Fall is the perfect season to experiment with hearty, comforting side dishes that warm the soul. This autumnal potato gratin brings together the richness of duck fat, the earthiness of herbs, and the natural sweetness of potatoes to create a dish that’s sure to become a family favorite.
Potato Varieties and Preparation
- Japanese sweet potatoes, with their velvety texture and sweet flavor, add a pop of color and sweetness to the dish.
- Red potatoes, with their waxy texture and earthy flavor, provide a nice contrast to the sweet potatoes.
- Golden potatoes, with their buttery flavor and smooth texture, tie the dish together with their creamy consistency.
Duck Fat and Tallow: The Ultimate Flavor Enhancers
Duck fat, with its rich, savory flavor, adds a depth of flavor to the potatoes that’s hard to replicate with other oils. Tallow, on the other hand, has a slightly nutty flavor that pairs beautifully with the earthy notes of the herbs. Both options elevate the dish to new heights.
Fresh Herbs: The Perfect Garnish
- Rosemary, with its piney flavor and aroma, pairs beautifully with the richness of the duck fat and potatoes.
- Thyme, with its subtle, slightly minty flavor, adds a layer of complexity to the dish.
- Parsley, with its bright, fresh flavor, adds a pop of color and freshness to the dish.
Assembly and Serving
To assemble the gratin, simply layer the potatoes, duck fat or tallow, and fresh herbs in a baking dish. Season with salt and pepper to taste, and bake in a preheated oven until the potatoes are golden brown and tender. Serve hot, garnished with additional fresh herbs if desired.
Variations and Pairing Suggestions
- Try pairing the potato gratin with roasted meats, such as duck or beef, for a hearty fall meal.
- Add some caramelized onions or garlic to the potatoes for an added layer of flavor.
- Swap out the duck fat or tallow for olive oil for a lighter, Mediterranean-inspired take on the dish.
References
* “The New York Times Cookbook” by Craig Claiborne
* “The Joy of Cooking” by Irma S. Rombauer
* “The Essentials of Classic Italian Cooking” by Marcella Hazan