I have been following a great blog, http://sidewalkshoes.blogspot.com/ since the summer, I think. It began when I was googling some garden question I had; and I really liked her site. So I bookmarked it, then added it to my blog list and then finally added it to my google reader. (as you can tell, I am fairly new to blogging, and it's been growing on me!) Anyway, she frequently posts recipes, and I found I was liking a lot of them- then I found out that many were Tyler Florence's, this "Tyler Florence Fridays" thing sounded pretty great! http://tylerflorencefridays.blogspot.com/
I ordered myself Tyler Florence's real kitchen (my first of his cookbooks) and it came in the mail today! I was eager to made dinner with one of his recipes, but as it was already past 5 and my tribe is used to eating pretty early, I realized I didn't have time for one of his main meals tonight. Instead I chose potatoes gratin (p. 267) as a side and pan seared chicken breasts with my mother in law's chimichurri on top. 3 of the 4 kids liked it and so did my husband- so I think that it qualifies as a success!
Potatoes Gratin
Ingredients
2 pounds baking potatoes, peeled and sliced paper-thin
2 cups heavy cream
2 garlic cloves, split
Leaves from 4 fresh thyme sprigs
3 tablespoons chopped fresh chives, plus more for garnish
1 cup grated Parmigiano-Reggiano
Sea salt and freshly ground black pepper
Directions
Preheat the oven to 375 degrees F. In a large bowl combine all the ingredients, tossing to coat. Season with salt and pepper. Put the potato mixture into a casserole dish, flatten it out with a spatula, and bake for 40 minutes, until the potatoes are tender and the gratin is bubbly. Let stand for 10 minutes before serving. Garnish with fresh chives.
I started this blog with intentions of trying my best to grow/purchase/cook with things locally. I have been finding this harder to do since the winter has set in. But, for this recipe, I used some of the last potatoes I purchased here in Little Compton form Young's Farm.
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4 comments:
Great family pleaser! I love potatoes gratin, and I admire your dedication to local eating.
Welcome to Tyler Florence Fridays!
I'm impressed that you were able to choose a recipe and serve it right away for dinner! We love the Tyler recipes that we've tried. These potatoes sound great. I try to emphasize local also, but it really can be a big challenge in the winter. Great job.
Nancy
Welcome to out little group, it's always exciting to have a new member.
And I am impressed that you were able to whip those potatoes up so quickly!
I'll add you to my reader so I can see what else you are creating over there.
Welcome to TFF! This sounds like a great recipe to start with. Cheese and potatoes--you can't go wrong.
I look forward to reading more about your local food adventures. I try to cook with as much local food (mainly produce here) that I can.
Aloha!
Deb
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