QUICK RECIPES WITH POTATOES RECIPES

QUICK AU GRATIN POTATOES RECIPE | ALLRECIPES

Quick Au Gratin Potatoes Recipe | Allrecipes image

Quick and delicious cheesy potatoes with a crunchy au gratin topping.

Provided by Bob

Categories Potatoes Au Gratin

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 1 9-inch pan

Number Of Ingredients 11

Ingredients

cooking spray
¾ cup half-and-half
½ cup milk
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
3 medium potatoes, peeled and thinly sliced
½ cup shredded Cheddar cheese
¼ cup shredded Gruyere cheese
¼ cup bread crumbs, divided
¼ cup grated Parmesan cheese

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch square baking pan with cooking spray.
Combine half-and-half, milk, salt, pepper, and garlic powder in a large saucepan; bring to a boil. Add potatoes and reduce heat to medium-low. Cover and simmer until the potatoes are tender, 10 to 15 minutes. Remove from heat.
Add Cheddar cheese, Gruyere cheese, and 1/8 cup bread crumbs; stir gently until combined.
Pour potatoes into the prepared baking pan. Sprinkle with Parmesan cheese and remaining bread crumbs.
Bake in the preheated oven until the top is crunchy, about 30 minutes.

Nutrition Facts : Calories 338 calories, CarbohydrateContent 36.8 g, CholesterolContent 47.5 mg, FatContent 15.2 g, FiberContent 3.9 g, ProteinContent 14.4 g, SaturatedFatContent 9.2 g, SodiumContent 572.8 mg, SugarContent 3.4 g

BALSAMIC POTATOES | POTATO RECIPES | JAMIE OLIVER RECIPES

Balsamic potatoes | Potato recipes | Jamie Oliver recipes image

These spuds really are a phenomenon. They look dark and gnarly, and they’re beautiful yet kind of charmingly ugly at the same time. The volume of balsamic used here requires you to have faith. Trust me – incredible things will happen.

Total Time 2 hours 20 minutes

Yield 10 as a side

Number Of Ingredients 8

Ingredients

2.5 kg Maris Piper potatoes
extra virgin olive oil
4 red onions
4 cloves of garlic
200 ml cheap balsamic vinegar
50 g unsalted butter
½ a bunch of fresh thyme (15g)
35 g rocket

Steps:

1. Preheat the oven to 180°C/350°F/gas 4.
2. Peel the potatoes, cut them into even-sized chunky wedges and parboil in a large pan of boiling salted water for 10 minutes.
3. Drain in a colander, leave to steam dry completely, then divide the wedges between two large roasting trays.
4. Drizzle 2 tablespoons of oil into each tray, and season with sea salt and black pepper. Toss together and spread out into a single layer. Roast for 45 minutes, or until lightly golden, tossing gently halfway.
5. Meanwhile, peel and slice the onions and garlic. When the time’s up on the potatoes, scatter over the onions and garlic, then pour over the balsamic.
6. Roast for 50 minutes to 1 hour, using a fish slice to carefully turn the potatoes in all the sticky balsamic yumminess a few times during cooking, and adding the butter and thyme leaves to the party for the last 10 minutes. In the spirit of this bonkers but genius dish, if you’re in any doubt when you turn them that it’s doing the right thing, just be brave and add an extra drizzle of balsamic, then return to the oven until gnarly and roasted.
7. Serve on a platter sprinkled with the rocket. This is amazing served as a side dish with any roasted or grilled meat, but is also brilliant as part of a Boxing Day buffet spread with cold cuts of meat. I’ve even enjoyed it as a lovely lunch with a big old salad. Delicious.

Nutrition Facts : Calories 307 calories, FatContent 7.2 g fat, SaturatedFatContent 2.8 g saturated fat, ProteinContent 6.4 g protein, CarbohydrateContent 56.4 g carbohydrate, SugarContent 12.6 g sugar, SodiumContent 0.3 g salt, FiberContent 4.2 g fibre

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1. Preheat the oven to 180°C/350°F/gas 4.
2. The fun and unique part of this side dish is that you need to slice multiple times through the potatoes, but – importantly – without going all the way through, giving you a kind of concertina-style potato. This looks beautiful but also makes them wonderfully absorbent of flavour and amplifies their crispiness. Try to choose small potatoes, give them a wash, and if you have any larger ones, cut them in half and use the flat side as a base.
3. To make this process as simple as possible, place a potato on a board between the handles of two wooden spoons, so that when you slice down into the potato the spoons stop the blade from going all the way through.
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7. Meanwhile, tear the bread into a baking dish, add the hazelnuts and toast in the oven for 10 minutes. Remove and allow to cool, then tip into a food processor, strip in most of the remaining thyme leaves, add a pinch of sea salt and black pepper and half the cheese, and pulse into coarse crumbs.
8. When the hour is up, sprinkle the crumbs over the potatoes, then finely crumble a little bit of the remaining blue cheese on to each one.
9. Dress the rest of the thyme sprigs with a tiny bit of oil and sprinkle randomly on top. Return to the oven for a final 10 minutes, or until the cheese starts to melt, then serve.

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These spuds really are a phenomenon. They look dark and gnarly, and they’re beautiful yet kind of charmingly ugly at the same time. The volume of balsamic used here requires you to have faith. Trust me – incredible things will happen.
From jamieoliver.com
Total Time 2 hours 20 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 307 calories per serving

1. Preheat the oven to 180°C/350°F/gas 4.
2. Peel the potatoes, cut them into even-sized chunky wedges and parboil in a large pan of boiling salted water for 10 minutes.
3. Drain in a colander, leave to steam dry completely, then divide the wedges between two large roasting trays.
4. Drizzle 2 tablespoons of oil into each tray, and season with sea salt and black pepper. Toss together and spread out into a single layer. Roast for 45 minutes, or until lightly golden, tossing gently halfway.
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7. Serve on a platter sprinkled with the rocket. This is amazing served as a side dish with any roasted or grilled meat, but is also brilliant as part of a Boxing Day buffet spread with cold cuts of meat. I’ve even enjoyed it as a lovely lunch with a big old salad. Delicious.

See details

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1. Preheat the oven to 180°C/350°F/gas 4.
2. The fun and unique part of this side dish is that you need to slice multiple times through the potatoes, but – importantly – without going all the way through, giving you a kind of concertina-style potato. This looks beautiful but also makes them wonderfully absorbent of flavour and amplifies their crispiness. Try to choose small potatoes, give them a wash, and if you have any larger ones, cut them in half and use the flat side as a base.
3. To make this process as simple as possible, place a potato on a board between the handles of two wooden spoons, so that when you slice down into the potato the spoons stop the blade from going all the way through.
4. Carefully slice at just under ½cm intervals all the way along. Repeat with all the potatoes, placing them in a large roasting tray as you go.
5. Pick half the thyme leaves into a pestle and mortar and pound with the turkey dripping or oil. Spoon over the potatoes, making sure the fat gets down into the cuts you’ve made, then season with sea salt and black pepper.
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See details

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