POTATOES GRANDMERE
Translated from French to English, it means "Grandmother's potatoes". It's a very nice potato dish that's good with just about any meat. I like to sprinkle some fresh parsley over the top just before serving; basil or oregano is also nice. Servings will vary, as the size of potatoes will differ; cooking times may vary for the same reason. Check at 45 minutes.
Provided by FLUFFSTER
Categories Potato
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Layer sliced potatoes in a 9x13-inch glass baking dish and season with salt and white pepper.
- Combine cream, mustard, garlic,** parmesan cheese and butter in a heavy saucepan and heat just to the boiling point.
- Pour over potatoes. **Add some of the reserved cheese, if using).
SALADE NIçOISE
This classic French salad, with its vibrant composition of fresh and cooked vegetables, unctuous oil-cured tuna, anchovies, and soft-boiled eggs, is filling enough to be a meal. Chef Boulud offers two options for dressing: a simple garnish of lemon and oil, or his grandmother's cherished vinaigrette recipe.
Provided by Daniel Boulud
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 29
Steps:
- Potatoes: Fill a small saucepan with water. Add potatoes, thyme sprig, bay leaf, and a pinch of salt. Bring to a boil, reduce to a simmer, and cook until tender, about 15 minutes. Haricots vert: Fill a large saucepan with water and bring to a boil. When boiling, add a big pinch of salt, followed by haricots verts. Cook until tender with a slight snap, 4-9 minutes depending on size. Eggs: Fill a small saucepan with water and bring to a boil. When boiling, use a spoon to gently ease eggs into the water. Cook exactly 7½ minutes. Meanwhile, prepare two ice baths: Fill two large bowls with water and plenty of ice.
- Scallions: Trim away the very end of the root while keeping scallion intact; remove the thick outer layer. Cut away the dark green top, leaving a 3-inch length of white and light-green scallion. Make several 1-inch vertical cuts down the top to create a scallion "brush." Repeat with all the scallions and place them in an ice bath to preserve freshness. Radishes: Slice each radish lengthwise into thin slices. Set aside.
- When beans are mostly tender with a touch of firmness, use a strainer to transfer them to an ice bath to stop the cooking. Remove eggs and place them into the same ice bath. Check potatoes for doneness by piercing one with a knife; there should be no resistance. Remove potatoes and set aside; discard thyme and bay leaf. Peel eggs, slice in half lengthwise, and set aside.
- Assembly: On a serving platter, layer the Boston lettuce, followed by the baby gem. Slice potatoes in half lengthwise and distribute evenly, followed by haricots verts, scallions, whole tomatoes, radish, large chunks of tuna, and eggs. Garnish with leaves of basil and chervil.
- Pit olives (optional): Place olives on a flat surface. Press the bottom of a small bowl on the olives to loosen their pits; remove and discard the pits. Scatter the pitted olives over the salad. Next, tuck small bunches of arugula within the lettuce. Finally, finish assembling the salad by laying about 10 anchovies evenly across the top.
- Chef Boulud offers two options for dressing the salad. Lemon & Oil Dressing: Zest lemon evenly over the salad, then sprinkle with lemon juice. Drizzle with olive oil, and finish with pepper and salt. (Note: Use salt with moderation, since the tuna and anchovies are already salted.) Grand-Mère's Vinaigrette: In a bowl, add the sliced garlic and a pinch of salt. Use a fork to mash the garlic into a coarse paste. Add mustard, vinegar, and pepper; stir to combine. Add olive oil in a slow stream, whisking constantly with the fork to emulsify. Add a teaspoon of water at a time, whisking between additions, to thin vinaigrette as desired. Place vinaigrette into a serving dish and serve alongside the salad.
GRANDMA'S CHEESY POTATOES
My grandmother makes this every year with a brisket for Christmas dinner. This is hands down my favorite potato recipe ever. I leave the skins on the potatoes, but this is optional. Garnish with chopped green onions or Italian parsley, and top with more cheese for a restaurant 'look.' I hope you enjoy this recipe as much as we do.
Provided by tiffany kramer
Categories Side Dish Potato Side Dish Recipes
Time 1h5m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a deep 9x13-inch baking dish with cooking spray.
- Place yellow and red potatoes into a large pot and cover with salted water; bring to a boil. Cook until soft, about 10 minutes. Drain.
- Combine mozzarella cheese, Cheddar cheese, sour cream, and mayonnaise in a large bowl; mix well. Slowly add potatoes and toss; use a wooden spoon or flat spatula to avoid mashing the potatoes.
- Pour potatoes into the prepared pan. Dot butter over the top and cover with foil.
- Bake in the preheated oven, 25 to 30 minutes. Remove from oven and uncover. Preheat the oven's broiler. Return to the oven and broil until top is browned, about 5 minutes.
Nutrition Facts : Calories 219.8 calories, Carbohydrate 13.8 g, Cholesterol 28.8 mg, Fat 16.3 g, Fiber 1.2 g, Protein 5.4 g, SaturatedFat 6.7 g, Sodium 176.5 mg, Sugar 0.6 g
GRAND MERE POTATOES
This recipes is a rich, wonderful accompaniment to any holiday meal, although my husband requests it often! I especially enjoy serving it with ham or pork tenderloin. A friend shared this with me a few years ago and it has become a staple in our household!
Provided by Anniepants927
Categories Potato
Time 1h55m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Layer sliced potatoes in a 9x13" glass baking dish. Season with salt and pepper.
- Combine the cream, mustard, garlic, and butter in heavy saucepan and heat just to the boiling point.
- Pour over potatoes. Cover and bake at 350 degrees for 1 hour.
- Remove cover and top with Parmesan or Romano cheese. Bake 30 minutes longer or until cheese is golden brown and potatoes are tender.
Nutrition Facts : Calories 493.7, Fat 33.9, SaturatedFat 21, Cholesterol 121.1, Sodium 212.2, Carbohydrate 40.3, Fiber 4.8, Sugar 1.9, Protein 9.3
ROASTED PARMESAN POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F.
- To a large bowl, add the melted butter, olive oil, garlic powder, onion powder, smoked paprika, salt, some black pepper and 3 tablespoons of the Parmesan, then mix together. Add the potato slices and toss to coat.
- Coat 2 large baking sheets with cooking spray. Spread the potato slices in one layer on the prepared baking sheets. Sprinkle the potatoes with the remaining 1 tablespoon Parmesan and bake until the potatoes are tender, crisp and golden, 15 to 20 minutes. Transfer them to a serving dish and sprinkle with the parsley.
GRANDPA'S PARTY POTATOES
My grandpa, who gave me this recipe, liked the way the cream cheese and onion dip created a wonderful velvety texture. I often assemble these potatoes the night before, then pop them in the oven the next day. -Mary Kay Elert, St. Paul Park, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 12-14 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Mash the potatoes with butter, milk, salt and pepper until smooth. Add cream cheese and onion dip; mix well. , Spread in a greased 2-1/2-qt. baking dish. Sprinkle with paprika. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until heated through.
Nutrition Facts : Calories 181 calories, Fat 10g fat (6g saturated fat), Cholesterol 22mg cholesterol, Sodium 316mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.
POTATOES GRANDMERE
Steps:
- Layer sliced potatoes in a 9x13" glass baking dish and season with salt and white pepper.
- Combine cream, mustard, garlic, and butter in heavy saucepan and heat just to the boiling point. Pour over potatoes.
- Cover and bake at 350 degrees for 1 hour. Remove cover and top with parmesan cheese. Bake 30 minutes longer or until cheese is golden brown and potatoes are tender. Serve immediately.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CREAMY AND CRISPY SCALLOPED POTATOES
Creamy and crispy without a ton of butter!
Provided by mkbeatles
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 1-quart casserole dish.
- Spread about 1/3 of the potatoes into the bottom of the prepared dish. Mix flour and salt together in a bowl; sprinkle about 1/3 of the mixture over the potatoes. Dot potato layer with about 1/3 of the butter. Sprinkle about 1/3 of the onion over the potatoes. Repeat layering twice more.
- Stream milk over the potato mixture in the casserole. Sprinkle paprika over everything.
- Bake in preheated oven until the top is nicely browned, about 1 hour.
Nutrition Facts : Calories 265.7 calories, Carbohydrate 44.4 g, Cholesterol 20.1 mg, Fat 7.2 g, Fiber 5.1 g, Protein 7 g, SaturatedFat 4.5 g, Sodium 176.3 mg, Sugar 5.1 g
More about "grand mere potatoes recipes"
WHAT IS POTATO GRATIN (OR AU GRATIN POTATOES)? | TASTE …
From tasteofhome.com
GRANDMA’S POTATOES - REAL HOUSEMOMS
From realhousemoms.com
BAREFOOT CONTESSA | POTATO-FENNEL GRATIN (UPDATED)
From barefootcontessa.com
GRANDMA POTATOES RECIPE - HOW TO MAKE GRANDMA POTATOES
From food52.com
Reviews 21Servings 3-4Cuisine AmericanCategory Side
EASTER RECIPES - THE SPRUCE EATS
From thespruceeats.com
GRANDMA'S CRISPY ROASTED POTATOES - BROWN EYED BAKER
From browneyedbaker.com
RECIPES FROM NEW YORK TIMES BESTSELLING AUTHOR SUSAN MALLERY
From mischiefbay.susanmallery.com
PORK CHOPS à LA GRAND-MèRE | CANADIAN LIVING
From canadianliving.com
FRENCH RECIPES THAT WOULD MAKE GRAND-MèRE PROUD
From allrecipes.com
MY GRANDMA’S 3-INGREDIENT ROASTED POTATOES RECIPE
From thekitchn.com
POTATOES GRAND MERE - IMPROMPTU FRIDAY NIGHTS
From impromptufridaynights.com
OUR 73 BEST POTATO RECIPES, JUST IN TIME FOR CARB SEASON
From bonappetit.com
EASY AND ELEGANT POTATOES GRAND MéRE | RECIPE | RECIPES, FOOD, …
From pinterest.com
You'll also love