“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!