The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [242]
2. Arrange the potato slices on the prepared baking sheets, spacing them ¼ inch apart. Bake, rotating the sheets halfway through, until the potatoes are crisp and golden brown, about 30 minutes. Spread the potatoes on parchment paper; let dry 5 minutes. Sprinkle with salt, if desired.
mashed potatoes with olive oil
SERVES 10
3½ pounds small Yukon Gold potatoes
Coarse salt and freshly ground pepper
½ cup extra-virgin olive oil, plus more for serving
Cover the potatoes with cold water in a large pot; add salt. Bring to a boil. Cook until tender when pierced with a fork, about 10 minutes; drain. Mash with a potato masher. Stir in the oil; season with salt and pepper. Drizzle with oil, and serve immediately.
mashed squash and potatoes with amaretti
SERVES 12
2 pounds russet potatoes, peeled and cut into 1-inch cubes (about 6 cups)
Coarse salt and freshly ground pepper
3 pounds buttercup squash (about 1 small), peeled, seeded, and cut into 1-inch cubes (about 8 cups)
6 tablespoons unsalted butter, plus more for the baking dish
½ cup heavy cream
¼ teaspoon freshly ground nutmeg
½ cup finely grated Parmigiano-Reggiano cheese
10 amaretti (Italian almond cookies), crushed into fine crumbs (about ¾ cup)
1. Cover the potatoes with cold water in a medium saucepan. Bring to a boil; add salt. Reduce heat to medium-high; cook the potatoes until soft, about 25 minutes. In another medium saucepan, cover the squash with cold water. Bring to a boil; add salt. Reduce heat to medium-high; cook until soft, 15 to 20 minutes. Drain the potatoes and squash thoroughly.
2. Force the potatoes through a ricer into a bowl. In a separate bowl, mash the squash with a potato masher; stir in the potatoes.
3. Bring 4 tablespoons butter and the cream to a simmer in a small saucepan over medium heat. Add ½ teaspoon salt and the nutmeg. Season with pepper. Stir the cream mixture and 1/3 cup cheese into the potato mixture. Season with salt and pepper, if desired. Spoon into a buttered 10-inch round baking dish.
4. Preheat the oven to 350°F. Sprinkle the mixture with the crushed cookies and remaining cheese. Dot the topping with the remaining 2 tablespoons butter. Bake until the topping is just browned, 20 to 30 minutes.
classic potato gratin
SERVES 6 TO 8
Unsalted butter, for the baking dish
1 cup heavy cream
Coarse salt and freshly ground pepper
Pinch of freshly grated nutmeg
2 pounds Yukon Gold potatoes, peeled and thinly sliced into rounds
2 cups coarsely grated Gruyère cheese (about 6 ounces)
1. Preheat the oven to 350°F. Butter a 9-inch-square baking dish, and set aside.
2. Whisk together the cream, 1 teaspoon salt, ¼ teaspoon pepper, and the nutmeg in a small bowl, and set aside. Toss the potatoes, 1 teaspoon salt, and ¼ teaspoon pepper in a large bowl.
3. Arrange one-third of the potatoes in the buttered dish, overlapping the slices. Sprinkle with one-third of the cheese. Repeat two more times with the remaining potatoes and cheese (end with a cheese layer). Pour the reserved cream mixture over the top layer. Gently shake the dish back and forth to distribute evenly.
4. Cover with foil; bake 30 minutes. Remove the foil; bake until bubbling and well browned, about 30 minutes more. Let cool slightly before serving.
roasted yam halves
SERVES 4
Halving the yams before roasting greatly reduces the cooking time and allows them to develop a nice golden crust.
2 yams or sweet potatoes (about 2 pounds)
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh thyme
Coarse salt and freshly ground pepper
Preheat the oven to 400°F. Halve the yams, and place, cut side up, in a shallow baking dish just large enough to hold them in a single layer. Drizzle with the oil, and sprinkle with the thyme. Season with salt and pepper. Bake until golden brown and very tender, 35 to 45 minutes.
southwestern sweet potato gratin
SERVES 8 TO 10
Chihuahua, Cotija, and Mexican crema give the dish authentic flavor, but Monterey Jack, French feta, and sour cream are good substitutes.