• 3 teaspoons salt, plus more to taste
• 1 1⁄2 lbs Yukon Gold potatoes, peeled and sliced into 1⁄4-inch thick rounds
• 3⁄4 cup heavy cream
• 3 shallots, finely diced (scant 1⁄2 cup) 
• 1⁄4 teaspoon crushed dried red chile flakes
• 1⁄2 teaspoon freshly ground black pepper
• One 9-ounce jar roasted red peppers or piquillo peppers, with their liquid
• 8 ounces extra-sharp cheddar cheese, coarsely grated (about 2 cups)

Pimento Cheese Potato Gratin

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• 2 cups milk
• 1/2 cup water
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 cup yellow cornmeal
• 2/3 cup sour cream
• 4 eggs
• 1 1/2 cups shredded cheddar cheese, or your choice
• 4 green onions, green and pale green parts only, chopped

Basic Spoon Bread

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• 2 lbs green beans, cooked
• 1 cup Cheddar cheese, shredded
• 2 tablespoons butter
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1 pint heavy cream

Cheesy Green Beans

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• 1 cup all-purpose flour
• ​1/2 teaspoon garlic powder
• ​1/2 teaspoon oregano, crushed
• ​1/8 teaspoon salt
• ​1 cup Chedder cheese, finely shredded
• ​1/4 cup butter
• ​3 to 5 tablespoons cold water
• ​1 egg, beaten
• ​1/3 cup Parmesan cheese, freshly grated

Herbed Parmesan Cheese Twists

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• 1/4 cup green onion, finely chopped
• ​1 clove garlic, minced
• ​1/2 teaspoon dried tarragon, crushed
• 1 tablespoon butter
• ​1 teaspoon cornstarch
• 3/4 cup beer
• 2 cups cheddar cheese, shredded
• 1 3-ounce package of cream cheese, cut up

Hot Cheesy Beer Dip

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• 11 tablespoon unsalted butter, melted
• ​12 oz. pasta, such as rigatoni
• ​2 slices crustless white bread
• ​2  teaspoon minced fresh thyme
• ​1 small onion, minced
• ​1/2 cup flour
• 3 cups milk
• 2 cups heavy cream
• 12 oz. grated sharp cheddar cheese
• 8 oz. cooked ham (any variety will do) roughly chopped
• 3 oz. blue cheese, crumbled
• 1/2 cup minced flat-leaf parsley
• ​1/4 teaspoon hot sauce
• ​4 scallions, minced
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon freshly ground nutmeg 
• 8 oz. cooked ham

Mac & Cheese with Ham

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• 1 (14½-ounce) can golden hominy, rinsed and drained
• ​1 (14½-ounce) can white hominy, rinsed and drained
• ​2 cups chopped fresh tomatoes
• ​1/4 pound sharp Cheddar cheese, shredded (1 cup)
• ​1/2 cup mayonnaise
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped red bell pepper
• 4 green onions, white and green parts, chopped
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon chili powder
• 1 teaspoon cumin seeds
• 1 teaspoon salt

Hominy Salad

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• 1/4 cup butter, plus more (melted) for brushing
• 2 cups onion, finely chopped
• 1 cup bell pepper, finely chopped
• 1 pound peeled Louisiana crawfish tails with fat
• 1/4 cup green onions, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon hot sauce
• 1 loaf frozen bread dough, such as Bridgeford, defrosted
• 1½ cups mozzarella or Monterey Jack cheese, shredded
• 1½ cups cheddar cheese, shredded

Jazz Fest Stuffed Crawfish Bread

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• 3 onions, 1/2 lb. chopped
• 2 or 3 ribs celery, chopped
• 2 sticks unsalted butter
• 5 tablespoons flour
• 1 large can evaporated milk
• 1 small can evaporated milk
• 2 eggs
• 2½ lbs. fresh white crabmeat
• 12 oz. cheddar cheese, grated
• Salt and pepper to taste

Crabmeat Au Gratin

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• 1 pound Andouille sausage (smoked sausage may be substituted)
• 10 eggs
• 2 cups red beans, cooked (16 ounce can of red beans may be substituted)
• ​2 cups Cheddar cheese, grated
• ​1/2 cup green onion, finely chopped
• ​salt and pepper to taste

Red Bean Omelet

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