I prepared a turkey mignon, jumbo sea scallops in a citrus butter sauce, potato gratin and roasted tomatoes & asparagus. Here are the my recipes for the dinner:
4 turkey medallions
4 strips of bacon (smoked bacon adds a nice flavor)
2 tablespoons of butter
¼ cup of white wine
1 cup of chicken stock or broth
Salt and pepper to taste
2 tablespoons of olive oil
Preheat your oven to 350 degrees.
Wrap one strip of bacon around each of the turkey medallions, securing it with a toothpick placed straight into the turkey.
Lightly season the turkey on both sides with salt and pepper.
Pour the oil into a medium sized pan and place over a medium heat. Once the oil is hot, about two minutes, place the turkey medallions into the pan and sear each side for about a minute.
Place the turkey medallions onto a cookie sheet that has been lined with parchment paper.
Place the turkey the preheated oven and bake for 15-20 minutes or until it reaches 165 degrees.
While the turkey is cooking, place the butter into the pan and reduce the heat to medium low. Once the butter has melted, add a pinch of salt and wine. Simmer until it’s reduced by half.
Add the stock or broth and reduce by half. Season with salt and pepper to taste; remove from heat.
Once the turkey is done, remove from the oven and let rest for five minutes.
Just before serving, spoon sauce over the turkey.
6 jumbo sea scallops
salt & pepper to taste
3 tablespoons butter
1/2 tablespoon citrus seasoning
1/2 tablespoon lemon juice
splash of heavy cream (optional)
In a saute pan, melt butter.
Season scallops with salt & pepper.
Sear scallops in melted butter until a crust forms on both sides.
Remove from pan.
Add seasoning and lemon juice.
Add splash of heavy cream if desired for a creamy sauce.
Spoon sauce over scallops or meat entree.
(provided by my friend, Michele)
I divided this recipe by half and made it into 2 individual dishes.
1 tsp. butter or margarine, softened
Introduction to Potato Gratin
Potato gratin is a classic French-style dish made of thinly sliced potatoes, thinly sliced onions, and cheese. The best part about this dish is that it can be cooked in a variety of ways, so it can easily be adapted to your tastes. This delicious dish is versatile, easy to make, and perfect for special occasions or even weeknight meals. So whether you’re a beginner in the kitchen or a master chef, you can make this delicious dish in no time.
The History and Origin of Potato Gratin
Potato gratin is believed to have originated in France, with its origins tracing back to the 1700s. The French version of this dish usually features a béchamel sauce, and can be prepared with various other ingredients such as ham, mushrooms, or vegetables. The word “gratin,” or “gratinée,” is derived from the French word for crust and is typically used to refer to dishes topped with a crispy, golden-brown crust. The dish spread around the world in the 1800s and is now a popular dish in many countries. In Italy, it is often cooked with larding (traditionally veal), and in Germany, it is often topped with a cheese crust. In the United States, it is typically prepared with cheese and bread crumbs, and it is extremely popular as a side dish.
Preparing the Perfect Potato Gratin
Potato gratin is an easy dish to make and can be prepared in many different ways depending on your tastes and preferences.
Important Tips for a Great Potato Gratin
If you’re looking for ways to take your potato gratin up a notch, here are some useful tips and tricks to make your gratin extra special.
- Slice the potatoes into thin, even slices– no thicker than 1/8 inch. This will ensure that they cook evenly and become ultra-crispy.
- When you are layering the potatoes, make sure to top each layer with a generous amount of cheese. This will give your gratin a lovely cheesy flavour.
- Try adding some extra ingredients like ham, bacon, mushrooms, or vegetables to your gratin. This will add even more savoury flavour and help to make each bite that much more delicious.
- Be careful not to overcook your gratin. You want the potatoes to be tender, but not mushy.
- Finally, be sure to serve the gratin warm. It will not taste nearly as good if it has been refrigerated and reheated.
Frequently Asked Questions
Q. How thickly should the potatoes be sliced for potato gratin?
A. The potatoes should be sliced no thicker than 1/8 inch for optimal results.
Q. Can other ingredients be added to potato gratin?
A. Yes, additional ingredients such as ham, bacon, mushrooms, and vegetables can be added to potato gratin for added flavour.
Q. Can potato gratin be refrigerated overnight?
A. It is not recommended that you refrigerate potato gratin overnight. The potatoes will become mushy and it won’t taste nearly as good.
Q. How long should potato gratin be cooked for?
A. Potato gratin should be cooked in the oven for 30-35 minutes or until the potatoes are tender and golden.
1 tsp. butter or margarine, softened
1 large garlic clove, minced
1 cup heavy or whipping cream
1/3 cup milk
1 tsp. salt
1/8 tsp. freshly ground pepper
2 pounds russet potatoes, peeled and sliced 1/8 inch thick
1 cup coarsely shredded Gruyere cheese
1/4 cup finely shredded Parmesan cheese
Heat oven to 350 degrees.
Butter a 2-quart shallow baking dish.
Lightly crush garlic with side of knife.
Heat cream, milk, garlic, salt and pepper in small saucepan over medium-high heat, until small bubbles appear around edge of pan; remove from heat and let stand 10 minutes.
Meanwhile, pat potato slices with paper towels.
Arrange half the potatoes in overlapping slices along the bottom of prepared dish.
Pour half the cream mixture over the potatoes, then sprinkle with half the cheeses.
Repeat with remaining potatoes, cream mixture and cheeses.
Bake 60 to 70 minutes, until top is a deep brown and potatoes are tender when pierced with a knife.
For added flavor, you can add a sprinkle of your favorite herbs (e.g. thyme, oregano, or parsley work well).
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: French
- Diet: Halal
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 2g
- Sodium: 750mg
- Fat: 33g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 100mg
Keywords: Potato Gratin, French Cuisine, Cheesy Potatoes, , , ,