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The Cookstr Weekly: Tubers, Taters & Tots

November 7, 2013

I have long considered potatoes possibly my official ‘favorite food,’ which seems a bit like cheating. Their versatility in flavor and texture is nearly unparalleled. Whether shredded, crispy and browned as part of a perfect breakfast or creamily cozied up next to a juicy piece of steak for dinner, potatoes are an undersung hero of many a meal.

And while fries and chips aren’t the most healthful indulgences for everyday, making them (or a cheesy gratin, or stuffed pierogi) yourself cuts down on the number of added ingredients, as well as the chances you’ll be tempted to indulge more than occasionally.

Warmest regards,
Kara Rota
Editorial Director
Cookstr

Potatoes au Gratin
  by George Geary 

 
The author’s advice to make these a day or two ahead, allowing the flavors to develop, is well taken in this recipe. While Cheddar is called for here, you could experiment with substituting Gouda, Edam, or another highly meltable cheese. Any type of chop (i.e. pork or lamb) or steak will pair well with this, but I might eat it as the star of the meal with crusty bread and a salad of endive, apple, walnuts and blue cheese. You could even serve a gratin for Thanksgiving in place of stovetop mashed potatoes to really shake things up.

More Potato Recipes from Cookstr
 

Hash-Brown Pancake by Sheila Lukins

Southwestern Sweet Potato Saute by Sara Moulton

Potato and Leek Soup by Robert W. Surles

Aloo Chokha by Sanjeev Kapoor

Potatoes Girarrosto-Style by Andrew Carmellini 

Cheddar Cheese and Potato Pierogi by Wai Hon Chu and Connie Lovatt

Fennel and Potato Gratin by Jonathan King, Cathy Gunst and Jim Stott

Mashed Potatoes Aligote by Jean-Georges Vongerichten and Mark Bittman 

Sweet Potato Tart by Christopher Idone 

  by Gina DePalma 

“Bônet (pronounced beau-nay) is possibly the ultimate custard dessert and a specialty of the region of Piedmont. Tucked in the northwestern corner of Italy, Piedmont shares a long border with France and produces some of Italy’s finest wines and cheeses. Although Bologna is reputed to be the heart of Italian cuisine, the Piedmontese are justly confident that their cooking is unsurpassed. Bônet combines the richness of a crème brûlée, the gush of caramel from a flan, and that unique bit of Italian ingenuity, crushed amaretti. As it bakes, the amaretti crumbs float to the top of the custard, forming a soft crust on the bottom when the benet is unmolded. Traditionally, bônet is a chocolate dessert, but I have opted for a mocha twist, using some espresso beans and cocoa powder with a touch of cinnamon. This dessert was selling out on my Babbo menu every night for a whopping seven months. It is that good.” – Gina DePalma
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2 Comments leave one →
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