Food 2: Thanksgiving Potatoes & Sweet Potatoes

Showing posts with label Thanksgiving Potatoes & Sweet Potatoes. Show all posts

Monday, December 9, 2013

Potato Gratin with Gruyere, Bacon, and Leeks

This rich, creamy gratin gets a note of smokiness from the bacon between the layers of tender potatoes. Create your own potato gratin with the Recipe Maker.

2-1/2 lb. Yukon Gold potatoes, peeled & sliced into 1/8-inch thick rounds

2-1/2 cups heavy or light cream

Kosher salt

Freshly ground black pepper

4 oz. bacon

3 medium leeks, white and light-green parts only, thinly sliced

6 oz. grated Gruyère

2 to 3 tsp. chopped fresh thyme

1/4 tsp. freshly grated nutmeg

1/2 cup fresh breadcrumbs

1/4 cup finely grated Parmigiano-Reggiano

2 Tbs. unsalted butter, melted

Position a rack in the center of the oven and heat the oven to 400°F. Butter or oil a 3-quart gratin dish; set aside.

Put the potatoes, cream , 1/2 tsp. salt, and a few grinds of pepper in a 12-inch skillet. Simmer, partially covered, over medium to medium-low heat, stirring occasionally and gently with a rubber spatula until the potatoes are barely tender when pierced with a fork or skewer, 8 to 12 minutes.

In a medium skillet, cook the bacon until browned and fully cooked. Set aside to cool, reserving 2 Tbs. of the fat in the skillet. Heat the reserved fat over medium-high heat and sauté leeks until tender, fragrant, and lightly browned. Season to taste with salt and pepper. When the bacon is cool, crumble it into small pieces.

Using a slotted spoon, transfer half the potatoes to the prepared gratin dish, spreading them evenly. Layer on the leeks, bacon, Gruyère, theyme, and nutmeg. Top with the remaining potatoes spreading them evenly, and pour over any liquid remaining in the pan.

In a small bowl, combine the breadcrumbs, Parmigiano-Reggiano, and melted butter.

Evenly scatter the topping mixture over the potatoes. Bake the gratin until it’s bubbly, the top is brown, and the potatoes are completely tender when poked with a fork or a skewer, 25 to 30 minutes. Let the gratin sit for at least 10 and up to 30 minutes before serving so the liquid is fully absorbed and the layers are cohesive.

Rustic Mashed Potatoes

These are the real deal—creamy, buttery potatoes that get great texture from leaving the skins on. If you use a ricer or food mill to mash the potatoes there will be small bits of skin in the finished dish. If you use a stand mixer, the skin will be in larger pieces.

5 lb. medium russet (Idaho) potatoes, scrubbed

2-1/2 cups half-and-half

Kosher salt and freshly ground black pepper

5 oz. (10 Tbs.) unsalted butter, cut into 1/2-inch pieces and softened

Tip:

Russets are your best choice for fluffy mashed potatoes, due to their high starch content. Keeping the skin on adds flavor, texture, and nutrients.

Put the whole unpeeled potatoes in an 8-quart pot and add enough water to cover. Cover and bring to a boil over high heat. Reduce the heat to medium low and simmer until the potatoes are tender when pierced with a skewer or toothpick, 25 to 30 minutes.

Cut the potatoes into chunks and pass them through a food mill or a ricer into a large heatproof bowl. Alternatively, put them in a stand mixer fitted with the paddle attachment. Cover the mixing bowl with a towel to contain any splashes and mix on low speed until mostly smooth, about 1 minute.

Add the half-and-half, 1 Tbs. salt, and 1 tsp. pepper and mix the potatoes by hand with a wooden spoon until smooth, light, and fluffy. Stir in the butter until melted. Season to taste with salt and pepper.

Sweet Potato Gratin with Caramelized Onions

2 oz. (4 Tbs.) unsalted butter; more for the baking dish

2 lb. yellow onions, thinly sliced (about 6 cups)

1/2 tsp. kosher salt; more to taste

1/2 tsp. freshly ground black pepper, more to taste

2 cups heavy cream

3 sprigs fresh thyme

1/2 Tbs. freshly grated orange zest (from 1 orange)

1/8 tsp. cayenne

4 lb. sweet potatoes (about 5 medium)

1 cup (4 oz.) pecan halves, toasted

2 Tbs. fresh breadcrumbs

2 Tbs. freshly grated Parmigiano-Reggiano

Cook the onions:

Heat the butter in a heavy-based 12-inch skillet over medium heat until it begins to foam. Add the onions, reduce the heat to medium low, and cook slowly, stirring occasionally, until the onions are soft and nicely browned, 30 to 40 minutes. Season with the 1/2 tsp. each salt and pepper. Remove from the heat and set aside to cool slightly.

Assemble the gratin:

Meanwhile, put the heavy cream, thyme, orange zest, and cayenne in a 2- to 3-qt. saucepan. Bring to a boil, remove from the heat, and steep for 15 minutes. Remove and discard the thyme sprigs.

Tip:

Not sure how to use a mandoline? Check out our instructional video.

While the cream is steeping, peel and cut the sweet potatoes crosswise into 1/8-inch-thick slices (use a mandoline if you have one).

Position a rack in the center of the oven and another rack directly below. Heat the oven to 350°F. Lightly butter a 9x13-inch baking dish. Arrange about one-third of the sliced sweet potatoes in a double layer on the bottom of the dish, slightly overlapping the slices in each layer. Season lightly with salt and pepper. Spread half of the onions over the potatoes and drizzle about one third of the cream (2/3 cup) over the onions. Arrange another third of the potatoes in two more overlapping layers and season lightly with more salt and pepper. Spread the remaining onions over the potatoes and drizzle another third of the cream over the onions. Use the remaining sweet potato slices to make two final layers. Press down on the layers with your hands to compact and flatten them. Season lightly with salt and pepper, and drizzle the remaining cream over the potatoes, trying to cover them as much as possible.

Put a foil-lined baking sheet on the lower rack to catch any drips. Cover the gratin tightly with foil and bake on the center rack until the potatoes are almost tender but still offer a little resistance when pierced with a fork or skewer, about 1 hour. Remove the foil and bake until the sweet potatoes are completely tender and the top is lightly browned and bubbly, 30 to 40 minutes.

While the gratin is baking, put the pecans, breadcrumbs, and Parmigiano in a food processor and pulse until coarsely chopped. Raise the oven temperature to 375°F. Cover the top of the gratin with the pecan mixture and return the baking dish to the oven. Bake until the top is lightly browned, about 10 minutes.

Braised Fingerling Potatoes with Fennel, Olives, and Thyme

This rustic side dish is great with roasted lamb or pork.

3 Tbs. extra-virgin olive oil

3/4 lb. fingerling potatoes (7 or 8 medium), cut lengthwise into 1/4-inch-thick slices

1 small bulb fennel, trimmed and halved lengthwise, then cut lengthwise into 1/2-inch-thick slices

1 medium sweet onion, thinly sliced

1/2 cup lower-salt chicken broth

3 sprigs fresh thyme, plus 2 tsp. chopped fresh thyme for garnish

Kosher salt and freshly ground black pepper

1/4 cup pitted Niçoise olives

Heat the oven to 375°F.

Heat 1-1/2 Tbs. of the oil in a 10-inch straight-sided sauté pan over medium-high heat. Add the potatoes and 1/4 tsp. salt and cook, stirring occasionally, until the potatoes begin to brown, about 7 minutes. Transfer the potatoes to a plate.

Add the remaining 1-1/2 Tbs. oil and the fennel to the pan with a pinch of salt and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the onion to the pan and cook, stirring often, until starting to soften and lightly brown, 2 minutes more. Add the broth and bring to a boil. Gently nestle the potatoes into the fennel-onion mixture and add the thyme sprigs. Cover the pan and braise in the oven until the potatoes and fennel are tender, about 20 minutes.

Uncover the pan, add the olives, and continue to braise until most of the liquid has evaporated and the vegetables are meltingly tender, another 10 minutes. Remove from the oven, discard the thyme sprigs, and season to taste with salt and pepper. Garnish with the chopped thyme and serve.

Sour Cream and Leek Mashed Potatoes

Potatoes and leeks are a classic flavor pairing, and here, they come together in luscious, creamy mashed potatoes. Serve with roast chicken, meatloaf, or as a bed for seared or roasted fish. This recipe doubles or triples easily, but add the milk in increments, as you may not need it all.

1-1/2 lb. Yukon Gold potatoes, peeled and cut into 1-inch pieces

Kosher salt

2 Tbs. unsalted butter

2 medium leeks (white and light-green parts only), halved lengthwise, washed, and sliced crosswise into 1/4-inch-wide pieces (about 1 cup)

1/2 cup sour cream, at room temperature

1/2 cup whole milk, heated; more as needed

Freshly ground white or black pepper

Put the potatoes in a large saucepan and cover with cold water by at least 1 inch. Bring to a boil over high heat, add a generous 1/2 tsp. salt, and lower the heat to a steady simmer. Cover the pot partially and cook until the potatoes are just tender when pierced with a fork, 10 to 12 minutes.

Meanwhile, melt the butter in a 10-inch skillet over medium heat. Add the leeks and sauté, stirring often, until tender but not browned, about 6 minutes.

Drain the potatoes and return to the pan. Steam-dry over low heat, shaking the pan until the potatoes leave a light film on the bottom, about 3 minutes.

Mash the potatoes with a potato masher. Stir in the leeks, sour cream, and milk, adding more milk as needed to reach your desired consistency. Season to taste with salt and pepper. Serve.

Potato Gratin with Gruyere, Bacon, and Leeks

This rich, creamy gratin gets a note of smokiness from the bacon between the layers of tender potatoes. Create your own potato gratin with the Recipe Maker.

2-1/2 lb. Yukon Gold potatoes, peeled & sliced into 1/8-inch thick rounds

2-1/2 cups heavy or light cream

Kosher salt

Freshly ground black pepper

4 oz. bacon

3 medium leeks, white and light-green parts only, thinly sliced

6 oz. grated Gruyère

2 to 3 tsp. chopped fresh thyme

1/4 tsp. freshly grated nutmeg

1/2 cup fresh breadcrumbs

1/4 cup finely grated Parmigiano-Reggiano

2 Tbs. unsalted butter, melted

Twice-Baked Potatoes with Fresh Horseradish

Peeled and freshly grated horseradish root has a hot pungency and underlying sweetness that few condiments can match. Heat reduces the root's potency, and cooking it until soft will imbue it with a mild, pleasant flavor, which pairs perfectly with potatoes. For this dish, use a rasp-style grater to grate the horseradish and the cheese.

4 medium russet potatoes (about 7 oz. each), scrubbed and dried

5 Tbs. unsalted butter, softened

1/2 cup plus 2 Tbs. finely grated Pecorino Romano (3/4 oz.)

1/2 cup sour cream, at room temperature

1/4 cup half-and-half, at room temperature

2 Tbs. plus 2 tsp. finely grated fresh horseradish

1 Tbs. thinly sliced chives; more for garnish

Kosher salt and freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 400°F.

Prick the potatoes a few times with a fork. Put the potatoes directly on the oven rack and bake until tender when pierced with a skewer, 50 to 60 minutes.

While the potatoes are still hot, hold each one with a clean dishtowel and cut off about one-quarter lengthwise. With a spoon, scoop the potato flesh out into a medium bowl, leaving enough on the skins that they hold their shape. Add 4 Tbs. of the butter to the potato flesh, and with a potato masher, work the potatoes until lightly mashed but not completely smooth. Stir in 1/2 cup of the pecorino, the sour cream, half-and-half, 2 Tbs. of the horseradish, the chives, 1 tsp. salt, and a few grinds of pepper and mix until combined. Mound the filling into the potatoes. Cut the remaining 1 Tbs. butter into 4 pieces and top each potato with a pat of butter. Transfer to a small rimmed baking sheet or baking dish. (The potatoes may be prepared to this point up to 6 hours ahead; cover and refrigerate. Add 5 to 10 minutes to the baking time.)

In a small bowl, thoroughly mix the remaining 2 Tbs. pecorino and 2 tsp. horseradish with your fingers. Sprinkle over the potatoes. Bake until the potatoes are heated through and the tops are golden-brown, about 20 minutes. Sprinkle with chives.

Bourbon Sweet Potato and Apple Casserole with a Pecan Crust

This dish is nothing like the marshmallow-topped Thanksgiving sweet potato casserole of old. Sautéed apples, a crunchy pecan crust, and spicy mashed sweet potatoes make for a sophisticated update.
For more side dish recipes visit The Guide to Thanksgiving Dinner.

3 to 3-1/4 lb. sweet potatoes (about 3 large)

2 oz. (4 Tbs.) unsalted butter; more for the pan

4 oz. toasted and very finely chopped pecans (1 cup)

1-1/3 cups fresh breadcrumbs

2 Tbs. finely chopped fresh parsley

Kosher salt

1 cup heavy cream

Eight 1/4-inch-thick slices fresh ginger, unpeeled and crushed

2 whole star anise

One 2- to 3-inch cinnamon stick

2 Tbs. plus 2 tsp. bourbon

1-1/2 tsp. pure vanilla extract

1-3/4 lb. Granny Smith apples (about 3 large), peeled, quartered, cored, and thinly sliced

Bake the sweet potatoes

Position a rack in the center of the oven and heat the oven to 400°F. Line a rimmed baking sheet with aluminum foil. Prick the sweet potatoes all over with a fork and bake them on the sheet until completely tender when pierced with a fork, 55 to 60 minutes. Let rest until cool enough to handle. Meanwhile, if not working ahead, reduce the oven temperature to 375°F.

Discard the skins and put the flesh in a medium mixing bowl. With a potato masher, work the sweet potatoes until they’re well mashed (they don’t have to be perfectly smooth).

Make the crumb topping

Melt 2 Tbs. of the butter and combine with the pecans, breadcrumbs, parsley, and two big pinches of salt in a small bowl.

Infuse the cream

Combine the heavy cream, ginger, star anise, and cinnamon stick in a small saucepan. Bring to a full boil (watch carefully so that it doesn’t boil over) and remove from the heat immediately. Let steep for 15 to 20 minutes. Strain through a fine sieve into a liquid measuring cup, pressing down on the solids with a spatula to extract all of the liquid. Stir in 2 Tbs. of the bourbon, the vanilla extract, and 1/4 tsp. salt.

Cook the apples

In a 12-inch nonstick skillet, melt the remaining 2 Tbs. butter over medium-high heat. Add the apples, season with 1/4 tsp. salt, and toss well. Raise the heat to high and cook, stirring frequently, until soft and lightly browned, 8 to 9 minutes. Lower the heat if the apples are getting too dark, but not so much that they soften without browning.

Turn off the heat, carefully add the remaining 2 tsp. bourbon and stir until it evaporates, a few seconds. Pour in 1/3 cup of the infused cream and stir until the apples have absorbed most of it, a few more seconds. Set the pan aside and let the apples cool for about 15 minutes, turning them occasionally to release steam.

Assemble the casserole

Butter a shallow 3-quart baking dish (9x13-inch works well). Add the remaining cream to the mashed sweet potatoes and mix thoroughly. Season to taste with salt. Arrange the apples across the bottom of the baking dish. Spread the sweet potato mixture over the apples in an even layer. Top with the pecan-crumb mixture.

Bake the casserole at 375°F until the crumb topping is dark brown (it will be browner around the edges) and the casserole is heated through, about 25 minutes.

Buttermilk Mashed Potatoes with Chives

3 lb. russet potatoes (4 to 6 medium), peeled and cut into 1-1/2- to 2-inch chunks

Kosher salt

6 to 8 Tbs. unsalted butter, at room temperature, cut into 4 pieces

1 cup buttermilk, at room temperature

1/4 cup thinly sliced chives (1 small bunch)

Freshly ground black pepper

Put the potatoes in a large saucepan and cover by an inch with cold water. Add 1-1/2 tsp. kosher salt. Bring to a simmer over medium heat, partially cover, and simmer until the potatoes are tender and easily pierced with a skewer, about 20 minutes. Drain, and return the potatoes to the saucepan. Put the pan over low heat, and shake or stir the potatoes until a floury film forms on the bottom of the pot, 1 to 2 minutes.

Using a ricer, food mill, or potato masher, mash the potatoes. Stir in the butter, 1 piece at a time, with a broad wooden spoon. Once the butter is thoroughly absorbed, add the buttermilk in three parts, stirring vigorously between additions. Add the chives, and season to taste with salt and pepper. Serve hot.

Classic Scalloped Potatoes

Not only are rich scalloped potatoes easy to make, but they go with everything from a weeknight roast chicken to a Sunday roast beef. The key to this classic comfort food recipe is starting with waxy Yukon Gold potatoes and slicing them thinly and uniformly. Equal amounts of heavy cream and whole milk result in the perfect tender texture and creamy consistency. Resist the urge to use lighter versions of either ingredient if it’s the real thing you’re after.
If you’re going to use a mandoline to slice the potatoes, be sure to watch our video for tips on applying even and consistent pressure while running your potato over the blade.

2 Tbs. unsalted butter, cut into small pieces; more for the baking dish

1-3/4 cups heavy cream

1-3/4 cups whole milk

4 medium cloves garlic, smashed and peeled

2 Tbs. coarsely chopped fresh thyme

1/4 tsp. freshly grated nutmeg

Kosher salt and freshly ground black pepper

3-1/2 lb. Yukon Gold potatoes (8 to 10 large), peeled and sliced 1/8 inch thick

Position a rack in the center of the oven and heat the oven to 375°F. Butter a 3-quart (9x13x2-inch) baking dish.

In a 3- to 4-quart saucepan, whisk the cream, milk, garlic, thyme, nutmeg, 2-1/2 tsp. salt, and 1 tsp. pepper. Bring to a simmer over medium heat, stirring occasionally, and then remove from the heat and let cool in the pan to room temperature. Strain through a fine sieve into a large liquid measuring cup.

Arrange about a third of the potatoes in an overlapping layer in the baking dish. Give the cream mixture a quick whisk and pour about a third of it over the potatoes. Repeat twice more with the remaining potatoes and cream mixture. Dot the butter over the top and cover with aluminum foil.

Bake until the potatoes are completely tender when pierced with a paring knife, 45 minutes to 1 hour.

Remove the potatoes from the oven and heat the broiler on high. Uncover the potatoes and gently press them down with a flat spatula so the cream mixture mostly covers them. Broil until nicely browned on top, 5 to 8 minutes. Let the potatoes rest for 5 to 10 minutes before serving.

Braised Fingerling Potatoes with Fennel, Olives, and Thyme

This rustic side dish is great with roasted lamb or pork.

3 Tbs. extra-virgin olive oil

3/4 lb. fingerling potatoes (7 or 8 medium), cut lengthwise into 1/4-inch-thick slices

1 small bulb fennel, trimmed and halved lengthwise, then cut lengthwise into 1/2-inch-thick slices

1 medium sweet onion, thinly sliced

1/2 cup lower-salt chicken broth

3 sprigs fresh thyme, plus 2 tsp. chopped fresh thyme for garnish

Kosher salt and freshly ground black pepper

1/4 cup pitted Niçoise olives

Heat the oven to 375°F.

Mashed Potatoes with Caramelized Shallots

Crème fraîche lends a tangy creaminess to this traditional holiday favorite, and the sweetness of the caramelized shallots adds additional depth.

2 Tbs. extra-virgin olive oil

2 cups thinly sliced shallots

Kosher salt

4 lb. Yukon Gold potatoes, peeled and cut into 2-inch chunks

8 oz. (1 cup) unsalted butter, melted

1 cup crème fraîche, at room temperature

1/2 cup whole milk, heated; more as needed

Freshly ground black pepper

Heat the oil in a 12-inch skillet over medium heat. Reduce to medium low and add the shallots and 1/2 tsp. salt. Cook slowly, stirring occasionally, until soft and golden, 15 to 20 minutes.

Put the potatoes in an 8-quart pot and add enough water to cover by about 2 inches. Add 1/4 cup of salt. Cover the pot and bring to a boil over high heat. Reduce to medium low and simmer, uncovered, until the potatoes are tender, about 20 minutes. Drain, return to the pot, and stir gently over low heat to dry them.

Dump the potatoes into a bowl and then pass through a ricer or food mill back into the pot. Whisk in the melted butter, creme fraiche, and milk, adding more milk as needed to reach your desired consistency.

Set aside 3 Tbs. of the shallots and stir the rest into the potatoes. Season to taste with salt and pepper. Transfer to a serving bowl, top with the reserved shallots, and serve.

Bourbon Sweet Potato and Apple Casserole with a Pecan Crust

3 to 3-1/4 lb. sweet potatoes (about 3 large)

2 oz. (4 Tbs.) unsalted butter; more for the pan

4 oz. toasted and very finely chopped pecans (1 cup)

1-1/3 cups fresh breadcrumbs

2 Tbs. finely chopped fresh parsley

Kosher salt

1 cup heavy cream

Eight 1/4-inch-thick slices fresh ginger, unpeeled and crushed

2 whole star anise

One 2- to 3-inch cinnamon stick

2 Tbs. plus 2 tsp. bourbon

1-1/2 tsp. pure vanilla extract

1-3/4 lb. Granny Smith apples (about 3 large), peeled, quartered, cored, and thinly sliced

Bake the sweet potatoes

Discard the skins and put the flesh in a medium mixing bowl. With a potato masher, work the sweet potatoes until they’re well mashed (they don’t have to be perfectly smooth).

Make the crumb topping

Melt 2 Tbs. of the butter and combine with the pecans, breadcrumbs, parsley, and two big pinches of salt in a small bowl.

Infuse the cream

Cook the apples

Assemble the casserole

Bake the casserole at 375°F until the crumb topping is dark brown (it will be browner around the edges) and the casserole is heated through, about 25 minutes.