Potato Gratin with Labneh and Herbs
Courtesy Chef Jenya Chernoff (JOSEPHINE/ #cookingugly crew)
2-3 pounds red or yukon gold Imperfect potatoes, well scrubbed
1 garlic clove
1 cup heavy cream
1 cup labneh (strained yogurt)
1/4 cup chopped fresh thyme leaves
2 Tbsp chopped fresh sage leaves
1/2 cup chopped parsley
1 cup gruyere cheese, grated
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon black pepper
1/4 teaspoon white pepper
2 tsp salt
- Preheat oven to 375ºF. Rub inside of a 9"x12" baking dish with butter or nonstick spray.
- Using a mandolin or very sharp knife, slice potatoes very thinly, 1/8” thick or smaller. Transfer to a large mixing bowl.
- In a blender, combine cream, garlic, labneh, salt, peppers and nutmeg. Pour mixture over potatoes and onions. Add grated gruyere, them and sage and toss until well mixed, using your hands to separate and coat all the potatoes. Transfer to the baking dish, pressing potatoes down, and pour any remaining cream mixture over top. Bake until potatoes are fork tender and top is bubbling and browned, apx. 60-95 min.
- To serve, let cool for 10 minutes, sprinkle with parsley.
1 bunch Imperfect fresh asparagus
2 Imperfect peppers (red/yellow/orange)
1 small Imperfect onion, sliced
1/2 cup extra-virgin olive oil
3 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tsp Himalayan salt
1 tsp freshly cracked black pepper zest of 1 lemon
2 tbsp capers, finely chopped
1 tbsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
1/2 cup chopped walnuts
Pre heat your oven to 425F
Trim off about an inch off the bottom of the asparagus and then cut them into 2 or 3 pieces, depending on their length. You want pieces of approximately 3” long.
Cut the sweet bell peppers in half and remove the stems and seeds,then thinly slice the onion.
Place all your vegetables in a broilerpan or bakingsheet and set aside.
In a glass jar or small mixing bowl,add olive oil,apple cider vinegar,Dijon mustard,salt, pepper, lemon zest, capers and fresh herbs then mix well with a flat whisk until slightly emulsified.
Pour about 3/4 of the vinaigrette over the vegetables and stir well.
Roast the vegetables in the oven for about 15 minutes, stirring once or twice, until they are softened and start to brown, then set the oven to broil and let the vegetables caramelize for 5-6 minutes.
Remove from the oven, pour the rest of the vinaigrette over the vegetables, add the chopped walnuts and stir well.
Serve immediately or allow to cool to room temperature.