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LilKitKat's thread

It’s been a while since a literary reference…

“I shall now select my Empress! Let the first woman who dares rise to her feet claim her mate and her throne!”

After meeting you, I have a pretty good mental image of what that ballet dancer looked like who stood…

Any holiday specialties in the kitchen?
 
Happy Thanksgiving LilKitKat! Hope you have a fantastic weekend with friends and family! Perfect time to watch “Planes, Trains and Automobiles”
 
Last edited:
Knox_Overstreet_Poet_89 said:
It’s been a while since a literary reference…

“I shall now select my Empress! Let the first woman who dares rise to her feet claim her mate and her throne!”

After meeting you, I have a pretty good mental image of what that ballet dancer looked like who stood…

Any holiday specialties in the kitchen?
Click to expand...
Vonnegut...

Holiday specialties...ehhh, I tend to cook more Italian, or Japanese (shocking I know). I havent really made pumpkin pie, apple pie, stuffing or evena turkey by myself...I just help my folks with those.
I am not a big-time baker. I can follow the directions of course. I enjoy making biscotti (its super easy actually)...or for that matter, make my own pasta from scratch and make ravioli, lasagna, whatever! I love to cook...but baking is a different beast for sure.
But yeah...Thanksgiving the onyl thing I do myself is these scalloped potatos that are delicious
 
LilKitKat said:
Vonnegut...

Holiday specialties...ehhh, I tend to cook more Italian, or Japanese (shocking I know). I havent really made pumpkin pie, apple pie, stuffing or evena turkey by myself...I just help my folks with those.
I am not a big-time baker. I can follow the directions of course. I enjoy making biscotti (its super easy actually)...or for that matter, make my own pasta from scratch and make ravioli, lasagna, whatever! I love to cook...but baking is a different beast for sure.
But yeah...Thanksgiving the onyl thing I do myself is these scalloped potatos that are delicious
Click to expand...
Do you have a scalloped potato recipe?
 
LilKitKat said:
Vonnegut...

Holiday specialties...ehhh, I tend to cook more Italian, or Japanese (shocking I know). I havent really made pumpkin pie, apple pie, stuffing or evena turkey by myself...I just help my folks with those.
I am not a big-time baker. I can follow the directions of course. I enjoy making biscotti (its super easy actually)...or for that matter, make my own pasta from scratch and make ravioli, lasagna, whatever! I love to cook...but baking is a different beast for sure.
But yeah...Thanksgiving the onyl thing I do myself is these scalloped potatos that are delicious
Click to expand...
But what would be your Breakfast of Champions?
 
LilKitKat said:
Vonnegut...

Holiday specialties...ehhh, I tend to cook more Italian, or Japanese (shocking I know). I havent really made pumpkin pie, apple pie, stuffing or evena turkey by myself...I just help my folks with those.
I am not a big-time baker. I can follow the directions of course. I enjoy making biscotti (its super easy actually)...or for that matter, make my own pasta from scratch and make ravioli, lasagna, whatever! I love to cook...but baking is a different beast for sure.
But yeah...Thanksgiving the onyl thing I do myself is these scalloped potatos that are delicious
Click to expand...
Would love to have your scalloped potatoes, that must be to die for.
 
Scalloped potatoes with caramelized onions and gruyere..

take about 20 min to prep, about 75 min in the oven, so an hour and a half-ish from soup to nuts!

And prob about 8 servings

Ingredients​

  • 2 tbl extra virgin olive oil, divided
  • 4 cups of thinly sliced onions, sliced crosswise
  • 6 medium Yukon gold potatoes (about 1 1/2 pounds), peeled and sliced 1/8 inch thick
  • 3/4 cup grated Gruyere cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1 tsp kosher salt
  • 1/2 teaspoon white pepper (or black pepper if that is what you have)
  • 1 tsp butter, for greasing the baking dish
  • 1/3 cup stock (chicken, beef, or vegetable)
  • 1 tsp finely minced fresh rosemary

    Preheat the oven to 400°F.

    Heat 1 tablespoon of olive oil on medium high heat in a thick-bottomed sauté pan. Add the sliced onions, stir to coat with the olive oil, and cook until golden brown, about 15 -20 minutes.

    Put the sliced potatoes in a large bowl and gently toss with 1 tbl of evoo, 1/2 cup grated gruyere cheese, 1/2 cup of grated Parmesan, salt, and white pepper.

    Layer the onions and potatoes in the "casserole", add the stock, and sprinkle with remaining cheese:
    Butter a large gratin dish (2 to 3-quart capacity) or 9 x 13-inch casserole lightly and line with the caramelized onions in an even layer at the bottom of the dish.
    Arrange the sliced, cheese-coated potatoes in a pattern over the onions.

    Pour stock over the potatoes. Sprinkle with remaining cheese.

    Cover with aluminum foil and bake for 50 minutes (or until fork tender).

    Remove aluminum foil. Broil for 5 minutes, uncovered, until lightly browned.

    Sprinkle with minced rosemary to serve.
 
LilKitKat said:
Scalloped potatoes with caramelized onions and gruyere..

take about 20 min to prep, about 75 min in the oven, so an hour and a half-ish from soup to nuts!

And prob about 8 servings

Ingredients​

  • 2 tbl extra virgin olive oil, divided
  • 4 cups of thinly sliced onions, sliced crosswise
  • 6 medium Yukon gold potatoes (about 1 1/2 pounds), peeled and sliced 1/8 inch thick
  • 3/4 cup grated Gruyere cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1 tsp kosher salt
  • 1/2 teaspoon white pepper (or black pepper if that is what you have)
  • 1 tsp butter, for greasing the baking dish
  • 1/3 cup stock (chicken, beef, or vegetable)
  • 1 tsp finely minced fresh rosemary

    Preheat the oven to 400°F.

    Heat 1 tablespoon of olive oil on medium high heat in a thick-bottomed sauté pan. Add the sliced onions, stir to coat with the olive oil, and cook until golden brown, about 15 -20 minutes.

    Put the sliced potatoes in a large bowl and gently toss with 1 tbl of evoo, 1/2 cup grated gruyere cheese, 1/2 cup of grated Parmesan, salt, and white pepper.

    Layer the onions and potatoes in the "casserole", add the stock, and sprinkle with remaining cheese:
    Butter a large gratin dish (2 to 3-quart capacity) or 9 x 13-inch casserole lightly and line with the caramelized onions in an even layer at the bottom of the dish.
    Arrange the sliced, cheese-coated potatoes in a pattern over the onions.

    Pour stock over the potatoes. Sprinkle with remaining cheese.

    Cover with aluminum foil and bake for 50 minutes (or until fork tender).

    Remove aluminum foil. Broil for 5 minutes, uncovered, until lightly browned.

    Sprinkle with minced rosemary to serve.
Click to expand...
I might keep the recipe but just because I want to cook it with you someday! ☺️ You know print it and laminate it. Keep it in a safe place. And hell yeah I'd cook with you.
 
LilKitKat said:
Scalloped potatoes with caramelized onions and gruyere..

take about 20 min to prep, about 75 min in the oven, so an hour and a half-ish from soup to nuts!

And prob about 8 servings

Ingredients​

  • 2 tbl extra virgin olive oil, divided
  • 4 cups of thinly sliced onions, sliced crosswise
  • 6 medium Yukon gold potatoes (about 1 1/2 pounds), peeled and sliced 1/8 inch thick
  • 3/4 cup grated Gruyere cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1 tsp kosher salt
  • 1/2 teaspoon white pepper (or black pepper if that is what you have)
  • 1 tsp butter, for greasing the baking dish
  • 1/3 cup stock (chicken, beef, or vegetable)
  • 1 tsp finely minced fresh rosemary

    Preheat the oven to 400°F.

    Heat 1 tablespoon of olive oil on medium high heat in a thick-bottomed sauté pan. Add the sliced onions, stir to coat with the olive oil, and cook until golden brown, about 15 -20 minutes.

    Put the sliced potatoes in a large bowl and gently toss with 1 tbl of evoo, 1/2 cup grated gruyere cheese, 1/2 cup of grated Parmesan, salt, and white pepper.

    Layer the onions and potatoes in the "casserole", add the stock, and sprinkle with remaining cheese:
    Butter a large gratin dish (2 to 3-quart capacity) or 9 x 13-inch casserole lightly and line with the caramelized onions in an even layer at the bottom of the dish.
    Arrange the sliced, cheese-coated potatoes in a pattern over the onions.

    Pour stock over the potatoes. Sprinkle with remaining cheese.

    Cover with aluminum foil and bake for 50 minutes (or until fork tender).

    Remove aluminum foil. Broil for 5 minutes, uncovered, until lightly browned.

    Sprinkle with minced rosemary to serve.
Click to expand...
Thank you for posting the recipe! I love a good scalloped potato.

Ah Literotica, come for the boobs, stay for the potato recipes!
 
LilKitKat said:
Scalloped potatoes with caramelized onions and gruyere..

take about 20 min to prep, about 75 min in the oven, so an hour and a half-ish from soup to nuts!

And prob about 8 servings

Ingredients​

  • 2 tbl extra virgin olive oil, divided
  • 4 cups of thinly sliced onions, sliced crosswise
  • 6 medium Yukon gold potatoes (about 1 1/2 pounds), peeled and sliced 1/8 inch thick
  • 3/4 cup grated Gruyere cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1 tsp kosher salt
  • 1/2 teaspoon white pepper (or black pepper if that is what you have)
  • 1 tsp butter, for greasing the baking dish
  • 1/3 cup stock (chicken, beef, or vegetable)
  • 1 tsp finely minced fresh rosemary

    Preheat the oven to 400°F.

    Heat 1 tablespoon of olive oil on medium high heat in a thick-bottomed sauté pan. Add the sliced onions, stir to coat with the olive oil, and cook until golden brown, about 15 -20 minutes.

    Put the sliced potatoes in a large bowl and gently toss with 1 tbl of evoo, 1/2 cup grated gruyere cheese, 1/2 cup of grated Parmesan, salt, and white pepper.

    Layer the onions and potatoes in the "casserole", add the stock, and sprinkle with remaining cheese:
    Butter a large gratin dish (2 to 3-quart capacity) or 9 x 13-inch casserole lightly and line with the caramelized onions in an even layer at the bottom of the dish.
    Arrange the sliced, cheese-coated potatoes in a pattern over the onions.

    Pour stock over the potatoes. Sprinkle with remaining cheese.

    Cover with aluminum foil and bake for 50 minutes (or until fork tender).

    Remove aluminum foil. Broil for 5 minutes, uncovered, until lightly browned.

    Sprinkle with minced rosemary to serve.
Click to expand...
Drool jets activated! 🤤🤤🤤
 
LilKitKat said:
Scalloped potatoes with caramelized onions and gruyere..

take about 20 min to prep, about 75 min in the oven, so an hour and a half-ish from soup to nuts!

And prob about 8 servings

Ingredients​

  • 2 tbl extra virgin olive oil, divided
  • 4 cups of thinly sliced onions, sliced crosswise
  • 6 medium Yukon gold potatoes (about 1 1/2 pounds), peeled and sliced 1/8 inch thick
  • 3/4 cup grated Gruyere cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1 tsp kosher salt
  • 1/2 teaspoon white pepper (or black pepper if that is what you have)
  • 1 tsp butter, for greasing the baking dish
  • 1/3 cup stock (chicken, beef, or vegetable)
  • 1 tsp finely minced fresh rosemary

    Preheat the oven to 400°F.

    Heat 1 tablespoon of olive oil on medium high heat in a thick-bottomed sauté pan. Add the sliced onions, stir to coat with the olive oil, and cook until golden brown, about 15 -20 minutes.

    Put the sliced potatoes in a large bowl and gently toss with 1 tbl of evoo, 1/2 cup grated gruyere cheese, 1/2 cup of grated Parmesan, salt, and white pepper.

    Layer the onions and potatoes in the "casserole", add the stock, and sprinkle with remaining cheese:
    Butter a large gratin dish (2 to 3-quart capacity) or 9 x 13-inch casserole lightly and line with the caramelized onions in an even layer at the bottom of the dish.
    Arrange the sliced, cheese-coated potatoes in a pattern over the onions.

    Pour stock over the potatoes. Sprinkle with remaining cheese.

    Cover with aluminum foil and bake for 50 minutes (or until fork tender).

    Remove aluminum foil. Broil for 5 minutes, uncovered, until lightly browned.

    Sprinkle with minced rosemary to serve.
Click to expand...
I wouldn’t mind sharing my meat and potatoes with you.
 
LilKitKat said:
Scalloped potatoes with caramelized onions and gruyere..

take about 20 min to prep, about 75 min in the oven, so an hour and a half-ish from soup to nuts!

And prob about 8 servings

Ingredients​

  • 2 tbl extra virgin olive oil, divided
  • 4 cups of thinly sliced onions, sliced crosswise
  • 6 medium Yukon gold potatoes (about 1 1/2 pounds), peeled and sliced 1/8 inch thick
  • 3/4 cup grated Gruyere cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1 tsp kosher salt
  • 1/2 teaspoon white pepper (or black pepper if that is what you have)
  • 1 tsp butter, for greasing the baking dish
  • 1/3 cup stock (chicken, beef, or vegetable)
  • 1 tsp finely minced fresh rosemary

    Preheat the oven to 400°F.

    Heat 1 tablespoon of olive oil on medium high heat in a thick-bottomed sauté pan. Add the sliced onions, stir to coat with the olive oil, and cook until golden brown, about 15 -20 minutes.

    Put the sliced potatoes in a large bowl and gently toss with 1 tbl of evoo, 1/2 cup grated gruyere cheese, 1/2 cup of grated Parmesan, salt, and white pepper.

    Layer the onions and potatoes in the "casserole", add the stock, and sprinkle with remaining cheese:
    Butter a large gratin dish (2 to 3-quart capacity) or 9 x 13-inch casserole lightly and line with the caramelized onions in an even layer at the bottom of the dish.
    Arrange the sliced, cheese-coated potatoes in a pattern over the onions.

    Pour stock over the potatoes. Sprinkle with remaining cheese.

    Cover with aluminum foil and bake for 50 minutes (or until fork tender).

    Remove aluminum foil. Broil for 5 minutes, uncovered, until lightly browned.

    Sprinkle with minced rosemary to serve.
Click to expand...
I’d smash a bowl of that right now. The recipe isn’t bad either 🥳
 
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