Amazing Potato Gratin (adapted from Fine Cooking)
2 1/2 pounds Yukon Gold potatoes, peeled and sliced into 1/8-inch rounds (a food processor is great for this task)
1 cup heavy cream
1 1/2 cups low-salt chicken broth
4 oz. pancetta, cut into small dice
4 oz. can artichoke hearts, drained and coarsely chopped
3 oz. Gruyere cheese
3 oz. Cheddar cheese
Salt and pepper
1/4 cup Parmigiano-Reggiano
1/2 cup Gruyere
1. Preheat the oven to 400 degrees. Butter a 3-quart gratin dish (I used a 9x13 Pyrex pan).
Combine the potatoes, cream, and broth in a Dutch oven. Add 1/2 tsp salt and a few grinds of black pepper. Simmer, partially covered, over medium to medium-low heat, stirring occasionally and gently with a rubber spatula, until barely tender, about 8-12 minutes.
2. Saute the pancetta in a non-stick skillet until nicely browned. Remove from the skillet and add the artichoke hearts. Saute until just starting to brown.
3. Using a slotted spoon, transfer half the potatoes to the gratin dish, spreading evenly. Layer on the pancetta, artichoke hearts, and cheeses (excluding "Topping" cheeses). Top with the remaining potatoes, spreading evenly. Pour over any remaining liquid.
4. Combine the "Topping" cheeses and scatter over the potatoes. Bake until bubbly and brown, and until the potatoes are completely tender, about 25-30 minutes. Let sit for 10-30 minutes before serving.
Pork Chops with Mustard Sauce (from Fine Cooking)
Eight 1/2-inch-thick boneless pork chops (about 3 oz. each)
Kosher salt and freshly ground black pepper
3 T all-purpose flour
1 T unsalted butter
1 T extra-virgin olive oil; more as needed
1/2 cup dry white wine
3/4 cup heavy cream
1/2 cup lower-salt chicken broth
1/4 cup stoneground or country-style mustard
1. Season the chops lightly with salt and pepper and dredge in the flour, shaking off the excess.
2. Put the butter and oil in a 12-inch skillet over medium heat. When hot, add 4 of the pork chops and cook, turning once, until golden on both sides and just cooked through, 4 to 6 minutes total. Transfer the pork to a serving platter and tent with foil. Repeat with the remaining chops, adding another tablespoon of oil to the pan if necessary.
3. Pour off any fat in the pan, add the wine, and scrape up the browned bits from the bottom of the pan with a wooden spoon. Increase the heat to medium high and boil until the wine is reduced to about 2 Tbs., 2 to 3 minutes. Stir in the cream, chicken broth, and mustard and boil until reduced to a saucy consistency, about 5 minutes. Season to taste with salt and pepper.
4. Serve pork with sauce on the side.