These decadent potatoes are mixed with mushroom duxelles for a satisfying finishing touch.
1½ pounds fingerling potatoes, washed and scrubbed
½-¾ cup milk
3 tablespoons unsalted butter
¼ cup crème fraîche or sour cream
¾ cup F&L mushroom duxelles
Sea salt and fresh ground pepper
1. In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Add the potatoes to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
2. Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn’t boil. Set aside until the potatoes are done.
3. As soon as the potatoes are tender, drain them in a colander. Transfer to a large mixing bowl and mash with a potato masher or large heavy-duty fork until thoroughly mashed. Stir in the hot milk mixture with a whisk or rubber spatula. Add enough crème fraîche or sour cream to make the potatoes soft and creamy. Add salt and pepper to taste, and mix in the duxelles. Serve immediately, or to keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes.
Dotted with fresh Cheddar curds, this decadent gratin makes for an excellent side dish to this week’s bratwurst.
6 Yukon Gold potatoes, thinly sliced about 1/8-inch-thick (approximately 4-5 cups)
1/2 cup Cheddar cheese curds
2 cups whole milk
1 shallot, peeled and finely minced
3 tablespoons butter
Sea salt and fresh ground pepper to taste
1. Preheat oven to 375º.
2. Mix potato slices, diced shallot, and salt and pepper in a bowl.
3. Arrange potato slice mixture in layers in a greased casserole dish. Pour milk over top until you can see it around the edges and dot with butter, then sprinkle the Cheddar cheese curds over top before putting into the oven to bake.
4. Bake for 35-45 minutes or until the curds melt down over the top and brown into a crust and the potatoes are tender. Remove from the oven and let gratin set before serving.