Fall Favorites: Le Creuset :: County Cork Collectibles

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October 11, 2016

Nothing says "Autumn" quite like cozy dinners at home.

We always look forward to this time of the year, when slow-cooked, flavorful meals can be shared with family and friends around the dinner table. We can always count on Le Creuset cookware when it's time to start thinking about suppertime.

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The Le Creuset Braiser is sure to be your best friend in the kitchen all Fall- and Winter-long. With its cast iron core, non-stick enamel coating and gently domed lid, this handy tool is our secret for tender roasts, flavorful stews and gently simmered sauces. The enamel coating is more than just a pretty finish; it helps to evenly distribute your stove or oven's heat for perfectly cooked meals, and helps release those flavorful bits that are so much better IN your dinner than stuck ON your dish.

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In honor of the upcoming Potato Festival (this weekend, October 12-15, 2016 right here in Merrill, OR), we just had to share one of our favorite spud recipes from The Pioneer Woman which always turns out perfectly in a Le Creuset Braiser (p.s. this can be made with only one dish and a measuring cup when using the Braiser...score!):

Scalloped Potatoes and Ham (source)

3 lbs. Russet or Yukon Gold Potatoes, washed and sliced VERY thin (use a mandolin slicer or carefully slice by hand...check out our great line of Wüsthof Chef's Knives)

2 Tbs. butter

1 whole onion, diced

3 cups diced ham

1 1/2 cups half-and-half

1 1/2 cups heavy cream

1/4 cup flour

Black pepper, to taste

1 cup grated Chedder cheese (freshly grated is best!)

1 cup grated Monterey Jack cheese (freshly grated is best!)

-Chopped parsley, optional

Preheat oven to 350°.

Melt 2 Tbs. butter over medium heat in Le Creuset Braiser (or any saucepan). Add diced onion and cook for 1-2 minutes, or until they start to turn transluscent. Add ham and cook for 3-4 minutes. Turn off heat and transfer the onions and ham onto upside-down Braiser lid (feel free to use a plate for this step if you don't mind having one more dish to wash!).

Add half-and-half and milk to a microwave-safe bowl or large (4 cup) measuring cup, and microwave for 1 minute. Quickly whisk in flour and pepper until smooth.

Layer 1/3 of potato slices onto bottom of Braiser (or casserole dish). Sprinkle with 1/3 of onion/ham mixture, 1/3 of each cheese and 1/3 of milk mixture. Repeat layers 2 times, until all ingredients have been used.

Place Braiser lid on top (or cover with alumium foil) and bake, covered, for 40 minutes. Remove lid (or foil) and bake for 20 more minutes, until golden and bubbly.

Top with chopped parsley, if desired, and serve!