2019 is a big birthday year for me and my husband, though we’re unsure how (or if) we want to celebrate it. Our birthdays are both right around the end of summer. At that time, three of our closest friends’ children are getting married, as well as our niece. Just the thought of this fall and all the holidays and celebrations is exhausting.
Even though we will be crazy busy, I always start planning for Thanksgiving in August. While many of my nieces and nephews have to switch locations every other year, this year is my year, and I think I will be the happiest person on earth. And yet there is the never-ending question of how to celebrate our birthdays. Going away on a nice vacation is too time-consuming. A party? Oh, I don’t know about that, since my close friends will be so busy planning weddings. So I think we might pass on a big celebration, and that is fine with me. Maybe I will just stay home with my head under the covers and make believe I’m not having another birthday. Now that sounds like an idea.
Speaking of the Fall, I know that bathing suit season is on its way, but I couldn’t resist sharing this savory recipe with you. This is a great recipe for a Mother’s Day brunch, and if you don’t use it now, have it on hand because this is a keeper. The white and sweet potatoes together make a lovely presentation. They are beautifully arranged in the baking pan with aromatic bay leaf butter and lots of garlic, and all surrounded by cream. I thought there was just a little too much cream so I cut it back to 2 1/2 cups. The Parmesan cheese (I used at least 1 cup) was the perfect topping for this delectable dish. The white and sweet potatoes together make a lovely presentation. They are beautifully arranged in the baking pan with aromatic bay leaf butter and lots of garlic, and all surrounded by cream. Save it for the Fall if you wish, but you will be missing out on a surefire hit this Sunday.
This recipe is courtesy of Let’s Stay In and will serve 10 to 12 people who will be as passionate about this dish as they are about Mother’s Day!
Ingredients for Sweet and White Potato Gratin with Bay Butter:
1/2 cup unsalted butter
5 dried bay leaves
2 pounds sweet potatoes, thinly sliced
4 pounds russet potatoes, thinly sliced
3 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
5 garlic cloves, roughly chopped
3 1/2 cups heavy whipping cream (I used less)
1/2 cup Parmesan cheese (I used more)
Preheat the oven to 400 degrees F.
Place the butter and bay leaves in a small saucepan.
Melt the butter and simmer for 1 minute, then turn off the heat and allow the bay leaves to steep for 10 minutes.
Place the sweet and russet potatoes in a large bowl.
Pour the bay butter over the potatoes.
Take out the bay leaves and set aside.
Add the sea salt and pepper, toss to combine.
Stack the potatoes in tight rows in a 13 x 9 inch glass baking dish.
Tuck the garlic and bay leaves in between some of the potato slices.
Pour the cream over the potatoes.
Sprinkle the Parmesan cheese over the top.
Put the baking dish on a sheet pan and bake for 1 hour, or until the potatoes are tender.
Serve warm.
It’s that simple.
