Here's a beautiful side dish for a special occasion: Russet and Sweet Potato Tian with Brown Butter, Apple Cider Syrup, and Sage.
Welcome to #PotatoPalooza day one! I'm excited to announce that all this week I'm partnering with two talented food bloggers ~ Elizabeth at Bowl Of Delicious and Maggie at Omnivores's Cookbook ~ to bring you 15 fabulous potato recipes for the holidays. We're calling the event #PotatoPalooza. The definition of 'palooza' is "an all out party." #PotatoPalooza is a 5 day celebration of great potato recipes across our three blogs.
Because each of us has our own unique blog mission, you can look forward to a diverse assortment of delicious potato recipes. Elizabeth at Bowl Of Delicious shares real food for busy people, with lots of quick, easy, make ahead, and freezable dishes. Maggie at Omnivore's Cookbook shares Chinese and Asian recipes, designed for the home cook. Panning The Globe's mission is to share the most delicious recipes in the world, that we can all cook at home.
Today, my co-collaborators and I are kicking off our event with these three recipes:
- Baked Potato Chips with Chinese BBQ Spice Mix by Omnivore’s Cookbook
- Twice Baked Potatoes (My grandfather's famous recipe) by Bowl of Delicious
- Russet and Sweet Potato Tian with Brown Butter, Cider Syrup, and Sage by Panning the Globe
Many thanks to the Idaho Potato Commission for sponsoring this post! As always, all opinions are my own.
A 'tian' is the name of a a layered vegetable casserole as well as the vessel it's cooked in. The dish originated in Provence, France. You might remember the tian that was made famous in the movie Ratatouille. Tians like that, and like this russet and sweet potato tian, are decorative and require some finessing. But if you have the right tools, you'll have the potatoes sliced and arranged in no time at all.
The most important thing is to cut the potatoes into very thin rounds. It's difficult and time-consuming to do this by hand. A mandolin slicer will work. But my favorite method by far, is to use the slicing attachment of a food processor. You may have to shave the potatoes down a bit with your potato peeler, to get them to fit into the feed tube of your processor. But then you can slice all the potatoes for this whole tian in about 3 minutes flat.
Keep potatoes fresh in a bowl of water with a splash of vinegar. Dry them and arrange them in stacks in your hand. Lay the stacks on their side and keep them going around the perimeter of the casserole, like a long potato slinky.
When all the potatoes are in the casserole, or as many as can fit, you can adjust them to the size of your pan. If the casserole is tightly packed, the potatoes will stand vertically. If you have a very large casserole (as I do) you can fan the potatoes out a bit so they lay out more on their sides.
Then pour the brown butter and apple cider syrup mixture over the tian; decorate the top with sage leaves; cover with foil, and bake.
Potatoes are the most amazing food in the world. They're cheap, healthy, nutritious, and there's no limit to the delicious dishes you can create with them. Call them a side if you want, but at my holiday table the potatoes often steal the spotlight. This two potato tian is so pretty, you might even want to make it your table centerpiece.
Special thanks to The Idaho Potato Commission for sponsoring #PotatoPalooza 2016! For more delicious potato recipes and to find out everything you've ever wanted to know about potatoes, visit The Idaho Potato Commission Website.
"We hope you will visit all of our blogs this week, cook, comment, connect, and enjoy #PotatoPalooza!"
Lisa, Maggie & Elizabeth
Here's the recipe for Russet and Sweet Potato Tian with Brown Butter, Apple Cider Syrup, and Sage. Hope you enjoy!Print