Ingredients

• 1 standing rib roast (4–5 lb)
• 1 tablespoon kosher salt
• 1 ½ teaspoons freshly cracked black pepper
• 1 teaspoon minced garlic
• 1 ½ tablespoons fresh Italian parsley
• ⅓ cup plain bread crumbs
• 1 teaspoon dried rosemary
• 2 tablespoons Dijon mustard

Steps

1. Preheat oven to 425°F. Season roast on all sides with salt, pepper, and garlic, then place on rack in roasting pan (wash hands). Roast 20 minutes or until browned.
2. Meanwhile, chop parsley; combine with bread crumbs and rosemary. Remove roast from oven; coat with mustard, then bread crumb mixture.
3. Reduce oven to 350°F; bake 1–1 ½ hours until roast is 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer to cutting board and let stand 10–15 minutes before slicing; temperature will rise 5–10°F during this time. Slice and serve.

Ingredients

• Cooking spray
• 3 medium potatoes, thinly sliced
• 1 tablespoon water
• 1 ½ cups half-and-half
• 1 cup shredded mild cheddar cheese
• ½ teaspoon kosher salt
• ½ teaspoon minced garlic
• ½ teaspoon Dijon mustard
• ¼ teaspoon pepper
• ¼ cup shaved Parmesan cheese

Steps

1. Preheat oven to 325°F. Coat 2-quart shallow baking dish with cooking spray. Peel potatoes and slice thinly. Place in microwave-safe bowl with water and cover; microwave on HIGH 7–10 minutes or until tender when pierced with a fork.
2. Place half-and-half in medium saucepan; heat on medium 5–7 minutes or until warmed. Whisk in cheese, salt, garlic, mustard, and pepper; cook and stir 3–4 minutes or until cheese melts.
3. Remove from heat; stir potatoes into cheese sauce. Pour mixture into baking dish; top with Parmesan cheese. Bake 20–25 minutes or until cheese melts and sauce bubbles around edge. Serve.