Saturday, April 10, 2010
The recipe is simple in concept, but execution was a little complicated. The ingredients are much like scalloped potatoes, but technique makes the dish.
First, potatoes are sliced thinly and evenly on a mandoline, dropped into a bowl with cream, salt, and pepper, and then trimmed and placed in neat layers into pan with a bit of butter and extra seasoning every few layers...
After I was done, I realized that the tedious potato trimming could have been mostly avoided if I had squared off the potato to begin with. But that's okay. It worked out.
Then, some of the sides were browned while others were left naked. It made for an intersting presentation. Everyone liked the potatoes, and the leftovers were great, too. Heck, I could have started the whole process earlier, and re-warmed them for serving. And they're just fine at room temp. Probably chilled, too, but I didn't try that.
And although the ingredients are so simple - mostly potatoes and cream - they taste like there's something else going on. Cheese? No. Just cream. Just plain potatoes. Nothing sneaky or fancy.
When I was in the midst of trimming potatoes to fit the pan, I thought it was a little but nuts. Afterward, I said that I'd probably never make it again. But now, I have to say that it was worth the effort, and it's given me some interesting ideas for other dishes, when I have the time.