WILL POTATOES KEEP LONGER IN THE FRIDGE RECIPES

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POTATOES DAUPHINOISE RECIPE - FOOD.COM - RECIPES, FOOD ...



Potatoes Dauphinoise Recipe - Food.com - Recipes, Food ... image

This is my favourite potato recipe of all time. It makes the perfect accompaniment to a roast or any other meat dish. Traditional recipes for this take 1 1/2 - 2 hours to cook, so I start mine off in the microwave. Some recipes are very rich, calling for all cream plus butter and cheese on the top. I've found this version - even when made with low fat ingredients - tastes wonderfully creamy but not too rich with no compromise on flavour. One of the best things about Potatoes Dauphinoise is that if there's any left over it keeps well in the fridge for several days and it reheats beautifully in the microwave (unlike roast potatoes which can taste a bit floury when reheated). I've also frozen it, defrosted it in the fridge during the day, then reheated it in the oven for dinner. Try it - I know you'll love it!

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 6-8 serving(s)

Number Of Ingredients 9

4 medium potatoes
1 tablespoon butter or 1 tablespoon margarine
2 -3 cloves garlic, crushed and chopped finely
salt
fresh ground black pepper
grated nutmeg
1 cup cream (low fat is fine)
1 cup milk (no fat or low fat is fine)
1 cup grated tasty cheese (low fat is fine)

Steps:

  • Variation: This recipe also works well with orange sweet potato (kumera).
  • If using sweet potato, try substituting the nutmeg with a generous sprinkling of caraway seeds over each layer.
  • Yum!
  • Grease a 6 cup capacity ovenproof dish generously with the butter or margarine then smear the garlic around the bottom and sides of the dish.
  • (I use a round glass pyrex dish.) Peel potatoes and slice thinly into rounds.
  • (I use the slicing blade of my food processor).
  • Line the bottom of the dish with a single layer of overlapping potato slices.
  • Sprinkle generously with salt, pepper and nutmeg.
  • Repeat this layering and sprinkling process until you have used all of the potato slices.
  • In a large jug, combine cream and milk and stir well.
  • Pour this mixture over the potato slices, gently easing the potato away from the sides of the dish to allow the liquid to penetrate evenly.
  • Place the dish onto a microwave safe plate and cook, uncovered, in a microwave on MEDIUM HIGH for 15- 20 minutes.
  • Check occasionally.
  • If the liquid in the potatoes boils over, simply pour it from the plate back into the dish and continue cooking.
  • Microwave just until you can push the blade of a sharp knife through the potato layers without feeling any crunchy resistance.
  • Having reached this stage you can go on to cook the dish in the oven or cover with plastic wrap and keep in the refrigerator for several hours or more before cooking.
  • Pre-set your oven to 180°C (350°F).
  • Sprinkle the top of the potatoes with the grated cheese and place the dish on an upper shelf in the oven for 20 minutes or until the top turns golden brown.
  • (This may take slightly longer if taking the dish straight from the refrigerator.) To serve, cut into wedges and remove each wedge carefully with a spatula.

Nutrition Facts : Calories 358.8, FatContent 23.1, SaturatedFatContent 14.5, CholesterolContent 78.1, SodiumContent 195.7, CarbohydrateContent 28.5, FiberContent 3.1, SugarContent 1.3, ProteinContent 10.6

POTATOES DAUPHINOISE RECIPE - FOOD.COM - RECIPES, FOOD ...



Potatoes Dauphinoise Recipe - Food.com - Recipes, Food ... image

This is my favourite potato recipe of all time. It makes the perfect accompaniment to a roast or any other meat dish. Traditional recipes for this take 1 1/2 - 2 hours to cook, so I start mine off in the microwave. Some recipes are very rich, calling for all cream plus butter and cheese on the top. I've found this version - even when made with low fat ingredients - tastes wonderfully creamy but not too rich with no compromise on flavour. One of the best things about Potatoes Dauphinoise is that if there's any left over it keeps well in the fridge for several days and it reheats beautifully in the microwave (unlike roast potatoes which can taste a bit floury when reheated). I've also frozen it, defrosted it in the fridge during the day, then reheated it in the oven for dinner. Try it - I know you'll love it!

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 6-8 serving(s)

Number Of Ingredients 9

4 medium potatoes
1 tablespoon butter or 1 tablespoon margarine
2 -3 cloves garlic, crushed and chopped finely
salt
fresh ground black pepper
grated nutmeg
1 cup cream (low fat is fine)
1 cup milk (no fat or low fat is fine)
1 cup grated tasty cheese (low fat is fine)

Steps:

  • Variation: This recipe also works well with orange sweet potato (kumera).
  • If using sweet potato, try substituting the nutmeg with a generous sprinkling of caraway seeds over each layer.
  • Yum!
  • Grease a 6 cup capacity ovenproof dish generously with the butter or margarine then smear the garlic around the bottom and sides of the dish.
  • (I use a round glass pyrex dish.) Peel potatoes and slice thinly into rounds.
  • (I use the slicing blade of my food processor).
  • Line the bottom of the dish with a single layer of overlapping potato slices.
  • Sprinkle generously with salt, pepper and nutmeg.
  • Repeat this layering and sprinkling process until you have used all of the potato slices.
  • In a large jug, combine cream and milk and stir well.
  • Pour this mixture over the potato slices, gently easing the potato away from the sides of the dish to allow the liquid to penetrate evenly.
  • Place the dish onto a microwave safe plate and cook, uncovered, in a microwave on MEDIUM HIGH for 15- 20 minutes.
  • Check occasionally.
  • If the liquid in the potatoes boils over, simply pour it from the plate back into the dish and continue cooking.
  • Microwave just until you can push the blade of a sharp knife through the potato layers without feeling any crunchy resistance.
  • Having reached this stage you can go on to cook the dish in the oven or cover with plastic wrap and keep in the refrigerator for several hours or more before cooking.
  • Pre-set your oven to 180°C (350°F).
  • Sprinkle the top of the potatoes with the grated cheese and place the dish on an upper shelf in the oven for 20 minutes or until the top turns golden brown.
  • (This may take slightly longer if taking the dish straight from the refrigerator.) To serve, cut into wedges and remove each wedge carefully with a spatula.

Nutrition Facts : Calories 358.8, FatContent 23.1, SaturatedFatContent 14.5, CholesterolContent 78.1, SodiumContent 195.7, CarbohydrateContent 28.5, FiberContent 3.1, SugarContent 1.3, ProteinContent 10.6

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May 18, 2020 · In general, loose lettuce leaves should be used within seven to 10 days. You probably won't have much luck storing them longer than that. Heads of lettuce have a longer fridge life. Expect them to last one to three weeks, depending on the variety. Tight heads, such as iceberg lettuce, keep …
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From allrecipes.com
See details


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From favfamilyrecipes.com
See details


HOW TO KEEP YOUR PRODUCE FRESH FOR WEEKS | WIRECUTTER
Jun 30, 2020 · Keep separate from potatoes and sweet potatoes. Common onions and garlic, members of the allium family, are easy to keep fresh if you keep them away from moisture, which …
From nytimes.com
See details


ULTIMATE TWICE BAKED POTATOES RECIPE | ALLRECIPES
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, …
From allrecipes.com
See details


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From thespruceeats.com
See details


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From wikihow.com
See details


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