When we visit my husband’s family, my mother-in-law does not ask very much of us. She is a wonderful host and we have an on-going joke about her asking if we would like “tea and toast”.
This Easter, I wanted to contribute a dish to the meal; typical English fare is a roast with potatoes and veg. I thought I would leave the steamed potatoes for the children and make something a bit more adventurous for us. Thus, this dish was created.
When you look at the ingredients, don’t worry if you don’t have everything. Just look at them as what they are:
- potatoes: Yukon gold is preferred but red or russett are ok, too
- herb: rosemary, thyme or oregano works well
- onion: any kind of onion would do, even some garlic
- cheese: if you don’t have Gruyere or Swiss, substitute with anything sharp
Here are the (very) easy directions to a delicious side dish. You could always add eggs halfway through and make it into a crustless quiche…oh, must.make.that!
Roasted Potatoes with Rosemary, Leeks and Gruyere
Cut medium yellow potatoes (2 or 3 per person) into chunks. I usually cut each potato into 4-6 pieces. Toss with olive oil, 2-3 fresh rosemary sprigs and salt:
- Add 2 Tbl oil; add more if it looks dry.
- Pull the rosemary leaves in opposite direction from the sprig to remove.
- Start with 1/2 tsp salt for 4 servings. You can always add more at the end.
Roast potatoes in a casserole dish for 20 mins @375F.
While roasting, sauté cut leeks or onion in butter with salt until golden. This should take about 10 minutes.
Shred or cut some Gruyere or Swiss cheese. I used about 1/2 c shredded for 4 servings.
After the potatoes have cooked for 20 minutes, add cheese, leeks, and 1/4 c of heavy or light cream (whole milk is an option, too), salt and pepper to taste, and stir. Place it back in oven, covered, for 15 minutes.
Uncover and continue baking for another 10 minutes or until brown and bubbly.
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