GOURMET CHEESE POTATOES
We had this over the weekend and the hostess was kind enough to share the recipe.You can make this ahead of time and then bake when you need it. It's originally from the food section of the Houston Chronicle.
Provided by Leslie in Texas
Categories Potato
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large pan over high heat, bring the potatoes and water to a boil.
- Reduce heat to medium, cover and cook for about 20 minutes, or until potatoes are fork-tender.
- Drain and cool slightly, about 15 minutes.
- When potatoes are cool enough to handle, peel and slice into bite-sized chunks or dice.
- In a small pan, melt the butter and add the onions. Saute until onions are limp but not browned.
- In a bowl combine the cheese, sour cream, butter and onions, and salt and pepper.
- Stir well and add the potatoes.
- Pour into a lightly greased ( I use Pam) 2 quart casserole dish.
- Sprinkle with paprika and bake uncovered in a preheated 350 degree oven for 30 minutes, or until top is golden brown.
Nutrition Facts : Calories 470.7, Fat 29.3, SaturatedFat 18.1, Cholesterol 83.2, Sodium 568.9, Carbohydrate 39.6, Fiber 4.9, Sugar 3.8, Protein 14.1
POTATO CANDY
The potatoes in this recipe provide starch and don't add flavor. You won't even know there are potatoes in it. You will only taste a sweet confection. When adding the confectioners' sugar and peanut butter, be aware that the amounts are approximate. You may add more or less, depending on your tastes.
Provided by Rhonda
Categories Desserts Candy Recipes
Yield 6
Number Of Ingredients 5
Steps:
- Mix together potatoes, butter or margarine, and milk. Add enough confectioners' sugar to make a stiff dough.
- Roll out on a flat surface sprinkled with powdered sugar. Spread on a layer of peanut butter and roll up. Chill and slice.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 19.1 g, Cholesterol 5.2 mg, Fat 23.6 g, Fiber 2.6 g, Protein 10.9 g, SaturatedFat 5.7 g, Sodium 224.4 mg, Sugar 13.8 g
GOURMET POTATOES
This wonderful dish has been a family favorite since I was a child. I think I remember my mom getting the recipe out of the local newspaper back in the early 70's. It tastes like a loaded baked potato to me, only better! It is great for the holidays, especially the 'dairy' ones.
Provided by MsFunnybones
Categories < 60 Mins
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Cook potatoes in skins and cool.
- When cooled, peel and grate or shred, like hash browns.
- Preheat oven to 350. Butter sides and bottom of a large casserole dish or spray with cooking spray.
- Melt 1/2 cup butter in saucepan and add grated cheese. Remove from heat when melted and add the sour cream, chopped onion, salt and pepper. Stir completely.
- Add mixture to the grated potatoes and mix well.
- Place in buttered casserole and dot with the 3 tablespoons of butter and sprinkle with paprika.
- Bake at 350 degrees for 30-40 minutes until bubbly and golden-brown on top.
POTATOES GOURMET
This is a quick, easy and flavorful recipe for a delectable looking side dish. I use frozen grated potatoes (thawed) to save time.
Provided by Junebug
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Boil potatoes in skins and cool, peel and grate.
- Combine with 4 Tblsp butter, melted
- Stir in cheese until almost melted.
- Blend with rest of the ingredients.
- Put in a 2 quart pan sprayed with cooking oil.
- Dot the top with 2 Tblsp butter.
- Cover and bake at 300 about 25 minutes.
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CLASSIC POTATO GRATIN RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (65)Estimated Reading Time 8 minsServings 12Total Time 2 hrs
- Preheat oven to 325°. Cut 1 garlic clove in half and rub the inside of a 3-qt. shallow baking dish with cut sides. Smear butter all over inside of dish. Bring shallots, cream, salt, pepper, 1 Tbsp. thyme, and remaining 4 garlic cloves to a simmer in a small saucepan over low heat; cook until shallots and garlic are very soft, 15–20 minutes. Let cool slightly. Transfer to a blender; blend until smooth.
- Arrange potato slices in prepared dish, fanning out a handful at a time and placing in dish at an angle (this ensures every scoop will have tender potatoes from the bottom and crisp edges from the top). Shingle as you work until bottom of dish is covered. Tuck smaller slices into any gaps to fill. Pour cream mixture over potatoes and cover dish tightly with foil. Bake potatoes until tender and creamy, 60–75 minutes. Let cool.
- Place rack in highest position; heat broiler. Remove foil and top potatoes with Gruyère and Parmesan. Broil until cheese is bubbling and top of gratin is golden brown, 5–10 minutes. Serve topped with more thyme leaves.
- Do Ahead: Gratin can be baked 1 day ahead. Cover and chill. Bring to room temperature before broiling.
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