Crispy Crusty Potato Pancakes! (Symbolic Oil Sold Separately)

There's nothing like freshly fried potato pancakes, and thanks to Hanukkah, you can't visit a food blog right now without seeing a gorgeous-looking potato latke recipe.

I'm quite proud of my version, so I decided to repost this video from last year. We garnished this with smoked salmon, but truth be told, my favorite way to enjoy them is topped with applesauce and sour cream. I hope you enjoy seeing this potato pancake recipe again, and if you’re watching this for the first time, I really hope you give it a try. A happy Hanukkah to all those celebrating, and as always, enjoy!

Potato Pancakes – Squeeze and Be Squeezed



Click here for the original post and ingredient amounts.

Potato Pancakes – Delicious, But They Go Right to My Thighs

There are few foods I enjoy eating more than a plate of crispy-edged potato pancakes. Unfortunately, I've been trying to limit my carbs lately (I just can't let go of my dream to become a famous underwear model), so seeing all these amazing Latkes recipes that pop up during Hanukkah is really hard.

Anyway, just because I'm not partaking doesn't mean you have to deny yourself this exquisite pleasure. Below you'll see my version, which has always received rave reviews. These are garnished with smoked salmon, but my favorite way is to simply enjoy them topped with applesauce and sour cream. This is an older post, so use the link below the video for more info and the ingredients. A happy Hanukkah to all those celebrating, and as always, enjoy!



Click here for the original post and ingredient amounts.

Polish Grandmothers and the Pure Joy of Pierogi

I like cheese, I love pasta, and I adore mashed potatoes, so you can image the pure bliss I experience when I get to eat pierogi. They very well may be my favorite non-meat food.

Pierogi are a classic Eastern European potato and cheese stuffed dumpling traditionally made for festivals and celebrations.

There are thousands of versions using different fillings, dough, and garnishes, but this one made for an About.com assignment is fairly typical.

Above and beyond the ingredients, there are also many different ways to engineer the dish. You can make a few big ones, or lots of tiny ones (guess which is easier). You can use lots of stuffing, or just a little. You can boil and toss in melted butter, or you can fry to get a crispy crust as I did here.

My grandmother Sophie, on my father's side of the family, was from Poland, and every time we would drive to New York for a visit, the highlight of the trip was a big plate of her pierogi.

The fact that the trip was seven hours, in the back of a station wagon, in the middle of summer, with no air conditioning, with my father chain-smoking the entire trip, did nothing to diminish my joyous anticipation.

I hope you give these pierogi a try. These would make a great snowy, or rainy day project, and they can be made ahead and frozen for future use. Enjoy!

Note: This video was shot for About.com, so when you click on the video below, you'll be taken to the recipe page there.




















Filling:
1 pound russet potato
1/2 diced onion
2 tbsp butter
1/2 cup ricotta cheese
1/2 cup grated sharp cheddar cheese

Dough:
1 egg
1/3 cup milk
pinch of salt
1 cup flour, plus more as needed

Butter to fry in, sour cream and chive to garnish

Oxtail Stew - A Beef Stew You Can Really Get Behind

This delicious winter stew video recipe, produced for About.com, uses something they call oxtails, but are really just cow tails. Does that make you feel any better? Oxtail stew is probably the most flavorful beef stew possible, as the tail pieces have more connective tissue than just about any other cut of beef you can get, even the shank. This makes for a very satisfying, stick-to-your-ribs (literally, from all the collagen) dish.

Oxtail stew is sort of like eating lobster. Once it's cooked, which takes a looooong time, the meat is very soft and succulent, but nestled in the nooks and crannies of the tailbones. Remember that turkey neck you were sucking on a few weeks ago? It's sort of like that only bigger and more delicious. I won't do any lame "if you're not getting enough tail, try this recipe" jokes. Just watch this clip, and get your tail to the store for some of this delicious beef. I'm sure you'll be very happy with the "end" results. Sorry. Enjoy!
Click here for the transcript and ingredients.

Shepherd's Pie - the Opposite of Baker's Lamb Chops

I've never been a shepherd, but I have done a fair amount of mentoring. As hungry as that made me, I can only imagine the appetite a shepherd must build up after a long day of chasing sheep (not to mention how sleepy they must get when they have to do inventory). So, it's no wonder this incredibly comforting casserole called shepherd's pie was named in their honor.

Fair warning; this video recipe is another entry in the Kraft cooking video challenge, and is dripping with enough product placement to make Will Smith cringe. Notwithstanding my shameless attempt to win some corporate cash (I'm doing it for all the Nico's out there), this really is a good recipe with its combination of ease, frugality, and homey goodness.

Shepherd's pie recipes are traditionally done with lamb, but are great with any ground meat - turkey and beef being the most popular modern versions. Give this great casserole a try, and watch everyone flock to the table. Enjoy!



Ingredients:
1 lb lean ground beef
3 tbsp flour
3/4 cup beef broth or stock
1 tsp salt
1/2 tsp black pepper
3 tbsp ketchup (or Kraft red pepper dressing!)
4 cups frozen mixed vegetables (peas, carrot, corn), thawed and drained well
1 1/4 lb gold or red potatoes, cut into large chunks
3 cloves garlic, peeled, halved
3/4 cup light sour cream
1/2 cup shredded cheddar cheese

Patatas Bravas – Fierce Up Your Fries

I always thought Patatas Bravas meant “brave potatoes,” which seemed a little strange since what was supposed to be so brave about them? Amazingly delicious, yes, but valiant, fearless or courageous? I don’t think so. Well, apparently my translation skills were lacking, and come to find out it actually means “fierce.” Now that makes sense.

As advertised, these are fiercely textured, fiercely flavored, fiercely presented, and fiercely enjoyed. How fierce is really up to you and your inner Spaniard. There are as many patatas bravas recipes as homes in Spain, and this is nothing more than my latest rendition. 

As long as you boil them first, fry crisp, and season earnestly, the rest is open to wild experimentation. I’ve used all sort of blanching liquids, spice blends, and sauces, and never been disappointed.

My control around food is generally decent, but I am no match for a plate of these. Once you start with the toothpick, you’ll be impaling and eating potatoes until they’re gone. If you are making these for a group, just do in batches and keep warm in the oven until you have enough. Just don’t salt until the last second, or they can get soggy. I hope you give these a try soon. Enjoy!

Ingredients for 4 portions:

2 pounds russet potatoes

For the boiling liquid:

2 quarts cold water

1 tbsp salt

1 tsp smoked paprika

1 tsp cumin

2 bay leaves

For the sauce:

1 cup mayonnaise

garlic to taste
pinch of salt

1 tsp tomato paste

1-2 tbsp sherry vinegar

1/2 tsp smoked paprika

1/4 tsp chipotle powder

cayenne to taste

For the spice blend (makes lots extra):

2 tbsp salt

1 tsp black pepper

1 tsp smoked paprika

1 tsp chipotle powder

chopped parsley

View the complete recipe

Ultimate Mashed Potatoes - Not Your Every Day Recipe

Every year around holiday time, I see people posting recipes for low-fat and no-fat mashed potatoes, which I find as sad, as I do perplexing. There’s no sane doctor alive, or bartender for that matter, who will tell you eating a scoop of these mashed potatoes a few times a year will, in any way, negatively effect your health.

So what’s up with the reduced-fat holiday potatoes? Isn’t that the reason we try to eat well all year, so on Thanksgiving we can bathe guilt-free in gravy? Sure, serving your loved ones potatoes with a pound of butter in them on a regular basis would be cause for alarm…or at least a glance at any recently purchased life insurance policies…but for truly special occasions, it’s crazy not to enjoy such a pleasure.

By the way, this is no viral-video gimmick. Those star chefs you see Anthony Bourdain dry-humping every week (sorry, I was channeling my inner Anthony Bourdain) all use at least this much butter, and as legend has it, some even flirt with equal parts. Of course, they call it pomme purée, and say it with a French accent, but it’s the same stuff.

Nobody says you have to go full Joël Robuchon and actually use this recipe, but please try to force yourself to add more than the few meager tablespoons that get us through the rest of the year. Anyway, if you’re never experienced this ethereal pleasure, I hope you make them a part of your next special occasion menu. Enjoy!

Ingredients for 8 portions:

3 1/4 pounds russet potatoes (3 or 4)
Note: this will not work with red potatoes, as they are too waxy

1 pound unsalted butter

1/4 cup hot milk

salt and pepper to taste

Note: Thanksgiving gravy warning! For obvious reasons, these aren't very sturdy mashed potatoes, so be careful with the gravy. If you totally drench them they'll basically melt.

Make-Ahead Mascarpone Mashed Potatoes – Holiday Trick and Treat

I thought I was posting a video to show off the advantages of doing mashed potatoes ahead of time, but then I realized all that was nothing more than a diversion to distract you from the fact that I’m really trying to trick you into using an alternative to the standard holiday potato side dish.

These mascarpone mashed potatoes are certainly close enough to the classic recipe to keep any purists in the family happy, but the addition of the mild, creamy Italian cheese, a touch of egg yolk, and copious amounts of butter, elevate this to “special occasion” status.

Besides being a delicious change of pace, the advantages of the casserole delivery system are obvious. You don’t have to time your potato mashing so precisely, and this keeps warm in the casserole dish a long time, so it’s really nice for larger groups.

As always, feel free to alter this to your tastes. I do add a substantial amount of butter, but a few times a year I feel like I’ve earned that right, and do so unapologetically. I hope you do the same. Enjoy!

Ingredients:

4 1/4 pounds russet potatoes

salt and pepper to taste

cayenne to taste

1 cup butter (2 sticks)

1/2 cup mascarpone cheese

3/4 cup milk

1 egg yolk

View the complete recipe

Do You Feel Lucky? Well, Do You? Carnation Evaporated Milk's Loaded Potato Potluck Favorite

I'm not sure how popular potluck dinners are these days. You don't hear the term as often as you used to. Maybe it's our litigious society… "Hey, your baked beans made me sick, you own me one billion dollars," or maybe it's just not called a potluck anymore.

Potluck was kind of an odd name, implying that you would be damn lucky to get anything edible. Well, this loaded potato casserole recipe from Carnation Evaporated Milk would certainly improve everyone's odds of getting at least one thing that was delicious.

Who doesn't like a loaded potato? I mean, besides people that don't eat cheese and/or bacon. This super simple, but ultra satisfying retro American classic is sure to make your fellow potluckers smile.

Since this video was sponsored by Carnation, I followed their original recipe pretty much exactly, but this type of casserole screams out for personal customization, so feel free to jazz it up as you see fit. Enjoy!

A Message from the Sponsor:

It's that time of year when we’re all looking for a little more inspiration in the kitchen. You’ll find plenty of that in this Holiday Recipe Guide from Carnation Evaporated Milk, sponsor of this post.

One delicious idea is to substitute Carnation Evaporated Milk for regular milk in your go to recipes. It makes all kinds of dishes richer and creamier.

Get your Holiday Recipe Guide as a downloadable PDF or by email.



Ingredients:
8 medium potatoes (about 2 1/2 to 3 lb. total), peeled and cut into equal chunks
1 cup Carnation evaporated milk
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups (8-oz. pkg.) shredded cheddar cheese, divided
6 slices bacon, cooked and crumbled, divided
sliced green onions (optional)

It's Almost That Time! So, Make Your Own Crust and Don't Screw-up the Mashed Potatoes

Those daunting holiday dinners are just around the corner, and while I'm unfortunately still in "can't film any new clips" mode for a few more days, I thought I would post some reruns that may be of use this time of the year. No, I'm not doing a turkey demo. That's the easiest part of the meal. The Food Network's army of talking heads will be doing every recipe and technique ever invented, ad nauseum, for the next few weeks. Not to mention the 8 million how-to-cook-the-perfect-turkey web pages.

So, I'm showing you some of the "harder" things. How to make a simple piecrust, my technique for perfect mashed potatoes, and a few vegetable sides to serve instead of the canned green beans with the canned fried onions. Anyway, here are some links to check out before it's too late:

Home-made Pie Crust: It's NOT that hard.
Mashed Potatoes: Please don't serve gluey potatoes
Roast Sweet Potatoes: So easy, so delicioius
Herb Potato Wedges: Tired of mashed? Check out this old, but delicious clip
Broccoli Gratin: Don't even try to count the calories
Spaghetti Squash: Healthy can be tasty!
Brussel Sprouts: Stop making that face
Stuffed Squash: An excuse to eat more goat cheese
5-Spice Carrots: 5 times better than 1-spice carrots

Enjoy! Lastly, I'm sorry if I don't reply to your comments instantly. It just means I've passed out for a few minutes and will get back to you as soon I come to.
photocredit (c) purpleslog

Sweet Potato Casserole with Pistachio Crust – Save the Mini Marshmallows for Your Hot Chocolate!

Of all the traditional Thanksgiving side dishes, sweet potato casserole scares me the most. Luckily, for the vast majority of holiday meals, I’ve been the one who got to decide on and cook the menu. But there have been the rare occasions when I’ve been a guest at someone’s home, and subjected to the horror that is the mini marshmallow-topped dish of sweet potatoes.

Don’t get me wrong, when it comes to food, I’m as opened-minded as anyone...hey, one time, I actually ate a McRib...but I just don’t understand taking something already as sweet as sweet potatoes, and topping it with one of the sweetest ingredients ever.

Sure, my topping has some brown sugar in it, but I think it’s balanced nicely by the crunchy savoriness of the pistachios. I also forgo the usual scoop of sugar in the filling for a much smaller amount of maple syrup (which, contrary to what you learned in school, is a one-syllable word).

The result is a rich and decadent, yet not cloyingly sweet side dish. By the way, as I mention in the video, the sweet potatoes I used may be called “yams” at the store, but the fact is that all yams sold in American supermarkets are really varieties of sweet potatoes.

Having said that, my recommendation is for using “Garnet Yams,” if you can find them. If you can’t, literally any other variety will do. I hope you give this great side dish recipe a try. Enjoy!

Ingredients:

For the sweet potatoes:

2 1/2 lbs sweet potatoes

salt to taste

2 tbsp butter

2 large eggs

1/4 cup maple syrup

1/4 cup buttermilk

1/3 cup milk

1/2 tsp vanilla

1/2 tsp salt

pinch of allspice

pinch of cayenne

For the pistachio crust:

1/2 cup chopped pistachios (I used roasted, salted)

1/2 cup light brown sugar

1/3 cup all-purpose flour

4 tbsp melted butter

Ham and Potato Soup – Tuberlicious!

This title is dedicated to all those who chimed in on our root vegetable gratin video to let me know that a potato is a tuber, and not a root, even though I mentioned that fact in the video and the post! Bless your hearts. ;-)

I know we did a black bean soup not too long ago, but I had a piece of leftover ham that needed to be used up, and this time of year you just can’t have too many soup recipes. In addition to being a proven antidote for Seasonal Affective Disorder (SAD), the recipe is definitely filling enough to serve as a main course.

The version I presented here is a little on the lighter side, but by adding more meat (including bacon, sausage, etc.), and finishing with cheese, you can significantly increase its heartiness.

By the way, if you do want to finish this with some nice sharp cheddar, or perhaps a pepper Jack, do NOT add it until you’ve turned off the heat. Cooking the cheese is never a good thing, unless you want an oil slick floating on the surface of your soup. There will be plenty of residual heat to melt shredded cheese, so turn off the heat, stir it in, and dig in.

If you’re one of these vegetarian types, may I suggest you caramelize some diced mushrooms to a dark meaty brown first, and then proceed with the rest of the procedure as shown. Either way, I hope you give this a try soon. Enjoy!

Ingredients:

1 1/2 lb gold potato (or any other kind will work)

1 onion

1 carrot

1 celery
8 oz diced smoked ham

3 cloves garlic

3 tbsp butter

1/4 cup flour

4 cups chicken broth

2 cups water

1/2 cup cream

salt and pepper to taste

cayenne

chives

Macaroni and Cheese as Crunchy Potato Chip Topping Delivery System

Since everyone agrees that the best part of a macaroni and cheese is the crisp, crunchy topping, why not feature that as the star of the dish? That was the basic idea behind today's video recipe for crispy potato chip mac and cheese.

There are all sorts of "favorite" casserole toppings, but the one that seems to excite people the most is the potato chip crust. Maybe it's the extra crunch, or the cheesy flair, or that very few unpleasant memories include potato chips.So, the concept here is simple. Make a batch of béchamel (basic white sauce) using the recipe below. If you need to watch the technique, here is a video recipe for it, but use this post's measurements. To that add 12 ounces of really good cheese, and when it's melted, mix into cooked macaroni.

That would make a great meal as is, but when you add a big spoon of this impossibly crispy, cheesy, crunchy, buttery love…well, damn. Not only is this delicious, but it's a triumph of textural perfection. It's also a versatile recipe, as you can make the topping mixture and the white sauce ahead of time. I hope you give it a try, enjoy!




For the white sauce: (watch technique video here)
1/4 cup unsalted butter
1/4 cup plus 1 tablespoon all-purpose flour
3 cups cold milk
small pinch of nutmeg
1/4 teaspoon dry mustard
1/4 teaspoon cayenne, or to taste
1/4 teaspoon dried thyme, or few springs of fresh
1 1/2 teaspoons table salt, or to taste

Cheeses I used:
1/2 pound shredded extra-sharp cheddar cheese
1/4 pound shredded Gruyere cheese

For the potato chip topping:
1 tablespoon butter
1 bag (minus 6-7 chips) white cheddar kettle-style potato chips, crushed into medium-fine crumbs
1/3 cup finely grated Parmigiano-Reggiano (real Parmesan cheese)
2 tablespoons plain breadcrumbs

View the complete recipe

Kicking Off Side Dish Season with Roasted “Wild” Mushroom and Potato Salad

It’s almost that time of year again. The holidays are still a little ways off, but you’re already starting to wonder (worry?) what creative side dishes will adorn the season’s holiday tables. This delicious, and very versatile roasted mushroom and potato salad could be worth a look. 

“Wild” mushrooms have never been less so, and that’s a good thing. Not that hunting for mushrooms in a dewy forest isn’t fun, but I’ll take a nice safe grocery store over actual labor anytime. Especially since the selection has gotten so much better over the years. You can easily find 5-6 varieties of mushrooms in the big markets, and they all will work.

I’ve given you an almost blank canvas here, with possible additions being as numerous as they are obvious. One geometrical change I’d make next time, would be to quarter the potatoes instead of halving them, to add surface area, as well as decreasing the cooking time.

Not only is this salad good hot, room temp, and cold, but it also works for breakfast, lunch, and dinner. I hope you give it a try soon. Enjoy!

Ingredients for 6 portions

2 tbsp olive oil, more as needed

2 lbs new yellow or red potatoes

1 lb trimmed wild mushrooms

2 oz pancetta

salt and pepper to taste

3 tbsp sherry vinegar

2 tbsp tarragon

2 garlic cloves, finely minced

Note: I roasted the potatoes at 400 F. for 30 minutes, then turned the oven up to 425 F. to finish with the mushrooms. For simplicity’s sake, just use 425 F the whole way. It’s 30 minutes for just potatoes, then about 20-30 more with the mushrooms, tossing a few times. Don’t stop until everything is looking awesome.

Roasted Sweet Potato & Black Bean Chili – A Super Food for a Super Cause

When ONE.org asked me to help raise awareness about their campaign to fight chronic malnutrition, using the humble sweet potato, I had one important question…if I agreed, would I get some kind of tote bag?

When I was informed there was no tote bag, I decided to check out their info anyway, and I’m very glad I did. While I was shocked to learn that millions of children die each year from malnutrition, it was heartening to learn what a huge difference this delicious “super-food” could make.

To help spread the word, I offer up this colorful, and very tasty, roasted sweet potato and black bean chili. I really enjoyed this 100% vegetarian version, and the extra step of roasting the potatoes not only concentrated the sweet, earthy flavors, but gave the starchy chunks a marvelously meaty texture.

Anyway, I’m going to sign off so I can go add “Helped Bono fight childhood malnutrition” to my resume, but I sincerely hope you take a minute and check out One.org for more information about this sweet potato campaign, as well as sign the nutrition petition. Thank you, and as always, enjoy!

Ingredients:

2 lbs orange-fleshed sweet potatoes

1/2 tsp ground chipotle pepper, or to taste

1/2 tsp salt

2 tbsp olive oil, divided

1 onion, diced

4 cloves garlic, minced

1 red bell pepper, diced

1 jalapeno, sliced

1 tbsp cumin

2 or 3 tbsp Ancho chili powder, or other chili powders, or to taste

1/4 tsp dried oregano

1 can (28-oz) diced or crushed tomatoes

1 cup water, more as needed
1 tbsp corn meal

1 tsp salt, or to taste

1 tsp sugar

1 tsp unsweetened cocoa

2 cans (15-oz) black beans, drained, rinsed

cayenne to taste

sour cream and cilantro to garnish

View the complete recipe

NEW and IMPROVED: Eggy Potato and Pepper Pie - Now with Scintillating Narration!

By popular demand, here is a version with narration. I still wasn't in the mood, so I decided to try and have a little fun with it. By the way, it is very inspiring to know I can have a positive effect on some of you just by talking! Thanks!

Eggy Potato and Pepper Pie - Breakfast, it's What's for Dinner

This really should have been called a frittata, but I've already done a frittata video recipe, and I'm tired of giving everything European names. Sure they made all these recipes first, but they had like a few thousand years head start, so it's hardly fair.

By the way, this video recipe doesn't have a voice-over (I wasn't in the mood), and there is no written recipe (I wasn't in the mood). I can’t confirm or deny that this has anything to do with my brunoise-sized stock portfolio.

This is simply meant to remind you that a big, broiled omelet makes a great (and cheap) dinner. This is one of my favorite combos - potatoes, sausage, peppers and eggs. This recipe can also be cut into squares and served room temperature as party snacks (a popular item in Spanish tapas bars). And, the real measure of any recipe…the leftovers are delicious in a sandwich (with some ketchup of course). To paraphrase Homer Simpson, "Eggy Potato and Pepper Pie…is this anything you can't do?" Enjoy!

Ex-Beatle Makes Mashed Potatoes – Hey Paul, don’t quit your day job!

First it was Christopher Walken trying to horn in on my act, now I’ve got Paul McCartney doing cooking videos online! It would be very easy to make fun of this mashed potato video Paul made…so I will. As I watched, I started writing down all the mistakes, wrong information, and bad techniques I was witnessing so I could rip him in this post. But, there were just too many, so I stopped, and just enjoyed it for what it was; A shameless plug for his wife’s cookbook. Wow, she should really have reconsidered her marketing strategy. Paul, while one of the most talented musicians ever, should never be allowed in a kitchen again.

So, instead of me recapping all the ridiculous moments, why don’t you just watch and post a comment as to what were your favorite bits. Here are a few moments I really enjoyed to get you started… the oven mitt puppet show, the “organic” salt reference (when did they start using pesticides on salt?), and the seven times he almost slices his fingers off trying to peel and chop that onion. Hey, Jude, get this guy some Band-Aids!

Just in case you actually want to see how to make perfect mashed potatoes, I’ve included my mashed potato video recipe below. Enjoy!



My Version of the Perfect Mashed Potato

Mr. Potato Head's Truffled Potato Gratin

I am Mr. Potato head. No, not because of my rather large cranium (hey, it has to be big to fit my huge brain), but because my thoughts are so often centered on potatoes.

Some people daydream about winning the lottery, or being hired as Scarlett Johansson's personal masseuse; I sit and dream about new potato side dishes like this one.

This amazing truffled potato gratin recipe was the star of my recent dry-aged steaks dinner, and was probably the best potato side dish I've had all year.

I love potatoes so much that when I'm looking at a menu in a restaurant, I will actually order my entrée based on what the potato is. I don't care what the main course is, if I see this potato gratin as the accompaniment, that's what I'm getting.

If you've never had truffles before, and are wondering what all the fuss is about, then this is the recipe to try for experiencing the real magic of these fabulous fungi. The great thing about this recipe is you don't need a fortune worth of fresh truffles to make it, thanks to an Italian cheese called sottocenere.

Sottocenere is a semi-soft, fairly mild cheese that's studded with fragrant truffles. When baked into a potato gratin like we've done here, you get the full punch of truffle flavor and aroma, but at a fraction of the cost.

Before you start whining about not being able to find it, check out your nearest big city's best cheese shop -- they can get it. If a store imports Italian cheeses they will have access to this miracle of mycological cheese making.

Speaking of mushrooms, I used a mix of brown and lobster mushrooms, which worked very nicely, but this recipe will be spectacular with any mushroom.

If you can find some wild mushrooms like morel, chanterelle, porcini, or lobster, use them -- but if you can't, use regular supermarket mushrooms and you will still be rewarded with a very memorable potato side dish. Enjoy!




Ingredients:
2 tbsp butter, divided
1 tbsp olive oil
5 cups sliced mushrooms
1 clove garlic, minced
1 tbsp fresh thyme leaves
5 medium russet potatoes, sliced thin
salt and fresh ground black pepper to taste
6 oz sottocenere cheese, grated
2 cups cream
1 cup chicken broth

Easy Cheesy Potatoes – If you think the name is bad, wait until you see the video quality!

Warning: this is a clip from last year, shot with my web cam, and was never posted here with the other “bad old” clips due to audio problems. I had a few fans of my original blog asking for it (demanding to be more accurate), so I simply did a new voiceover and decided to post it as is.

This video’s horrible production value (I almost called this post “The Blair Witch Potato”) is more than made up for in that this really is a great recipe and technique. I really love potato gratins, but the thing I don’t enjoy, especially when I’m in a hurry is the slicing and layering. This video recipe shows you a shortcut method to achieve a very similar final product with much less work. You’ll have to watch to see how this is achieved since I don’t want to spoil the suspense and tension of the clip (unlike “Blair Witch” which we all knew was staged, and there weren’t really any ghosts).

You can use any cheese in this dish, of course, but I think a nice sharp cheddar is the way to go. I used a beautiful hunk of English Farmhouse Cheddar and it was great. Especially with the apple and shallot reduction that went over the pork loin I served with these potatoes. Also, I used low fat 1% milk for this dish. I would resist the temptation to use cream in this, as I think it makes it this recipe too rich. Enjoy!



Ingredients:
6 russet potatoes
2 cups milk
3 green onions
6 oz. cheddar cheese
4 tbl butter
salt and pepper to taste
*Bake at 400F until golden brown, about 20-30 minutes