5 sprigs or 1 ½ t. thyme
3 garlic cloves, smashed
2 bay leaves
12 - 14 oz. heavy cream
2-3 pounds of potatoes, peeled sliced thin, and dried
1 onion, sliced thin
4 oz. Swiss cheese
Salt to taste
Pepper to taste.
½ t. dried thyme or 1 t fresh, finely minced
Parsley, finely minced.
Place first 4 ingredients in a sauce pan and heat to a boil over medium heat. Lower temperature to low and let simmer for 30 mins. Set aside.
Preheat oven to 350 degrees
Grease a 8 x8 x 2 inch pan (or use non-stick) and layer half the potatoes in it. Add the onions in an even layer. Top with remaining potatoes.
Strain cream and add cream to potatoes. It should barely cover the tops. Add more cream if necessary. Top with Swiss cheese.
Bake for 10 mins, then lightly cover with tin foil and bake for an additional 30 -40 mins or until potatoes are done. Remove top and bake for another five – 7 mins to give cheese a chance to brown.
Remove from oven and sprinkle with salt, pepper, thyme and parsley.
2 ea. beef tournedos (we use filet)
2 T. butter
4 oz. mushrooms, sliced
½ T shallots, finely chopped
¼ T garlic
1 oz. brandy
1 oz. red wine
1 T demi-glace (or beef broth)
1 ½ T. cream
2 drops Worcestershire Sauce
1 ½ t Dijon mustard
¼ T parsley, chopped
Salt and pepper to taste
Melt butter over medium heat and sauté tournedos until desired doneness is nearly reached.
Remove tournedos from pan, place in warm place and cover.
Discard ½ butter from pan
Add mushrooms and shallots and flambé with brandy (you can skip the brandy if you prefer).
Add garlic and sauté briefly
Deglaze pan with wine
Add remaining ingredients in order listed above
Allow sauce to bubble, then return meat to the pan and bring up to temperature.
Place meat on plate and garnish with fresh minced parsley.