Fast Potato Gratin

Saturday, January 29, 2011


Fast Potato Gratin * Tackling Bittman * Veggie/Fruit of January

 

 I could live on potatoes.  Put a potato in a dish and I am eating it.  Add some sour cream and I happy.  Bake it, fry it, boil it, cream it, steam it......do as you please.....I love potatoes.

Gratin has been on my list to do for ages and today is my day.  These potatoes were sliced on my kitchen toy, a mandolin that cuts in several way.  Although this is called julienne, I think of it as cottage fry look.  These slices were thinner than I have ever used.  They were close to paper thin and I was fearful, they might not work when cooked.  They did beautifully.    They crisped on the outside but stayed softer, in the middle.  They were just another successful potato recipe, hopefully to be made again, with onion.

Fast Potato Gratin  Adapted from Mark Bittman

Yield 4 servings
Time 40 minutes
Ingredients:
  • 2 pounds all-purpose potatoes, peeled
  • Salt and pepper
  • 1 teaspoon minced garlic, or a fine grating of nutmeg, optional
  • spray olive oil (rather than butter)
  • 2 to 3 cups vegetable broth  (rather than cream)

Method
  • 1. Slice potatoes thinly. Layer in a nonstick ovenproof skillet, sprinkling between layers with salt and pepper, and garlic or nutmeg, if you like. 
Perfect-so thin!
  • Spray olive oil, then add enough vegetable broth to come about three-quarters of the way to the top. 
  •  Preheat oven to 400 degrees.
  • Place skillet on stove top over high heat, and bring potatoes to a boil. Reduce heat to medium-high, and cook for about 10 minutes or until the level of liquid and potatoes drops. 
  • Put in oven, and cook until top is browned, about 10 minutes. 

 
  • Turn heat down to 300 degrees, and cook until potatoes are tender, about 10 minutes more. Serve or keep warm in oven for up to 30 minutes.
A little paprika added.
 This is especially for Veggie/Fruit A month at Mharo Rajasthan’s Recipes
and Tackling Bittman.

Linked to Sister Sister.  
Tuesdays at the Table 
What's On Your Plate
Posted by Bizzy B. Bakes at 11:53 PM 1 comments
Labels:

Comments

  1. UnknownFebruary 1, 2011 at 6:40 PM

    You should totally link this to my event "fast food Not Fat food ...just using it olive oil makes all the diff...
    Priyasnowserving.blogspot.com - look on the left column of my blog to read about the event...cheers

    ReplyDelete
  2. ShanaviFebruary 1, 2011 at 8:54 PM

    Something really new to make potatoes..

    A nice blog and I love ur lay out..Following u dear..

    http://jellybelly-shanavi.blogspot.com ...check out my space when u r free

    ReplyDelete
  3. Couscous & ConsciousnessFebruary 6, 2011 at 1:17 AM

    Oh looks delicious. I'm envious you have a mandoline and can cut those beautiful thin slices (I have one on my wish list). I love that this gratin uses olive oil and stock instead of the traditional loads of butter and cream. Not that there's anything wrong with butter and cream in my opinion, but great to have an alternative.

    Thanks so much for sharing this with the Tackling Bittman Recipe Hop - I hope you'll join in again next month.

    Sue :-)

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Recipe Box - Week 2

Image
Veggie Delight I had no name for this dish, I put together, this evening.  I am finding it difficult to follow recipes from cookbooks or online.  Almost always, I take the recipe, in another direction.  That is what happened, today.  I pulled out a few cookbooks, found a recipe for roasted cubes of vegetables in a tomato sauce and covered with cheese.  It had veggies, I had in the house and the idea of roasting vegetables with a cheese topping intrigued me. I ended up slicing the veggies thinly on the mandolin and separately putting piles of them, in a baking dish.  I then dropped some spicy cheese on top, well spaced out.  It was delicious. Ingredients: 1 zucchini 1 yellow squash 2 carrots 1 mini red pepper 1 mini yellow pepper 1 mini orange pepper 1/4 green pepper spray olive oil 3 slices from a twisted spicy mozzarella roll 1/4 teaspoon black pepper 1 teaspoon chopped fresh oregano 1 teaspoon chopped fresh basil (my basil is re...
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi...
Read more