National Standardbred Show and Holiday Recipe for Oct 24, 2022 by World Equestrian Center

Auditor Colleen Nolan-Tran is back to talk about her trip to the National Standardbred Show with her horse Cricket.  We start our Monday Holiday Recipe Series with Dr. Kyle and his Hasselback Au Gratin Potatoes and Lisa leads the way with some Equestrian First World Problems.  Listen in....HORSES IN THE MORNING Episode 3045 – Show Notes and Links:The HORSES IN THE MORNING Crew: Glenn the Geek:  co-host, executive in charge of comic relief, Jamie Jennings:   co-host, director of wacky equestrian adventures, Coach Jenn:  producer, Chaos Control Officer.Title Sponsor:  World Equestrian CenterFeatured Image: HORSES IN THE MORNINGGuest: Colleen Nolan-TranGuest: Dr. Kyle with the Holiday Recipe of the WeekLink: World Equestrian Center MagazineThere's an App for that!  Download the new FREE Horse Radio Network App for iPhone and AndroidFollow Horse Radio Network on TwitterAdditional support for this podcast provided by: Purina Animal Nutrition and Listeners Like You!Time Stamps:01:30 - Radiothon Announcement05:00 - Daily Whinnies20:00 - Dr. Kyle Recipe31:40 - Colleen Nolan-Tran49:18 - EFWP Dr. Kyle with Hasselback Au Gratin PotatoesEquipment:1.5 or 2 qt. Baking dish (rectangular, square or oval. We prefer oval)MicroplanerLarge bowlFoil lined baking sheetIngredients4-5 large russet potatoes.6-8 oz Swiss gruyere grated3-4 oz parmesan-reggiano grated (mix with Swiss gruyere)3-4 garlic cloves microplaned2 Tbsp dry thyme2 Tbsp nutmeg16-20oz heavy creme Directions1. Grease baking dish with butter and set aside.2. Preheat oven to 450 degrees (F).3. Peel and slice potatoes.4. In a large bowl add garlic, thyme, nutmeg and heavy creme; whisk until combined. Then add2/3 of cheese to bowl (reserving the rest cheese for final stage of baking).5. Working in batches, mix the sliced potatoes with creme and cheese.6. Stack potato slices (w/ bits of cheese) in a hasselback/accordion fashion around the dish sothat the slices are standing on end. Any left over cheese that didn’t get stacked between thepotato slices can be spread on top and/or tucked in between the rows of potatoes.7. Poor the creme mixture over the potatoes filling the dish to at least 3/4 up the side. Covertightly with foil, put on center of baking sheet and place on center rack of oven, cook covered for30 minutes.8. Remove foil and cook uncovered for another 30 minutes.9. Remove from oven, cover top of potatoes with remaining cheese and cook (still uncovered)15-20 minutes (or desired tenderness). Let rest for 10 minutes. Note:-Baking sheet helps to catch any creme/cheese that may happen to “escape”.-Keep extra creme on hand if using a larger baking dish. Larger baking dishes will require morecreme to ensure the potatoes are sufficientSupport the show