3 Ingredient French Potato Food

CLASSIC FRENCH GRATIN DAUPHINOIS

Steps:

• Gather the ingredients.
• In a large saucepan over medium heat, bring the potatoes, milk, and garlic to a gentle simmer.
• Continue to cook the potatoes, gently stirring occasionally and adjusting the heat as necessary to maintain a simmer, until just tender, about 15 minutes. Be very careful not to overcook them as they need to hold their shape for layering in the pan. Position a rack in the center of the oven and preheat to 350 F.
• Transfer the potatoes to a medium bowl with a slotted spoon, taking care not to break the slices. Drain the milk from the pan and reserve for another use. Add the heavy cream, crème fraiche or sour cream, salt, pepper, and nutmeg to the saucepan and whisk to combine. Gently return the potatoes to the pan.
• Heat the potato-cream mixture to barely a simmer (a few bubbles are fine but no more) for 10 to 15 minutes until the potatoes are very tender but not falling apart.
• Butter a large baking dish. Transfer the potatoes to the baking dish with a slotted spoon, layering them without breaking them up too much.
• Cover with the cream from the pan.
• Sprinkle the Gruyere cheese over the potatoes (if using).
• Bake in the oven until the potatoes are golden brown on top and the cream is mostly absorbed, about 50 minutes.
• Serve with your favorite main dish. Enjoy!

LUXE FRENCH POTATOES

Steps:

• Place rack in middle of oven and preheat to 350°F. Place potatoes in a large wide heavy pot. Add 1 1/2 tsp. salt and enough cold water to cover by 2". Bring to a boil over high heat, then reduce heat to medium-low and simmer until potatoes break apart when pierced with the tip of a knife, 35-40 minutes.
• Meanwhile, cook garlic, cream, and butter in a medium saucepan over medium heat, whisking occasionally, until butter is melted. Whisk in nutmeg, pepper, and 1 Tbsp. plus 1 tsp. salt. Remove from heat.
• Drain potatoes and immediately pass through potato ricer into a large bowl. Stir in cream mixture until smooth.
• Return half of potato mixture to wide pot; reserve remaining potato mixture in bowl. Add Gruyère and mozzarella and cook over low heat, stirring constantly with a wooden spoon, until cheese is melted and mixture can be stretched with the spoon (like warm mozzarella), about 10 minutes. Transfer to gratin dish; smooth top.
• Working in batches if needed, spoon reserved potato mixture in bowl into pastry bag fitted with star tip. Pipe very tight rows of 1/2x1/2" rosettes on potato-cheese mixture in gratin dish. Bake until top is golden brown, about 45 minutes. Let stand 10 minutes before serving.

3-INGREDIENT BAKED BREAKFAST HASH ROWNS

Steps:

• Place the potatoes into a large pot and cover with cold water. Bring potatoes to a boil and boil until just fork tender, 20-25 minutes. You want there to be a little give in the middle so you can still grate them on a cheese grater.
• Pre-heat oven to 425 degrees Fahrenheit. Drain the potatoes and let cool until you are able to handle them without burning yourself. Peel the potatoes either with you hands (the skin will come off easily) or with a potato peeler. Grate the potatoes, using the large side of the cheese grater, and place grated potatoes into a large bowl. Add salt and toss the potatoes until it is evenly mixed in. I used about 2 teaspoons but you can salt to taste if you would like.
• Line a large baking sheet with parchment paper. Use your hands to form the potatoes into patties. You can do whatever shape and thickness you like. I prefer them to be about 1/4 inch thick. Brush the top of each hash brown with a small amount of olive oil and sprinkle with salt. Bake hash browns until browned and crispy on each side, about 50 minutes, flipping once.
• Enjoy with ketchup or avocado slices, if desired. Recipe makes about 12 hash browns depending on how thick you make them.

FRENCH POTATOES

Steps:

• Put the potato slices to soak in cold water.
• Put the onion rings into a bowl.
• Cover with plastic wrap, and pierce.
• Microwave on HIGH for 1 minute.
• Grease a five cup casserole dish with a little of the butter.
• Layer the drained potatoes and onions in the dish, starting and finishing with the potatoes.
• Season each layer with salt and pepper.
• Pour the milk over the potatoes and dot with the rest of the butter.
• Sprinkle the top with paprika.
• Cover with plastic wrap, and pierce.
• Microwave on HIGH for 13 minutes.
• Rotate half-way through cooking time.
• Allow to stand, covered, for 5 minutes before serving.

FRENCH POTATOES

Steps:

• Peel and cut the potatoes in slices. Rinse and pat dry.
• Put the oil in a frying pan on medium heat. Cut the garlic in very small pieces and fry it for 30 seconds.
• Then add the potatoes and thyme. Stir from time to time to prevent burning. After 10 minutes, put a lid on the pan and let cook for another 15 minutes. The potatoes are cooked when tender.

THE BEST 3 INGREDIENT HASHBROWNS

Steps:

• Bring a large pot of water to a boil over high heat. Add quartered potatoes and simmer for 10-15 minutes, until potatoes are still firm, but can be pierced with a fork. Drain potatoes and cool slightly.
• When potatoes are cool enough to handle, dice them into small cubes.
• Melt 3 tablespoons of butter in a large skillet over medium-high heat. Add potatoes and 1 tablespoon of steak seasoning.
• Cook, stirring often, until potatoes are golden brown and cooked through, about 15 minutes. Add more butter as needed, and more steak seasoning, to taste, if desired. Serve hot!

Steps:

• Preheat oven to 400 degrees F.
• Mix margarine (or butter) and onion soup mix together.
• Using a sharp knife, make crosswise cuts in each potato about a 1/2 inch apart, (you want to make about 4 -5 cuts in each potato) stopping about 1/4 inch from the bottom of the potato. *Do NOT cut right through.
• With a butter knife, add a dab of the margarine (or butter) onion soup mixture between each slice, dividing evenly between all slices in all potatoes.
• Wrap each potato in aluminum foil (shiny side in) and place on a cookie sheet, as they may leak a little.
• Bake in oven: for 40- 45 minutes or until fork easily goes through the potato.Grill/BBQ method: Follow the above directions, but bake on med-high grill/BBQ (with lid down) for 30-40 minutes until fork easily goes through the potato.