I’ve mentioned before that "A" and I signed up for a summer CSA with Equinox Community Farms… but I haven’t mentioned that we signed up for an additional three winter share boxes. While I loved all the summer splendor of the fresh fruits and veggies, I might like the feeling of being inundated with potatoes, onions and carrots a bit more. Not familiar with the feeling? Imagine once every three weeks picking up two boxes that have no less than 10 pounds of potatoes, 10 pounds of sweet potatoes and enough carrots and onions to bring the total weight up to a metric ton.
It might be redundant to say, but that’s a lot of storage vegetables. Unfortunately we live in a “studio plus” (or “one bedroom minus”) apartment that, while lovely and fits our needs perfectly, isn’t known for having a lot of extra storage. So where do all these vegetables settle away for their long winter nap? Our average-sized, run-of-the-mill fridge. With every new box, there is a slight panic to eat everything in sight. Not because of my intense love of potatoes and carbs, which is very real, but because food gets very lost, only resurfacing after a grueling excavation mission.
So “A” and I creatively think of new ways to eat potatoes. Our lives have been enriched by many stews, soups, gnocchi’s, hash browns and breakfast dishes. The breakfast dish of this post was discovered on Spoon Fork Bacon - one of my favorite food blogs in my queue. Not only are their photos stunning, but I feel like almost all of their recipes are realistic. Yes, some of their meat dishes I don’t even make or eat but if I WANTED to, I could!
This was an easy dish to throw together of a very lazy weekday morning and the leftovers kept in the fridge for well over a week.
Sweet Potato and Rosemary Gratin
Adapted from Spoon Fork Bacon
- 2 sweet potatoes, sliced into 1/8” rounds
- 1 cup goat milk, mixed with 1 tablespoon of apple cider vinegar
- 3 garlic cloves, minced and divided
- 1 tablespoon minced rosemary
- 2/3 cup freshly grated Pecorino Romano, plus more for topping
- salt and pepper to taste
- 1/2 teaspoon minced rosemary
- Preheat oven to 375˚F. Line a round 8” cake pan with parchment paper and set aside.
- In a small bowl, mix together goat milk and apple cider vinegar. Let sit for 5 minutes and until milk has started to curdle.
- Place sweet potatoes, goat milk mixture and 1 clove of minced garlic into a large mixing bowl and toss together. Allow mixture to sit for 30 minutes.
- Line the bottom of the cake pan with a single layer of potato rounds. Some overlapping is okay.
- Sprinkle the top with some garlic, rosemary and Pecorino Romano. Season with salt and pepper and continue layering gratin until all ingredients have been used.
- Tightly cover with foil and bake for 25 to 30 minutes or until fork tender. Remove foil and invert onto an oven safe dish. Sprinkle top with Pecorino Romano.
- Turn oven onto broil and return gratin back to oven. Broil for 2 to 3 minutes or until cheese is bubbling and top has crisped up.
- Allow gratin to cool for at least 8 to 10 minutes before slicing and serving.