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Creamy Stove-top Potatoes
I am by nature a planner--spontaneity is not my middle name. Not only do I prepare a grocery list based on the sale items in our weekly supermarket ads, but I also frame an entire week of menus based on those purchases. And (taking it one step further) I consider which days of the week will require a 30-minutes or less meal and which ones provide the luxury to play for an afternoon in the kitchen.
...Therefore the genesis of this recipe is nothing short of miraculous. Typically I go to the market with a goal; I know before I take one step outside my door what grocery items I will be searching for.
Today however I had no plan and allowed the lure of bargain-hunting to rule what I would purchase. At my local Farmers Market I found Yukon gold potatoes, yellow onions and smoked gouda. When I arrived at home I looked at what was stored in my kitchen. Hmm, there's an opened box of vegetable broth in the frig, and in the pantry is a cluster of fresh sage I picked just yesterday from my herb garden.
I don't want fried potatoes today--I'm in the mood for something creamy and comforting. So, let's see if I can put all of these things together to satisfy my tummy.
- 1 medium yellow onion, diced
- 2 tablespoons butter, softened
- 1 tablespoon olive oil
- 4 Yukon gold potatoes, thinly sliced
- about 2 cups vegetable or chicken broth
- 1 tablespoon fresh sage, minced
- 1/2 cup smoked gouda or other smoked cheese, shredded
- In pot with lid saute onions in butter and olive oil over medium until they begin to soften. Add the potatoes, and stir a few times so that oil lightly coats all slices.
- Pour broth over potatoes--just enough to cover. Turn the heat to low; cover and simmer 20-30 minutes or until potatoes are fork tender. Remove lid. Sprinkle fresh sage and smoked cheese over simmering potatoes. Simmer for about 5 more minutes, or until cheese is melted and almost all liquid is absorbed by potatoes
- Stir gently and serve.
What makes this recipe work?
- Sautéing the onions over medium heat makes them soft and golden and tames their fire.
- Yukon gold potatoes retain their shape even after they are cooked.
- Simmering the potatoes in broth makes them soft and the starch from the potatoes lends a bit of thickening to the casserole.
- Fresh sage adds an earthy bite.
- Smoked cheese provides a creamy savory balance.
© 2013 Linda Lum