Stoney River’s Au Gratin Potatoes

The recipe comes to us via the Atlanta Constitution on May 19, 2021. Thankfully we snowbirds travel and can delight in Southern cooking!

Ingredients:

3 c. heavy cream

2 T. chopped garlic

1 1/2 t. kosher salt

1 1/2 t. pepper

2 lbs. peeled Russet potatoes, sliced 1/8-inch thick, divided

3 c. coarsely grated Gruyere, divided

1 c. finely grated Parmesan, divided

In a medium saucepan, combine cream, garlic, salt and pepper. Bring to a simmer over low heat and cook 10 min. Turn off heat.

Heat oven to 325 degrees. Spray an 9″ square, 4″ high baking dish (or a 9″-by-13″ baking dish) with nonstick cooking spray.

Layer half the sliced potatoes on the bottom of the baking dish. Sprinkle with 1 1/2 c. Gruyere and 1/2 c. Parmesan. Ladle half the cream mixture over the potatoes and cheese. Arrange remaining potatoes in a layer over the cream. Pour remainder of cream over the potatoes. Top with remaining 1 1/2 c. Gruyere and 1/2 c. Parmesan. Cover baking dish with foil and bake 1 hour or until potatoes are tender when pierced with a knife.

Uncover potatoes and keep baking until top begins to turn golden brown, 30 to 40 min. Remove from oven and allow to cool slightly before serving. For the neatest slices, allow to cool almost completely. Serves 8.

Marshall Field’s WWI Era Potato Flour Muffins

Mashed Potato Muffins Recipe - (4.6/5)
Urban spelunking: Marshall Field's / Macy's on State Street

Marshall Field’s in the WWI era

Thank for this WWI era recipe hosted by Recipezazz at https://www.recipezazz.com/recipe/marshall-fieldas-potato-flour-muffins-23404. The site explains, “During the First World War, cooks were strongly urged to reduce the use of wheat in their recipes. In Chicago, the Marshall Field department store began serving muffins made from potato flour in its restaurants. The wheatless muffins, rather than being seen as a hardship, became a much-loved staple still on the menu in the 1940s, maybe longer.”
8 servings

Ingredients
5 egg whites
2 1/2 t. granulated sugar
1/2 t. salt
2 1/2 T. ice water
3 egg yolks (slightly beaten)
1 c. potato flour
2 t. baking powder

Beat sugar and salt into egg whites until stiff but not dry. Gradually add ice water. Add egg yolks. Sift flour and baking powder and add to mixture. Mix thoroughly and place in greased muffin tins. Bake in 400° oven for 20 min.