potato – Page 2 – TasteFood

Christmas, side dish, Thanksgiving, Tians and Casseroles, Vegetables and Salads, Vegetarian

Potato Gratins

January 12, 2012November 12, 2019by Lynda Balslev22 Comments

Yes, that’s potato gratins in the plural – not singular. I made these last weekend. Not only are they very cute in their individual ramekins, they are also elegantly and cleverly portioned. This ensures that you will be less likely to find yourself gobbling up half a baking dish of gratinéed potatoes or wrestling your child for the last crunchy cheesy corner stuck to the rim. Just saying. It happens.

Potato Gratins

A mandoline works best for thinly slicing the potatoes. Keep the skins on for extra nutrients and texture to balance out all of the cheesy goodness. Makes 8.

Unsalted butter
2 cups full-fat sour cream
2 garlic cloves, minced
Salt
Freshly ground black pepper
1 1/2 pounds small white, Yellow Finn or Yukon Gold potatoes, washed, very thinly sliced – no more than 1/8 inch thick
8 ounces grated Gruyère cheese

Preheat oven to 350 F. Butter 8 3/4-cup ramekins. Whisk sour cream, garlic, 1 teaspoon salt and 1 teaspoon freshly ground black pepper together in a bowl. Arrange 2 layers of potatoes overlapping in ramekins. Top with a heaping teaspoon of sour cream, spreading to cover the potatoes. Sprinkle with cheese. Repeat layering process, occasionally sprinkling with additional salt and pepper, until ramekins are full, gently pressing down on each layer. Finish with a layer of sour cream and grated cheeese. Arrange ramekins on a baking tray. Bake until potatoes are tender and top is brown and bubbling, about 1 hour. (If top browns before potatoes are fully cooked, lightly cover with foil to prevent burning.) Serve hot.

Autumn, Fall, Christmas, gluten-free, side dish, Thanksgiving, Vegetables and Salads, Vegetarian, Winter

Sweet and Red Potato Mash

October 19, 2011August 11, 2014by Lynda Balslev23 Comments

~ Sweet Potatoes, Red Bliss Potatoes and Celery Root Mash ~

It’s the time of year for soft and fluffy things. This applies to our food as well as our clothes. As we wrap ourselves in wool and light the fire, we contemplate sating meals to comfort and fill our bellies. This simple side will do just that. Sweet and red potatoes are smashed together with celery root in a rustic rendition of fluffy mashed potatoes. Faintly sweet with potato and redolent of roasted garlic, this savory side is mellow and rich, promising to warm us as much on the inside as our fleece is protecting us on the outside.

Sweet and Red Potato Mash

Whole milk Greek style yogurt adds body and creaminess without excess fat to the potatoes. If you prefer extra richness, substitute sour cream for the yogurt. Serves 4-6.

2 pounds red potatoes with skin, cut in 1 inch pieces
1 pound sweet potato, peeled, cut in 1 inch pieces
1/2 pound celery root (celeriac), peeled, cut in 1/2 inch pieces
4 garlic cloves, divided
Salt
3 tablespoons unsalted butter, room temperature
1 cup whole milk Greek yogurt or sour cream
1/3 cup finely grated Parmigiano cheese
Freshly ground black pepper
Sage leaves for garnish

Combine potatoes and celery root in a large pot. Peel and smash 3 garlic cloves. Add to the pot. Cover with cold water. Bring to a boil. Reduce heat, cover and simmer until potatoes are very soft. Drain. Return to pot and cool slightly. Mince the remaining garlic and add to the potatoes. Add butter and yogurt. Mash with a potato masher to desired consistency. Stir in cheese. Add salt and pepper to taste. Serve warm, garnished with chopped sage leaves.

gluten-free, side dish, Summer, Uncategorized, Vegetables and Salads, Vegetarian

Simple Sides: Warm Potato and Chive Salad

August 7, 2011June 2, 2019by Lynda Balslev18 Comments

~ Potatoes, Chives, Garlic, Sea Salt ~

This simple salad is warm and cool at once. Roasted baby potatoes, hot from the oven, are tossed with garlic and fresh chives. The heat of the potatoes releases the aromas of the garlic and herbs, creating a warm yet fresh potato salad, with a minimum of ingredients and little effort. This is a perfect side dish to accompany grilled food. Summer dinners shouldn’t be any more complicated than this.

Warm Potato and Chive Salad
Feel free to mix in other fresh herbs such as mint, parsley or dill to your taste.
Serves 6.

2 pounds new or small potatoes, with skin
3 tablespoons extra virgin olive oil, divided
2 teaspoons sea salt, divided
1 large garlic clove, minced
1 teaspoon freshly ground black pepper
1 bunch chives, snipped in 1/2 inch pieces

Preheat oven to 375 F. (190 C.) Arrange potatoes in one layer on a rimmed baking pan. Pour 2 tablespoons olive oil over the potatoes, and toss to coat. Sprinkle with 1 teaspoon salt. Roast in oven until cooked through, about 1 hour. Transfer potatoes to a serving bowl. Add 1 tablespoon olive oil, garlic, 1 teaspoon salt and black pepper. Toss to combine. Scatter the chives over the potatoes. Toss and serve warm or at room temperature.

Autumn, Fall, Christmas, Thanksgiving, Tians and Casseroles, Vegetables and Salads, Vegetarian, Winter

Root Vegetable Gratin

December 10, 2010August 8, 2014by Lynda Balslev12 Comments

If you are searching for holiday side dishes, this root veggie gratin is a fresh alternative to a traditional potato gratin. Layers of rutabaga and sweet potato alternate with red potatoes in this colorfully striated dish flecked with sage. The root vegetables lend an extra dimension to this rustic winter gratin with their sweet earthy flavor, while adding a more nutritious alternative to the simple potato.

Root Vegetable Gratin
Serves 6-8

16 ounces sour cream
1 garlic clove, minced
1 tablespoon minced fresh sage leaves
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
4 medium red potatoes
2 large sweet potatoes, peeled
1 large rutabaga, peeled
6 ounces Gruyère cheese, finely grated

Preheat oven to 375 F. (190 C.) Butter a gratin dish.
Combine sour cream, garlic, sage, salt, pepper and nutmeg in a bowl and mix well. Thinly slice potatoes and rutabaga, preferably with a mandoline. Arrange 2 layers of red potatoes, overlapping, in bottom of gratin dish. Spread a thin layer of the sour cream over the potatoes. Sprinkle with a little Gruyere cheese. Cover with a double layer of sweet potatoes. Spread with a thin layer of sour cream and a sprinkling of Gruyere. Repeat with a layer of rutabaga. Repeat process until all of the vegetables have been incorporated. (There should be about 6 layers in all.) Thoroughly top gratin with remaining sour cream. Sprinkle a liberal amount of Gruyère over sour cream. Bake in oven until vegetables are tender and top of gratin is brown and bubbling, about 1 hour and 15 minutes. (Loosely cover gratin with buttered foil if browning too fast.) Serve garnished with fresh sage leaves.

Main Course, Pizza, Vegetarian

Broccoli Rabe, Potato and Rosemary Pizza

May 19, 2010August 5, 2014by Lynda Balslev16 Comments

A traditional white pizza has no tomato sauce. What this white pizza recipe does have is a delectable combination of broccoli rabe, potato, rosemary and garlic. The dough gets a rub down with olive oil and garlic for a gentle infusion of flavor before the toppings are added and baked. The result? A delicious pizza. Apparently, the editors at Food52 agree. They chose my recipe for Broccoli Rabe, Potato and Rosemary Pizza as a finalist in their Best Pizza contest, and after members of the Food52 community voted, it won first place! You can watch Food52 founders Amanda Hesser and Merrill Stubbs, along with Adam Kuban, Managing Editor of Serious Eats and founder of the blog Slice, make and taste the pizza here. Warning: It might make you hungry.

Broccoli Rabe, Potato and Rosemary Pizza

The dough is lightly brushed with olive oil and rubbed with crushed garlic before the toppings are added, taking a cue from bruschetta. The pizza dough is a recipe I have used and tweaked from Alice Waters over the years. Feel free to use your own favorite dough recipe. Makes 2 (10-inch) or 4 mini-pizzas.

2 uncooked pizza crusts (recipe below)

1 large yukon gold potato, very thinly sliced
Salt
Extra-virgin olive oil
1/2 pound broccoli rabe, washed, ends trimmed
1 large garlic clove, minced, plus 2 garlic cloves lightly smashed but still intact
1/4 teaspoon crushed red pepper flakes
8 ounces fresh mozzarella cheese, thinly sliced
2 tablespoons fresh rosemary leaves
1/2 cup finely grated Pecorino Romano cheese
Freshly ground black pepper
Rosemary sprigs for garnish

Preheat oven to 375 F.
Toss potatoes with 1 tablespoon olive oil and 1 teaspoon salt in a large bowl. Arrange potatoes in one layer on a baking tray. Bake until edges begin to turn golden brown, 15 to 20 minutes. Remove from oven and let cool.
Increase oven temperature to 475 F.
Bring a large pot of salted water to boil. Add broccoli rabe and blanch 30 seconds; drain. Plunge broccoli rabe into a bowl of ice water. Cool and drain again. Lay in one layer on a kitchen towel to thoroughly dry. Cut in 2″ pieces.
Heat one tablespoon olive oil in skillet over medium heat. Add minced garlic and red pepper flakes. Sauté briefly, 30 seconds. Add broccoli rabe and 1/2 teaspoon salt. Sauté one minute. Remove from heat. Taste and add more salt if necessary.

Assemble pizzas:
Lightly brush pizza crusts with olive oil. Rub all over with smashed garlic cloves.
Arrange one layer mozzarella cheese over crusts. Top with one layer of potatoes and broccoli rabe. Sprinkle one tablespoon rosemary over each crust. Top with grated Pecorino cheese.
Bake on pizza stone or on tray on lowest rack in oven until crust is golden brown and cheese is bubbly, about 15 minutes.
Before serving, sprinkle with freshly ground black pepper. Garnish with fresh rosemary leaves and drizzle with extra-virgin olive oil.

Pizza Dough Recipe:

2 teaspoons dry yeast
1/2 cup lukewarm water
3 1/2 cups all-purpose flour
1/4 cup semolina flour
1 teaspoon salt
3/4 cups cold water
1/4 cup olive oil

Stir yeast and lukewarm water together in a bowl. Add 1/4 cup all-purpose flour and semolina. Mix well. Let sit until bubbly, about 30 minutes. Combine remaining flour and salt in another bowl. Add to yeast with cold water and olive oil. Mix well to form a dough. Turn dough out onto a lightly floured board and knead with hands until dough is smooth and elastic, about 10 minutes. Or use a mixer with a dough hook, and knead about 5 minutes. Place dough in a lightly oiled bowl and turn to coat all sides with oil. Cover bowl loosely with plastic wrap. Let rise in a warm place until doubled in size, 1 to 2 hours. Punch dough down, and let rise another 45 minutes. Divide dough into 2 equal disks (or 4 if you would like small pizzas.) Let rest 30 minutes before shaping. Lightly flour a work surface. Using your fingers or heels of your hands, stretch the disks out to 10 inch shapes.

Pizza, Vegetarian

Potato, Rosemary and Garlic Pizza

January 23, 2010August 1, 2014by Lynda Balslev11 Comments

I still have not located my pizza stone, but that’s not deterring me from making more pizza. Unlike my last pizza which I made in a skillet, this pizza was baked in a hot oven. It features potatoes, rosemary and garlic, a flavor triumvarate held in high esteem in our home. Since there is no tomato sauce it is classified as a white pizza. I prefer to call it heaven.

Potato Rosemary Garlic Pizza

makes 2 (10-inch) pizzas

2 uncooked pizza crusts (recipe below)
1 large Yukon Gold potato, very thinly sliced
Salt
Extra-virgin olive oil
2 garlic cloves, slightly smashed but still intact
8 ounces mozzarella cheese, thinly sliced
2 tablespoons fresh rosemary leaves
1/2 cup finely grated Pecorino Romano cheese
Freshly ground black pepper
Rosemary sprigs for garnish

Preheat oven to 375 F. Toss potatoes with 2 tablespoons olive oil and 1 teaspoon salt in a large bowl. Arrange potatoes in one layer on a baking tray. Bake in oven until edges begin to turn golden brown, about 20 minutes. Remove from oven and let cool. Increase oven temperature to 475 F.

Assemble pizzas: Lightly brush pizza crusts with olive oil. Rub all over with smashed garlic cloves. Lightly sprinkle with salt. Arrange one layer mozzarella cheese over crusts. Top with one layer of potatoes. Sprinkle with one tablespoon rosemary leaves over each crust. Top with grated Pecorino Romano cheese.

Bake on pizza stone or on a tray on lowest rack in oven until crust is golden brown and cheese is bubbly, about 15 minutes. Before serving, sprinkle with freshly ground black pepper. Garnish with fresh rosemary leaves and drizzle with more olive oil.

For the Pizza Dough:

2 teaspoons dry yeast
1/2 cup lukewarm water
3 1/2 cups all-purpose flour
1/4 cup semolina flour
1 teaspoon salt
3/4 cups cold water
1/4 cup olive oil

Stir yeast and lukewarm water together in a bowl. Add 1/4 cup all-purpose flour and semolina. Mix well. Let sit until bubbly, about 30 minutes.
Combine remaining flour and salt in another bowl. Add to yeast with cold water and olive oil. Mix well to form a dough. Turn dough out onto a lightly floured board and knead with hands until dough is smooth and elastic, about 10 minutes. Or use a mixer with a dough hook, and knead about 5 minutes. Place dough in a lightly oiled bowl and turn to coat all sides with oil. Cover bowl loosely with plastic wrap. Let rise in a warm place until doubled in size, 1 to 2 hours.
Punch dough down, and let rise another 45 minutes. Divide dough into 2 equal disks (or 4 if you would like small pizzas.) Let rest 30 minutes before shaping. Lightly flour a work surface. Using your fingers or heels of your hands, stretch the disks into 10-inch shapes.