~ Menu ~
Leftover Mashed Potato Gratin
Glass of Red
A Saturn, aka Doughnut, Peach with …
… a drizzle of Homemade Raspberry Vinegar
I seem to have a form of potato blindness and always seem to cook too many. Usually I just sauté or fry (very similar to sauté) them for the next meal but today, having not only leftover mashed potato but also a small bowl of leftover tender caramelised onions I decided to play with my food a bit.
Mashed Potato Gratin for One
The potato had been mashed with cream and butter, as is only proper, so quite soft.
1 portion of leftover mashed potato – enough to fill a small dish or ramekin
1 tbsp leftover cooked onions – see The Best Way to Cook Onions
a handful of grated cheese
fresh breadcrumbs or even better, panko
~ Preheat the oven to 375ºF/190ºC/170ºC fan/gas 5, give or take a few degrees.
~ If the potato is chilled warm it slightly and stir in the onions -if it is dry add cream or butter or both.
~ Decant into a buttered ovenproof dish.
~ Mix together the grated cheese (I used lovely Davidstow Cornish Crackler; my favourite cheddar) and some panko crumbs.
~ Bake till hot and bubbling and crispy and golden.
The result was gratifying; a great way of reheating and revitalising leftover mash and I'm sure there are all sorts of delicious leftovers that could advantageously be added.
I bought some doughnut peaches at a car boot sale yesterday but I’m pretty sure they weren’t second hand! I was disappointed to discover that they are absolutely delicious – the kind of old fashioned sweet juicy peach you have to eat over the sink. Literally. This is a shame because I bought them to test recipes for My Forthcoming Book (not it's final title, by the way) but anything other than eating them out of hand would be a waste of their wonderfulness. For lunch pudding I ate another one and just out of curiosity drizzled it with a little of the raspberry vinegar I made a while ago – it was strange and even moe dribbly but so good I might eat the rest the same way
OK you chaps, gather round ~ what are these?
I am, of course, fully aware that they are potatoes but what type? Yet another mystery from Tesco (you may remember the tomato I needed help with). I even checked the name on the box but, being of a certain age, seem to have forgotten it – I think it started with A. Any ideas? I had them sautéed with salmon last night – a nice floury texture with a slightly sweet taste, pretty good really.