Gruyere - Parmasen Creamy Potato Gratin

 

2.5 lbs. Potatoes (Russets or Yukon Gold)
11/2 cups whole milk
2/3 cups heavy cream
nutmeg to tased (1/3 tsp)
Salt and pepper to taste
fresh thyme leaves 2-3 sprigs
3-4 garlic cloves
1 cup grated parmesan cheese
1 1/2 cups grated gruyere cheese or Swiss cheese
butter to grease baking dish
In a saucepan combine milk, cream, garlic, nutmeg and thyme.  Heat until gently simmering.  Peel and thinly slice the potatoes (I use a mandolin), add sliced potatoes to the warm milk mixture.  Simmer for 6-7 minutes stir gently. Prepare the baking dish with the softened butter. Layer the potatoes, and sprinkle with parmesan between layers.  Repeat until all the potatoes are used. Pour the cream mixture over the potatoes, you may or may not use all the liquid.  Top the potatoes with the grated gruyere cheese.
Bake at 350 degrees for 25-30 minutes until golden and bubbly

Maxine's Swiss Steak

 

When Fall and Winter finally arrive, I love to make slow cooked meals; I love the aroma that fills the house!   This recipe is one that my mom made quite often.  She served it over rice; to change it up I like to serve it over mashed potatoes once in a while. Serve with your favorite vegetable, in my home we love green beans, a green salad and your favorite type of bread. 

Ingredients:

2 pounds round steak, trimmed
2 tsp salt
1 tsp pepper
1 large onion chopped
2 cloves garlic minced
1 Tablespoon Worchester sire sauce 
1 8oz can tomato sauce
2 cups water or beef broth
3/4 cup flour

Directions

Cut the meat into serving size pieces and tenderize the meat using a mallet.  Season flour with salt and pepper and dredge the pieces of meat on both sides.  Add a little oil to just cover the bottom of a 4-to-5-quart Dutch oven, set over medium-high heat. Place a few pieces of the floured meat into Dutch oven and cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned. Remove the last steaks from the pot and add the onions, and garlic. Sauté for 1 to 2 minutes. Add the tomato sauce, Worcestershire sauce and beef broth and stir to combine. Return the meat to the pot, submerging the meat in the liquid. Cover the pot and place it in the oven for 1 1/2 to 2 hours or on stove top until the meat is tender and falling apart. 
Serve over rice or mashed potatoes.