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!).

Take me to the recipe!

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.

Browned butter and leek mashed potatoes

These browned butter and leek mashed potatoes are ultra creamy and decadent. A spring-y, quick, and special take on a comforting side dish for your holiday tables. #mashedpotatoes #springrecipes #holidayrecipes #easterrecipes #passoverrecipes

What’s better on your Easter or Passover table than some decadent (browned butter! cream!), spring-y (leeks!) mashed potatoes?

Take me to the spuds!

These browned butter and leek mashed potatoes are ultra creamy and decadent. A spring-y, quick, and special take on a comforting side dish for your holiday tables. #mashedpotatoes #springrecipes #holidayrecipes #easterrecipes #passoverrecipes

Spring holidays are the best. They feel like a gateway to blue skies, warmer weather, and, this year, like we’re one step closer to some sense of safety and normalcy. Maybe that’s overstating it, but last year’s holidays were SO WEIRD, right?. I was about 5 minutes postpartum with Z, so I’m sure everything felt worse in that state, but I remember being so afraid. We knew so little about Covid and how it spread. We wiped down our groceries with BLEACH. I was afraid to go in our front yard. We left our mail outside for WEEKS. WHAT THE FUCK.

Anyway, this year has been wild. I was actually imagining talking about it in the future. It’s going to be one of those conversations where the other people all went through the same thing, but we all need to talk about it like we were the only ones.

These browned butter and leek mashed potatoes are ultra creamy and decadent. A spring-y, quick, and special take on a comforting side dish for your holiday tables. #mashedpotatoes #springrecipes #holidayrecipes #easterrecipes #passoverrecipes

Anyway, about the potatoes. These are so quick and easy, but a little fancy and extra, which is what I like on a holiday table.

But let’s talk about ricing your mashed potatoes for a sec, shall we? I’m an avowed lazy cook/cleaner. I think it was years of dishwasher-less NYC kitchens that conditioned me to avoid extra dishes at any cost, so I really resisted using a ricer for a long time (and I still don’t use it unless it’s a special occasion). Some people are ricer devotees for achieving those ultra fluffy, creamy potatoes. And when you’re making straight-up, unadorned mashed potatoes, I do think the ricer makes a difference.

However, there are going to be lumps in these potatoes because we’re adding leeks, so I recommend skipping it and saving yourself some time and dishes.

Want to make these extra decadent and fancy? Add a drizzle of cream on top of the potatoes along with a sprinkle of flaky sea salt and some Aleppo pepper to finish it off. It’s *chef’s kiss*.

These browned butter and leek mashed potatoes are ultra creamy and decadent. A spring-y, quick, and special take on a comforting side dish for your holiday tables. #mashedpotatoes #springrecipes #holidayrecipes #easterrecipes #passoverrecipes

These browned butter and leek mashed potatoes are ultra creamy and decadent. A spring-y, quick, and special take on a comforting side dish for your holiday tables. #mashedpotatoes #springrecipes #holidayrecipes #easterrecipes #passoverrecipes

Brown butter and leek mashed potatoes

Time: 20 minutes, all active
Yield: About 4-6 side servings

1 lb Russet potatoes, peeled and chopped into 1-inch pieces
¼ cup heavy cream + more for drizzling 
1 tsp kosher salt, divided
4 Tbsp butter
1 small leek, trimmed, quartered and sliced
¼ tsp pepper 
Pinch of Aleppo pepper (optional)

In a medium soup pot, cover the peeled and chopped potatoes with cold water. Bring to a boil over a high flame. Once boiling, continue cooking at a rolling boil (you may need to turn the flame down if the water threatens to boil over) for 8-10 minutes or until the potatoes are fork tender.

While the potatoes are boiling, clean and chop your leeks and set aside.

Add the butter to a small pan or pot and heat over a medium flame until the butter has melted and begins to bubble vigorously and pop slightly. If the popping is too much or too dangerous, turn the flame down slightly, but you want to maintain the bubbling. Let the butter cook for 1-2 minutes and check to see if little brown bits are separating and falling to the bottom of the pan beneath the bubbles. The butter should smell nutty. This may take a few minutes longer depending on your pan and how cold your butter was to start, so keep checking regularly.

Once the browning has begun, add the leeks and ¼ tsp salt to the pan and cook, stirring occasionally, for about 5 minutes, until the leeks also begin to brown. If the browning happens too quickly, turn down the flame.

Drain the potatoes and add ¼ tsp salt. Mash well. 

Add ¼ cup heavy cream to the mashed potatoes and whip vigorously with a spatula or whisk. When the leeks and butter are sufficiently browned, add them to the potatoes. Season with the remaining ½ tsp of kosher salt and ¼ tsp of pepper, or more to taste.

Warm potato salad

Potato salad might be the perfect transitional food: It’s reminiscent of the BBQs and long summer days that we’re leaving behind, but as we head towards fall, what’s more comforting than a bowl of starchy goodness?

Bring me to the potatoes!

Phew. I am in the thick of this motherhood in a pandemic thing, y’all. (While also trying to be okay with what we have [in-person school half of the time; outdoor, distanced playdates], and what we don’t [travel, grandparents without preplanning, sports, activities]. I was about to actually start this blog post asking, “from where is our worth derived?” And then I said to myself: GET A GRIP BECCA, THIS IS JUST A FUCKING FOOD BLOG.

One thing I’m really missing, and I think we can all relate to this somewhat, is that sense of having discreet portions of the day. I blame the pandemic, the world being both literally and figuratively on fire, and being home all the time, but having a 5.5 month old baby who is, thus far, schedule resistant, also doesn’t help.

Whatever the cause, I miss those few downbeat moments every day where you could switch from one mode to the next. Now I feel like I’m never able to focus on one thing completely. I can’t just test a recipe or take some photos. Instead, I’m doing that while comforting a crying baby and finding a very specific episode of Paw Patrol on the DVR and getting some water and searching for a missing Lego and nursing and and and.

On the flip side, I find myself not tuning in to my kids entirely either, which makes me really upset with myself and this fucking situation we’re in. I think that fear, anger, resentment, and frustration makes it hard for me to find the bandwidth for a really involved pretend game or art project or science experiment. But that sucks for my kids because they aren’t responsible for the pandemic. But I’m also human and I can’t be the perfect mom all day, every day. * PRIMAL SCREEEEAAAAAMMMMM *

But anyway, time marches on and suddenly summer has turned into fall. I don’t know what we did with the warm months. Did they even happen? Who knows.

We did celebrate summer produce thanks to our prolific cucumber, zucchini, and basil plants AND our favorite farm stand. Now that fall is bearing down on us, there’s nothing like a meal to mark the changing of the seasons and this potato salad is the culinary equivalent of a light jacket: A nod to both warm and cold, casual and cozy.

While potato salad might seem relegated to side-dishery, I topped this with a runny egg for an unexpectedly fab breakfast. Try it!

Warm potato salad 

Time: About 15-20 minutes, mostly active
Yield: about 3-3.5 cups of salad

1½ lbs small potatoes (new, fingerling, red, etc; cut any larger ones so that most pieces are about the same size) 
¼ cup mayonnaise or Greek yogurt 
3 Tbsp dijon mustard
¼ cup chopped red onion (about 1 thick slice from a medium or small onion) 
2 Tbsp finely chopped chives
1/4-1/2 tsp kosher salt
¼ tsp smoked paprika
Dash of red wine vinegar or 1 tsp of chopped capers 

Microwave the washed potatoes in a glass bowl covered with plastic wrap on high for 10 minutes. Or cover the potatoes with cold water until they’re just submerged. Heat over a high flame until boiling. Boil, lowering the flame slightly to avoid the water boiling over, until fork tender, about 12-14 minutes. 

While the potatoes are cooking, combine the rest of the ingredients in a large bowl and mix well. 

Once the potatoes are fork tender, add them to the mixture and stir to combine. Taste and adjust seasoning as needed.

SPD: Gnocchi, sausage, and fridge leftovers

Truly clean out your fridge or freezer with this sheet pan dinner that combines textures and flavors to make something much greater than the sum of its ingredients.

Take me to the recipe!

Around the new year, we decided to work on minimizing our food waste because, as any parent of young children can tell you, kids don’t give A SHIT about wasting food. Without resorting to the whole “there are starving children in the world, so you will eat this broccoli” threat that just leads to power struggles, we’re trying to be creative about getting M to eat whatever we make. Especially now that groceries are a little harder to come by (but not that hard, really).

I’ve seen millions of recipes about roasting gnocchi and for some reason, I’ve resisted. Though I feel like gnocchi should really appeal to M, the soft kind leaves him cold. When they’re roasted, however, they get crispy on the outside and soft on the inside, so they’re closer to tater tots or french fries than soft pasta. Let me tell you: Anything french fry-related appeals to my child.

We also included sausages (these are chorizo) because sausage is almost always eaten around here. You could also use hot dogs if that’s something your children will actually eat. Desperate times, people. Desperate times.

I can also confirm that this sheet pan dinner can be made with one hand while holding a baby.

A couple of notes:

• When I started making this sheet pan dinner, I was trying to mimic the flavors of a Portuguese sausage and kale soup, so I used chorizo, Lacinto kale, potato gnocchi, and sundried tomatoes, but as I said above, you can use any kind of sausage that you like, including hot dogs.

• You can also use any veggies in this sheet pan. I initially used just kale, which gets nice and crispy, but ended up using a combination of kale and broccoli or kale and something else that was about to go bad. I like the crispy kale, but for a meal, I feel like you need more textures. But really, use what you have on hand.

• I finish this dish with oil packed sundried tomatoes, but if you only have the dried ones, reconstitute them in boiling water for a few minutes before adding to the sheet pan. I would NOT recommend throwing any fresh tomatoes onto the sheet pan because the water that comes out of the fresh tomatoes will steam the veggies and gnocchi and prevent them from crisping.

SPD: Gnocchi, sausage, and fridge leftovers

Yield: 4 grown up servings
Time: 30-35 minutes, (5 minutes active time, 25-30 minutes waiting time)

2-3 cups roughly chopped kale, broccoli, green beans, brussels sprouts, etc (defrosted first, if frozen)
1 package shelf-stable potato gnocchi
¼ cup olive oil
½ tsp kosher salt, plus more to taste
1 lb precooked sausage, cut into large chunks (defrosted, if previously frozen)
¼ cup sundried tomatoes

Preheat the oven to 450.

Toss the gnocchi and roughly chopped veggies with olive oil and salt. Add the sausage.

Cook for 25-30 minutes, or until the veggies are roasted and the gnocchi are golden and crispy.

Remove from the heat and top with sundried tomatoes.

Serve immediately.

Cashew and blueberry granola

Granola may seem like something that’s easier to buy in a store, but let me set the record straight: Homemade granola is simple, fast, and so much healthier than most of the commercially made stuff. Also, it makes your house smell amazing.

Take me to the recipe!

Let’s talk about granola and kids. I love granola because it’s a fun topper for lots of different things: yogurt, apple sauce, purees, pancakes, fruit, ice cream, etc. I like to pretend that it’s nature’s sprinkles. But there may be a chunk of kids who think granola is too crunchy or who don’t like the mix of textures. For them, I would add some mini chocolate chips or chocolate covered sunflower seeds and call it “trail mix.”

But granola is a great way to add some whole grains and make a more balanced snack.

I include millet in my granola and also my granola cups because it’s super crunchy and adds fiber, calcium, and iron, which we always need more of in our diet.

This recipe is my favorite combo of dried fruit and nuts, but feel free to sub in whatever kinds you like best.

Also, I like to toast the nuts separately and add them when eating this granola at home and leave them out for school lunches and snacks.

A couple of notes:

• If you have trouble finding millet, you can sub in uncooked quinoa or amaranth. I always have luck finding millet in the bulk sections of our our Whole Foods or any other health food store.

• When spreading the uncooked granola mix onto your sheet pan, make sure to leave some holes in the middle of the pan. If you spread it as one large mass, the middle will be undercooked while the edges start to burn. With some holes and thinner spots in the middle, you’ll get a more even bake and better chunks in your final product!

• Be mindful that when the outsides start to brown, the thicker parts may still be a bit undercooked, but that the whole thing will continue to cook and crisp while it cools. Once you see browning on the edges, take it out of the oven and let it cool completely. If there are any undercooked spots, feel free to re-toast them in the oven or a toaster oven for a few minutes before eating. But DON’T toast any fruit that you may add.

Cashew and blueberry granola

Yield: about 3-4 cups of granola, depending on how many nuts and berries you add
Time: 25-28 minutes (5 minutes active time, 20-23 minutes baking time)

2 cups old fashioned rolled oats
½ cup millet
2 Tbsp brown sugar
1 tsp cinnamon
2 large pinches of kosher salt
½ cup whole cashews (optional)
2 egg whites, slightly whipped
1 Tbsp olive oil
1 tsp vanilla extract
¼ cup maple syrup
1/3 cup dried blueberries

Preheat the oven to 350. In a large bowl, mix together the oats, millet, brown sugar, cinnamon, and salt. Add the untoasted nuts, if using.

In a large measuring cup, mix together the egg whites, olive oil, and vanilla. Pour over the dry ingredients and mix together thoroughly.

Spread out on the mixture on a large sheet pan, leaving gaps and holes in the middle.

Bake for 20-23 minutes, or until the edges of the pan and any edges next to gaps in the middle start browning.

Let cool completely.

Add the dried blueberries (or other dried fruit) and crunch up the baked granola so that you have some chunks and some smaller bits.

Store in an airtight container at room temperature for up to 3 weeks.