With more and more people having less time and desire to spend in their kitchens; fast dinners are nowadays growing in popularity. Fast dinners can not only allow you to do all your other needful and still manage time to cook dishes that are both nutritious and tasty; they also serve as excellent ways to make your dinnertime more interesting. Here are a few recipes for fast dinners that you can try out any time you fancy.

Walnut Sage Gratin

Walnut Sage Gratin

You will need:

  • 2 cups of heavy cream
  • 1 cup of grated Gruyere cheese
  • Freshly grounded black pepper and kosher salt
  • 3/4 cup of walnuts, all toasted and evenly chopped
  • 2 tablespoons of fresh sage leaves, roughly chopped
  • 3 1/2 pounds of Yukon gold potatoes, all peeled and sliced into 1/8-inch thick pieces

How to prepare:

Preheat oven to 350° F and put the rack at the oven’s center. Add walnuts and cream in a saucepan on low heat and then bring them to simmer over lowest heat as the potato layers get built. In a lightly greased 9/13-inch baking dish, pour the potato slices and season them generously with some sage and salt and pepper. Also add some Gruyere cheese and a bit of the walnut cream mixture. Now layer them with potatoes for a last time and then cover them with the rest of the cheese and warmed walnut cream and put some cheese as topping. Add some salt and pepper for taste. Next, bake the whole thing by covering with a foil for about 30 minutes and then reduce oven temperature to 325° F and remove foil. Keep on baking for about 20 minutes more until it starts to take on a golden hue. Remove from oven and keep it at rest for 15-20 minutes before serving.

Sage Potatoes Au Gratin

Sage Potatoes Au Gratin

You will need:

  • Cayenne pepper
  • Ten fresh sage leaves
  • 2 cups of heavy cream
  • 1 pound of russet potatoes
  • 3 tablespoons of divided butter
  • 1/2 cup of grated Manchego cheese
  • 1/2 teaspoon of kosher salt and more for seasoning

How to prepare:

Preheat oven to 400° F. Next, butter an 8 inch by 8 inch casserole dish by using a tablespoon of butter. Put the heavy cream, sage leaves and salt in a pot and cook it gently until it simmers; steep the mix for 10 minutes. Peel and slice potatoes around 1/8-inch thick and layer them at the bottom of prepared dish. After the first potato layer is complete, use salt, cheese and cayenne pepper for seasoning. Repeat the process for two more times, finally ending with a simple layer of potatoes. Next, strain heavy cream and remove the sage. Pour heavy cream over casserole by gently pressing down the potatoes. Pour 2 tablespoons of butter over the whole thing evenly. Cover it with aluminum foil and bake it for about 40 minutes at 350° F. Then uncover it and bake for an additional 20 minutes. Take it out of oven and serve hot.