Layered Potato Duo Bake Food

MEDITERRANEAN LAYERED BAKE

Steps:

• Add the sliced potatoes to a large saucepan with water and parboil (they should still be firm in the centre, but slightly softened on outside). Drain and set aside.
• Add the olive oil to a frying pan over a medium high heat, once hot, add the onion and fry for a couple of minutes until softened
• Add the peppers and garlic and fry for a further couple of minutes.
• Add the chopped tomatoes, tomato paste (puree), stock, balsamic vinegar, oregano, fresh basil and crushed fennel seeds.
• Bring to a boil and then reduce heat, and allow to gently bubble for 15-20 minutes until sauce reduces down and thickens (it's important to let the sauce reduce down and thicken otherwise it will be too watery).
• Taste sauce and season as needed with salt and black pepper.
• Set aside.
• Wipe the frying pan clean, spray with olive oil spray and place over medium heat, add the courgette and aubergine in batches until lightly browned on all sides and softened, seasoning with a little salt and black pepper as you do.
• Then you can begin the layering.
• Add half the tomato sauce to the bottom of the baking tray.
• Then add half the courgette and half the aubergine.
• Add half the potato slices in a then layer, slightly overlapping each other as you do.
• Then add the remaining tomato sauce, another layer of aubergine and courgette and then the final layer of potatoes.
• Preheat oven to 200c/fan 180c/400f or gas mark 6
• Add the milk to a saucepan, stir the cornstarch with a couple of tablespoon of water to make a slurry, add this into the milk, slowly heating until it starts to thicken. As it starts to thicken, stir in 30g of the parmesan until melted into the sauce.
• Pour the sauce over the potatoes, spreading out so it covers evenly with a spatula
• Top with the remaining parmesan and mozzarella.
• Cover with foil (it's important you use a deep enough tray so that the cheese doesn't touch the foil when covered)
• Place in the oven and bake for 30 minutes, remove foil and continue to bake for another 20-30 minutes until the top is lovely and golden.
• Sprinkle with some fresh chopped parsley
• Serve and enjoy!!

DUO TATER BAKE

Steps:

• Place russet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes. , Meanwhile, place sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes. Drain; mash with half of the cream cheese and sour cream and all of Colby cheese. , Drain russet potatoes; mash with the remaining cream cheese and sour cream. Stir in the milk, Parmesan cheese, salt and pepper., Spread 2-2/3 cups russet potato mixture into each of 2 greased 11x7-in. baking dishes. Layer with 4 cups sweet potato mixture. Repeat layers. Spread with remaining russet potato mixture., Bake, uncovered, at 350° until heated through, about 15 minutes. Combine topping ingredients; sprinkle over casseroles. Bake until cheese is melted, 2-3 minutes longer.

ELEVEN-LAYER POTATO GRATIN

Steps:

• Preheat the oven to 375 degrees F.
• In a 10-by-10-by-2-inch casserole, arrange some of the potatoes in an even layer, drizzle with 3 tablespoons of the cream and season with salt and pepper. Repeat with the remaining potatoes, cream and salt and pepper to form 11 layers. Press down on the layers to totally submerge them in the cream.
• Cover and bake for 30 minutes; remove the cover and continue baking until the cream has been absorbed, the potatoes are cooked through and the top is browned, 30 to 45 minutes longer. Evenly distribute the Caramelized Shallots and Fried Sage Leaves over the top.
• Melt the butter in a large saute pan over medium heat. Add the shallots and sugar and slowly cook, stirring occasionally, until golden brown and caramelized, about 40 minutes; season with salt and pepper.
• Heat the oil in a small saucepan over medium heat until it begins to simmer. Add the sage leaves in batches and fry for a few seconds until crisp. Remove with a slotted spoon to a plate lined with paper towels and season with salt.
• Cover and refrigerate the flavored oil to save for sauteing fish, chicken or pork chops.

HEALTHIER ULTIMATE TWICE-BAKED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes in preheated oven until easily pierced with a fork, about 1 hour. Allow to cool for 10 minutes. Do not turn off oven.
• Meanwhile, cook bacon in a large deep skillet over medium-high heat until evenly browned. Drain, crumble, and set aside.
• Slice potatoes in half lengthwise and scoop flesh into a large bowl; save skins. Mix in sour cream, milk, salt, pepper, 1/2 cup Cheddar cheese, and half the green onions into potato flesh. Blend with a hand mixer until creamy. Spoon potato mixture into potato skins. Top each with remaining 1/2 cup Cheddar cheese, 4 sliced green onions, and bacon.
• Bake in oven until filling is hot and cheese is melted, about 15 minutes.

MASHED POTATO LAYER BAKE

Steps:

• Heat oven to 375°F.
• Place potatoes in separate bowls. Add half each of the cream cheese spread, sour cream and pepper to potatoes in each bowl; mash until creamy.
• Stir half the Parmesan into white potatoes, then stir half the cheddar into sweet potatoes. Layer half of each the potatoes in 2-qt. casserole sprayed with cooking spray. Repeat layers.
• Bake 15 min. Top with remaining cheeses; bake 5 min. or until melted.

CREAMY LAYERED POTATO PIE

Steps:

• Preheat oven to 275 degrees.
• Butter bottom & sides of a 9" pan.
• Thinly slice potatoes in rounds using mandolin.
• One layer at a time, start layering pie working from outside ring to center, slightly overlapping potato slices.
• Season each layer with salt & pepper, chives, parmesan cheese & a sprinkling of small pieces of butter.
• Repeat layering, top layer should also have chives, salt & pepper, parmesan & butter.
• Pour cream or half & half over top of pie reaching up about 2/3 way up dish.
• Bake in oven for about 35 minutes or until bubbly & nicely browned & a knife goes through the potato layers with no resistance.

LAYERED POTATO AND APPLE BAKE

Steps:

• Preheat the oven 180 c/ 350 F.
• Brush large, shallow ovenproof dish with melted butter or oil.
• Peel the pototoes and cut into thin slices.
• Peel, core and quarter the apples, then cut the quarters into thin slices.
• Slice the onion into very fine rings.
• Arrange the sliced potatoes, apples and onion in layers in the prepared dish, finishing with a layer of potatoes.
• Sprinkle evenly with the grated Cheddar cheese.
• Pour the cream over the top covering the surface as evenly as possible.
• Sprinkle with nutmeg, and pepper to taste.
• Bake for 45 minutes, or until the top is golden brown.
• Remove the dish from the oven and allow to stand for 5 minutes before serving.

CHEESE AND POTATO LAYER BAKE

Steps:

• Cook potatoes in a pan of boiling water for 10 minutes.
• Slice potatoes into thin discs. Arrange a layer of potatoes in the base of an ovenproof dish. Layer with a little leek, garlic, cheeses, and parsley. Sprinkle salt and pepper.
• Repeat layers until all ingredients have been used, finishing with a layer of cheese.
• Mix cream and milk together, sprinkle salt and pepper, and pour over potatoes.
• Cook in preheated oven 325 degrees for 1-11/2 hours. Cheese will turn golden brown and bubbly.
• Garnish with basil leaves and any remaining parsley.

CRISPY LAYERED THYME POTATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Slice the peeled potatoes as finely as possible on a mandolin, with the fine slicing blade of a food processor, or with a very sharp knife. (The more finely you slice them, the quicker and more evenly they will cook.)
• Pat the potatoes dry with a clean tea towel and tip into a large bowl. Pour over the melted butter, sprinkle over the thyme and some salt (preferably sea salt or rock salt), and toss until each slice is coated in butter.
• In a roasting tin, measuring about 20 x 20cm, assemble the potato slices vertically, tightly packed together like a deck of cards, until the dish is full and you've used all the potatoes. Sprinkle with a little more salt and place in the oven for 45-50 mins until crisp and cooked. Use a skewer or small sharp knife to check that the potatoes are completely soft and cooked in the centre. Serve from the tin alongside the lamb.