Potato Gratin with Cream, Onion, and Herbs
Potato Gratin with Cream, Onion, and Herbs is an adaptation of the traditional Dauphinoise dish. I use a deeper pan than the typical 2 to 3 inch gratin dish, I omit the cheese, and I add very thinly sliced onions and carrots to enhance the flavor without overpowering the potato, which is the star of this delicious dish.
No Bake Strawberry Icebox Cake
Excellent when using leeks or shallots in place of onions (just make sure the potato doesn’t overpower the other ingredients). An excellent side dish for roasts or roasted veggies (for a vegetarian meal), as well as a wonderful leftover.
- 1 pound Yukon Gold potatoes
- 1 very thinly sliced yellow onion
- 3 very thinly sliced medium carrots
- 2 cups light cream to cover
- 1 teaspoon salt
- 1 teaspoon pepper
Coconut Chickpeas with Winter Squash
- 5 tablespoons butter
- 1 bunch minced parsley
- Put the oven to 350 degrees.
- Using a sharp knife, halve or quarter potatoes. Peeling is not required
- Cut the onion and carrot into as thin a slice as you can, then coarsely mince any herbs you intend to use.
- Pick a baking dish that will allow you to stack the potatoes, onions, and carrots about 4 inches high. Spread butter on the plate.
- Each layer should be composed of potato, carrot, onion, salt, pepper, fresh herbs, and butter dots on top. Place a small amount of potato slices over the top of the carrot and onion pieces (the potatoes are the star in this dish). Aim for at least three layers, finishing with butter specks on top to brown the food.