FINE DINING MONSTER

  Mint Tulip Cocktail Ingredients 2 c. pink cranberry juice 1 3/4 c. citrus vodka 1/2 c. St. Germain liqueur  1/4 c. fresh lemon juice, plus slices for serving Fresh mint sprigs, for serving Directions Step 1Combine cranberry juice, vodka, St. Germain, and lemon juice in a pitcher.  Step 2Serve over ice with lemon slices and mint sprigs.

  Spring Daisy Lemon Layer Cake Ingredients For the flowers: Cornstarch, for work surface 16 oz. white gum paste Daisy plunger cookie cutters Royal icing or white candy melts, melted (optional) For the cake: Cooking spray 2 1/2 c. cake flour, spooned and leveled 2 tsp. baking powder 1/2 tsp. kosher salt 1 c. (2 sticks) unsalted butter, at room temperature  2 c. granulated sugar 4 large eggs, separated 1 tsp. pure vanilla extract 1 c. sour cream 1/4 c. whole milk 1 tbsp. grated lemon zest, plus 1/4 c. lemon juice For the buttercream and decorations: 1 1/2 c. (3 sticks) unsalted butter, at room temperature 1 (16-ounce) package confectioners' sugar 1 1/2 tsp. pure vanilla extract 1/2 tsp. kosher salt 3 tbsp. heavy cream 1 tbsp. lemon zest, plus 3 tbsp. lemon juice 12 lemon jelly candies 2 (0.75-ounce) packages green-apple fruit leather, plus more, thinly sliced for grass (optional) Directions Step 1Make flowers: Line a rimmed b

  Spinach-and-Pine-Nut-Stuffed Leg of Lamb Ingredients 3 tbsp. olive oil 1 large yellow onion, chopped 1 (5-ounce) package baby spinach 2 garlic cloves 1/2 c. pine nuts 1/2 c. golden raisins 1 (5-pound) boneless leg of lamb, butterflied 1 tbsp. salt 1 tsp. freshly ground pepper 1 tsp. sweet paprika 1 tsp. ground coriander Directions Step 1Preheat the oven to 400°F. Meanwhile, in a large sauté pan over medium-high heat, heat the olive oil. Add the onion and sauté until softened, about 8 minutes. Add the spinach and garlic, and sauté until the spinach is wilted, about 4 minutes. Remove the pan from the heat and stir in the pine nuts and raisins. Step 2Sprinkle the lamb with 1/2 tablespoon of salt and 1/2 teaspoon of pepper, then flip the meat and repeat. Sprinkle one side with paprika and coriander, then evenly spread the spinach mixture on that side. Roll the lamb up from one long side then tie it with kitchen twine every 2 inches. Step 3Transfer the lamb

  Citrus-Roasted Salmon Ingredients 3 clementines, divided 1 lemon, sliced 8 sprigs thyme, plus 1 tablespoon thyme leaves 1 (3-pound) skin-on salmon fillet 1 1/2 tbsp. pure honey 1 tbsp. fennel seeds, crushed Kosher salt and freshly ground black pepper Directions 1. Preheat oven to 425°F. Slice 1 clementine. Arrange sliced clementine, lemon, and thyme sprigs in center of a baking sheet. Top with salmon, skin side down. 2. Grate zest from 1 clementine into a measuring cup, then squeeze in juice from both remaining clementines (you should get about 1/4 cup). Add honey and whisk until dissolved. Brush salmon with half of clementine mixture, then sprinkle with fennel and thyme leaves. Season with salt and pepper. Roast 10 minutes. 3. Brush salmon with remaining juice mixture. Roast until barely opaque throughout, 12 to 15 minutes.

  Spring Gin Flip Ingredients 1 c. sugar 2 chamomile tea bags 2 oz. barrel-aged Old Tom Gin 1 large egg 1 to 2 dashes Bolivar or Angostura bitters Chamomile flowers, for garnish (optional) Directions Step 1Make chamomile syrup: Combine sugar and 1 cup water in a small saucepan. Bring to a boil and cook, stirring, until sugar is dissolved, about 30 seconds. Remove from heat and add tea bags. Steep, stirring occasionally, 4 to 6 minutes. Discard tea bags; cool completely.  Step 2Combine gin, egg, and 3/4 ounce chamomile syrup in a cocktail shaker; top with ice. Cover and shake vigorously, until thoroughly combined and very foamy, 1 to 2 minutes. Strain into a coup glass and garnish with bitters and chamomile flowers, if desired. Serve immediately.

  Rhubarb Custard Pie Ingredients For the crust: All-purpose flour, for work surface 1/2 recipe Basic Pie Dough For the streusel: 1/3 c. all-purpose flour, spooned and leveled 1 1/2 tbsp. light brown sugar Pinch freshly grated nutmeg 1/8 tsp. kosher salt 2 tbsp. cold unsalted butter, cut into pieces For the filling: 3/4 c. granulated sugar 3 tbsp. all-purpose flour 1/4 tsp. kosher salt 1 c. sour cream, at room temperature 1/3 c. heavy cream, at room temperature 4 large egg yolks, at room temperature 1 tsp. pure vanilla extract 1 tsp. grated lemon zest 2 c. chopped fresh rhubarb (9 ounces) or 3 3/4 cups frozen chopped rhubarb, thawed Directions Step 1Make crust: Preheat oven to 375°F with racks in bottom and middle positions. Line a rimmed baking sheet with aluminum foil. On a lightly floured work surface, roll dough to a 12-inch circle. Fit in the bottom and up the sides of a 9-inch pie plate. Trim excess to 1 inch, fold edges under, and crim

  Brussels Sprouts with Bacon Lardons and Chestnuts Ingredients 1 1/2 lb. Brussels sprouts, trimmed and halved 2 tbsp. unsalted butter 1 tbsp. olive oil 2 (4-ounce) packages diced pancetta 1 (5.2-ounce) bag roasted chestnuts, roughly chopped 2 tbsp. fresh lemon juice, optional Pinch freshly grated nutmeg Kosher salt and freshly ground black pepper Directions Step 1Place 2 inches water in a medium pot fitted with a steamer basket; bring to a simmer. Add Brussels sprouts, and steam until crisp- tender, 4 to 6 minutes. Drain and reserve.  Step 2Heat butter and oil in large skillet over medium heat. Add pancetta and cook, stirring occasionally, until golden brown and crisp, 6 to 7 minutes. Increase heat to medium-high. Add Brussels sprouts and chestnuts. Cook, stirring occasionally, until Brussels sprouts are crisp and golden brown on the edges, 6 to 8 minutes. Stir in lemon juice, if desired, scraping up any brown bits, and nutmeg. Season with salt and pepper.

  Pizza Rustica Ingredients FOR THE CRUST: 3 1/2 c.  all-purpose flour 1 1/2 tsp. kosher salt 1 tsp. granulated sugar 1 1/4 c. unsalted butter, cubed and chilled 2 large eggs 4 tbsp. ice water, plus more as needed 1 tbsp. apple cider vinegar FOR THE FILLING: 10 large eggs, divided 1 (15-oz.) container whole milk ricotta 3/4 c. grated parmesan cheese, divided 1 tsp. garlic powder 1/2 tsp. ground black pepper 6 oz. provolone piccante 1/4 lb. thinly sliced soppressata salami 1/4 lb. thinly sliced smoked ham 1/4 lb. thinly sliced prosciutto 1/2 c. chopped fresh Italian parsley Directions 1For the crust: In a large bowl, whisk together the flour, salt, and sugar. With a pastry cutter or your fingers, gradually work the butter into the flour until dime-sized pieces remain. In a small bowl, whisk together the eggs, ice water, and apple cider vinegar. Add the egg mixture to the flour mixture 1 tablespoon at a time, mixing gently after each addition.

  Bacon Cheddar Deviled Eggs Ingredients 12 large eggs 4 slices bacon ½ cup mayonnaise 2 tablespoons finely shredded Cheddar cheese 1 tablespoon mustard Directions Place eggs in a saucepan and cover with cold water. Bring water to a boil, then immediately remove from the heat. Cover the pan and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from the hot water and rinse under cold running water to cool. While the eggs are standing in hot water, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, then crumble. Peel cooled eggs and cut in half lengthwise. Transfer yolks to a bowl. Add mayonnaise, bacon, Cheddar, and mustard to yolks, then mash to combine. Spoon egg yolk mixture into egg white halves. Serve immediately or cover and refrigerate until ready to serve.  

  Dye Easter Eggs To start, cover a table with layers of old newspaper to soak up any spills. Create a drying rack by sticking pins into a sheet of thick foam board. For colorfast egg dyes, mix 7-8 drops of food coloring into 1 cup of hot water. Stir in 1/4 cup vinegar. For more intense colors, use small amounts of professional-quality food coloring gels or pastes, available at craft, cake decorating and kitchen supply stores. If you're doing multi-colored eggs, let them dry thoroughly between coats of dye. Store finished and dried eggs in empty egg cartons. Use this simple mix of food coloring, water, and vinegar to decorate Easter eggs. Creative Easter Egg Decorations Wrap eggs with twine or rubber bands before dyeing to create a striped effect. Remove after drying. Create patterns with small bits of tape or stickers and remove after dyeing and drying. Dab rubber cement on eggs and rub it off after dyeing and drying. For spattered eggs, dip egg in a base col

  Jell-O Easter Eggs Ingredients Cooking spray 1 (3.4-oz.) package blue Jell-O 1 (3.4-oz.) package pink Jell-O 1 (3.4-oz.) package yellow Jell-O 1 (3.4-oz.) package green Jell-O 1 c. Cool Whip, divided Directions Step 1Using a pair of scissors, make a small hole at the tip of each plastic egg. (If there is an existing hole, use your scissors to widen it.) Grease the inside of each egg with cooking spray. Step 2Into a medium bowl or measuring cup, combine Jell-O powder and 3/4 cup boiling water. Whisk until powder is completely dissolved, then add 1/2 cup cold water and 1/4 cup Cool Whip. Whisk to combine. Repeat process with remaining Jell-O flavors. Step 3Place eggs hole side up in an empty egg carton. Using a food-safe syringe, fill each egg 1/3 of the way with one color. Place in refrigerator to set, 45 minutes. Fill each egg another 1/3 of the way full with another color and return to refrigerator to set, 45 minutes more. Fill eggs the rest of the way full and

  Easter Basket Cake Ingredients 1 (18.25 ounce) package white cake mix 1 (16 ounce) can white frosting 2 drops green food coloring ½ teaspoon water 2 cups flaked coconut 1 (14 ounce) package candy-coated chocolate pieces Directions Prepare the cake mix and bake the cake in two 8 inch rounds according to package directions. Cool completely. Cut a circle out of the center of one of the layers, leaving a ring that measures 1 1/2 inches from the outer to the inner edge. Place the uncut layer on a serving platter and frost the top. Place the ring layer on top of the frosted layer, and frost the sides and top of the basket. Decorate the sides and top by pressing candy pieces into the frosting. To tint the coconut, combine water and green food coloring in a medium bowl. Stir in coconut with a fork until evenly tinted. Place green coconut grass in center of cake basket. To make a handle, cut a piece of aluminum foil 8x16 inches. Fold in half lengthwise 4 times. Wrap wi

  Easter Meat Pie Ingredients 2 pounds ricotta cheese 6 large eggs 1 pound cooked ham, chopped ½ pound Genoa salami, chopped ½ pound mozzarella cheese, grated ¼ pound prosciutto, chopped 4 (9 inch) unbaked pie crusts ¼ cup grated Parmesan cheese Directions Preheat the oven to 325 degrees F (165 degrees C). Place ricotta in a large mixing bowl. Beat in eggs, one at a time, with an electric mixer on low speed. Stir in ham, salami, mozzarella, and prosciutto until well combined. Line two 9-inch pans with pastry. Divide ricotta mixture between the pans. Sprinkle each pie with Parmesan cheese, then cover with top pastry. Crimp the edges and cut steam vents in tops. Bake in the preheated oven until crust is golden brown, about 1 hour. Cool pies on wire racks.  

  Homemade Peanut Butter Eggs Ingredients 1 c. creamy peanut butter 6 tbsp. unsalted butter, softened 2 c. powdered sugar 3/4 c. graham cracker crumbs 2 tsp. vanilla extract 1/2 tsp. kosher salt 16 oz. semisweet chocolate bars, chopped Pastel-colored sprinkles Directions 1Line 2 baking sheets with parchment paper. 2To the bowl of a stand mixer fitted with the paddle attachment, add the peanut butter and butter, and beat on medium speed until smooth and creamy, about 2 minutes. With the mixer on low speed, gradually stir in the powdered sugar, graham cracker crumbs, vanilla, and salt. Beat until well combined, about 1 minute. 3Divide the peanut butter mixture into 1 ½ tablespoon balls. Flatten them into an egg shape, measuring about 2 inches long, 1 inch wide, and about ¾ inch thick. Place them on the prepared baking sheets and chill in the refrigerator or freezer while melting the chocolate. 4Fill the bottom of a medium saucepan with about 1 inch of water, a

  Paska Bread Ingredients 1/4 c. warm water (about 110°F) 1 tbsp. active dry yeast (from 2 1/4-oz. packets) 3/4 c. warm milk (about 110°F) 1/2 c. granulated sugar 6 tbsp. unsalted butter, melted 3 large eggs, room temperature and divided 4 3/4 c. all-purpose flour 2 1/2 tsp. kosher salt Nonstick cooking spray Directions 1In the bowl of a stand mixer fitted with a dough hook, stir together the warm water and yeast. Let the mixture stand until it is foamy, about 5 minutes. Add the warm milk, sugar, butter, and 2 eggs. Use a spatula or a whisk to stir the mixture until combined. Add the flour and salt, and mix with a spatula until a shaggy dough forms. Return the bowl to the mixer; turn the speed to medium, and beat until the dough is smooth, elastic, and tacky, about 5 minutes. 2On a clean surface, form the dough into a smooth round. Transfer the dough to a large bowl lightly greased with nonstick cooking spray. Cover the bowl with plastic wrap and let the dough

  Pasta with Peas Ingredients 4 oz. pancetta, chopped 1 lb. pasta 1 1/2 c. frozen green peas 2 large shallots, chopped (about 3/4 c.) 3/4 tsp. kosher salt, plus more for pasta water 1/2 tsp.ground black pepper, plus more to serve 1/2 c. white wine 1 (8-oz.) container mascarpone cheese, room temperature 1 c. grated parmesan cheese, plus more to serve 2 tbsp. fresh lemon juice 1/2 c. torn basil or mint Directions 1Heat a large sauté pan over medium heat. Add the pancetta and cook until the fat has rendered and the pancetta is golden and crispy, 5 to 7 minutes. Remove the pancetta to a paper towel-lined plate. Drain off all but 2 tablespoons of rendered fat. 2Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the pasta 1 minute less than the package instructions. In the last 2 minutes of cooking, add the peas. Reserving at least 1 cup of pasta water, drain the pasta and peas. 3In the same large sauté pan over medium heat, add the sh

  Easter Bunny Cake Ingredients For the Vanilla Cake: 2 1/4 c. all-purpose flour, spooned and leveled, plus more for pans 1 1/2 c. granulated sugar 2 tsp. baking powder 1 tsp. kosher salt 3 large eggs 1 tsp. pure vanilla extract 1/2 c. canola oil 1 c. whole milk For the Vanilla Buttercream: 1 c. (2 sticks) unsalted buttercream, at room temperature 2 tbsp. heavy cream 1 tsp. pure vanilla extract 3 c. confectioners’ sugar 2 tbsp. cocoa powder 1 tbsp. whole milk 1/2 c. sweetened shredded coconut Pink food coloring Directions Step 1Make the cake: Preheat oven to 350°F. Grease and flour two 8-inch cake pans. Whisk together flour, sugar, baking powder, and salt in a bowl.  Step 2Beat eggs, vanilla, oil, and milk with an electric mixer on medium speed until combined, about 1 minute. Add flour mixture and beat until combined, 1 to 2 minutes. Transfer batter to prepared cake pans, dividing evenly.  Step 3Bake until a toothpick inserted into the cent

  Spring Salad with Pickled Vegetables Ingredients For the pickled vegetables: 1 c. white wine vinegar 1 tbsp. sugar 2 tsp. kosher salt 1/2 tsp. whole black peppercorns 1 tsp. fennel seeds 1/2 tsp. dill seeds 1 bay leaf 8 oz. vegetables, such as carrots, radishes, and turnips, shaved or thinly sliced For the salad: 1/3 c. olive oil 3 tbsp. champagne vinegar 1 tsp. pure honey Kosher salt and freshly ground black pepper 2 (5-ounce) containers salad greens 1/3 c. toasted pine nuts 1 (4-ounce) log goat cheese, crumbled Directions Step 1Make the pickled vegetables: Combine vinegar, sugar, salt, peppercorns, fennel seeds, dill seeds, and bay leaf in a small pot. Bring to a simmer and stir until sugar is dissolved, 1 to 2 minutes. Stir in 1 cup water. Place vegetables in a quart-size Mason jar; cover with liquid. Cool to room temperature. Chill and cover at least 12 hours.  Step 2Make the salad: Whisk together oil, vinegar, and honey in a bowl. Season

  Brown Sugar-Bourbon-Pineapple-Glazed Ham Ingredients 1 (7- to 8-pound) boneless ham, such as Snake River Farms 3/4 c. bourbon 2 c. packed dark brown sugar 1 tbsp. dry mustard 3/4 c. pineapple juice 1 (15.25-ounce) can crushed pineapple Directions Step 1Preheat oven to 325°F. Place an oven-safe rack in a rimmed baking sheet or roasting pan. Pat ham dry. Use a paring knife to score a 1/4-inch-deep crosshatch pattern; transfer to prepared pan. Bake until the internal temperature on an instant-read thermometer reads 125°F, 2 hours and 15 minutes to 2 hours and 30 minutes (10 to 12 minutes per pound).  Step 2Meanwhile, combine bourbon, sugar, mustard, and pineapple juice in a medium saucepan. Bring to a boil over medium heat. Reduce heat and simmer until glaze is reduced by half and coats the back of a spoon, between 25 and 45 minutes.  Step 3Remove ham from oven. Increase oven to 400°F. Brush 1/3 cup of glaze across the top of the ham, being sure to cover the surfac

  One-Pan Crispy Chicken Primavera Ingredients 1 tbsp. neutral oil 4 bone-in, skin-on chicken thighs (about 2 lb.) 2 1/2 tsp. kosher salt 1/2 tsp. freshly ground black pepper 12 oz. radishes, stemmed, halved 1 shallot, finely chopped 6 oz. asparagus, trimmed, sliced into 2" pieces 1/2 c. frozen petite peas, thawed 2 oz. goat cheese 2 tbsp. finely chopped fresh basil 2 tbsp. finely chopped fresh mint Lemon wedges, for serving Directions Step 1Place a rack in center of oven; preheat to 400°. Into a large ovenproof skillet, pour oil. Season chicken on both sides with 2 teaspoons salt and 1/2 teaspoon pepper and arrange in pan skin side down. Cook over medium heat, undisturbed, until chicken skin is deeply golden brown, 10 to 14 minutes. Turn skin side up and continue to cook until just browned on the bottom, about 1 minute more (chicken will not be fully cooked through). Transfer to a plate. Step 2In same skillet over medium-high heat, season radishes

  Baked Ham   Ingredients 1 (10-lb.) boneless or bone-in cooked whole ham 1 1/2 c. apple cider 1/2 c. packed brown sugar 1/4 c. Dijon mustard 1 tbsp. apple cider vinegar Directions Step 1Preheat oven to 325º. Place ham on a rack set in a roasting pan. Using a sharp knife, score outside of ham in a crosshatch pattern, spacing about 1/2" apart. Cover with foil and bake until warmed through, 2 1/2 to 3 hours. Step 2During the last 45 minutes of cooking, in a small saucepan over medium heat, whisk apple cider, brown sugar, mustard, and vinegar. Bring to a boil, then reduce heat to medium-low and bring to a simmer. Cook, stirring occasionally, until reduced by about half, 10 to 15 minutes. Step 3Uncover ham. Continue to bake, brushing glaze on ham every 15 minutes, until an instant-read thermometer inserted into thickest part of ham registers 140°, about 45 minutes more. Step 4Brush with glaze after removing from oven. Let rest 15 minutes before slicing.

  Easter Breakfast Casserole Ingredients 2 tbsp. salted butter, plus more for the baking dish 1 medium (9- to 12-oz.) baguette, sliced 1/2-inch thick, about 40 to 50 slices 1/2 lb. thinly sliced deli ham 2 c. shredded gruyère cheese or Swiss cheese, divided 8 large eggs 2 c. whole milk, divided 1 c. half-and-half 1/4 c. chopped fresh chives, plus more for sprinkling 2 tbsp. dijon mustard 1 tbsp. chopped fresh thyme, or 1 tsp. dried thyme 1/2 tsp. kosher salt 1/4 tsp. ground black pepper 2 tbsp. all-purpose flour Pinch of nutmeg  Directions 1Butter a 13-by-9-inch casserole dish. Place half of the baguette slices in a single layer at the bottom of the dish. Shingle slices of ham in a single layer on top of the bread, overlapping as necessary. Sprinkle the ham with 1 ½ cups of shredded cheese. 2In a large bowl, whisk together the eggs, ½ cup of milk, half-and-half, chives, dijon mustard, thyme, salt, and ¼ teaspoon pepper. Pour the mixture evenly over t

  Date-Carrot Cake Ingredients For the cake: Cooking spray 2 1/3 c. all-purpose flour, spooned and leveled 2 tsp. ground cinnamon 1 1/2 tsp. baking powder 1 tsp. baking soda 1 tsp. kosher salt 3/4 tsp. ground ginger 1/2 tsp. ground nutmeg 1/4 tsp. ground cloves 1 c. granulated sugar 1 c. packed light brown sugar 3/4 c. (1 1/2 sticks) unsalted butter, melted, plus 1 cup (2 sticks), at room temperature, divided 2/3 c. canola oil 4 large eggs, at room temperature 2 tsp. pure vanilla extract 1 c. finely chopped pitted dates (about 9 medium dates) 1 lb. carrots, grated on the small holes of a box grater (3 cups packed), plus 1 to   2 whole carrots, for garnish 1 c. chopped toasted pecans For the frosting: 1 lb. cream cheese, at room temperature 1 lb. confectioners’ sugar 2 tsp. pure vanilla extract 1/2 tsp. kosher salt Fresh mint leaves, for garnish Directions Step 1Make the cake: Preheat oven to 350°F. Lightly grease three 8-inch

    Iceberg With Dried Oregano Dressing and Creamy Sheep’s Milk Cheese Ingredients Serves 6–8 For the salad: 2 heads iceberg lettuce, outer leaves removed 1 bunch chives, snipped 1⁄2 bunch dill, fronds picked 50–70 g (1¾ oz–2½ oz) creamy sheep’s milk feta (Bulgarian sheep’s milk feta works, or even a Danish cow’s milk feta would be good too) For the dressing: 30 g (1 oz) thinly sliced shallot 50 ml (1¾ fl oz) agrodolce-style white-wine vinegar (if you can’t find that, add 2 teaspoons honey to regular white-wine vinegar) 1 teaspoon salt 1½ teaspoons dried oregano 120 ml (4 fl oz) extra-virgin olive oil Preparation Step 1 First, make your vinaigrette. In a small bowl or jar with a lid, combine the shallot, vinegar and salt. Leave to macerate for about 15 minutes. Next, add the oregano and olive oil and mix or shake to combine. Step 2 Cut your iceberg into thin, long wedges and arrange on a platter. Shake the dressing up just before pouring it over th

  Sheet-Pan Easter Dinner Ingredients AU GRATIN POTATOES 1 1/2 lb. Yukon Gold potatoes, sliced 1/8" thick 3 cloves garlic, finely chopped 1 1/2 tsp. kosher salt 1/2 tsp. freshly ground black pepper 1 1/2 c. heavy cream 1 c. shredded Gruyère HAM 1/4 c. maple syrup 1 tbsp. Dijon mustard  1 tbsp. prepared horseradish 1/4 tsp. chili powder 1 1/2 to 2 lb. ham steaks, halved CARROTS 8 oz. carrots, peeled, trimmed, halved lengthwise 1 tbsp. neutral oil 2 tbsp. honey, divided 1 tsp. kosher salt, divided 1/2 tsp. chili powder, divided ASPARAGUS 8 oz. asparagus, trimmed 1 clove garlic, finely chopped 1 tbsp. extra-virgin olive oil 1/2 tsp. kosher salt 1/4 tsp. freshly ground black pepper ASSEMBLY 4 dinner rolls 1/4 c. shredded Parmesan 1/4 c. finely sliced chives Directions AU GRATIN POTATOES Step 1Arrange racks in upper and lower thirds of oven; preheat to 400°. Line a baking sheet with a single piece of foil. Line a second