Warm Potatoes With Cheese Sauce Food

ROASTED POTATOES WITH WARM BLUE CHEESE SAUCE

Steps:

• For the potatoes: Preheat the oven to 425 degrees F.
• In a large bowl, toss the potatoes with the olive oil, rosemary, lemon zest and juice and some salt and pepper. Transfer to a baking sheet and roast until tender, about 35 minutes.
• For the blue cheese sauce: While the potatoes are cooking, melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, whisking constantly, until the flour begins to toast, about 3 minutes. Add the rosemary and nutmeg and cook, whisking, for 15 seconds more. Add the milk, bring to a simmer, reduce the heat to low and cook, stirring occasionally, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese and 2 tablespoons of the chives.
• Transfer the potatoes to a large bowl. Top with the cheese sauce and garnish with the minced Fresno, torn parsley and remaining chives.

BABY NEW POTATOES WITH CREAMY PARMESAN SAUCE

Steps:

• Cover potatoes with water, bring to a boil, lower heat, cover and simmer until tender, about 8 minutes.
• Drain and cover to keep warm.
• In saucepan over medium high heat, melt butter, whisk in flour, then milk, stirring constantly until thick.
• Season sauce with salt, black pepper and nutmeg.
• Stir in cheese.
• Pour sauce over potatoes and stir to coat.

CHEF'S CHEESE SAUCE FOR BAKED POTATOES

Steps:

• Scrub potatoes with vegetable brush; dry well.
• For crunchy skins, sprinkle each potato with 1 tablespoon garlic flavored olive oil (or substitute plain olive oil), rubbing oil all over potato.
• Sprinkle with coarse salt and coarsely ground black pepper.
• Pierce potato several times with tip of sharp knife in order to allow steam to escape.
• Do NOT wrap in foil.
• For soft potato skins, DO wrap in foil.
• Bake at 400°F for about one hour or until done.
• When potatoes are done, roll gently under hand to make mealy inside.
• Immediately cut crosswise in top of each potato, pushing up on ends to fluff up.
• Top each with some of the sauce.

WARM POTATOES WITH CHEESE SAUCE

Steps:

• In bowl, combine lemon juice, cayenne pepper and salt and pepper to taste. Add the onion separated into rings; set aside at room temperature.
• Boil the potatoes until tender, about 25 minutes, drain, peel and keep warm.
• In a blender or food processor combine cheese, chile, turmeric and cream, and process until smooth.
• Heat the oil in a heavy nonstick skillet; add the cheese mixture, and cook over low heat, stirring constantly, until the the sauce is smooth, about 10 minutes.
• Spread lettuce leaves on a platter. Slice the potatoes 1/2 inch thick and arrange on the lettuce. Season them lightly with salt and pepper, then pour the sauce over them. Arrange the eggs, olives and slices of corn around the potatoes. Drain the onion rings, and spread them on top.

POTATOES WITH HOT SAUCE

Steps:

• Potatoes:.
• In a covered saucepan, cook the potatoes in a small amount of boiling salted water for 20 to 25 minutes or until tender. Transfer to a serving bowl; keep warm.
• Meanwhile, separate the egg yolk from the white. Chop the yolk and white separately. Set both aside.
• Sauce:.
• In a saucepan, cook the onion and chili pepper in hot oil till tender but not brown.
• Stir in the flour and salt. Cook and stir for 1 minute.
• Add the evaporated milk all at once; cook and stir till thickened and bubbly. Cook and stir 1 minute more.
• Add egg yolk, cheese, and lemon juice, stirring till the cheese is melted. Pour hot sauce over the potatoes.
• Garnish with hard-cooked egg white, peanuts, and olives, if desired.

ROASTED POTATOES WITH GORGONZOLA CHEESE SAUCE

Steps:

• Boil the potatoes whole until they are just tender. (Let them cool).
• Bring the heavy cream to a boil in medium saucepan. Continue to boil over medium heat, (somewhat rapid boil), for a full 45 minutes. It should thicken nicely. Make sure you stir and watch that is does not overboil or you'll have a mess.
• Remove from heat and add the cheeses, pepper and parsley. Whisk together and keep warm on low.
• Preheat oven to 425°F.
• Cut potatoes into nice size wedges.
• Put potatoes into a large bowl and add all the other ingredients.
• Toss lightly to coat evenly with the oil mixture.
• Place potatoes on cookie sheets evenly in single layer and bake until golden and crisp about 15 minutes. (Potatoes may be a little dry but that's not a problem as the sauce makes them perfect).
• Place crisp potatoes in a serving dish and pour Gorgonzola cheese sauce on top of all and serve.

5-MINUTE CHEESE POTATOES

Steps:

• Heat oven to 400 degrees; grease a 1 1/2 quart shallow casserole.
• Stir cheese sauce, nutmeg and cayenne until blended.
• Reserve 1 T of scallions for garnish.
• Stir remaining scallions and the potatoes into cheese sauce until well mixed.
• Spoon into casserole, sprinkle with cheese and cover with nonstick foil.
• Bake 30 minutes, removing foil after 15 minutes, or until potatoes are tender, mixture is bubbly and top is slightly browned.
• Sprinkle with reserved scallions and let rest 10 minutes before serving.