larry_stewart
Master Chef
At 18 Minutes is Jacques making the Pommes Souffles
Potatoes, amazing yummies
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Edited to add: I see that Larry got this video posted before I did.
I found the video of Jacques and Julia cooking potatoes, many different ways. The pommes soufflés are the last item in this video:
I found the video of Jacques and Julia cooking potatoes, many different ways. The pommes soufflés are the last item in this video:
Darn! You beat me to it.
jennyema
Chef Extraordinaire
We have literally 5/million potatoes in our garden this years thanks to the rain. So all we eat are potatoes. Luckily it’s my favorite food.
so I’ve probably made them a zillion ways.
try salt potatoes
so I’ve probably made them a zillion ways.
try salt potatoes
Aunt Bea
Master Chef
The funeral sandwiches I’m familiar with are a sort of ham and cheese baked slider and indeed, there is nothing mournful about them anytime!I love this thread! @Aunt Bea , My grandmother had a recipe called Funeral Sandwiches. A note on them said, "Nothing mournful about them."
Aunt Bea
Master Chef
Pesto was being discussed in another thread and it made me think of the small creamer potatoes tossed with pesto.
There are many recipes hot and cold roasted or boiled.
There are many recipes hot and cold roasted or boiled.
larry_stewart
Master Chef
This comes at a perfect time. I got tons of potatoes and left over pesto I used for something else last week. Now I know what one of my side dishes will be this week.
GotGarlic
Chef Extraordinaire
I've probably told this story before, but DH was an exchange student in Finland the summer after his junior year of high school. The mother of the family served potatoes with every meal every day, breakfast, lunch and dinner, hashed, mashed, bashed and gashed, he said After a couple of weeks, he tired of them and asked if she could make a pizza for dinner and she said sure. At first, he thought the thinly sliced browned things on it were pepperoni, but guess what? That's right! They were potatoes! 
Try that, Larry and jennyema!
After a couple of weeks, he tired of them and asked if she could make a pizza for dinner and she said sure. At first, he thought the thinly sliced browned things on it were pepperoni, but guess what? That's right! They were potatoes! Try that, Larry and jennyema!
larry_stewart
Master Chef
Well, its gotta be better than pineapple on pizzaI've probably told this story before, but DH was an exchange student in Finland the summer after his junior year of high school. The mother of the family served potatoes with every meal every day, breakfast, lunch and dinner, hashed, mashed, bashed and gashed, he said
Try that, Larry and jennyema!
Now, if it were a white pizza ( Ricotta and Mozzarella ) and then potatoes on top sprinkled with some cheddar, I can definitely see that.
Rascal
Head Chef
Birthday meal requests nearly always has potato dauphinoise.
I buy potatoes straight from the farm gate. 5kg or 10kg bags.
Agria brand great spud. Also roasting as well.
I peel about 2kgs and thinly slice and drain and wash in fresh water.
I take a bowl and put 300mls full cream.
Big hand full grated cheddar cheese.
2 teaspoons crushed garlic.
Generous ground pepper.
Mix.
Take dish and rub butter over base and up walls. Line potatoes sprinkle with liquid continue layering until all gone.
Bake 170 for 2 hrs.
It might seem drawn out but I've done this a lot. Last time from start to going in the oven 30 mins.
If you want to impress. This is the dish.
Russ
I buy potatoes straight from the farm gate. 5kg or 10kg bags.
Agria brand great spud. Also roasting as well.
I peel about 2kgs and thinly slice and drain and wash in fresh water.
I take a bowl and put 300mls full cream.
Big hand full grated cheddar cheese.
2 teaspoons crushed garlic.
Generous ground pepper.
Mix.
Take dish and rub butter over base and up walls. Line potatoes sprinkle with liquid continue layering until all gone.
Bake 170 for 2 hrs.
It might seem drawn out but I've done this a lot. Last time from start to going in the oven 30 mins.
If you want to impress. This is the dish.
Russ
larry_stewart
Master Chef
Here's another take on Potato Dauphinoise that I made tonight.
Made in muffin tins.
I had to veganize it, but here is. the original recipe link
www.recipetineats.com
For anyone interested in how I veganized it:
- Vegan butter and olive oil instead of regular butter
- 50/50 mix of vegan plain yogurt and cashew milk to replace cream ( I was. really surprised how well this worked out)
- Vegan mix of cheese instead of regular cheese ( Chai cheese ,Violife Parm and Daiya Cheddar)
***I also doubled the amount of 'cream sauce'. I think my tin was bigger than the one in the recipe***
The potatoes had such a great texture.
Even Umbilicus like it ( he ate some of. the crispy part stuck to the pan).
Made in muffin tins.
I had to veganize it, but here is. the original recipe link
Cheesy Mini Potato Gratin Stacks (Muffin Tin)
These Mini Potato Gratin Stacks are made in a muffin tin! Cheese, cream, garlic and potato = little individual portions of heaven.
www.recipetineats.com
For anyone interested in how I veganized it:
- Vegan butter and olive oil instead of regular butter
- 50/50 mix of vegan plain yogurt and cashew milk to replace cream ( I was. really surprised how well this worked out)
- Vegan mix of cheese instead of regular cheese ( Chai cheese ,Violife Parm and Daiya Cheddar)
***I also doubled the amount of 'cream sauce'. I think my tin was bigger than the one in the recipe***
The potatoes had such a great texture.
Even Umbilicus like it ( he ate some of. the crispy part stuck to the pan).
Attachments
Lighthouse Inn potatoes
www.afamilyfeast.com
Lighthouse Inn Potatoes
Lighthouse Inn Potatoes have tender slices of potatoes in a creamy sauce, sprinkled with a crunchy, salty, cheesy topping.
www.afamilyfeast.com
OP
OP
Nagi and Dozer are amongst my favourite cooks!
Will have to check out that Lighthouse Inn - sounds great too!
Will have to check out that Lighthouse Inn - sounds great too!
Xocolatl
Senior Cook
My absolute favorite side dish is Gratin Dauphinois, I make a lighter version that is my own that I will share on here some time.
They are basically scalloped potatoes, but a couple of steps up!
OP
OP
Yeah, haven't made scalloped potatoes in a while. On my list!
pepperhead212
Executive Chef
A favorite recipe with potatoes is a side dish I often make to serve with many things - Pan Roasted Potatoes. This was based on an old Frugal Gourmet recipe, which I tweaked a bit.
1½ lbs potatoes, russet or Yukon, 3/4" cubes
1 tb olive oil
2 large cloves garlic or 4 medium, sliced thin
1½ tb coarsely chopped fresh sage
1 tb coarsely chopped fresh rosemary
salt and pepper to taste
Heat oil in a 12" NS skillet (with ovenproof handle) over medium heat, then add potatoes. Sauté 5 or 6 minutes, tossing a few times. Meanwhile, preheat oven to 375°, and prepare remaining ingredients. Toss those with the potatoes, and place in the oven. Bake 15-20 minutes, tossing a couple times, and if they seem to need more cooking at 15 minutes, bake about 5 more. Season to taste, and serve.
Variations: I will often cook this entirely on the stovetop - just toss the potatoes and oil in the skillet over medium heat about 8 minutes, reduce the heat slightly, then adding the seasonings and tossing with the potatoes. Cook for 10-12 minutes, or until the garlic is crispy, and the potatoes are pretty much browned all over, tossing frequently.
Another variation makes a salad out of it. In this one, potatoes are mixed in the pan with 3 tb oil, 2 tb minced rosemary, 3 large cloves garlic, minced, and a generous amount of coarsely ground black pepper. Bake in a 350° oven for 25-30 minutes, then cool; toss with 3 tb minced parsley, salt to taste, and 2-3 tb wine vinegar, to taste.
1½ lbs potatoes, russet or Yukon, 3/4" cubes
1 tb olive oil
2 large cloves garlic or 4 medium, sliced thin
1½ tb coarsely chopped fresh sage
1 tb coarsely chopped fresh rosemary
salt and pepper to taste
Heat oil in a 12" NS skillet (with ovenproof handle) over medium heat, then add potatoes. Sauté 5 or 6 minutes, tossing a few times. Meanwhile, preheat oven to 375°, and prepare remaining ingredients. Toss those with the potatoes, and place in the oven. Bake 15-20 minutes, tossing a couple times, and if they seem to need more cooking at 15 minutes, bake about 5 more. Season to taste, and serve.
Variations: I will often cook this entirely on the stovetop - just toss the potatoes and oil in the skillet over medium heat about 8 minutes, reduce the heat slightly, then adding the seasonings and tossing with the potatoes. Cook for 10-12 minutes, or until the garlic is crispy, and the potatoes are pretty much browned all over, tossing frequently.
Another variation makes a salad out of it. In this one, potatoes are mixed in the pan with 3 tb oil, 2 tb minced rosemary, 3 large cloves garlic, minced, and a generous amount of coarsely ground black pepper. Bake in a 350° oven for 25-30 minutes, then cool; toss with 3 tb minced parsley, salt to taste, and 2-3 tb wine vinegar, to taste.
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"2 large cloves or 4 medium, sliced thin..." That's of cloves of garlic, not clove buds, eh?
