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Thread: Recipe: (To adapt) Yukon gold and sweet potato gratin with freshherbs

  1. #1
    Susan Guest

    Default Recipe: (To adapt) Yukon gold and sweet potato gratin with freshherbs

    x-no-archive: yes

    I know, I know...

    I made this for company sat night and they inhaled it, it was just
    incredible. I always have fresh rosemary, thyme and parsley in the
    house, and they make this dish. Heavy cream, cheese and butter don't
    hurt, either. If you don't use a glass baker, it takes longer. I did
    both, big diff.

    I made a steak house style dinner party menu, and we had leftover steak
    (but not this dish!) and I made a half recipe using only a sweet potato
    last night... so simple I did it from memory. Less carby, too sweet.
    Next time I'm going to use sliced white turnip with rutabaga to cut the
    carbs. My rutabaga gratin is sort of bitter, we like it, but others
    might not, hence rutabaga first.

    This is to die for:


    Scalloped Yukon Gold And Sweet Potato Gratin With Fresh Herbs
    Bon Appétit | November 2008
    by Lora Zarubin

    1 1/2 pounds medium Yukon Gold potatoes (3 of them)
    1 1/2 pounds medium red-skinned sweet potatoes (1 v.large garnet one)
    2 cups heavy whipping cream
    1/4 cup (1/2 stick) butter
    2 garlic cloves, minced
    1 tablespoon minced fresh Italian parsley
    1 tablespoon minced fresh rosemary
    1 tablespoon minced fresh sage
    1 tablespoon minced fresh thyme
    1 1/2 teaspoons fine sea salt
    3/4 teaspoon freshly ground black pepper
    1 1/4 cups (packed) coarsely grated Gruyére cheese (about 5 ounces,
    don't pack it, just weigh it, it clumps otherwise, and his harder to
    distribute evenly)

    Fill large bowl with cold water.
    Working with 1 Yukon Gold potato at a time, peel,then cut into
    1/8-inch-thick rounds and place in bowl with water.
    Epicurious.com © CondéNet, Inc. All rights reserved.

    Repeat with sweet potatoes.

    Combine cream, butter, and garlic in medium saucepan; bring to
    simmer.Remove from heat. Mix all herbs in smallbowl.

    Mix sea salt and black pepper inanother small bowl.

    Butter 13x9x2-inch glass baking dish. (I used a 14" round)

    Drain potatoes, then pat dry with kitchentowels. Transfer half of
    potatoes to preparedcbaking dish.

    Use hands to distribute and spread evenly. Sprinkle with half of
    salt-peppermixture, then half of herb mixture.Sprinkle with half of
    cheese. Repeat withremaining potatoes, salt-pepper mixture,herb mixture,
    and cheese.

    Pour cream mixture over gratin, pressing lightly to submerge potato
    mixture as much as possible.

    DO AHEAD: Can be made 6 hours ahead. Cover with plastic wrap and
    chill.Remove plastic wrap before baking.

    Preheat oven to 400°F.

    Cover gratin tightly with foil. Bake 30 minutes. Uncover;bake until top
    of gratin is golden and most ofliquid is absorbed, about 25 minutes
    longer.Let stand 10 minutes; serve.




    Read More
    http://www.epicurious.com:80/recipes...#ixzz1oG9uCd1u

  2. #2
    Susan Guest

    Default Re: Recipe: (To adapt) Yukon gold and sweet potato gratin with freshherbs

    x-no-archive: yes

    On 3/5/2012 11:19 AM, Susan wrote:

    My rutabaga gratin is sort of bitter, we like it, but others
    > might not, hence rutabaga first.
    >


    My TURNIP gratin is bitter; will use rutabaga first.

    Yeesh. I forgot to get sage, but will use it next time. It's not one I
    keep in the house all winter like the others.

    Susan

  3. #3
    Peppermint Patootie Guest

    Default Re: Recipe: (To adapt) Yukon gold and sweet potato gratin with fresh herbs

    Looks like super duper scalloped potatoes. It's hard to imagine how
    this *wouldn't* be incredibly yummy! :-)

    PP
    --
    "What you fail to understand is that criticising established authority by means
    of argument and evidence is a crucial aspect of how science works."
    - Chris Malcolm

  4. #4
    Susan Guest

    Default Re: Recipe: (To adapt) Yukon gold and sweet potato gratin with freshherbs

    x-no-archive: yes

    On 3/5/2012 12:06 PM, Peppermint Patootie wrote:
    > Looks like super duper scalloped potatoes. It's hard to imagine how
    > this *wouldn't* be incredibly yummy! :-)
    >


    I know, right?? And so easy. I just finally ordered a mandoline (and a
    fish filleting glove) so I can make it faster and not cut off fingers I
    need. I can cut them that thin with my knife, but when making it for a
    crowd, it's slow going. Especially after fine hand shredding of 5-6 oz
    of gruyere with a microplane (makes it very fluffy). I tossed out my
    processor years ago.

    I just looked up rutabaga, which should be terrific with this as a sub;
    one large one has about 62 gms carbs of which about 20 are fiber. Half
    of this recipe made enough for four servings...

    Susan

  5. #5
    Peppermint Patootie Guest

    Default Re: Recipe: (To adapt) Yukon gold and sweet potato gratin with fresh herbs

    In article <[email protected]>,
    Susan <[email protected]> wrote:

    > x-no-archive: yes
    >
    > On 3/5/2012 12:06 PM, Peppermint Patootie wrote:
    > > Looks like super duper scalloped potatoes. It's hard to imagine how
    > > this *wouldn't* be incredibly yummy! :-)
    > >

    >
    > I know, right?? And so easy. I just finally ordered a mandoline (and a
    > fish filleting glove) so I can make it faster and not cut off fingers I
    > need. I can cut them that thin with my knife, but when making it for a
    > crowd, it's slow going. Especially after fine hand shredding of 5-6 oz
    > of gruyere with a microplane (makes it very fluffy). I tossed out my
    > processor years ago.
    >
    > I just looked up rutabaga, which should be terrific with this as a sub;
    > one large one has about 62 gms carbs of which about 20 are fiber. Half
    > of this recipe made enough for four servings...
    >
    > Susan


    Yabbut I love rutabaga just cooked up with a little water, then seasoned
    with butter, salt, and pepper. I wouldn't want to mask it with all that
    dairy.

    PP
    --
    "What you fail to understand is that criticising established authority by means
    of argument and evidence is a crucial aspect of how science works."
    - Chris Malcolm

  6. #6
    Susan Guest

    Default Re: Recipe: (To adapt) Yukon gold and sweet potato gratin with freshherbs

    x-no-archive: yes

    On 3/5/2012 2:18 PM, Peppermint Patootie wrote:

    > Yabbut I love rutabaga just cooked up with a little water, then seasoned
    > with butter, salt, and pepper. I wouldn't want to mask it with all that
    > dairy.


    I always have rutabaga puree with butter, s and p in the fridge in
    winter. Can't get enough. But I also love this gratin, and need to
    make it lower carb.

    I want to have my rutabaga and bake it, too!

    Susan

  7. #7
    Peppermint Patootie Guest

    Default Re: Recipe: (To adapt) Yukon gold and sweet potato gratin with fresh herbs

    In article <[email protected]>,
    Susan <[email protected]> wrote:

    > I want to have my rutabaga and bake it, too!


    Heh!

    PP
    --
    "What you fail to understand is that criticising established authority by means
    of argument and evidence is a crucial aspect of how science works."
    - Chris Malcolm

  8. #8
    Ozgirl Guest

    Default Re: Recipe: (To adapt) Yukon gold and sweet potato gratin with fresh herbs



    "Peppermint Patootie" <[email protected]> wrote in message
    news[email protected]..
    > Looks like super duper scalloped potatoes. It's hard to imagine how
    > this *wouldn't* be incredibly yummy! :-)


    Or potato bake as we call it.

    The gourmet version of it anyway, lol. I like to rub garlic over the
    entire pan first and add garlic between ever layer as I go. Did I
    mention I like garlic?


  9. #9
    Susan Guest

    Default Re: Recipe: (To adapt) Yukon gold and sweet potato gratin with freshherbs

    x-no-archive: yes

    On 3/5/2012 5:12 PM, Peppermint Patootie wrote:

    > Heh!


    Seriously, how could it be bad to find more ways to have it in one week?!

    Susan

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