Kid’s Thyme Culinary Camp wrapped up on Friday. We had 10 kids aged 5 – 12. So much FUN! We cooked, baked and learned all about food this week. One of my favorite recipes was the Potato Gratin with Rosemary Crust. I can’t even remember where I found it, but it is FANTASTIC. I’ve included the recipe at the end of my post for you. The following are some of the things I’m loving this week. They will be perfect for your 4th of July holiday weekend!
Check out this recipe for Roasted Summer Vegetables Mac & Cheese from How Sweet it is. Makes me drool!
From one of my favorite chef’s here at A Thyme For Everything, Jenny Steffens Hobick, this wonderful recipe for Brown Sugar Sesame Steak Kabob Marinade.
Potato Gratin with Rosemary Crust1 pkg. Pie Crusts, prepared, refrigerated 1 T. fresh Rosemary, chopped 1/4 t. freshly ground Pepper 2 c. Gruyere Cheese, shredded & divided 1 1/2 lb. Yukon Gold Potatoes 1 1/2 lb. Sweet Potatoes 1 t. Kosher Salt 2/3 c. Heavy Cream 1 clove Garlic, minced 1. Preheat oven to 450°. Unroll pie crusts on a lightly floured surface. Sprinkle rosemary, pepper and 1/2 cup cheese over 1 pie crust; top with remaining pie crust. Roll into a 13-inch circle. Press on bottom and up sides of a 9-inch springform pan; fold edges under. Chill. 2. Meanwhile, peel and thinly slice Yukon gold and sweet potatoes. 3. Layer one-third of each Yukon gold potatoes, sweet potatoes, and salt in prepared crust. Sprinkle with 1/4 cup cheese. Repeat layers twice, pressing layers down slightly to fit. 4. Microwave cream and garlic in a 1-cup microwave safe measuring cup at HIGH 45 seconds; pour over potatoe layers in pan. Sprinkle with remaining 3/4 cup cheese. Cover pan with heavy duty aluminum foil. Place on a baking sheet. 5. Bake at 450º for 1 hour. Uncover and bake 25 minutes or until potatoes are done and crust is richly browned. Let stand 10 to 15 minutes.