Ingredients

• 3 ½ teaspoons kosher salt, divided
• 2 large russet potatoes
• 1 tablespoon garlic
• 2 tablespoons chives
• ¾ cup Gruyere cheese
• ½ cup Parmesan cheese
• 1 cup heavy cream
• 3 oz salted butter

Steps

1. Fill large stockpot with 3 quarts water. Stir in 3 teaspoon salt and bring to boil on high. Peel and medium dice potatoes. Mince garlic, and chop chives. Shred both cheeses.
2. Add potatoes to pot of water and cook 22–24 minutes, or until soft.
3. Combine in separate medium stockpot: cream, butter, and garlic; bring to simmer on medium. Drain potatoes (reserve 2 cups potato water) and add cooked potatoes to blender with warm cream mixture; blend until smooth. (Add potato water in 2 tablespoon intervals if mixture is to dry, until smooth.)
4. Transfer potato mixture to medium saucepot and cook over medium, stirring constantly, until heated through. Stir in both cheeses and remaining ½ teaspoon salt. Remove from heat and continue stirring until cheese have melted; stir in chives and serve.

Ingredients

• 1 ½ lb boneless chuck roast
• 8 oz salt pork
• 1 medium yellow onion
• 6 cloves garlic
• ½ cup Italian parsley
• 3 carrots
• 3 parsnips
• ¼ cup flour
• 1 teaspoon kosher salt, divided
• 1 teaspoon pepper, divided
• 1 lb fresh presliced baby portabellas
• 3 cups red wine, divided
• 2 cups unsalted beef stock
• 3 tablespoons double-concentrated tomato paste
• 2 sprigs fresh thyme
• 1 sprig rosemary

Steps

1. Preheat oven to 350°F. Cut beef roast into 1-inch cubes, and pork into ½-inch cubes. Chop yellow onion, garlic, and parsley. Peel and chop carrots and parsnips.
2. Combine in large bowl: beef, flour, ½ teaspoon each salt and pepper until blended; set aside.
3. Add pork to large Dutch oven and cook 12–15 minutes over medium-low, stirring occasionally, until fat is rendered, and edges of pork is crispy. Remove pork from pot and set aside. Add beef to same pot with rendered fat. Raise heat to medium-high and sauté beef, stirring occasionally, until browned on all sides. Remove beef from pot and set aside.
4. Add to same pot: onion, carrots, parsnips, garlic, and mushrooms. Reduce heat to medium and cook vegetables 5–7 minutes, stirring occasionally, until softened. Remove vegetables from pot and set aside.
5. Pour 1 cup wine into Dutch oven and loosen bits of food left on bottom; continue cooking liquid until reduced by one-half. Stir in remaining 2 cups wine, beef stock, tomato paste, thyme, rosemary, and remaining ½ teaspoon each salt and pepper until blended. Bring to a boil, then remove from heat. Add pork, beef, and vegetables to pot then cover with lid and place pot in oven.
6. Bake 1–1 ½ hours, until beef is fork-tender. Serve beef garnished with parsley and Creamy Aligot Gruyere Potatoes (see recipe).