Fine Cooking Magazine
2 to 2 1/2 lb. potatoes
2 1/2 c. liquid
(cream heavy or light)
half and half
whole or lowfat milk
lower-salt chicken broth
Toppings
bread crumbs with melted butter
pecans, walnuts or almonds:
1/4 to 1/2 c. coarsely chopped
cheese finely grated
Optional Ingredients:
Meat:
bacon
pancetta
smoked ham
canadian bacon
hot or sweet italian sausage
Herbs & Spices:
fresh parsley
fresh thyme
fresh rosemary
Smoked paprika
Nutmeg
cayenne
Cheese:
choose 1 or more for a total of up to 6 oz.
cheddar, grueyer, come, fontina, emmentaler, aged gouda, goat cheese, mild blue cheese
Sauteed vegetables:
Yellow onions
shallots
fennel bulb
mushrooms (make mix a few)
leeks (white and light-green parts only)
artichoke hearts (drained and coarsely chopped)
garlic
2 to 2 1/2 lb. potatoes
2 1/2 c. liquid
(cream heavy or light)
half and half
whole or lowfat milk
lower-salt chicken broth
Toppings
bread crumbs with melted butter
pecans, walnuts or almonds:
1/4 to 1/2 c. coarsely chopped
cheese finely grated
Optional Ingredients:
Meat:
bacon
pancetta
smoked ham
canadian bacon
hot or sweet italian sausage
Herbs & Spices:
fresh parsley
fresh thyme
fresh rosemary
Smoked paprika
Nutmeg
cayenne
Cheese:
choose 1 or more for a total of up to 6 oz.
cheddar, grueyer, come, fontina, emmentaler, aged gouda, goat cheese, mild blue cheese
Sauteed vegetables:
Yellow onions
shallots
fennel bulb
mushrooms (make mix a few)
leeks (white and light-green parts only)
artichoke hearts (drained and coarsely chopped)
garlic
Simmer potatoes in your choice of liquid, 1/2 t. salt and a few grinds of pepper. Cover partially. Cook on medium to medium-low heat stirring occasionally and gently until barely tender when pierced with a fork 8-12 minutes.
While potatoes are cooking. Fry meat, saute vegetables, grate cheese and make topping of your choice.
Using a slotted spoon, transfer half of the potatoes to baking dish, spreading them evenly. Layer on any combination of optional ingredients arranging them evenly on top of the potatoes. Top with the remaining potatoes, spreading them evenly, and pour over any liquid remaining in the pain.
Evenly scatter your choice of toppings over the potatoes. Bake at 400 for 25-30 minutes. Let the gratin set for at least 10 and up to 30 minutes before serving so the liquid if fully absorbed.
While potatoes are cooking. Fry meat, saute vegetables, grate cheese and make topping of your choice.
Using a slotted spoon, transfer half of the potatoes to baking dish, spreading them evenly. Layer on any combination of optional ingredients arranging them evenly on top of the potatoes. Top with the remaining potatoes, spreading them evenly, and pour over any liquid remaining in the pain.
Evenly scatter your choice of toppings over the potatoes. Bake at 400 for 25-30 minutes. Let the gratin set for at least 10 and up to 30 minutes before serving so the liquid if fully absorbed.
A few ideas that might be good:
1. Potatoes, heavy cream and chicken brother, bacon, parsley, Fontina, mushrooms, garlic; top with bread crumbs and parmigiano.
2. Potatoes, chicken broth, sweet sausage, cheddar, onion; top with parmigiano.
3. I did potatoes, cream/half-n-half, shallots, onions bacon, cheddar. It was great. I want to try the sweet sausage with the caramelized onions, shallots and garlic. I think the second day will be even better because the flavors will blend together. Let me know what you guys try.
2. Potatoes, chicken broth, sweet sausage, cheddar, onion; top with parmigiano.
3. I did potatoes, cream/half-n-half, shallots, onions bacon, cheddar. It was great. I want to try the sweet sausage with the caramelized onions, shallots and garlic. I think the second day will be even better because the flavors will blend together. Let me know what you guys try.
To Reheat:
You can store tightly wrapped leftovers in the refrigerator for up to 2 days. To reheat, cover with foil and make in a 350 degree oven for about 30 minutes.
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