I hope you enjoy today’s travel vlog! We spent 10 days visiting Andrew’s family back in New Hampshire and took a little trip to the white mountains while there. We hiked the flume gorge (highly recommended!), took a gondola up to the highest bar in New Hampshire (which is funny because its still lower than the elevation at our house in Nevada), and took the famous Cog Railroad up to the summit of Mt. Washington.
To make steak the way Andrew does, check out our tutorial here:
cut 1 pound of brussels sprouts lengthwise through the stem. Toss in a bowl with a generous amount of olive oil, kosher salt and black pepper.
Roast in the oven at 375 F for 45 minutes, turning each brussel sprout over halfway through the cooking process (or until browned).
Butter, for greasing
1 1/2 pounds all-purpose potatoes
salt and fresh ground black pepper
freshly grated nutmeg
1/2 Cup heavy cream
1/4 Cup milk
2 Tbsp grated parmesan or gruiyere cheese
Preheat oven to 375 F
Grease an ovenproof casserole dish with butter. Peel and wash potatoes and cut into thin slices (a mandolin makes this super quick and easy)
Layer the potatoes in the dish, overlapping the slices, and season with salt and pepper. Combine the milk and heavy cream and pour evenly over the potatoes.
Sprinkle the top of the casserole with cheese and a small grating of nutmeg
Bake in the preheated oven for about 34 minutes until golden on top.