Yellow squash layered in a jumble with sliced red potato and goat cheese. For this gratin, we didn't bother layering the vegetables in a pretty scalloped pattern
Potato, Zucchini, Goat Cheese and Cheddar Gratin. Today is the Improv Cooking Challenge which is hosted by Kristen of Frugal Antics of a Harried Homemaker and our ingredients are potato and cheese
I cheated and used some Simply Potatoes Homestyle Slices, but feel free to slice your own potatoes. Divide the potato slices among the ramekins, staggering the slices so each layer lies flat
Peel the potatoes and cut into thin slices. Arrange the potato slices in a buttered casserole dish. Crumble the blue cheese into a bowl with the cream and pour over the potatoes
Peel the potatoes, using a food processor slice them fairly thin. Scrub zucchini well, cut in half, remove seeds and slice the same thickness as potatoes, set aside
I only had potatoes and spinach and just thought I'd whip up a simple gratin to go along with it. Pre-cook the potatoes in boiling salted water and set aside
Meanwhile, in a large bowl, mix sweet potatoes with heavy cream, nutmeg, salt, cinnamon, and pepper. Transfer half of sweet potatoes to prepared dish, arranging them in an overlapping pattern like shingles
Peel the potatoes and slice them ⅛"/3 mm thick. Spread ⅓ of the potatoes in the dish, then scatter over ⅓ of the cream, salt, pepper, cheese, thyme and butter (Note 3). Cover with lid or foil, and bake for 1 hour to 1 hr 15 min or until the potatoes is soft (use a knife to test), then remove the foil and bake for a further 10 until the top is bubbly and golden
TASTE NOTESI liked this take on potatoes au gratin. I did find, however, that the cooking time was way off and I believe the dish can be made simpler still by using a mandolin to slice the potatoes very thinly and omitting the parboiling, which I intend to do next time
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