Skip to main content

26 Sep 2016 Not funeral potatoes

I can't come up with a name for this dish inspired by B's braces getting tightened and her love of "funeral potatoes" aka 'heart attack on a plate. '
This is basically a Scandinavian inspired twist on scalloped potatoes.  The root fruits (as they are called in Sweden) break up the monotony of just potatoes, adding some other flavor but not giving up too much of the creamy comfort of the original.

Give it a try when it's cold outside or you need a change from your usual potato dish.

Prepare:
4 medium red potatoes, sliced thin (leave skin on)
1 parsnip, peeled and sliced thin
1 golden beet, peeled and sliced thin
1 large leek, sliced thin
3 T of cold butter, cut into cubes
11/2 -2  cups of Havarti cheese - shredded or cut into thin strips

Place one half of each ingredient in a greased baking dish.
Sprinkle the layer with salt, pepper, and paprika
and pour 1/2 cup of milk over the top
Then make the second layer
and sprinkle the top with salt, pepper and paprika again
and pour another 1/2 cup of milk over the top.
Bake at 400ºF for 40 minutes until the top has a brown crust.

When I baked this with a meatloaf I was trying out, I baked it alongside it at 350ºF for just under an hour and it worked just fine.

I think any combination of root fruits will work in this dish so feel free to throw in a carrot, etc. if that's what you have.



Labels:

Comments

Post a Comment

Popular posts from this blog

Tuna bean salad

Mix together: 1/3 c olive oil 3 T red wine vinegar Freshly & finely chopped chives or 1/4 t onion powder  Salt and pepper to taste Set aside. Combine:  6 oz tuna packed without liquid (if packed in oil, add less oil; if packed in water, drain) 1 can/15 oz cannellini beans, drained & rinsed 1 T capers 3/4 c cherry tomatoes, halved 1/2 T freshly chopped basil Pour dressing over and gently combine. Serve alone,  as a salad on a bead of spinach or open face sandwich on a crusty bread -both need an extra drizzle of olive oil.
Post a Comment
Read more

05-09 Mother's Day Eggs

"Eggs a la Goldenrod" is a Cooper recipe. Grandma says she has eaten it at a restaurant. This has become our Mother's day breakfast tradition served with fresh fruit (I like the grapes and strawberries), sometimes crispy bacon, fried apples and orange juice. Guess that is what you kids always thought was the perfect breakfast =) I have always liked it! Prepare 6-8 hard boiled eggs (It makes about as many servings as eggs used) Separate the yolks from the whites. Chop the whites Crumble the yolks To make sauce, melt over medium heat: 6 T unsalted butter Then whisk in 6 T flour Add in slowly, whisking constantly 3 c milk (don't use nonfat) Sprinkle with salt and pepper When thickened and bubbly, stir in whites and remove from heat. Serve this sauce over a piece of toast Sprinkle on 1/6 of the egg yolks and paprika Viola!
Post a Comment
Read more

Nordic curry

This is a mild anytime curry.  Takes 10-15 minutes. The original (dairy) sauce is from Magnus Nilsson. I double the sauce so there's plenty. Especially because I like to add vegetables and proteins. I always add the apples, sometimes skip the onion. Leftover roasted root vegetables tasted great. Regular supermarket yellow curry powder is perfect. Serve it over rice or with naan. Be generous with the salt and pepper.  Melt 4 T butter over medium heat in a sauté pan (wide, shallow).  Sprinkle in 4 T yellow curry powder and stir to combine.  Add 1-2 tart apple (Granny Smith), cored and chopped or cubed & 1 onion, finely chopped. When apples and onion are softened, sprinkle them with 2 T flour . Stir to evenly coat all.  Add 1 1/2 c heavy cream OR coconut cream , slowly, a bit at a time, whisking constantly to keep lumps at bay. When smooth, add in 1 1/2 c milk OR coconut milk in the same manner. Allow to begin to bubble and thicken before serving. Season gen...
Post a Comment
Read more