Saturday, January 22, 2011

home alone - my version

I just got back from a business trip late last night, I am supposed to be doing homework, but babe is on a boys ski weekend and so...instead I made potato gratin. I don't believe this dish qualifies as particularly low-calorie food, but it sure was good and my evening was as girly as you can get. Watching Eat, Pray, Love; eating comfort food; white wine. I am happy to share my recipe for the potato gratin. I adapted it from a Canadian living recipe - actually I changed it quite a bit, and it is delicious. Here is the recipe.

Cheddar Cheese Potato Gratin

If you don't have fresh sage on hand, substitute 1 tsp (5 mL) finely chopped fresh thyme leaves or 1/2 tsp (2 mL) dried sage or thyme.

3 or 4 strips organic bacon (make it organic so you can pretend bacon is good for you :))
1/4 cup butter
2 onions, finely chopped
1 clove garlic, minced
1 tblsp finely chopped fresh sage
1 cup thinly sliced mushrooms
1/2 tsp salt
ample ground pepper
2 lb russet or baking potatoes
7 oz shredded sharp cheddar cheese ( I use the white cheddar)

  • Slice bacon into small pieces (about 1/4 inch or so), fry until somewhat golden brown and set aside.
  • In skillet over medium heat, melt butter; fry onions, garlic, sage, mushrooms, salt and pepper, stirring occasionally, until onions are softened, about 10 minutes, add bacon, stir and cook for another minute.
  • Using mandoline or sharp knife, peel and thinly slice potatoes.
  • Generously butter bottom of 8-cup (2 L) gratin dish. Layer one-quarter of the potatoes on bottom; sprinkle with one-quarter of the onion mixture. Repeat layers 3 times. Cover with foil tightly.
  • Bake in bottom third of 350°F (180°C) oven until potatoes are tender, about 1 hour.
  • Remove foil; cover potato mixture with cheese. Bake in top third of 450°F (230°C) oven until cheese is bubbly and lightly browned, 5 to 10 minutes.

Eat and enjoy and be happy