We are on Day 5 of my week long tribute to everyone’s favorite Thanksgiving side dish, the potato.
When you present 7 potato recipes all in a row it’s hard to pick a favorite. At least it is for me. But this Potato Galette with Caraway Brown Butter may be my secret favorite. It’s basically a potato cake and it’s made with Klondike Goldust potatoes from Idaho Potatoes. Which are a delicious variety, but that’s not why I love this galette so much. After all, all seven of my potato recipes this week are made with top quality Idaho Potatoes.
What sets this one apart to me is brown butter.
In French brown butter has the swanky sounding name of beurre noisette. That name alone might make you afraid of making brown butter. But brown butter is a simple sauce that’s very versatile. It has a nutty flavor and aroma. In fact beurre noisette translates into hazelnut butter. But there are no nuts in the recipe at all. The nutty characteristics come from toasting the milk solids in regular butter so that it turns a rich, nutty brown. But I promise you it’s one of the easiest things in the world to pull off. In fact before I ever heard the name beurre noisette, I was making a version of it all the time. I just didn’t mean to, and I simply called the brown stuff in my pan burnt butter. I probably tossed gallons of it in the garbage without ever knowing what I had.
If you’ve never browned butter (on purpose) before– keep reading. I give pretty clear directions in the following recipe. Or if you’re coming to this potato party late. Here’s what we’ve covered so far. GREG
Can it be a gratin without cheese? I don’t know, but it can certainly be Thanksgiving without cheese. I figure with the all the heavy things on the plate, potatoes is one area where we can lighten the load. This potato no-gratin is made sweet and seasonal with apples and caramelized onions. Plus there’s butter. Of course there’s butter. That’s rich enough for me.
I think a big reason this gratin works so well without cheese is the potatoes I chose– a variety known as Klondike Rose.
This variety of potato was introduced to me while I was in Idaho for the potato harvest. A guest of Idaho Potatoes. I have been looking for a way to highlight the Klondike Rose with its beautiful rose-colored skin and gold-colored flesh ever since I returned. The color combo sorta reminds me of a juicy red apple. So that is where I started. I partnered these potatoes with nice tart red apples. After that red onions seemed to make sense too.
Red Potatoes. Red Apples. Red Onions. Can you see where I’m going with this?
As I said, this is a gratin. So I immediately started considering Red Cheese. The only red cheese I could come up with was Edam. Which seems like a good choice. But truthfully Edam is not red cheese. It’s white cheese wrapped in red wax. Could I put wax in my gratin just to follow a theme? Well maybe…
Fortunately once I tasted the Klondike Rose potato I realized that maybe this gratin didn’t need a whole lot of cheese. Heck, maybe it didn’t need any cheese at all. Red or otherwise. Because the Klondike Rose potato has a smooth and buttery texture.
So today, the third day in my weeklong tribute to everyone’s favorite Thanksgiving side dish– the potato. I bring you this light, but seasonally flavorful cheeseless potato no-gratin. GREG
Red Potato. Red Apple. Red Onion. This is my Red to Remember entry on Spinach Tiger’s remembrance of World Aids Day.
You can see my previous contributions here:
Oysters in Red Mignonette
Red Beet Fusilli