Crispy Baked Kale with Gruyère Cheese

INGREDIENTS  

• one 4-oz. piece of sourdough bread, crusts removed, bread torn into ½-inch pieces (2 cups)
• ¼ cup + 1 T. olive oil
• 1 medium shallot, minced
• 1 small onion, thinly sliced
• 1 garlic clove, thinly sliced
• 1½ pounds kale leaves chopped
• 1 t. chopped thyme leaves
• Salt and freshly ground pepper
• 1¼ cups shredded Gruyère cheese

DIRECTIONS  

1. Preheat the oven to 350°. Spread the bread on a baking sheet and toss with 1 tablespoon of the olive oil. Bake for 8 minutes, or until lightly toasted. Let the croutons cool on the baking sheet. 
2. In a large, deep skillet, heat the remaining ¼ cup of olive oil. Add the shallot, onion and garlic and cook over moderate heat, stirring occasionally, until softened, 7 minutes. Add the kale, cover and cook over moderately low heat, stirring occasionally, until tender, about 15 minutes. Stir in the thyme and season with salt and pepper. 
3. Transfer the kale to an 8-by-10-inch glass baking dish. Scatter the cheese over the kale and top with the croutons. Bake for about 20 minutes, or until the cheese is bubbling and the croutons are golden. Let stand for 5 minutes, then serve.

Recipe: Food and Wine
Image: www.babble.com

Smashed Potato Casserole

INGREDIENTS  

• 3 lbs. russet potatoes
• 2 shallots, minced (about ½ cup)
• 2 t. kosher salt
• 8 oz. cheddar cheese, sharp grated
• ¼ cup parmesan cheese, grated
• 8 oz. sour cream
• ½ cup milk

DIRECTIONS  

1. Preheat oven to 350°F. 
2. Add potatoes to a large stock pot, cover with water, and bring to a boil. Cook until the potatoes are cooked through and a knife pierces easily to the center. Drain and return the potatoes to the pot. 
3. Add the sour cream and milk to the pot and, using a potato masher, smash until desired texture is reached. (For light and creamy potatoes you can use an electric hand mixer.) Fold in the cheddar cheese, shallots, salt and pepper. Taste and adjust seasonings.
4. Transfer the potato mixture to a medium gratin or baking dish (approximately 2½ quart). Bake for 30 minutes, or until warmed through. Sprinkle with Parmesan cheese and finish under the broiler until golden, about 2 minutes.
5. This casserole can be made up to 24 hours in advance. Bring to room temperature for at least 30 minutes before cooking.

Recipe Author: The Kitchn

Mashed Potato Croquettes

INGREDIENTS  

• 2 large egg yolks
• 2 cups cold mashed potatoes
• ½ cup grated Parmesan
• 2 T. fresh chives, chopped
• 1 T. all-purpose flour
• 4 large eggs
• 2 cups breadcrumbs
• vegetable oil (for frying; about 2 cups)

DIRECTIONS  

1. Mix egg yolks, mashed potatoes, Parmesan, chives, and flour in a medium bowl. Roll into walnut-size balls; chill until cold, at least 2 hours.
2. Beat eggs in a bowl; place breadcrumbs in another bowl. 
3. Pour vegetable oil into a medium skillet to measure ½ (about 2 cups) and heat over medium-high until a pinch of breadcrumbs bubbles immediately when added. 
4. Dip potato balls in egg, then roll in breadcrumbs. Working in batches, fry, turning often, until golden brown and crisp, 3–4 minutes. Drain on paper towels.

Recipe Author: Bon Appetit

Cauliflower and Broccoli Cheese Bake

INGREDIENTS  

• 2 cloves of garlic
• ⅓ cup unsalted butter
• ½ cup plain flour
• 2 cups skim milk
• 1 lb. fresh or frozen broccoli
• ⅓ cup mature cheddar cheese
• 2 lbs. cauliflower
• 2 slices of stale bread
• 2 sprigs of fresh thyme
• ⅛ cup almonds
• olive oil

DIRECTIONS  

1. Preheat the oven to 350°F. 
2. Peel and finely slice the garlic and put it into a medium pan on a medium heat with the butter. When the butter has melted, stir in the flour for a minute to make a paste, then gradually add the milk, whisking as you go, until smooth. 
3. Add the broccoli (cut up first, if using fresh) and simmer for around 20 minutes, or until the broccoli is cooked through and starts to break down, then mash or blitz with a stick blender (adding an extra splash of milk to loosen, if using fresh broccoli). 
4. Grate in half the Cheddar and season to perfection.
5. Arrange the cauliflower in an baking dish (cut into florets first, if using fresh), pour over the broccoli white sauce and grate over the remaining Cheddar. Blitz the bread into breadcrumbs in a food processor, then pulse in the thyme leaves and almonds. Toss with a olive oil and a pinch of salt and pepper, then scatter evenly over the cauliflower cheese. 
6. Bake for 1 hour.

Recipe Author: Jamie Oliver