Mine are never quite right - not sure what I do wrong!
We went to a BBQ the other day and someone made a creamy one with bacon, onion and it was deeeelish!
Anyone got a great recipe to share!???
TIA:)
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Mine are never quite right - not sure what I do wrong!
We went to a BBQ the other day and someone made a creamy one with bacon, onion and it was deeeelish!
Anyone got a great recipe to share!???
TIA:)
I use the recipe by Annabel Langbein, google her as her recipes are online, it doesn't have bacon but you could easily add
I slice up my potatoes, line up in a baking tray, melt lots of butter and crush garlic into it, and pour over potatoes and bake covered for a bit, then uncover to get crispy. Sometimes I fry up some diced bacon and add that, and pour over some cream too.
Thanks gorgeous chicks - will do a combo of both - the garlic sounds amazing plus it's for my dads 70th and it's all of us wogs plus 20 others :rofl: ( I can say that coz I am one ;) ) so they will love the garlic with the mountains of pork!!!
ETA: Jols is it the one called potato gratin with gruyere?!
My sister does one with a packet of french onion soup mixed into a large bottle of cream, pour over thinly sliced potatoes until covered (you may need milk to thin out cream) add chopped bacon, grated cheese, onion, etc. Bake.
Yup! It is the best recipe I've used!
I just layer potato, bacon, onion, salt and pepper then pour a tub of cream over it and top with grated cheese and bake it for about an hour.
I cheat & use the packet. Its so damn good! :lol:
I add sour cream & chives to my potato bakes as well. Lots of cream. Cheese (not just on top).
I layer potatoes, bacon, spring onion or shallots, then pour over a mixture of cream, sour cream and a beaten egg. Then sprinkle a bit of bacon and shallots on the top, then top with cheese (either cheddar if I'm fooling myself the kids will eat it, or gruyere if its for adults.
I par boil the potatoes first so that they definitely cook and the top ones get really yummy and crispy.
Slice around 3-4 large potatoes thinly, slice one onion thinly, 1 cup cheese, grated, 300ml cream (small tetra pack size), 1 tsp chicken stock powder (I use vegeta).
Layer onion, potato and cheese (saving around 1/4 cup cheese to sprinkle on top), whisk cream and stock powder together and pour over the top then sprinkle with remaining cheese. Bake on lowish heat (160'C) for around 1hr 15mins.
Seriously, this is the easiest baked cheesy potato recipe I have ever made and it tastes so good. The cream kinda soaks into the potato and the onion goes nice and soft and adds a lovely flavour. I make this at least once a week and it's a family favourite.
Enjoy!!
Tan - yep, Scalloped Potato = Potato Gratin.
I use a recipe very similar to Black Rose's. Works every time.
(sent from my mobile)
I'm going to try some of these. No matter what I do I can't get mine to cook! It can be in the oven for an hour and still be rock hard!
Ya'll rock! :clap: cmkm Mine do too so Im going to par boil today JIK!
Sometimes if I'm in a hurry, I make the potato bake and put it in the microwave for 6 mins to par cook before putting it in the oven.:
Well this thread just got my pregnancy cravings going. I made a different version based on this thread; my usual butter-garlic base, and added a cream, bacon and mushroom sauce dolloped on, onion and grated cheese. It's in the oven now and I'm drooling. I find the butter makes it nice and crispy and crunchy (which is how I prefer it).
Mines in too!!! Used the Annabel one but added onion and bacon - I crushed the garlic into the cream and added more because it didn't seem cover it - in the oven now - will let you all know how it turns out! I par boiled the potatoes for about 2 mins = they were pretty thin anyway!
Mine is from the Cookery the Australia Way
Scalloped Potatoes
400g potatoes cut into 1cm slices
60g melted butter
1/2 tsp oregano or thyme
30 flour
1 cup milk
grated cheese
Combine melted butter and oregano
Place layer of potatoes on base of greased casserole dish, pour a little of butter mix over layer and a sprinkle of flour, continue potato, butter and flour layers.
Before baking, heat the cup of milk and pour it over potatoes. Top with grated cheese and bake for 1hr at 180c.
very yummy :)
Ditto to this igniting preggo cravings! Making this for dinner tonight for sure!!
Thanks you thank you thank all! They turned out UH mazing!!!! The dish was nearly 3/4 gone in about 5 mins when I got to it - good sign!!! Thanks again all - so glad I now have a recipe that works!!
ETA: I think the things that made a difference was par boiling very briefly and the Gruyere!! :D
Awesome Tanstar! Glad you nailed the recipe! Such an easy dish once you get it right. :dance:
Epacris does one with chorizo, which is awesome
fry up chorizo slices. add onion & garlic.
Put slices of potato in dish. add 1/2 chorizo mix. add cheese (mix of cheddar and parmesan).
Repeat another layer.
Add cream.
Cook.
Eat.
Get fatter. mmmmmmm
I think everyone should bake an example of their best scalloped potatoes and bring then all to my house ... DH, DS1 and I will test them out, and give each contestant a score out of 10. And maybe even a hug.
And so you don't have to take home nasty leftovers which will clutter up your fridge, you can leave them here.
I will have tubs here to transfer the potatoes into, so you can even leave with your stonewear/baking tray/casserole dish/ whatever.
Just give me the precious.
Thank you.
I like the way you think! After reading this thread again, I'm considering a midnight snack lol:
Chanterelle Tartiflette
(serves 4-6)
About 2kg waxy potatoes (I like kipfelers (sp?))
4 tablespoons olive oil
1 cup diced yellow onion
1/4 cup dry white wine (or substitute because I don't use it)
.5kg chanterelles, cleaned and quartered (if you can't get chanterelles substitue another mushroom (oyster is the best easily available, fresh one)- don't use dry ones. I tired them once :sick:)
2 large cloves of garlic, finely minced
Salt
Ground black pepper
2 teaspoons lemon juice
1 tablespoon fresh thyme leaves, finely chopped
2 tablespoons creme fraiche (don't substitute!!)
12 ounces Gruyerre, Reblochon (or any other Savoyard style cheese) cheese, cut into 1/4″ slices (approximately 10 slices)
1 teaspoon finely chopped Italian parsley or chives
Preheat the oven to hot (200 or so).
Place a rack in the center of the oven.
Place the potatoes, whole and unpeeled, into a large pot of well-salted water. Bring to a boil over medium high heat, then turn down to medium and cook until tender, about 15 minutes. Drain the potatoes through a colander. When they are cool enough to handle slice into 1/4″ slices (I don't peel them). Place them in a large bowl and set aside.
Add 2 tablespoons of the olive oil to a large saute pan and place over medium high heat. When the oil is hot, add the onions. Cook and stir until the onions start to brown, then turn the heat down to low and continue cooking until they are tender and translucent, about 5-6 more minutes. Add the white wine, turn up the heat and cook until the wine has evaporated, but the onions are still moist. Add this mixture to the potatoes.
Wipe out the saute pan, add 1 tablespoon of olive oil and return to medium heat. When the oil is hot, add half the chanterelles, stirring to coat evenly with the oil. Salt and pepper. Cook, stirring occasionally, until the mushroom have released their liquid. Continue cooking until the mushrooms are starting to brown and caramelize. Add half the chopped garlic and continue cooking another minute. Transfer the chanterelles to the bowl with the potatoes and onions. Repeat with the remaining chanterelles.
Add the lemon juice, thyme and creme fraiche to the bowl and stir gently until the ingredients are thoroughly mixed.
If you are using an oven-proof saute pan, wipe out the pan and add the mixture. Otherwise, use a baking or gratin dish. Lay the slices of cheese evenly over the surface of the potato mixture. Cover the pan with foil and bake for 15 minutes. Remove the pan from the oven.
Remove the foil from the pan and place it under the griller, cooking until the top of the Tartiflette is golden brown and bubbling, about 3-5 minutes. Let it rest at room temperature for at least 5 minutes before serving.
Sometimes I make it with sujuk.
Really just so long as you use the right cheese and creme fraishe the rest is optional.
That Tartiflette sounds like too much hard work for lazy old me. I bet it's delicious though.
Making this again tonight to have with a rib eye roast mmmmmmmmm!
and again for GF tomorrow!