Elegant 4 Cheese Company Potatoes Food

ROASTED POTATOES WITH BACON & CHEESE

Steps:

• Preheat oven to 425°F. Place potatoes in baking dish. Mix dressing, vinegar and thyme in small bowl. Pour half of the dressing mixture over potatoes; mix lightly. Refrigerate remaining dressing mixture.
• Bake 40 to 50 min. or until fork tender. Remove from oven; cool completely.
• Combine potatoes, bacon, cheeses and remaining dressing mixture in medium bowl. Refrigerate until ready to serve. Garnish with additional fresh thyme before serving, if desired.

CHEESY, CREAMY COMPANY POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Combine the potatoes, potato soup, celery soup, sour cream, milk, onion, salt, pepper and dill weed. Stir until well mixed; pour into prepared baking dish.
• Spread cheese evenly over potatoes, sprinkle with paprika and bake for 1-1/2 hours until browned on top and bubbly.

ELEGANT POTATOES

Steps:

• 1. Cook the potatoes in enough water to cover in a saucepan just until tender; drain.
• 2. Let stand until cool.
• 3. Slice the potatoes.
• 4. Saute the green onions in the butter in a skillet just until tender-crisp.
• 5. Layer the potatoes, sour cream, green onions, bacon, cheddar cheese, salt and pepper 1/2 at a time in a 3-quart baking dish sprayed with nonstick cooking spray.
• 6. Bake at 350 for 20 minutes.

BAKED RöSTI POTATOES

Steps:

• Heat oven to 400ºF.
• Spray bottom and sides of 13x9-inch baking dish with cooking spray. Combine all remaining ingredients except egg. Add egg; mix lightly. Press onto bottom of baking dish.
• Bake 45 to 50 min. or until golden brown.
• Let stand 10 min. before cutting to serve.

ELEGANT 4-CHEESE COMPANY POTATOES

Steps:

• 1. Rinse and scrub potatoes, pat dry. Cut crosswise into thin slices cutting almost all the way through. (*Use 2 bamboo skewers on either side to prevent cutting all the way down.) Place into baking dish and fan out slightly. Drizzle each evenly with the melted butter. Sprinkle with seasoned salt and pepper to taste. Sprinkle with fresh herbs.
• 2. Bake in preheated 425 oven for 1 hour or til tender. Sprinkle with cheeses (tossed to mix) into and between slices. Bake 10 minutes longer or til cheese has melted. Serve with sour cream if desired. Sprinkle with more fresh herbs if desired, too.

FOUR-CHEESE SCALLOPED POTATOES

Steps:

• Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl.
• Heat the skillet over medium-high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Dot the potatoes with the remaining cut-up butter.
• Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)
• Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.
• Photograph courtesy Anna Williams

ELEGANT BAKED POTATOES

Steps:

• Scrub potatoes.
• Cut, crosswise, into thin slices, using the handle of a wooden spoon to prevent knife from cutting all the way through.
• Put potatoes in a baking dish; fan slightly. Drizzle with butter.
• Sprinkle with salt and herbs.
• Bake potatoes in 425°F (220°C) oven for 50 minutes.
• Remove from oven.
• Sprinkle with cheeses.
• Bake 10-15 minutes longer or until lightly browned and cheeses are melted.

COMPANY POTATOES

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients except the cornflakes or crackers and the 1/2 stick of melted butter together in a bowl.
• Grease 9x13 inch pan (you can use cooking spray) and add all ingredients from the bowl to the pan.
• Just before baking, mix the cornflakes or crackers and the 1/2 stick of melted butter together and then sprinkle on the top.
• Bake for 1 hour at 350 degrees.

POTATO PAVE WITH BACON AND PARMESAN

Steps:

• Using an oven or frying pan, cook the bacon in batches until fried, but not yet crispy. Set aside.
• Line the base and sides of a 9x13 inch (23-35 mm) baking dish with parchment, allowing it to hang over the sides.
• Peel and thinly slice the potatoes. Line the bottom of the prepared pan with two layers of the sliced potatoes. Drizzle with some of the cream, thyme leaves, Parmesan, and a small sprinkle of salt. Cover with a layer of the cooked bacon.
• Top with another two layers of the potatoes. Continue layering with the cream, thyme, Parmesan, salt, then bacon and potatoes. Continue to repeat, finishing with a couple of layers of potato. Drizzle with cream, thyme, Parmesan, a little salt, and the melted butter.
• Fold in the tops of the parchment paper and cover with plastic wrap. Place a slightly smaller baking pan on top and fill with something heavy such as weights or cans. Allow to rest for 20 minutes.
• Preheat oven to 350˚F (180˚C). Remove the smaller pan with the weights and the plastic wrap. Cover the top with foil and bake until the potatoes are tender, about 1 hour. Remove the foil and set it aside. Bake for another 20 minutes to lightly brown the top.
• Place the foil back over the casserole and top with the smaller dish and weights. Chill in the refrigerator overnight.
• The next day, preheat oven to 425˚F (218˚C). Line two baking sheets with parchment.
• Turn out the layered potatoes onto a large cutting board. Use a sharp knife to trim the edges. Cut the remaining casserole into small squares and skewer each top to bottom with a toothpick.
• Transfer each skewer to the prepared baking sheets, on their sides and not touching. Bake in preheated oven until lightly golden, about 10 minutes. Gently flip them and bake until crisp and golden, another 10-15 minutes. Transfer to paper-towel lined plates to drain the excess oil.
• Serve sprinkled with more fresh thyme and sriracha or other hot sauce if desired.

AU GRATIN POTATOES RECIPE

Steps:

• Preheat the oven to 350ºF.
• In a saucepan, combine the sliced potatoes, cream or milk, garlic, salt and pepper. Heat this mixture until it is just coming to a boil. Immediately reduce the heat to a gentle simmer. Do not let the cream come to a hard boil. Cook for 5 or 6 minutes, or until the potatoes are almost tender but not fully cooked.
• If you are using the cornstarch mixture to thicken the sauce: In a small jar, blend the cornstarch with water. Stir this mixture into the potatoes and simmer until it is thickened, which will be about 1 minute. Remove the pan from the heat and stir in 1/4 cup of the Gruyere cheese plus the Parmesan cheese.
• Transfer the potato and cheese mixture to lightly greased 8"x8" (20.5 x 20.5 cm) baking dish. Make sure they are evenly layered.
• Sprinkle the remaining grated Gruyere cheese over the potatoes. Bake in a preheated 350ºF (180ºC) oven for 30 to 40 minutes or until the top is golden brown.
• Remove from the oven and let stand for 10 minutes before serving.

ELEGANT POTATOES AU GRATIN

Steps:

• Boil potatoes in jackets until tender, (8-10) minutes. Cool, peel and shred using medium grater. Shred cheese with same grater. Butter 2-quart casserole. Alternate layers of potatoes and cheese in casserole; sprinkle with salt. Pour cream over potato-cheese layers. Combine crumbs and butter; sprinkle over top. Refrigerate, covered, several hours or overnight. Bake, uncovered, in a preheated 350 F oven until heated through (55-65 minutes).
• Variation: One (2 pound) package frozen southern-style hash brown potatoes, thawed, can be substituted for red potatoes. Bake, uncovered, in a preheated 350 F oven 65-75 minutes.
• Tip: To make soft bread crumbs, remove crust from a piece of bread. Chop into crumbs in a food processor.

SCALLOPED POTATOES

Steps:

• In a large skillet over medium-high heat, melt butter.
• Add onion, and saute until tender, about 5 minutes.
• Add garlic and saute until fragrant, about 2 minutes.
• Stir in flour, and continue cooking for 1 minute.
• Gradually pour in stock, whisking after each ¼ cup addition.
• Stir in half-and-half, adding slowly and constantly stirring.
• Stir in salt, pepper, and 1 teaspoon thyme. Allow sauce to thicken , stirring often. Then remove from heat and set aside.
• Preheat oven to 400°F.
• Butter a 9"x13" baking dish.
• Spread half the potato slices on bottom. Top with half the prepared cream sauce. Then spread half the shredded cheddar and all of the Parmesan.
• Repeat the layers with the remaining potatoes, sauce, and cheddar.
• Top with remaining thyme.
• Cover with foil and bake at 400°F for 30 minutes.
• Then remove foil and bake uncovered for an additional 25-30 minutes, until the potatoes are cooked through.
• Garnish with finely grated Parmesan and fresh thyme. Serve warm.

VEGAN SCALLOPED POTATOES WITH CABBAGE

Steps:

• Preheat oven to 400°
• Wash/rinse cabbage and potatoes.
• Separate cabbage leaves into large individual pieces.
• Peel and slice potatoes (very thin). A mandoline slicer works great for this job.
• Fill a 6 qt or larger pot with water. Bring to a boil. Blanch potatoes for 3 minutes. Remove from water and place in a colander to drain. Repeat the same process with the cabbage.
• Coat bottom of baking dish(es) with a small amount of butter
• Place a single layer of potato slices across bottom of dish, slightly overlapping each slice. Add a few small dabs of butter on potatoes. Sprinkle lightly with salt & pepper.
• Place a layer of cabbage leaves on potatoes. Add several pieces of cheese on top of cabbage. Sprinkle lightly with salt & pepper.
• Add another layer of potatoes, butter, salt & pepper.
• Repeat the same with cabbage, cheese, salt & pepper.
• Finally, one more layer of potatoes, butter, salt & pepper.
• Cover with foil. Bake at 400º for 30 minutes. Remove foil and brush top of potatoes with melted butter. Return to oven and bake for an additional 5-7 minutes or until potatoes are golden brown. ????Note: I suggest either tenting the foil or placing a layer of parchment paper between the potatoes and the foil.
• Allow to sit on a cooling rack a few minutes before serving.
• Garnish with a sprinkle of fresh herbs - chives, basil, rosemary - your choice!