There’s nothing cozier and more comforting than a bubbling casserole of cheesy potatoes in the winter. This rustic side is often prepared in a large gratin dish, which can be plunked in the center of a table for indulgent family-style serving. However, when the holidays beckon and your menu demands a little fancifying, dress up this moreish dish by portioning and baking it in elegant individual ramekins.

Use small (not baby) potatoes for layering into the ramekins. It’s important to slice the potatoes as thinly as possible. A mandoline works best for this task, but you can also carefully cut the potatoes with a knife. Use organic potatoes when possible, and keep the skins on for extra nutrients and texture -- just be sure to give the potatoes a good scrubbing and dry thoroughly before slicing. This recipe can also be prepared in a 2-quart baking dish or gratin.

Potato Gruyere Gratins

Active Time: 20 minutes

Total Time: 1 hour and 20 minutes

Yield: Makes 8 servings

Unsalted butter

1 3/4 cups full-fat sour cream

1/4 cup heavy cream

2 garlic cloves, grated

1/4 teaspoon ground nutmeg

Kosher salt

Freshly ground black pepper

2 pounds small to medium Yukon gold potatoes, washed, very thinly sliced, about 1/8 inch thick

8 ounces Gruyere cheese, grated

Heat the oven to 350 degrees. Butter 8 (6-ounce or 3/4 cup) ramekins.

Whisk the sour cream, heavy cream, garlic, nutmeg, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper together in a bowl.

Arrange two layers of potatoes, slightly overlapping, in the ramekins. Spread a layer of the cream mixture over the potatoes and then top with a sprinkling of cheese. Repeat the layering process until the ramekins are full, gently pressing down on each layer. Finish with a layer of sour cream and the grated cheese, then lightly season with salt and black pepper.

Arrange the ramekins on a baking tray and transfer to the oven. Bake until the potatoes are tender when pierced with a knife, and the tops are brown and bubbling, 50 to 60 minutes. (If the tops brown before the potatoes are fully cooked, lightly cover with foil to prevent burning.)

Remove from the oven and let stand for 5 minutes. Serve warm.

581-7500

CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood

Panforte is a classic Italian sweet from Siena, Tuscany. It’s part cake, part confection and entirely irresistible. Its name translates to “strong bread,” which is a nod to both its dense texture and bold flavors.

Though panforte’s roots reach back to medieval Italy, it has endured as a sweet seasonal indulgence, evolving from a spiced honey bread once made for monks into a rich and fragrant confection enjoyed during the holiday festivities.

Panforte traditionally combines toasted nuts, such as almonds and hazelnuts, dried and candied fruit, and warm spices. A touch of chocolate is added to a version called panforte nero. All the ingredients are bound together with honey syrup that sets into a chewy, fragrant cake.

Each slice offers a balance of restrained sweetness, peppery spice and earthy depth. It pairs beautifully with coffee, dessert wine and a slice of cheese. Best of all, panforte keeps exceptionally well, which makes it an ideal make-ahead treat for gifting, entertaining or simply savoring throughout the season.

Panforte Nero

Active time: 20 minutes

Total time: 50 minutes, plus cooling time

Yield: Makes 1 (8- to 9-inch cake)

1 cup hazelnuts, toasted, skins removed, chopped

1 cup almonds, toasted, chopped

1 cup chopped dried Mission figs

1/2 cup finely chopped candied oranges

1/2 cup golden raisins

3/4 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon ground ginger

1/2 teaspoon freshly ground black pepper

1/2 teaspoon kosher salt

1/4 teaspoon ground coriander

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

3/4 cup honey

3/4 cup granulated sugar

3 ounces finely chopped dark (72%) chocolate

Confectioners' sugar for garnish

Heat the oven to 320 degrees. Butter an 8- to 9-inch springform pan and line with parchment paper.

Combine the hazelnuts, almonds, figs, candied oranges and raisins in a large bowl.

In a separate bowl, add the flour, cocoa powder, cinnamon, allspice, ginger, black pepper, salt, coriander, cloves and nutmeg. Whisk to blend. Pour over the nut and fruit mixture and stir to combine.

Combine the honey and sugar in a small saucepan over medium heat. Bring to a boil and simmer for 3 minutes, stirring occasionally with a wooden spoon. Turn off the heat, add the chopped chocolate and stir until smooth.

Working quickly, pour the sugar mixture over the fruit and nuts. Stir to combine (the mixture will immediately stiffen; keep stirring to thoroughly combine). Spread in the prepared cake pan (it will be sticky) and smooth the top.

Bake in the oven for 30 minutes. Transfer to a rack to cool for 30 minutes, then remove from pan. Cool the cake completely (it will continue to firm up). Once cool, dust the confectioners' sugar over the cake.

581-7500

CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood

When the air turns crisp and the days grow short, few things bring comfort like a steaming bowl of stew. Earthy, aromatic and deeply nourishing, this lentil and kale stew offers a welcome pause between the indulgent spreads of the holiday season and provides a moment of respite and warmth in a bowl.

Protein- and fiber-rich red lentils form the base of the stew, cooking quickly and softening into a rich, wholesome broth, while kale adds texture and green vitality. A medley of golden spices -- ginger, turmeric, coriander and cumin -- infuse each spoonful with gentle heat and immune-boosting nutrients. The result is a stew that feels restorative and deeply satisfying, a perfect blend of nourishment and comfort.

Make a generous pot to savor through the week; it reheats beautifully and even improves as the flavors meld. It also freezes well, making it a reliable companion for cozy evenings when you crave something hearty and homemade. Just take care not to overcook the red lentils -- they’re delicate and best enjoyed with a bit of texture.

Red Lentil and Kale Stew

Active time: 30 minutes

Total time: 30 minutes

Yield: Serves 4 to 6

1 tablespoon olive oil

1 medium yellow onion, chopped

1 large carrot, finely diced

2 celery stalks, chopped

3 garlic cloves, minced

1 tablespoon finely grated peeled fresh ginger

2 teaspoons curry powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric

1/4 teaspoon cayenne

4 cups vegetable or chicken broth

2 cups red lentils, rinsed and picked over

1 (15- to 18-ounce) can or jar crushed tomatoes

1 tablespoon packed dark brown sugar

1 tablespoon fresh lime juice

Kosher salt

1/2 teaspoon freshly ground black pepper

2 cups (packed) torn curly green kale leaves

1/4 cup fresh cilantro leaves and tender stems, chopped, plus more for garnish

Heat the oil in a large pot over medium heat. Add the onion, carrot and celery and saute until the onion is soft and the carrot and celery are bright in color, about 3 minutes.

Add the garlic and ginger and saute until fragrant, about 15 seconds. Stir in the curry powder, cumin, coriander, turmeric and cayenne and stir to toast the spices, about 30 seconds more.

Add the broth, lentils and tomatoes. Bring to a simmer and cook, partially covered, over medium-low heat until the lentils are tender but not mushy, about 15 minutes. The soup will thicken while the lentils cook. Add more stock or water to thin, if desired.

Stir in the brown sugar, lime juice, 1 teaspoon salt and the black pepper. Taste for seasoning and add more salt to your taste.

Add the kale and cilantro and stir until the kale leaves wilt, about 5 minutes. Ladle into bowls and garnish with additional cilantro.

581-7500

CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood