chicken stock, fines herbes, garlic granules, Gruyère cheese, Idaho Russet potatoes, olive oil, onion, Sweet Potatoes, Yukon Gold potatoes
Most people I know enjoy scalloped potatoes, or pommes au gratin. They are creamy, cheesy and a great company dish. Sometimes, The Goddess, thinks less, is more. She want to really taste the potatoes, cut the richness (steak or duck doesn’t really need extra richness, do they?) and still have a comforting, delicious, make-ahead side dish…this is the solution.The “almost” here, refers to the addition of a sweet potato. Why not? I combined Yukon Gold, Russet and a big old sweet potato, some onions, garlic granules, fines herbes and broth. Cheese may, or may not, go on near the end of cooking…Gruyère, if you have it. This dish is particularly easy, if you have a mandolin(e) to facilitate the thin, thin slicing of the potatoes. This is about the potatoes. The onions, garlic, herbs and cheese are just there as a tease.
Technically, this is usually layered in your basic oven-proof serving dish. In this case, I stood the potato and onion slices (alternating them) on end in a spiral, in a cast iron skillet. It worked extremely well and may be my new go-to way of preparing this. It’s rustic. Like The Goddess. Also, this is very good, served at really warm room temperature, as well as hot, out of the oven.
This is an excellent holiday side dish, but it’s damn fine with a steak or burger, too!
- 2 medium Yukon Gold potatoes (peeled or unpeeled)
- 2 medium Idaho russet potatoes (peeled or unpeeled)
- 1 larger sweet potato, peeled
- 2-3 teaspoons good olive oil (to grease the casserole dish)
- 2 small-ish red onion, thinly sliced
- 1 cup stock (chicken, beef or vegetable all work well)
- 1/2 teaspoon garlic granules (optional-see NOTE)
- 1-2 teaspoons fines herbes (see NOTE)
- 2 tablespoons olive oil
- salt to taste (be liberal)
- Freshly ground black pepper
- 1/2 cup shredded Gruyère or freshly grated parmesan cheese (or more, if desired)
To prepare the potatoes: peel and slice the potatoes very thinly; I keep each type separate. Generously oil a loaf pan, oblong (I prefer a cast iron skillet) or round baking dish, with the olive oil. Place a thin layer of sliced potatoes in the dish, season with salt and pepper. Add half the onions; continue to layer the potatoes on top of each other, sweet potato, Yukon Gold, Russet, sweet potatoes, Yukon Gold and Russet, remembering to salt and pepper each layer. Place the remaining onions evenly over the top. Combine the broth, garlic granules, fines herbes and olive oil. Pour evenly over the potatoes. Cover tightly with foil.
To bake the potatoes: bake at 350°F for 45-55 minutes. Test for tenderness. If there is too much liquid, pour some of it off (save it for soup!). Sprinkle with the grated cheese; return to the oven, (with the foil off) until the cheese browns nicely and the potatoes are thoroughly cooked, about 15 minutes.
Remove the pan from the oven; let stand for at least 15 minutes. This allow the mixture to set better, making serving easier. I like to cut slices or squares for service.
NOTE: You want potatoes and onions that are about the same diameter. I prefer to use dried fines herbes, but you may use 2-3 teaspoons fresh thyme leaves, or a combination of thyme and rosemary. You may use fresh garlic, if you prefer, but it is difficult to distribute it evenly. Assembly can be done up to two hours before baking; set aside at room temperature. I prefer to serve this within an hour of roasting but you may reheat it, if you wish.
Potatoes Savoyarde…Almost! Recipe©Marcia Lahens 2021. All rights reserved.