If you don't already have small gratin dishes, they're available at most major retailers for a few dollars.
Serves 2
1 lb white boiling potatoes (not baking potatoes), scrubbed
1/4 cup heavy cream
1/4 cup whole milk
2 tbsp unsalted butter
2 oz grated parmesan cheese
salt and pepper
Pre-heat oven to 350 degrees. Slice potatoes very thinly and season lightly with salt and pepper. Use 1 tablespoon of butter to grease the inside of two small ovensafe gratin dishes (or medium ramekins). Mix cream and milk together in a bowl. Layer 1/3 of potato slices in dish, slightly overlapping the pieces, spoon 1/3 milk mixture overtop, sprinkle with 1/3 of cheese, and repeat, ending with parmesan on top. Cut remaining tablespoon of butter into small pieces and place on top of each dish. Bake, uncovered, until potatoes are tender and top is browned, about 45 minutes. Keep warm in 200 degree oven until ready to serve.
Showing posts with label potatoes. Show all posts
Showing posts with label potatoes. Show all posts
Saturday, February 13
Monday, November 16
roasted garlic mashed potatoes
There are two tricks to fluffy mashed potatoes: the right potato and minimal mashing. The right potato is yellow-fleshed; leave the baby reds and Idaho baking potatoes for another use. Having said that, if you overmash the potatoes you'll be left with a gummy mess, regardless of the potato you use. I use a handheld potato masher, but even a large fork would work. Just dont put them in the food processor or mixer - it's too easy to overmash!
Serves 6-8
4 lbs yellow-fleshed potatoes (such as Yukon Gold)
1 cup whole milk
6 tbsp unsalted butter, cut into tablespoon pieces
1 head garlic
olive oil
salt and pepper to taste
Roast garlic: Heat oven to 375 degrees. Slice head of garlic in half to expose cloves. Place garlic, cut side up, in a small baking dish and drizzle very liberally with olive oil. Season with salt and pepper and cover tightly with aluminum foil. Bake for 50-60 minutes, or until garlic is very soft. When garlic is cool enough to handle, squeeze cloves into the bowl of a food processor, picking out any skins that fall in. Spoon a few tablespoons of olive oil used in roasting into the processor and puree to create a smooth paste.
Prepare potatoes: Peel and quarter potatoes. In a large stockpot, cover potatoes with cold, salted water. Simmer, uncovered, until very tender, about 25 minutes. While potatoes are simmering, bring milk, butter, salt, and pepper just to a simmer, stirring until butter is melted. Drain potatoes in a colander and return to pot. Add hot milk mixture and roasted garlic paste and mash with a potato masher until smooth.
Serves 6-8
4 lbs yellow-fleshed potatoes (such as Yukon Gold)
1 cup whole milk
6 tbsp unsalted butter, cut into tablespoon pieces
1 head garlic
olive oil
salt and pepper to taste
Roast garlic: Heat oven to 375 degrees. Slice head of garlic in half to expose cloves. Place garlic, cut side up, in a small baking dish and drizzle very liberally with olive oil. Season with salt and pepper and cover tightly with aluminum foil. Bake for 50-60 minutes, or until garlic is very soft. When garlic is cool enough to handle, squeeze cloves into the bowl of a food processor, picking out any skins that fall in. Spoon a few tablespoons of olive oil used in roasting into the processor and puree to create a smooth paste.
Prepare potatoes: Peel and quarter potatoes. In a large stockpot, cover potatoes with cold, salted water. Simmer, uncovered, until very tender, about 25 minutes. While potatoes are simmering, bring milk, butter, salt, and pepper just to a simmer, stirring until butter is melted. Drain potatoes in a colander and return to pot. Add hot milk mixture and roasted garlic paste and mash with a potato masher until smooth.
Sunday, October 25
grilled mashed potatoes
A great side dish when you've already got a lit grill. Roasting the already cooked potatoes on the grill while other food cooks is a simple way to amp up the flavor of the classic side. The use of a metal strainer on the grill allows all the smoky goodness to surround the potatoes, without the mess of placing potatoes directly on the grill. Just be sure the strainer is only metal, as melting plastic is less than tasty.
Serves 4
Red potatoes (2-4 per person, depending on size)
1/2 cup milk
2 tbsp unsalted butter
2 dashes cumin
Prepare a charcoal grill over medium heat. Place potatoes in a large pot and fill with water until just covered. Bring water and potatoes to a boil, then turn heat down to medium so water doesn't overflow. Cook for 10-15 minutes or until potatoes slip easily off a fork when poked. Drain potatoes and allow to cool.
When potatoes are cool enough to handle, slice in half, drizzle with olive oil, salt, cumin, and pepper, and place in a metal strainer. Place strainer directly onto grill and cook potatoes for 15-20 minutes. Be careful when removing strainer from grill as it will be VERY hot!
Pour potatoes into a large serving bowl, add milk and butter and mash together with a potato masher until slightly chunky. Do not overmash potatoes or they'll become gummy.
Serves 4
Red potatoes (2-4 per person, depending on size)
1/2 cup milk
2 tbsp unsalted butter
2 dashes cumin
Prepare a charcoal grill over medium heat. Place potatoes in a large pot and fill with water until just covered. Bring water and potatoes to a boil, then turn heat down to medium so water doesn't overflow. Cook for 10-15 minutes or until potatoes slip easily off a fork when poked. Drain potatoes and allow to cool.
When potatoes are cool enough to handle, slice in half, drizzle with olive oil, salt, cumin, and pepper, and place in a metal strainer. Place strainer directly onto grill and cook potatoes for 15-20 minutes. Be careful when removing strainer from grill as it will be VERY hot!
Pour potatoes into a large serving bowl, add milk and butter and mash together with a potato masher until slightly chunky. Do not overmash potatoes or they'll become gummy.
Saturday, December 20
one pot sausage and potatoes
serves 4
olive oil
1 package turkey kielbasa, cut into quarters and then halved lengthwise
2 cups sauerkraut
12-14 small potatoes (baby red or white) scrubbed and sliced in half
½ large onion, sliced into thin half moons
1 cup chicken broth
In a large casserole, heat olive oil over medium-high heat. Add sausage halves, cut side down, and brown for 5-7 minutes. Turn slices over and add onions. Cook for 5-7 minutes until onions are softened. Add sauerkraut, potatoes, and chicken broth and cook, covered, for 15-20 minutes or until potatoes are cooked through. Serve sausage slices with mustard, potato-sauerkraut on the side.
olive oil
1 package turkey kielbasa, cut into quarters and then halved lengthwise
2 cups sauerkraut
12-14 small potatoes (baby red or white) scrubbed and sliced in half
½ large onion, sliced into thin half moons
1 cup chicken broth
In a large casserole, heat olive oil over medium-high heat. Add sausage halves, cut side down, and brown for 5-7 minutes. Turn slices over and add onions. Cook for 5-7 minutes until onions are softened. Add sauerkraut, potatoes, and chicken broth and cook, covered, for 15-20 minutes or until potatoes are cooked through. Serve sausage slices with mustard, potato-sauerkraut on the side.
Sunday, December 7
lemony potato salad
serves 8
This potato salad contains no mayonnaise, making it both lighter and more versatile than traditional versions. It tastes best at room temperature, as the delicate flavor of the olive oil is lost right out of the refrigerator.
2 lbs baby red potatoes, scrubbed and cut into quarters
1 bunch scallions, sliced into thin diagonal strips
zest and juice of 2 lemons
1 bunch flat leaf parsley, stems removed, chopped
1 cup extra virgin olive oil
salt and pepper to taste
Fill a large pot with water and 1 tbsp salt. Add potatoes, bring to a boil and cook for about 10 minutes or until potatoes are cooked through. Drain and place potatoes in a large salad bowl. Add remaining ingredients and toss. Refrigerate, letting salad come up to room temperature before serving.
This potato salad contains no mayonnaise, making it both lighter and more versatile than traditional versions. It tastes best at room temperature, as the delicate flavor of the olive oil is lost right out of the refrigerator.
2 lbs baby red potatoes, scrubbed and cut into quarters
1 bunch scallions, sliced into thin diagonal strips
zest and juice of 2 lemons
1 bunch flat leaf parsley, stems removed, chopped
1 cup extra virgin olive oil
salt and pepper to taste
Fill a large pot with water and 1 tbsp salt. Add potatoes, bring to a boil and cook for about 10 minutes or until potatoes are cooked through. Drain and place potatoes in a large salad bowl. Add remaining ingredients and toss. Refrigerate, letting salad come up to room temperature before serving.
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