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Share your recipes July 2012

Rainbow Kitchen

A Riff on Julia Child’s Potatoes au Gratin

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2 tablespoons butter, plus 1 more for top

1 cup minced onions (or leeks)

½ lb. raw potatoes (about 2-3 large), peeled and diced into 1/2-inch cubes, or thin-sliced rounds. (You can substitute or add root vegetables such as parsnips, carrots, rutabaga, kohlrabi, celeriac or turnips. Shred or slice thinly and lightly boil with the potatoes. Or add raw summer squash such as zucchini or yellow squash.)

3 eggs

1-1/2 cups whipping cream, half and half, cream or full-fat milk

1 teaspoon salt (preferably non-chemical unprocessed sea salt)

½ teaspoon ground black pepper

½ cup grated Swiss, cheddar, Gruyere cheese (or your favorite hard cheese or combination)

Place butter in skillet and melt over low heat. Cook onions slowly in butter for 5 minutes or so, until tender but not browned.

Preheat oven to 375 degrees. Drop potatoes in boiling salted water and cook for 6-8 minutes, or until barely cooked. Drain.

Butter a 3-4 cup baking dish. Spread half the potatoes, then the cooked onion, and the remaining potatoes.

Beat eggs with whipping cream, add salt and pepper and stir. Pour eggs and cream over the potatoes and shake the dish to coat the vegetables.

Sprinkle in the cheese. Dot with extra butter. Bake for 30-40 minutes in upper third of oven until top is nicely browned.




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