potatoes are pretty much amazing. they are kind of a big deal. cheap. comforting. they make cameos on breakfast, lunch, and dinner plates. basically i curse them for existing. i also want to set up an altar, ancient egyptian style, and leave offerings of butter, chives and herb gardens at it's feet. yes, at it's big potato sphinx feet.
this recipe is super yummy and literally has 3 ingredients (besides salt and pepper). for reals, i make this for holiday dinz all the time. it's that spesh, but also is a healthy potato dish and laughs in the face of other potato dishes that lavishly soak themselves in creamy baths of caloric cray cray. not this one. you think you are indulging, but really, you are at the heavenly boom boom room of spud paradise deluxoid.
this recipe is super yummy and literally has 3 ingredients (besides salt and pepper). for reals, i make this for holiday dinz all the time. it's that spesh, but also is a healthy potato dish and laughs in the face of other potato dishes that lavishly soak themselves in creamy baths of caloric cray cray. not this one. you think you are indulging, but really, you are at the heavenly boom boom room of spud paradise deluxoid.
first, dust off the mandolin you know you have somewhere, but can't really remember where. figure it out, it's easier than you think, and get ready for kitchen fun times. it is very sharp, however, so wait on pouring that second glass of wine until after your spuds are sliced right up. thinner the better. i peel them prior. this recipe just works better without the skins. how many potatoes you will need really will depend on their size. i have made this dish with every type of potato and gotta say, use your fave. they all work beautifully. have a sack of them by your size and make a mound of coins. i usually start with about 8-10.
you will also need to mandolin a couple onions. white, yellow, again, use what you like.
you will also need to mandolin a couple onions. white, yellow, again, use what you like.
start layering. salt and pepper between each layer. start with 2 layers of potatoes and then one layer of onion rounds. keep that up until your baking dish is pretty full. leave a 1/4 to a 1/2 inch at the top for the stock to bubble a bit...mmm...yum.
then, you will take your stock, in this case, i am using homemade fennel chicken stock, but you can use whatever you've got, and pour it over your potatoes until it is just covering them. now, pop it into the oven covered with tin foil for 20 minutes. should be all bubbly and delish when you uncover it and throw it back in for another 20-half hour till its golden brown and the edges of the potatoes are slightly curling up. it will cook down till these beautiful layers fuse together and you can cut perfect slices of heaven onto anxiously awaiting plates. you will swear you're eating some creamy gratin, but really, it's just the starches from the spuds and onions coming together in a beautiful symphony of comforting goodness. enjoy!
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