Butternut Squash Macaroni and Cheese

They are subtle, but I can already see the signs of fall descending here. Fall is my favorite season of the year, and I’m lucky to live in a place where I can experience it. College football, Thanksgiving, turning leaves, cooler temperatures: these are all some of my favorite things about fall.

Of course, I’m leaving out the food that it brings, but that’s somewhat of a given. I think I could live off roasted fall root vegetables like carrots, sweet potatoes, parsnips (my personal favorite), and butternut squash. When accented with roasted garlic and fresh herbs, I think there is not much else that's better. For those of you who can’t quite do with that much monotony, there is always macaroni and cheese.

Wow. That aptly sums up my feelings about this dish (yet I keep writing…). I surprised myself with how delicious this was. I knew that I wanted to make a butternut squash macaroni and cheese, primarily because I knew it would be healthier than a balls-to-the-walls version that, though undoubtedly delicious, would not leave me feeling too great afterward.

But this? This I can get behind. A rich-tasting cheese sauce is enriched with both pureed and diced roasted butternut squash for some variation in texture, as well as sweet caramelized onions (because I can’t seem to make anything without them). Hearty and nutty whole wheat pasta complements the Parmesan cheese and sweet squash. A toasty crumb topping crowns the whole thing. It is glorious.

And! It was so easy. I’m not sure why but I had it in my mind that macaroni and cheese was difficult to make (the sauce! the pasta! everything at once!), but with some smart prep work it can all be made in under an hour.

That means that in less than sixty minutes you could be digging into a plateful of this.

So what are you waiting for?

Healthier Butternut Squash Macaroni and Cheese
Inspired by In Sock Monkey Slippers


In efforts to make the macaroni healthier, I used mostly reduced-fat products: reduced-fat cheddar cheese, reduced-fat cream cheese, and skim milk. However, use whatever you have on hand, knowing that the finished product will taste good no matter what you use (although then I can't necessarily vouch for its wholesomeness). I prefer the flavor of whole-wheat pasta and whole-wheat breadcrumbs, so I used both here. Again, use whatever you prefer. Although the whole squash is roasted, only about 3/4 of it is used. Use all if you like.

Yield: 4 to 6 servings

1 medium butternut squash, peeled and cut into 3/4-inch cubes
Kosher salt and freshly ground black pepper
1 medium onion, sliced into 1/2-inch half-moons
Water 
1 tablespoon butter
1 tablespoon flour
3/4 cup skim milk
1 cup grated reduced-fat cheddar cheese
2 tablespoons reduced-fat cream cheese (Neufchatel)
1/2 cup grated Parmesan cheese (the real stuff, please!)
2 cups whole wheat macaroni or short-cut pasta
1 slice whole-wheat sandwich bread (or 1/2 cup of whole-wheat bread crumbs)

Adjust an oven rack to the middle position and preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil. Place squash on baking sheet and season liberally with salt and pepper. Toss to coat evenly. Loosely cover the squash with another sheet of aluminum foil and roast for about 15 to 20 minutes, or until the squash is tender. Once the squash is tender, remove the top piece of foil, toss, and return to the oven for 10 minutes more, until the cubes have just started to brown around the edges. Remove from the oven and lower the oven temperature to 350 degrees F. (The squash can be roasted several days ahead and stored in the refrigerator until ready to use.) When the squash is cool enough to handle, mash 1/2 cup with a fork or potato masher. Set aside along with 1 cup of roasted cubed squash.

Meanwhile, heat a large saucepan or pot over medium heat. Add the onions and cook until they become translucent, stirring occasionally. Season with salt and pepper. When browned bits begin to form on the bottom of the pan, deglaze with a few tablespoons of water and stir to release the browned bits. Allow the water to cook off and the onions to continue browning. Continue this process - allowing the onions to brown and then deglazing the pan - until the onions are soft, sweet, and a deep golden brown, about 15 minutes longer.

While the onions cook, heat a pot of water over high heat. Once the water begins to boil, season very liberally with salt and add the pasta. Stir to make sure the pasta doesn't stick together. Cook until the pasta is al dente, about 8 to 10 minutes depending on the brand and type of pasta. When the pasta is cooked, drain and set aside.

Once the onions have caramelized, add the butter to the pot and allow to melt. When the butter has melted, add flour and whisk to form a thick paste. Continue whisking constantly for about 1 more minute. Slowly add the milk and whisk to combine.

Next add the cheeses and the butternut squash puree and roasted cubes. Whisk to combine and melt the cheese. Season to taste with salt and pepper. Go easy on the salt, though, as the Parmesan is pretty salty on its own. Add the cooked pasta to the cheese sauce and stir to combine.

To make the bread crumbs, process the bread in a food processor until it becomes coarse crumbs. Alternatively, if you don't have a food processor (like me), bread crumbs can be made successfully by grating a slice of frozen bread on the large holes of a box grater.


Spray an 8-by-8-inch baking dish or similarly-sized dish (I used a cake pan) with nonstick cooking spray and transfer the macaroni and cheese to it. Sprinkle evenly with the breadcrumbs and transfer to the oven. Cook in the oven for 10 to 15 minutes, until the breadcrumbs are evenly browned and toasty.


Remove from the oven and allow to cool for a few minutes before digging in. The macaroni and cheese will keep, stored well in the refrigerator, for up to 4 days.

Summer Squash Frittata

I feel as if I have just woken up from a long sleep, a midsummer hibernation.

About a month ago I got it in my head that I wanted to read all seven Harry Potter books before fall semester started. It was a pretty ambitious goal, especially since at the time I was still working all day and came home tired and unwilling to do much of anything. But I was determined to get through the thousands of pages and hundreds of chapters. Suffice it to say that I've done a lot of reading this summer (ten books in all), and now that I've finished the seventh and final book in the series, I'm sort of at a loss of what to do.

Particularly in the last week and a half, I've done nothing but read. All day and often late into the night, sometimes forgoing lunch or dinner for just one more chapter. It was incredible. After cooking and baking, reading is my favorite way to pass the time. I loved getting lost in the books, in the fantastic world J.K. Rowling created, in horcruxes and pensieves, Quidditch and charms. These books surpassed my expectations in every way imaginable. Rowling's writing and storytelling really inspire me. No detail goes unexplained, and I am continually amazed at the the vividness of her characters. I think I could read these books forever and continue to get something out of them. I only wish I had started to read them earlier in the summer; then I could have had the time to read them through a second time. (Seriously.) 

All this is to say that with so much reading, I haven't had too much time for cooking. On the few occasions that I decided I could put my book down for a few hours and make a meal, I was drawn toward quick-cooking dinners that highlighted fantastic summer produce. One of our favorites this summer has been frittata, a quick-cooking style of omelet. Start to finish it takes about thirty minutes and we've enjoyed it with everything from mushrooms to peppers to spinach. This particular version has sliced zucchini and summer squash, sauteed onions and garlic, and salty Parmesan cheese and fresh basil on top. Perfect alongside a crisp green salad, this frittata is the perfect easy dinner (or lunch or breakfast), and easily adaptable for all seasons.

Summer Squash Frittata with Parmesan and Basil

Instead of squash, try mushrooms, peppers, spinach, fennel, asparagus, roasted tomatoes, or corn. Check out my post on strata for ingredient combinations. In total you'll want about 3 to 4 cups of vegetables or other add-ins (such as cooked chicken or sausage). In place of Parmesan, you can also use goat cheese (with sweet potatoes and thyme, it's another favorite), Fontina, Manchego, Gruyere, or sharp cheddar. Similarly, try different herbs to match your tastes and the season; everything from marjoram to rosemary to parsley would be delicious.

Yield: 4 to 6 servings

1 teaspoon olive oil 
1/2 medium onion, diced (about 1/2 cup)
2 cloves minced garlic
2 medium yellow squash, sliced into 1/4-inch rounds
1 medium zucchini, sliced into 1/4-inch rounds
Kosher salt and freshly ground black pepper
6 eggs
1 tablespoon Dijon mustard
2 tablespoons finely grated Parmesan cheese
2 tablespoons chopped or chiffonade basil

Add olive oil to a 10-inch nonstick pan and heat over medium-high heat. Position an oven rack to the center position and heat the broiler on high. Add onion to pan and cook, stirring occasionally, until onion is translucent and begins to soften, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds, stirring contantly.

Add both squashes to the pan, spreading slices as evenly as possible. Season liberally with salt and pepper. Reduce the heat to medium and continue cooking, stirring frequently, until squash is tender and slightly browned, onions are browned, and all the moisture in the pan has evaporated, about 10 minutes more.

Meanwhile, in a small bowl or measuring cup, beat eggs and mustard. Season liberally with salt and pepper. Add 1 tablespoon of cheese and stir to combine. Pour eggs over sauteed vegetables as evenly as possible, tilting pan to distribute the eggs throughout the pan if necessary. Cover pan with lid and cook for 5 minutes. The eggs will be mostly set around the edges but the top will still be runny.

After 5 minutes, uncover the pan, sprinkle with remaining tablespoon of cheese, and transfer to the broiler. Cook for 5 to 10 minutes more, until eggs are set and cheese is melted. Remove from the broiler and sprinkle with fresh basil. Serve immediately or cool and serve at room temperature.

The frittata will keep, covered and refrigerated, for up to 5 days.

Homemade Pizza Two Ways

When I was little, we used to go to a restaurant that would give kids little balls of pizza dough to play with before the food arrived. It was so much more exciting than crayons and a coloring book. Although I can't remember what restaurant it was that offered this unusual activity, I do remember how fun it was to stretch and mold that dough. It was like all-natural play-doh, but you could actually eat it (or, you could eat it and it wouldn't taste awful).

I hadn't thought about this distant memory for many years until yesterday. As I was making my own pizza dough, the aroma of flour and yeast suddenly brought me back to my childhood. It's safe to say that the scent of fresh dough is one of my favorites, right behind the smell of warm butter and sugar.

Although it's hard to believe, there was a brief time a few years ago when I didn't even like pizza (gasp!). Thank goodness my tastes have adapted, because good pizza is really one of my favorite foods. And when you can make good pizza at home? Even better.

It's my goal this summer to make homemade bread and this pizza was a successful foray into yeast breads. The dough itself was incredibly easy to make. Kneading the dough by hand really allows you to experience the transformation from a shaggy, floury amalgamation to a smooth, elastic ball of dough. After a leisurely rise, the dough was ready to be stretched and adorned with toppings.

I think my favorite thing about pizza is how creative you can be with the toppings. This batch of dough made enough for two medium-sized pizzas and I wanted to make one classic pizza and one that was a bit more whimsical. For the classic pizza, I took inspiration from one of my new cookbooks, Molto Gusto by Mario Batali. There are dozens of pizza recipes in the book, and one that looked particularly delicious combined tomato sauce, fresh mozzarella cheese, anchovies, and capers.

Romana pizza with tomato, fresh mozzarella, anchovies, and capers

While that pizza is decidedly savory, the other has several sweet components. The pizza has a base of sweet caramelized onions; fig jam, mascarpone cheese, balsamic reduction, and chopped pistachios finish the pizza, offering contrasting tastes and textures.

Pizza with caramelized onions, fig jam, mascarpone, pistachios, and balsamic syrup

Both of these pizzas are equally delicious (my mom enjoyed the caramelized onion and fig pizza, while I was fonder of the tomato and anchovy one) and their brief sojourn on a baking stone in a searingly hot oven rendered the crust crisp yet chewy.

We couldn't stop "mmm"-ing and "ahh"-ing over this simple yet satisfying meal. With pizza this good and this easy, it's safe to say we will be for a good while longer.

Pizza so good you'll eat half a slice before photos have been taken (*cough* mom! *cough*)

Homemade Pizza
Adapted from Smitten Kitchen

If you want to make a plain (not whole-wheat) pizza dough, simply use 3 cups of all-purpose flour. The dough may not need as much water (as whole-wheat flour absorbs more moisture than all-purpose) and may not need as much time to rise, so adjust accordingly. You can use dry active yeast instead of instant yeast. Simply use the same amount of yeast but add lukewarm water (about 105 to 110 degrees F) to the dry ingredients.

Yield: enough dough for 2 medium-sized thin crust pizzas

2 1/2 cups all-purpose flour, plus more for dusting work surface
1/2 cup whole-wheat flour
2 teaspoons kosher salt
1 1/2 teaspoons instant yeast
1 cup plus 1 tablespoon water
1 1/2 tablespoons extra-virgin olive oil
Cornmeal, for dusting
2 recipes of pizza toppings (see two variations below)

Mix flours, salt, and yeast in a large bowl. Add water and olive oil and mix until just combined and the dough is shaggy. Pour the dough onto a well-floured surface (I used a large Silpat baking mat) and knead, folding the dough into itself, until the dough is smooth, about 2 to 4 minutes. Form the dough into a ball.

Pizza dough before the rising period

Spray the bowl you mixed the dough in with non-stick baking spray (or drizzle with olive oil). Add the ball of dough to the bowl and coat with the oil. Cover the bowl with a layer of plastic wrap and allow to rise in a draft-free space for about 90 minutes, until the dough has doubled in size.

 Pizza dough after the rising period 

Pizza dough after being shaped into two balls

Once the dough has doubled in size, preheat a baking stone (or an overturned sheet pan) in the oven to 500 degrees F. Transfer the dough to a well-floured surface and gently press the air out of the dough with the palm of your hand. Take half of the dough and pat it into a round with your hands. Using your fingertips, poke dimples into the dough, slowly pushing the dough outward. Once the dough is about 8 inches in diameter, begin to gently stretch the dough thinner. Placing one hand in the center of the round, use your other hand to stretch the dough outward. Turn the dough as you go to evenly stretch the dough.

When the dough is stretched very thin (about 1/8 inch thick), dust a pizza peel or a sheet of parchment with cornmeal. Carefully transfer the dough round to the peel or parchment and add the toppings.

Once the toppings are added, transfer the dough to the oven. If the dough is on a pizza peel, slide the dough onto the baking stone or overturned pan by quickly jerking the peel forward and then pulling it back. If the dough is on a sheet of parchment, simply transfer the parchment to the baking stone or slide the dough off of the parchment and onto the stone.

Bake for 10 minutes, or until the crust is golden and crisp and the toppings are bubbly and delicious.

Carefully remove the pizza from the oven and allow to cool for a minute or two before cutting into slices, serving, and devouring.

Romana Pizza Topping
Inspired by Mario Batali's Molto Gusto

It's important to use fresh mozzarella here and not the the low-moisture, pre-shredded stuff, which won't melt as well and taste as creamy as the fresh kind. Anchovies often get a bad rap for being overly fishy and salty, but the heat of the oven really transforms them. Here, they are not fishy at all but subtly salty and savory; in a word: awesome. However, if you're still worried about an unwelcome fishiness in your pizza, white anchovies are much more mild than the more common brown anchovies, and you may find that they are less offensive to you. The capers add a welcome brininess that complements the creamy cheese and slightly sweet tomato sauce. If you have a favorite pizza sauce, feel free to use 1 cup of that. 

Yield: enough topping for 1 pizza

About 1 cup canned tomato sauce
2 teaspoons dried Italian herb blend (or a mixture of dried basil, thyme, and oregano)
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper
About ounces fresh mozzarella cheese
8 anchovy fillets, rinsed
2 tablespoons capers, drained

In a small bowl, combine tomato sauce, 1 teaspoon of the dried herbs, garlic powder, and salt and pepper to taste. Spoon the tomato sauce onto the pizza dough, spreading it out in an even layer, leaving a 1/2-inch border. Tear the cheese into medium-sized pieces and distribute it in an even layer on top of the sauce. Arrange the anchovies on top of the cheese, making sure to distribute them evenly (I placed whole fillets in the center then put smaller pieces around the edges). Distribute the capers evenly on top of the pizza. Finally, sprinkle the remaining 1 teaspoon of dried herbs evenly over the pizza.

The finished product: pure deliciousness

Caramelized Onion and Fig Pizza Topping

Although this topping has several components, all of the elements are easy to prepare. In this recipe, I use my favorite way to caramelize onions, which uses no oil or sugar (I promise you don't need it!). You can make the caramelized onions ahead of time and store them in the refrigerator for several days. The measurements in this topping are not exact. If you want a sweeter or  cheesier pizza, for example, add more of the fig jam and mascarpone cheese. Instead of mascarpone cheese, a creamy cheese like Fontina, Brie, or Gruyere would also be incredibly delicious.

Yield: enough topping for 1 pizza

1/2 large onion, sliced into half-inch rounds 
Kosher salt and freshly ground black pepper
About 1/2 cup water
1/4 cup balsamic vinegar
2 to 3 tablespoons fig jam
3 to 4 tablespoons mascarpone cheese
1/4 cup shelled pistachios, roughly chopped

Heat a nonstick skillet over medium-high heat and add the onions in an even layer. Leave the onions alone for about a minute, until they begin to slightly brown around the edges and stick to the pan. They'll begin to get sticky. Season them liberally with salt and pepper and stir with a spatula. After another minute or so, you'll begin to see a brown film develop on the bottom of the pan (these are the sugars from the onion). Add a few tablespoons of water and scrape the bottom of the pan to release the browned bits. The onions should begin to take on a golden brown color. Continue stirring until all the browned bits have been released from the pan.

Again, leave the onions alone for a few minutes, until they start to stick to the pan and more browned bits develop on the bottom of the pan. Add more water as before. Continue this process as necessary -- adding more water, scraping, and leaving the onions alone -- until the onions are soft, deeply brown, and sweet. It could take anywhere from 15 to 20 minutes longer. When the onions are fully caramelized, transfer them to a bowl and either store in the refrigerator for up to a week or use on the pizza immediately.

Meanwhile, in a small saucepan, heat the balsamic vinegar over medium-low heat until it has reduced to about 2 tablespoons and is thick and syrupy. Reduce the heat to low and set aside until you are ready to top the pizza.

To top the pizza, spread the dough with the caramelized onions in an even layer, leaving a 1/2-inch border. Next, dot the pizza with the fig jam and mascarpone cheese. Drizzle the balsamic syrup evenly over the pizza. Finally, sprinkle the chopped pistachios over the top.

The finished product: sweet and savory pizza heaven

Cheddar and Scallion Muffins

By now we're probably all pretty tired of sweets and candies. (If you aren't, stay tuned because I've got more where that comes from.) Honestly, I don't think I could ever tire of sweet baked goods, but today I thought I'd change it up a bit.
One of my favorite things to bake is quick bread, from muffins to scones to loaves. They give you the sense of accomplishment associated with bread-baking without all the finicky techniques involved in yeast-risen bread. (In all honesty, I am simultaneously fascinated with and terrified by old-fashioned bread baking.)
In search of a savory muffin recipe to serve along white bean soup (more on that later), I arrived at these simple little things. This is the kind of bare basics recipe that I love. The method is foolproof and the variations are endless. I decided to go with a classic cheddar and scallion version, but there are dozens of potential cheese and herb combinations, and I've listed some below.
The muffins boast a tender, slightly irregular crumb and pack a bunch of flavor in such a small package ("good" cheese and fresh herbs certainly help). Perfect as an accompaniment to a soup or salad or just by themselves, these muffins are ones I will return to again and again.
Chedder and Scallion Muffins
Adapted from Sugarcrafter

My favorite thing about these muffins is how much the flavor can change just by swapping in different combinations of cheese, herbs, and other add-ins. Instead of cheddar cheese, you could use Gruyere, Swiss, parmesan, Manchego (my absolute favorite cheese), Chevre, Comte, Fontina, Taleggio, or blue cheese. You could even combine cheeses for a more complex flavor (Fontina in the muffin and parmesan sprinkled on top, for example). Really, any good melting cheese would be fabulous. Instead of scallions, you could use chives, parsley, cilantro (if you're into that sort of thing), thyme, rosemary, sage, marjoram, or basil. Again, any fresh herb would be a fantastic complement if it's paired with a cheese harmoniously. I'd use 2 to 4 tablespoons depending on how strong of an herb flavor you want. For more inspiration, look to the end of the recipe for more detailed variations. Depending on how much batter you put in the muffin tins, you will get anywhere from 9 to 12 muffins. (I ended up with 9 but the muffins were a little larger.)

Yield: 9 to 12 muffins (see above)

1 1/2 cups all-purpose flour
1 scant tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup sharp cheddar cheese (yellow or white), plus 1/2 cup (optional), grated
1 large scallion, chopped
1 large egg, lightly beaten
1 cup milk (I used 1%)
4 tablespoons unsalted butter, melted

Position an oven rack to the center position and preheat the oven to 375 degrees F. Line a muffin tin with paper liners or spray with vegetable oil spray.

In a medium bowl, whisk the flour, sugar, baking powder, and salt together to combine. Add 1 cup of cheese and whisk again to combine.

In a measuring cup, stir the scallions, egg, milk, and butter together. Add to the dry ingredients and whisk quickly to combine. Don't overmix or the muffins will be tough instead of tender.

Divide the batter among the muffin tins. If you like, sprinkle the additional 1/2 cup of cheese evenly over the muffins. The additional cheese will melt into a nice crust of sorts on the top of the muffins, but you can certainly omit it or use a different cheese if you are so inclined.

Bake for 20 to 25 minutes, or until a skewer inserted in the center of a muffin comes out clean. Let cool for 5 to 10 minutes before serving. Store leftovers in the refrigerator in an airtight container for up to a week.

Flavor variations:
Gruyere cheese, thyme, and caramelized onions. Parmesan and Fontina, rosemary, and sundried tomatoes. Goat cheese, roasted red peppers, and parsley. Swiss, finely diced ham, and basil.

On Cravings and Homemade Potato Chips

People who know me really well know that I am an extremely healthy eater. I generally eat fruits and vegetables during the week, and indulge more on the weekends. (However, I actually think this is quite common; people work during the week and can't cook as much, saving more complicated meals and preparations for the weekend.)

Nevertheless, just because I maintain a healthy diet doesn't mean I've totally forgotten all of my cravings (my favorite food is cheesecake, after all). I have childhood memories of eating peanut butter straight from the jar, on nothing but a spoon. Other times I'd be a bit more civilized and opt to make a peanut butter and banana sandwich, a snack that required a specific construction in order to get the taste just right (but peanut butter and bananas are a whole other story...).

My mom, in particular, absolutely loves homemade potato chips and blue cheese dip, so much so that she can make a meal out of them. But plunging potatoes into a vat of oil is not really our thing (is it anyone's?) and blue cheese dip can be pretty heavy. This healthier version of the classic combination was born out of my preferred technique for roasting potatoes in the oven (and a 5-pound bag of red potatoes from Costco). I sliced them very thin, about a quarter of an inch, so that they would cook fast and crisp up, and I seasoned them liberally with salt and pepper. And then into the oven they went. About 20 minutes later, they came out of the oven crisp and golden, reminiscent of slightly thicker potato chips. My mom took this idea and ran with it. These chips have all the flavor of deeply roasted potato chips, but they're baked instead of fried.

As for the other half of the duo, the blue cheese dip, nonfat Greek yogurt and some low-fat buttermilk combine to form a healthier base for the pungent blue cheese. The acidity of both complements the blue cheese, as well. There's really no getting around the cheese in the dip, but if you use a high-quality blue cheese, a little goes a long way.

There's a lot to be said for a snack (or, if you're my mom, a dinner's worth) that satisfies a craving and your conscience. I'm not the biggest blue cheese fan, but even I can appreciate these, and on a Tuesday night no less.

Homemade Potato Chips with Blue Cheese Dip

Okay, I'm going to say right off the bat that this "recipe" is not very precise. As much as I love to bake, when I measure willingly and often, when I cook, I hardly ever measure. But I made sure to pay extra attention to the method that my mom used to make the chips and to the ingredients that went into the blue cheese dip. The truth is, making the potato chips is more of a technique and, depending on your oven, times can vary somewhat. Don't be afraid to taste the chips. You can generally tell when they're done when they smell like potatoes. As for the dip, season it to taste. Try a little to make sure that it has enough kick from the hot sauce and that the blue cheese packs the perfect amount of punch.

Yield: 4 servings

For the potato chips:

About 10 small to medium red potatoes, scrubbed

Kosher salt and freshly ground black pepper

Garlic powder or other seasoning (optional; imagine rosemary or thyme, or even a barbecue seasoning blend if you're a fan of that famous flavor)

Vegetable oil spray

For the blue cheese dip:

About 1/3 cup of Greek yogurt, preferably nonfat (you can also use sour cream, but you will need less buttermilk if you do; to make homemade Greek yogurt, drain plain yogurt in a sieve lined with cheesecloth or paper towels for a few hours, until thick and creamy)

2-3 tablespoons of low-fat buttermilk

About 1/4 cup of crumbled, high-quality blue cheese (I used gorgonzola)

Kosher salt and freshly ground black pepper, to taste

Hot sauce, to taste

Adjust an oven rack to the middle position and preheat the oven to 400 degrees F. (Our oven has a convection roast setting, and that's what we use. If your oven does not have this setting, use the same oven temperature, but the chips will likely take longer to cook.) Line a rimmed baking sheet with aluminum foil and spray with vegetable oil spray. (I also think using a Silpat or silicone mat would work and you wouldn't even need the spray.)

Slice the potatoes as thinly as you can, no more than 1/8 of an inch. Arrange about half on the baking sheet in an even layer and season liberally with salt, pepper, and garlic powder or other seasoning (if desired). Repeat with the remaing potatoes. There will be a lot of potato slices and they won't all fit in an even layer, but just make sure they are as spread out as evenly as possible with no large clumps of potatoes.

Bake in the oven for about 8 minutes; remove the potatoes from the oven and toss them. As they begin to cook, it will seem as if they are steaming. Because red potatoes are high in moisture content, the water must cook off before they begin to brown. Continue to bake, tossing the potatoes about every five or so minutes. Don't worry if the potatoes stick together, but try your best to break up any huge clumps. In our oven it takes about 25 minutes for them to cook completely. When they are done, they are nicely browned and crisped. Try a few to make sure they are done to your liking. Once they are cooked, turn off the oven and let the potatoes sit in the oven to evaporate off a little more moisture.

Meanwhile, make the blue cheese dip. Combine the Greek yogurt, buttermilk, blue cheese, salt, pepper and hot sauce in a bowl and stir to combine. The consistency should be thick but dippable. Add more buttermilk if you like a thinner dip. Cover and refrigerate for later or serve right away with the (still warm, yum) potato chips.