Core & Rind Smoky Cheesy Potatoes Au Gratin

A new adaptation of my au gratin potato recipe, using Core & Rind Rich and Smoky Cheesy Sauce

Recently I was introduced to a new brand, Core & Rind. It’s a female-owned company who started out selling their sauces at their local farmer’s market. It’s a great story. I was offered an opportunity to receive some of their sauces in exchange for coming up with a recipe (or more, because you know once my brain train gets started, it’s hard to stop). One of my first thoughts was to recreate my Au Gratin Potato recipe, which had already been recreated from the recipe we used when I worked at the steakhouse restaurant as a pastry chef.

I was so happy with this recipe on the first try. This sauce delivers, It’s rich and smoky, just like the name says. It lends a wonderful new dimension to this potato dish, sweet from the Hanna sweet potatoes, savory from the onion and so cheesy, you’ll never know it’s dairy free, and you know how I love to surprise people!

Be sure to follow along with the short video to watch the procedure. Caramelizing onions is a technique you’ll want to know. Practice your knife skills on the slices, making them consistent ensures that they will cook evenly. Keep the heat low and slow to render out the natural sugars the onions, which is how they become that gorgeous golden color, and so sweet. Be patient, it takes about 20 minutes. Purchasing a mandolin, if you don’t have one, is a great investment I’ve had my cheap plastic one for more than 20 years and I use it for everything that I need to be sliced consistently. Yes you can also use it for the onions.

Use the link in the recipe card or look for their products in your local store. Or ask for your store to carry it and help out a small, female-owned business.

Yield: 4

Living Delish & Nutrish: Tina Wells

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Core & Rind Smoky Cheesy Potatoes Au Gratin

Prep time: 40 MinCook time: 40 MinTotal time: 1 H & 20 M

Ingredients

• 1 large Hanna Sweet potato
• 1 medium sweet or yellow onion
• 1 Tablespoon ghee
• 1 Tablespoon olive oil
• 8 ounces unsweetened organic coconut milk
• 2 Tablespoons tapioca starch
• 1/2 jar (about 5.5 ounces) Core & Rind Rich and Smoky Cheesy Cashew Sauce

Method

1. Peel and slice the onion into thin strips.
2. Heat the ghee and olive oil in a skillet large enough to accommodate the onions.
3. Use a bit of the melted ghee and oil to brush the interior of a 7’ X 9” baking dish and set aside.
4. Add the onions to the skillet and cook on medium low heat, until they become a rich golden color. Stir occasionally and make sure the onions are spread out evenly in the pan to ensure even cooking, about 20 minutes.
5. While the onions are caramelizing, peel and slice the potato with a mandolin slicer, or very thin with a knife. If using a knife, keep the slices consistent thickness.
6. Once the onions are golden and caramelized, transfer them to a bowl and set aside. No need to wash the pan, you can use it for the sauce.
7. Combine the coconut milk and tapioca starch, being sure to dissolve the starch completely. Place the skillet on medium heat and add the coconut milk mixture. Immediately add half of the jar of Core & Rind Rich and Smoky Cheesy Sauce. Stir with a spatula to completely combine. It will thicken almost immediately. Remove from the heat.
8. To assemble the gratin, arrange slices of potatoes in a layer, overlapping slightly. Then spread some of the onions over the potatoes. Continue alternating until you have used all of the potatoes, reserving some of the onions for the top.
9. Pour the sauce over the potato and onion layers, then press gently with a spatula for the sauce to ooze between the layers. Top with remaining caramelized onions.
10. At this point you may cover and refrigerate the gratin until ready to bake. Or, place into a preheated 350°F oven for 35 to 40 minutes, until potatoes are tender
11. Allow to cool somewhat before slicing and serving.

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©Tina Wells Luxury Brands, LLC

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