Scalloped potatoes or au gratin potatoes! Who doesn’t like those dishes! Rich and indulgent, both of these potato casseroles are prepared with layers of sliced potatoes baked with cream and/or milk. (They differ only in that the au gratin variety typically has an addition of cheese.) It’s hard to improve on either of these favorites, but recently I spotted a recipe for a French version with a new twist. Lamb chops were set atop a pan of layered potatoes during their last few minutes in the oven. The meat cooked to a rosy hue as the potatoes baked to a golden tenderness.
In that French creation the potatoes were baked with stock and herbs, but with no milk, cream, or cheese. In my mind, I saw the pommes de terre cooked more traditionally with the irresistible trio of dairy ingredients. It took several tries to balance the amount of milk and Continue reading
For my husband’s birthday earlier this summer, I prepared a menu of his favorites—steamed lobsters, heirloom tomatoes drizzled with vinaigrette, and a golden corn gratin. Although the lobsters were the star of the meal, the following day my spouse complimented the corn dish more than once. He liked it so much that I am planning to serve the gratin again over the long holiday weekend.
A sauté of fresh corn kernels and chopped leeks, combined with a savory custard of eggs and Half and Half, as well as a generous addition of grated Gruyere cheese formed the foundation of this classic recipe. When baked the top was firm with golden touches of Continue reading
Freshly picked sweet corn, juicy tomatoes of varying lineages, bunches of leafy greens, slender pods of okra, fragrant herbs. Those are just some of the end-of-summer temptations at my local farmers’ market this time of the year. Often they serve as inspiration for the side dishes I prepare at home.
One recent creation, prepared with such purchases, was a delicious corn, tomato, and chard gratin. I sautéed corn kernels with leeks and julienned chard, then combined them with a savory custard of Half-and-Half, eggs, and grated white cheddar. This mixture was poured into a casserole pan, then topped with sliced tomatoes and another sprinkle of cheese. When baked the gratin was a lovely contrast of flavors with the sweetness of the corn and tomatoes countering the hint of slightly bitter chard. Continue reading
Here’s a great side dish to use some of that ubiquitous corn which as the lyrics go is “as high as an elephant’s eye” at this time of year. Diced chorizo, the slightly spicy Spanish sausage, fresh corn kernels, and chopped leeks are sautéed, then combined with eggs, half and half, and sour cream. Grated Gruyère and fresh chopped parsley provide more flavor. When baked, the gratin boasts a golden crust that covers a creamy custard mosaically studded with bits of sausage, corn, and leeks. This dish would make a fine garnish to barbecued chicken, grilled steaks, or sautéed pork chops.