This post is a few days late, but I finally have time to write it. It's about dinner from Saturday night, when I made a Potato and Mushroom Lasagna that The Pedant found on the Food Netwoork site. Mostly because we have LOTS of potatoes from our CSA (and this is the last week for the CSA...I'm going to miss it so much!) I've talked before about what we've done with the tasty starchy veg (potato leek soup, tortilla espanola) but we currently have about 3 weeks worth of potatoes and are at a loss for cooking time.
Since I've started school, I'm out of the house 2 nights a week and don't need quite as many leftovers since I end up taking sandwiches. Plus, between all the Jewish Holidays we've been getting leftovers from family and/or spending weekends out of the house. Plus, we don't want to just make plain old baked potatoes. So TP came up with an idea - Potato Lasagna! He found the Emril recipe and bought most of the ingredients. But of course we ran out of time this week and Saturday, after heading to some wineries with friends, TP came home and fell asleep. I had run 6.5 miles that morning and was hungry (and proud of myself! Go Sherbs!), so I started cooking.
I did come across a one mail problems with the recipe: It did not take 1 hour to cook like I thought it did. (Turns out, I misread it and Emril said it takes 1 hour to prep, 1 hour to cook. That makes more sense. If that was the case, I would never had made it. 2 hours! Not worth it!
Well, it was worth it in the end. It was tasty. The potatoes were well cooked. We didn't have enough mushrooms (TP intended to change the recipe slightly, but didn't tell me, so I followed it closely) and I used 3/4 cup skim milk instead of cream and milk(because really, cream?! Sure it would taste so good but SO UNHEALTHY!) and less cheese since we didn't have enough Parmesan. It did take a while to cook with the cover off. Since it was skim milk and didn't absorb the way cream might, it was on the liquid-y side. And I was getting cranky and hungry - it was nearly 9 PM. So we put it in for longer and finally I just gave up and wanted to eat it. It wasn't actually as liquid-y as it seemed, and was very tasty. Even better the next day since it had absorbed more liquid overnight and while microwaving it.
I would make it again but make a few changes:
1) make it in advance and put it back in the oven without the top to crisp up after letting it sit for a day
2) I'd use the skim milk again (it added a creaminess and crisped up the potatoes) but less next time
3) I would use a full pound of mushrooms and maybe even spinach to make it tastier
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2 comments:
Potato lasagna! This sounds quite interesting. I love lasagna but hate boiling the noodles first, and the no-bake noodles don't always work for me.
I'm assuming you left out the prosciutto and it tasted fine anyhow. I'm not a fan of prosciutto; I don't like most pork products to begin with (although I make an exception for BACON). Also the recipe calls for mixing the potatoes, sweet with the regular version. Do you think that would taste okay? Also I love the idea of using spinach too. Thanks for the recommendation! (Also this is a V. Sneaky way of getting my husband to have a vegetarian meal with his noticing. Two thumbs up!)
Yeah - no prosciutto. And we just used 1 kind of potatoes which worked great. It probably would be good with a mix, and the sweet potatoes might even be great in it.
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