Feeds:
Posts
Comments

Posts Tagged ‘potato casserole’

Can you stand another recipe from me for potatoes gratin, scalloped, whatever you want to call it? You probably think that we have it for dinner every other night. Actually, in the interest of saving calories, fat grams, and carbohydrates from my waistline, we, or should I say “I”, restrict ourselves to just once every other month or so. 

It’s a frequent request from the man who lives here, the one who can eat all the calories, fat grams, and carbohydrates without affecting his waistline or cholesterol count. I, on the other hand, can feel the cholesterol count go up if I even think of cheese, potatoes, butter, milk, or cream in a single bite.

Regardless of all that, I threw caution to the wind and prepared this delicious potato recipe a while ago and it was right up there among my favorite potato recipes. The addition of cabbage made it reminiscent of colcannon.  If you’ve never tasted that Irish delight, try it next year on St. Patrick’s Day. 

The origin of this dish is from Food Network’s Tyler’s Ultimate Show. I halved the recipe for the two of us and still had a bit left over. Double it to serve 6 easily.

ULTIMATE POTATO GRATIN (based on Tyler Florence’s recipe)

Notes:   I didn’t use the entire half head of cabbage; I used about a third. I also used regular bacon that I had on hand, about 4 slices. If I find myself without chives, I usually substitute some shallots, or scallions. To save calories and fat grams, use half and half or milk instead of heavy cream. Gruyere or cheddar could work instead of  the parmesan, but the taste would be different. I have occasionally used regular cabbage instead of Savoy.

 

1/2 head Savoy cabbage, cored and shredded 

1 inch piece of slab bacon, thinly sliced

1 T. butter

2 garlic cloves, chopped

1/8 c. finely chopped chives

Salt and Pepper

1 lb. baking potatoes, unpeeled, thinly sliced (about 1/8″)

1 1/4 c. heavy cream 

1 c. parmesan, grated

 

1. Preheat the oven to 375 degrees F. 

2. Fry the bacon; remove from the skillet when crisp, and drain on paper towels. 

3. Add about 1 teaspoon of the butter to the bacon fat in the skillet; let it melt and add half the garlic and the cabbage. Over low heat, let the cabbage wilt slowly and mix with the garlic. Add the bacon back to the skillet along with the chives. Season with salt and pepper. Remove from the heat.

4.  With the remaining butter, grease the casserole or gratin dish and set aside.

5. In a large bowl, combine the sliced potatoes, half of the cream (3/4 cup), half of the parmesan (1/2 cup), and the rest of the garlic. Season with salt and pepper and mix carefully with your hands. 

6. Place about half of the potatoes in the gratin dish. Sprinkle with a little more parmesan. Spoon the cabbage on top and repeat the potato layer and sprinkle with the rest of the cheese.

7. Cover with foil and bake one hour. Remove the foil and bake another 30 minutes. Let stand about 10-15 minutes before serving.

 

 

 


Advertisements

Read Full Post »

Mac and I love scalloped or au gratin potatoes – almost any potato casserole, actually. I have several different recipes that I make now and then, some with ham and other vegetables, and most with just potatoes, onions and cheese. I found a new one not long ago and decided to prepare it the day before yesterday. It called for celery root (celeriac) and parsnips, not ingredients that I usually have on hand. After a trip to a large grocery that I was sure would carry them, we came home ready to experiment.

Parsnips

i-parsnips.jpgThe two other root vegetables add a subtle taste to the more bland potatoes. While parsnips, especially old ones, can be bitter, they add a slightly nutty taste to the casserole.
Celery root has a slight celery taste, but it is hard to describe adequately. It can be eaten raw, or cooked.

Celery Root
Celery Root

This recipe is from Cook’s Illustrated magazine’s website and, I believe, is a variation of a recipe for scalloped potatoes printed in an earlier issue. While the authors recommend using a food processor to quickly and evenly slice the vegetables to 1/8″, I had no difficulty using a santoku knife for all the slicing. It would have taken more time to get my processor, set it up, and then clean it. I rarely use it for slicing ingredients for ordinary recipes. If I were to make enough for a large group, I would probably use the processor.

SCALLOPED POTATOES WITH ROOT VEGETABLES

2 T. unsalted butter
1 medium onion, minced (about 1 cup)
2 medium cloves garlic, minced or pressed (about 2 teaspoons)
1 T. chopped fresh thyme leaves
1 1/4 t. table salt
1/4 t. ground black pepper
8 ounces celery root (about 1/2 medium), peeled and sliced 1/8 inch thick
8 ounces parsnips (about 2 medium), peeled and sliced 1/8 inch thick
1 c. low-sodium chicken broth
1 c. heavy cream
2 bay leaves
1 1/2 pounds russet potatoes (about 2 large), peeled and sliced 1/8 inch thick
4 ounces grated cheddar cheese, shredded (about 1 cup)

1. Adjust oven rack to middle position; heat oven to 425 degrees.

2. Melt butter in large Dutch oven over medium-heat until foaming subsides. Add onion and cook, stirring occasionaly, until soft and lightly browned, about 4 minutes. Add garlic, thyme, salt and pepper; cook until fragrant, about 30 seconds. Add celery root, parsnips, chicken broth, cream, and bay leaves and bring to simmer. Cover, reduce heat to medium-low, and simmer for 5 minutes. Add potatoes, bring mixture back to simmer, cover, and cook until potatoes are almost tender (paring knife can be slipped into and out of potato slice with some resistance), about 10 minutes. Discard bay leaves.

3. Transfer mixture to 8-inch square baking dish (or other 1 1/2-quart gratin dish) and press into an even layer; sprinkle evenly with cheese. Bake until cream is bubbling around edges and top is golden brown, about 15 minutes. Cool 10 minutes before serving.

4. To make ahead: Once the scalloped vegetables have been transferred to the baking dish and pressed into an even layer in step 3, they can be wrapped in plastic wrap and refrigerated for up to 24 hours. When ready to bake, add the cheese, cover with foil, and bake in a 400-degree oven until the mixture is hot and bubbling, about 45 minutes. Remove the foil and cook until the cheddar begins to brown, about 30 minutes longer. Let cool for 10 minutes before serving.

(Parmesan cheese can be used instead of cheddar. As a matter of fact, other cheeses, gruyere for example, are also possibilities.)

Read Full Post »

Last night I prepared a potato casserole to go with our steaks and salad.

The recipe was one from my secret recipe file, my memory. I peeled and sliced about 4 Yukon Gold potatoes, spread them in a gratin dish with one small onion, sliced, and a smashed clove of garlic minced. I added a sprinkle of salt and pepper and then made a quick sauce.

I melted a tablespoon of so of butter in a small saucepan and added a tablespoon of flour, stirred it a while to cook the flour a bit, and added about a half cup of chicken broth.* I stirred this until it started to thicken and added about a half cup of milk, a little more salt and pepper, some thyme and parsley (from the garden), and a half cup of diced Swiss cheese. I stirred it until the cheese had melted and the sauce was fairly thick. I poured it over the potatoes, covered the dish with foil and put it into a 350 degree oven. After an hour, I uncovered it for another half hour until the top was slightly browned and the potatoes were tender.

Mac always likes potato casseroles, escalloped potatoes, au gratin potatoes, whatever you want to call them. We have some leftover to have later for lunch, maybe, with leftover meatloaf sandwiches.

* I had opened an 8oz. carton of chicken broth the night before to use in the pork tenderloin sauce. I still had half left in the frig. Once again, ask your grocer to carry the 4-pack of Pacific Foods Organic Free Range Chicken Broth. The 8-oz. size of each carton is so convenient for recipes. Even if you only need a small amount, the container can be stored in the refrigerator for a day or two without having the contents spoil. There is no need to transfer to a storage container and have it get lost in the back of the frig.

Read Full Post »