Provençal Tomatoes

Servings:  8

• 6 ripe tomatoes (2 1/2 to 3 inches in diameter)
• 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
• 1/4 cup minced scallions, white and green parts (2 scallions)
• 1/4 cup minced fresh basil leaves
• 2 Tbsp. minced fresh flat-leaf parsley
• 2 tsp. minced garlic (2 cloves)
• 1/2 tsp. minced fresh thyme leaves
• Kosher salt
• Freshly ground pepper
• 1/2 cup grated Gruyère cheese
• Good olive oil

1. Preheat oven to 400°.
2. Cut the cores from the tomatoes, removing as little as possible.  Cut them in half crosswise and, with your fingers, remove the seeds and juice.  Place the tomato halves in a baking dish.
3. In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme and 1 tsp. salt.  Sprinkle the tomato halves generously with salt and pepper.  With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture.  Bake the tomatoes for 15 minutes, or until they're tender.  Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more.  Serve hot or at room temperature.

Parmesan Roasted Asparagus

• 2 1/2 lbs. fresh asparagus (about 30 large)
• 2 Tbsp. olive oil
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1/2 cup freshly grated Parmesan cheese
• 2 lemons cut in wedges, for serving

1. Preheat the oven to 400°.
2. Break thick ends off asparagus.
3. Lay asparagus in a single layer on a sheet pan and drizzle with olive oil.  Sprinkle with salt and pepper.  Roast for 15 to 20 minutes, until tender.  Sprinkle with the Parmesan and return to the oven for another minute.  Serve with lemon wedges.

*  Buy thickest asparagus possible because they have more flavor.

Baked Hash Brown Potatoes

• 30 oz. package frozen hash brown potatoes
• 1/4 cup melted butter
• 1/4 cup minced onion or onion flakes
• 1 can cream of mushroom or cream of chicken soup
• 2 cups sour cream
• 1 1/2 cups shredded cheddar cheese
• 2 cups crushed corn flakes
• salt and pepper

Topping:

• 2 cups crushed corn flakes
• 1/4 cup melted butter

1. Mix together the melted butter, onion, soup, sour cream, cheese and salt and pepper.  Fold in hash browns.  
2. Place in greased 9 x 13 pan or casserole.  
3. Toss cornflakes and melted butter.  Spread across top of potatoes
4. Bake at 350° for 1 hour or until golden brown.

Scalloped Sweet Potato Stacks

Servings:  12  Hand on:  25 min.  Total Time:  1 hr., 5 min.

• 1 1/2lb. small sweet potatoes, peeled and thinly sliced
• 2 tsp. chopped fresh thyme, divided
• 1 cup (4 oz) freshly shredded mozzarella cheese, divided
• 2/3 cup heavy cream
• 1 garlic clove, pressed
• 1/2 to 3/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• Garnish: fresh thyme

1. Preheat oven to 375°.  Layer half of sweet potatoes in a lightly greased 12-cup muffin pan.  Sprinkle with 1 1/2 tsp. thyme and 1/2 cup cheese.  Top with remaining sweet potatoes.  (Potatoes will come slightly above the rim of each cup.)
2. Microwave cream, next 3 ingredients, and remaining 1/2 tsp. thyme at HIGH 1 minute.  Pour cream mixture into muffin cups (about 1 Tbsp. per cup).
3. Bake at 375°, covered with aluminum foil, 30 minutes.  Uncover and sprinkle with remaining 1/2 cup cheese.  Bake 5 to 7 minutes or until cheese is melted and slightly golden. 
4. Let stand 5 minutes.  Run a sharp knife around rim of each cup, and lift potato stacks from cups using a spoon or thin spatula.  Transfer to a serving platter.  Garnish, if desired.  

*Gruyère cheese may be substituted for mozzarella cheese.

Classic Parmesan Scalloped Potatoes

Servings:  8 to 10 Hands on:  20 min.  Total Time: 1hr., 15 min.

• 2 lb. Yukon gold potatoes, peeled and thinly sliced
• 3 cups whipping cream
• 1/4 cup chopped fresh flat-leaf parsley
• 2 garlic cloves, chopped
• 1 1/2 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1/2 cup grated Parmesan cheese

1. Preheat oven to 400°.  Layer potatoes in a 13x9-inch or 3 qt. baking dish.  
2. Stir together cream and next 4 ingredients in a large bowl.  Pour cream mixture over potatoes.  
3. Bake at 400° for 30 minutes, stirring gently every 10 minutes.  Sprinkle with cheese; bake 15 to 20 minutes or until bubbly and golden brown.  Let stand on wire rack 10 minutes before serving.

Gruyère Scalloped Potatoes:
Substitute finely shredded Gruyère cheese for Parmesan.  Reduce parsley to 2 Tbsp. and salt to 1 tsp.  Prepare recipe as directed, stirring 1 tsp. freshly ground Italian seasoning into cream mixture along with the parsley.