RECIPE CHEESE POTATOES RECIPES
BAKED MASHED POTATOES WITH PARMESAN CHEESE AND BREAD ...
Make Giada De Laurentiis' Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs recipe from Food Network for a Thanksgiving side with a golden crust.
Provided by Giada De Laurentiis
Categories side-dish
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.
- Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
- Bake, uncovered, until the topping is golden brown, about 20 minutes.
CHEESE SMASHED POTATOES RECIPE: HOW TO MAKE IT
Who doesn't like mashed potatoes? Try this slimmed-down dish with any entree. —Janet Homes, Surprise, Arizona
Provided by Taste of Home
Categories Side Dishes
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10 minutes. Add cauliflower; cook until vegetables are tender, 10 minutes longer., Drain; mash with cheese, sour cream and salt.
Nutrition Facts : Calories 161 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 18mg cholesterol, SodiumContent 292mg sodium, CarbohydrateContent 21g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 8g protein. Diabetic Exchanges 1 starch
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Somewhere between buttery mashed potatoes and pure melted cheese lies aligot, the comforting, cheese-enhanced mashed-potato dish from central France. The key to getting a smooth, airy texture is to rice the potatoes while they're still hot, then incorporate cold butter, hot milk and grated cheese over low heat. To build up the stringiness of that melting cheese, Ham el-Waylly, a chef at the Brooklyn restaurant Hail Mary, suggests whipping it with confidence, speed and vigor. This is what will create aligot's characteristic cheese strings: long and sheer, with some elasticity. "They should fight with you," Waylly says. While fresh tomme or Cantal is traditional, Gruyère or Comté work well, too.
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From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine french
Calories 630 per serving
- Add butter to the potatoes, half at a time, stirring until completely incorporated. Add hot cream, half at a time, stirring until incorporated. Add cheese a little bit at a time, stirring vigorously, until all the cheese is evenly melted and the spoon makes cheesy strings as you pull it away from the potatoes. If necessary, turn the heat up a little. Taste, and season with salt. Serve.
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These rich, creamy and cheesy potatoes are a crowd-favorite side dish.
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Reviews 4.8
Total Time 50 minutes
Category side-dish
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Whenever I serve this easy mash, the bowl is always scraped clean. Before holiday feasts, I make it early and keep it warm in a slow cooker so I can focus on last-minute details. —Jill Thomas, Washington, Indiana
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Total Time 35 minutes
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- Peel and cube potatoes. Place in a large stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 12-15 minutes. Drain., With a mixer, beat cream cheese, 1/2 cup melted butter, salt and pepper until smooth. Add potatoes; beat until light and fluffy. If desired, top with additional melted butter. Sprinkle with green onions.
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Julia Child Rules!!! "Gratin Jurassien" Named for the Juras region in Switzerland. A mainly Francophone region in the Jura mountains that border France.
Use more cheese if you want to, it won't hurt, especially on the top of the casserole.
This is filling and rich and goes wonderfully with beef, pork, lamb, pretty much anything. It also freezes and reheats nicely. You can also saute pearl onions in butter and put them in amongst the potatoes and cheese. An afterthought: try to get waxy potatoes, like reds or golds, to make sure that the slices don't turn to mush when absorbing the cream. (and that should be emmenthal cheese, but I can't get it to correct. Sorry.)
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Reviews 5.0
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Reviews 5.0
Total Time 2 hours 40 minutes
Calories 357.9 per serving
- Remove from oven and let sit for 10 minutes, loosely covered.
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SCALLOPED POTATOES WITH HEAVY CREAM AND CHEESE RECIPE ...
Julia Child Rules!!! "Gratin Jurassien" Named for the Juras region in Switzerland. A mainly Francophone region in the Jura mountains that border France.
Use more cheese if you want to, it won't hurt, especially on the top of the casserole.
This is filling and rich and goes wonderfully with beef, pork, lamb, pretty much anything. It also freezes and reheats nicely. You can also saute pearl onions in butter and put them in amongst the potatoes and cheese. An afterthought: try to get waxy potatoes, like reds or golds, to make sure that the slices don't turn to mush when absorbing the cream. (and that should be emmenthal cheese, but I can't get it to correct. Sorry.)
From food.com
Reviews 5.0
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Calories 357.9 per serving
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Reviews 5.0
Total Time 2 hours 40 minutes
Calories 357.9 per serving
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All I can say is YUM!...potatoes with melted cheese...just can't get any better, this is sooooo good! (prep time doesn't include boiling potatoes)
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Reviews 5.0
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Reviews 5.0
Total Time 1 hours
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