A Winter's Tale: Potatoes

Lately, potatoes have become (unfairly I think) the black sheep of the carb world. I am an ardent believer in "everything in moderation" and am also a big fan of sticking to a budget. A weekly potato night is good on both accounts. So enjoy yourself and don't give in to potato bullies.

This recipe is adapted from the wonderful world of British cook and author Nigel Slater. Nigel has such a way with vegetables, and cooking in general, that you want to try everything he mentions, plus grow a beautiful garden while you're at it. This recipe is for cold winter nights and all it needs is some kind of crunchy co-star. We like green bean boiled until just tender and tossed with a bit of jarred pesto. This feeds one very hungry person as a main dish, but can be easily doubled or tripled when there are more mouths to feed.

2 russet potatoes
1 onion
1 tablespoon olive oil
1 clove garlic - minced
1 cup "meltable" cheese - fontina is nice & available everywhere now, even at Target. Cheddar works well too.
just a bit of parmesan

Set oven to 350 degrees

Peel potatoes and cut into chunky 1/2 inch thick circles. Place potatoes in a large pan with salted water, turn heat to high, and boil until just tender. (about 10 minutes) If you poke a piece with a fork, it should just start to come out without resistance. You don't want to over-cook them. Drain water and cut into bite-sized pieces. You can take a dinner knife to them while they are still in the pan.

While potatoes are working their way toward tender, cut an onion in half, then slice into thin half circles. Place in a skillet with olive oil and cook at medium heat. You want to soften, not brown the onions. However, if they get a little bronzed, the world will not end. When onions seem softened (about 9 or so minutes), toss in minced garlic, give 30 more seconds of cooking time, stir around, and remove from heat. The brief time in the heat will be enough to release the garlic's wonderful fragrance; you don't want garlic to brown.

Place potatoes in with garlic-y onions and add grated cheese. Toss lightly with a bit of salt & pepper. If you have a skillet with on oven-proof handle the whole thing can get a dusting of parmesan and go directly in the oven If not give an oven-proof dish a quick blast of PAM and tip in the potato mixture. Dust with parmesan. Cook for 35 minutes or until everything looks delicious and golden.