Monday night’s “Taste of…” classes continue to be a customer favorite and last night was no different.  Chef Michelle Brown shared with us some delcious food and fantastic recipes from Jag’s Steak and Seafood Restaurant.  We ended the class with Amy Tobin’s favorite cafe au lait.  Log onto Amystable.com for the recipe.

Happy Sipping,

Connie Volker

Michelle Brown, Executive Chef of Jag's led a wonderful class at EQ on Monday night. She prepared the most amazing Au Gratin Potatoes and was kind enough to share the recipe. Enjoy!

Au Gratin Potatoes

1 qt. Heavy Cream

2 ea. Boursin

½ cup Grated Parmesan

¼ tsp. Nutmeg

¼ tsp. White Pepper

2 Tbsp. Kosher Salt

6 lb. Idaho Potatoes (Peeled and Sliced 1/8”)

2 Tbsp. Cold Butter

2 tsp. Thyme Leaves

1 cup Shredded Parmesan Regianno

Heat first 6 ingredients in stock pot until light boil. Reduce heat to low, add sliced potatoes and simmer for 5 minutes stirring constantly. Rub butter on sides of baking dish and sprinkle bottom with thyme and garlic. Pour potato mixture into dish. Cover with foil. Bake at 350 degrees for 45 minutes. Remove from oven, uncover, and sprinkle reserved parmesan on top. Return to 350 degree oven, uncovered, for 15 minutes.