Photo Credit: BonApetit.com
Many St. Lawrence students are members of a Community Supported Agriculture (CSA) share, work on farms for their CBLs, or head out to farm simply for the joy of playing in the dirt. Our CSA shares boasting bountiful bags of spinach, endless mounds of zucchini, heaps of green beans, and pounds upon pounds of tomatoes are only memories from warmer times. Replacing these scrumptious latesummer goodies are hardier vegetables like chard, kale, and cabbage; and of course, the waning daylight of late fall is accompanied by a noticeable proliferation of root veggies. Carrots, parsnips, celeriac, and the granddaddy of them all; potatoes. While all of these root crops are staple subterranean delights, the potato is one that is a vital part of American culture. Potatoes mean piles of mashed potatoes on Thanksgiving, fast food french fries (or poutine for our northern brethren), and crunchy, salty snacks. Folks eating seasonally may soon find themselves consuming quite a few potatoes. In honor of this transition, I would love to reclaim the potato from its stereotypical associations.
One of my favorite fall dishes is apple and potato gratin, a fascinating combination of potatoes, apples, onions, cream, and cheese. Thinly slice those taters, layer in a baking dish, then follow with a layer of apple slices. Add some sautéed onions in the mix, some cream, and top with grated cheese. Pop it in the oven and bake for around an hour and a half at 400 degrees, then enjoy the brilliant flavors that are sure to excite. Another great option is to enjoy America’s beloved french fries without quite as much oil and unhealthy fats. Simply bake those slivers of starchy goodness! Cut potatoes into wedges or strips, toss lightly in oil, salt, and your preferred spices. Bake at 450 degrees for about 45 minutes, stirring/ flipping halfway through.
While the thought of gratin and baked fries sure set the tummy a-rumbling, nothing gets mine going quite like my personal favorite potato dish. Quite often, our house is faced with minimal exciting ingredients as our CSA share becomes less bountiful. However, copious amounts of potatoes and cheese seem to always be on hand. When this happens, there is one obvious solution. A variation of “cheesy potatoes” must be created. This is often gratin-esque, or it could simply include potatoes baked in any manner with more cheese than anyone’s arteries should be able to handle. The result is a heartwarming and incredibly filling dish that pairs all too well with ketchup, ranch, Sriracha, or any combination of these. I’ve also learned that the so-called “cheesy potatoes” serve a vital purpose in any refrigerator, so I’m going to pass along some advice I wish I’d received earlier: always have cheesy potatoes on hand. When it’s 2:33 a.m. and Sergi’s is no longer an option, out comes the leftover cheesy potatoes, and right behind them in the fridge is a jumbosized container of ranch dressing. With some careful application of salad dressing onto the potatoey goodness, a heavenly bliss is attained. These greasy, magical delights have satisfied many a hungry SLU students over the years, and I have no doubt they will continue to do so in the future. Don’t underestimate the power of the potato. Go get some this week and embark on a tuberfilled adventure of your own!