We weren’t sure what would result from pouring an egg-and-yogurt mixture over a gratin of potatoes. The answer? A thin layer of tangy custard that just melts into the gratin. Like a much more sumptuous version of the sour-cream-topped baked potato, this dish is a welcome change of pace.
- 2 cups 4% cottage cheese (1 lb)
- 1 stick (1/2 cup) unsalted butter, melted and cooled slightly
- 1 1/4 teaspoons salt
- 3/4 teaspoon black pepper
- 3 lb russet (baking) potatoes (6 medium)
- 2 large eggs
- 1 cup plain whole-milk yogurt (8 oz)
- Special equipment: an adjustable-blade slicer; a 2 1/2-qt baking dish (about 12 by 10 by 2 inches)
Put oven rack in middle position and preheat oven to 375°F. Butter baking dish.
Purée cottage cheese in a food processor until as smooth as possible, about 1 minute, then add butter, 1 teaspoon salt, and 1/2 teaspoon pepper and blend until combined well. Peel potatoes and cut crosswise using slicer into 1/8-inch-thick slices. Spread one third of potatoes evenly in 1 layer in dish and top with one third (a scant cup) cottage cheese mixture (mixture will not cover potatoes completely). Continue layering potatoes and cottage cheese mixture, ending with mixture. Cover tightly with foil and bake until potatoes are tender, 1 to 1 1/4 hours.
Whisk together eggs, yogurt, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a bowl. Pour egg mixture evenly over potatoes and bake, uncovered, until custard is set, about 20 minutes.
Cooks’ note: Potatoes with custard can be baked 1 day ahead and cooled completely, then chilled, covered with foil. Reheat, covered, in a 375°F oven until hot, about 30 minutes. (source)
Blessedly easy to make, these latkes are crispiest when fried in small batches.
- 4 large baking potatoes (about 4 lb)
- 3 tbsp all-purpose flour
- 1/2 tsp baking powder
- dash of ground cinnamon
- freshly ground black pepper
- 1/4 cup minced onion
- 2 large eggs, beaten
- neutral oil (such as safflower), for frying
- Kosher salt
- 1 cup applesauce
- 1 cup sour cream (optional)
Preheat oven to 350°.
Peel potatoes and place in cold water.
In a small bowl, combine flour, baking powder, cinnamon, and pepper to taste. Set aside.
Pat potatoes dry and grate on the large holes of a grater. (Long grated shreds are best.)
Place grated potatoes in a large bowl, add onion, and toss. Add flour mixture and toss, breaking up clumps. (This may take a bit of time, as the dry ingredients must be well distributed.) Add eggs and combine well.
In a large nonstick skillet, heat about 1″ oil over high heat. Test heat by carefully dropping a little piece of potato in the oil. If it bubbles violently, the oil is ready.
Using a slotted spoon, place spoonfuls of potato mixture (drained of excess liquid) into oil. Fry until just golden, about 2 minutes on each side. (They will not be cooked through.) Drain on paper towels. Continue until all potato mixture is used. Note: As you get toward the bottom of the bowl, the potatoes will be wetter. They will need to be pressed and will take a bit longer to cook. Arrange latkes on a baking sheet; transfer to oven and bake for about 10 minutes on each side. They will turn a rich golden brown. Season with salt to taste. Serve with applesauce and sour cream, if desired. (source)
Never eat too much, even if you are very hungry. (source)