Best Wishes for 2026
Dauphinois-style potato gratin with cream
Prosciutto and burrata crostini
Treat (and impress!) all your guests this year with these sophisticated potatoes.
DIRECTIONS 1. Butter the slices of bread. 2. Place two slices of prosciutto and a portion of burrata cheese on each slice of bread. 3. In a small bowl, combine the honey and hot sauce. Drizzle each crostino with this mixture. Sprinkle with thyme and fresh basil. 4. Serve on a pretty serving board decorated with fresh herbs. There’s nothing better than these tasty cheese crostini to whet your guests’ appetites as they wait for the main course.
INGREDIENTS Servings: 4 • 4 slices of artisan bread, toasted • 2 tablespoons butter • 8 slices prosciutto • One ball burrata cheese, cut into 4 portions • 2 tablespoons honey • 1 tablespoon hot sauce • A few sprigs fresh thyme, leaves removed • A few leaves fresh basil, chopped
INGREDIENTS Servings: 6 • 2 tablespoons butter • 2 cloves garlic
• 5 or 6 Yukon Gold potatoes, peeled • 1 ½ cups 35% heavy whipping cream • 1/2 teaspoon ground nutmeg • Salt and pepper, to taste • 1 ½ cups sharp cheddar cheese, grated • Fresh parsley, chopped (optional)
DIRECTIONS 1. Preheat the oven to 375 F. Generously butter a cast-iron skillet or ovenproof dish. Rub the bottom of the dish with the halved garlic cloves for added fl avour. Discard the garlic. 2. Using a mandolin or a sharp knife, cut the potatoes into thin slices that are about two to three milli- metres thick. 3. In a saucepan, gently heat the heavy whipping cream with a minced clove of garlic, nutmeg, salt and pepper. Add the potato slices to the hot cream. Simmer gently for fi ve minutes to soften (do not boil). 4. Transfer everything to the buttered dish, spreading the potatoes in even layers. Pour the rest of the cream over the potatoes. Sprinkle evenly with grated cheese. 5. Cover with aluminum foil and bake in the oven for 30 minutes. Remove the foil and continue baking for 20 to 25 minutes, until the top is golden brown and bubbling. 6. Let the pan rest for 10 minutes before serving. Garnish with fresh parsley, if desired.
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