Potatoes Monterey Food

CROCK POT POTATO AU GRATIN

Steps:

• Wash OR peel your potatoes. Slice to 1/8" thick, set aside. (I like to leave the peel on my potatoes)
• Generously coat slow cooker with non-stick spray.
• In a medium saucepan melt the butter over medium-low heat. Add flour and whisk to combine. Whisk in the milk, garlic powder, pepper, and a generous amount of salt. (I use at least a teaspoon.) Cook stirring frequently just until it starts to thicken. Remove from heat and stir in cheeses.
• Place 1/3 of the sliced potatoes in the bottom of the slow cooker. Sprinkle with 1/3 of the chopped onion. Pour 1/3 of the cheese sauce over the potatoes and onions. Repeat this 2 more times. Cover and cook on high for 3-4 hours or low for 4-6 hours or until potatoes are tender. Let sit 20 minutes before serving.

MONTEREY JACK-DIJON POTATOES AU GRATIN

Steps:

• Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
• Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups Monterey Jack; cook and stir 1 min. or until melted. Stir in mustard.
• Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
• Bake 25 to 30 min. or until heated through. Top with remaining cheeses; bake 5 min. or until Monterey Jack is melted.

MONTEREY CHICKEN WITH POTATOES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a 9x13 inch baking dish with aluminum foil.
• Toss potatoes with about 1 tablespoon of melted butter until coated. Arrange in a single layer in the bottom of the prepared baking dish.
• Bake for 10 minutes in the preheated oven. Remove pan from oven, and push potatoes out to the sides of the dish. Place the chicken breast halves in the dish. Stir together the remaining butter and lime juice. Brush onto chicken. Return to the oven.
• Bake for 20 minutes in the preheated oven, or until the chicken is no longer pink and the juices run clear. In a small bowl, toss together the cheese, cilantro and salsa. Sprinkle over the chicken and potatoes. Return to the oven for a few minutes, until the cheese is melted. Serve with lime wedges.

ROMANO POTATOES

Steps:

• Boil potatoes a day ahead. Cover and place in refrigerator. Cut potatoes into quarters and place in large mixing bowl.
• Place butter and garlic in saucepan and heat until butter is melted. Pour over potatoes.
• Add 3 Tablespoons romano cheese, milk, jack cheese, cheddar cheese, green onions, salt, pepper and paprika.
• Squish potato mixture through your fingers, mixing thoroughly, yet leaving large potato chunks.
• Transfer to sprayed 9x13 casserole dish.
• Sprinkle 1 Tablespoon romano cheese on top.
• Bake at 350 degrees for 35 minutes.

CREAMY SCALLOPED POTATOES WITH MONTEREY JACK AND CHIPOTLE

Steps:

• Preheat the oven to 400° and butter a shallow 9-by-13-inch baking dish. In a medium saucepan, bring the heavy cream and milk to a simmer. Whisk in the garlic, chipotles and adobo sauce and season with salt and pepper. Keep warm.
• Using a mandoline, slice the potatoes crosswise 1/8 inch thick. Arrange one-fourth of the potato slices in the prepared baking dish, overlapping them slightly. Sprinkle 1/4 cup of the cheese and 1 tablespoon of the chives over the potato slices. Repeat the layering two more times. Top with a final layer of potatoes and the remaining 1/4 cup of cheese. Pour the cream mixture over and around the potatoes.
• Bake for about 25 minutes, until the potatoes are tender and bubbling and the top is golden brown. Let stand for 15 minutes. Sprinkle with the remaining 1 tablespoon of chives and serve.
• Make Ahead The unbaked gratin can be refrigerated overnight. Return to room temperature before baking.

MONTREAL STEAK SEASONED ROASTED BABY POTATOES

Steps:

• Wash and slice baby potatoes into 1 inch thick slices.
• Put in roasting pan along with thinly sliced onion.
• Sprinkle with the Montreal Steak seasoning.
• Pour oil over top, toss to coat well.
• Bake in 400°F oven for approximately 30 minutes, turning once.
• Potatoes are done when they are golden brown, with soft centres.

POTATOES MONTEREY

Steps:

• Preheat oven to 350°F.
• Place half of potato slices in a buttered 9x13 baking pan.
• Spread salsa over potatoes, followed by cheese. Cover with remaining potatoes. Pour chicken broth over all, then dot top with small pieces of butter.
• Bake until potatoes are tender, broth has been absorbed, and top is slightly brown (about 1 1/2 hours), tipping pan and spooning liquid over potatoes every 20 minutes.