Hugo Matheson
Eating fingerlings with their skins intact gives you a great, earthy flavor. Add porcini mushrooms, and that sense is enhanced. Serve this deep, wonderful fall or winter dish as is, with a small salad, or add a little prosciutto for a full supper. It also makes a great side for grilled meats and fish. Shopping tip: When selecting potatoes, make sure they are firm to the touch.
Recipe Yield:
8 servings
Recipe Calories:
149
Recipe Ingredient Details:
2 tablespoons olive oil
1 red onion, sliced
2 cloves garlic, sliced
1 tablespoon fresh thyme leaves
1 1/2 -2 ounces dried porcini mushrooms
1 1/2 pounds fingerling potatoes, washed
2 cups low-sodium chicken stock or broth
1/4 cup whole milk or heavy cream
1/2-3/4 cup freshly grated Parmesan cheese
Salt and pepper
Recipe Instructions:
Preheat oven to 375°. Over medium-high heat, place a large, wide pan that will hold all ingredients. Add olive oil, then add onion, garlic, thyme, and porcini. Sauté for about 5 minutes. Meanwhile, slice potatoes as thinly as possible.
Add potatoes to pan and quickly stir. Add chicken stock or broth and milk or cream. Bring to a boil. Taste and season generously with salt and pepper. Spread mixture into a 9x13-inch baking dish and sprinkle with cheese. Bake for 35 minutes, until most of the liquid is absorbed.
Recipe Additional Notes:
PER SERVING: 149 cal, 33% fat cal, 6g fat, 2g sat fat, 12mg chol, 6g protein, 20g carb, 3g fiber, 116mg sodium
Recipe provided by Hugo Matheson, chef and co-owner of The Kitchen, an ecoconscious eatery in Boulder, Colorado (www.thekitchencafe.com).
Thu, 2012-06-28 12:57
