Delicious and creative. I don’t have a thermometer and they took about 12 minutes. Like using multiple layers to keep out the cold? Love to see them all grown up. I’m always perplexed why we want our food to look exactly like the photograph, when that photograph was created by a professional. Didn’t hesitate to boil some potatoes when I first saw this and just finished eating some! Thanks :). you must really give it a try. It’s not catastrophic but not exactly the aesthetic I was hoping for. I only have a toaster oven, but it worked out great! Just spent about an hour scouring your recipes, it all looks so good and can’t wait to try some of them out on the gf. These will be perfect for today’s Sunday lunch. Three years ago: Almond Cake with Strawberry-Rhubarb Compote I get 95% of my dishcloths from Fog Linen (this one is actually charcoal gray but my kitchen light is blueish in the afternoon). To cook French fries from cold oil a single time, you want a waxier potato (Yukon golds or the equivalent). Definitely on my ‘to try’ list. Love your blog and looking forward to your book. I wouldn’t make these with sweet potatoes; I’d save them to make another sweet potato recipe on this site. Making this for a quarantined Friday night treat. The flavor and crisp is amazing, I’m sure we’ll be making them again asap :). Two years ago: Pasta with Favas, Tomatoes and Sausage I didn´t follow your advice of trying the size of the dish, so I ended up covering only the outer rim with the potatoes/sweet potatoes, so I put all the lefover sliced onions in the middle…What a surprise! Add any garnishes, if using, and serve immediately. I made this on Friday night, and it came out DELICIOUS, in spite of my changing some things up: First I only had 3# of potatoes instead of 4# (the other pound had grown roots!). Wow, amazing, I need to make this! I held off on the shallots and instead bought some pesto and spread it on top and bottom of the slices of potatoes. And soooo tasty! This looks like a beautiful crispy gratin! This is the second one I've tried (your Szarlotka being the first), and it was super easy, and really delicious. If only there was a cheaper alternative to shallots….I live in Japan and my supermarket has shallots in the special food section i.e. Did a recipe round up on these- they were AMAZING. And three shallots. Thanks for swift reply, sounds reassuring. One of my favorite dish in the world. It’s quick to prepare and simple if you don’t have to take the time to rinse it. :) They were plenty cool by the time I was ready to cook them for dinner. Oh my god she reads Hyperbole & a Half too. Now if I could only eat it al fresco, it would truly be the real deal… perhaps I’ll sit on my fire escape next time! I’d love to try a cheesy potato roast. As much as I adore a gratain I’d be willing to pass it up for this crispy browned vision of potato goodness. Umm, I detecting a bit of a non sequiter here; bacon, bacon fat, and Seder. Basically, this is your recipe with the addition of a cheesy, creamy sauce, in which you toss the potatoe slices pre- stacking step. Being the potato lover that I am, I will have to give this a try. This looks absolutely amazing. Crumble by hand — you want very big and very small chunks. Dec 1, 2015 - potato kugel, a food drink post from the blog smitten kitchen, written by deb perelman on Bloglovin’ .. This way I could fill the dish with the right amount of potato without having leftover potato slices. Thanks so much deb you’re my favorite and happy holidays! Is there any way that you could parboil the potatoes to cut the cooking time? (onto the next recipe adventure), Would it affect the recipe at all if i prepped the casserole the night before? No, but FWIW, these potatoes absorbed 5T oil from frying. Loved the flavor and texture and the presentation is incredible! OMG– I can’t wait to try this! This is the first recipe I’ve ever seen that actually makes me want to go out and buy a mandoline. Messily crumble and tear potatoes with your hands into large and small chunks, including the skin. I love the crisped pancetta idea; other possibilities are lots of fresh dill butter (butter, lemon zest&juice, minced garlic and dill); a cheddar cheese sauce with lots of paprika and/or fresh sage; a cream sauce with tarragon. Eight years ago: Raspberry Coconut Macaroons Respectfully, But once the chicken is in, really there’s no stopping it, so I just stuck the casserole in beside it and hoped for the best. I’m hoping to serve alongside prime rib – so obviously they’re going to have to cook together. This recipe is bookmarked and I can’t wait to give it a try! I’ll have to try this next time I go to my parents house for dinner (they always let me try new recipes out on them)! So delicious seasoned as per recipe! recipes, but wish there was a way to flag junky comments like this & have the comment just go *POOF! No cutting. This will be a nice surprise for the family tomorrow. This is my favorite potato recipe, I’ve made them a million times and made them last night. Nov 17th. I can’t wait to try it. I do think I overdid it with the salt because I was worried that salt on the bottom and top wouldn’t be enough, but it would have been. I was curious what brand of mandoline you have. I served them with Julia Turshen’s patatas bravas sauce (1/4 cup of mayo, 1 tbsp tomato paste, 1 minced garlic clove, 1/2 tsp smoked paprika, 1/4 tsp cayenne, 2tsp red wine vinegar) and they were gone in a hot second. Can I just say how much I LOVE this dish. Even though there are only the two of us, I am very glad that we used the same amount of potatoes in your recipe (for 4 servings) because we will enjoy them, hopefully for two dinners. I baked it in a 10-inch cast iron skillet which worked like a charm. Do you think this would work decently with sweet potatoes? “I should have paid better in physics…”. The thought of goat cheese sprinkled on the top after baking sends it over the top. No leftovers? i imagined this recipe as more of an herbed potato sort of thing, so i seasoned it with homemade garlic salt, tarragon, oregano, parsley, and a bit of chili powder. Served with some sauteed chard and kale – it’s just about a perfect food! The Irish in me NEEDS to taste this dish. Different recipe, technique — different ingredient needs. Thanks!! I’ve only fried in peanut and vegetable. Absolutely delicious and really easy- I only stirred them a few times. Thank you Deb! Seriously, if you found Deb’s article was not up to your standards, all you had to do was go elsewhere. You found a way to make me love potatoes even more. New York Times recipe did not have any onion, so, as I had already sliced the shallots, I stuffed them in between slices, as you do. Much as I like potatoes, I have other plans for the rest of the week, and can use these only one more time till next week. One tip for deliciousness with crispy potatoes mix mayo with chili crunch for a dip – umami lil heat salt fat amazingness. Ounces each ) because there are four of us fingers ; ),! Sprinkling of goat cheese and truffle oil here the other day looking for inspiration. Tonight you must really give it a little shredded sharp cheddar on the as... My dinner tonight you must really give it a try also love this twist on patio... Potatoes even more 45 mins it because it was absolutely delicious on my wedding day my name email... 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