Saturday, October 04, 2008

You just can't lose me


Do you see those glorious grill marks? The chicken was just so good I had to do it again with steak. If I ate fish you could probably make a fair assumption that tomorrow would have some sort of grilled fish. But in any case, I'm just showing off the grill marks here because there's no real recipe for the steak. It's marinated in Worcestershire sauce and then thrown on the grill. Instead I ask you to focus your attention on that unphotogenic yellow blob behind the steak. Okay now someone guess what it is. Don't scroll ahead and peak - that would be cheating. Instead I'll give you a hint. Steak and ______. (And keep your mind out of the gutter).

The three of you that were able to keep your mind out of the gutter probably figured this is some kind of potato dish. And you're right! Yay you! Goldstars all around. This is one of the terrible terrible bad for you kind of potato recipes. I'm attracted to them precisely because they are a far cry from potatoes we had growing up which were either baked, roasted, or in very rare occassions, dumped from a box in flake form and stirred with milk until they became the only form of mashed potatoes I knew until I was married.

So recently I have become addicted to various forms of scalloped potatoes. Potatoes that are sliced insanely thin and combined with cream. In this case they're also combined with cheese. Because what good is super fatty potatoes if they don't also have cheese?


Gruyere Potatoes
  • 2 cups heavy cream
  • 2 eggs
  • 1 1/4 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 1/4 tsp. freshly grated nutmeg
  • 6 large russet potatoes, peeled and sliced
  • 4 oz. Gruy√®re cheese, shredded
  • 1 Tbs. chopped fresh flat-leaf parsley
  1. Preheat oven to 350. Butter an 8 inch baking dish.
  2. In a large bowl, whisk the cream, eggs, salt, pepper and nutmeg.
  3. Add the potatoes and toss gently until evenly mixed. Transfer to the prepared baking dish.
  4. Spread the potatoes in an even layer, pressing them lightly so they absorb the liquid.
  5. Sprinkle the cheese and then the parsley evenly over the top.
  6. Cover the dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue baking 15 to 20 minutes more.
  7. Let stand for 10 minutes before serving.
Serves 8 to 10.
Each serving has:
Calories 396.4
Total Fat 22.5 g
Total Carbohydrate 40.2 g
Protein 10.1 g

13 comments:

  1. I got a gold star! And I didn't even need the clue!

    Grill marks make everything better.

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  2. I love scalloped potatoes! I am not crazy about mashed potatoes, but any other kind...well, I can live off them.

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  3. My mind wasn't heading in the direction of the gutter until you mentioned it :)
    That looks great.

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  4. I didn't peek ahead. One look and I guessed scalloped potatoes!

    My hubby grew up with boxed and canned potatoes. When we go to his mother's house (who still cooks them that way), he's totally grossed out now!

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  5. Scalloped potatoes are one of the best ways with the humble spud and the leftovers (if there are any) are just as good:D

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  6. i'm a sucker for potatoes drowning in fat. those sound perfect!

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  7. I grew up with scalloped potatoes so not only did I guess it, but, well, I cannot figure out what the x-rated guess would be. (insert embarrassed face)

    These look great. I love gruyere cheese.

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  8. Looks like a delicious meal. My stomach would probably not thank me later - me and cream aren't friends. But some days the pain is worth it.

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  9. Gruyere gratin potatoes. Yes, please.

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  10. I totally guessed potatoes!

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