What’s for Dinner?
Pile ’em on
Thanksgiving wouldn’t be complete without the starchy goodness of potatoes. Try this potato gratin recipe, from Food Network star Tyler Florence’s Ultimates.
The Ultimate Potato Gratin
• 1 head savoy cabbage, cored, cleaned, and shredded
• 1 (2-inch) piece slab bacon, thinly sliced
• 2 tablespoons unsalted butter
• 4 garlic cloves, finely chopped
• Sea salt and freshly ground black pepper
• 1/2 bunch fresh chives, finely chopped to 1/4 cup
• 2 pounds baking potatoes, unpeeled and thinly sliced (about 1/8-inch), see Cook’s note*
2 1/2 cups heavy cream
• 2 cups grated Parmesan
1. Preheat the oven to 375 degrees F.
2. Finely shred the cabbage. Cut the bacon into 1/2-inch chunks. Place a small skillet over medium-low heat and fry the bacon, until crisp. Remove from pan with a slotted spoon and drain on paper towels. Set aside.
3. Add 1 tablespoon butter to bacon fat in frying pan. When it has melted add 1/2 the garlic and give it a quick stir with a wooden spoon to soften. Add the cabbage and coat it with the butter. Slowly let it wilt. Add the bacon. Season with salt and freshly ground black pepper. Remove from heat and add most of the chives, reserving a little for the garnish.
4. Generously butter the bottom and sides of a 9 by 13-inch ovenproof casserole dish. In a large bowl, combine the potatoes, 1 1/2 cups of cream, 1 cup of Parmesan, and the remaining garlic. Season with salt and freshly ground black pepper. Using your hands, place a layer of potatoes in the casserole dish. Sprinkle with Parmesan and repeat with 2 more layers. Spoon the cabbage mixture on top and spread it out evenly over the potatoes. Top it off with 2 more layers of potato and Parmesan. Pour the remaining 1 cup cream over the dish. Sprinkle with the remaining Parmesan.
5. Cover dish with aluminum foil. Bake for 1 hour. Remove foil and bake for 30 minutes until golden brown. Leave for 10 minutes before serving. Garnish with fresh chives.
Yield: 6-8 servings
Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs
Made with whole milk, butter and mozzarella, these creamy mashed potatoes will not disappoint. Elevate this dish to another level by topping it off with a few sprinkles of breadcrumbs and grated parmesan.
• 1 tablespoon butter
• 4 pounds russet potatoes, peeled, cut into 1-inch pieces
• 1 cup whole milk
• 1/2 cup (1 stick) butter, melted
• 1 1/2 cups grated mozzarella
• 1 cup freshly grated Parmesan
• Salt and freshly ground black pepper
• 2 tablespoons plain dry bread crumbs
1. Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.
2. Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well.
3. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan.
4. Season, to taste, with salt and pepper.
5. Transfer the potatoes to the prepared baking dish.
6. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes.
7. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
8. Bake, uncovered, until the topping is golden brown, about 20 minutes.
Yields: 6-8 servings
Caramelized-Shallot Mashed Potatoes
Everybody loves a simple mashed potato dish with gravy, but I personally like my spuds dressed up pretty in herbs and flavored with the onion family. Caramelized shallots add an appealing sweetness to these mashed Yukon Golds, and the whole milk lends it its creamy texture.
• 6 tablespoons (3/4 stick) butter, divided
• 2 cups sliced shallots
• 3/4 cup whole milk
• 2 pounds large Yukon Gold potatoes, peeled, quartered
1. Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add sliced shallots and cook until tender and brown, stirring often, about 20 minutes. Transfer shallots to small bowl. Add milk to skillet. Set aside.
2. Meanwhile, place quartered potatoes in large saucepan. Add enough cold water to pan to cover potatoes by 1 1/2 inches. Bring to boil, reduce heat to medium, and simmer until potatoes are tender, about 15 minutes.
3. Drain. Return potatoes to pan and stir over medium heat until dry, about 1 minute. Add remaining 4 tablespoons butter.
4. Bring milk in skillet to simmer, scraping up any browned bits. Add hot milk to potatoes.
5. Mash potatoes. Stir in caramelized shallots and season to taste with salt and pepper.
Yield: Makes 6 servings