charisstoma

Slice Potatoes And Put Them In A Muffin Pan


8-10 potatoes, cut into 1/16 inch slices
3 teaspoons butter
2 teaspoons Parmesan cheese
1 teaspoon garlic powder
1 teaspoon thyme leaves
salt and pepper.

Preheat oven to 350.
Melt the butter and some to coat the muffin tin.
Place the potato slices in a large bowl and add the Parmesan, garlic, thyme, and remaining butter.
Toss to coat.
Layer the potatoes in stacks into the muffin tin.
Sprinkle each stack with some salt and pepper.
Put the muffin tin into the oven and bake for 55-60 minutes or until you see golden brown edges and the centers are tender.

Skillet Peppers and Potatoes/Peperoni e Patate
https://lidiasitaly.com/recipes/skillet-peppers-potatoes/

This is one of those simple recipes that inevitably becomes a family favorite. The recipe suggests bell peppers, but when summer comes around and there are mounds of different peppers available, you can replace the bell peppers with sweet banana peppers, gypsy peppers, jalapeño, cayenne, or Calabrian chile peppers. Keep in mind the heat or spiciness of the different varieties as you use them in this recipe.

Ingredients
5 Tbsp extra-virgin Olive Oil
2 large Russet Potatoes, peeled and cut into thin wedges
1 tSP Kosher Salt
1 medium Red Onion, sliced
1 Red Bell Pepper, cut into ½" strips
1 Yellow Bell Pepper, cut into ½" strips
2 tSP chopped Fresh Rosemary
¼ tSP crushed Red Pepper Flakes
2 Tbsp chopped Italian Parsley

Directions

Heat a large skillet over medium-high heat. Add 3 tablespoons of the olive oil. When the oil is hot, add the potatoes, tossing and shaking the skillet to coat them in the oil. Season with ½ teaspoon salt. Cook the potatoes, tossing occasionally, until browned on the edges, about 5 to 6 minutes.

Reduce the heat to medium-low and add the remaining 2 tablespoons olive oil. Add the red onion, bell peppers, rosemary, and red pepper flakes. Season with ½ teaspoon salt. Toss to combine the vegetables and cover the skillet. Cook, stirring occasionally, until the peppers and potatoes are tender, about 10 to 15 minutes more.

Uncover the skillet and increase the heat to reduce any liquid left in the pan and caramelize the vegetables slightly, about 2 minutes. Sprinkle with the parsley, toss, and serve.

Potatoes Dauphinoise

http://www.recipetineats.com/julia-childs-potato-dauphinois-gratin-potato-bake/

Of all the ways to cook potato, this is my absolute favourite. Potato + cream + cheese with a hint of garlic and thyme created by the French = pure heaven. This recipe is based on Julia Child's recipe, the queen of French Cooking. The original recipe calls for gruyere cheese which is quite expensive here in Australia so I usually substitute with tasty or cheddar, or any other great melting cheese.

Serves: 4 - 6 (15 min prep, 45 min baking, reheats very well)

INGREDIENTS
2 lb /1 kg starchy potatoes (Note 1)
½ clove unpeeled garlic
4 tablespoons butter, chopped into small cubes (Note 3)
1 teaspoon salt
⅛ teaspoon pepper
1½ cups grated gruyere cheese (or tasty or cheddar)
1½ cups cream
2 tsp thyme leaves (optional - but highly recommended)

INSTRUCTIONS

Preheat oven to 350F/180C.

Rub a baking dish or round skillet (square 21 x 21 cm / 8 x 8" or round 23 cm / 9" diameter) with the cut garlic, then smear with 1 tbsp of butter.

Peel the potatoes and slice them ⅛"/3 mm thick. Or use a slicer - makes the job much faster!

Spread ⅓ of the potatoes in the dish, then scatter over ⅓ of the cream, salt, pepper, cheese, thyme and butter (Note 3).

Repeat for the 2nd and third layer, finishing with the cheese.

Cover with lid or foil, and bake for 1 hour to 1 hr 15 min or until the potatoes is soft (use a knife to test), then remove the foil and bake for a further 10 until the top is bubbly and golden. Rest for 10 minutes before serving.

NOTES
1. You need to use starchy potatoes as they breakdown when cooked, becoming nice and fluffy on the inside and golden and crunchy on the top. The best to use are Russet (common in the US), Dutch creams, King Edwards or red delight. However, great all rounders like golden delight, coliban, red rascal and Sebago (popular in Australia) still works great.


2. To make ahead: After trying various ways during the course of 2016, I have found that the best way to make ahead is to assemble it all EXCEPT for the final layer of cheese. Cover with foil and bake until potato is soft. Let cool then drizzle with a bit of extra cream, top with cheese, refrigerate until required. Reheat covered in foil in a 180C/350F oven for 20 - 35 min or until hot, then remove foil and bake until cheese is golden. To speed things up you can microwave it then pop it in the oven (this is dense so takes quite a while to reheat in the oven, depends on depth of baking dish you use).

3. You could just melt the butter and drizzle. I've written the recipe the way it is traditionally made.

NUTRITION INFORMATION
Serving size: 110g Calories: 167 cal Fat: 10g Saturated fat: 6.0g Unsaturated fat: 4.0g Trans fat: 0g Carbohydrates: 14.2g Sugar: 1.6g Sodium: 281mg Fiber: 2.1g Protein: 5.7g Cholesterol: 31mg