Bean and Potato Gratin

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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.  Bakes for an hour and a half, but only takes a few minutes to assemble.


Recipe from Mark Bittman blog, from his "How to Cook Everything" cookbook.


Makes 6 servings.


2 tablespoons fresh thyme leaves

3 cups cooked or canned white beans, drained but still moist (can use pink or red beans)

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

Directions
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.
 
Notes:
  Calories      246.2
  Total Fat     5.9 g
          Saturated Fat     3.7 g
          Polyunsaturated Fat     0.3 g
          Monounsaturated Fat     1.5 g
  Cholesterol     15.3 mg
  Sodium     479.0 mg
  Potassium     450.1 mg
  Total Carbohydrate     38.9 g
          Dietary Fiber     8.3 g
          Sugars     3.2 g
  Protein     10.5




Matriarchy

Member since Sep 2007

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