Cold spell comfort food is mashed potatoes mixed with winter greens, garlic, roasted shallots, and sharp cheese. Here, I roasted the shallots with the skins on, which boosts flavor and also helps to release natural sugars. Out of the oven, they were almost caramelized and deliciously complex. I could eat a whole pan of them and recommend serving them straight like this for an easy side veg. But, if you’re feeling more adventurous, follow the whole recipe and enjoy!
Serves 6
Ingredients
• 6 shallots
• 5 medium potatoes (I used Yukon gold), cut in quarters
• 5 oz (two large handfuls) spinach, roughly chopped
• 3 cloves garlic, minced
• 4 tablespoons butter
• 2 tablespoons apple cider vinegar
• 1/2 cup milk (125ml)
• 75g aged cheddar, grated
• salt + ground black pepper
In a skillet, cook the spinach with a knob of butter for a minute. Set aside.
Pre-heat the oven to 450°F.
Cut the shallots in half lenghtwise, leaving the skin on.
Lay them face up in a baking tray and drizzle with olive oil. Cook in the oven for 40 to 45 minutes.
Once the shallots are roasted, simply peel off and discard the skin and set aside the shallots.
Meanwhile, bring a large pot of water to a boil and cook the potatoes for 25 minutes, until tender.
Drain the potatoes and put them in a large bowl.
Mash them around with the butter, garlic, and apple cider vinegar.
Add the roasted shallots, cooked spinach, milk and season with salt and pepper.
Lay the mixture in a baking pan, top with the cheddar, and bake for about 20 minutes, until the top is nicely browned.
Serve!
 |
{ 11 comments… read them below or add one }
I love shallots and they are so underused…I like that you’ve made them the star of this dish. I’ve never roasted them with the skins on, but it makes so much sense, just like with garlic! I imagine you could substitute kale for the spinach? I’m trying to find ways use it lately.
And finally, that’s quite a crust you got going on this gratin— I always judge a gratin by its crust
Thanks Sue! And yes, any winter greens would work instead of spinach.
I made this last night and it was delicious! I used kale and it was perfect. Thanks!
Odd question, but is there a different type of onion that may work with this dish, or are shallots the one to go with?
The regular onion will work just fine, just roast it the same way.
Mmmmmm… This looks like the ultimate comfort food.
I am completely in love with roasted shallots. I can’t think of a tastier side dish or addition to a slow braised beef or chicken. This gratin sounds fabulous and also includes another favorite… spinach!
roasting was made to comfort. it’s very hard to find sharper cheeses here, they’re all about the queso fresco (which has it’s culinary place, for sure!) but sometimes i really miss aged cheddar.
I this looks amazing! Found your site via Sue at the View of Great Island. Your photography is wonderful! Have a great week.
Sounds fantastic! Love the roasted shallots idea! I am very interested about the apple cider vinegar. Can you taste the vinegar when eating?
Not so much, it just adds a nice subtle touch of acidity. Thanks for stopping by!