The forecast calls for "shovelable snow" and an unseasonably ridiculous overnight low for Thursday into Friday. There's still a lot of comfort food season ahead before G&T season mercifully arrives.
Mashed-potato casserole with sage and Fontina
From Food and Wine, November 2006
Ingredients
6 tablespoons butter, room temperature, divided
3 pounds baking potatoes, peeled and cut into 2-inch pieces
4 ounces creme fraiche (or sour cream in a pinch)
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh sage leaves (plus more whole leaves for optional garnish)
8 ounces Fontina cheese, grated
1/3 cup plain breadcrumbs
1/3 cup grated Parmesan
Method
Cook potatoes in a large saucepan with enough lightly salted water to cover until potatoes are tender. Drain and mash.
Combine potatoes with 4 tablespoons butter, creme fraiche, parsley and 1 tablespoon chopped sage. Season to taste with salt and pepper. Stir in Fontina.
Preheat oven to 400 if baking immediately. Grease a shallow 2-quart casserole dish. Spread potato mixture evenly in the pan.
Combine remaining 2 tablespoons butter with breadcrumbs and Parmesan. Sprinkle mixture over top. At this point either cover and refrigerate the casserole until ready to bake, or bake for about 30 minutes until golden and crispy on top. I'd say this serves 8-ish.
For the sage leaf garnish that I simply spaced, fry sage leaves in olive oil for about three minutes and array across the top of the baked casserole. I'm sure it would have looked prettier, but I didn't remember it until I was dishing it up, so, next time.
Rating: Hard to go wrong with cheesy souped-up potatoes.
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