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Thinly sliced yukon gold potatoes, layered and baked in a light buttery sauce and shredded cheese. So good without the guilt! This is one of those dishes that exceeded my expectations, you can use red potatoes or new potatoes, but I really love the buttery texture of yukon gold. The only thing I urge to ensure the potatoes are cooked and tender is that you slice the potatoes 1/8 inch thick, a mandoline really makes this easy. Any thicker and you'll have to adjust the baking time.
Oven fries may seem like a simple side dish that just about anyone could whip up with no problem. At least for me, this was not always true. I have made baked oven fries many times in the past and they were always okay, but they weren’t “Oh my gosh, I love love love them” good. A large part of this was due to the fact that they had a mushy texture.
Mid-terms are upon us! Can you feel it in the air? I sure as hell can! I’m trying to remain calm, though, and think about how I’ve only got NINE weeks of school left until I’ve got that coveted bachelor’s degree. That’s it! Just nine weeks!
You want french fries. You know you do. But it’s the first week of January, and you’re trying to be really good with what you eat. So, you turn down any fast food offerings that whisper sweet nothings to your tastebuds and tie a chastity ring around your lips. Goodness gracious, whatever are you making such a fuss for?
I basically have the palate of an 11-year-old. If I were left to my own devices I would probably eat pizza, tacos, french fries, ice cream and cookies for almost every meal. These things remain my favorites even though I have gained an appreciation for fancier stuff like oysters, truffles, curry, sushi etc.. I’m a little afraid of deep frying, which is probably a good thing, but it normally prevents me from making fries at home.
My favorite dish at this year’s Thanksgiving dinner was this Potato Gratin recipe, courtesy of Frank Stitt’s Southern Table . Stitt’s cookbook has been very reliable, it is also such a beautiful book that I enjoy flipping through it whenever I can. It took some convincing for Bryan to agree to a Thanksgiving dinner with no mashed potatoes, he’s a traditionalist, but after he tasted these he was glad he agreed. Just look at that brown and crunchy and delicious cheese topping! Since this is so easy to make, maybe it will become a good substitute for my macaroni and cheese cravings. Old-Fashioned Potato Gratin
I love sweet potato casserole, but not the overly sweet brown sugar and marshmallow versions found on many Thanksgiving tables in the United States. The sweet potato dish I'm interested in is closer to a gratin, with a big push towards the savory to play off of the natural sweetness of the potatoes. To do this I use herbs, garlic, parmesan cheese and smoked paprika (or chipotle if I'm in the mood to add heat.) Read on for my recipe! Sweet potatoes are naturally very sweet and baking them only intensifies that sweetness. According to Cook's Illustrated , the sugars in sweet potatoes develop up until their internal temperature reach 175 degrees, so a good way to enhance their sweetness is to slowly raise the oven temperature.
Okay, we're not going to win any awards for thinking up this combination. But hey, these potato bites are easy, delicious, and perfect for a Final Four-loving crowd, should you find yourself surrounded by one this weekend. They even remind us of sports bar food...like little deconstructed potato skins. We decided to make these after countless evenings munching on Juno's Pregnant Dates . Those are also very, very yummy, but we started thinking about other things we could wrap in bacon.
This morning I was looking at my home page and I realized that there is a lot of orange sweet potato and pumpkin going on. Considering the time of year I think it is very fitting. Maybe I should go red and green when Christmas comes around? Got any green and red recipes that I can try out for Christmas?