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Holiday Menu Ideas with Dean & DeLuca
For the cocktail
  • 3 13 oz bottles Ginger Fruit Shrub if you plan to use the whole liter of vodka
  • 1 liter vodka
  • 1 liter triple sec
  • ice
For the crostini
  • 1 baguette makes 20 to 24 crostini
  • 1 jar Yuzu Marmalade
  • Smoked salmon
  • Fresh ricotta cheese
For the scalloped potatoes
  • 2 pounds yukon gold potatoes or other waxy skinned, sliced in 1/8 inch slices
  • 1 cup milk
  • 1/2 cup lowfat cottage cheese
  • 1/2 cup Fire Roasted Poblano Peppers
  • 2 tablespoons unsalted butter
  • 3 tablespoons tapioca starch
  • 1 cup grated gouda cheese
For the cocktail
  1. Mix ingredients in a 1:1:1 ratio.
  2. Stir and pour over ice in a rocks glass.
For the appetizer
  1. Preheat broiler.
  2. Arrange baguette slices in a single layer on baking sheet.
  3. Broil until golden brown, about two minutes, rotating sheet if necessary.
  4. Let cool.
  5. Spread a thin layer of Yuzu Marmalade on top of crostini.
  6. Top with a piece of smoked salmon and a dollop of ricotta.
For the scalloped potatoes
  1. Preheat oven to 350˚ F
  2. Lightly oil a casserole dish.
  3. Combine milk, cottage cheese and peppers in a blender until creamy and foamy.
  4. In a skillet over medium flame, melt butter.
  5. Add tapioca starch and stir until roux darkens.
  6. Add milk mixture and simmer until it thickens. Remove from heat.
  7. Layer 1/2 the potato slices on the bottom of your greased casserole dish.
  8. Pour about 1/2 the milk mixture on top.
  9. Sprinkle half the grated cheese on top of that.
  10. Layer remaining potatoes.
  11. Pour the rest of the milk mixture over the potatoes.
  12. Top with the rest of the cheese.
  13. Cover with foil and bake 30 minutes.
  14. Remove foil and bake another 20 - 30 minutes, until sauce is bubbling up and potatoes are fork tender.
Recipe Notes

*No need to peel the potatoes but slice as uniformly as possible.
*Potatoes can be made a day or two in advance and heated through just before serving.