13 June 2011

a potato, sweets & turnip gratin


Now that the sweltering temperatures have broken a bit in New York (sorry, rest of the country/world) I will share this tasty gratin recipe. We had some potatoes, sweet potatoes and hakurei turnips lying around and what's better than covering everything in creamy, cheesy goodness and topping it with breadcrumbs? Nothing, that's what.

This dish was inspired by one from Mollie Katzen's Vegetable Dishes I Can't Live Without. I'm always hesitant re-posting recipes that I've tweaked, bastardized or changed so that their original source is almost unrecognizable because I figure, you guys are all capable of adapting those recipes on your own, right? That's why I'm not always really specific with ingredients because I never follow anyone's ingredient list exactly because I use what I got. Shake what yo mama gave ya. But I'll give this one a go, because it was so good and might actually sound appealing to you if you aren't suffering from 90 degree heat right now. Think of this, and all my recipes, as more of a template than a hard and fast rule. Even the baking ones. Let it never be said that you must follow baking recipes exactly. Sure, some of your experiments will be a disgrace to the art form, but you can still do them.


A Potato, Sweets & Turnip Gratin
Ingredients
  • nonstick cooking spray
  • 2 tbsp unsalted butter
  • 1 tsp minced garlic
  • 1/2 tsp dried thyme
  • 1 1/2 tbsp flour
  • 1 1/4 cups warmed milk
  • 1 bay leaf
  • 2 medium red potatoes, sliced thinly
  • 1 large sweet potato, sliced thinly 
  • 1 bunch hakurei turnips, sliced thinly
  • 1/4 cup red onion, sliced
  • salt & cracked black pepper
  • 1 cup bread crumbs
  • 1/2 cup grated Swiss cheese

Directions
  1. Preheat the oven to 375 degrees. Lightly spray a 3-quart baking dish with nonstick spray and set aside.
  2. Melt the butter in a small saucepan over low heat. Once melted, add in the garlic and thyme. Whisk in the flour and continue to whisk until it forms a thick paste. Next, drizzle in the warm milk and whisk whisk whisk. Add the bay leaf and turn the heat way down, stirring frequently, for about 5-8 minutes or until smooth and silky. Remove saucepan from heat and remove the bay leaf. Stir in a dash of salt and pepper.
  3. Layer the sliced potatoes, sweet potatoes, turnips and onion together in the prepared baking dish and sprinkle lightly with salt and black pepper.
  4. Pour the sauce over the top of the vegetables and cover the dish tightly with foil. Bake for one hour, or until the vegetables are fork tender. Heat the broiler. Sprinkle the bread crumbs and the Swiss cheese on top. Broil until the cheese is melted and beginning to form a delicious cheesy crust.
Things are about to get even foodier here with all of these fresh veggies being delivered weekly. Though I do have a sewing project to share later this week or early next, so hang in there.  And and and, by the end of the month I will have a most exciting finished project to share too! Hint: woodworking.. My role was limited, but I like to think that I had some influence in decision-making.

1 comment:

  1. It's fun to see what you come up with using your CSA foods. I love it on a philosophical level, as well as on a practical level. This is a combo I wouldn't have thought to put together, and yet I bet it's really tasty. Have you thought of compiling a cookbook/lifestyle type of book? Thinking it would make for some really interesting reading...especially on a local level.

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