Everything potato gratin

Everything Potato Gratin | This easy side dish is the perfect way to make something that seems fancy (gratin!) while using all the shortcuts (barely any chopping!). #meandthemoose #potatoes #gratin #everythingbagelspice #easysidedishes

This easy side dish is the perfect way to make something that seems fancy (gratin!) while using all the shortcuts (barely any chopping!).

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Everything Potato Gratin | This easy side dish is the perfect way to make something that seems fancy (gratin!) while using all the shortcuts (barely any chopping!). #meandthemoose #potatoes #gratin #everythingbagelspice #easysidedishes

Everything Potato Gratin | This easy side dish is the perfect way to make something that seems fancy (gratin!) while using all the shortcuts (barely any chopping!). #meandthemoose #potatoes #gratin #everythingbagelspice #easysidedishes

Everything Potato Gratin | This easy side dish is the perfect way to make something that seems fancy (gratin!) while using all the shortcuts (barely any chopping!). #meandthemoose #potatoes #gratin #everythingbagelspice #easysidedishes

So, I used Jamie Oliver’s method for a quicker potato gratin. Gratin’s usually need up to an hour in the oven, but by combining cooking methods, you can get a creamy, crunchy, crispy dish in less than 30 minutes. Also, using everything bagel spice means that you don’t have to chop any onions or garlic or really measure much of anything.

Everything Potato Gratin | This easy side dish is the perfect way to make something that seems fancy (gratin!) while using all the shortcuts (barely any chopping!). #meandthemoose #potatoes #gratin #everythingbagelspice #easysidedishes

Just a quick word of warning: Use oven mitts to secure the tin foil over your skillet or tin on the stove. You want a tight seal so that the potatoes steam a bit before going into the oven. ALSO, use caution when removing the foil as the steam is plentiful and HOT.

A note about SALT: I don’t add any in this recipe because most of the pre-made Everything Bagel spice mixes are pretty salty. Check your labels and then decide if you want to add more salt. I would recommend a sprinkle of sea salt over the top of the finished gratin if you feel like it needs more.

Everything Potato Gratin | This easy side dish is the perfect way to make something that seems fancy (gratin!) while using all the shortcuts (barely any chopping!). #meandthemoose #potatoes #gratin #everythingbagelspice #easysidedishes

Everything Potato Gratin

1½ lbs russet potatoes (about 2 very large), peeled and sliced thinly 
½ cup heavy cream 
½ cup water 
2½ Tbsp everything bagel spice, divided
5-6 sprigs of fresh thyme
1½ cups grated cheese (mixture of gruyere, asiago, gouda)  

Time: about 30 minutes, mostly active
Yield: 5 side servings

Preheat the oven to 425. 

In a large oven-proof skillet or tin, spread the thinly sliced potatoes. 

In a large measuring cup, combine the milk, water, and 1 1/2 Tbsp of everything bagel spice. Pour over the potatoes in the skillet. Add the fresh thyme and stir well to combine and to spread out the dried and fresh herbs.

Over a medium-high flame, bring the liquid to a boil. The liquid around the edges of the pan will boil quickly. Look for the first few bubbles in the middle of the pan and turn down the flame to medium-low. 

Carefully wrap a piece of tin foil over the top of the skillet or tin. I wear oven mitts to do this because I want a tight seal, but I don’t want to burn myself. Let cook over a medium-low flame for 6 minutes.

Turn off the flame and CAREFULLY remove the foil being sure to wear oven mitts and to remove the foil away from you to avoid the hot steam.

Top evenly with the grated cheese.

Cook, uncovered, in the oven for 15 minutes. Top with the remaining 1/2 Tbsp of everything bagel spice.

 Let cool slightly and serve.

Everything egg cups

This morning, M asked for a lollipop and ice cream for breakfast, so we're obviously still recovering from the Halloween sugarpalooza.  

As a side note, we decided to do a Whole 15 instead of a Whole 30 this time. We hit the halfway mark and I thought back to our previous Whole 30's: By the end of each one, I was SO SO ready to have bread and beans and dairy and wine again that the eating pendulum swung wildly back in the other direction. At this mid-point, I feel great and in control and ready to incorporate things back into my life while also eating them in moderation rather than going on a candy binge. This feels like a better place to be when entering the holiday season.

Anyway, I made these egg cups twice during our Whole 15 and they are easy and delicious and filling and really satisfying. The salty, garlicky kick is why I sometimes crave everything bagels, but you can get that without eating a bread bomb for breakfast. 

I also must confess: I'm not normally a fan of the egg cup. They're so ubiquitous when looking for healthy, make-ahead breakfasts, but they never do it for me. In these cups, the potato is filling, but they're also meant to function like the bread of a sandwich, so you can fill them with whatever constitutes a good breakfast for you. My personal favorite is turkey bacon, tomato, and avocado, but we've also done spinach and sausage, and smoked salmon with fixings like onion, tomato, and capers.

Since the next two months will be treat filled, I'm sure we'll be making these cups many times.

Just one note: I personally like the Everything Spice recipe from TheKitchn. You can also buy premade mixes from Trader Joe's and King Arthur. If you are sensitive to salt, I would recommend making your own mix and decreasing the salt to 1 tsp. You can always add more if it's not enough, but you can't subtract. I also omit all seasoning on the muffins so that the topping shines.  

Everything egg cups

6 eggs
1 medium russet potato (about 6-8 oz)
1 Tbsp dried onion flakes
1 Tbsp dried garlic flakes
1 Tbsp poppy seeds
1 Tbsp toasted sesame seeds
2 tsp coarse salt
olive oil

Preheat oven to 375. Spray or brush olive oil in an extra-large muffin tin and set aside.

In a large bowl, whisk 6 eggs until the yolks and whites are well mixed. Grate the potato directly into the egg mixture and whisk again. Distribute evenly into your prepared muffin tins.

Bake for 15 minutes, or until the muffins feel dense and there is absolutely no give when you gently push on the tops.

While the muffins are cooking, put together your everything spice mix. You’ll have extra, so make the mix in a container or jar and then pour about half of it onto a plate.

Let the muffins cool slightly and turn them out onto your work surface. Lightly spray or brush the tops and bottoms with olive oil and dip into the spice mixture on the top and bottom of the muffins. Place back on your work surface and let cool some more. Cut them in half and fill with whatever you like.

Yield: 6 extra-large muffins