GRATIN OF YUKON GOLD POTATOES
Potatoes baked with cheese are so comforting on cold nights-that's why this gratin made with Yukon gold potatoes, is a staple for your winter dinner menu.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees. Butter a 9-inch round or oval baking dish.
- Slice potatoes 1/8 inch thick and combine thoroughly in a mixing bowl with 1/3 cup of the Gruyere, the olive oil, thyme leaves, salt, and pepper.
- Arrange potatoes in a neat overlapping pattern in the baking dish. Pour chicken stock over potatoes and sprinkle remaining cheese over top. Bake until potatoes are tender and the cheese and potatoes are starting to brown, about 45 minutes. Garnish with thyme sprigs.
Nutrition Facts : Calories 192 g, Fat 6 g, Fiber 1 g, Protein 6 g
OVEN-ROASTED POTATOES
Heating the oil before adding the potatoes makes them crisp on the outside, soft on the inside.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees. Peel potatoes into egg shapes with a paring knife; place them in water as you work. Drain; dry potatoes. Toss with lemon juice, oregano, salt, and pepper.
- Pour oil into a shallow baking pan; place pan in oven until oil is hot, 3 to 5 minutes.
- Add potatoes to pan; roast 10 minutes, then turn potatoes. Continue roasting until potatoes are brown, crisp, and tender, turning twice, about 30 minutes.
MASHED YUKON GOLD POTATOES
Use this foolproof mash to "frost" our Birthday Meatloaf Cake.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 7 cups
Number Of Ingredients 5
Steps:
- Put potatoes in large pan; cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil. Reduce to a simmer; cook until tender, about 20 minutes. Drain. Press through food mill or ricer into pan.
- Heat milk and cream in a small pan over medium-low heat. Pour over hot potatoes. Add butter; mash with potato masher. Stir in 2 teaspoons salt. Use immediately or refrigerate up to 3 days; reheat before using.
BAKED POTATOES WITH CRéME FRAICHE AND CAVIAR
Very simple and ultra-delicious, these special baked potatoes will make a wonderful starter, side, or even a light main for all kinds of celebratory gatherings. Martha likes to use Yukon Gold potatoes as their thin skin crisps up nicely in the oven.
Provided by Martha Stewart
Categories Seafood Recipes
Time 1h35m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F with a rack in center. Bake potatoes directly on rack until darkened slightly, beginning to wrinkle, and easily pierced with the tip of a knife, 1 to 1 1/2 hours (depending on size).
- Working one at a time, immediately wrap potatoes in a clean kitchen towel and slam down onto a countertop (this ensures a light, fluffy texture). Slash potatoes to open, season, and top generously with dollops of crème fraîche and scoops of caviar. Serve immediately.
BAKED STUFFED POTATOES WITH ROASTED GARLIC
Look for baby Yukon Gold potatoes that are about 1 1/2 inches in diameter. If you can't find them, try small boiling potatoes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 36
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Place garlic on parchment-lined foil. Season with salt and pepper, generously drizzle with oil, and wrap. Roast until fragrant and soft, about 1 hour. Leave oven on.
- Cover potatoes with salted water by 2 inches in a medium saucepan. Bring to a boil, and cook until fork tender, about 20 minutes. Drain, and return to hot pan. Let stand for 5 minutes to dry.
- Halve potatoes crosswise. Trim (and reserve) rounded ends of each half slightly, so potatoes sit flat with cut sides up. Scoop out flesh using a melon baller, leaving a thin layer on bottom and sides, and transfer to a bowl. Peel reserved ends; add to bowl. Stir in oil, sour cream, and thyme. Squeeze garlic cloves from skins into potato mixture. Mash until smooth. Season with salt and pepper.
- Lightly brush a baking sheet with oil. Fill each potato half with about 1 1/4 teaspoons potato mixture, mounding slightly. Place potatoes 1 inch apart on sheet, and lightly drizzle with oil. Bake until golden brown, 25 to 30 minutes.
- Bring to room temperature, and bake just before serving.
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