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

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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

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

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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

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

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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

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

"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?

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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