Susan Mallery's Fool's Gold Cookbook: A Love Story Told Through 150 Recipes (Fool's Gold #12.1)

Salt, black pepper and ground nutmeg

1 large shallot, minced

3 tablespoons all-purpose flour

3 cups whole milk

1. Preheat oven to 400°F. Butter a 9-by-13-inch glass or ceramic baking dish. In a small bowl, toss cheeses until combined.

2. Arrange half the potatoes in prepared pan. Sprinkle generously with salt and lightly with pepper and nutmeg. Sprinkle all the shallots and flour and half the cheese over top. Cover with remaining potatoes and additional salt and pepper.

3. In a medium saucepan, bring milk just to a simmer. Pour warm milk evenly over the potatoes. Cover pan with buttered foil; bake 40 minutes. Uncover pan; sprinkle with remaining cheese and bake 45 minutes until potatoes are cooked through and cheese is bubbling. Let sit 15 minutes before serving.

TIP: The casserole can be prepared completely up to 2 hours ahead. Rewarm in a 300°F oven for about 20 minutes.

FALL

Italian Sausage and Pepper Casserole

A nice change from pasta and rice, golden rounds of polenta top this one-pot country-style dish.

Serves 6

3 tablespoons olive oil, plus more for pan

1 pound sweet Italian sausage (removed from casings)

1 yellow onion, chopped

1 red pepper, chopped

4 cloves garlic, minced

1 tablespoon fresh oregano, chopped

½ teaspoon fennel seeds

Salt and black pepper

1 can (28-ounce) crushed tomatoes

1 pound prepared polenta, cut into ½-inch slices

½ pound fresh mozzarella, thinly sliced

1. Warm 1 tablespoon of the oil in a large cast-iron or heavy, ovenproof skillet over medium heat. Add sausage; cook until browned, stirring often. Remove to a plate. Add remaining oil to drippings in the pan, still over medium heat. Cook onions and peppers 10 minutes, stirring often. Stir in garlic, oregano, fennel, salt and pepper; cook 1 minute, stirring. Add tomatoes, cover pan, reduce heat to low and simmer 20 minutes.

2. Preheat broiler. Arrange polenta slices on a baking sheet; broil 8 minutes until golden.

3. Arrange cooked polenta over the sausage mixture; top with cheese slices. Transfer skillet to the oven; broil 2 minutes, or until cheese melts. Cool 5 minutes before serving.

TIP: It’s worth it to invest in a good cast-iron or heavy, ovenproof skillet for meals, like this one, that go from stovetop to broiler to table.

FALL

One-Pot Chicken Pasta with Broccoli and Sun-Dried Tomato Sauce

Check out this clever pasta cooking technique—this is a one-pot wonder.

Serves 8–10

1½ pounds chicken tenders, halved lengthwise, or boneless, skinless chicken breast halves, cut into strips

Salt and black pepper

1 tablespoon olive oil

1 tablespoon unsalted butter

4 cloves garlic, minced

½ cup sun-dried tomatoes packed in oil, chopped

12 ounces medium shells or gemelli pasta

3 cups reduced-sodium chicken broth

2 cups water

1 large broccoli stalk, stalks thinly sliced and florets cut small (about 4 cups)

½ cup half-and-half

1 teaspoon cornstarch

1¼ cups Parmesan cheese, grated

1 tablespoon fresh lemon juice

1. Season chicken with salt and pepper. Warm oil and butter in a Dutch oven or a large skillet with at least 2-inch sides over medium-high heat. Add chicken; cook 8 minutes, until golden and almost cooked through, stirring often. Stir in garlic and sun-dried tomatoes; cook for 30 seconds, stirring. Transfer to a bowl.

2. Place the same skillet (no need to wash) over high heat. Add pasta, broth and 2 cups water. Bring to a boil and cook 14 minutes, or until most of the liquid is absorbed and pasta is almost tender. Add broccoli; cover pan and reduce heat to medium. Cook 2 minutes, until broccoli is crisp-tender.

3. In a small bowl, whisk half-and-half and cornstarch. Stir mixture into the pot, along with the Parmesan. Add chicken mixture and any juices from the bowl. Simmer 2 minutes, until the sauce has thickened and warmed through. Remove from heat; stir in lemon juice.

TIP: Dinner for a crowd—this recipe will serve at least 8.

FALL

Sweet Potato and Spinach Gratin

This is a great make-ahead recipe for holiday entertaining. The gratin can be made through step 3. At that point, cover the pan with plastic wrap and refrigerate. Let casserole sit at room temperature for 30 minutes before continuing with the recipe.

Serves 10

5 tablespoons unsalted butter, divided, plus extra for greasing the pan

1 small onion, chopped

1 pound frozen spinach, thawed and squeezed dry

4 tablespoons all-purpose flour

3 cups whole milk

2 teaspoons fresh thyme leaves, chopped

Pinch of ground nutmeg

Salt and black pepper

2 medium sweet potatoes (about 1½ pounds), peeled and cut into very thin slices

2 cups Jarlsberg or Swiss cheese, shredded, and divided