Tuesday, March 12, 2013
Potatoes baked with cream
I haven’t abandoned the blog, it’s been awhile since my last decent sized post, but not a whole heap of cooking or experimenting has been going on recently, time and other commitments keeping me occupied, and to top it all off, I fractured a tiny bone in my wrist which has ended up with my arm in a brace and the simple tasks of slicing or even lifting the smallest weights is painful and impossible. It certainly makes me appreciate the ease I normally have with even the simplest of tasks, like being able to successfully use a knife and not be menace with it, not knowing which way it’s going to slip because I can’t apply the right pressure. Thank goodness for the Mandoline I say! At least with this great little kitchen gadget I can still whip up one of my favourite comfort dishes, layers of thin potato and onion smothered in thyme infused cream and baked to a golden cheesy goodness.
There’s not too much to this, butter to coat the dish, floury potatoes, garlic (if you wish), onions, cream and thyme, with it being so simple I find taking the little bit extra effort carefully layering everything quite rewarding in the end result, a compact slice of cheesy potatoes rather than a sloppy mess.
Get some cream in a pot with the thyme and garlic and bring it up to the boil, remove from the heat and let the herbs infuse. Slice the potatoes and onions on the thinnest setting of the mandoline. Not too hard. Now carefully place a layer of potatoes in the bottom of a greased dish, having each slice slightly overlapping, next a thin layer of onions, and then season with salt and pepper. Repeat this until the dish is full or you have run out, make sure to end on a potato layer. Pour over the cream, it should cover the potatoes when pushed down. Cook in a 180°C oven for 45-60 minutes, cranking up the heat near the end to get a nice golden crust. Rest on the bench for at least 10 minutes before serving.
The miso egg yolk finally made it’s way out of the cure, and is dehydrating slowly in the fridge, I have a few plans for this amber gem, so do expect a post on that in the coming weeks. Also we’re heading up to the big little city for a long weekend, avoiding the easter crush though, and am looking forward to eating far too much, and quite excited to finally get to a few places I've been champing at the bit to try.