Chunky Two Cheese Potatoes With Garlic And Pesto Recipes

Steps:

• Pulse flour and salt in a food processor once or twice. Add the eggs and yolks, and turn the machine on. Process just until a ball begins to form, about 30 seconds. Add a few drops of water if the dough is dry and grainy; add a tablespoon of flour if the dough sticks to the side of the bowl. Turn the dough out of the food processor, sprinkle it with a little flour, cover it with plastic or a cloth, and let it rest for about 30 minutes. (At this point, you may refrigerate the dough, wrapped in plastic, until you're ready to roll it out, for up to 24 hours.)
• Meanwhile, in a food processor or blender, combine the basil with a pinch of salt, the garlic and about half the oil. Process, stopping to scrape down the sides of the container if necessary, and adding the rest of the oil gradually. Add the nuts and cheese, and pulse a few times. The pesto should be well combined but still chunky.
• Bring a large pot of water to a boil and salt it. Divide the dough in half. Turn one half of the dough onto a lightly floured surface and roll it into a large rectangle no thicker than 1/4 inch and ideally closer to 1/8 inch, adding additional flour sparingly as necessary. Repeat with the rest of the dough.
• Cut into squares no larger than 4 inches across. Drop the squares into the water and cook until tender, 2 to 3 minutes. Drain, reserving a little of the cooking water. Toss the handkerchiefs with the pesto, some salt and pepper, and a spoonful of cooking water, if necessary, to thin the pesto. Serve immediately, garnished with Parmesan.

Steps:

• Preheat oven to 375°F. Place potatoes in 18x12-inch rimmed baking sheet. Mix cream, sun-dried tomatoes, shallots, garlic, pesto and white pepper in large bowl to blend. Pour over potatoes; stir gently to coat. Sprinkle both cheeses over potato mixture. Bake until potatoes are tender and cheese is golden brown on top, about 45 minutes. Let cool 10 minutes before serving.

Steps:

• Place potatoes and garlic cloves in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender. , Meanwhile, in a small saucepan, heat butter and cream; keep warm. Drain potatoes and garlic; return to pan. Add the horseradish, salt, pepper and butter mixture; mash to reach desired consistency. Garnish with thyme if desired.

Steps:

• Thaw scalloped potatoes in frig overnight.
• Stir together potatoes and next 5 ingredients.
• Spoon into lightly greased 11x7 baking dish.
• May be covered and chilled if desired.
• Sprinkle with bread crumbs.
• Bake at 350 degrees for 1 hour or until deep golden brown.
• Let sit 10 minutes.

Steps:

• Layer the potatoes, onion, cheese, salt and pepper into a microwave safe casserole dish. Once finished layering, place 1 teaspoon of margarine on the top of the uppermost layer. Cover and cook in the microwave oven on HIGH for 10 minutes.
• Remove the dish from the microwave and stir before cooking for another 10 minutes or until done. Stir well and serve.