FONTINA POTATOES AU GRATIN
We use a white sauce and mild fontina cheese to coat sliced potatoes in this casserole for two. It's rich and delicious!-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , In a greased 3-cup baking dish, layer half of the potatoes, fontina cheese, white sauce and chives. Top with remaining potatoes, fontina, sauce and chives. , Cover and bake at 400° for 30 minutes. Uncover; sprinkle with Parmesan cheese. Bake 10-15 minutes longer or until potatoes are tender and top is lightly browned. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 357 calories, Fat 19g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 859mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 2g fiber), Protein 10g protein.
MASHED POTATOES WITH FONTINA AND ITALIAN PARSLEY
Categories Potato Side Bake Vegetarian Parsley Fontina Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F. Using small knife, pierce potatoes in several places. Place potatoes on small baking sheet. Bake until tender when pierced with skewer, about 1 hour. Cool slightly.
- Bring half and half to simmer in heavy small saucepan. Scrape potatoes from skin into large bowl. Using ricer, food mill or potato masher, mash potatoes. Mix in half and half. Add butter; stir vigorously until butter melts and potatoes are smooth. Stir in 2/3 of cheese and 3 tablespoons parsley. Season with salt and pepper. Transfer potatoes to 11x7x2-inch glass baking dish. Sprinkle with remaining cheese. (Can be prepared 2 hours ahead. Cover and let stand at room temperature.)
- Preheat oven to 425°F. Bake potatoes until heated through and cheese melts, about 15 minutes.
RICH & CREAMY MASHED POTATOES
It's a cinch to jazz up instant mashed potatoes with sour cream and cream cheese, then cook and serve them from a slow cooker. For a special touch, sprinkle this creamy mashed potatoes recipe with chopped fresh chives, canned french-fried onions or fresh grated Parmesan cheese. -Donna Bardocz, Howell, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 2h15m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a greased 4-qt. slow cooker, whisk the boiling water, milk, cream cheese, butter and sour cream until smooth. Stir in the potato flakes, garlic salt and pepper. Cover and cook on low until heated through, 2-3 hours. Sprinkle with parsley if desired.
Nutrition Facts : Calories 299 calories, Fat 20g fat (13g saturated fat), Cholesterol 60mg cholesterol, Sodium 390mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
FONTINA MASHED POTATOES, RICH AND DELICIOUS
I was going to make scalloped potatoes, and had a last minute change, so I took the ingredients and used them in my mashed potatoes. Oh My, they turned out quite delicious and decadent. Not your ordinary Mashed Potatoes... totally worth the extra steps!
Provided by CHRISSYG
Categories < 30 Mins
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Put your fontina in the freezer, this will make it easier to grate later.
- Peel and evenly cube potatoes, place in a pot with enough water to cover by at least two inches, add salt and place on medium heat.
- Bring to a simmer and cook until potatoes are tender.
- Drain and mash the way you prefer (I like a ricer)
- Meanwhile, bring half and half to a light simmer in a small sauce pan. Crack the cloves of garlic with the flat side of your knife, you don't have to smash it down all the way, you'll be fishing it out later.
- Add the cracked garlic to the heated half and half, either reduce heat to low or take off heat and allow the garlic to steep about 5-7 minutes, meanwhile, take the fontina out of the freezer and grate on the large holes of a box grater.
- Remove garlic, turn heat back up to medium and slowly add the fontina, whisking after each small addition. When that is completely incorporated, add the mascarpone dollops at a time and whisk till incorporated.
- Stir the mixture into the mashed potatoes and put them over medium low heat, add butter and sour cream, adjust seasonings with salt and pepper to your taste.
- Just prior to serving, stir in chives.
DIVINE MASHED POTATOES W/FONTINA-SAGE-BRUSSELS SPROUTS #5FIX
5-Ingredient Fix Contest Entry. You take the great rich flavor of Simply Potatoes Traditional Mashed Potatoes and blend with herbs and spices and cheese and broil in as a casserole, Serve a high mound on your plate and top with microwavable Brussels Sprouts and more cheese. Simple, easy, divine! Dig into this side dish and smile!
Provided by NancyManloveCooks
Categories Potato
Time 35m
Yield 3 1/2 cups, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to BROIL.
- Peel plastic film at corner of Simply Potatoes package to allow it to vent and place carton into the MICROWAVE. Heat on high for 3 minutes; then remove film completely and stir. Return to the microwave and cook on high for 1 more minute.
- While mashed potatoes are in the microwave, mince about 6 of the larger sage leaves; setting aside the smaller sage leaves to use for garnish.
- Remove the mashed potatoes from the microwave and add in the 3 ounces of shredded Fontina cheese, minced sage leaves, and garlic powder. Stir until evenly blended. Pour the potato mixture into greased 8x8x2-inch casserole dish. Sprinkle top of potatoes with 2 ounces of the shredded cheese.
- Place in the preheated OVEN and broil on high until cheese is melted and bubbly and golden brown spots appear (about 5-8 minutes). Remove from oven.
- While the potatoes broil, place the frozen Brussels sprouts package in microwave and cook as per the directions on the package, about 6 minutes on high.
- To plate, take an 1/2 to 3/4 cup serving portion of the broiled mashed potatoes and place on a plate. Top with a portion of the microwaved Brussels sprouts. Sprinkle with several of the small leaves of sage and a couple of pinches of the reserved shredded cheese. Serve.
Nutrition Facts : Calories 115, Fat 8.9, SaturatedFat 5.5, Cholesterol 32.9, Sodium 228.1, Carbohydrate 1.4, Fiber 0.2, Sugar 0.5, Protein 7.6
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- Preheat the oven to 400°. Lightly grease a 2-quart shallow baking dish. In a large saucepan, combine the potatoes with enough water to cover by 2 inches. Bring to a boil and cook until fork-tender, 15 to 20 minutes. Drain well and transfer to a large bowl. Mash the potatoes with 4 tablespoons of the butter, the crème fraîche, parsley and chopped sage. Fold in the Fontina and season with salt and pepper. Spread the potato mixture in the prepared dish in an even layer.
- In a small bowl, using your fingers, blend the remaining 2 tablespoons of butter with the breadcrumbs and Parmesan until coarse crumbs form. Top the potatoes with the breadcrumb mixture. Bake for about 30 minutes, until golden and crisp on top.
- Meanwhile, in a small skillet, heat 1/4 inch of olive oil over low heat. Add the sage leaves and cook, stirring occasionally, until crisp, about 3 minutes. Transfer the sage to paper towels to drain. Scatter the fried sage over the casserole and serve.
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