Chaletpotatoes Recipes

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish with unsalted butter.
• Peel the potatoes and cut them into 1/8-inch-thick slices using a mandoline or sharp knife.
• Add the sliced potatoes, heavy cream, whole milk, 2 tablespoons butter, garlic, thyme, 1 1/2 teaspoons salt, 1/2 teaspoon pepper and the nutmeg to a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the potatoes are tender and almost cooked through but still hold their shape, about 5 minutes. (They should not be soft and falling apart.) Remove the saucepan from the heat.
• Add the Gruyere and Parmesan, stirring gently to combine. Pour the potato mixture into the prepared baking dish. Bake until the top is light golden brown and the potatoes are cooked through and tender, about 45 minutes. Let rest for 10 minutes before serving.

Steps:

• In a small sauce pan, melt butter and blend in flour.
• Let sit for a minute.
• Add all of cold milk, stirring with a whisk.
• Season with salt and cayenne.
• Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
• Reduce heat and stir in cheese.
• Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
• Pour half of cheese sauce over potatoes.
• Repeat with second layer of potatoes and cheese sauce.
• Sprinkle the remaining cheese on top.
• Top with some paprika for color.
• Bake uncovered for about 1 hour at 350°F.

Steps:

• Preheat oven to 325 degrees with a rack set in the lower third of oven. Combine sliced potatoes and milk in a large saucepan over high heat. Bring to a boil, and immediately reduce heat to low; cover and simmer until potatoes are just tender, about 3 minutes.
• Place a colander over a large bowl and drain potatoes, reserving milk. You should have 2 cups of thick, starchy milk. If potatoes have absorbed more than 1 cup of milk, add enough milk to bring the reserved milk volume to 2 cups.
• Rub a 3 1/2-quart oval baking dish with garlic and butter. Arrange sliced potatoes in the baking dish; season with salt and pepper. Dot with remaining butter and pour over reserved cooking milk and cream. Sprinkle cheese over top.
• Transfer baking dish to oven and bake until cheese becomes deep golden brown and milk has reduced and thickened, 80 to 90 minutes. Remove from oven and serve immediately.

Steps:

• Boil potatoes.
• Peel and grate potatoes.
• Preheat oven to 350 degrees.
• Grease a 9x13 inch pan.
• Layer ingredients in this order.
• 1/2 of grated potates.
• 1 cup sour cream.
• 1 cup cheddar cheese.
• 1/4 teaspoon salt.
• 1/4 teaspoon pepper.
• Repeat layers once more.
• Drizzle 1/4 cup margarine over top.
• Bake at 350 degrees for 45 minute.
• or until hot.

Steps:

• Parboil the potatoes.
• Put the potatoes into a casserole dish.
• mix the gream, garlic and nutmeg.
• pour the cream mixture onto the potatoes.
• Place the grated cheese on top.
• Cook in a preheated medium oven 45-50 minutes.
• Serve.

Steps:

• Heat the butter in a large skillet over medium heat. When the butter has melted, add the potatoes, onion and garlic. Stir and cook until the potatoes and onions begin to soften, 6 to 7 minutes. Season with a good pinch of salt and pepper. Add the cream, then bring to a low simmer and cover. Cook until the potatoes are cooked through, another 6 to 8 minutes.
• Meanwhile, set the oven to broil and move the rack to the center.
• Remove the lid from the skillet and sprinkle the ham over the top followed by the cheese. Place the skillet under the broiler and watch until the cheese is melted and brown, about 5 minutes.
• Garnish with the sour cream and green onions.

Steps:

• Combine mayo, parmesan, onion and worcestershire,pinch salt & pepper.
• Mix well.
• Slice bread 1/2 inch thick.
• Spread with the topping.
• Bake 475 degrees until lightly brown (10-15 mins).
• DO NOT BURN.

Steps:

• 1) In stock pot, bring water to boil and then preheat the over to 375 degrees F.
• 2) Slice potatoes 1/4" thick; I prefer them with the skins on. (Can be completed ahead of time).
• 3) Shred all your cheeses and combine, mixing well. Set aside about 1/3 of a cup for topping. (This can be done earlier in the day.).
• 4) Parboil sliced potatoes for 1-2 minutes. They should just be slightly tender. Remove and drain on towel Let them completely dry. (This can be done ahead of time.).
• 5) In small saucepan, combine flour and butter over low heat and make a roux. Then add cream and continue heating on low heat, stirring gently.
• 6) Once the cream is warm, but not boiling, add the cheese in small quantities until all the cheese is melted and incorporated. Add salt, pepper, and paprika. Continue heating until the sauce thickens.
• 6) In a greased 9x9 glass roasting dish, layer potatoes in the bottom, about two layers tall. Pour part of the cheese mixture over this layer. Repeat until all the sauce and potatoes are used.
• 7) Top the potatoes with the 1/3c. of cheese mixture.
• 8) Bake, uncovered, for 45 minutes. If the top isn't thoroughly browned after the 45 minutes, increase the temperature to 450 degrees F. and bake until golden brown OR place under the broiler. If you broil them, watch them closely so they don't burn!
• 9) Let them cool before serving.
• Just one note, cheddar cheese is fairly high in oil, so after cooking you can remove some of the excess released from the cooking process fat with a spoon.

Steps:

• Heat the oven to 180C/160C fan/gas 4 and butter a deep 20 x 30cm baking dish. Melt the butter in a pan over a medium heat and cook the onion and garlic with a pinch of salt for 8-10 mins until the onion has softened slightly. Tip in the flour, stir well, then cook for a few minutes more. Mix the milk and stock together, then gradually pour this in, whisking well between additions until everything is incorporated and you have a smooth sauce. Simmer for a few minutes, then season well.
• Lay half the sliced potatoes in a single layer in the buttered dish, slightly overlapping them if needed. Pour over half the sauce, then scatter over half the parmesan. Arrange the remaining potatoes on top, then pour over the remaining sauce and scatter with the remaining parmesan. Cover with foil and bake for 1 hr, then remove the foil and bake for another 30 mins until golden on top.

Steps:

• Place the potatoes into a large pot and cover with salted water; bring to a boil. Cook the potatoes at a boil for 10 minutes; drain. Set potatoes aside to cool.
• Once potatoes are cool enough to handle, slide the skin from the potatoes and discard; refrigerate peeled potatoes until completely cold, about 1 hour.
• Preheat an oven to 350 degrees F (175 degrees C).
• Grease a 9x13-inch baking dish with 1 tablespoon butter.
• Grate 2 of the potatoes into the bottom of the prepared baking dish. Sprinkle about 1/4 of the minced onion over the layer of potato; season with salt and black pepper. Repeat layering until all ingredients are used and dish is full.
• Drizzle melted butter, whipping cream, and half and half over the potato mixture; season with paprika.
• Bake in the preheated oven until the top is bubbling, about 30 minutes.
• Garnish with chopped fresh parsley to serve.

Steps:

• Place Hatch chiles directly on the grates of a gas stove over medium heat. Cook, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and slice chiles.
• Slice potato using a mandoline.
• Heat oil in a large skillet over medium-high heat until shimmering. Add potato slices and fry undisturbed until starting to brown and soften, 8 to 12 minutes. Add onion slices and chiles. Season with seasoned salt and black pepper. Stir to combine. Cook until onions are translucent and potatoes are fully softened and browned on the second side, 5 to 8 minutes.