ALPINE POTATOES
I got this out of a small cookbook put out by the local courthouse employees. It's a great Idaho potato dish!
Provided by MizzNezz
Categories Potato
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In saucepan, cook and stir butter and soup until smooth.
- Remove from heat; add sour cream.
- Add onions, celery, and cheese; mix well.
- Add salt, pepper and diced potatoes; mix well.
- Pour into 9x13 baking pan; top with potato chips.
- Bake at 350* for 45-55 minutes.
Nutrition Facts : Calories 279.5, Fat 21.3, SaturatedFat 12.6, Cholesterol 53.7, Sodium 445.4, Carbohydrate 14.6, Fiber 1.4, Sugar 1, Protein 8.4
ALPINE POTATO BAKE
Number Of Ingredients 9
Steps:
- Butter a 2-quart oblong baking dish. In a 3-quart saucepan, cook potatoes in boiling salted water until tender. Drain and let cool.Preheat oven to 375°. In the same saucepan over medium heat, saute onion in butter for 10 minutes or until tender and golden. Stir in flour and pepper, then broth. Stirring, bring to a boil and boil for 1 minute. Remove from heat. Whisk in spicy brown mustard and horseradish.Slice potatoes 1/2 -inch thick. Layer in baking dish. Cover potatoes with sauce and sprinkle with bread crumbs. Bake for 15 to 20 minutes or until hot and bubbly.
Nutrition Facts : Nutritional Facts Serves
PATATE AL FORNO: BAKED POTATOES
Steps:
- Preheat oven to 400 degrees F. Put the potatoes in a roasting pan and sprinkle with the basil, sage, rosemary and garlic. Season with salt and pepper, to taste. Drizzle extra-virgin olive oil on the potatoes, put the roasting pan in the oven and bake until golden brown and tender, approximately 45 minutes.
TARTIFLETTE
This Alpine potato and bacon casserole bakes up golden and gloriously gooey thanks to the slices of soft, pungent rind cheese nestled on top. More traditional recipes call for boiling the potatoes separately in one pot, browning the onion and bacon in a skillet, and then combining everything into a casserole dish for baking. This streamlined version accomplishes it all in one large sauté pan. Serve this with a leafy salad of peppery, bitter greens to cut the richness.
Provided by Melissa Clark
Categories dinner, casseroles, main course
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Add bacon to a cold (10- to 12-inch) skillet and place the pan over medium heat. Let bacon cook until some of the fat renders and the edges turn golden, about 7 to 10 minutes. (You're not looking to crisp the bacon.)
- Add onions to the pan and raise the heat to medium-high. Cook, stirring occasionally, until golden and soft, about 10 minutes longer. Stir in garlic, thyme and nutmeg, and cook for another minute until fragrant.
- Add potatoes, wine, 1/2 teaspoon salt and 1/2 teaspoon pepper, and toss until well combined. Cover the pan and cook, stirring every once in a while so nothing sticks, until potatoes are just tender and the liquid has mostly evaporated, 20 to 25 minutes. If the pan dries out while the potatoes are cooking, add a splash or two of water.
- Leaving the rind on, cut the cheese into slices or wedges. Stir crème fraîche into the potatoes, then nestle the cheese in evenly. Transfer the skillet to the oven and bake, uncovered, until the cheese melts and the potatoes are very tender, 25 to 35 minutes. Serve hot or warm.
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