Tag: potato

Posted on » by Michael » Theme:

JULIA CHILD’S POTATO DAUPHINOISE (POTATO BAKE)

Julia Potato

The ultimate cheesy potato bake! This is Julia Child’s Potato Dauphinoise aka Potato Gratin. Layers of sliced potato with cream and cheese, and the most subtle hint of garlic. It’s creamy inside with a golden cheesy crust. The ultimate comfort food – done right, the proper French way!

I love to make this when I’m cooking for a crowd because it reheats so incredibly well. Pop it into the microwave to get it started, then finish it off in the oven to make the top lovely and golden again.

This recipe (supposedly)takes 15 minutes to put together – and even faster if you have a slicer. It is great to make ahead then just reheat when you need it, it keeps well for around 3 days.

I know that crispy roast potatoes are more traditional to have at festive occasions. But from a practical perspective, sometimes it isn’t possible due to restricted oven space and timing (potatoes take at least 40 minutes to roast to crispy perfection!). In my case, I was making 7 dishes for a Christmas lunch at a friends’ house so I needed things that I could make ahead and reheat perfectly. I think roast potatoes are just one of those things I think should be served piping hot, straight out of the oven!

In anycase, this Potato Dauphinoise is hardly a compromise. It is crazy delicious and the best part is that it reheats perfectly. I’d dare to even say that it’s even better the next day because the flavours have had a chance to meld and the potatoes sort of suck up the cream, making it even creamier.

PREP TIME

15 mins

COOK TIME

45 mins

TOTAL TIME

1 hour

 

Of all the ways to cook potato, this is my absolute favourite. Potato + cream + cheese with a hint of garlic and thyme created by the French = pure heaven. This recipe is based on Julia Child’s recipe, the queen of French Cooking. The original recipe calls for gruyere cheese which is quite expensive here in Australia so I usually substitute with tasty or cheddar, or any other great melting cheese.

Author: Nagi

Recipe type: Potato, Baked, Savoury

Cuisine: French

Serves: 4 – 6

INGREDIENTS

  • 2 lb /1 kg starchy potatoes (Note 1)
  • ½ clove unpeeled garlic
  • 4 tablespoons butter
  • 1 teaspoon salt
  • ⅛ teaspoon pepper
  • 1½ cups grated gruyere cheese (or tasty or cheddar)
  • 1½ cups cream
  • 2 tsp thyme leaves (optional – but highly recommended)

INSTRUCTIONS

  1. Preheat oven to 350F/180C.
  2. Rub a baking dish or round skillet (square 21 x 21 cm / 8 x 8″ or round 23 cm / 9″ diameter) with the cut garlic, then smear with 1 tbsp of butter.
  3. Peel the potatoes and slice them ⅛”/3 mm thick. Or use a slicer – makes the job much faster!
  4. Spread ⅓ of the potatoes in the dish, then scatter over ⅓ of the cream, salt, pepper, cheese, thyme and butter.
  5. Repeat for the 2nd and third layer, finishing with the cheese.
  6. Cover with lid or foil, and bake for 40 to 45 minutes, then remove the foil and bake for a further 10 until the top is bubbly and golden. Rest for 10 minutes before serving.

NOTES

  1. You need to use starchy potatoes as they breakdown when cooked, becoming nice and fluffy on the inside and golden and crunchy on the top. The best to use are Russet (common in the US), Dutch creams, King Edwards or red delight. However, great all rounders like golden delight, coliban, red rascal and Sebago (popular in Australia) still works great.I use Sebago which are the brushed potatoes you can get from any supermarket in Australia (ie. the ones with dirt on them). If you are based in the US, a great all rounder to use is Russet which I understand is one of the most widely used potatoes in the US.2. To make ahead: Cover loosely with foil and let it come to room temperature. Then keep it in the fridge until required. Bring to room temperature then reheat in the oven for 20 minutes at 180C/350F. Or, to speed it up, microwave it (covered with a sheet of baking paper) for 10 minutes on high (or until heated through) and then broil/grill the top for a few minutes until golden. I sometimes scatter over a bit of fresh cheese and a drizzle of cream when I am reheating, just to freshen it up.

When I made it  I needed to continue to bake it uncovered for another 1/2 hour before it browned at all on the top.

NUTRITION INFORMATION

Serving size: 110g Calories: 167 cal Fat: 10g Saturated fat: 6.0g Unsaturated fat: 4.0gTrans fat: 0g Carbohydrates: 14.2g Sugar: 1.6g Sodium: 281mg Fiber: 2.1gProtein: 5.7g Cholesterol: 31mg

 

Posted on » by Dana & Nancy » Theme:

Picnic Potato Salad with No Mayonnaise

Picnic Potato Salad with No Mayonnaise

recipe from allrecipes.com by Maridele

Ingredients:

  • 2 pounds small new potatoes, quartered
  • 2 tablespoons balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 2 tablespoons chopped fresh basil
  • 1/2 teaspoon salt1/4 teaspoon ground black pepper
  • 1/2 cup chopped red onion
  • 3/4 cup crumbled blue cheese
  • 2 tablespoons chopped fresh chives
  • 1/2 lb. bacon, cooked until crispy, crumbled

Directions:

  1. Place potatoes into a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes; drain.
  2. Whisk vinegar, olive oil, mustard, basil, salt, and pepper together in a large bowl; add the potatoes and onion. Toss gently to coat. Let stand until cool, about 30 minutes.
  3. Fold blue cheese and chives into potato salad until blended. Sprinkle with bacon.
Posted on » by Ashley » Theme:

Perfect Potato Salad

Perfect Potato Salad
Jamie Oliver, Jamie at Home (Hyperion 2008)[from notes of the show by CLBB PamN]

small new potatoes
boiling salted water
1 lemon, zest and juice
salt and pepper
3 pinches capers, (nice-sized pinches)
extra-virgin olive oil
(use 3 times as much oil as you have lemon juice)
splash of vinegar
smoked salmon (the dry type)
horseradish, grated fresh or bottled
fresh dill
creme fraiche
or yogurt or fromage frais
½ lemon, juiced

Bring the salted water to a boil and add the potatoes. (JO puts small new potatoes in already boiling water rather than putting them in cold water and then heating the water.)

Meanwhile, make the potato dressing. In a bowl, grate in the lemon zest with a microplane and squeeze in the juice. Add salt and pepper, 3 nice pinches of brined capers, and whisk in 3 times as much oil as you have lemon juice. When the potatoes are done, drain them and add, hot, to the dressing bowl. Fold them into the dressing so they are well coated. JO tasted and added a splash of vinegar to bring up the sharpness.

On a platter, arrange the slices of smoked salmon in casual waves to cover the plate.

The potatoes will have cooled down by this point, so chop some fresh dill and toss it throughout the dressed potatoes. (If you added the dill earlier, while the potatoes are hot, it would wilt and taste cooked.) Spoon the potatoes in the center of the platter of salmon.

In a small bowl, place some creme fraiche. Squeeze in the juice of half a lemon (or so), grate in some horseradish, and add a bit of salt. Mix well (it should be fairly loose). Drop it in splodges around the platter. Drizzle a little extra-virgin olive oil over all and sprinkle on some freshly chopped dill.

Serve with bread for lunch.