Yield: Serves 6 to 8 as a side dish
From Epicurious.com. This is a strange combination of ingredients, but it is really good. Don't mash the potatoes much. You want big chunks in there. Served at our gourmet club dinner, and it was a winner.
3 pounds
yellow-fleshed potatoes such as Yukon Gold
1/2 cup milk
1 stick (1/2 cup)
unsalted butter
1 cup Kalamata
olives
4 scallions
1 garlic clove
1/2 cup fresh
parsley leaves
3 cups fresh breadcrumbs
(I used sourdough bread to make the crumbs)
1/2 cup freshly
grated Parmesan (about 1 1/2 ounces)
3 pounds Roma
tomatoes
In a 4-quart heavy kettle cover potatoes with salted cold
water by 2 inches and simmer until tender, about 30 minutes. While potatoes are
simmering, in a small saucepan heat milk with 6 tablespoons butter over
moderate heat until butter is melted. Remove pan from heat and keep mixture
warm, covered. Pit olives and separately chop olives and scallions. In a
colander drain potatoes and when just cool enough to handle, peel. Coarsely
smash potatoes with a potato masher and gently fold in milk mixture, olives,
scallions, and salt and pepper to taste.
Preheat oven to 400°, and butter a 3-quart gratin dish
(about 15 by 10 by 2 inches).
Mince garlic and chop parsley. In a nonstick skillet heat
remaining 2 tablespoons butter over moderate heat until foam subsides and cook
garlic, stirring, until fragrant, about 1 minute. Add breadcrumbs and cook,
stirring, until golden. Transfer mixture to a bowl and cool. Stir in parsley
and Parmesan and season with salt and pepper.
Cut tomatoes into 1/4-inch-thick slices. Spread potatoes in
gratin dish and top with tomatoes, overlapping them to completely cover
potatoes. Sprinkle crumb mixture over tomatoes and bake gratin in middle of
oven until top is golden brown and tomatoes are tender, about 25 minutes.
Gratin may be made 1 day ahead and cooled completely, uncovered, before being
chilled, covered. Reheat gratin, uncovered.
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