Here is an easy and inexpensive Potato Gratin that I pulled together last night. Made a quick stock with 2 peeled carrots, 2 stalks of celery, two leeks (white parts only, wash them well!), and 3 cloves of garlic. Simmered everything gently until veggies were soft.
[I have been reading Chris Carr's Crazy Sexy Diet, a great book about a cancer survivor who literally turned her life and her body around by eating well. This book is amazing, because of its plain language and simple explanations of nutritional nuggets. She encourages people to cook on the lowest heat possible, preserving the most nutrients, and hence my new way of making stock on a much lower heat....]
When veggies were ready, pureed them in the blender. Peeled equal parts of white yukon gold potatoes and bright sweet potatoes, and layered them in a casserole. Sauteed a ton of local cremini mushrooms I got at the market in some olive oil, black pepper and sea salt until they were browned, and then finished with a couple glugs of white wine.
Layered everything together, alternating the sweet and yellow potatoes, and gently poured the pureed stock into the bottom of the pan until it came almost all the way up. Should have added some flour to thicken the sauce, but it was still OK.
I topped the whole thing with foil and baked at 350 until the potatoes were soft.
It was delicious, with almost no fat, lots of veggies and good carbs, and some delicious but satisfying flavours for a perfect Wednesday night.
A
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