box no. 16 | contents

• Onions
• Broccoli
• Butternut Squash
• Delicata Squash
• Acorn Squash
• Sweet Peppers
• Hot Peppers
• Eggplant
• Toscano Kale
• Braising/Stir Fry Mix
• Lettuce
• Thyme
  
• Parsley
• Potatoes
• Celeriac
  

Potatoes, potatoes and more potatoes

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:

Potato Gratin