Yesterday for lunch I made a potato and greens casserole. In the freezer I happened to have some finely shredded collard greens that came from Portugal or Spain (I can't remember). I had bought some big potatoes of the
Bintje variety, which come mostly from Belgium and are mostly used for
frites and for
purée.
My first idea was to make
purée (mashed potatoes) out of them and use those in a
gratin It would be a kind of vegetarian cottage pie. Finally, I realized that mashing the potatoes would be too much of a workout for my pain-ridded, swollen wrist, so I just cut the potatoes into fairly thick slices. I cooked the greens in some olive oil until they were tender. I made a first layer of potato slices, then a layer of greens, and then a second layer of potato slices. I made a top layer of sliced cheese (in this case, Edam cheese from the Netherlands).
Above are some pictures of the result before and after I baked the
gratin in a hot oven to melt and brown the cheese. With the au gratin potatoes we enjoyed some poultry sausages (made locally and sold at the Saturday morning market in Saint-Aignan).
Yesterday for lunch I made a potato and greens casserole. In the freezer I happened to have some finely shredded collard greens that came from Portugal or Spain (I can't remember). I had bought some big potatoes of the Bintje variety, which come mostly from Belgium and are mostly used for frites and for purée.
My first idea was to make purée (mashed potatoes) out of them and use those in a gratin It would be a kind of vegetarian cottage pie. Finally, I realized that mashing the potatoes would be too much of a workout for my pain-ridded, swollen wrist, so I just cut the potatoes into fairly thick slices. I cooked the greens in some olive oil until they were tender. I made a first layer of potato slices, then a layer of greens, and then a second layer of potato slices. I made a top layer of sliced cheese (in this case, Edam cheese from the Netherlands).
Above are some pictures of the result before and after I baked the gratin in a hot oven to melt and brown the cheese. With the au gratin potatoes we enjoyed some poultry sausages (made locally and sold at the Saturday morning market in Saint-Aignan).
So many great flavors! Europe represented in good cooking. Yumm :)
ReplyDeleteI bet that meal was both filling and delicious!
ReplyDeleteI think my mother used to call those escalloped potatoes. The slice looks like spanakopita. Tasty!
ReplyDeleteScrumpdiliitious and very creative! Thanks for the new ideas. I’ve noticed recently that Blogger is working much better and no longer frustrating me when trying to get to your current post. When it starting acting up way-back-when, I thought that you had stopped posting. However, I got suspicious and tried using “Newer Post” at the bottom of an old post to navigate to the latest. The machinations I had to go through to catch up on the old posts and get to your daily post! Thank goodness they fixed it. I very much hope that your treatments will cure your pain and discomfort sooner rather than later. C.
ReplyDeletePS: I got a little behind in reading your posts and am now commenting on the one about Windows 11. I had so many problems with Windows 10 on my old computer that I wound up resetting to factory standard (Windows 8) and my husband has been working with that with few problems ever since. However, it’s only a matter of time before it won’t let him use the Office 365 subscription. In the meantime, I have completely relied on Apple devices with absolutely no problems ever since. The only things I still use in the Microsoft world is Excel to do the family budget and to transmit tax slips and receipts to my tax accountant’s secure drop site to do my annual tax filing because neither one works on Apple devices. It’s not great but it’s better than using the Excel app in the Apple world. However, I will have him investigate the idea of a micro computer for a future purchase. Didn’t know they existed until I read about it on one of your older posts. Thank you for that. C.
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