Potato Gratin a la Flamande

Flemish cuisine has a split personality. It's part French and part Belgian. The food is delicious trencherman fare and the regional drink is beer. Parisian's cook with wine, the Flemish prefer beer. While the food of Flanders and Picardy lacks the finesse of other regions, it's not without sophistication and it's layered flavors are delicious. The bitter aftertaste that's ascribed to much of the regions cooking is really due to a poor choice of beer. In an effort to make a perfect carbonnarde, I've tested lots of beer. I discovered one that's perfect for cooking. It's O'Doul's Amber Non-Alcoholic Brew; it can be found everywhere for centimes on the dollar and, because it's non-alcoholic, it can be used by folks who might normally have to bypass a recipe because of its alcohol content. Beer is an important part of today's recipe. It adds a distinct flavor to the potatoes. I define a potato gratin as scalloped potatoes made without milk and I think I'm close to being correct. Today's potatoes are flavored with flat beer and a little butter, so we're going to call it a gratin. It's less rich and, I think more flavorful, than old-fashioned scalloped potatoes. Men love this.

Potato Gratin a la Flamande

Ingredients:
1 8-ounce yellow onion, halved, then finely sliced
1-1/2 pounds potatoes, thinly sliced
1 cup flat beer (i.e. O'Doul's Amber Non-Alcoholic Brew)
1 teaspoon brown sugar
1/2 cup heavy cream
2 tablespoons unsalted butter
Kosher salt
Black pepper, coarsely ground
Optional garnish: chopped parsley

Directions:
1) Preheat oven at 425F. Spray bottom and sides of a deep baking dish with nonstick cooking spray.
2) Alternate layers of onions and potatoes in casserole. First layer should be onions, last layer should be potatoes. Lightly salt and pepper layers as their built.
3) Combine beer and brown sugar in a small bowl. Pour over potatoes. Dot top of potatoes with butter.
4) Cover dish and place in oven. After 10 minutes reduce oven thermostat to 375 degrees F. Bake, covered, for 40 minutes longer. Remove cover, pour cream over potatoes and bake until golden brown, about 15 minutes longer. Let rest for 10 to 15 minutes before serving. Garnish with parsley if using. Yield: 4 servings.

I'm sending this entry to Cathy at Noble Pig for the May Potato Ho Down.

Savory Roasted Potatoes for a Crowd

The highlight of our Easter feast is a butterflied leg of lamb that will be grilled outdoors - rain or shine. That leaves the oven free to roast potatoes for a crowd. This recipe originally appeared in Fine Cooking magazine. I have doubled all the ingredients so the recipe will feed 8 to 12 hungry adults. A caution - the potatoes look singularly unappealing when they're first coated. A not to worry - they'll emerge from the oven with a crisp and tangy crust. Be sure to use baking sheets that are well coated with oil or cooking spray and keep the potatoes in a single layer as they roast. While they are too tangy for fish, these potatoes are a wonderful accompaniment for any plain meat or poultry. I hope you'll give them a try.

Savory Roasted Potatoes

Ingredients:
3/4 cup Dijon mustard
1/2 cup olive oil
2 tablespoons Chicken broth
2 tablespoons chopped garlic
2 tablespoons chopped fresh rosemary
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
4 pounds red-skinned or Yukon gold potatoes, cut in 1-inch dice

Directions:
1) Heat the oven to 400 degrees F. In a large mixing bowl, whisk mustard, olive oil, chicken broth, garlic, rosemary, salt, and pepper until combined. Add the potatoes and toss to coat.
2) Dump potatoes onto two greased large rimmed baking sheet and spread them in a single layer. Roast, tossing with a spatula a few times, until potatoes are crusty on the outside and tender throughout, 50 to 55 min. Serve hot. Yield: 8 to 12 servings.

Mustard Glazed Potatoes

I love potatoes, but it's hard to find potato recipes that are scaled to smaller families. Sometimes you have to be creative. This recipe requires some attention, but if you're looking for something to make a roast chicken or grilled steak sing, you'll love these glazed potatoes. The ingredients are easy to obtain and the recipe is simple to prepare. One caution - keep your eye on them because the potatoes blacken quickly. Brown is good, black is not. The potatoes are prepared in two stages. They initially cook in a microwave but are glazed, stovetop, in a heavy skillet. Total cooking time is about 30 minutes. The potatoes must cook in a single layer, so avoid the temptation to work with more than a pound of potatoes at a time. You're going to like these.

Mustard Glazed Potatoes

Ingredients:
1 pound tiny Yukon Gold potatoes, washed and unpeeled
2 tablespoons Dijon mustard
3 tablespoons olive oil, divided use
1 tablespoon vermouth or white wine (optional)
2 tablespoons reduced sodium chicken broth + broth for thinning marinade
1 teaspoon minced garlic
1/4 teaspoon dried rosemary
1/4 teaspoon fresh cracked pepper
Salt to taste
1 tablespoon chopped parsley

Directions:
1) Place a single layer of potatoes in bottom of a large (12-inch) microwavable container that has a lid. Add 3 tablespoons of water to pan; cover and microwave on HIGH for 10 minutes. Remove from oven. Drain.
2) While potatoes cook, place mustard, 2 tablespoons oil, vermouth, chicken broth, garlic rosemary and pepper in a large bowl. Whisk to combine. Set aside.
3) Add potatoes to sauce; toss with a wooden spoon to coat all surfaces.
4) Heat reserved 1 tablespoon oil in a large (12-inch) skillet. When oil begins to shimmer, add contents of bowl containing potatoes to pan and cook over medium-high heat until potatoes are glazed and brown. Add more chicken broth if pan becomes too dry. Garnish with chopped parsley. Yield: 4 servings.

Potatoes Anna and Japanese-Style Potatoes with Butter and Soy

Years ago Potatoes Anna were often a component of dinner parties and special family meals in our home. I stopped making them because they were so rich. Granted they were delicious, but anything made with that much butter should be be good! One of my daughters told me that Cooking Light had a recipe for Pommes Anna and suggested that I give it a try. I did, but I've found my tastes have changed. There's no denying the potatoes are delicious and beautiful to look at, but after such a long absence on our table I thought they looked a bit contrived and a bit too perfect for a table that has relaxed - considerably - with the march of time. Earlier this year, I had the good fortune to stumble on a recipe for Japanese-style potatoes with butter and soy on the blog Just Hungry. These potatoes are simple to make and they are really flavorful. As it happened we sampled the potatoes back to back and that made it easy to compare them. Both are delicious, but unless the pope or the president come for dinner the Japanese-style potatoes are a hands down winner.

Potatoes Anna

Ingredients:
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 1/2 tablespoons unsalted butter, divided
3 pounds baking potatoes, peeled and cut into thin slices
1 tablespoon parsley, chopped

Directions:
1) Preheat oven to 450 F.
2) Combine salt and pepper in a small bowl. Melt 2 1/2 tablespoons of butter in an oven-proof skillet or Dutch oven over medium heat.
3) Arrange a single layer of potato slices, slightly overlapping, in a circular pattern in pan. Sprinkle with 1/4 teaspoon salt and pepper mixture.
4) Melt remaining 1 tablespoon of butter in a small, microwave-safe bowl. Drizzle 1/2 teaspoon of melted butter over potatoes in pan.
5) Repeat the layers 5 times, ending with butter and pressing down firmly after each layer to "pack" them together. Cover and bake for 20 minutes. Uncover and bake an additional 25 minutes, or until potatoes are golden.
6) Remove from oven and loosen the edges with a spatula. Place a plate upside-down on top of the pan; invert the potatoes onto the plate. Sprinkle with parsley. Yield: 6 servings.

Cook's Note: For best color pat potato slices dry before layering. This recipe first appeared in Cooking Light magazine.




Japanese-Style Potatoes with Butter and Soy

Ingredients:
1 pound tiny Yukon Gold potatoes, washed and unpeeled
Salt
2 tablespoons butter
1 tablespoon soy sauce
Black pepper

Directions:
1) Preheat the oven to 400 degrees F.
2) Put the potatoes in a pan and cover with heavily salted water. Bring to a boil and cook until just fork tender, about 10 minutes. Drain. Alternatively, potatoes may be placed in a single layer in a microwavable container to which 3 tablespoons of water is added; cook on HIGH power for 10 minutes, or until tender.
3) Melt butter in pan; add soy sauce. Return potatoes to pan; lightly toss to coat. Transfer to a baking sheet. Roast for 25 to 30 minutes, or until potatoes are brown and cooked through. Sprinkle with salt and pepper. Garnish with chopped parsley. Yield: 4 servings.

This recipe was developed by Maki and can be found on her blog Just Hungry.

Im sending this entry to Christie at Fig and Cherry who is hosting this month's Potato Ho Down. The Potato Ho Down event is the brainchild of Cathy who can be found at Noble Pig.

Two Potato Make-Aheads Plus Gravy

My kitchen is positioned in the center of our home. No walls separate it from the living or dining room (right click on photograph for an expanded view). I love the views, the bright and open space and the accessibility it gives me to visitors in our home. I'm not shy about cooking in front of others - truth be told, I'm a real ham - but there are certain dishes I like to prepare before my guests arrive so they can be spared the noise of appliances and the unsightly mess of dirty pans. Today's recipes are some of the make-aheads I prepare for our Thanksgiving dinner. I hope you'll be able to use them as well.

Make-Ahead Swedish Potato and Rutabaga Casserole



Ingredients:
2 pounds unpeeled Yukon Gold potatoes
2 tablespoon salt, divided use
1 pound rutabagas, peeled and cut in 1-inch cubes
1/4 cup all-purpose flour
2 large eggs, lightly beaten
1/2 cup half-and-half or whole milk
1 tablespoon softened butter
1/4 cup dried bread crumbs

Directions:
1) Place the potatoes in a large saucepan. Cover with water; add 1 tablespoon salt to pan. Bring to a boil and simmer for 20 to 25 minutes, or until potatoes are tender. Drain, peel and mash the potatoes.
2) Meanwhile, place rutabagas in another large pan. Cover with water; add 2 teaspoons salt. Bring to a boil and cook for 25 to 30 minutes, or until tender. Drain and mash; add to potatoes. Beat with an electric mixer until smooth and well combined. Add flour, eggs and milk. Beat until smooth. Taste for salt; adjust with reserved 1 teaspoon salt as required.
3) Butter a shallow 3-quart casserole. Spoon potatoes into casserole; dot with butter and sprinkle with bread crumbs. Cover with plastic wrap and refrigerate.
4) When ready to cook bring casserole to room temperature. Preheat oven to 350 degrees F. Bake, uncovered, for 1 hour or until very lightly browned. Yield: 12 servings.

Cook's Note: Potato casserole can be assembled the day before serving.

Make-Ahead Mashed Potatoes



Ingredients:
5 pounds waxy potatoes, peeled and cut in 1-inch cubes
Salt
1-1/2 cups reduced fat sour cream
5 tablespoons butter, divided use
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup dried bread crumbs

Directions:
1) Place potatoes in a large pan. Cover with water; add 1 teaspoon salt per quart of water. Bring to a boil and cook for 20 to 25 minutes or until potatoes are tender. Drain. Put potatoes through a ricer and scape into a large bowl. Add sour cream, butter, salt and pepper. Beat with an electric mixer until light and fluffy. Adjust salt and pepper to taste.
2) Butter a 3-quart casserole; add potato mixture. Cover and refrigerate until ready to bake.
3) Bring casserole to room temperature. Preheat oven to 325 degree F. Bake, covered, for 1 hour. Toss breadcrumbs with reserved 1 tablespoon butter. Sprinkle over surface of potatoes. Bake, uncovered, for 30 minutes. Yield: 12 to 14 servings.

Cook's Note: Potatoes can be assembled the day before serving.

Make-Ahead Turkey Gravy



Ingredients:
4 turkey wings (about 3 pounds)
2 medium onions, peeled and quartered
1 cup water
8 cups chicken broth, divided use
3/4 cup chopped carrot
1/2 teaspoon dried thyme
3/4 cup flour
2 tablespoons butter
1/2 teaspoon ground black pepper

Directions:
1) Preheat oven to 400 degrees F. Arrange wings in a single layer in a large roasting pan. Scatter onions over wings. Roast, uncovered, for 1-1/4 hours, or until wings are brown.
2) Place wings and onions in a 5-to-6 quart pot. Pour water in roasting pan and stir, scraping up brown bits from bottom. Add to pot with wings and onions. Add 6 cups broth (refrigerate remaining 2 cups), carrot and thyme. Bring to a boil; reduce heat and simmer, uncovered, 1 1/2 hours.
3) Remove wings to cutting board. When cool, pull off skin and meat. Discard skin; save meat for another use.
4) Strain broth into a large container, pressing vegetables to extract as much liquid as possible. Discard vegetables; refrigerate broth and allow fat to rise to top. Skim off fat. Transfer broth to 3 quart pot and set on stove.
5) In a bowl, whisk flour into remaining 2 cups broth until blended and smooth. Bring broth in pot to a gentle boil. Whisk in broth-flour mixture and boil 3 to 4 minutes to thicken gravy and remove floury taste. Stir in butter and pepper. Serve or pour into containers; refrigerate up to 1 week or freeze up to 6 months. Yield: 8 cups.

Cook's Note: This recipe has appeared in Farm Journal and Woman's Day magazine.

Caramelized Potatoes - Brunede Kartofler

This is an unusual recipe. Potatoes are a staple of the Scandinavian diet and this caramelized version of new potatoes accompanies roast goose on the Christmas table. The potatoes also pair well with ham and pork. If you like yams or sweet potatoes, you'll like this novel dish. While the potatoes are traditionally peeled, I prefer to keep the skins on. This is simple and inexpensive to make and it's a great addition to a special meal.

Caramelized Potatoes - Brunede Kartofler

Ingredients:
2 pounds small Yukon Gold potatoes, washed and unpeeled
1/2 cup granulated sugar
8 tablespoons (1 stick) melted unsalted butter
Coarse salt
Parsley

Directions:
1) Put the potatoes in a pan and cover with heavily salted water. Bring to a boil and cook until just fork tender, about 10 to 15 minutes. Drain.
2) Melt sugar in a heavy skillet over low heat. Cook, stirring constantly, until the sugar turns light brown. Stir in melted butter. Add one layer of potatoes to pan; shake skillet to roll potatoes and coat all sides with caramel. Move potatoes to a heated platter and repeat procedure until all potatoes are coated. Sprinkle with coarse salt. Garnish with parsley. Yield: 8 servings.