Thursday, April 07, 2011
A friend of mine has this cooking rule that never made much sense to me: don't spend more time preparing a dish than you do eating it. Uh. If I followed that rule, we'd pretty much never have any food.
I'm pretty fast in the kitchen. I can peel and slice a potato - almost as well as a mandoline can - in a minute or three. When I get home from work late and have four whining hungry kids begging for food, I can get dinner on the table pretty quickly.
But it still takes me longer to prepare the food than it does to eat it. So I'm thinking. Maybe the problem is that I eat too fast. Maybe I need to chew more. Relax and enjoy the flavors and tastes of the fruits of my labor. Put my feet up while I savor the taste of my home cooked food.
I'll have to try that sometime. Maybe when my kids are married off. In the meantime, though, I'm resigned to spending more time cooking than I do eating. The good news is that I enjoy my time in the kitchen. I like peeling, chopping, and sauteing.
Now, my disclaimer. This recipe isn't super speedy. You've got to peel a few potatoes and then slice them super thin. But it's brainless work. Good for when you just need a relaxed 20 minutes in the kitchen. And it makes a super rich, elegant, classy dish that will be a hit with adults and kids alike. Oh, and a bonus - it's Kosher for Passover! (I plan to make this for one of our dairy lunch meals.)
Potato Cheese Gratin
Serves 4-6; about 1 hour 15 minutes prep
Vary the cheese to your liking. This would be amazing and more adult with Swiss cheese. I used half mozzarella and half cheddar and it was perfect.
1 tablespoon butter
3 lb. Idaho potatoes, peeled
1 cup heavy cream (the real, dairy stuff, please)
1 cup milk
1 cup shredded cheese, like cheddar, mozzarella, swiss, parmesan or a combination
salt and pepper
Heat the oven to 375*. Put the butter into a large glass baking dish and let it melt - but not brown - in the oven.
Meanwhile, heat the cream and milk on the stove or in the microwave. Get it nice and hot but try not to let it come to a boil.
Slice the potatoes as thin as you can. Sure, you can use a mandoline if you have one. (Hey, no need to rub it in!)
When the butter is melted, remove the pan from the oven and spread the butter all around the bottom. Create a nice cozy layer of potatoes along the bottom of the pan. Sprinkle with some salt and pepper, and with about half the cheese. Add another layer of potatoes, season, and sprinkle with the rest of the cheese. Add a third layer of potatoes. Now, pour the hot cream over the potatoes.
Bake the gratin, uncovered for about 50 minutes, until the potatoes are nice and cooked and everything is melted and bubbling. Serve immediately or allow to come to room temperature before refrigerating and putting away for later. (If you put it away, you should rewarm it before serving.)
Posted on Thursday, April 07, 2011 by Rivki Locker
ABOUT ME (AND THIS BLOG)
If you're an ordinary person who wants simple ideas for eating kosher, you've come to the right place! I'm just an ordinary Jewish working mom who lives a harried, busy life. I created this blog to share my ideas about how to eat kosher (and usually healthy!) without spending all day shopping, eating, cooking, and measuring portions. I hope you enjoy your visit here.
Visit my other blog!
Here I sit, less than 24 hours before Shabbos, remembering the wonderful meat cigars we had last week. They were crisp. They were perfectly...
I personally am not a major potato kugel fan. I prefer less traditional (and slightly more elegant) fare like crisps or pandow...
Every homemaker should have a signature chocolate chip cookie. A signature cookie defines you as a cook. As a homemaker. Perhaps even as a ...
I do lots of experimenting in the kitchen and my family has learnt to put up with it. Earlier this year, I went on a mission to find a new...
It seems that there is room in this world for another chocolate muffin recipe. You see, I already have a Perfect chocolate muffin recipe. I...
I've been in the throws of a food blogger's dilemma. On the one hand, my followers are relying on me to share a flood of simple Pesa...
There are some foods that should NOT be made on Thursday nights. Thursday in my household is typically pizza night. For good reason. I work...
Jachnun dough, formed (probably incorrectly) in loaves This Shabbos, I tried a new vegetarian chulent recipe. Since we were going to be...
I know what you're thinking. Ordinary people don't have homemade cookies like these. Ordinary people buy store bought seven-layer-c...
Anyone else around here need some comforting this week? I don't know about you, but what with the earthquake , the hurricane , and...
- baking with dorie
- budget friendly
- freezer friendly
- goes great with yogurt
- great as leftovers
- kid friendly
- kugel replacement
- main dishes
- quick and easy
- special occasions
- string beans
- weeknight dinner
Rivki Locker, 2010. Powered by Blogger.