Tag: potato

Patate Gratinate (Potatoes au Gratin)

This Italian version of potatoes au gratin is the best scalloped potato dish I have tried. I bought a mandolin and wanted to try it out and now I have found a potato dish that everyone in the house enjoys. I can’t take credit for the recipe because it is in Scott’s book of recipes, so he deserves all the credit for this dish.

Picture above is the Pantheon during our trip to Italy in 2024.

Picture above of

Ingredients:

4-5 sliced potatoes

5 TBS butter

4 cups whole milk

1/4 cup flour

Pinch of oregano and nutmeg

Salt and pepper to taste

Parmigiana cheese

Mozzarella cheese

Directions:

Preheat oven to 350 Fahrenheit.

Slice the potatoes place them in cold water so that they don’t turn brown.

Prepare your cheese by grating.

Prepare your béchamel sauce by melting butter, whisking in flour and milk until thickened. Season with oregano, nutmeg and pepper. Add some grated parmigiana and taste to see if salt is needed.

Layer the dish by beginning with placing some béchamel sauce on the bottom of a 9X13 baking dish, a layer of potato, béchamel sauce, parmigiana and mozzarella, repeat layers until the pan is full ending with béchamel sauce and cheeses.

Cover with tin foil for the first 20 minutes in the oven and finish uncovered until the potatoes are tender and the top is slightly browned; about 50-60 minutes.

Parmigiana Potatoes

This cheesy potato recipe is very simple and tasty. The amount of ingredient should be proportionate to the amount of potatoes you use.

The website I found this recipe on is biteswithbri.com.

Ingredients:

Yukon Gold or red potatoes, cut in half

Garlic, minced

Thyme, dried or fresh, chopped finely

Olive oil

Salt and pepper to taste

Parmigiana cheese, grated

Directions:

Preheat oven to 425 F. Boil a large pot of salted water because you are going to precook the potatoes partially. Once the water is boiling, cook for 10-12 minutes. The potatoes should not be falling apart.

Strain the potatoes and toss with olive oil, garlic, thyme and salt and pepper.

Dip each cut side into the grated parmigiana. Press firmly so that cheese sticks.

Place on baking sheet covered with parchment paper. Finish off by sprinkling some cheese over the top too.

Bake for 30-35 minutes, until browned.

Sweet Potato Puree with Brown Sugar and Sherry

This is an intriguing recipe I found in my epicurious app and adapted a bit with marshmallows. The thing I absolutely loved about this dish is the hint of sherry. This is the second sweet potato dish I have placed on the website. You might be able to tell, I love sweet potatoes. If you don’t use 4 pounds of potatoes, reduce the amount of Sherry.

Ingredients:

  • 2 pounds medium-sized red-skinned sweet potatoes (yams)
  • 2 pounds medium-sized tan-skinned sweet potatoes
  • 10 TBS (1 1/4 sticks) butter, room temperature
  • 1/4 cup (packed) golden brown sugar
  • 5 TBS dry Sherry
  • 1 bag mini marshmallows
  • Salt and pepper to taste

Directions:
Preheat oven to 425 degrees. Pierce all sweet potatoes with fork and bake until tender, about 55 minutes. Cool slightly. Using spoon, scoop potato pulp into large bowl. Add butter and brown sugar, using electric mixer, beat until smooth. Beat in Sherry. Season to taste with salt and pepper. Transfer to a baking pan and cover with one layer mini marshmallows. Bake for 6-8 minutes at 400 degrees or until marshmallows are tanned.