Drizzle with remaining 2 tablespoons melted butter; sprinkle with remaining bacon.
Bake 17 to 20 minutes or until ridges begin to brown.
Serve immediately.
Notes / Tips / Wine Advice:
Make-Ahead Magic
You can make the potatoes up to 24 hours in advance, piping them onto the cookie sheet, but do not top with butter or bacon. Cover rosettes loosely with plastic wrap and refrigerate. Just before baking, drizzle with remaining butter and sprinkle with remaining bacon.
1mediumleekcut lengthwise in half, thinly sliced (2 cups)
1½cupsshredded sharp Cheddar cheese6 oz
Instructies
Heat oven to 400°F.
Grease 13×9-inch (3-quart) glass baking dish or 3-quart casserole with the butter.
In large bowl, mix flour, thyme, salt and pepper.
Gradually add whipping cream, stirring with whisk until smooth.
Peel potatoes; cut into ¼-inch slices, then cut slices into quarters.
Add potatoes, garlic and leek to cream mixture, stirring to coat.
Spoon potato mixture into baking dish.
Cover with foil; bake 30 minutes.
Uncover; bake 25 minutes longer or until top is lightly browned and potatoes are tender.
Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
Serve immediately.
Notes / Tips / Wine Advice:
Festive Touch
Make some green “firecracker” garnishes! Cut off tops of green onions, leaving about 4 inches of green. With a paring knife, cut several slits in each loose green end, starting as close to the white base as possible, cutting all the way to the loose end. Plunge onions, green side down, into a bowl of ice water. Refrigerate up to 2 hours in advance. (The ice water will make the green ends curl.) When ready to serve, shake off water and place on top of casserole.
Kitchen Secrets
Leeks are grown in sandy soil and require thorough rinsing to remove any soil that could be trapped in the layers. After cutting the leek lengthwise in half, rinse under water or swish in a shallow bowl of water. Slice as directed, using the white and light green portions.
1package5.2 oz peeled roasted chestnuts, coarsely chopped (1 cup)
2cupsvegetable broth
2eggsslightly beaten
¼cupchopped fresh Italianflat-leaf parsley
2tablespoonschopped fresh thyme leaves
¼teaspoongrated nutmeg
1cupshredded Gruyère cheese4 oz
Instructies
Heat oven to 325°F.
Place bread cubes on ungreased cookie sheet.
Bake 10 to 15 minutes or until dry and crispy.
Cool completely.
Meanwhile, in 4-quart Dutch oven, melt butter over medium heat.
Cook shallots, celery, salt and pepper in butter 6 to 8 minutes, stirring occasionally, until tender.
Increase heat to medium-high.
Add mushrooms; cook 6 to 8 minutes or until mushrooms release juices and begin to brown.
Stir in chestnuts and broth; heat to simmering.
Cook 2 to 3 minutes, stirring frequently, using spoon to release browned bits from bottom.
Remove from heat; cool 5 minutes.
In large bowl, mix eggs, parsley, thyme and nutmeg.
Stir in bread cubes.
Add mushroom mixture; stir to combine.
Spray 13×9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
Spoon stuffing into baking dish.
Cover with foil; bake 30 minutes.
Uncover; bake 12 to 15 minutes longer or until hot in center and top is browned and crispy.
Top with cheese.
Let stand 5 minutes before serving.
Notes / Tips / Wine Advice:
Kitchen Secrets
Your favorite wild mushrooms, like morels, chanterelles or shiitakes, can be substituted for the creminis. If those varieties aren’t available, use regular white (button) mushrooms instead.
Meanwhile, spray 4-quart Dutch oven with cooking spray.
Add pancetta; cook over medium-low heat 10 to 13 minutes, stirring frequently, until crisp.
Using slotted spoon, transfer pancetta to large bowl; set aside.
Reserve 2 tablespoons drippings in Dutch oven.
Add butter to drippings in Dutch oven; heat until melted.
Increase heat to medium-high.
Add onion, celery, salt and pepper; cook 6 to 8 minutes, stirring occasionally, until tender.
Add apples; cook 2 minutes longer.
Add broth.
Heat to boiling; reduce heat.
Simmer uncovered 2 to 3 minutes, stirring frequently, using spoon to release browned bits from bottom.
Remove from heat; cool 5 minutes.
Add eggs, sage and thyme to pancetta in bowl.
Stir in bread cubes.
Add broth mixture; stir to combine.
Spray 13×9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
Spoon stuffing into baking dish.
Bake uncovered 40 to 45 minutes or until center is hot and top is browned and crispy.
Cool 5 minutes.
In small bowl, stir together topping ingredients.
Sprinkle over stuffing.
Notes / Tips / Wine Advice:
Kitchen Secrets
To toast walnuts, sprinkle in ungreased skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.
Kitchen Secrets
To make dicing the pancetta easier, place it in the freezer 10 minutes before cutting.
In small bowl, mix garlic, salt, pepper, rosemary and oil; rub mixture over beef.
Let stand at room temperature 30 minutes.
Place pan on lowest oven rack.
Heat oven to 450°F.
Insert ovenproof meat thermometer so tip is in thickest part of beef and does not touch bone.
Roast uncovered 45 minutes.
Reduce oven temperature to 350°F; roast 45 to 50 minutes longer or until desired doneness (140°F for medium-rare, 155°F for medium).
Cover loosely with foil; let stand 15 minutes.
In small bowl, mix sour cream, lemon juice and horseradish.
Carve beef; serve with horseradish sauce.
Notes / Tips / Wine Advice:
Festive Touch
The specialness of prime rib calls for equally special side dishes! Try Bacon-Thyme Duchess Potatoes (see recipe) and Holiday Romaine Salad (see recipe).
Kitchen Secrets
How do you accommodate guests with a range of preferences for doneness? Poll your guests, roasting the prime rib until the center is cooked to the preference for the least-done beef (such as rare or medium-rare). Serve the ends of the roast to those who like their beef the most done and the next slices (working in toward the center of the roast) to those who like their roast a little less done. Save the center for those who like their beef the least done.
