8 medium Yukon Gold potatoes, peeled & cubed
2 tsp kosher salt, separated
4 tsp butter
1/2 cup milk, more as needed
1/4 cup sour cream
1/4 cup fresh grated Parmesan
1/4 tsp fresh ground pepper
1 T chopped parsley
Preheat oven to 400 degrees.
Wash & peel potatoes. Cut in cubes and place in medium saucepan. Fill with cold water until covered, add 1 tsp salt. Bring water to a boil. Boil uncovered until potatoes are tender, approximately 12 minutes. Once tender, drain potatoes and return to saucepan. Add butter, milk, sour cream, Parmesan, remaining salt, and pepper. Using electric mixer, beat potato mixture until smooth, adding more milk to bring to the right consistency - you want them creamy, not soupy. Adjust salt and pepper, to taste. Spoon into gratin dish, top with a bit of parmesan, parsley and ground pepper. Bake uncovered 10 minutes to melt Parmesan. Place gratin under low broiler for 3-5 minutes until top is browned. Remove from oven & serve immediately.
Serves 6.
Monday, March 14, 2011
Mashed potato gratin
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Chris Freeland
Saturday, March 5, 2011
Making Gumbo
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Chris Freeland
Following Paula Deen's lead on this one: http://www.foodnetwork.com/recipes/paula-deen/gumbo-recipe/index.html
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