POTATOES DAUPHINOISE

 

• 1 1/2 cups heavy cream
• 2 garlic cloves, minced
• 2 tbsp butter
• 5 russet potatoes
• 1 tsp salt
• 1/4 tsp pepper
• 2 1/2 cups gruyere cheese
• 2 tsp fresh thyme leaves
• 2 fresh rosemary sprigs

Preheat oven to 375 degrees. Warm cream and butter with garlic, herbs, salt and pepper.  Remove from heat and allow herbs to infuse. Peel potatoes and thin slice with mandolin. Layer potatoes in a deep casserole dish. Pour cream mixture over potatoes. Top with cheese. Bake for 1 - 1.5 hours until tender. 

THE BEST OVEN BAKED POTATOES

4 large Russet potatoes
1/4 cup olive oil
1 tablespoon salt

Preheat the oven to 425ºF. Wash and dry the potatoes. Pierce the potato 2-3 times with a fork. Rub oil all over the potatoes  Rub salt all over the potatoes. Choose coarse sea salt or pink Himalayan salt. Place the potatoes on a baking sheet and bake for about 45 minutes. The exact baking time will depend on how large the potatoes are. The potato should be tender inside if you poke a fork into it.

CRISPY POTATO SALAD

 CRISPY POTATO SALAD

2 pounds baby potatoes (mini yellow potatoes)

3 tablespoons olive oil, divided

½ teaspoon salt

¼ teaspoon pepper

3⁄4 cup Greek yogurt

½ cup kewpie mayonnaise (or regular mayo)

2 teaspoons Dijon mustard

½ lemon, juiced

1 garlic clove, minced

¼ cup fresh parsley, chopped

salt and pepper, to taste

1 dill pickle, finely chopped

1 shallot, finely chopped

1-2 scallions for garnish, optional

Preheat the oven to 425°F and line a baking sheet with parchment paper (you may need 2 sheets if they’re small).

Place the potatoes in a large pot of well-salted cold water. Bring to a boil over medium heat and cook for 7-8 minutes – until just fork tender. Drain and let cool slightly.  Pat the potatoes dry with a paper towel, then transfer them to the baking sheet. Gently smash each potato with the bottom of a glass.  Brush with 2 tablespoons of olive oil and season generously with salt and pepper. Roast for 45-60 minutes, flipping halfway, until until golden brown and crispy.  While the potatoes cook, whisk the remaining 1 tablespoon of olive oil with the yogurt, mayo, Dijon, lemon juice, garlic, and parsley until smooth. Stir in the chopped pickle and shallot, taste, and season with salt and pepper, as needed. Cover and refrigerate.  When the potatoes are done, remove the tray from the oven and let cool for 5 minutes. Save some crispy brown potato bits for the topping, then transfer them to a large bowl and gently toss with the herbed yogurt dressing until evenly coated. Garnish with chopped scallions and crispy potato bits. Serve warm and enjoy.

POUTINE WITH ROAST BEEF

 

1 bag of fries

1 packet poutine mix or brown gravy mix

1 beef roast

1 can French onion soup

Cheese curds, or for easier melting, shredded mozzarella cheese

Salt and pepper the roast. In an Instapot set to saute, sear the roast on all sides until brown.  Add the can of French onion soup into the pot and cook for 2-3 hours depending on the size of your roast (about 1 hour per pound).  Let it stand in Instapot for 10 minutes and then vent the pot.  Make poutine/gravy per instructions.  Cook fries in Air Fryer until crisp.  Pull apart Air fry the french fries.  Pull apart meat and remove fat trimmings.  To assemble, put desired amount of meat on plate, top with fries, then cheese, then gravy.    

LOADED TWICE BAKED POTATO CASSEROLE

 

8 medium russet potatoes scrubbed clean and dried

2 tablespoons olive oil

2 tablespoons kosher salt

4 oz cream cheese

8 oz sour cream

4 tablespoons butter

12 oz shredded cheddar cheese, divided

4 green onions thinly sliced

8 strips bacon cooked and crumbled

Salt and pepper to taste

Chives or green onions

Bacon crumbles

Preheat oven to 400ºF. Rub potatoes with olive oil and salt and place on a large baking sheet. Bake for 45 to 60 minutes or until tender when pierced with a fork, flipping halfway through. Let cool for at least 15 minutes.

Preheat oven to 350ºF. Cut potatoes in half lengthwise and roughly smash them.  Combine smashed potatoes with cream cheese, sour cream, butter and 8 ounces of shredded cheddar cheese in a large bowl. Fold in crumbled bacon and green onions. Season with salt and pepper.  Place in a baking dish and top with the remaining shredded cheese.  Bake for 25 minutes or until cheese is melted and potatoes are heated through. Serve immediately.

SLOW COOKER CHEESY SCALLOPED POTATOES

1 ½ cups heavy cream

3 cloves garlic, minced

½ teaspoon dried thyme

Pinch of nutmeg

2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices

Kosher salt and freshly ground black pepper, to taste

1 cup shredded Gruyere cheese

¼ cup freshly grated Parmesan

½ teaspoon fresh thyme leaves

In a medium saucepan, whisk together heavy cream, garlic, thyme and nutmeg over medium heat until heated through, about 1-2 minutes.  Add a layer of potatoes to a 4-quart slow cooker in an overlapping pattern; season with salt and pepper, to taste. Pour ½ cup cream mixture over potatoes; sprinkle with Gruyere. Repeat with remaining potato slices, cream mixture and Gruyere to create 2 more layers.  Cover and cook on high heat for 4-5 hours, or until potatoes are tender. Sprinkle with Parmesan. Cover and cook until melted, about 5 minutes.  Remove lid and let potatoes rest for 15 minutes, allowing the sauce to thicken as it sits.  Serve, garnished with thyme, if desired.