PERFECT POTATO RECIPES

CREAMY POTATO GRATIN RECIPE | JAMIE OLIVER RECIPES

Creamy potato gratin recipe | Jamie Oliver recipes image

You can never have too many spuds at Christmas! Shake things up with this indulgent gratin

Total Time 1 hours 20 minutes

Yield 8

Number Of Ingredients 13

Ingredients

1 small knob butter
200 ml semi-skimmed milk
300 ml double cream
2 bay leaves
2 cloves garlic peeled and finely sliced
sea salt
freshly ground black pepper
2.5 kg potatoes peeled and thinly sliced
1 handful fresh thyme
1 small handful Parmesan cheese freshly grated
olive oil
6 rashers higher-welfare streaky bacon chopped
1 handful vac-packed chestnuts peeled and crumbled

Steps:

1. I love roast potatoes and you’ll always find them on my Christmas table. But, if you’ve got a big crowd for Christmas then this gratin is an exciting and quite luxurious way of serving potatoes. You could either make them instead of, or as well as, your roast potatoes.
2. Preheat the oven to 200°C/400°F/gas 6. Butter the inside of an ovenproof dish, around 30cm x 30cm, and at least 6cm deep.
3. Pour the milk and cream into a wide pan with the bay leaves and garlic. Bring to the boil, then simmer gently for a minute or two. Remove from the heat and season with salt and pepper.
4. Add the potatoes and most of the thyme leaves and stir well. Spoon into the gratin dish and shake to even everything out. Sprinkle with the Parmesan then cover with an oiled piece of foil. Bake for 45 to 50 minutes.
5. Meanwhile, fry the bacon in a little olive oil until crispy and golden. Add the remaining thyme and stir in the chestnuts. When your gratin is ready, remove the foil and spoon the bacon and chestnut mixture over the top. Pop it back in the oven for another 10 minutes until gorgeous and crispy on top.

Nutrition Facts : Calories 509 calories, FatContent 26.6 g fat, SaturatedFatContent 14.9 g saturated fat, ProteinContent 11.2 g protein, CarbohydrateContent 59.7 g carbohydrate, SugarContent 4.4 g sugar, SodiumContent 0.9 g salt, FiberContent 4.5 g fibre

CREAMY POTATO GRATIN RECIPE | JAMIE OLIVER RECIPES

Creamy potato gratin recipe | Jamie Oliver recipes image

You can never have too many spuds at Christmas! Shake things up with this indulgent gratin

Total Time 1 hours 20 minutes

Yield 8

Number Of Ingredients 13

Ingredients

1 small knob butter
200 ml semi-skimmed milk
300 ml double cream
2 bay leaves
2 cloves garlic peeled and finely sliced
sea salt
freshly ground black pepper
2.5 kg potatoes peeled and thinly sliced
1 handful fresh thyme
1 small handful Parmesan cheese freshly grated
olive oil
6 rashers higher-welfare streaky bacon chopped
1 handful vac-packed chestnuts peeled and crumbled

Steps:

1. I love roast potatoes and you’ll always find them on my Christmas table. But, if you’ve got a big crowd for Christmas then this gratin is an exciting and quite luxurious way of serving potatoes. You could either make them instead of, or as well as, your roast potatoes.
2. Preheat the oven to 200°C/400°F/gas 6. Butter the inside of an ovenproof dish, around 30cm x 30cm, and at least 6cm deep.
3. Pour the milk and cream into a wide pan with the bay leaves and garlic. Bring to the boil, then simmer gently for a minute or two. Remove from the heat and season with salt and pepper.
4. Add the potatoes and most of the thyme leaves and stir well. Spoon into the gratin dish and shake to even everything out. Sprinkle with the Parmesan then cover with an oiled piece of foil. Bake for 45 to 50 minutes.
5. Meanwhile, fry the bacon in a little olive oil until crispy and golden. Add the remaining thyme and stir in the chestnuts. When your gratin is ready, remove the foil and spoon the bacon and chestnut mixture over the top. Pop it back in the oven for another 10 minutes until gorgeous and crispy on top.

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PERFECT BASIC BAKED POTATO | IDAHO POTATO COMMISSION

From idahopotato.com

1. Pre-heat oven to 450°F. Wash and dry potatoes. 2. With a fork or sharp knife, pierce each potato 2 or 3 times. 3. Rub each potato with a little oil (just enough to lightly coat) and salt generously. 4. Place on a cookie sheet or baking pan. Bake 50 to 60 minutes or until tender when pierced with a fork. 5. Wash and dry potatoes. 6. With a fork or sharp knife, pierce each potato 2 or 3 times. 7. Rub each potato with a little oil (just enough to lightly coat) and salt generously. 8. Place potatoes in a circle on a paper towel, leaving a 1-inch space between each potato. 9. Cook on HIGH for 15 to 20 minutes or until tender when pierced with a fork, turning once during cooking and removing any that are done after 15 minutes. 10. Let potatoes stand for 5 to 10 minutes before serving. 11. Heat air fryer to 400°F. 12. Wash and dry potatoes, making sure that skin is really dry. 13. With a fork or sharp knife, pierce each potato 2 or 3 times. 14. Rub each potato with a little oil (just enough to lightly coat) and salt generously. 15. Air fry for 30-40 minutes until tender when pierced with a fork or internal temperature reaches 210°. Time will depend on your appliance, the size of your potatoes and how many you are cooking at once. 16. Place 1 cup water in the bottom of an Instant pot or pressure cooker. Place a rack or steamer basket over the water (water level should be lower than the rack). 17. Wash and dry potatoes. 18. With a fork or sharp knife, pierce each potato 2 or 3 times. 19. Rub each potato with a little oil (just enough to lightly coat) and salt generously. 20. Place the potatoes in the steamer basket and set pressure cook setting to high. Pressure cook on high for 16 minutes. If your potatoes are larger than 14 ounces, pressure cook for 20 minutes. 21. Let pressure release naturally for best results. 22. Optional: To crisp the skin, place potatoes directly on the rack in a hot oven, convection oven or toaster oven for a few minutes. 23. Notes: Make sure potatoes do not touch the water or they will get mushy instead of fluffy. Do not attempt to make this without water – pressure cookers need liquid to get pressurized.

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HOW TO MAKE HOMEMADE POTATO SOUP | PERFECT POTATO SOUP ...

From foodnetwork.com
Reviews 4.6
Total Time 55 minutes

Serve in bowls garnished with the grated cheese and crisp bacon pieces. The soup can also be frozen.

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Ree Drummond's smooth potato soup recipe isn't too creamy or lumpy, and is packed with flavor. Find out how to make it here, and serve it for lunch or dinner.
From thepioneerwoman.com
Reviews 4.7
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PERFECT POTATO GNOCCHI RECIPE | TYLER FLORENCE | FOOD NETWORK

From foodnetwork.com
Reviews 4.8
Total Time 1 hours 47 minutes
Category main-dish
Cuisine italian

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From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Side Dishes
Calories 287 calories per serving

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