Fava and Baby Potato Gratin
Every once in a while, I have one of those “Duh!” moments, where I just want to kick myself. When I started going through the pictures for this post – I realized that I’d forgotten to set the white balance before taking them – so I ended up having to manually tweak them all in Photoshop – which made the post-production picture editing take about three times as long as it should have. And of course, I have no one but myself to blame. Although the fact that Miss Thing was here, pestering me about going to the mall, and omg – WHEN can we go to the mall, can we go Now? How about Now?! Now? Didn’t really help with that process either. LOL – I finally had to tell her that we wouldn’t be going until after this post, so, uhm – yeah, back to the post.
When I started out making this dish, I had actually been toying with the idea of making a potato salad with the potatoes that I’d received in this week’s ffty box, or something similar, but after boiling the potatoes, I realized that I didn’t have any Mayonnaise made, and that I didn’t really feel like making some right then. So I poked around in the fridge, and saw the fava beans that I’d shelled and blanched earlier, and had a little Aha! moment, where I realized that Fava Beans would go excellent with the potatoes. I poked around a little more, found some shredded cheddar, a couple strips of bacon – and I was on my way.
The only downside to this dish, is that it wasn’t quite as creamy as I’d have liked – when I embarked on it, I realized I was almost out of milk, so I compensated with some broth – which maybe made it just a teeny bit healthier (if you ignore the cheese and bacon). But next time I’d just use milk. I also might consider doubling up on the sauce, because I don’t think it was quite enough. Mr. Man and I both thought it was yummy, even if it was a teeny bit dry, and Miss I-don’t-really-like-any-thing-anymore-Thing complained about the fava beans in it, of course. But since she had two helpings, I think it might have just been habitual complaining.
I suppose I should go ahead and wrap this up though, since I did tell Miss Thing I would take her to the mall this afternoon if she finished her chores (and she’s almost done), even though I’d totally rather be here, working on my backlog of recipes to post (oh – and my weekly non-update, which we aren’t going to talk about, because it’s so late – so don’t even ask, in fact – just ignore that last sentence. Wait, what sentence?)
- 2 cups Shelled, blanched Fava Beans
- 1 lb Baby Potatoes
- 3 strips of Bacon
- 1 cup Cheddar Cheese
- 1 cup Milk
- 1 cup Broth
- 2 tbs Flour
- 1 cup Panko Bread Crumbs
- Kosher Salt
- 4 cloves Garlic; minced
- 1 tbs Fresh Rosemary; minced
- Butter for the casserole dish
- Kosher Salt
- Preheat Oven to 350°
- Butter a casserole dish
- Bring a large pot of salted water to a boil.
- Add the potatoes and cook until tender
- Drain and cool enough to touch
- Cut potatoes to 1/2″ thick slices and place in the bottom of buttered casserole dish
- Layer Fava Beans over the potatoes
- In a skillet, fry the bacon until crispy. Set bacon aside.
- Strain and reserve fat
- Cut bacon in to very thin slivers and sprinkle in an even layer over the fava beans
- In a saucepan, heat 1 tbs of the strained bacon grease over medium heat
- Add the Panko bread crumbs and toss until combined
- Transfer bread crumbs to a bowl and set aside to cool
- Add 2 tbs of the remaining bacon grease
- Whisk the flour in to the grease and cook on medium until flour turns golden brown, whisking occassionally
- Add the garlic and rosemary and cook for 30 seconds, stirring constantly
- Whisk in the broth and milk
- Add 3/4 of the Cheddar cheese, a little bit of at a time, stirring until melted
- Add Kosher Salt to taste
- Pour sauce over the fava beans
- Stir remaining cheese and kosher salt to taste in to the bread crumbs
- Spread the bread crumbs over the fava beans in an even layer
- Bake in the oven until golden brown