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Friday, April 8, 2011

Stinky Cheese Potatoes

I am sure I have mentioned my love of stinky cheese before now,
but here we go again!
2Groovydude named this dish, because he hates it, when he smells it cooking.
I love it!

Believe it or not, this is another recipe from a book.

Sweet Revenge by Diane Mott Davidson

She calls the potatoes:
Prudent Potatoes au Gratin

I like Stinky Cheese Potatoes better.
This is the secret move in this recipe.
Caramelized onions.
You know how I love the caramelization.

Then the next best part, Stinky Cheese!
Mmmm, smell the stink, I mean wonderful aroma.
It depends on whether it is me sniffing or 2Groovydude.

Butter it.

Slice potatoes very thin.
These are red potatoes that I would never buy or use.
Daddio bought them and I now love them.
Supposedly they are less starchy than other potatoes?
What I heard.

Layer potatoes and onions in buttered dish.
I really wanted to salt and pepper here, but wait until later.

Layer cheeses and fresh sage.
Sage, another product from Daddio's garden.

Combine heavy cream and salt and pepper in mixing bowl,
then gently pour all over.
Don't splash around, so the cheese will stay in place.

Bake until the cheese turns crusty and brown.
Oh, how I love cheese!

I was going for a layer shot here, as I was eating left-over cheese goodness for breakfast.
Oh, yeah, it is a breakfast food also.
For me anyway.

Try this one out for sure.
I'm thinking this would be great with Easter ham.

(Stinky Cheese Potatoes)
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Prudent Potatoes au Gratin
from Sweet Revenge by Dianne Mott Davidson

1/2 T. unsalted butter
1 T. olive oil
1 large yellow onion, trimmed, peeled
   and very thinly sliced, about 2 cups
4 lbs. russet potatoes, (I used Red)
1/2 lb. Gruyere cheese, grated
1/2 lb. Comte or Fontina cheese, grated
1/2 cup freshly grated Parmesan cheese
1 T. finely chopped fresh sage
1 t. coarse sea salt or kosher salt
1/2 t. freshly ground black pepper
2 cups heavy cream

Butter a 9-by13-inch glass baking pan.

In a large sauce pan, melt the butter with the oil over medium-low heat, then add the onion.  Cook over low heat, stirring frequently, until the onion is very limp and has caramelized w/o burning, 15 to 20 minutes.  Be sure to cook until the onion has completely changed color.

Preheat the oven to 375 degrees F.

Scrub the potatoes under running water, then peel them.  Slice very thinly.  Toss together the grated cheeses.  Place a layer of sliced potatoes in the prepared pan, followed by a scattering of the cooked onions.  Sprinkle on a layer of cheese, then sprinkle on some of the sage.  Continue to layer until you have used up the potatoes, onions, cheese, and sage.  End with a layer of cheese.

Stir the salt and pepper into the heavy cream and pour it slowly all over the potato mixture so as not to disturb the cheese topping.  Bake in the middle of the oven for about 1 to 1 1/2 hours, until the potatoes are very tender and the top is golden brown.

Makes 8 to 12 servings
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Okay, that is the recipe straight out of the book.  Here's what I did different. 
I left the peels on the potatoes.  I like peels. 
I also just mixed the chopped sage in with the cheese to save a step.  I also used 1/2 and 1/2 instead of heavy cream and they are just as delicious. 
I have used both and the cream makes a thicker dish, but no taste difference.

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