Sometimes, a little freshening up is in order. I put this chopped grilled vegetable salad on my weekly dinner planner and when I pulled the image for it, I cringed a little. The photo did not do it justice at all. This salad is one of my absolute favorites and one that I posted almost 5 years ago. In all fairness to me, I didn’t even know how to use a camera when I started this blog, and although I am still no photography expert, I think my images have improved since 2011. So I thought I would pull this post from the archives and give it a facelift, especially on the eve of Memorial Day weekend when you might be inclined to make a fantastic, crowd-pleasing salad such as this one.
If it wasn’t winter before this week, it sure is now. Not in Southern California, of course. But for the rest of the country. Although people in LA dress like it’s zero degrees when it’s 55. It’s totally funny. I cracked up when I saw this post on Pinterest last week:
So I figured that everyone would be in the mood for soup this week, no matter where you live! I had completely forgotten about this delicious French onion soup I taught two years ago, until my husband asked me to make it. My entire family, Mr. Picky included, are big soup fans and I love making it. In general, soups are easy, flexible, reheat well and a good way to consume homemade bone broth, which I am convinced is so healing, immune-boosting and good for digestion.
French onion soup is a classic, and I am not necessarily reinventing the wheel here, just sharing the way I like to make it. And isn’t that the beauty of cooking? Figuring out how to tweak recipes to your liking? I prefer an onion soup that is loaded with onions and with a rich and flavorful broth. I’ve tasted a few very lackluster onion soups and that is not this one!
The key to the broth is good stock and the proper alcohol. Yes, you can serve soup with alcohol to children since the alcohol is burned off in the simmering process. My kids have had plenty of alcohol in cooked foods and were not affected in the slightest. Brandy or vermouth plus some white wine are my favorites. I do not love this soup with red wine, personally. Another tip I can offer is using the slicing disc in your food processor to slice all the onions. It will take you all of 1 minute with no tears to do it this way. If you have no food processor, get out your best knife and get close (not too close) to a big open flame, like a gas burner on your stove, and slice away. The flame from the stove will burn the gases from the onions and you won’t cry. Promise!
As for the cheesy toast, I personally don’t add the traditional Gruyere toast on top to mine because I can’t eat too much dairy, but my family loves that part. My son adds toast only, I add chopped parsley, and my husband and daughters love toast + cheese. I think it makes more sense to toast the bread and melt the cheese separately in the oven than broil it in the soup bowls. The soup bowls get so incredibly hot and it’s not safe at all to serve such hot bowls to kids (or anyone.) It’s much simpler to add the melted cheese toast to the soup bowl. But you can broil it in the bowls, too. I would serve this with a meal of roasted fish and a green vegetable or just a large, hearty salad. This soup is all about comfort, warmth and total deliciousness. One bite is like a cozy blanket wrapping itself around you. What more could you need on a day like today?
- 4 Tablespoons unsalted butter
- 4 pounds yellow onions (about 6), halved and cut into ¼-inch slices
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 ½ teaspoons sea salt (double this if your stock is unsalted)
- freshly ground black pepper to taste
- 1 cup dry white wine or dry vermouth
- ¼ cup Cognac or brandy
- 4 cups rich chicken stock, preferably homemade
- 4 cups high quality beef broth (or use mushroom stock or chicken stock)
- 6 ½-inch slices of baguette or French bread torn by hand
- 6 ounces Gruyere, shredded (or buy it pre-sliced)
- a pinch of Parmesan cheese (optional)
- In a large, heavy-bottomed soup pot, melt butter over medium heat and add onions. COVER and cook 10 minutes.
- UNCOVER, add thyme, bay leaves, salt, black pepper and cook onions until they are very soft and deep golden brown, stirring occasionally, about 45 minutes. I usually start at medium heat and then when I see the onions start to color, I drop to medium-low and then to low heat. This is the key step in this recipe. If the onions don’t get golden, the soup won’t have as much flavor. But you also don’t want to burn the onions because then the soup will taste bitter.
- Stir in the wine and Cognac, scraping the bottom of the pot.
- Stir in the stock and bring to a boil. Lower heat to a simmer, and cook uncovered, stirring occasionally, about 30 minutes longer. Remove the bay leaves and thyme sprigs. Taste for seasoning. Keep in mind that if you are adding cheese, you will be adding extra saltiness.
- In the meantime, preheat the oven to 400 degrees, arrange the baguette slices or bread pieces on a baking sheet in one layer and bake until lightly golden, about 10 minutes.
- Preheat the broiler to high and position the oven rack 6 inches from the heat. Either top each piece of toast with a handful of grated gruyere and broil until melted. Divide the soup between 6 bowls and top each soup bowl with a piece of cheese toast. OR place 6 oven-proof soup bowls or crocks on a rimmed baking sheet and fill each with soup. Top with the toasted bread and then the cheese. Broil a few minutes until cheese has melted.
I was talking to a few ladies in my class this week about the Thanksgiving meals we remember from our childhoods and how they have evolved, if at all. We celebrated with my mother’s family some years and with my father’s family other years. Even though my mother’s family is Italian-American, their Thanksgiving dinners were pretty straightforward, even including sweet potatoes with marshmallows. My father grew up in Italy and therefore Thanksgiving was truly a foreign concept. Suffice it to say, that side of the family served ravioli as a first course. No, not pumpkin ravioli with brown butter and sage. Cheese ravioli with marinara sauce! Cracks me up to think about that now.
Then the discussion transitioned to new recipes which have made it onto our Thanksgiving menus in the last few years. That’s a tough one, no? I’ll tell you right now, I teach 5 new recipes every November and very few make it to my personal Thanksgiving table. Not because they aren’t fantastic, but because how many recipes can you really have on one menu? At some point, enough is enough and my menu has been at capacity for a few years now.
But, allow me to introduce a favorite newcomer to my Thanksgiving spread…..green bean casserole! But not just any green bean casserole. I am not talking about canned green beans, coated with cream of mushroom soup and canned fried onions. Thanksgiving deserves more respect than cans, people. Sure, we can use heavy cream and loads of butter instead, but we don’t have to.
This green bean casserole is fresher, lighter and even tastier than all of those. I use mushroom stock with a little (and I mean little) flour and butter to thicken it up. Super good flavor and super easy to make. Plus homemade crispy onions that everyone will be sneaking bites of during the day. Trust me — 100 times better than canned. Voila! The best green bean casserole ever. I have served this the last two years and I have never had a single green bean left. If you like getting stuff done ahead, here’s your plan:
- Blanche the green beans the day before
- wipe mushrooms clean and slice the day before
- make the onions the morning of
- make mushroom mixture and assemble casserole up to 2 hours ahead
- bake when the turkey is resting out of the oven.
See you back here next week with some more fabulous Thanksgiving recipes and tips!
- Crispy Onion Topping:
- 1 medium onion, halved and thinly sliced and pieces separated
- ¼ cup all-purpose flour or rice flour
- 2 Tablespoons panko breadcrumbs
- 1 teaspoon sea salt, plus additional for sprinkling
- Unsalted butter
- Unrefined, cold-pressed olive oil
- 1 pound of green beans, trimmed
- 2 Tablespoons kosher salt
- 2 Tablespoons unsalted butter
- 6 ounces cremini mushrooms, wiped clean and sliced
- 2 Tablespoons all-purpose flour, or flour of your choice
- 1 teaspoon fresh thyme leaves
- 1 ½ cups mushroom stock (or chicken stock) + possibly a little more in case the gravy needs thinning
- 1 Tablespoon Worcestershire sauce
- ½ teaspoon salt
- freshly ground black pepper, to taste
- Make the onion topping: Combine the onions, flour, panko and salt in a large mixing bowl or paper bag and toss to combine.
- Warm 1 ½ Tablespoons of butter and 1 ½ Tablespoons of oil in a large skillet over medium heat. Drop one piece of onion in the pan to make sure it sizzles. Add as many onion pieces as can fit in the pan in one layer. You may need to do this in batches.
- Turn the onions when they become golden on the bottom. Cook until crispy and golden on the other side. Transfer onions to a plate lined with a paper towel. If you have to cook a second batch, you may need to wipe out the pan and start with fresh butter and oil.
- Prepare the green beans and casserole:
- Blanche green beans: prepare a bowl of ice water for the green beans. Bring a large pot of water to a boil and add the kosher salt. Add the beans and set a timer for 3 minutes. Drain and immediately submerge in the ice water bath. Drain after 5 minutes or so, pat dry, and place green beans in a 9” square or round baking dish.
- Melt the butter in a medium skillet, add mushrooms, season with salt and pepper to taste, and sauté over medium until mushrooms have lost their shape and released most of their liquid (about 5 minutes).
- Stir the flour and thyme into the mixture and cook for another 1-2 minutes.
- Add the mushroom stock, Worcestershire sauce, and salt and pepper. Bring to a simmer and cook until the sauce has thickened, stirring occasionally, about 6-8 minutes. Taste for seasoning.
- Pour evenly over green beans, top with the crispy onions and bake at 350 degrees until bubbling on the sides and the beans are warmed through, about 15-20 minutes. Serve immediately.
I had such a lovely weekend visiting my older daughter at college. I was sitting with my husband and all three of the kids talking about Thanksgiving. You all know how much I adore planning this holiday and having a full house all day long. My favorite part is when the kids help me in the kitchen, especially all three of them together with me at the same time. I just live for that.
Anyway, I do this every year around this time, when I test the waters about changing the Thanksgiving menu. “I think I might just do a huge cheese board/crudités for hors d’oeuvres this year.”
“Whoa,” says my older daughter. “You’re still going to make the zucchini tart though, right?”
“Actually, I was thinking about not making it this year.”
“You can’t do that. It’s a tradition and everyone loves it. Not possible.”
“What if I make it for lunch instead of the butternut squash soup?”
“Mom, what is Thanksgiving without butternut squash soup? That’s even more of a tradition!”
And this is why my Thanksgiving menu grows each year. But she’s right. Even I look forward to taking a cooking break at noon with a hot mug of bright orange, silky butternut squash soup and a mini cornbread muffin. Nothing says Thanksgiving (and fall) quite like it. When I was first married and the seats at our Thanksgiving table were few, I used to serve the soup as a first course. It was easy to do and I didn’t prepare so many side dishes back then either. Once our numbers edged past 16, serving a first course seemed a little difficult. It was around the same time that the kids were old enough that they needed a little something to eat around noon to tide them over until our 4:00 dinner time. That’s when the soup was moved to a noon lunch break.
If I do say so myself, I think it’s the best butternut squash soup I’ve ever had. And there’s no cream or milk or flour. It’s nice and thick from just butternut squash. There is a very long roasting time involved, but I assure you it is worth it and it’s all hands-off time. The squash develops a very rich flavor this way and a bonus is that you can avoid doing any peeling and cubing of the squash beforehand. The flesh becomes so meltingly tender, that all you need to do is scoop it out of the skin. So easy!
There are certainly tweaks you can make. The way I have written it is the way I like it best, but I have done all of the following at some point:
Finished the soup with a little coconut milk
Added a pinch of nutmeg
Added extra cayenne
Garnished it with toasted, salted pumpkin seeds or chives or fried sage leaves or grilled gruyere sandwich croutons
Even though I make this every year for Thanksgiving, I have also made it for fall and winter entertaining and Sunday dinners. The soup is perfect made a day ahead and it freezes very well. It truly is the best butternut squash soup!
- 8 pounds of whole butternut squash, washed well
- 6 Tablespoons unsalted butter
- 2 Tablespoons pure maple syrup
- 3 carrots, peeled and halved
- 1 large onion, thinly sliced
- 10 cups chicken stock or vegetable stock, preferably homemade, divided
- Pinch cayenne pepper
- 2 teaspoons sea salt (double this if your stock is unsalted)
- Accompaniments: toasted pumpkin seeds, crème fraiche, chopped chives, croutons, fried sage leaves
- Preheat oven to 350 degrees.
- Cut the squashes in half lengthwise. Scoop out the seeds and discard.
- Place the squash halves cut side up in a roasting pan. Divide the butter and maple syrup evenly amongst the squash cavities. Arrange the carrot and onions slices around the squash. Pour 2 cups of stock in the pan and cover tightly with foil. Bake for 2 hours.
- Remove the pan from the oven and allow the vegetables to cool slightly or enough that you can handle them. Scoop the squash pulp from the skins and transfer to a large soup pot. Add the carrots, onions and cooking liquid from the pan.
- Add the remaining 8 cups of chicken stock to the pot with cayenne and salt to taste (I usually add 1 Tablespoon when I use unsalted stock.) Stir well and bring to a boil. Lower heat and simmer, uncovered for 10 minutes.
- Puree the soup until smooth in the pot with an immersion blender or in batches in a blender. Taste for seasonings.
There was a time when I would watch those cooking competitions on Food Network and criticize anyone who used bacon in a recipe. “Well, yeah it’s going to be good now!” I would shout at the tv. I could have done that. Try making something awesome without bacon. That’s talent! I also feel this way about feta. Just makes everything so delicious. Well if they can do it on “Chopped,” little ole me can do it here. And so can you! We’re going to take simple peas, like the kind you have in your freezer that no one gets all that excited about, and we’re going to liven them up with some turkey bacon, or regular bacon if you eat pork. And everyone will fall in love with peas again.
And this is a good thing because peas are actually quite nutritious and many people always have them on hand. Peas contain a healthy dose of protein (about 9 grams/cup). I love peas mixed with rice for a complete protein. Yum! Peas are also loaded with Vitamin C, Vitamin K and manganese! And they’re a good source of iron, folate, vitamin B1, phosphorous, magnesium, potassium and fiber. The only thing I did read about peas that is not great is that they contain an anti-fertility compound, m-xylohydroquinone, so it might be a good avoid to avoid them if you’re trying to get pregnant.
For now, we’re going to stick with either fresh peas (unfortunately, kind of a pain in the neck to shell them and only sweet if they’re super fresh) or frozen ones. I think there is an undeserved stigma attached to frozen vegetables, but there shouldn’t be. Fortunately, freezing vegetables (and fruits) does not destroy their vitamins and minerals. Maybe 10-15% of vitamin content is damaged, and Vitamin C is the biggest loser there. But pretty much every fruit and vegetable has a good amount of Vitamin C so you’ll make up for it. Canned vegetables, on the other hand, are a sad, depressing lot which always seems overcooked, in my opinion. Beyond that, you’re also getting BPA with your veggies because of the can liners and BPA leaches. Not cool.
My entire family loves this incredibly simple side dish. And it’s perfect for a busy family because you can make it in less than 10 minutes. In the winter, I make it with all green peas. But in the spring, I love using a mix of green peas, sugar snap peas (my favorites), and snow peas. Green peas have the most protein and are eaten shelled. Sugar Snap Peas, which are plump and crisp, are a cross between regular peas and Snow Peas which are flat. Both these types of peas are sweeter than garden peas, but a little less nutrient-dense. Sugar Snaps and Snow Peas are both not shelled — you eat the whole thing. I love to mix them together because I love all the different textures most of all, but believe me when I say it’s delicious with one type of pea if that’s what you’ve got. For you veg heads, I’ve got you covered. Omit the turkey bacon and season with smoked salt or a pinch of smoked paprika and sea salt. Serve with poultry, lamb or fish, roasted vegetables or sautéed greens, or cauliflower mashed potatoes. If you have ham leftover on Easter, dice it up and use that instead of the bacon. Remember, St. Patrick’s day is coming up and your family will not be weirded out if you make an entirely green meal! Peas anyone??
- 2 Tablespoons unrefined, cold pressed, extra virgin olive oil
- ½ onion finely chopped OR 1 leek, white and light green parts only, cleaned very well and thinly sliced
- 1 garlic clove, minced
- 3 slices nitrate-free turkey bacon*, diced
- 1 pound frozen peas, thawed OR 1 cup thawed peas + 1 ½ cups snow peas (about 4 ounces) + 1 ½ cups sugar snap peas (about 4 ounces), trimmed
- ½ cup chicken or vegetable stock, preferably homemade
- ½ teaspoon sea salt, plus more to taste
- Freshly ground black pepper to taste
- Heat the oil in a large skillet over medium heat. Add the onion/leek and garlic and sauté for 3 minutes or until translucent.
- Stir in the turkey bacon and sauté for an additional 3 minutes, or until some of the edges of the bacon become a little golden.
- Add the peas, stock and salt and pepper and cook for about 3 minutes or until the peas are crisp tender and most of the stock is evaporated.
- slice the cheese up to a week ahead
- saute the onions the day before and refrigerate
- roast the sprouts several hours in advance and allow to sit at room temp
- assemble the sliders a few hours in advance and warm through at 300 (or 350) for a few minutes
- 6 Tablespoons unrefined, cold-pressed extra-virgin olive oil, DIVIDED, plus extra for greasing baking sheet
- 1 large onion, sliced thin
- Sea salt to taste
- 20 medium Brussels sprouts, trimmed of any dry edges (but don’t slice off the whole core)
- Freshly ground black pepper to taste
- 2 Tablespoons whole grain mustard
- Small block of gruyere cheese, thinly sliced and cut the same size as a sprout
- Other add-in possibilities: Roasted apple or pear chunks, manchego cheese
- Warm 2 Tablespoons olive oil in a large skillet over medium heat. Add the onions and a sprinkle of salt. Saute, stirring frequently, until they become more golden in color, about 15-20 minutes. Lower the heat a little and continue to cook until they are tender.
- Preheat the oven to 375 degrees. Line a baking sheet with unbleached parchment paper and brush with olive oil.
- Cut the Brussels sprouts in half from top to bottom, keeping the two halves close together. If you don’t, you will have to search for a pair that fits well together after they have roasted.
- Drizzle with remaining olive oil. Season with salt and pepper to taste. Roast for 20 minutes, then turn the sprouts and bake 15-20 more minutes or until tender.
- Take one half of a Brussels sprout, smear with mustard, add a piece of gruyere and a pinch of onions. Take the other half of the Brussels sprout and position it so the two sprouts are like the buns on a burger, with the cut sides facing each other, and secure with a toothpick. Serve at room temperature or warm on a baking sheet in a 325 degree oven for 10 to 15 minutes.
In all my classes since Labor Day, everyone seems to be so motivated to get back into a cooking and dinner routine! Although, now that I think about it, people that come to a cooking class ARE motivated to cook. So maybe the entire universe isn’t looking for new dinner recipes, but I am. And I am doing my best to be really organized about meals again.
I find it a million times easier to make dinners in the summer than during the school year. Sliced tomato, burrata, basil and olive oil counts as a meal in the summer. Not so much now. My family wants “real food!” Of course my days right now are overscheduled and I am still driving around a 16-year-old who could easily have her license by now if she were only motivated to take the test. I was dying to get my driver’s license when I was in high school. Not my daughter. She seems perfectly content to let me and her friends be her personal Uber. Why am I talking about this? Oh right. Because I am driving all over the place in those precious hours before dinner time. So I need to be Uber organized, if you will.
I taught these turkey and brown rice stuffed bell peppers in a class a year or two ago and realized I hadn’t made them in a while. With a salad, green vegetable or some millet-cauliflower mash, this is a great weekday meal for my family. My husband and son feel like they’re getting a substantial “meaty” main dish and I know that there’s more plant-based foods in this recipe than meat, so I’m happy too. My mom and my grandmother used to make stuffed peppers often, but they used ground beef and I don’t think much rice, if any at all. I love adding a hearty grain like brown rice here to stretch the turkey a little further.
I think this recipe has a lot of flavor as it is written, but there’s plenty of room for adaptation here. Add basil or switch to cilantro; add some grated cheese to the mixture or on top; add a little turkey sausage; or use grass-fed beef if you prefer. Once I had a half of a small zucchini and I grated it into the onion mixture. Mushrooms also go really well here. One thing I would advise is to seek out pesticide-free or organic bell peppers since they are on the Dirty Dozen produce list.
For those of you do-aheaders (like me), stuff the peppers earlier in the day and refrigerate. Then bake when you get home. Or, prepare and bake these after school, and transfer cooked peppers to your slow cooker on the warm setting until you are ready to eat. I am doing this more and more since I have a little time after school to do meal prep and then I’m out with the rest of the taxi drivers until dinner time. Until, I pray, someone decides to get herself into gear and let me stick to my day job.
- 6 medium sweet bell peppers, washed
- 2 Tablespoons unrefined olive oil + additional for greasing the peppers
- 1 pound ground turkey
- 1 clove garlic, minced
- ½ onion, minced (can be done in a food processor with the “pulse” button)
- 1 Tablespoon chopped fresh parsley
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 ½ teaspoons sea salt
- freshly ground black pepper to taste
- 1 cup chicken or vegetable stock, divided
- ¼ cup marinara or tomato sauce
- 1 ½ cups cooked rice (I use brown rice)
- Preheat oven to 400 degrees. Trim the tops off the bell peppers, just enough to remove the stem. If you want, dice up any pepper that you removed with the stem. Scoop out and discard the seeds. Rub the outside of the peppers with a little olive oil. Place cut side up in a baking dish and bake in the oven for 15-20 minutes.
- Warm olive oil in a large skillet over medium heat. Add onion, garlic and parsley to the pan. You can also add any pepper bits you may have diced. Sauté about 2 minutes and add ground turkey, garlic powder, oregano, salt and pepper. Break up the turkey into small pieces with a wooden spoon and sauté until turkey is almost cooked through.
- Add tomato sauce and ½ cup stock. Simmer on low for 5 minutes until just cooked through. Add cooked rice to turkey mixture and combine well.
- Spoon turkey mixture into each pepper and fill to the top. Place the stuffed peppers in the baking dish and add ½ cup stock to the bottom of the pan. Cover with aluminum foil and bake for 35 minutes until peppers are nice and soft and the turkey mixture is heated through.
After Barcelona, we went to Aix-en-Provence, which is the center and heart of Provence, France. I adore the South of France! We had a guide for the day since I don’t know the area well and I had no time before we left to do proper research. I absolutely love hearing about the history of European towns because it puts everything in context. This wall was here for this reason. These two towns were perched on opposite hills facing each other for that reason. Plus the only way to keep my son interested is if you talk drama – wars, fighting, weapons, who won, who got killed, etc.
More than that, I love seeing how other people live. Do they drive or walk? What do they eat for lunch and when? How much vacation do they get every year? What’s the coffee shop for locals? I am very, very nosy! I was so excited to find and experience the local farmer’s market in Aix and see what is sold here and how it is different from my market in Manhattan Beach. It thought I was so lucky to be here on market day, until our guide told me the market is open every day until 1:00. People in Provence prefer to shop daily for their food so it’s really fresh. Heaven. It was such beautiful market, where they sold everything from tomatoes, herbs, melons and lettuce, to eggs and the freshest fish, to the most delicious olives ever and lavender sachets with lavender from the fields in Provence. I could get used to that.
While I was in Provence, I remembered the recipe for this Roasted Summer Vegetable Tian that I taught when I was in France 2 years ago and in my cooking classes in LA last summer. It’s a very simple, easy, seasonal vegetable side dish and of course, it’s quite delicious. Who wouldn’t love a casserole with gently cooked onions on the bottom and then a mélange of tomatoes, zucchini and potatoes on top, where the tomato juice kind of infuses everything and mixes with a bit of fresh thyme and some Parmesan cheese? Yum! I love it because it goes with anything, whether you are making a piece of grilled fish or some roasted chicken or you want a light vegetarian meal with either a frittata or a simple green salad. Don’t forget a cold glass of rosé, too!
It does take some time to cook, so it’s not a last-minute deal. But you also don’t have to time it perfectly with your meal, since I think it actually tastes just as good warm and even room temp. You know how I love a good do-ahead!
The one thing I miss when I’m on vacation is cooking at home, especially when I see such beautiful ingredients around me. For now, I’m picking up inspiration everywhere I go. Next stop – Italy!
- 2 Tablespoons unrefined, cold pressed extra-virgin olive oil + more for drizzling
- 1 large onion, halved and thinly sliced
- Sea salt and freshly ground black pepper
- 4 cloves garlic, finely chopped
- 2 medium Yukon Gold potatoes, about ¾ pound, sliced ¼-inch thick
- 2 small tomatoes, about ¾ pound, sliced ¼-inch thick
- 1 medium zucchini, about ½ pound, sliced ¼-inch thick
- 1 Tablespoon fresh thyme leaves
- 2 Tablespoons freshly grated Pecorino or Parmesan cheese
- Preheat oven to 375 degrees. Warm oil in a skillet over medium heat and add onions and a pinch of salt and pepper. Sauté until tender and lightly golden, about 6 to 8 minutes. Add garlic and sauté until fragrant, about 2 minutes.
- Transfer onion and garlic on the bottom of an 11 x 9 gratin dish or a 10-inch round baking dish. Overlap potatoes, tomatoes and squash over the onion mixture. Season with salt (I use about ½ teaspoon) and pepper. Sprinkle with thyme and Pecorino/Parmesan and drizzle with olive oil.
- Cover and bake for 30 minutes. Uncover and bake another 30 minutes until golden and potatoes are tender. You can serve this hot, warm or at room temperature.
You can also add shredded gruyere or buttered bread crumbs to the top for an extra special finish.