In Japan, you can get them roasted over coals for 100 yen (about $1) at many convenience stores, or if you live in the suburbs or near a park, a sweet potato man ( yaki-imo man) drives around a truck with a bed full of hot stones and stone-roasted sweet potatoes, much like the ice cream trucks here. Japanese sweet potatoes are purple on the outside and light yellow inside. Needless to say, they were very well received. These beauties were also my contribution to Christmas Even dinner last December because I randomly came across them at a little Asian market near my sister's house and had to have them. I am not a huge fan of regular orange sweet potatoes, but these yellow beauties are one of my favorite starches of all time. In Japan, the Japanese sweet potato (satsumaimo) became a staple in our home within the first month of our time there. When we lived in Peru, we had the chance to try new varieties of potatoes all the time. we have maybe 5 varieties of potatoes, but there are thousands of varieties of potatoes grown throughout the world. Japanese sweet potatoes are not as sweet as the orange sweet potatoes we are usually used to in the U.S., and they are slightly creamier and starchier, but in the best way. If you can get your hands on Japanese sweet potatoes, possibly called satsumaimo or murasaki, you will be rewarded with the best potato ever. If you’re looking for something a little unique, you’ll love the Mashed Murasaki Potatoes (Mashed Japanese Sweet Potatoes) that I cook in dashi and typically serve with miso-braised short ribs.Recipe: $6 | Per Serving: $0.75 | Yield: 8 | Jump to Recipe If you have even more potatoes than you can handle or you just have a serious potato craving, give these a shot: Roasted Garlic Mashed Potatoes. One thing I love about potatoes au gratin is how easy it is to customize them by adding other ingredients that pique your tastebuds – like leeks, shallots, roasted garlic or different cheese combinations. Thinly cut potatoes minimizes the cook time in the oven, so they’ll cook through in just under 30 minutes.
The potatoes are then cooked in a cream sauce seasoned with garlic and thyme and a pinch of nutmeg and topped with parmesan and gruyere cheese. Season with kosher salt and freshly ground black pepper as you go. The potato slices are layered in a 10- or 12-inch cast-iron skillet or oven-safe skillet. The assembly is simple and honestly a bit therapeutic.
#MURASAKI SWEET POTATO RECIPE SKIN#
For the Yukon Golds, I washed them and peeled as much of the skin as I felt like, leaving a little skin on each potato. Technically Russet potatoes can work too (although you’ll likely need to increase the cook times by a few minutes). Yukon Gold potatoes are buttery and creamery all on their own and amplified by the cream and cheese in this dish. I love Yukon Gold potatoes for this dish. Regardless of whether you use a mandoline slicer or a knife, you want to cut the slices as uniformly as possible. I have done it and it is how I will slice potatoes probably for the rest of my life. This is certainly possible to accomplish with a chef’s knife.
I don’t like to say “as thinly as possible” because it’s not quite that thin, as I like the potatoes to still have a bite. The key here is thinly-sliced potatoes – not too thick, not too thin – about ¼ inch slices. I love finishing my potatoes au gratin under the broiler-at least 500 degrees of heat-which will give the potatoes and cheese a nice golden and crispy top. I prefer a cast-iron skillet because most oven-safe skillets can still only withhold somewhere up to 400 degrees of heat. To cook the potatoes au gratin in the oven. To heat the heavy cream mixture.Ĭast Iron Skillet or an Oven-Safe Skillet. If you don’t own a mandoline slicer, you’re in luck because this dish can be made just as perfectly with a good ole chef’s knife.Ī Medium- or Large Saucepan. Long Story Short: When slicing potatoes using a mandoline slicer, don’t be like me. I spent part of Easter Sunday in the emergency room counting my blessings that I did not hit a nerve and the cut would fully heal. To slice the potatoes.Ī Note That is Not Really That Important if You Are a Person That Follows Directions and Observes Safety Measures: The very first time I prepared potatoes au gratin, I used a mandoline slicer without a hand guard and mandoline sliced a small corner of my finger. Preparing the Potatoes au Gratin The Tools you needĪ Mandoline Slicer or a Sharp Chef’s Knife. We are having all the dairy, or we are not having any at all. It’s gluten-free, but still a bit of a treat because I do not hold back on the cream, butter, or cheese. Honestly, if you need me to sell a cheesy potato dish to you to you, then this might not be the recipe for you. Potatoes au gratin are potatoes in the form of comfort.
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