Monday, October 18, 2010

What's not to like? Potatoes on the Brain

This is such an easy recipe. You should really just make this tonight. And if your fridge is anything like mine, then you already have everything you need: potatoes (maybe a parsnip or two), cream, thyme, salt and pepper. I added dollops of butter on top before putting it in the oven but I think it was totally unnecessary. 

I also added jarlsberg on top for the last 15 minutes and this was pretty tasty, but I think it too is not essential. The beauty is in the simplicity. Just good ingredients, composed in a simple way.

Don't forget to properly season the vegetables!

 With a fresh garlic sausage, this was a pretty delicious meal. I urge you to give it a try.

Potato & Turnip Gratin
Adapted from Martha Stewart

  • About 2 pounds of potatoes and turnips. Peeled and thinly sliced. I used baby russets, sweet potatoes and turnips.
  • Butter for greasing the dish
  • 3 sprigs of a robust herb, such as a thyme
  • 2 cups heavy cream
Heat oven to 375 degrees and butter a 9 x 13 baking dish. Start by infusing the cream. Bring 1 1/2 cups cream and thyme to just under a boil in a small saucepan, then remove from heat and let stand 30 minutes. Strain the cream and discard thyme

Arrange the potato and turnip slices so they overlap, alternating between the different vegetables. Pour the infused cream over top (it should almost cover the vegetables; add the extra 1/2 cup if necessary) season with salt & pepper and cover tightly with parchment and then foil.

Bake until vegetables are tender, about 45 minutes, then remove foil (this would be a good to add cheese, such as jarlsberg, if wanted) and bake until golden brown and bubbling, about 15 minutes more.

Try not to eat it all at once!

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