Potatoes Gratin

Ingredients:

-2 1/4 lb potatoes
-4 cups of whipping cream
-6 cloves of chopped garlic
-2/3 cup fresh grated Gruyere cheese (or Cheddar)
-salt, pepper and nutmeg to taste

Directions:

Peel and wash the potatoes. Pour the cream in a pot. Thinly slice the potatoes. Place them in the pot. Add chopped garlic, salt, pepper, and a pinch of nutmeg. The potatoes should be totally covered by not "swimming" in the cream. Bring to a boil on medium heat. Stir occasionally to make sure that the potatoes do not stick to the bottom of the pot.

Arrange the potatoes evenly in a generously buttered dish. The bottom of the dish can be rubbed with garlic. Cover completely with grated cheese. Place the gratin on a baking tray just in case the cream boils over. Cook in the oven at 425 degrees F for about 30 min. Then reduce heat to 350 degrees F for 15-20 minutes. Cook until the potatoes become golden brown on the top and cooked on the inside.

Serve hot. Serves 6.

Oven Roasted Potatoes with Onions

Woops! This was so good that there was none left when it was time to take the picture!



Ingredients

* 1/8 cup olive oil
* 1 onion chopped
* 1 tablespoon minced garlic
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried marjoram
* 1/2 teaspoon dried dill weed
* 1/2 teaspoon dried thyme
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried parsley
* 1/2 teaspoon crushed red pepper flakes
* 1/2 teaspoon salt
* 4 large potatoes, peeled and cubed

Directions

1. Preheat oven to 475 degrees F
2. In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
3. Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

Marinated Grilled Chicken

Serves 6
Marinated Chicken

1 1/2 cups Italian Salad Dressing (WISHBONE is gluten free)
1/2 cup WHEAT FREE soy sauce (SAN-J WHEAT FREE TAMARI, LA CHOY, and BRAGGS AMINO are gluten free)
1/4 cup Worcestershire sauce (LEA AND PERRINS)
2 Tblsp. Dry mustard
1 Tblsp. Pepper
1/4 cup lemon juice
2 1/2 tsp. Salt
1 1/2 garlic cloves, minced
3-4 lbs. chicken breasts


Directions:
1. Mix ingredients. Pour over chicken pieces in ziplock bag.
2. Marinate chicken in refrigerator at least 1 hour
3. Grill or broil

I serve it with vegetables or a green salad (HIDDEN VALLEY RANCH DRESSING is gluten free) and twice baked potatoes.

TWICE BAKED POTATOES
Basically you bake as many potatoes as you want, then cut them in half. Carefully scoop out the insides of each half into a large bowl. Mix with sour cream (DAISY and KNUDSEN are gluten free), butter, salt and pepper to taste, cheddar cheese, and a chopped onion. Once it is adequately mixed, refill each empty half of the potatoes. Place potatoes on a baking sheet and bake in an oven at 350 degrees until the tops of the potatoes are browned (about 15 minutes).