Tag Archives: fingerling potatoes

Monday’s Meal — Ham and Potato Gratin

“Seek good, not evil, that you may live. Then the LORD God Almighty will be with you, just as you say he is. Hate evil, love good; maintain justice in the courts. Perhaps the LORD God Almighty will have mercy on the remnant of Joseph.” Amos 5:14-15 NIV

Happy Monday!  I hope you had a blessed weekend. We did!  Winter in the south sometimes means rain and this weekend was no exception!  I love it raining and cool outside and warm and yummy inside my kitchen! Last week I stumbled upon a picture of Potato Gratin with Rosemary Crust from the foodie website of Moogieland!   It absolutely took my breath away and I couldn’t wait to get the recipe and start cooking!  So, this weekend I treated my family to this awesome dish!
I love one-dish meals and so I adapted the recipe by adding chopped sauteed’ ham and turned this side dish into a main dish with a simple salad to round out the meal. The original recipe calls for half Yukon gold potatoes and half sweet potatoes (which I will try next time!)  But for this dish I used fingerlings which have such gourmet appeal and fantastic flavor.  The bottom crust is layered with Gruyere cheese and fresh rosemary.  A second crust is laid on top of the first one and continued up the sides.
The original recipe called for Gruyere cheese only, but I used 1/2 Gruyere and 1/2 Fontina cheese because that is what I had on hand.  It worked out great!  The fresh rosemary infuses the whole dish with a subtle flavor of rosemary.  I added the ham but I think cooked chicken or chicken sausage would also make for a delicious main dish.  The recipe calls for half Yukon gold and half sweet potatoes but the fingerlings took this to a whole new level not only in the taste but definitely in the colorful fabulous presentation.
The baking time seems a little long, but it is needed to make the crust exceptionally crisp and the potatoes cooked perfectly.  This is a dish I will for sure make again!
Awww  yes  … and the salad?  Have you been keeping your lettuce and spinach in mason jars?   I still am and it is working out great! This spinach is a little over a week old and still fresh as can be!

Many Blessings and Happy Cooking!
Ham and Potato Gratin with Rosemary Crust
 
Ingredients
  • 1 Package Pillsbury Refrigerated Pie Crusts
  • 1 tablespoon Fresh Rosemary, chopped
  • ¼ teaspoon Ground black pepper
  • 2 cup Gruyere Cheese, shredded
  • 5 cup Fingerling Potatoes, sliced
  • 1 teaspoon Kosher Salt
  • ⅔ cup Heavy Cream
  • 1 clove garlic, minced
  • Garnish: Fresh Rosemary Sprigs
  • 2 cup Lean Ham, diced
Instructions
  1. Preheat oven to 450 degrees. Unroll pie crusts on a lightly floured surface. Sprinkle rosemary, pepper, and ½ cup cheese over 1 pie crust; top with remaining crust. Press crusts together to seal around the edge.
  2. Press on bottom and up the sides of a lightly greased 9" springform pan. Chill.
  3. Meanwhile, wash and thinly slice the fingerling potatoes to about 5 cups. Dice ham and saute' about 5 minutes in a lightly oiled skillet (optional).
  4. Layer one-third each of the potatoes and ham and salt in prepared crust. Sprinkle with ¼ cup cheese. Repeat layers twice, pressing layers down slightly to fit.

    Microwave cream and garlic in a 1 cup microwave-safe measuring cup on high for 45 seconds. pour over potato layers in the pan. Sprinkle with remaining ¾ cup cheese. Cover pan with heavy-duty aluminum foil. Place on a baking sheet.
  5. Bake at 450 degrees for 1 hour. Uncover and bake 25 minutes or until potatoes are done and the crust is richly browned. Let stand 10 minutes before serving. Carefully transfer to a serving plate, and remove sides of springform pan.
  6. Garnish with fresh sprig of rosemary, if desired.
Notes
(1)  Original recipes calls for Gruyere cheese only, I have used ½ Gruyere and ½ Fontina and it was fabulous!

(2)  Meat can be added for a main dish or left out for a side dish.

(3)  Makes 8 to 10 side dish servings and 6 to 8 main dish servings.

(4)  Use rosemary sparingly.  A little bit goes a long way!

(5)  Original recipe calls for a mix of Yukon gold and sweet potatoes. Great combination!

Fingerlings Roasted with Veggies

“He has shown you, O mortal, what is good. And what does the LORD require of you? To act justly and to love mercy and to walk humbly with your God.” Micah 6:8 NIV

Fingerling potato
From Wikipedia, the free encyclopedia

A fingerling potato is a small, stubby, finger-shaped type of potato which may be any heritage potato cultivars. Fingerlings are varieties that naturally grow small and narrow. They are fully mature when harvested and are not to be confused with new potatoes. Popular fingerling potatoes include the yellow-skinned Russian Banana, the orange-skinned French, and the Purple Peruvian. Due to their size and greater expense compared to other potatoes, fingerlings are commonly either halved and roasted as a side dish or used in salads.
Have you ever eaten any of these little jewels? We buy them at Costco and for all their small size, they are huge on flavor.  They are deliciously sweet and tender, perfect for roasting – and especially great with a combo of other vegetables such as our recent dish with fresh asparagus and green beans.

When you want to eat healthy but taste counts first and foremost  – consider roasting some fingerlings and adding your favorite vegetables.  I par-boiled the fingerlings for 5 minutes, drained and cooled them while drizzling with a bit of olive oil and sprinkling with coarse salt and pepper.
I slightly steamed the asparagus and the fresh green beans and set them aside while the fingerlings baked for about 15 minutes. Tossing them all together and back in the oven for another 10 minutes finished up the roasting. Dressing with only the olive oil and salt and pepper brings out the best in all three of these vegetables! Bon appetite’!

Many Blessings and Happy Cooking!
Roasted Fingerling Potatoes and Fresh Vegetables
 
Prep time
Cook time
Total time
 
Simple is best when it comes to roasting sweet tasting fingerling potatoes with asparagus and green beans. A perfect accompaniment to steak, chicken, or fish!
Author:
Serves: 4-6
Ingredients
  • 12 fingerling potatoes
  • 10 to 12 Fresh Asparagus Spears, Trimmed
  • 10 to 12 Fresh Green Beans
  • 1 - 2 tablespoon Olive oil
  • To Taste Kosher Salt and Cracked Pepper
Instructions
  1. Lightly wash fingerling potatoes. Par-cook for 5 minutes in a large pan of boiling water. Remove from water and let cool.
  2. Spray cooking sheet lightly with canola oil. Slice the potatoes in half, lengthwise and place on baking sheet. Drizzle with olive oil, sprinkle with salt and pepper. Bake at 400 degrees for 15 minutes. Stirring once.
  3. While potatoes are in the oven, steam asparagus and green beans just until tender crisp.
  4. Add asparagus spears and green beans to the potatoes, toss to coat with oil and salt and pepper. Add more salt and pepper, to taste.
  5. Continue roasting additional 10 minutes until potatoes are cooked and green vegetables are browning. Serve immediately.
Notes
Amounts can easily be adjusted depending on how many you want to serve.