My Favorite Potato Gratin
6 servings
1 tablespoon unsalted butter, plus more for greasing pan
2 pounds baking potatoes
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 pinches freshly grated nutmeg
1 garlic clove, sliced
2 bay leaves
2 sprigs fresh thyme (optional)
2 firmly packed cups grated Gruyere cheese
1 cup heavy cream
Preheat oven to 350 degrees. Butter an 8-by-8-inch baking dish. Peel potatoes and put them in a bowl of cold water to keep them from browning. Slice half the potatoes as thin as you can and layer them into the pan. Sprinkle with 1/4 teaspoon salt, 1/4 teaspoon pepper, a pinch of nutmeg, the garlic and the bay leaves. Strip thyme leaves off sprigs and sprinkle over the potatoes. Sprinkle with half the cheese and pour over half the cream.
Slice and layer the remaining potatoes on top and sprinkle again with 1/4 teaspoon salt, 1/4 teaspoon pepper and a pinch of nutmeg. Pour the rest of the cream over, sprinkle with the rest of the cheese and dot with 1 tablespoon butter.
Put the gratin in the oven and bake until the top is golden and crusty and the interior is still moist with cream when you stick a knife into it, about 1 hour and 15 minutes. Let sit 10 minutes before serving.
(From “The Food You Want to Eat” by Ted Allen, Clarkson Potter.)
PRODUCE PICKS
Mangos
World Cup Soccer is going on in Germany, proving once again that soccer is the world's most popular sport. Well, the mango is the most-eaten fruit in the world. Mangos are now coming in from Mexico. In fact, we are entering the peak of their season, which will last through the summer. Depending on size, you should be able to find mangoes for 33 cents to 50 cents each.
There are many varieties of mango, but two main types. We in the produce industry describe the types by their shapes. One is the “knife blade” type, like the Ataulfo. The other, and the most common, is the “kidney” shape, such as the Tommy Atkins and Hayden.
A couple of things about the sweet mango. First, look at the stem. If the stem looks like it is sitting up on a hill, that is an immature mango that will not ripen. The stem should look like it is sitting in a little valley.
Second, never, ever leave your mango in the open air to ripen. It will most likely shrivel before it ever ripens. Cover the mango with a newspaper on your counter. When it smells like a tropical paradise, it is ready to be enjoyed.
PRICE | SOURCE | TIPS
Green beans
$1.29 - $1.69 a pound
Coachella Valley, Fresno
We are finally seeing tender, velvety beans – and at lower prices, too.
Pluots
$1.99 - $2.49 a pound
San Joaquin Valley
Each week new varieties come in, with names like Dapple, Dinosaur or Dynamite.
Zucchini squash
59-99 cents a pound
Coachella Valley, Fresno
Zucchini is great to grill; the indirect heat concentrates the flavor.
Tuscan cantaloupe
69-89 cents a pound
Arizona, Coachella Valley
This has a sweeter and richer flavor than regular cantaloupe.
SOURCE: Michael R. Marks
