Category Archives: Side Dishes

Garlic Bread – Another Kitchen Adventure

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I can’t believe it’s almost September. Another summer has flown by. Is it my imagination, or do the years really speed up as you get older? Speaking of getting older, anyone who knows me knows I’m not the type to sit around waiting for life to happen. So, in October of 2022 I applied for and was accepted into a year-long commercial photography internship. It was a great program that covered both the artistic and technical sides of food photography as well as the business side. Honestly, it was tough. It was a lot of work and definitely outside of my comfort zone. Some of the more technical aspects, such as doing composite photographs in Photoshop and using artificial lighting were completely new to me, but I learned – A LOT. I did it, and I’m proud of my accomplishments. If you haven’t done so already, you can check out my new professional portfolio here. 

I started this blog over 10 years ago in October 2013 during a Government shutdown that gave me enough free time to get it started. Over the years the blog has had its ups and downs, but we’re still going strong. When I look at the photography in some of those early blog posts, I want to cringe, but that’s where my skills were at the time. We’ve come a long way! 

The cool thing about food photography — and blogging too, for that matter — is that if you do it right, no one knows about the mayhem that sometimes can take place during a photo shoot. Take this garlic bread for example. I was craving it, and it’s a simple recipe to execute and photograph. Well, it should have been. I didn’t take into account that it had been entirely too long since I did any food photos, and both the computer as well as my processing software needed updating. That took a day to fix, and when it was time to do garlic bread, I was in a hurry. I managed to blow up the garlic butter in the microwave, and then (icing on the cake) the bread caught fire under the broiler. DON’T DO THIS! Fortunately, I didn’t burn down the kitchen and I had wisely prepared a second loaf of bread. 

Garlic bread doesn’t need much of an introduction or even a recipe really, but this will allow you to make sure you’ve got the right ingredients and timelines. I will warn you this one is really garlicky. It sure doesn’t taste like the ready-to-bake foil wrapped ones at the grocery store. 

I hope you enjoy this recipe. In the meantime, you can expect to see a lot more recipes from me right here in the near future. And, as I move into my next phase, whatever that may be, I’ll make sure you know where to find me online.

Garlic Bread

1 Loaf

I prefer to use Italian bread for this rather than a skinny baguette, but you do you. If you want to make this ahead, you can freeze it. Just wrap it in foil first, just like the grocery store. Let it thaw while you preheat the oven. 

1 loaf of Italian bread

1 head garlic, chopped fine or pressed using a garlic press

4 ounces (1 stick) or more butter

1 bunch of chives

Zest of 1 lemon

Preheat the oven to 350 degrees. 

Use a serrated knife to divide the loaf of bread lengthwise. Turn the pieces cut side up. 

Melt the butter in a small saucepan and add the garlic. If you don’t think you’ve got enough butter add another 2-4 ounces. Brush the garlic butter on the cut pieces of the bread. Bake for 15 minutes, and if you want a little more brown on the bread carefully place it under the broiler for about a minute, watching it very closely. Slice the bread crosswise and enjoy. 

Adapted from a recipe published in 2010 on Heidi Swanson’s 101Cookbooks.com, one of the original first food blogs.

Minty Sweet and Sour Eggplant

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The summer gardening frenzy is in full swing and once again I’m asking:  What am I going to do with all this eggplant/zucchini/chard, etc? I never learn.  I didn’t even learn after what my husband calls, “the summer of the eggplant.” Who knew three plants would produce so much eggplant we would be eating it EVERY DAY!? He revolted and refused to eat anymore eggplant, but fortunately not until just before the growing season was over. Actually, that was even a little too much eggplant for me, and it’s my favorite vegetable.

I think I’ve mentioned my 5-year rotation on recipes before. I just like to try a lot of new dishes, especially if there is a unique ingredient or cooking method involved. Not all of these experiments are successful. Creamed chard with xanthan gum comes to mind. I have never tasted something so gross. I think the recipe stated that the xanthan gum thickens the sauce without dulling the flavor. Trust me, stick with béchamel sauce or a cream reduction.

I do, however, have a few recipes that I make over and over again. One of my goals with this blog is to capture those go-to recipes in one location. Easy to share with friends and family, and I can access them easily. This eggplant is one of those go-to recipes. We eat a lot of Indian food, and this is the vegetable side dish I often turn to. The only negative is that this dish, like many made with eggplant, does not freeze well. So, if you make it, plan to eat all of it in the next few days. The good news is that it’s just as good warmed up the next day as the day you made it.

Minty Sweet and Sour Eggplant

6 Servings

This eggplant goes well with any Indian food. It’s combination of sweet, sour, and salty flavors are a great complement to curries as well as grilled meats. The best eggplant to use are the smaller thinner Asian types. If you must use the large globe eggplant, slice it in half lengthwise and then into half moon slices. The eggplant can be broiled and the casserole prepared several hours ahead of time.

2.5 pounds eggplant

6 tablespoons neutral-flavored oil

Coarse salt

Pepper

1 teaspoon cumin seeds

3 tablespoons lemon juice

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

2 tablespoons sugar

1 tablespoon minced fresh mint leaves, plus more fresh leaves for garnish

Position a rack in the top rack of the oven and preheat the broiler on high.

Brush a sheet pan with oil. Slice the eggplant 1/3 inch thick or slice into half moons as described above. Place the eggplant in a single layer in the sheet pan. (Note: you may need more than one pan.) Brush the eggplant on both sides with the oil and sprinkle with salt and pepper. Broil until golden brown, about 3 minutes. Turn the slices over and broil the other side, about 2 minutes. Eggplant should be cooked through in the middle, but not falling apart. Remove the pan of eggplant from the oven and set aside. Turn off the broiler and preheat the oven to 350.

Toast the cumin seeds in a small pan until they release their fragrance, about 1 minute. Place in a small bowl with the remaining ingredients.

Place the eggplant slices in a 9 x 12 baking dish, slightly overlapping as seen in the photos. After one layer is in place dribble about a third of the seasoning mixture over the eggplant. Repeat with two remain layers of eggplant and seasoning.

Cover the dish with foil and bake for 20 minutes. Serve warm or at room temperature.

Adapted from In Julia’s Kitchen with Master Chefs by Julia Child

 

 

 

Decadent Mashed Potatoes – A Tribute

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Mash 1

One of my favorite restaurants in the world is L’Atelier de Joel Robuchon in Paris. One of the principal reasons for that opinion is the mashed potatoes, which are heaven on a plate. I’m not sure what makes them so good – perfect seasoning, a silky texture like a cloud, or maybe it’s all that buttery, creamy goodness? Either way, they definitely rank way up there on my list of favorites. I have the recipe for those potatoes, and just can’t go there. A restaurant kitchen has an army of commis chefs to do all that peeling, mashing, and, most important, smashing through a strainer, to obtain just the right texture. Yeah, it would probably take my army of one about a week to achieve the same results.

Mash 2

Fortunately we have a solution. In 2004, Chef Anthony Bourdain wrote a French cookbook, Anthony Bourdain’s Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking,containing French bistro recipes from the New York restaurant of the same name, where he was executive chef for several years. This saucy little book is Bourdain’s personality in print. But more importantly, the recipe for Pommes Pureé in the Les Hallesbook is the closest I’ve found to Robuchon’s potatoes, without all that work.

Mash 3

I followed Anthony Bourdain for almost his entire career – read his books and watched the television shows. I always liked the fact that he was a renegade in the food world. Then, when I bought the Les Hallesbook and made a few of the recipes, I realized that not only was he a great entertainer, but that he had some serious chef creds as well. Anthony Bourdain’s passing was a huge loss for the culinary world. The world will never know what would have been his next food adventure

Mash 4

Mashed Potatoes

8-10 Servings

Do not fear the fat in this recipe. If you are concerned about it, just eat less.  If you really love mashed potatoes, this recipe may yield only 8, or even 6, servings.  We love them too, but we have found that the richness of the dish makes it stretch a lot further than the 6 servings in the original recipe.

6 Idaho Potatoes, peeled and cut in half lengthwise

1 tablespoon salt

2 cups heavy cream

6 tablespoons butter

freshly ground pepper to taste

Place the potatoes in a large pot with enough cold water to cover them. Add the salt and bring to a boil. Boil the potatoes for about 15 minutes, or until easily pierced with a knife.

Meanwhile, while the potatoes are cooking, combine the cream and the butter in a small saucepan and bring to a simmer, just enough to heat the cream and melt and combine the butter.  Cream goes from steaming a little bit to boiling over very easily (I know from personal experience), so keep a close watch on it.

When the potatoes are done, drain them and return to the pot. Mash them with a potato masher, or whatever tool you use for mashing potatoes ¾ricer, fork, etc.  Whatever tool you use, do not put the potatoes in a blender or food processor unless you want to make glue. Mashing the potates really well at this stage, results in fewer lumps in the finished dish. It depends on the effect you are after. Sometimes I like them a little more “rustic.”

Begin adding the cream mixture 1/4-1/2 cup at a time, mixing in well and mashing between additions. The potatoes are done when they are creamy and smooth.  Season with additional salt and pepper to taste.

Adapted from Anthony Bourdain’s Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking by Anthony Bourdain

 

Swiss Chard Gratin

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Chard 1

Many years ago, well before I even knew I wanted to go to culinary school, I bought a book called Le Cordon Bleu At Home. It’s a huge book with a series of “lessons” that are supposed to take your cooking from simple to spectacular, Cordon Bleu style. I don’t know about that. Some of the recipes in the first couple of lessons are well above what I would define as beginner level, especially for someone who does not already know how to cook. But I’ve always loved Cordon Bleu cookbooks, for consistently reliable recipes and this one is no different. I make it every year and it has been delicious every time.

Chard 2

My husband often jokes about my 5-year recipe rotation. He’s right. I love experimenting with food and trying new recipes. However, once in awhile a recipe becomes a keeper, and I end up making it frequently.

This is one of those recipes. I grow chard every year and usually have an abundance of it. I’m always on the look out for a new recipe to take chard to the next level. In this case, chard leaves and stems are first blanched then mixed with a creamy béchamel sauce, topped with cheese, and baked until golden and bubbly. Yum, yum, yum!

Chard 3

Swiss Chard Gratin

6-8 Servings

I like to use rainbow chard for this recipe, but any chard will do. You could probably use kale if you prefer. I use a large oval 10-by-15 gratin dish for this, but you can also use a regular 9-by-13 dish. The recipe makes a lot, but it freezes well, so don’t worry about the leftovers.

Salt

2 pounds Swiss chard

4 tablespoons butter, divided

1 pound mushrooms, sliced

white pepper

3/4 cup crème fraiche, divided

1/4 cup flour

1 3/4 cups milk

pinch ground nutmeg

1/4 cup grated Gruyere cheese

Preheat the oven to 425. Butter the dish you plan to use for the gratin.

Bring a large pot of salted water to a boil. Meanwhile, cut the chard leaves from the stalks. Tear the leaves into pieces and set aside. Cut the stalks into 2-inch lengths and add to the boiling water. Return the water to a boil and cook the stalks 8 minutes. Add the chard leaves to the pot cook another 2-3 minutes. Drain the chard and set aside.

Heat 2 tablespoons of the butter in a frying pan over high heat. Add the sliced mushrooms and cook until they release their liquid and it has evaporated. Season to taste with salt and pepper. Add 1/4 cup crème fraiche and cook until slightly thickened. Remove from the heat and set aside.

Melt the remaining 2 tablespoons butter in a saucepan over medium heat. Add the flour and stir to make a thick paste. Slowly add the milk a splash at a time, whisking the mixture after each addition. Add salt, pepper, and the nutmeg, and cook the béchamel sauce until it coats the back of a wooden spoon. Remove from the heat and whisk in the remaining 1/2 cup crème fraiche.

Squeeze as much water out of the chard as possible, roughly chop it and place in a bowl with one half of the béchamel sauce. Taste and adjust seasoning if necessary.

Spread half of the chard mixture in the gratin dish. Top with the mushrooms then the remaining chard mixture. Spread the remaining béchamel over the top and sprinkle with the Gruyere cheese. Bake until golden brown and bubbly, 10-15 minutes.

Adapted from Le Cordon Bleu at Home by Le Cordon Bleu

 

 

 

Ginger Rice

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ginger-rice-1

We’ve all had those moments when you look in the refrigerator and say, “how did I end up with so much ______?” With me it was ginger. I had what seemed like tons of the stuff. So what to do with it? I decided to prepare a ginger-flavored rice to go with a few of the Asian dishes I had planned for the week. We eat a lot of Asian food, probably because it can be prepared relatively quickly, aside from what my husband refers to as “choppy choppy.” Translated that means chopping vegetables and other ingredients for a recipe. The rice turned out great and really complemented the stir fry and the curry I prepared later.

ginger-2

For such a gnarly and, dare I say ugly, tuber, ginger packs a huge wallop of flavor. I fell in love with ginger in Santa Fe, New Mexico, of all places. I went to Café Pasqual’s for breakfast and had a glass for fresh pineapple juice flavored with ginger, and I’ve never forgotten it. Yes, I’m one of those people that remember aspects of a certain meal decades later. Hmmm.

ginger-rice-4

 

Plain white rice certainly has its place in the food world. Many cultures have been eating it for centuries. However, when it starts to seem a little ho-hum, try flavoring it with some ginger to wake up those taste buds.

 

ginger-rice-3

Ginger Rice

6 Servings

I recommend you grate the ginger with a Microplane-type grater. If you don’t have one, you might want to consider getting one – it’s one of the most useful kitchen tools there is. However, you can also chop the ginger very finely with a knife. Feel free to cook this with stock or even coconut milk instead of water for extra flavor. You could also use brown rice, but you will need to increase the water to 2 1/2 cups and the cooking time to 45 minutes.  Some finely sliced scallions or some toasted sesame seeds (or both) would be a nice garnish.

2-inch piece fresh ginger

2 tablespoons butter

1 cup white rice

2 cups water

1/2 teaspoon salt

Peel and grate the ginger. Melt the butter in a medium sauce pan over medium heat. Add the ginger and cook until fragrant, about 1 minute.

Add the rice to the pan and stir to coat the grains with butter and ginger bits. Quickly add the water to avoid burning the ginger; then add the salt. Stir to blend.

Raise the heat to high and bring the rice mixture to a boil. Then lower so that the rice is barely simmering, cover and cook until rice is done, about 20 minutes.

 

 

Summer’s Final Days – Caponata

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Caponata Bowl 1

I hope everyone has enjoyed this summer. We have been particularly busy this year but have still had time to enjoy all the wonderful produce that is at the markets this time of year. It will be gone before we know it.

Caponata Veg 1

We’ve been doing quite a bit of traveling, culminating in a 2-week trip to Washington and Montana. This is the one time of the year that I put work and the frantic pace of daily life in Virginia behind me. NO TRAFFIC – Ahhh! There is a reason they call Montana “Big Sky.”

Montana

My first experience with caponata was years ago, when a colleague who was living in Rome at the time asked if I would send some coffee to him from Bogota, Colombia, where I was living. I agreed if he would send me a box of Italian pantry items in return. He did not disappoint; what a haul! Years later, I’ve never forgotten it. One of the items in the box was a can of caponata. Even the Italian canned version was delicious and I resolved to make a fresh version at home.

Caponata toast 1

I’ve tried many versions of caponata over the years, but this one surpassed all the others. Maybe it’s the capers. My husband is always giving me a hard time about my extreme love of capers. Honestly, I could eat them on almost anything – well, maybe not ice cream…hmmm.

Caponata Bowl 2

Caponata is a sweet and sour cooked vegetable dish that originated in Sicily as a side for fish dishes. It was originally made with eggplant and celery, but today there are numerous versions that can contain everything from pine nuts to octopus.

Caponata Veg 2

Caponata is a wonderful way to use up some of that extra summer produce from the garden or the farmers market. It can be used in a variety of ways – as a side with virtually any meat, or as part of an antipasto platter. I’ve even seen it whirred in a blender with olive oil and vinegar and made into salad dressing. However, my favorite way to enjoy it is for lunch as a topping on crusty bread with a nice schmear of fresh ricotta or goat cheese.

Caponata toast 2

Eggplant Caponata

6 Cups

Caponata can be prepared up to 3 days in advance. Serve warm or at room temperature. Feel free to substitute zucchini for the summer squash or even use one of each. Serve as a side dish, as a dip for pita crisps or crackers or on bread with ricotta or goat cheese.

1 eggplant, about 14 ounces, trimmed and sliced crosswise, 1/2 inch thick

4 tablespoons olive oil, divided

2 teaspoons salt, divided

2 yellow summer squash

5 white mushrooms, chopped

1/2 red onion, chopped

1 tablespoon minced garlic

2 tablespoons red wine

1 tablespoon balsamic vinegar

1 large tomato, cut into 1/4-inch dice

1/4 teaspoon red pepper flakes

1/8 teaspoon ground black pepper

3 ounces tomato sauce

1 roasted red pepper, chopped, or 1 4-ounce can chopped pimento

1 tablespoon drained capers

6 pitted Kalamata olives, chopped

2 tablespoons minced fresh basil

1 tablespoon minced fresh parsley

Preheat the oven to 450 degrees. Place the eggplant slices on an oiled sheet pan and brush with 2 tablespoons of the olive oil. Season with 1 teaspoon of the salt. Bake until tender, about 25 minutes. Cool slightly then chop and set aside.

Slice the summer squash lengthwise and scoop out the seeds. Chop into 1/2-inch dice and set aside.

Heat the remaining 2 tablespoons of olive oil in a large wide saucepan or dutch oven over medium high heat until the surface is shimmering and you can smell the oil, 1-2 minutes. Add the mushrooms, onions and chopped squash to the pan. Cook, stirring occasionally, until the vegetables begin to brown, 4-5 minutes. Stir in the garlic and cook 1 minute.

Stir in the red wine and vinegar. Add the tomato, red pepper flakes, black pepper, and remaining 1 teaspoon salt. Cook, stirring, until the tomato softens, 3-4 minutes.

Stir in the tomato sauce, roasted red pepper, capers, olives, basil, parsley, and the chopped eggplant. Reduce the heat to medium-low and cook until thickened, about 3 minutes.

Adapted from Pacific Northwest the Beautiful by Kathy Casey

Roasted “Bunny” Carrots with Honeyed Mustard

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Carrots header

I hope everyone is enjoying a beautiful Spring day with friends and family. When I wrote this the sky was blue, the sun was shining, and the birds were chirping as I sat next to an open window taking it all in. I was smiling indeed.

Carrots 1

I’ve wanted to do a roasted vegetable recipe on the blog for some time. It is actually my absolute favorite way to cook and eat vegetables – drizzle with olive oil, roast at 400 until fork tender, sprinkle with sea salt, and eat. Then while the husband is out walking the dog, sneak a few more pieces of the leftovers, mmm. Food eaten on the sly just tastes better, don’t you think?

My husband probably would not mind me eating these leftovers in their entirety. His dislike of cooked carrots is notorious. His mother used to say that carrots were only good for horses, and I believe it rubbed off on him. But, these carrots are so good, I think he’ll even eat them.

Carrots are part of the “umbrella” family of vegetables and are related to parsnips, fennel, parsley, anise, caraway, cumin, and dill. They are said to lower chances of cardiovascular disease, probably because of the gajillion vitamins and antioxidants they contain.

Carrots 2

These beauties would probably be even nicer if you used the multi-colored bunches of carrots that are turning up in the stores these days. They make a nice side for an Easter meal, or any other time of the year for that matter.

Carrots Recipe Header Roasted Carrots with Honeyed Mustard

6 Servings

When I roast vegetables I usually just put them in the bare pan and let the olive oil keep them from sticking. Because of the honey in this recipe be sure to use foil in the pan, and spray it well.

2 pounds “bunny carrots” with green tops, tops trimmed and cut in half lengthwise

3 tablespoons whole grain mustard

2 tablespoons olive oil

1 tablespoon honey

salt and pepper

2 tablespoons chopped fresh parsley

Preheat the oven to 400. Cover a baking sheet with foil and spray well with cooking spray or oil.

Stir the mustard, olive oil, and honey together in a large bowl. Toss in the carrots and mix well (hands really work best for this) until thoroughly coated. Place in a single layer on the prepared baking sheet and sprinkle liberally with salt and pepper.

Roast the carrots in the oven until they are fork tender, approximately 25 minutes.

Sprinkle the carrots with the parsley and serve.

Adapted from Cuisine at Home magazine

Roasted Cauliflower with Lemon and Walnuts

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Cauli 1

Cauliflower the week before Thanksgiving? Really, Jeannine?

I had a great time on Feedly with my morning coffee today, catching up on my blog reading, checking out all the wonderful Thanksgiving recipes on the internet…the turkeys, the stuffing, the potato recipes, the pies. I absolutely love Thanksgiving and this year is no different. But thinking ahead, I still have to get dinner on the table, and in light of the huge cooking and eating event on the calendar, I’d like those dinners before and after to be relatively healthy, oh…and really easy to prepare.

Cauli 2

Today’s recipe goes with anything; fish, chicken, you name it. It’s super easy, requires only a few ingredients, and it’s delicious.

Cauli 4

Roasted Cauliflower with Lemon and Walnuts

4 Servings

You can replace the walnut pieces with pecans, hazelnuts, or even pistachios.

1/3 cup coarsely chopped walnut pieces

1 head cauliflower, cut into florets

3 tablespoons walnut oil or olive oil

Salt and pepper to taste

juice of 1 lemon (approximately 1 tablespoon)

1 tablespoon Dijon mustard

1/3 cup heavy cream or half and half

Preheat the oven to 450 degrees.

Toast the walnut pieces by placing them in a small frying pan over medium heat until you begin to smell them and they start turning brown. Remove the walnuts from the hot pan to a clean plate and set aside.

Place the cauliflower in a clean sheet pan, toss with 2 tablespoons of the oil, and sprinkle with salt and pepper to taste. Roast the cauliflower for 15-20 minutes, stirring once or twice, until it begins to char in places.

Cauli 3

Whisk the remaining oil with the lemon juice, mustard, and half and half in a large bowl. Add the cauliflower to the boil, scraping any brown bits and remaining oil from the sheet pan into the bowl as well. Toss the cauliflower with the dressing, add the walnuts and toss again. Check the seasoning and serve warm.

Adapted from Lose Weight the Smart Low Carb Way by David Joachim and Bettina Newman

 

Sautéed Cabbage with Bacon

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Cabbage 1

Today’s recipe is from a guest cook, my husband Scott. I wanted to get it posted as soon as possible because I consider it to be more of a chilly weather recipe than something that represents Spring, which, knock on wood, finally might be here to stay for awhile. This time last week I was sitting right here at my computer and looked outside and saw – snow. I couldn’t believe my eyes. But it was short lived. Now, the daffodils are up and trees are budding, and I’m sitting in front of an open window.

Cabbage 2

Although this cabbage is a recipe that we normally have for Saint Patrick’s Day, it is really versatile and will go with almost anything. I especially can see it alongside pork chops or chicken. The bacon is what makes this recipe special, so I don’t recommend leaving it out.

Cabbage 3

Sautéed Cabbage with Bacon

6 Servings

1/2 pound bacon, diced

4 tablespoons butter

1 large sweet onion, about 14 ounces, diced

1 head cabbage, thinly sliced

In a large sauté pan, cook the bacon over low heat to render as much fat as possible before the bacon browns, approximately 10 minutes. Add butter, and when it melts, add the onion. Increase the heat to medium and sauté until the onion softens, approximately 7 minutes. Season with a pinch of salt and pepper.

Increase the heat to medium-high and start adding cabbage by the handful, cooking it down until you are able to add all of it to the pan, approximately 10 minutes. Add more salt and pepper to tasted. Continue cooking cabbage, stirring frequently, until done, approximately 10 minutes.

 

Potato Gratin Inspired by L’Atelier de Joël Robuchon

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L'Atelier Potato Gratin

About a year ago I was fortunate enough to meet my husband in Rabat, Morocco, where he was traveling on business.  Unfortunately I did not take into account that the trip was during Ramadan. There was a haunting beauty about the place, and I would love to return someday; however, it was blazing hot, nothing was open until after sundown, and I had a plane ticket to Paris in my pocket.  I bid my husband adieu and fled.

Rabat Wall

During my short stay in Paris I had the opportunity to eat at L’Atelier de Joel Robuchon.

L'Atelier

There I had one of what I refer to as my “culinary experiences” – meals or things I’ve done that have a lasting impression on the way I cook (and eat).  Talk about gob-smacked!  Every single ingredient sang and added something unique to each dish.  So, after the trip, the first thing I did was order a cookbook to remind me of my experience.

A few nights ago I was looking for inspiration for a potato dish for dinner and started leafing through the recipes in this book.  I wasn’t in the mood for scraping mashed potatoes through a strainer, but a potato gratin sounded good.  This one uses broth and cheese and sounded really good, and wow, was it ever.  I hope you think the same thing.  A word of warning: this dish was quite a bit of work.  It’s probably not something to start preparing on a Friday evening after a long workweek, as I did.

Potato Gratin

6 Servings

You can adapt this recipe in many different ways.  I used a colorful mix of small potatoes, but Yukon gold or red potatoes would work just as well.  If you use larger potatoes cut them into chunks before cooking them.  I used a combination of beef and chicken broth, but again, all beef, all chicken or even vegetable broth would work just as well.  The same goes for the cheese.  I recommend gruyere because it melts nicely, but any type will do. I try to stay away from buying more kitchen equipment than I can use on a regular basis, so I didn’t run out and buy individual round gratin dishes as the original recipe called for, but if you have them, go for it! 

  • 1.5 pounds potatoes, peeled
  • 1 quart broth (beef, chicken, vegetable or a combination)
  • 3 cloves garlic, unpeeled
  • 2 sprigs fresh thyme, plus more for garnish
  • 3 tablespoons butter, divided
  • 2 leeks, cleaned and chopped
  • 2 scallions, chopped
  • 2 tablespoons of mild oil or bacon grease
  • 4 ounces bacon, about 6 slices
  • 3 tablespoons white wine
  • 6 ounces gruyere or other cheese, thinly sliced or grated
  • white pepper

1. Combine the potatoes, broth, unpeeled garlic and thyme sprigs in a large pot, and cook potatoes until they are done, but still firm, 15-20 minutes.  Set aside half a cup of the cooking liquid, drain the potatoes, and slice them into 1/4-inch slices.

2. Meanwhile, melt 1 tablespoon butter in a small saucepan, add the leeks and the scallions, cover and sweat on medium low heat until soft, about 15 minutes.

3. Set aside the leek mixture and add the oil and the bacon to the same pan.  Cook the bacon then add the white wine and the leek mixture to the pan.  Cook 2 minutes to blend flavors than add the reserved potato cooking liquid.  Cook over low heat until all liquid has been absorbed, about 15 minutes.

4. Preheat oven to 400 degrees F.  Spread bacon mixture in the bottom of a large gratin dish or 4 small round ones. Arrange a layer of potato slices over the bacon then a layer of cheese, repeat with another layer of potatoes and  cheese.  Dot with remaining 2 tablespoons of butter and garnish with thyme leaves and white pepper.

5.  Place dish in the center of the oven and bake until bubbling and golden brown, 15-20 minutes.

Adapted from L’Atelier of Joël Robuchon – the Artistry of a Master Chef and his Protégés by Patricia Wells