The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [245]
4. Transfer to the oven until cooked through and tender in the center, about 12 minutes. Cut into wedges, and serve.
gratin dauphinoise
SERVES 4 TO 6
2 tablespoons unsalted butter, room temperature, plus more for the baking dish
3 pounds (8 to 10 small) Yukon Gold potatoes
1 large garlic clove, minced
1¼ cups milk
1 cup heavy cream
1½ teaspoons coarse salt
¼ teaspoon freshly grated nutmeg
1 dried bay leaf
Freshly ground pepper
3 ounces Gruyère cheese, finely grated (about 1 cup)
1. Preheat the oven to 400°F, with the rack in the center. Generously butter a 9 × 12-inch glass baking dish. Peel the potatoes, and slice into 1/8-inch-thick rounds. Place the slices in a bowl of cold water as you go to prevent discoloration.
2. In a medium saucepan, combine the garlic, milk, heavy cream, salt, nutmeg, and bay leaf. Bring just to a simmer over medium heat, and pour into the prepared baking dish. Discard the bay leaf.
3. Drain the potatoes in a colander, and transfer to the baking dish. Using a large spoon, toss the potatoes with the milk mixture, pressing down gently to distribute the potato slices evenly. Season with pepper. Dot with butter, distributing evenly over the entire surface; sprinkle with the cheese.
4. Place in the oven; bake until the potatoes can be pierced with a fork and the top is brown, 45 to 50 minutes. Serve immediately.
parsleyed potatoes
SERVES 4
2 pounds small red potatoes, such as red creamer or Red Bliss
2 teaspoons coarse salt
2 tablespoons unsalted butter
2 tablespoons roughly chopped fresh flat-leaf parsley
Freshly ground pepper
1. Using a vegetable peeler or paring knife, peel the middle of each potato, if desired.
2. Place the potatoes and salt in a large saucepan, and cover with cold water. Bring to a boil over high heat; reduce heat to medium-low. Cook until a fork inserted into the center of the potatoes meets only slight resistance, about 20 minutes.
3. Drain the potatoes in a colander; return to the warm saucepan. Toss with the butter and parsley, and season with pepper. Transfer to a serving dish; serve immediately.
grilled herbed potatoes and shallots
SERVES 6
When put directly on the grill, potatoes will burn before they are cooked through. Parboiling potatoes and wrapping them in a foil packet with seasonings allows for perfectly grilled potatoes with lots of golden, flavorful bits. See Salsas, Sauces, Dips, and More for more spice-mix suggestions.
2½ pounds small new potatoes
Coarse salt
4 tablespoons extra-virgin olive oil
8 shallots, halved
12 sprigs oregano
Freshly ground pepper
1. Place the potatoes in a large saucepan, and fill with enough cold water to cover them by 2 inches. Bring to a boil over high heat, and add salt. Reduce heat; simmer until the potatoes are slightly tender when pierced with a fork (but not cooked through), about 10 minutes. Drain; let stand until cool enough to handle. Cut each potato in half.
2. Heat a grill to high. Overlap 2 pieces of foil, each about 3 feet long, to form a cross. Place the potatoes in one layer in the center of the cross. Drizzle the potatoes with 2 tablespoons oil; add the shallots and oregano; season with salt and pepper. Fold the foil, enclosing the potatoes, and seal the edges by crimping.
3. Place the foil packet on the grill, and cook, shaking the packet occasionally with tongs, until the potatoes are cooked through and golden brown, about 20 minutes, depending on the heat of the grill. Remove the packet from the grill, carefully, watching for any steam and hot oil that might escape. Transfer the potatoes to a serving bowl. Drizzle with the remaining 2 tablespoons oil, and adjust the seasoning as desired.
pink potato salad
SERVES 6
Use small red or white potatoes if fingerling potatoes are unavailable.
2 cups plain nonfat yogurt
1½ pounds fingerling potatoes
1 seedless cucumber, cut into ¼-inch-thick half-moons
4 ounces (about 1 cup) kalamata olives, pitted and cut in half
1 small red onion, sliced into thin half-moons
¼ cup picked fresh chervil leaves