Always grateful for our boxes of storage potatoes, onions, and garlic from Laughing Crow Farms, winter is naturally the time to indulge in those ingredients. Betsey’s potato varieties are all tasty and different. I like to use the Alby’s Gold for gratins, the German Butterball for mashing, and the Red Bliss for roasting. (Of course this is just a matter of personal preference – they’re all interchangeable per your taste.) As with any dish, when you start with really high quality, fresh ingredients, assembling even the simplest of recipes scan result in something wonderful. If you’re used to buying the ubiquitous grocery store varieties, choosing a few new potatoes from your local farmer will elevate your meal, even if it’s just a baked potato! Do get out, brave the elements, and explore the potatoes at your winter market.
Isn’t this a beautiful gratin presentation? When it’s dark and winter, who doesn’t want a dish of baked potatoes for dinner? Here are a few variations for you to work through.
Turning the potato slices on their sides creates a whole new look for this standard dish. Find the recipe here. I adapted it only by reducing the amounts and baking it in a 1/2 quart gratin dish (pictured). We found that this was just the right amount for a family of 3.
For a similar look without all of the cheese and cream, I’ve also had success with this version.
And lastly, I will never shrug off my favorite recipe for scalloped potatoes. Give it a try using the ‘sideways’ potato technique.