This week at the farmers' markets you might notice there is a new potato on the stand: the German Butterball. We had them in the past, but this might be the best looking crop we have ever grown. They are a round to oblong tuber with lightly netted skin (the skin kind of looks like a Russet) with a deep yellow soft buttery flesh. They were the first place winner at Rodale's potato "Taste Off". Like a Yukon Gold, they are creamy and you can use them for just about anything. How can you go wrong when "butter" is in the name?
I don't know about you, but in the Winter all I want to do is stay inside and eat something warm and comforting. And what is more comforting than potatoes and cheese? Answer: nothing. Check out this recipe for gratin using German Butterballs. It is worth staying in for.
- 4 pounds of German Butterball Potatoes
- 2 cups heavy cream, plus some to cover
- 4 tablespoons butter (1/2 stick)
- 2 sprigs each fresh thyme, sage, and rosemary
- 2 garlic cloves, cracked
- Salt and pepper
- 1/2 cup grated Parmesan
Preheat the oven to 400 degrees F.
Halve the potatoes and toss them into a large baking dish and season with salt and pepper.
Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper.
Pour the hot cream mixture through a strainer over the potatoes, (discard the herbs and garlic), if there is not enough cream to go 3/4 of the way up the potatoes then pour some additional cream on top to make up the difference. Sprinkle the Parmesan evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown. Cover and keep warm until ready to serve.
*Copyright Food Network and Rachel Ray