Jan 2 2009- pics from a lazy New Year's Day

  • Posted Jan. 2, 2009 by Beth Viewed 1789 times
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Yesterday, New Year's Day, was spent doin' a whole lotta nuthin'. Stayed in my loungy clothes all day!.

I did make a delicious butternut squash and potato dauphinois gratin, which we had for lunch, with a nice salad and a poached egg.

I then watched the period flick, “Goya's Ghosts” about the painter, Francisico Goya.

Layering the squash and potatoes with the sauteed onions w/sage.

Pouring on the heated cream/milk mixture.

Sprinkling the breadcrumbs.

After baking in a moderately hot oven for an hour and 15 minutes, what emerged was a cassarole dish of delicious creaminess.

Lunch was the potato squash dauphinois, a nice salad with butter lettuce, toasted pine nuts, dried cranberries and blue cheese crumbles, and a poached egg with (cheap) black caviar on top.

They showed a number of Goya's paintings during the credits of the film “Goya's Ghosts”.

After that lunch, and this movie, I took a nice 2 hour nap. ;-)
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    9 There are 9 comments, add yours!

    • #
      2009.01.02 Edited

      I love the fact that you give the recipes along with the pictures! Thanks for that. It does sound like a must try, though I'm not a squash fan.

    • #
      2009.01.02 Edited

      500 g each butternut squash and potatoes, sliced quite thin
      200 ml milk
      568 ml full cream
      1 onion, chopped fine.
      1 tablespoon sage, chopped fine and/or dried sage (less)
      bread crumbs
      knob butter

      Saute onion in butter until soft, add sage towards end of sauteeing. Heat cream and milk until warm.

      Layer potato squash mixture, top each layer with onion, salt and pepper (took me about 3 layers). Keep layers flat as possible.

      Pour on the cream, top with bread crumbs and bake in a preheated 190 degree celcius oven for about one hour, fifteen minutes, or until potatoes are soft and top is nicely browned.

    • #
      2009.01.02 Edited

      Ooooh, that casserole looks delicious!Once back from holiday I will defenately try to make it. Got the recipe?