Pantry Raid: Yukon & Sweet Potato Gratin

I grew up with scalloped potatoes that did not come from a box.  However, they were pretty bland basic: cheddar cheese (pre-shredded), russet potatoes, milk, flour, ham, salt and pepper.  And you know what?  I liked them.  A lot.  But I had never had anything like this recipe before.  I. Will. Never.  Go. Back.  These were amazing!  If you're scared of gruyere (like I was) I still recommend you give this recipe a try.  When gruyere is melted it has a less pungent taste, not that it is very strong to begin with.

Recipe by Lora Zarubin

Bon Appétit, November 2008

Ingredients

1 1/2 pounds medium Yukon Gold potatoes 

1 1/2 pounds medium red-skinned sweet potatoes (yams) 

2 cups heavy whipping cream 

1/4 cup (1/2 stick) butter 

2 garlic cloves, minced 

1 tablespoon minced fresh Italian parsley 

1 tablespoon minced fresh rosemary 

1 tablespoon minced fresh sage 

1 tablespoon minced fresh thyme 

1 1/2 teaspoons fine sea salt 

3/4 teaspoon freshly ground black pepper 

1 1/4 cups (packed) coarsely grated Gruyére cheese (about 5 ounces)

Directions

1. Fill large bowl with cold water. Working with 1 Yukon Gold potato at a time, peel, then cut into 1/8-inch- thick rounds and place in bowl with water. Repeat with sweet potatoes. 
2. Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat. Mix all herbs in small bowl. Mix sea salt and black pepper in another small bowl.
3. Butter 13x9x2-inch glass baking dish. Drain potatoes, then pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish. Use hands to distribute and spread evenly. Sprinkle with half of salt- pepper mixture, then half of herb mixture. Sprinkle with half of cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese. 
4. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible. DO AHEAD: Can be made 6 hours ahead. Cover with plastic wrap and chill. Remove plastic wrap before baking.
5. Preheat oven to 400°F. Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes; serve.

Spring Cleaning - Pantry Raid

I've been over on our grocery budget for the last couple of months - just a few dollars here or there adds up quickly!  This didn't used to be a problem for me but I think I've become a little lax in keeping track because the end of the semester was really busy.  But it isn't the end of the semester anymore - its almost summer! and I need to get all the old meat out of the freezer and all the old canned goods out of the cupboard to make room for new stuff!  (Not to mention we're really hoping to move soon and I don't want to move a bunch of food).

So, I started menu-planning again (I took a break from this during exams) and picking meals based primarily on what we have in the house already.  This way, we're using up old food and my grocery list is really short.  For example, today I went shopping and bought: an onion and some gruyere cheese.

Here's what we've been eating:

1. Cinnamon Banana-Applesauce muffins: used up flour, really old bananas, and last year's homemade applesauce; bought: nothing
2. Cream of Asparagus Soup: used up last year's canned asparagus that we almost dumped!, chicken stock, and shallots that were starting to sprout, half & half; bought: lemon $1
3. Salmon-Quinoa salad: used canned salmon that we've had since 2010, quinoa, chicken stock;  bought: cucumbers - $1
4. Yukon & Sweet Potato Gratin: used old potatoes, half & half, herbs from the garden; bought: 1/3 lb. gruyere - $3
5. Four-bean salad: used last year's canned green beans (1 can left!), old garbanzo beans, dried kidney & black beans, the rest of the red wine vinegar from the co-op; bought: onion $1
6. Lamb Stroganoff: used ground lamb from freezer, last of the sour cream, chicken stock, carrots (we have so many carrots), boxed pasta; bought: red wine $16 (but will be used in so much more)
7. Seeded Wheat Crackers: used poppy seeds, sunflower seeds, flours; bought: nothing

Pantry Raid: Seeded Wheat Crackers

Adapted from Alton Brown's Seedy Crisp recipe

Ingredients

5 oz. wheat flour

4 3/4 oz. white flour

1/3 cup poppy seeds

1/3 cup sunflower seeds

1 1/2 tsp salt

1 1/2 tsp aluminum-free baking powder

3 Tbs. olive oil

6 1/2 oz. water

Additional seasoning (optional): more salt, pepper, garlic salt, etc.

Directions

In a medium bowl whisk together both flours, poppy seeds, sunflower seeds, salt, and baking powder. Add the oil and stir until combined. Add the water and stir to combine and create a dough. Turn the dough out onto a floured surface and knead 4 to 5 times. Divide the dough into 8 equal pieces, cover with a tea towel and allow to rest for 15 minutes.

Preheat the oven to 450 degrees F.

For a thin snacking cracker: On a lightly floured surface, roll out 1 piece of dough to 1/16-inch and place on a parchment lined baking sheet. If there is room on the sheet pan, repeat with a second piece of dough.  Cut into desired size. Bake on the middle rack of the oven for 11 minutes or until golden brown. Remove from the oven and place on a cooling rack. Repeat procedure with remaining dough.

Rolled out with my fancy wine bottle rolling pin

Sliced into size with a pizza cutter

For a thicker dipping cracker: On a lightly floured surface, roll out the dough as above but to 1/8-inch thick. Bake for 6 minutes on the first side, then flip and bake another 4 to 6 minutes.

For super even thickness and easy rolling: Roll out using a lightly floured pasta roller. Flatten the dough until it will pass through the first setting and go to the highest number that your pasta roller will allow without tearing the dough. Bake according to the thin cracker instructions.

Note: Baking times will vary depending on exact thickness of dough and oven temperature, so watch them closely. Store in an airtight container for up to 2 weeks.

On the drying rack (last two dough balls hiding below)

My first batch had no additional salt and they were good (I ate them all) but could have been better.  My second batch had additional salt sprinkled on the top - delicious!  The third batch had salt and garlic powder - MMmmmmm!  And the last batch had salt and pepper - for Sammit.