I sort of wasted these luscious, creamy, small, red-skinned, golden-fleshed potatoes we got from our CSA this week. I sliced them, layered them with grated cheese, and baked the be-jesus out of them. They were tender and creamy and went well with the cheese, but I know they would have shined simply boiled and buttered, with a sprinkle of chopped parsley. But you know what? That’s not what I felt like eating. So a potato gratin it was, with an arugula salad. Oh, and we popped open a jar of the marinated baby artichokes I made in May.
By the way, I dressed the salad with a vinaigrette I’ve talked about before: 3 parts oil from the marinated artichokes, 1 part vinegar from spicy pickled garlic. A bit of salt and pepper, a dash of ground mustard if you’re so inclined.
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