BBQ Meatloaf, Scalloped Potatoes and Garlic Green Beans

Ingredients

• 3 lb russet potatoes (Peeled and sliced 1/8-inch thick)
• 4 tbsp unsalted butter
• 1 medium yellow onion (Finely minced)
• 3 clove garlic cloves (Minced)
• 0.25 cup all-purpose flour
• 3 cup whole milk (Warmed slightly)
• 1 cup heavy cream
• 1.5 cup gruyere cheese (Shredded, divided)
• 1 cup sharp cheddar cheese (Shredded, divided)
• 1.5 tsp salt
• 0.5 tsp black pepper (Freshly ground)
• 0.25 tsp nutmeg (Freshly grated)
• 2 tbsp fresh parsley (Chopped, for garnish)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Generously butter a 9x13 inch (or 3-quart) baking dish.

2. 2

   Peel the potatoes and slice them into 1/8-inch thick rounds. A mandoline slicer is highly recommended for uniform slices. Place the sliced potatoes in a large bowl. Do not rinse them, as the surface starch helps thicken the sauce.

3. 3

   In a large saucepan over medium heat, melt the butter. Add the minced onion and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for 1 more minute until fragrant.

4. 4

   Sprinkle the flour over the onions and garlic, stirring constantly for 1 minute to cook out the raw flour taste and form a roux.

5. 5

   Gradually whisk in the warm milk and heavy cream. Continue whisking until the mixture is smooth. Bring to a gentle simmer, stirring often, and cook for 4-5 minutes until the sauce has thickened enough to coat the back of a spoon.

6. 6

   Remove the saucepan from the heat. Stir in 1 cup of the Gruyère cheese, 1/2 cup of the cheddar cheese, salt, pepper, and nutmeg. Continue stirring until the cheese is completely melted and the sauce is smooth.

7. 7

   Arrange one-third of the potato slices in an even, slightly overlapping layer in the prepared baking dish. Pour one-third of the cheese sauce over the potatoes. Repeat with two more layers of potatoes and sauce, ending with the sauce on top.

Ingredients

• 1.5 lb fresh green beans (ends trimmed)
• 8 cup water (for boiling)
• 1 tbsp salt (for blanching water)
• 2 cup ice cubes (for ice bath)
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 4 pcs garlic cloves (finely minced)
• 0.5 tsp black pepper (freshly ground)
• 1 tbsp lemon juice (freshly squeezed)
• 0.25 cup sliced almonds (toasted, for garnish)

Instructions

1. 1

   Prepare for Blanching: Bring a large pot of water to a rolling boil and add 1 tablespoon of salt. While the water heats, prepare an ice bath by filling a large bowl with cold water and ice cubes. Set it aside.

2. 2

   Blanch and Shock the Green Beans: Add the trimmed green beans to the boiling water. Cook for 2-4 minutes, until they turn bright green and are crisp-tender. Immediately use a slotted spoon to transfer the beans to the prepared ice bath. Let them cool completely for 2 minutes to stop the cooking process, then drain thoroughly in a colander.

3. 3

   Sauté the Aromatics: In a large skillet or pan, melt the butter with the olive oil over medium heat. Add the minced garlic and cook for 30-60 seconds until fragrant, stirring constantly. Be careful not to let the garlic brown or burn.

4. 4

   Combine and Finish: Increase the heat to medium-high. Add the drained green beans to the skillet. Toss well to coat in the garlic butter and sauté for 3-4 minutes, until the beans are heated through. Remove the skillet from the heat.

5. 5

   Season and Serve: Stir in the fresh lemon juice, the remaining 1/2 teaspoon of salt, and freshly ground black pepper. Toss to combine. Transfer to a serving dish, garnish with toasted sliced almonds, and serve immediately.