Dinner with Bittman: Bean and Potato Gratin

Recipe adapted from How to Cook Everything.

Bean and Potato Gratin

Makes: 4 servings

Time: 1 1/2 hours with cooked beans, largely unattended

This dish is based on boulangerie potatoes, a French classic that was traditionally baked at the local baker’s until the potatoes became meltingly soft and the stock reduced to a rich glaze. With beans, it could easily be a main course or remain a side dish.

Other beans you can use: pink or red beans.

2 tablespoons fresh thyme leaves

3 cups cooked or canned white beans, drained but still moist

Salt and freshly ground black pepper

3 medium starchy or all-purpose potatoes, peeled

1 cup chicken, beef, or vegetable stock or water

3 tablespoons butter

1. Heat the oven to 325°F. Stir a tablespoon of the thyme into the beans, taste, and adjust the seasoning. Spread the beans into the bottom of a large baking dish and set aside.

2. Halve the potatoes lengthwise and slice thinly into half-circles. Lay the potatoes in overlapping rows to cover the beans. Pour the stock over the top, dot with pieces of butter, and sprinkle with salt, pepper, and the remaining thyme.

3. Cover with foil and bake for 45 minutes. Remove the foil and continue baking until the top is browned and glazed, another 45 minutes or so. Serve immediately or let rest for up to an hour and serve at room temperature.

 

 

 

Posted in Italian, Recipes

This Week’s Minimalist: Southwest Potatoes

When it comes to Southwest Potatoes with Cheddar, Corn, and Black Beans, a little patience goes a long way.

Posted in Produce

A Simple Supper: Artichokes and Potatoes

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by Edward Schneider

Am I wrong to think that only a handful of farmers who come to Manhattan Greenmarkets grow artichokes? I’ve seen them only at Maxwell’s stand, but surely there must be other growers too, no? 

Whatever the case, that’s where Jackie bought some lovely little ones last week, along with a bag of nice dense new-season potatoes, a bunch of thyme and some juicy onions. Her shopping bag contained our entire dinner, apart from the salt, pepper, olive oil and smoked prosciutto (speck). With the oven pre-heating to 375 degrees, we first cut off the tops of the artichokes, stripped them down to the pale, tender inner leaves and pared the stems (dipping them and holding them in lemon-juiced water as we worked). Then we par-steamed the potatoes – just for four or five minutes to give them a head start – sliced some speck and cut an onion into wedges. All of this, we tossed with olive oil, thyme and salt and pepper in a baking dish and roasted until the artichoke hearts and potatoes were tender and lightly browned. 

Apart from the adventure of trimming the artichokes (see this: though ours were far smaller, the idea is the same), this was hardly cooking at all, and it made a hell of a dinner. Although the focus was on the vegetables, I have to say that the crisp roasted speck was irresistible; we’ll use twice as much next time. Maybe three times as much.

Posted in American, Recipes