- Butternut Squash
- Delicata Squash
- Acorn Squash
- Sweet Peppers
- Hot Peppers
- Toscano Kale
- Braising/Stir Fry Mix
I’m a little backed up on my potato usage; I’m about two brown bags behind and we got another bag of the dirty spuds again this week! I really shouldn’t be complaining – the possibilities for potatoes are endless: soups, gratins, hashbrowns, mashed, double-baked, fried... My goal this week is to catch up and use up all of my potatoes by the time the next bag arrives.
I already started last week with a classic Potato Gratin subtly flavored with white truffle oil. The truffle oil is optional – you could replace it with a pinch of cayenne pepper for a little kick – but I love the mellow, earthy flavor and it’s a classic pairing with potatoes.
The easiest and fastest way to slice potatoes into 1/8-inch slices is with an adjustable ceramic mandoline. I purchased mine from Whole Foods for about $24.95 – much cheaper than the stainless steel professional models and it works like a charm. They’re also available on amazon.com.
Click here to download and print a pdf of this recipe: