Recipes from idahopotato.com
- c oliver Oct 1, 2013 02:59 PM
Just saw an ad in this month's Saveur magazine. Some of these look very good.
Proofread your title, c! I'm afraid to look at the link since potatoes are my kryptonite. I wasn't paying enough attention to ATK Radio the other day to catch the details on their prep of "braised potatoes", which CK said was the best potato dish he'd ever tasted. I would add: not that a potato dish could be bad!
This is, perhaps, the trashiest dish I make, also maybe the most popular. If you're a potato lover, you've got to try it (and if you have to use a ready-made crust, so be it).
Mrs. Lyngard’s Potato and Sausage Pie
2 very large baking potatoes (about 1 pound)
2 tablespoons flour
4 ounces sharp cheddar cheese, grated
1/2 pound (approximately) smoked sausage, cut into roughly 1/2-inch pieces
1/2 teaspoon kosher salt
1/4 teaspoon pepper
Pinch of nutmeg, grated
1 medium onion, sliced
2/3 cup plus 1 tablespoon whole milk, divided
1 tablespoon butter
dough for a 9-inch pie crust
1 egg yolk
1/3 cup heavy cream
Preheat the oven to 350 degrees.
Butter a 9-inch square or round casserole.
In a small bowl, mix together the flour, cheese, sausage, salt, pepper and nutmeg; set aside.
Peel one of the potatoes and slice 1/8-inch thick; layer the slices in the bottom of the casserole. Top with the onions, then the meat mixture. Peel and slice the remaining potato and arrange the slices on top of the meat mixture. Pour on the 2/3 cup milk and top with bits of butter.
Roll the dough out in a shape appropriate for your casserole, and place it on top. Beat the egg yolk with the remaining 1 tablespoon milk. Brush the crust with the egg wash and, using a sharp knife, cut six vent holes, evenly spaced across the top of the crust. Bake until the potatoes are tender and the crust is nicely browned, about one hour.
Enlarge the vent holes with the tip of a sharp knife, and slowly pour in the cream. Let rest 10 minutes before serving.
Copyright: HeraldTimesOnline.com 2010