SUGARS IN POTATOES RECIPES

Name: Scalloped potatoes
Total time: 1 h
Yield: 8
Cuisine: https://schema.org/VegetarianDiet
Ingredients: 2 kg floury potatoes such as Maris Piper or Idaho; 30 g unsalted butter; 2 tablespoons plain flour; 500 ml semi-skimmed milk; 300 ml double cream; 75 g Cheddar cheese; 75 g Gruyère cheese

SCALLOPED POTATOES | JAMIE OLIVER RECIPES

Scalloped potatoes | Jamie Oliver recipes image

Total Time 1 hours

Yield 8

Number Of Ingredients 7

Ingredients

2 kg floury potatoes such as Maris Piper or Idaho
30 g unsalted butter
2 tablespoons plain flour
500 ml semi-skimmed milk
300 ml double cream
75 g Cheddar cheese
75 g Gruyère cheese

Steps:

1. Preheat the oven to 200°C/400°F/gas 6.
2. Peel and cut the potatoes into 3mm-thick slices, then cook in a large pan of boiling salted water until just tender. Drain well, then transfer to a large baking dish.
3. Melt the butter in a large non-stick pan on a medium heat, stir in the flour, followed slowly by the milk and cream, then simmer gently until thickened, stirring continuously.
4. Remove from the heat, grate in and stir through most of the cheese, then season to perfection with sea salt and black pepper.
5. Pour the sauce over the potatoes, grate over the remaining cheese, then bake for 45 minutes, or until golden and bubbling.

Nutrition Facts : Calories 524 calories, FatContent 31.2 g fat, SaturatedFatContent 19.2 g saturated fat, ProteinContent 13.2 g protein, CarbohydrateContent 50.8 g carbohydrate, SugarContent 5.2 g sugar, SodiumContent 0.5 g salt, FiberContent 3.4 g fibre

BOULANGERE POTATOES RECIPE | JAMIE MAGAZINE POTATO RECIPES

Boulangere potatoes recipe | Jamie magazine potato recipes image

These tasty Boulangère potatoes are an easy way to jazz up your spuds and are great with roast meats

Total Time 1 hours 20 minutes

Yield 6

Number Of Ingredients 6

Ingredients

1.5 kg Desirée potatoes
2 onions
a few sprigs of fresh sage
400 ml organic vegetable stock
50 g Parmesan cheese
1 knob of unsalted butter

Steps:

1. Preheat the oven to 180°C/350°F/gas 4.
2. Peel and thinly slice the potatoes, and peel, halve and finely slice the onions. Pick the sage leaves and finely slice most of them, leaving some whole.
3. Arrange a layer of sliced potatoes over the base of a 20cm x 30cm baking dish, followed by a layer of sliced onions, a scattering of sliced sage and a pinch of sea salt and black pepper. Keep alternating layers of potatoes and onions, lightly seasoning each layer and finishing with a layer of potatoes that slightly overlap each other.
4. Pour over the stock, season the top layer with a little salt and pepper, then scatter over the whole sage leaves and grate over the Parmesan.
5. Pop little dots of the butter all over the potatoes, then bake at the top of the oven for 1 hour, or until the top is golden and the potatoes are cooked through.

Nutrition Facts : Calories 269 calories, FatContent 6 g fat, SaturatedFatContent 3.4 g saturated fat, ProteinContent 9.6 g protein, CarbohydrateContent 47.4 g carbohydrate, SugarContent 6 g sugar, SodiumContent 0.6 g salt, FiberContent 4.6 g fibre

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SCALLOPED POTATOES - JAMIE OLIVER RECIPES

From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 524 calories per serving

1. Preheat the oven to 200°C/400°F/gas 6.
2. Peel and cut the potatoes into 3mm-thick slices, then cook in a large pan of boiling salted water until just tender. Drain well, then transfer to a large baking dish.
3. Melt the butter in a large non-stick pan on a medium heat, stir in the flour, followed slowly by the milk and cream, then simmer gently until thickened, stirring continuously.
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