Potato and Carrot Gratin

We interrupt our regularly scheduled programming...I wanted to bring you up to date with some news that may affect the frequency with which I'll be posting here. I have been scheduled for two corneal transplants, the first of which will occur next week. I've prepared the blog as best I can for contingencies that may follow surgery, and using a combination of old, new, borrowed and blue posts, I should be able to follow a near normal posting schedule. I think! At least that's the plan. The next few months are going to have a circus aspect about them. We are also in the process of selling our home and that leads to craziness and cooking of a different sort. I'll be featuring more recipes for breads and desserts in an attempt to keep the house from smelling like a pizza parlor and, hopefully, we'll be back on a more normal track by January. I hope all of you will continue to stop by.

From the kitchen of One Perfect Bite...Our last big get-together before the first of the year is going to be tomorrow evening. I have planned a fairly elegant, but easy-on-the-cook menu, and much of what I'll be serving can be made well-ahead of time. While very rich, this potato and carrot gratin is a wonderful accompaniment to a roast or grilled meat and it can be made the day before it is to be served. There is, of course, a catch. The potatoes and carrots must be thinly sliced and you will need a mandoline or other slicing device to cut them. These are delicious when made with heavy cream, but half-and-half or light cream can be substituted if you are watching calories or counting fat grams. The potatoes can be table ready in about and hour. The recipe was developed by Alexis Touchet for the Huffington Post and I do hope you'll give it a try. You will not be disappointed. Here is how the potatoes are made.

Potato and Carrot Gratin...from the kitchen of One Perfect Bite courtesy of Alexis Touchet via Huffington Post

Ingredients:
2 tablespoons unsalted butter
3 pounds medium Yukon Gold potatoes
1 pound carrots
1-3/4 cups heavy cream
1-3/4 cups whole milk
2 large garlic cloves, finely chopped
1-3/4 teaspoons salt
1/2 teaspoon black pepper, freshly ground
2 cups coarsely grated Gruyere (about 6 ounces)

Directions:
1) Preheat oven to 400 degrees F with rack in middle. Spread butter into a 15- by 10-inch (4-quart) baking dish.
2) Peel potatoes and carrots, then cut both into 1/16-inch thick slices with slicer and transfer to a 6-quart heavy pot.
3) Add cream, milk, garlic, salt and pepper and bring just to a boil over moderate heat, stirring frequently to prevent scorching.
4) Spread mixture evenly in baking dish, then sprinkle with cheese and bake until vegetables are tender and top is golden brown in spots, 25 to 30 minutes. Let stand 15 minutes before serving. Yields: 8 to 10 servings.

Cook's Note: Gratin can be baked 1 day ahead. Cool completely, then refrigerate, covered. Bring to room temperature before reheating, uncovered, in a 350 F oven, 20 to 30 minutes.

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Tuscan-Style White Bean Gratin

From the kitchen of One Perfect Bite...If you are tired of the New England or Southwestern versions of baked beans, you might want to give this riff on a Tuscan classic a try. The dish, which uses canned beans, comes together without fuss or bother and it is nice to serve with some of the plain grilled meats of summer. I particularly like these beans with plain grilled chicken or pork chops. While this quick version will never replace the classic white bean gratin, it is close enough to serve without embarrassment and it is a great side to serve with a sleepy summer meal. Try not to get carried away with the rosemary. It is pungent and particularly strong at this time of year and it will hijack the beans if you use too much of it. It is also important to remember that you are working with fully cooked beans that need only to be heated through. They will get mushy if you allow them to simmer for too long a time, so please adjust your times accordingly. This is a nice recipe to have in the hopper when you are looking for something a bit different to eat. It certainly delivers on flavor. Here is how the beans are made.

Tuscan-Style White Bean Gratin...from the kitchen of One Perfect Bite inspired by America's Test Kitchen

Ingredients:
3 (14.5-oz.) cans of cannellini beans
2 tablespoons extra virgin olive oil
1 large onion, finely minced
1 tablespoon minced fresh garlic
1 teaspoon minced fresh rosemary
1 (10.5-oz.) can condensed chicken broth, undiluted
1 cup grated Parmesan cheese

Directions:
1) Move an oven rack to 6-inches below broiler element. Preheat broiler.
2) Rinse and drain beans. Place 1 cup of beans in a bowl and and mash until smooth with a fork or the back of a large spoon.
3) Heat oil in a large ovenproof skillet until it shimmers. Add onion and cook over medium-high heat until soft and lightly browned, about 8 to 10 minutes. Stir in garlic and rosemary and cook until fragrant, about 30 seconds longer.
4) Stir in broth and bring to a simmer. Add mashed beans and stir until smooth. Add whole beans and bring to a simmer. Remove from heat. Sprinkle top of beans with Parmesan cheese.
5) Place pan under broiler element and broil until cheese bubbles and browns. Let cool slightly before serving. Yield: 6 servings.

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Jansen's Temptation

From the kitchen of One Perfect Bite...I knew nothing of April Bloomfield until I began to work my way through the Gourmet Live list of Women Game Changers in Food last year. At that time she was executive chef of the Breslin and the Spotted Pig in New York City, and I decided to make the ricotta pancakes that had helped to make her eclectic style of cooking famous. I loved the pancakes, as did my family, so I began to clip her recipes whenever I came across one that could be made in a home kitchen. I tend to do a lot of Scandinavian cooking at this time of year, and in that stash of recipes I had been collecting was one for Jansen's Temptation, a Swedish potato gratin that is made with heavy cream and anchovies. I made the dish this past weekend and was really pleased with the results. As is my habit, first time through, a recipe is always made to the developer's specification. Theme and variation are saved for later performances. This is a delicious dish, but next time I prepare it, I'll use light cream or half-and-half to make the cream base in which the potatoes cook. While I found the gratin to be overly rich, the Silver Fox loved it, so, despite its creamy excess, it will again appear on my table, though in a somewhat lightened form. The flavor of the infused cream, which contains onions, anchovies and fennel, is a wonderful and the dish is not difficult to make. I hope you will give this remarkable recipe a try. I think you will be delighted with this Swedish classic. Here's how Jansen's Temptation is made.

Jansen's Temptation...from the kitchen of One Perfect Bite courtesy of April Bloomfield

Ingredients:
2 cups cream
3 cloves garlic, quartered
2 tablespoons thyme, plus a little extra for garnish
1-3/4 ounces anchovy fillets, plus 4 extra for garnish
2/3 teaspoon ground fennel
4 tablespoons butter
2 peeled onions, sliced thinly
1/2 teaspoon kosher salt
4 to 6 Yukon gold potatoes, peeled and cut into sixths
Bread crumbs, as needed

Directions:
1) Preheat oven to 325 degrees F.
2) To prepare cream base, bring cream, garlic, thyme, anchovies, and fennel to a boil. Remove from heat and let ingredients infuse for 10 minutes. Once cooled, purée in blender until smooth.
3) In a medium sauté pan add 2 tablespoons butter. Add onions and cook over medium heat until tender, about 10 minutes. Add salt and remaining butter and continue cooking until onions are very soft, but not brown, about 4 minutes. Remove from heat and reserve until assembly.
4) Place potatoes in a large pot and cover with cold water. Heavily season water with salt and bring to a boil. Cook potatoes until very tender (there should be no resistance when pierced with a knife), about 15 to 20 minutes, depending on size of potatoes. Strain and set aside.
5) Assemble dish by placing a layer of cooked potatoes wedges in bottom of a 9-inch gratin dish. Follow with a layer made with half the onions. Top with remaining potato wedges and finally, remaining onions. Pour cream over layers until dish is full, and almost overflowing.
6) Sprinkle with breadcrumbs and fresh thyme. Top with 4 anchovy fillets and bake for 20 minutes. Allow to rest a minute or two, but serve hot. Yield: 4 servings.

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Gratin Dauphinois

From the kitchen of One Perfect Bite...I love to serve these potatoes when I need something special to accompany a main course for which there is no gravy. Gratin Dauphinois is a Frenchified version of scalloped potatoes, and while the dish sounds elegant, its history can be traced to French peasant kitchens. This gratin is truly easy to make and the version I've finally claimed as my own was developed by Jacques Pepin for the Gourmet Cookbook. The trick to this dish lies in the way the potatoes are handled. They have to be paper thin, and because I can't consistently hand cut slices to his specifications, I use a mandoline to perform the task. You'll probably want to use one as well. Once sliced, the potatoes are warmed in cream and then transferred to a gratin pan to finish cooking in the oven. The type of potato you use also factors into the success of this dish. Potatoes are usually classified as boilers or bakers, but there is another category that falls between the two. The difference between the various potato types depends on the amount and type of starch they contain. Bakers are starchy and have a dry, mealy texture. They are ideal for baking, mashing and French fries. The boilers are also called waxy potatoes. They have a thin, smooth skin and an almost waxy flesh. They are relatively high in moisture and sugar, but low in starch, and, because they hold their shape, they are ideal to use for roasting and work well in soups, casseroles and potato salad. Then there are the all-purpose potatoes we want to use in recipes such as this. Potatoes, such as the Yukon Gold, are moister than baking potatoes, hold together when boiled and are particularly well-suited for use in gratins. It is important not to overcook this dish. I've found 45 minutes to be perfect in my oven. At that point there is still a bit of liquid in the pan and the potatoes are tender when speared with the tip of a knife. If the potatoes are allowed to sit  for about 15 minutes they will soak up the last of the cream and be perfect for serving. Try to eat these the day you make them. I think they become quite ordinary if they are kept overnight. I know those of you who try these potatoes will love them. Here's how they are made.

Gratin Dauphinois...from the kitchen of One Perfect Bite inspired by Jacques Pepin

Ingredients:
2-1/2 lbs boiling potatoes, such as Yukon Gold
3-1/2 cups half-and-half
2 large garlic cloves, minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
3/4 cup coarsely grated Gruyère

Directions:
1) Put a rack in middle of oven and preheat oven to 400 degrees F. Generously butter a 2-1/2 to 3-quart gratin dish or other shallow baking dish.
2) Peel potatoes. Cut crosswise into 1/16-inch-thick slices with slicer and transfer to a 4-quart heavy saucepan. Add half-and-half, garlic, salt, and pepper and bring just to a boil over moderate heat. Pour potato mixture into buttered dish, distributing potatoes evenly. Sprinkle nutmeg and cheese over top.
3) Bake until potatoes are tender and top is golden brown, 35 to 45 minutes. Let stand for 15 minutes before serving. Yield: 8 servings.

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Cauliflower Gratin

From the kitchen of One Perfect Bite...I first saw this recipe in Leite's Culinaria shortly after Dorie Greenspan's book, Around My French Table, was published. I printed off the recipe but did nothing with it until the purchase and perusal of her book again brought it to mind. August marks a flood of broccoli and cauliflower in local markets and the need to use cauliflower that had been purchased moved this recipe center stage. This gratin is very easy to make, and it is quite good. My only problem is that I think this creamy, almost quiche-like, creation is too rich to be served as a side dish. That makes me a party of one, because most other reviewers think it is a perfect accompaniment to any type of roast meat. While I would not serve it as part of a dinner, I do think this rich gratin is perfect for lunch or a light supper. The dish is best served warm and eaten on the day it is made. While it can be re-heated, the gratin becomes more strongly flavored the longer it sits and the leftovers might be a hard sell. If you are looking for new ways to serve cauliflower, I urge you to give this recipe a try. I think you'll really enjoy the gratin. Here's how it is made.

Cauliflower Gratin...from the kitchen of One Perfect Bite courtesy of Dorie Greenspan

Ingredients:
Butter for the baking dish
1 cauliflower (a medium head, about 2 1/2 pounds or so)
1/4 pound bacon, cut crosswise into slender strips
1/3 cup all-purpose flour
5 large eggs, lightly beaten
1 cup heavy cream
2/3 cup whole milk
Salt and freshly ground pepper
Freshly grated nutmeg
3 ounces Gruyère (you can use Emmenthal or even Swiss in a pinch), grated

Directions:
1) Adjust oven rack to center position and preheat the oven to 425 degrees F. Generously butter a 9 x 13-inch ovenproof dish and place it on a rimmed baking sheet lined with a Silpat or parchment paper.
2) Bring a large pot of salted water to a boil. Cut florets from cauliflower, leaving about an inch or so of stem. Drop florets into boiling water and cook until fork-tender, anywhere from 4 to 10 minutes, depending on the size of the florets. (Alternatively, you can steam the florets over salted water.) Drain and rinse cauliflower florets under cold running water to cool them and pat them completely dry.
3) While cauliflower is cooking, toss bacon strips into a heavy skillet, place skillet over medium heat, and cook just until bacon is browned but not crisp. Drain and pat dry.
4) Spread cauliflower in buttered pan and scatter bacon over surface.
5) Place flour in a bowl and gradually whisk in eggs until blended. Slowly whisk in cream and milk. Season mixture with salt, pepper, and nutmeg and stir in about 2/3 of cheese. Pour mixture over cauliflower and bacon, shaking pan a little so that liquid settles between florets. Scatter remaining cheese over the top.
6) Bake cauliflower-bacon gratin for about 25 minutes, or until puffed and golden and a knife inserted in center comes out clean. If top isn’t as brown as you’d like, run gratin under the broiler for a couple of minutes.
7) Gratin is best just from oven or when warm, although it can be enjoyed at room temperature, just like a quiche. You really should eat cauliflower-bacon gratin freshly made, but if you’ve got leftovers, cover and refrigerate them, then let them come to room temperature or warm briefly and gently in oven. Yield: 10 small servings.

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Zucchini Gratin - Blue Monday

From the kitchen of One Perfect Bite...If ever you've wondered why I don't review restaurants, this snippet from my notes might help you understand. "The best part of lunch was the al fresco setting. That, unfortunately, wasn't edible. Neither was the food." I'm by nature easy to please and hate to find a recipe or restaurant wanting. I envy reviewers who can handle negatives in a less blunt fashion than my own. If you want to read wonderful restaurant reviews, I urge you to read those written by Jeroxie or the distaff side of Pig Pig's Corner. Good or bad, they deliver their opinions in a far more tactful manner than my own, but you still know where they are coming from and they speak truth to power. It's my hope that folks who stake their reputations on the contents of a plate, will learn that kitchen and staff must be supervised at all times. Reputations made at dinner can be lost at lunch and, with no dearth of restaurants, "eternal vigilance" just might pay next months rent. I'd name the restaurant at which I ate, but it will be gone within 6 months so there's no reason to cause ill-will in my small community. A bad lunch, however, means dinner must be PDG. To help ours along, I fell back on a wonderfully simple dish created by Patricia Wells. I can honestly say I've never had a bad experience with her recipes and she is one of my favorite food writers. The dish is a zucchini gratin and it is a wonderful accompaniment to plain grilled meat or poultry. It is easy to assemble, quick to cook and altogether delicious. I hope you'll try it. You're going to love the way it tastes. Here's the recipe.

Zucchini Gratin...from the kitchen of One Perfect Bite courtesy of Patricia Wells

Ingredients:
2 tablespoons olive oil
4 cloves garlic, peeled and halved
1 pound yellow and green zucchini, trimmed and cut into chunks
1/4 cup light cream or half-and-half
1 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup (1-oz.) freshly grated Gruyere cheese

Directions:
1) Preheat broiler. Grease a 1-quart gratin dish. Set aside.
2) Heat oil in a large skillet set over moderate heat until it is hot but not smoking. Add e garlic and zucchini, and brown for about 5 minutes. Reduce heat to low, cover, and cook until soft, about 8 minutes more.
3) Transfer zucchini to prepared gratin dish. Drizzle light cream all over. Season with salt and pepper. Adjust seasoning to taste. Sprinkle with cheese. Place under broiler and broil until the cheese is melted and golden, 2 to 3 minutes. Yield: 4 servings.

You might also enjoy these recipes:
Summer Summer Pasta with Zucchini and Tomatoes - Je Mange la Ville
Zucchini Relish - The Local Cook
Zucchini Pancakes - Delicious Dishings
Zucchini Pistou Pasta - Closet Cooking
Zucchini Bake with Feta and Thyme - Real Mom Kitchen
Zucchini and Goat's Cheese Pizza - The Purple Foodie
Zucchini Caponata - Inspired 2 Cook
Pasta with Zucchini, Parmesan and Olive Oil - One Perfect Bite

This post is being linked to:
Smiling Sally - Blue Monday

Broccoli and Cauliflower Gratin

From the kitchen of One Perfect Bite...This is a quick and delicious dish that I stumbled on while looking for new ways to cook broccoli and cauliflower. The recipe was developed by Laura Chenel for Food and Wine magazine. There tends to be a sameness to recipes that are written for the more strongly flavored vegetables. This one is a delightful departure from the norm. While I love the recipe as it is written, I would suggest you omit the broccoli and double the the amount of cauliflower the recipe calls for. I think the mix of ingredients is better suited to cauliflower and it makes for a much prettier dish than when the two are combined. I promise I'll give broccoli equal time at a later date. I love it, just not in this particular dish. This gratin is strongly flavored and is probably best served with plain grilled chicken or meat, though I must say I liked this enough to have the leftovers for my breakfast the last time I made it. "Gratin" is one of those culinary oddities that identifies a pan in which to cook, as well as a method of cooking. The pan is a shallow vessel that is used to hold a mixture that is topped with breadcrumbs and cheese and quickly broiled or flashed to produce a crunchy crust. They are usually easy to prepare, high in calories and absolutely delicious. This one is no exception, though it healthier than most. This is a really nice, serviceable recipe that you'll use over and over again once you've tried it. I hope that will be soon. Here's the recipe.

Broccoli and Cauliflower Gratin...from the kitchen of One Perfect Bite, courtesy of Laura Chenel

Ingredients:
4 cups broccoli florets (from 2 small heads)
4 cups cauliflower florets (from 1 small head)
1/4 cup extra-virgin olive oil
2 large garlic cloves, minced
1/8 teaspoon crushed red pepper
1/2 pound sharp Cheddar cheese, coarsely shredded (2 cups)
1/4 cup pitted oil-cured green or black olives, coarsely chopped
1 cup coarse plain dry bread crumbs
Salt and freshly ground pepper

Directions:
1) Preheat oven to 400 degrees F. Butter a 2-inch-deep 2-quart baking dish. Bring a large saucepan of salted water to a boil, add broccoli and cauliflower and cook until crisp-tender, about 3 minutes. Drain thoroughly.
2) In a large skillet, heat 2 tablespoons of oil over moderate heat. Add garlic and crushed red pepper and cook just until fragrant. Remove pan from burner. Add broccoli and cauliflower and toss. Toss olives and half of cheese with vegetables. Transfer to a baking dish and sprinkle with remaining cheese.
3) In a small bowl, toss crumbs with remaining 2 tablespoons of olive oil; season with salt and pepper. Sprinkle crumbs over cheese. Bake in upper third of oven for about 12 minutes, or until cheese is bubbling and crumbs are golden. Serve hot. Yield: 4 to 6 servings.

You might also enjoy these recipes:
Spring Vegetable Ragout - One Perfect Bite
Summer Vegetable Gratin - Delicious Dishings
Winter Root Vegetable Gratin - Playing House
Vegetable Au Gratin - eCurry
Root Vegetable Gratin - The Bitten Word
Summer Vegetable Gratin - Erin Cooks