Congratulations to our giveaway winners, Sarah, Vaishali and Charlotte who each won an Anolon baltic blue 13 by 9 inch oven-to-table ceramic baker. Enjoy!
When we first started planning Maggy’s baby shower, we all envisioned a holiday roast dinner. Because Maggy and Andy have so many good friends in the area, it was a large crowd, so we needed a forgiving (and reasonably priced!) cut of meat. We quickly settled on a rich, sticky glazed ham.
We also needed sturdy side dishes that wouldn’t wilt, fade, or turn drab while nearly sixty people queued up and went through the buffet line. Given all the heavy hors d’oeuvres, rich meat, and decadent desserts, I wanted light, bright, simple side dishes. We oven-roasted scads of carrots and parsnips, and pan roasted a big mound of Brussels sprouts. Potato gratin was a natural too. But rather than dress them with the usual heavy cream and butter, I took them an olive oil and chicken broth direction.
We could have baked up the gratins in standard 13- by 9-inch Pyrex pans, but with the house decorated so beautifully and the occasion so lively and festive, we turned to one of our Big Potluck sponsors—Anolon – and their gorgeous, new oven-to-table Vesta Stoneware. They sent us a couple of their stunning Baltic Blue 13- by 9-inch pans for the gratins, which beautifully enlivened the buffet.
We’re looking forward to all of the other dishes we can bake up in this stunning dish—strata, baked oatmeal, lasagna, stuffing, roast dinners and more. And Anolon is giving THREE readers a chance to own one too. Just answer this question: What irresistible dish would you bake in this pan? Giveaway ends Sunday, December 21 at 9 PM, so don’t wait too long to give us your answer. And come Monday, just in time for Christmas, we’ll post our favorite of the stacked tarts I made for the shower (chocolate, butterscotch and coconut cream!) Get ready to bake!
- 3 tablespoons olive oil, plus extra for oiling pan
- 3 medium shallots, but into small dice
- 1 quart low-sodium chicken broth
- 1 tablespoon minced fresh rosemary
- 4 pounds yellow potatoes, rinsed and sliced
- Salt and ground black pepper
- ½ cup grated Parmesan cheese
- Heat oil in a soup kettle over medium-high heat. Add shallots; sauté until tender 3 to 4 minutes. Add chicken broth and rosemary; bring to a boil, reduce heat to medium-low and simmer until reduced to 2 cups, 15 to 20 minutes. Remove from heat.
- Adjust oven racks to lower middle and upper positions and heat oven to 400 degrees. Coat a 13- by 9-inch pan with olive oil. Working in 4 layers, arrange potatoes in an overlapping single layer; lightly sprinkle with salt and pepper and drizzle with ½ cup of the broth; repeat 3 more times. Cover potatoes with a sheet of parchment and then a sheet of foil; bake on lower-middle rack until tender, about 1 hour. Remove pan from oven and sprinkle with cheese; turn oven to broil. Return pan to upper position and broil until cheese melts and is spotty brown, 2 to 3 minutes longer. Let rest a few minutes and serve.