Not quite as crispy as Cottage Fries on the burner but quick and easy.  Adding another layer of potatoes and onions would be ok, but not as much yummy brown.  We took some liberties with the addition of bacon fat.

Ingredients:

• 3 Tab butter – use bacon fat for really tasty potatoes
• 3 medium potatoes (1 pound), thinly sliced
•  1/4 garlic salt
• ⅛ teaspoon pepper
• 1 small onion,thinly sliced and separated into rings

Directions:

1. Preheat oven 450°
2. Arrange half potatoes and onion in a thin layer in a greased 9×13 1inch baking pan.
3. Melt bacon fat/butter.
4. Add garlic salt and pepper.
5. Drizzle half over potatoes.
6. Layer the rest of the potatoesd and onions.
7. Drizzle the rest of the bacon fat/butter.
8. Bake in a 450 ° oven about 25 minutes or untill browned.

Serves:  4
Source:  BHG Test Kitchen | Updated on August 25, 2023

Fresh summer zucchini is sliced into coins and tossed with olive oil, garlic, and herbs then sprinkled with parmesan cheese and oven baked. It’s one of the best ways to cook zucchini!  This recipe can also be made using yellow squash in place of zucchini.  For extra flavor you can also finish with a little lemon juice and/or zest.

Ingredients:

• 2 lbs. zucchini (about 6 small or 4 medium), sliced into 1/2-inch thick rounds
• 2 Tab olive oil
• 2 garlic cloves, finely minced (2 tsp)
• 1 1/2 tsp Italian seasoning
• 1/2 c grated parmesan cheese
• Salt and freshly ground black pepper
• 2 Tab finely chopped fresh parsley

Directions:

1. Preheat oven to 350°.
2. For optionally for easier clean up line a rimmed 18 by 13-inch rimmed baking sheet with aluminum foil.
3. Spray baking sheet with non-stick cooking spray.
4. In a small mixing bowl stir together olive oil, garlic, Italian seasoning, salt and pepper.
5. Place zucchini coins in a large mixing bowl.
6. Pour oil mixture over zucchini.
7. Toss well until evenly coated.
8. Pour onto baking sheet then spread out into a single layer.
9. Top with parmesan.
10. Bake in preheated oven until just starting to soften about 7 – 9 minutes.
11. Remove zucchini and transfer oven rack closer to broiler.
12. Preheat broiler.
13. Let broil until cheese is golden brown and zucchini is tender, about 2 – 3 minutes longer (keep a close eye on it).
14. Sprinkle with parsley and serve warm.

Serves: 6
Source: Cooking Classy

Just like roasted Brussel sprouts, only prettier!

Ingredients:

• 1/2 head red cabbage
• 1/4 c olive oil
• 1/2 tsp garlic salt

Directions:

1. Preheat oven 350 °.
2. Cut the cabbage in quarters.
3. Remove core
4. Slice thin – less than 1/4 inch.
5. Spread on rimmed baking sheet.
6. Sprinkle with oil and salt.
7. Roast for  20 minutes, or until slightly crispy around the edges.

Serves: 6

Source:  Margie’s desire not to boil cabbage or make a slaw.

“The recipe is from Dorie Greenspan’s Around My French Table and is made of layers of thinly sliced potatoes bathed in garlic-infused cream and topped with cheese, then baked until the cheese melts and the potatoes turn soft on the inside, slightly crusty on top. The dish lends itself to much improvisation, as Greenspan explains in her “Bonne Idée”:  for a dash of colour, try substituting sweet potato for an equal amount of russets, or add a layer of cooked chopped spinach or chard, sautéed mushrooms, or steamed small broccoli florets. Bits of cooked bacon or strips of lightly sautéed pancetta would also work well, and in place of the Gruyère, try Parmesan or a blue cheese like Gorgonzola.”

These are TO DIE FOR!!  Margie made them for Easter using  Cheddar cheese.  If you let them wait in a warm oven for about half an hour, all the cream is absorbed by the potatoes.

Ingredients:

• 1¾ c heavy cream
• 3 garlic cloves, split, germ removed, and finely chopped
• 2-2¼ lbs Idaho (russet) potatoes
• Salt and freshly ground pepper
• Light cream or whole milk, if needed
• Small thyme or rosemary sprigs (optional)
• ¼ lb cheese, preferably Gruyere, grated (about 1 cup)

Directions:

1. Center a rack in the oven and preheat the oven to 350 °.
2. Line a baking sheet with a silicone baking mat or parchment.
3. Generously butter a 9-inch deep-dish pie plate (a Pyrex pan is perfect) or other 2-quart baking pan and put it on the baking sheet.
4. Put the heavy cream and garlic in a saucepan and bring to a gentle simmer over low heat.
5. Keep it warm while you work on the potatoes.
6. If you’ve got a mandoline or Benriner slicer, now’s the time to get it out; if not, you can use the thin slicing blade of a food processor or a sturdy sharp knife. One by one, peel the potatoes and slice them into rounds about ⅛ inch thick.
7. As each potato is cut, arrange the slices in slightly overlapping concentric circles in the pie plate (or rows, if your pan isn’t round).
8. Season with salt and pepper.
9. Spoon over some of the warm garlic-infused cream, lightly pressing down on the potatoes with the back of the spoon so that the cream works its way around all of the slices.
10. Continue until you’ve filled the pan. If you’re shy of a little garlic-infused cream – you want the cream to just peek around the edges of the pan – pour over a little light cream or milk.
11. If you’re using the herbs, strew them over the potatoes.
12. Dust the top of the gratin with the grated cheese.
13. Slide the gratin (on the baking sheet) into the oven and bake for 45 minutes.
14. Then check the gratin; if you can poke a knife through the potatoes and easily reach the bottom of the pan, the gratin is done. If the potatoes need more time but the gratin is getting too brown, cover the top loosely with foil and bake until the potatoes are tender, another 15 minutes or so.
15. Remove the gratin from the oven and let it rest in a very warm place (or in the turned-off oven with the door open) for 5 to 10 minutes before you serve it, just so the bubbles can settle down and the potatoes can absorb the maximum amount of cream.

Serves: 8

Source:  Dorie  Greenspan, “Around My French Table”

The easiest method for cooking corn on the cob… roasting it in the oven! This method yields perfectly cooked and naturally sweet ears of corn! Other sources suggest leaving a layer of husk on or wrapping them in foil.  If they are not brown enough, turn the broiler on, but watch closely.

Ingredients:

• 6 ears of corn, husked
• softened butter (salted or unsalted or olive oil)
• kosher salt and black pepper

Directions:

1. Preheat oven to 400°.
2. Line a baking sheet with a rim  with foil.
3. Rub softened butter/oil over each ear of corn.
4. Sprinkle with salt and black pepper.
5. Line ears of corn up on prepared baking sheet.
6. Bake for 35 – 40 minutes, turning halfway through.

 Serves: 6

Source:   The Chunky Chef