Do not wash your potato before storing.
Washing speeds decay. Potatoes can be safely stored in a dry, dark place for
three months at 45 to 50 degrees Fahrenheit. Buy only a week's supply if you
must store them at higher temperatures; heat causes sprouting and shriveling. Do
not store potatoes in the refrigerator. Below 40 degrees, potato starch turns to
sugar and will result in darkening of potatoes during cooking. While this may
create an off-appearance, it is in no way harmful. In fact, the dark spots just
reveal the presence of a higher concentration of sugars.
Oven Gratin Potatoes
3 large potatoes, peeled, sliced and placed in cold water
1/4 t. savory
1/4 t. cayenne pepper
1/4 t. white pepper
1 T. chopped fresh parsley
1 garlic clove, peeled
salt
butter
2 eggs, beaten
1/4 C. milk
1/2 C. heavy cream
Preheat oven to 350°F. Drain potatoes and dry slices well. Place in bowl.
Mix savory, cayenne pepper, white pepper and parsley together. Add to potatoes
and mix.
Rub baking dish with garlic clove. Butter dish generously and arrange potato
slices in layers. Season with salt.
Mix eggs, milk and cream together. Pour over potatoes. Bake for 40–50 minutes.
