What a Beautiful Combination of Flavors!
Well folks, this will be my last post for a couple of weeks. I’m in the midst of a big move and won’t be doing much cooking. After 40+ years of living in Florida, I’ve decided to move to Pennsylvania, where I’ll get to experience all 4 seasons again. It’s really funny that I’ve lived in South Florida all this time, seeing as how I’m not fond of heat. Needless to say, I’ll miss my mango tree, but I plan on planting different fruit trees at my new home.
At this stage of my life I figured it was now or never. We have a house waiting for us and we’ll be enjoying getting it all fixed up to suit our needs. Of course, I’ll get my kitchen set up right away, but it will take some time. Figuring that it will be awhile before I do much cooking, I wanted comfort food and I doubt there’s anything more comforting than a dish of creamy potatoes au gratin.
This time around I changed things up and went with Spanish influences for flavor. Hot pimentón * (smoked paprika) and Manchego cheese are such a delicious match. Even though I used 1 1/2 teaspoons of the pimentón *, it didn’t end up being too spicy. It had a nice kick of heat, but wasn’t overbearing. It paired wonderfully with the nutty, slightly sweet Manchego.
I used a method for cooking the potatoes of which I’m especially fond. Stir together sliced potatoes, milk, cream, pimentón *, and salt in a large pot. Bring it to a boil, reduce the heat and let it simmer for 7 minutes. This gets the potatoes to an almost-done stage and then you only need to bake the dish for 30 minutes.
After they’ve cooled a bit I sprinkled on snipped chives for a pop of flavor. There are few things I love to eat more than these kinds of potatoes. I make sure I don’t serve them with something rich because the potatoes couldn’t be more decadent. A simple grilled piece of meat or chicken is what I like best. Add a bright salad and you’ve got one very good meal.
The next time I post a recipe, I’ll be enjoying the beautiful changing leaf colors and my new home. Till then, happy cooking!
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Manchego and Pimentón Potatoes Au Gratin
6
servingsCreamy potatoes au gratin with Spanish Manchego cheese and pimentón (hot smoked paprika). After simmering the potatoes in milk and cream for 7 minutes, they only take 30 minutes to bake. A quick recipe that's also decadent.
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Ingredients
2 pounds russet potatoes, peeled and sliced 1/4 inch thick
1 1/3 cups whole milk
1 1/3 cups heavy cream
1 1/2 teaspoons hot pimentón * (hot smoked paprika)
1 1/2 teaspoons Morton kosher salt
1 teaspoon coarsely ground black pepper
6 ounces Manchego cheese, shredded
1/2 teaspoon Aleppo pepper *
1 tablespoon salted butter
2 tablespoons snipped chives
Directions
- Preheat the oven to 425° with a rack in the center. Combine the potatoes and next 5 ingredients in a large pot. Bring to a boil over medium high heat, reduce the heat to medium low, and let simmer for 7 minutes. Remove from the heat.
- Grease a 2 quart baking dish with 1 tablespoon salted butter. Using a slotted spoon, add half the potatoes to the baking dish, fully covering the bottom. Spoon on a few ladles of the cream sauce, being sure the potatoes have a light layer of cream on top of them. Sprinkle on half the cheese. Add the rest of the potatoes to the dish and cover with all the remaining cream sauce. Sprinkle on the remaining cheese and Aleppo pepper. Bake for 30 minutes until nicely golden colored. Let rest for 15 minutes and scatter on the snipped chives. Serve and Enjoy!
6 Responses
Made this to rave reviews on Christmas. Thanks Renee. Glad you are getting settled into your new home.
So sorry I only just now saw this message, Jeanne. Thank you so much and you are very welcome!
Happy moving and much joy in your new home. Will look forward to many comfort dishes after you get settled in and savor the change of seasons!
Thank you so much, Indira. As you can see, I’m behind in responding to your message. I’ve moved into my new home now and am busy getting it set up so I can get back to cooking soon!
That is a beautiful combination of colors as well, Renee!
Thank you, Cynthia!