Marcus Samuelsson recipe, People Magazine
kjean2
Posts: 145Registered Users
While waiting at my doctor's office recently, I saw a recipe in People Magazine for a Potato Gratin from Marcus Samuelsson (it was made with shredded potatoes). I thought surely I could find it on line, but I've looked everywhere to no avail and I don't think the issue is being sold anymore.
It was a recent issue, though I'm not sure of the date. Just wondering if anyone who has access to the recipe might be willing to post it here?
TIA!
It was a recent issue, though I'm not sure of the date. Just wondering if anyone who has access to the recipe might be willing to post it here?
TIA!
0
Comments
Wish I could remember more--I just thought it sounded good, but didn't over-scrutinize it as I thought it would be easily found on the internet.
Oh, just remembered too, that I think you poured part of the cream over the gratin and baked for about 10 mintes, then poured the rest over to finish baking. I hadn't seen that technique before.
Check out recipes for something called Jansson's Temptation. I know he often talks about traditional recipes of Sweden. I think this may be what you read about in People magazine. (The recipe uses the pouring the cream over technique that you mentioned)
If all else fails, stalk him on Twitter or fan him on FB.
ETA: Was the recipe in People in an article about HIM or was it on a page ad for a product promotion?
I was born to be a pessimist. My blood type is B Negative.
It actually wasn't an ad--I think it was a one-page article at the very back of the magazine, with maybe a little write-up about Samuelsson, but not a full-fledged article.
Going to give this one a try!
Thanks again
3 Tbsp. olive oil
2 red onions, peeled and sliced
4 closves garlic, thinly sliced
1 cup sliced leeks, white and pale green parts only
4 Idaho potatoes, peeled and shredded on a box grater (about 2 1/2 lbs)
Salt
Freshly ground pepper
1 Tbsp. unsalted butter, melted
1/2 Cup bread crumbs
3/4 Cup shredded cheddar cheese
2 Cups heavy cream
1. Preheat oven to 350.
2. Heat the olive oil in a large saute pan over high heat. Add onions, garlic and leeks, and saute until onions are translucent, about 10 min. Set aside.
3. Rinse potatoes until water runs clear, about 2 min. Strain, removing all the water. Season with salt and pepper.
4. Brush a 9x13 inch baking dish with butter. Sprinkle half of the bread crumbs on bottom and sides of pan. Alternate layers of potatoes and onion mixture, ending with potatoes.
5. Sprinkle cheese and remaining bread crumbs on top. Pour half of the cream over the potatoes. Bake for 10 minutes, and then pour the remaining cream over the potatoes. Cook until potatoes are tender and top is golden brown, about 35 minutes.:tongue8:
I was born to be a pessimist. My blood type is B Negative.
I was born to be a pessimist. My blood type is B Negative.
If I ever make it to Red Rooster, I don't know what I'll do. Probably something totally wrong.
"In the depth of winter, I finally learned that within me there lay an invincible summer."
4a, mbl, low porosity, normal thickness, fine hair.
No problem with having a crush on a douche
Audrey Hepburn
Can't wait to try it!
I hadn't heard that. Does he have a big ego or what? Why is he a douche?
Gretchen
NaturallyCurly.com co-founder
3A
You are beautiful!
I KNEW it!
My only exposure to him has been when he has been a judge on Chopped and when he was a contestant on The Next Iron Chef, but he completely rubs me the wrong way. Self centered, cocky, egotistical, BLECH!
My british name, courtesy of Ninja Dog Shade Haven-Staffordshire: TRBL Hough Jewelstone Turtleneck
Its chaos a few hairs at a time. ~Minxy
"Dispute not with her: she is lunatic." -Richard III
Yeah, he was the only one whose personality I disliked more than the winner on Next Iron Chef!
Sent from my SPH-M910 using CurlTalk App
-Speckla
But at least the pews never attend yoga!
"In the depth of winter, I finally learned that within me there lay an invincible summer."
4a, mbl, low porosity, normal thickness, fine hair.
If you just sliced the potatoes in this recipe, it's a straight up "classic" gratin except with cheddar (though I think it's very oniony).
I'm guessing the use of shredded potatoes is for cooks who are more likely to have a box grater than a mandoline or simply fear the mandoline. A food processor can slice or shred in short time if you have the disks.
I was born to be a pessimist. My blood type is B Negative.
http://simplyrecipes.com/recipes/scalloped_potatoes/
Never heard of anyone who didn't put cheese in them.
Used to wonder back at school why seemingly the same thing the cafeteria would serve us was potato gratin one day and scalloped potatoes another.
I think scalloped potatoes are just a name to make potato gratin sound less French.
Classic Scalloped Potatoes recipe - Canadian Living
Audrey Hepburn
Same dish, less Frenchy sounding.