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Week 4 In the Kitchen

June 13, 2010

Thanks for moving your schedules around for our Saturday pickup.  We were happy to put some new additions in the bags this week and we hope you were happy to get em.  

There’s no need for a post AND a recipe this week, so we’ll stick to the recipe.  I made this tonight and it turned out great, I’m tweaking it a little for the recipe, but all in all we loved it.  We realize that you don’t have zucchini in your bags this week, but you DO have potatoes and that’s all that’s necessary… you can certainly pick up some zucchinis at one of the farmer’s markets or grocery stores if you’d like.  

Potato and Zucchini Gratin

1 pint of Heavy Cream
3 or 4 good size Yukon gold potatoes unpeeled and sliced very thinly … oh about 1/8 inch
1 ½ zucchinis sliced a little thicker than your potatoes.
3 garlic cloves sliced
1 spring onion (or ¼ of a standard white or yellow onion onion sliced thinly)
1 package of a good melting cheese (I used gorgonzola, but gruyere would be traditional and very nice)
Fresh nutmeg to taste 

Turn oven to 375.  Soften the garlic and onions on low heat over a dash of olive oil. Continuing on low-ish heat, add the cream and grate some nutmeg over top (maybe 1/4 tsp), sprinkle a three finger pinch of salt, and crack some black pepper into the cream mixture.  Let this cream mixture heat up over low heat for 10 – 15 minutes so that it’s HOT and slightly reduced.  While this is heating up, slice your potatoes and zucchini into thin discs.  It’s important for the potatoes to be very thin, but the zucchini can be a little bit thicker because it will cook through faster.  After the cream is where you want it, whisk in about 2/3 of the cheese  – saving the rest to top the gratin.  Next, arrange the potatoes and zucchini in a lightly greased gratin dish or baking dish however you would like to arrange them… So long as you do it in a way that you can top each layer with the cream.  Now ladle some cream over each layer of the gratin and finally top it with more cream and the rest of the cheese.  Make sure everything is coated in the cream by patting down those parts that need to be patted down. 

Put in the center of your 375 oven for 45 minutes to an hour.  It will be brown and delicious.  If you are worried about your potatoes being too thick, you can leave it on the oven a little longer… Another great way to do this would be to simmer the potatoes in milk for ten minutes before you layer them in the gratin… if you have the time. 

Check out the pictures for any references. 

for variations of this – add some drained chorizo and green chiles while substituing chili powder and coriander for the nutmeg and queso blanco or monterey jack for the gorgonzola.  yeah… that’d be good.  Not too sure how well the queso blanco would melt down in the cream, but it’s worth a try.

Until next time.

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2 Comments leave one →
  1. June 14, 2010 9:06 am

    Looks awesome

  2. Sally permalink
    July 13, 2010 7:49 pm

    Brian, what a beautiful finished product — and delicious too, I’m sure. I’ll try out this recipe soon. Looks like you also have a beautiful space to work in!

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