This time of year lends itself wonderfully to brunch. Family and friends in town, homes full of cheer and excitement. Everyone slows down a little bit to enjoy all that is going on around them. The snow this weekend forced me to stay home and really be productive in the Holiday preparations department. Part of my “home weekend” included creating these three beautiful dishes with my Root 5 Farm vegeatables: pan cooked potato patties, kale and tomato quiche, and glazed carrots. I hope you turn on some tunes, ask your friends or family for a hand and dive in!
Ingredients for Potato Patties:
1 bag Root 5 red potatoes, washed and trimmed
8 Tbsp butter (divided)
1 stock rosemary, trimmed and chopped
2 green onions, trimmed and chopped
1 clove garlic
1 Tbsp salt
2 Tsp pepper
1⁄3 cup half and half
Boil the potatoes in a medium size pot, until tender to the touch of a spoon. Drain and place the potatoes back in the pot. Add 4 Tbsp butter, herbs, garlic, salt, pepper and half and half. Smash well, using a hand held masher, an electric mixer makes the mixture too whipped for these. Next, transfer the mixture into a bowl and refrigerate at least 1 hour. Once the potatoes have chilled, form into 4-6 inch rounds and ready a cast iron pan by heating 2 Tbsp butter over high heat. The butter should be VERY hot before placing the potatoes in the pan. The secret here is to make sure your potatoes are good and chilled and your pan is hot and buttery!
Depending on the size of your pan, cook 1-3 of the rounds at a time. Each side will require about 3 minutes of frying. Once the patty is done, remove from the pan and place on parchment paper until ready to serve. Often times I will serve with sour cream or hot sauce!
4 cups thinly sliced potatoes, washed with skins on
3 Tbsp butter
3 Tbsp flour
2 cloves crushed garlic
2 Tsp chopped fresh herbs
1 Tsp dijon mustard
1 1⁄2 cups milk
1 Tsp hot paprika (or cayenne) you can also mix cayenne and regular paprika
1 1⁄2 cups grated cheese (I like parm and cheddar mixture) divided
1 Tsp salt
Wash and slice the potatoes and set aside. Preheat oven to 350 degrees. In a large pan melt the butter over medium heat. Add in the chopped herbs and garlic. Stir well for 30 seconds. Add in paprika and salt.
Add in the flour and stir well to combine flour and butter. Once the butter/flour mixture has browned, (about 3 minutes) add all of the milk. Whisk rapidly over medium heat. Continue to stir, creating a thick, creamy looking sauce. Add the mustard.
Once your sauce has reached a thick consistency, add in 1 cup of the cheese and stir in until well blended.
Arrange half the potatoes in a casserole dish. Pour half the sauce over the potatoes. Arrange the rest of the potatoes atop the sauce followed by the remaining cheese sauce. Next, sprinkle the top with the remaining 1⁄2 cheese. Bake the casserole uncovered for about 1 hour or until cheese is golden brown.
Ali Price is a Root 5 Farm CSA member and local food educator. She provides group and private cooking lessons to folks in the Upper Valley. She is also an aspiring Health Coach and born and raised veggie lover.
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