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potato dishes
7 Answers
I have loads of potatoes that I would like to make into a nice potato dish for tonight. Does anyone have any good recipes or can point me in the direction of a good recipe for one of those sliced potato oven dishes (for example)?
Its for a side dish and preferably without cheese
Thanks!
Its for a side dish and preferably without cheese
Thanks!
Answers
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sliced potatoes,bacon, mushroom soup, mushrooms, onion and some cheese
cook the bacon and mushrooms
slice rinse and layer the pototoes in an oven dish add the mushrooms and bacon between layers of spud and pour over a couple of tins of soup, make sure it covers the potatoes then put in the oven for a bit, when the potatoes are soft cover with grated cheese and cook for about 5 minutes under the grill (if the bowl doesnt fit just put it back in the oven for a while)
not sure of the timings as i just do it through trial and error, to serve, it looks lovely with green veg and some really good quality grilled sausage
cook the bacon and mushrooms
slice rinse and layer the pototoes in an oven dish add the mushrooms and bacon between layers of spud and pour over a couple of tins of soup, make sure it covers the potatoes then put in the oven for a bit, when the potatoes are soft cover with grated cheese and cook for about 5 minutes under the grill (if the bowl doesnt fit just put it back in the oven for a while)
not sure of the timings as i just do it through trial and error, to serve, it looks lovely with green veg and some really good quality grilled sausage
Scalloped Potatoes
55 g chopped onion
70 g butter or margarine
40 g all-purpose flour
8 g salt
1 g pepper
1185 ml milk
930 g thinly sliced potatoes
In a large saucepan, saute onion in butter until tender. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened. Place half of potatoes in a greased 3-qt. baking dish. Pour half of sauce over potatoes. Repeat layers. Bake, uncovered, at 350 degrees F for 60-70 minutes or until potatoes are tender and top is lightly browned. Serve immediately.
Indian Potatoes
4 large potatoes, peeled and cubed
20 ml ghee (clarified butter)
2 g cumin seeds
2 green chile peppers, chopped
1 (1 inch) piece fresh ginger root, finely chopped
3 g chili powder
2 g coriander, ground
2 g amchoor (dried mango powder)
3 g salt
1 bunch fresh cilantro, chopped
Place the potatoes in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. Drain and allow to cool slightly. Heat the ghee in a large skillet over medium heat. Lightly toast the cumin seeds in the ghee. Mix in the green chile peppers and ginger. Season with chili powder and coriander. Stir in the potatoes, and cook about 5 minutes. Season with amchoor and salt, and continue cooking about 15 minutes. Garnish with cilantro to serve.
55 g chopped onion
70 g butter or margarine
40 g all-purpose flour
8 g salt
1 g pepper
1185 ml milk
930 g thinly sliced potatoes
In a large saucepan, saute onion in butter until tender. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened. Place half of potatoes in a greased 3-qt. baking dish. Pour half of sauce over potatoes. Repeat layers. Bake, uncovered, at 350 degrees F for 60-70 minutes or until potatoes are tender and top is lightly browned. Serve immediately.
Indian Potatoes
4 large potatoes, peeled and cubed
20 ml ghee (clarified butter)
2 g cumin seeds
2 green chile peppers, chopped
1 (1 inch) piece fresh ginger root, finely chopped
3 g chili powder
2 g coriander, ground
2 g amchoor (dried mango powder)
3 g salt
1 bunch fresh cilantro, chopped
Place the potatoes in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. Drain and allow to cool slightly. Heat the ghee in a large skillet over medium heat. Lightly toast the cumin seeds in the ghee. Mix in the green chile peppers and ginger. Season with chili powder and coriander. Stir in the potatoes, and cook about 5 minutes. Season with amchoor and salt, and continue cooking about 15 minutes. Garnish with cilantro to serve.
Seven Layer Dinner
3 potatoes, thinly sliced
3 carrots, thinly sliced
1 large onion, thinly sliced
90 g uncooked long-grain rice
2 (8 ounce) cans peas, with liquid
1 (10.75 ounce) can condensed tomato soup
1 (10.75 ounce) can water
455 g pork sausage
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Layer potatoes, carrots and onions in a large buttered casserole dish. Sprinkle the uncooked rice over the vegetables. Then add the peas (with liquid) and arrange the pork sausage on top of that. Dilute tomato soup with a can of water and pour over the sausage. Season with salt and pepper. Bake covered in a preheated oven for 1 hour, then uncovered for an additional hour.
3 potatoes, thinly sliced
3 carrots, thinly sliced
1 large onion, thinly sliced
90 g uncooked long-grain rice
2 (8 ounce) cans peas, with liquid
1 (10.75 ounce) can condensed tomato soup
1 (10.75 ounce) can water
455 g pork sausage
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Layer potatoes, carrots and onions in a large buttered casserole dish. Sprinkle the uncooked rice over the vegetables. Then add the peas (with liquid) and arrange the pork sausage on top of that. Dilute tomato soup with a can of water and pour over the sausage. Season with salt and pepper. Bake covered in a preheated oven for 1 hour, then uncovered for an additional hour.
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