Thursday, 05 January 2012 16:08
Potatoes
Ingredients
3 tablespoons unsalted butter
2 onions, chopped fine
1/4 cup all purpose flour
1 1/2 cups chicken broth
1 cup half and half
1 3/4 teaspoons salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
2 cups sharp cheddar cheese, shredded
8 cups frozen shredded hashbrown potatoes (I used a 30 ounce bag.)
1/2 cup sour cream
4 cups sour cream and onion potato chips, crushed (Recommended brand: Lays. I used a 10 ounce bag.)
Instructions
1. Adjust oven rack to middle position and heat oven to 350*F. Melt butter in Dutch oven over medium-high heat. Cook onion until softened, about 5 minutes. Add flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in broth, half and half, salt, thyme, and pepper and bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, 3 to 5 minutes. Off heat whisk in cheddar until smooth.
2. Stir potatoes into sauce, cover, and cook, stirring occasionally, over low heat until thawed, about 10 minutes. Off heat, stir in sour cream until combined.
3. Top potato mixture with potato chips. Bake until golden brown, 45 to 50 minutes. Let cool 10 minutes before serving.
Comments
This recipe is from the 2011 Cook's Country Annual. It was tasty, but I’m not entirely sure how I feel about it. Perhaps there were too many chips on top and that made it a bit too greasy? I don’t know. The recipe has potential and I think it is superior to the standard Funeral Potatoes due to the lack of cream of mushroom soup. Maybe that’s something that was missing, though? Mushrooms?
This recipe needs a bit more thought, but I think I can tweak it into perfection if I remember to revisit it.
Shown here with Grilled Steakhouse Burgers.
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Tuesday, 22 November 2011 16:24
Potatoes
Ingredients
5 1/4 ounces cream of mushroom soup (I prefer Healthy Request)
1/2 cup milk
2 tablespoons ranch dressing
1 tablespoon dried chives
1 teaspoon freshly ground black pepper
1 teaspoon dried parsley
32 ounces frozen tater tots, thawed
1/2 cup cheddar cheese or Mexican cheese blend, shredded
1/2 cup French’s fried onions
Instructions
1. Heat oven to 350*F.
2. In large bowl, mix soup, milk, ranch dressing, chives, pepper, and parsley. Toss tater tots in mixture then pour into 12 by 9-inch baking dish.
3. Sprinkle tater tot mixture with cheese and fried onions. Bake 40 minutes or until cheese is melted and tater tots are crispy.
Comments
This recipe is from The Village Cook. I’ve made it twice now. The recipe didn’t have a dish size, so I made it in a 9x12 the first time. The second time I doubled the recipe and made it in a 9x12 as well. Art wasn’t around for both experiments, but Lance and I both preferred the single recipe in a 9x12. We felt that when it was doubled, it was too deep and we missed out and all of the crispy edges and top. So the verdict is to make this in a 9x12 as my recipe states. If you want to double it, use two 9x12s!
We all thought this was super tasty, but tater tots are amazing so that’s no surprise. I’ll look forward to making this again in the future.
Shown here with the best Meatloaf ever.
Wednesday, 02 November 2011 19:43
Potatoes
Ingredients
4 cups shredded hash brown potatoes, thawed if frozen
1/2 cup onion, finely chopped
8 ounces bacon, cut into pieces and cooked until crisp
1 cup cheddar cheese, shredded
1 can (12 ounces) evaporated milk
1 egg, beaten
1 1/2 teaspoons seasoned salt (I used Montreal Steak Seasoning.)
Instructions
1. Heat oven to 350*F. Spray 8x8-inch baking dish with cooking spray.
2. Layer 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in dish then repeat layers. Combine evaporated milk, egg, and seasoned salt in small bowl then pour evenly over potato mixture.
3. Cover and bake 55 to 60 minutes. Uncover and bake for an additional 5 minutes. Let stand 10 to 15 minutes before serving.
Comments
This recipe is from Very Best Baking and was, well, disappointing. It was wet and a bit flavorless despite the good ingredients. I think I might have preferred this if it had been made in a 9x12 instead since it might have had the chance to get a bit crispier that way. I tried to heat up leftovers in a skillet too in order to get things crispy, but I was still displeased. I think I’ll stick to Funeral Potatoes in the future.
Shown here with scrambled eggs.
Thursday, 27 October 2011 19:11
Potatoes
Ingredients
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons dried parsley
1/2 teaspoon cayenne
1/2 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
2 1/2 pounds potatoes, scrubbed and cut into wedges
Instructions
1. Heat oven to 450*F.
2. Mix oil and all spices on rimmed baking sheet. Toss potatoes in mixture, using your hands to coat potatoes in olive oil mixture.
3. Bake 20 minutes, remove from oven, and flip for even browning. Return to oven and cook another 10 to 20 minutes, or until potatoes are tender inside and crisp on the outside.
Comments
This recipe is from Texanerin Baking. Art really loves roasted potatoes and he declared these to be some of the best he’d ever eaten. Win! They were a bit spicy and I might decrease the paprika in the future, but this was definitely a successful roasted potato recipe. Yum.
Shown here with Bacon Burgers with Bacon Onion Balsamic Jam and Cheater Mustard Greens.
Ingredients
1 1/2 pound potatoes, peeled (Mine were large, so I cut them in half)
1 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
Broth, vegetable, chicken or beef
4 tablespoons butter, sliced into thin pats
Instructions
1. Heat oven or grill to 350*F.
2. Place potatoes in oven safe dish such as 9 by 12-inch glass baking dish. Sprinkle potatoes with garlic powder, salt and pepper. Pour enough broth into dish to reach halfway up potatoes. Place small pat of butter on top of each potato.
3. Place dish in oven or grill and cook 30 to 60 minutes, depending on size of potatoes, until tender on top and crisp on bottom.
Comments
This recipe is from Kayotic Kitchen. I love that she’s got a Big Green Egg like I do since it means her grill recipes are really easy for me to translate to my own grill. This potatoes would be really easy to make in the oven instead of the grill, but the grill does add a nice smoky flavor to the potatoes that you’d miss in the oven.
These were tasty, fairly easy, and nice and crispy on the bottom. At least they were crispy until I topped them with Carbonnade! I used beef broth since I already had some open due to the Carbonnade and that seemed to work very well.
Shown here with Carbonnade.
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