Gratin

Haricots verts (small, thin French green beans) would also be nice as a side dish, but regular green beans would be fine, too.

The microwave makes this dish a snap to prepare.

Can be prepared in 45 minutes or less.

This dish, which pairs the sunny flavors of Provence with the comfort of mashed potatoes, makes a nice accompaniment to grilled meat, poultry, or fish.

Active time: 15 min Start to finish: 1 1/4 hr

Cheese production increased in the nineteenth century when dairy cooperatives were formed in Minnesota and Wisconsin; now, that area of the country is known for making outstanding cheese. In this recipe, white cheddar goes into a rich and creamy potato gratin that is a great substitute for — or, at a particularly lavish feast, a fine accompaniment to — mashed potatoes.

Potato gratin is, of course, the traditional side dish with roast beef, and this version is just right for a special occasion. Adding flavor are typical steak house ingredients, like mushrooms, garlic and herbs. Place a baking sheet in the oven on the rack below the gratin to catch any liquids that may bubble over.

Rick Rodgers, cookbook author and teacher, says, "I've always thought of mashed potatoes as an everyday way to serve potatoes, but scalloped potatoes really say special occasion to me. Thanksgiving, Christmas, Easter—they all call for scalloped potatoes, not something as humble as mashed. And since I've never been one for bland food, I kept fiddling with the amount and types of cheeses until I got this full-flavored version. If you like it with turkey, wait until you try it with the Easter ham."

This was inspired by a dish created by Alex Padilla, sous chef at Boulevard, the San Francisco restaurant owned by Aidells's wife.

Active time: 1 1/4 hr Start to finish: 1 3/4 hr