Tag Archives: gratin

Creamy Potatoes

19 Feb

I’ve spent the last 4 days cleaning one of my rooms trying to make it into an organized and functional home office.  The more I threw out, the more things appeared.  Amazing. 

But more amazing was the bunch of old recipes I had written a few years back for the yoga center that I had completely forgotten about.  I found this folder with about 5 potato recipes I had made a looooong time ago, just waiting for me to rediscover them again.  Perfect for my Potato Festival theme…

One of these recipes is this Creamy Potatoes dish – it’s basically a potato gratin, but because the name in Spanish is Papas a la Crema, I thought I should stay true to the original name…  It turned out to be a very creamy and satisfying little dish.  I hope you enjoy it as much as I did…



2 lbs potatoes – I used russets – sliced as thinly as possible
1 medium onion – sliced as thinly as possible
3 cups of milk
4 tbs cornstarch
1/2 stick of margarine
2 tbs sofrito
1 1/2 tsp salt
Pepper to taste 
Grated Parmesan cheese – optional
  1. Pre-heat oven to 350 degrees F.
  2. Wash potatoes well and slice them as thinly as possible.  I used a mandolin for the first time and I love the way they come out – Super consistent.  Slice onion too.
  3. In a medium saucepan over medium heat, pour margarine and sautee sofrito for a few minutes.  Pour 2 cups of the milk.  In the remaining milk, dilute the cornstarch and  pour in.  Season with salt and pepper.  Whisk until the sauce starts to thicken a bit.
  4. Stack the potato and onion slices in a glass casserole dish.  Pour the milk mixture over the potatoes.
  5. If using, sprinkle Parmesan cheese over the potatoes.
  6. Bake in oven for 45 minutes.
  7. Turn off oven and let the potatoes in the oven for an extra 10-15 minutes.  Let cool a bit before serving so the sauce does not run all over the place.

I served this together with Sauteed Corn.

Eggplant Parmesan

13 Nov


I love to invite friends over to dinner. This gives me the opportunity to try out new recipes. Conventional knowledge would tell you not to try new recipes on guests… experiment on your own first and then share with others. Well, you know what, I don’t agree.

This is an eggplant recipe that I created by mixing and matching elements of several other recipes I have seen and tasted and I even experimented something I had never tried before and actually turned out really good. I wanted to do Eggplant in my latest dinner party because my best friend Ana Yolanda is an eggplant FAN. I made enough so she would have left overs… a testament to the quality of the results and a shame for her, but her husband ate ALL of the leftovers.

Don’t worry Ana, I’ll make it again JUST FOR YOU!!!

serves about 8

3-4 medium eggplants**, unpeeled, sliced in about 1/2 inch-thick slices
1 cup buttermilk
2 cups of seasoned whole wheat breadcrumbs
1/2 cup ricotta cheese
1/4 cup half-and-half
1/2 cup Parmesan cheese plus more for sprinkling in between eggplant layers
Salt and Pepper
1/2 cup marinara sauce
fresh mozzarella cheese for the topping

**I learned that you should try to get as light an eggplant as you can find to ensure they have the least amount of seeds and minimize any bitterness

  1. Preheat the oven to 400 degrees. 
  2. Dunk the eggplant slices in the buttermilk for like half a minute. This will give the eggplant slices something sticky so the breadcrumbs stick.
  3. Place breadcrumbs in a shallow dish.  Coat the eggplant slices with the breadcrumbs. Set aside for a few minutes to let the coating stick a bit.
  4. Heat a very thin layer of olive oil in a skillet. (Note: you’ll need a good amount of oil, because the eggplants will soak it. But you need to add a little bit with each batch so the eggplants brown.  If not, they’ll just boil and become limp.)  Fry the eggplant slices in batches.  Set aside and drain on paper towels.
  5. In a bowl, mix together the ricotta cheese, half-and-half, most of the Parmesan cheese, salt and pepper.
  6. In a large glass pyrex, spoon a bit of sauce at the bottom, place a shingled layer of fried eggplants, smear the ricotta mixture all over, spoon a bit more marinara sauce, place a second layer of fried eggplants, spoon the last of the marinara sauce and top it all off with the remaining Parmesan cheese.  Finish off with the slices of fresh mozzarella cheese.
  7. Place the pyrex in the oven and bake for 30 minutes, until the cheese on top is browned and sauce bubbly.
  8. Let it rest for a little while because it can burn if you eat it right away. Serve warm.

Instead of marinara sauce, I made a marinated tomatoes sauce.  Simple, mix together all these ingredients and let the flavors marry while the eggplants are frying – Crushed Tomatoes (try for them to be in a jar and not a can – you know, less additives), Olive oil, salt, pepper, fresh basil and minced fresh garlic. 

I served this with spinach fetuchinni and sweet plantains.  I will share these recipes in following posts.  Oh, and with the roasted garlic breadsticks.   But you can mix and match as you’d like.

Buon Appetito.

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