Recipes Using Potatoes – Lyonnaise Potatoes, Blue Potato Soup and Potato Brûlé

Lyonnaise Potatoes

6 to 8 servings

• 4 cups thinly sliced Spanish onions
• 2 Tbs. vegetable oil or butter
• 8 cups ‘Norland’ or other waxy potatoes, peeled and sliced lengthwise into 1/4-in. slices
• 3 cups rich brown sauce (see note)
• Salt and pepper

Preheat the oven to 350°F. Lightly oil a 12-in. Pyrex deep-dish pie pan.

Sauté the onions in oil or butter until golden brown. Beginning with the potatoes, alternately layer potatoes and onions in the baking dish. Spoon the sauce on top so it is in different places on each layer. Sprinkle each layer sparingly with salt and pepper. Finish the top layer with onions and brown sauce.

Bake for one hour, or until the potatoes are tender.

Potato Brûlé

4 to 6 servings

• 1 lb. ‘Yellow Finn’ or other potatoes
• 1 Tbs. butter
• Salt and pepper
• 3/4 cup heavy cream
• 1/2 cup milk
• 4 oz. Boursin cheese
• 3 egg yolks
• 2 eggs

Fresh herbs for garnish

Peel and cut the potatoes into large cubes, place them in a pot, and cover with cold water. Bring to a boil and cook until they are tender, 5 to 10 min. Drain the potatoes, and mash until creamy and smooth. Mix the butter into the potatoes, season with salt and pepper. Set aside.

In another pan, combine the cream, milk, and cheese and bring to a boil. Add this mixture to the potatoes, and remove from heat. Gradually stir in the egg yolks followed by the whole eggs.

Preheat the oven to 250°F. Lightly butter 4 to 6 individual soufflé cups or other oven-proof baking dishes with straight sides. Divide the mixture among the cups, and place them in a bain marie filled halfway with boiling water. Bake for 50 to 55 min., or until the mixture is set. Garnish with fresh herbs.

Blue Potato Soup

6 servings

• 6 cups peeled and cubed blue potatoes (about 2 lb.)
• 6 cups chicken broth
• 1 bay leaf
• 1 Tbs. butter or safflower oil
• 1/2 cup diced celery
• 1/2 cup diced onion
• 1 clove garlic, minced
• 1/4 tsp. salt
• 1/8 tsp. white pepper
• 1 Tbs. chopped parsley

Garnish

• Yogurt or sour cream
• Chopped chervil
• Lavender sprigs

Put the potatoes in a large pot, add the broth, and bring to a boil, uncovered. When the broth begins to boil, crack the bay leaf between your fingers without breaking it, add it to the pot, reduce the heat to a simmer, and cover.

Heat a small skillet and add the butter and diced vegetables and garlic. Briefly sauté over medium heat until the onions and garlic are clear and the celery changes to bright green. Remove the skillet from the heat and set aside.

When the potatoes soften, in about 50 min., mash them in the broth. Add the vegetables and cook over low heat for 10 min. Add the salt and pepper. Taste, and adjust seasonings. Just before serving, stir in the chopped parsley.

Garnish with a dollop of plain yogurt and chopped chervil, or add a sprig of fresh lavender to bring out the purple color.

NOTE: Blue is not a color you normally associate with food (except for blueberries), but this wonderful lavender-blue soup is one of my favorite dishes. It may change your mind about blue belonging in your repertoire of recipes.

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