contest
Name This Dish!
150 FOOD NETWORK MAGAZINE ●NOVEMBER 2019
How to enter:
Read the recipe and
come up with a creative
name for it.
Go to foodnetwork.com/
namethisdish and enter
from October 10 to
October 31, 2019.
NO PURCHASE NECESSARY TO ENTER OR WIN.
Food Network Magazine November 2019
Name This Dish Contest. Sponsored by Hearst
Magazine Media, Inc. Beginning October 10,
2019, at 12:01 a.m. ET, through October 31,
2019, at 11:59 p.m. ET (the “Entry Period”),
go to foodnetwork.com/namethisdish on a
computer or wireless device and complete
and submit the entry form pursuant to the
on-screen instructions. All entries must include
your name, address, telephone number, e-mail
address and an original recipe name for the dish
that appears in the November 2019 issue of
Food Network Magazine. Important notice: You
may be charged for visiting the mobile website
in accordance with the terms of your service
agreement with your carrier. Must have reached
the age of majority and be a legal resident of the
50 United States, the District of Columbia or
Canada (excluding Quebec). Void in Puerto Rico
and where prohibited by law. Contest is subject
to complete official rules available at foodnetwork
.com/namethisdish.The winner
will receive
$500 and threerunners-up will
each receive
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rinted^inUSA.What do
you think?
- Preheat the oven to 400 ̊. Bake the potatoes directly
on the middle rack until easily pierced with a knife, 45 to
50 minutes. Remove from the oven and let cool 5 minutes.
- Meanwhile, melt 3 tablespoons butter in a large skillet
over medium heat. Add the onions, shallots, thyme,
½ teaspoon salt and a few grinds of pepper. Cook, stirring
often, until the onions and shallots are soft and golden,
about 15 minutes.
- Add the red wine to the skillet and cook until reduced,
about 1 minute. Increase the heat to high and add the
beef broth and Worcestershire sauce; cook until the
liquid is reduced and the onions are glazed, 6 to 7 minutes.
- Halve the potatoes lengthwise. Holding each potato
with a kitchen towel, scoop the flesh into a large bowl,
leaving a ¼-inch-thick shell. Add the remaining
4 tablespoons butter and the half-and-half to the bowl
and mash until smooth. Stir in half of the onion mixture,
1 cup gruyère and ¼ cup parmesan; thin with more
half-and-half if needed. Season with salt and pepper.
- Brush the potato skins with melted butter; season
the insides with salt and pepper. Set on a baking sheet.
Mound the potato filling into the potato skins and
top with the remaining onion mixture, ½ cup gruyère
and 2 tablespoons parmesan. Bake until the filling starts
browning and the skins are crisp, 18 to 20 minutes.
Top with chopped chives.
4 russet potatoes,
pierced with a fork
7 tablespoons unsalted
butter, plus melted
butter for brushing
2 onions, thinly sliced
4 shallots, thinly sliced
2 teaspoons chopped
fresh thyme
Kosher salt and freshly
ground pepper
¼ cup dry red wine
1 cup low-sodium
beef broth
1 tablespoon
Worcestershire sauce
½ cup half-and-half,
plus more if needed
1½ cups grated
gruyère cheese
¼ cup plus 2 tablespoons
grated parmesan cheese
Chopped fresh chives,
for topping
PHOTO:^ RALPHSMITH;^ FOODSTYLING:^ ADRIENNE^ANDERSON.^