Auditor Colleen Nolan-Tran is back to talk about her trip to the National Standardbred Show with her horse Cricket. We start our Monday Holiday Recipe Series with Dr. Kyle and his Hasselback Au Gratin Potatoes and Lisa leads the way with some Equestrian First World Problems. Listen in….
HORSES IN THE MORNING Episode 3045 – Show Notes and Links:
- The HORSES IN THE MORNING Crew: Glenn the Geek: co-host, executive in charge of comic relief, Jamie Jennings: co-host, director of wacky equestrian adventures, Coach Jenn: producer, Chaos Control Officer.
- Title Sponsor: World Equestrian Center
- Featured Image: HORSES IN THE MORNING
- Guest: Colleen Nolan-Tran
- Guest: Dr. Kyle with the Holiday Recipe of the Week
- Link: World Equestrian Center Magazine
- There's an App for that! Download the new FREE Horse Radio Network App for iPhone and Android
- Follow Horse Radio Network on Twitter
- Additional support for this podcast provided by: Purina Animal Nutrition and Listeners Like You!
01:30 – Radiothon Announcement
05:00 – Daily Whinnies
20:00 – Dr. Kyle Recipe
31:40 – Colleen Nolan-Tran
49:18 – EFWP
Dr. Kyle with Hasselback Au Gratin Potatoes
- 1.5 or 2 qt. Baking dish (rectangular, square or oval. We prefer oval)
- Large bowl
- Foil lined baking sheet
- 4-5 large russet potatoes.
- 6-8 oz Swiss gruyere grated
- 3-4 oz parmesan-reggiano grated (mix with Swiss gruyere)
- 3-4 garlic cloves microplaned
- 2 Tbsp dry thyme
- 2 Tbsp nutmeg
- 16-20oz heavy creme
1. Grease baking dish with butter and set aside.
2. Preheat oven to 450 degrees (F).
3. Peel and slice potatoes.
4. In a large bowl add garlic, thyme, nutmeg and heavy creme; whisk until combined. Then add
2/3 of cheese to bowl (reserving the rest cheese for final stage of baking).
5. Working in batches, mix the sliced potatoes with creme and cheese.
6. Stack potato slices (w/ bits of cheese) in a hasselback/accordion fashion around the dish so
that the slices are standing on end. Any left over cheese that didn’t get stacked between the
potato slices can be spread on top and/or tucked in between the rows of potatoes.
7. Poor the creme mixture over the potatoes filling the dish to at least 3/4 up the side. Cover
tightly with foil, put on center of baking sheet and place on center rack of oven, cook covered for
8. Remove foil and cook uncovered for another 30 minutes.
9. Remove from oven, cover top of potatoes with remaining cheese and cook (still uncovered)
15-20 minutes (or desired tenderness). Let rest for 10 minutes.
-Baking sheet helps to catch any creme/cheese that may happen to “escape”.
-Keep extra creme on hand if using a larger baking dish. Larger baking dishes will require more
creme to ensure the potatoes are sufficient