Alvins Potatoes Recipes

Steps:

• Preheat oven to 350°F (180°C).
• In a small pot, melt the butter and fry the garlic until it's just starting to brown. Add the flour, salt and pepper. whisk until there are no lumps.
• Slowly drizzle in the milk while constantly whisking to make sure the mixture is smooth.
• Bring to a boil, then remove from heat.
• Slice the potatoes into about ⅛-inch (3 mm) thick slices, then fan them out in a small baking dish.
• Pour the sauce on top of the potatoes, then sprinkle with parmesan.
• Bake for about 1 hour, until the top is bubbly and golden brown.
• Sprinkle chopped parsley on top, then serve.
• Enjoy!

Steps:

• Using a mandolin, slice the red potatoes to about 3 millimeter-thick slices.
• Slice the gold potatoes to about 5-6 millimeters thick.
• In a large bowl, combine the red potatoes with the salt, pepper, and heavy cream, and stir until evenly coated.
• Preheat oven to 350°F (180°C).
• Butter an oven-safe, 8 or 9-inch (20 or 23-cm), stainless steel mixing bowl.
• Starting from the center, lay the red potatoes in an overlapping, circular fashion, making sure they make good contact and are sticking to the bowl. Repeat the circular pattern up until roughly ½-inch (1-cm) from the top of the bowl.
• Place the sliced gold potatoes into the cream, stirring until fully coated with cream.
• Shake off the excess cream, then layer the potato slices at the bottom of the bowl, building in a similar circular fashion.
• After 2-3 rotations, place down 2 slices of cheddar. To fill the gaps, you might need to cut 2 more slices into halves and use those strips near the edges.
• Layer another 2 rotations of gold potatoes.
• Place the strips of bacon in a single layer across the potatoes.
• Layer another 2 rotations of gold potatoes.
• Sprinkle the chives in an even layer across the potatoes.
• Layer another 2 rotations of gold potatoes.
• Fan out the rest of the cheddar slices in a circular pattern on top of the potatoes.
• Layer another 2 rotations of gold potatoes.
• Place the circle of puff pastry on top, pressing it lightly into the potatoes.
• Bake, uncovered, for 1 hour and 30 minutes. If the pastry or the edges of potatoes near the top are starting to get too dark, cover the dish with foil and continue baking.
• Cool until the bottom of the dish is no longer warm.
• While the potatoes bake, prepare the garlic cream sauce by transferring the cream from the soaked potatoes into a medium saucepan or pot.
• Add the onion powder, garlic powder, and Parmesan, stirring while bringing to a boil. Set aside and reheat when serving.
• Preheat oven to 400°F (200°C).
• Run a knife along the sides of the bowl to make sure the potatoes are release, then invert it onto a baking tray.
• Bake for another 10 minutes or so, until the slices start to turn golden brown and slightly crispy.
• Transfer the dome to a cutting board, then slice into wedges.
• Serve with the cream sauce, a sprinkle of chives.
• Enjoy!

Steps:

• Preheat oven to 500°F (260°C).
• Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined.
• Rub the herb butter all over the rib roast, then place on a roasting tray with a rack.
• Bake for 5 minutes per pound (10 minutes per kilo) of meat, so a 5-pound (2.2 kg) roast would bake for 25 minutes.
• Turn off the heat and let the rib roast sit in the oven for 2 hours, making sure you do not open the oven door or else the residual heat will escape.
• Once the 2 hours are up, remove the roast from the pan and pour the pan drippings into a saucepan over medium heat.
• Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil.
• Remove from heat and strain the sauce into a gravy dish.
• Carve the prime rib into ¾-inch (20 mm) slices.
• Serve with the mashed potatoes, green beans, and sauce!
• Enjoy!