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Potato Gratin with Chard

A savory potato gratin with chard is a perfect side dish to serve with a special feast; it is best made in advance and reheated prior to serving. With the help of your convection oven, you can cook several side dishes at once making the feast easier to prepare.

Convection Bake Mode

A savory potato gratin with chard is a perfect side dish to serve with a special feast; it is best made in advance and reheated prior to serving.

Larissa Taboryski



1 shallot, sliced

3 cloves garlic, minced

1 bunch red chard, coarse stem removed, remaining stems and leaves finely chopped

2 sprigs of fresh thyme

¼ tsp freshly grated nutmeg

½ cup chicken stock

1 cup cream

6 large yellow potatoes, peeled

6 oz grated Gruyere cheese

Heat a 10 - 12” saute pan over moderate heat, add 2 tbsp butter and 1 tsp of olive oil to the pan and when sizzling, stir in the shallot, garlic, and chard. Cook over moderate heat to wilt the chard taking care not to burn the garlic and shallots.  Set aside to cool.

Meanwhile, combine the stock, cream, thyme, and nutmeg in a heavy medium-sized saucepan and bring to a gentle simmer. Cook for approximately 15 minutes to reduce the liquid to almost half and discard the thyme.

Butter an oven casserole dish and set aside. With a sharp knife or mandolin, slice the peeled potatoes into ¼” thick rounds.

Heat the oven in the Convection Bake Mode to 350F (176C)

Layer approximately ⅓ of the sliced potatoes into the prepared casserole dish slightly overlapping each slice. Sprinkle with salt and pepper, ½  of the sauteed chard, and ⅓ of the cheese. Repeat the layers and top with the remaining cheese.

Place the casserole on a rimmed baking sheet, carefully pour the heated stock and cream over the potatoes and cover with foil. Bake for 35 minutes, gently remove the foil and continue baking for another 10 - 12 minutes until the top is golden brown and the potatoes are fork-tender.

Allow to stand for 15 minutes before serving or, cool completely, cover, and refrigerate. Reheat covered in the Convection Bake mode at 350F for 20 - 25 minutes.

Serves 6

For the Vegetable Wild Rice Harvest Medley click here!


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Baked Ham with Tangerine Glaze and Roasted Carrots

Since ham is already cooked by smoking it is most often eaten cold, however heated through and brushed with a fruity glaze it makes a great centerpiece for celebration meals.  

In order to heat the ham through it usually needs a fair bit of time in a slow oven and to avoid drying out the meat it is covered until the final stage when the glaze is added. However, if you bake your unsliced ham in Convection you will not need to cover the ham and the heating through time will take approximately 1 ½ - 2 hours, depending on the weight of the ham. If you are heating a sliced ham then it must remain covered in foil to avoid drying out.

PDF Recipe



1 - smoked ham, bone-in, skin on 7 - 9 lbs

1 - bunch fresh sage leaves

¾ - cup olive oil

1 - cup unsalted butter, cut into chunks

2 - cups tangerine juice

2 - tangerines, sliced thin, seeds removed

2  - cups, packed light brown sugar

1 - cup water

½ - teaspoon whole cloves

2 - cinnamon sticks

1 ½ - lbs baby carrots

Preheat the oven in the Convection Mode 300 degrees.

Place the ham on a rack in a large roasting pan. 

Score the ham with cuts in a diamond pattern about 2 inches apart and ½ deep. 

Season generously with salt and pepper. Chop 8 of the sage leaves and mix with the olive oil to make a paste, rub all of the ham getting into the slits.

Bake for 2 hours.


Combine the  butter, tangerine juice, tangerines, brown sugar, water and spices in a heavy medium saucepan and heat over medium heat.  

Bring to a gentle boil and simmer until the liquid is reduced to a syrupy glaze, 30 - 40 minutes.

Brush the glaze over the ham when it has completed its initial heating phase. Add the baby carrots and another 8 chopped sage leaves and continue baking for another 40 - 50 minutes until the carrots are tender and the internal temperature of the ham is 150 degrees.

Serves 12

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