In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

POTATO AND ONION GRATIN combines layers of potatoes, are flavored with a sweet onion saute and crowned with a garlic cheese topping that crisps up as it finishes baking

By Diane Rossen Worthington

http://www.JewishWorldReview.com | Layers of potatoes are flavored with a sweet onion saute and crowned with a garlic cheese topping that crisps up as it finishes baking. The onions are slowly cooked until they become a tasty tangle of sweet onion rings. This hearty potato casserole can be served in a variety of ways. Accompany this with along with sauteed green beans or zucchini.

The russets (often called an Idaho potato) or Yukon Gold's become slightly creamy as the potatoes bake in the broth. Vegetable broth and just a bit of butter moisten the potatoes. Layers of garlic, chopped parsley and Gruyere cheese add an extra layer of flavor. You'll find that you don't need tons of cream and butter to have an outstanding result with this recipe.


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I used to cook this recipe in a deep souffle dish, but through trial and error I discovered that a shallow baking dish actually cooked more evenly and allowed for much more topping. So here is a hint for all of you crust lovers: Look for a shallow baking dish for any gratins you may cook so that there is more area on top for a crusty topping.

There are a number of excellent slicing tools available, including the Oxo V-Blade Mandoline Slicer or the Microplane Hand-Held Adjustable Slicer, the slicer blade in your food processor or you can slice them by hand with a heavy kitchen knife. I like to have the potatoes sliced and the filling ready to assemble so it only takes a few minutes to put together.

Helpful Tips:

Look for potatoes that are firm, smooth-skinned and dark brown. Make sure there is no green discoloration on the potato.

Keep potatoes in a cool, dark place, and make sure you remove the plastic bag; otherwise they will go bad very quickly.

Choose other favorite melting cheeses like Fontina, Gouda or Comte.


Serves: 6 to 8

  • 2 tablespoons olive oil
  • 2 large onions, thinly sliced

  • 1/2 teaspoon sugar

  • 1 teaspoon balsamic vinegar

  • Salt

  • Freshly ground black pepper

  • 4 medium cloves garlic, minced

  • 3 tablespoons finely chopped parsley

  • 2 cups shredded Gruyere cheese

  • 4 pounds Russet baking or Yukon Gold potatoes, unpeeled and sliced into 1/4-inch slices

  • 2 cups vegetable broth

  • 2 tablespoons unsalted butter, at room temperature and cut into small pieces

1. To make the onions: In a large skillet, heat the olive oil on medium heat. Add the onions and the sugar and saute for about 15 to 20, minutes or until browned and caramelized. Add the balsamic vinegar and cook another 2 minutes, until the vinegar is evaporated and the onions are very brown. Season with salt and pepper. Reserve.

2. Preheat an oven to 375 F. Combine the garlic, parsley, cheese and some black pepper in a small mixing bowl. Oil a 9 x 13-inch baking dish.

3. Layer half the potatoes on the bottom of the pan. Spread the onion mixture over the potatoes evenly. Season with salt and pepper. Sprinkle half of the cheese mixture evenly on top. Layer the remaining potatoes over the onion mixture, season with salt and pepper. Pour thevegetable broth over the potatoes. Sprinkle with the remaining garlic-cheese mixture evenly over the top and dot with the butter.

4. Cover with buttered foil and bake for 30 minutes. Remove the foil and continue baking uncovered for 30 more minutes or until the top is brown and crusty and the potatoes are fork tender. Serve immediately.

Advance Preparation: This may be made 4 hours ahead and left at room temperature. Reheat in a 375F oven for 20 minutes or until bubbling.

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© 2012, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.