Layered three-cheese russet and sweet potato gratin

This recipe probably has the most going on it, of all the things I made for our Scandinavian dinner. The list of ingredients may make you skeptical, but trust me, they combine to make a lovely flavor that is more than the sum of its parts.

From The Swedish Table, by Helene Henderson

Ingredients:

• 2 tablespoons butter, divided
• 2 pounds baking potatoes (about 2 large), such as russet, peeled and sliced 1/8" thin
• 3 cloves garlic, peeled and grated
• fresh ground nutmeg to taste
• 3 teaspoons thyme, minced fine, divided
• 1 pound sweet potato (1 large), peeled and sliced 1/8" thin
• 3 tablespoons orange juice concentrate, thawed and divided
• 3 teaspoons adobo sauce from canned chipotle peppers, divided
• 1 cup cheese, such as Gruyere, mozzarella, or Parmesan, or any combination, freshly grated
• 1-1/2 cups heavy cream, divided
• salt and pepper to taste

Directions:

• Preheat oven to 400 degrees Fahrenheit.
• Rub botton of a 9 x 13-inch glass baking dish with 1 tablespoon butter.
• Add a third of the russet potatoes and season with salt and pepper to taste. Top with a third of the garlic, a third of the thyme, and a small sprinkling of nutmeg.
• Add a third of the sweet potatoes, season with salt and pepper, and brush with 1 tablespoon of orange juice concentrate and a third of the adobo sauce. Spread a third of the cheese on top and add a third of the cream.
• Repeat twice, creating three layers of potatoes, each ending with the cheese and cream. Dot top layer with remaining butter.
• Bake until potatoes are fork-tender, crisp, and golden on top, about 45-60 minutes. Cover dish with aluminum foil if the top begins to burn.

Serves 6-8.

Marhooda

I took a bit of a risk with this recipe. I couldn't imagine how it would turn out based on reading the recipe, and I couldn't find a picture on the web. Since I love potatoes, I figured it was worth a shot.

I'm not sure what the final verdict was on this one. I think I liked it alright. Jake thought it was a bit bland.

Ingredients:

3 large potatoes, peeled and cut into chunks
4 large eggs
1 onion, grated
4 garlic cloves, crushed
1 t cumin
1/2 t ground turmeric
1 t salt
black pepper
1 T freshly chopped parsley

Directions:

Preheat oven to 350. Grease a shallow oven-proof 9x13 dish.

Place the potatoes in a saucepan and cover with water. Bring to a boil and cook, uncovered, for about 20 minutes or until potatoes are soft.

Drain the potatoes well then return them to the pot and mash with a fork or potato masher.

In a large mixing bowl, beat the eggs until frothy. Add the onion, garlic, and spices, and mix well.

Add the potatoes to the egg mixture and mix well. Spread the mixture into the greased dish and bake int he over for about 50 minutes or until the top is golden and crisp. Allow to cool slightly before cutting.

From www.recipes4us.co.uk.

Patatas bravas

Jaleo--a local chain around DC-- used to serve this dish up as chunks of tomatoes, with tomato sauce and garlic aioli. Lately, though they've changed the recipe, so now it's potato chips with the same sauces. While, the new version is good, it's not exactly what I LOVE. So, here's my take on that recipe. It's really 3 easy recipes in 1. Once you make these you'll want to eat the whole bowl. I usually serve this with roasted asparagus, or salad, or even a couple of cheeses & bread.

Patatas Bravas:
Roasted potatoes
1 1/2 lbs of potatoes (I used some colorful fingerlings)
2 tbs olive oil
salt & pepper to taste

Aioli:
1 head of garlic
2 T olive oil divided
2/3 c. prepared mayo
juice of 1 lemon
salt to taste

1 c. of romesco sauce http://econkitchenchicks.blogspot.com/2009/08/back-from-hiatus.html, warmed through.

Preheat oven to 400 degrees F

1. Slice the head of garlic in half across the equator. Drizzle with a glug of olive oil and wrap in foil and place in the oven. (you can do this ahead of time)
2. Cut the potatoes into bite-sized chunks (somewhat a little bigger than 1")
3. Place the potatoes on a cookie sheet and drizzle with 2 T of olive oil, a generous pinch of salt and pepper. Toss with your fingers to get the potatoes coated with the olive oil
4. Place the cookie sheet in the oven and set the timer for 30 minutes, giving the potatoes a toss about 1/2 way through.
5. After the garlic has spent about 30 minutes in the oven, it should be nice and honey-golden colored. If' it's still pale looking, let it go a little longer.
6. One the garlic has cooled to the touch, squeeze out the roasted cloves and combine with mayo, 1 T olive oil, salt, and lemon juice. I sometimes use a food processor, or sometimes I just mash it all up with a fork. Do whatever feels easiest.
7. Once the potatoes have gone for 30 minutes, check to make sure they have a nice brown color on them. If not, let them go a couple more minutes... This will be a personal call. I like my potatoes really crispy.
8. Assemble. Place potatoes on bottom, spoon over the romesco sauce, and dot with your aioli.
9. Enjoy!