Tyler Florence makes amazing potatoes

I was looking for an easy potato recipe to complete our Easter Dinner. I came across this easy recipe for scalloped potatoes. It should be labeled potatoes in cream! We really enjoyed the flavours and there weren't any leftovers. That is always a good sign that it was enjoyed.

Scalloped Potato Gratin
Recipe courtesy Tyler Florence
Prep Time:
15 min
Inactive Prep Time:
hr min
Cook Time:
50 min
Level:
Easy
Serves:
4 to 6 servings
Ingredients
1 1/2 cups heavy cream
1 sprig fresh thyme
2 garlic cloves, chopped
1/2 teaspoon ground nutmeg
Butter
2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
Salt and freshly ground black pepper
1 1/2 cup grated Parmesan, plus more for broiling
Directions
Preheat the oven to 375 degrees F.
In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.
While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.

Mexican Soup

The Mexican Soup from Barefoot Bloggers was a keeper. Our family enjoyed the flavours of this soup. Judy of Judy’s Gross Eats chose Mexican Chicken Soup for this weeks recipe. I am so glad it was a soup after all the heavy foods that I have eaten over the last week. The only major change that I made to the soup was to leave out the jalapenos and the cilantro. We had it on the side. My brother-in-law doesn't like spicy foods. Thanks Judy for the great recipe. We loved it!

Mexican Chicken Soup (serves 6 to 8)
4 split (2 whole) chicken breasts, bone in, skin on

Good olive oil

Kosher salt and freshly ground black pepper

2 cups chopped onions (2 onions)

1 cup chopped celery (2 stalks)

2 cups chopped carrots (4 carrots)

4 large garlic cloves, chopped

2 1/2 quarts chicken stock, preferably homemade

1 (28-ounce) can whole tomatoes in puree, crushed

2 to 4 jalapeno peppers, seeded and minced

1 teaspoon ground cumin

1 teaspoon ground coriander seed

1/4 to 1/2 cup chopped fresh cilantro (optional)

6 (6-inch) fresh white corn tortillas

To serveSliced avocado

Sour cream

Cheddar cheese

Tortilla chips
Preheat the oven to 350 degrees. Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside. Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions starts to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in half, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated cheddar cheese, and broken tortilla chips.