Potatoes Au Stevie Recipes

Steps:

• Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion., Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.

Steps:

• The night before serving, slice the potatoes 1/4-inch thick and transfer to a bowl of cold water. Refrigerate up to 24 hours, changing the water a few times. (This makes the potatoes extra crispy when fried.)
• Melt 1 tablespoon butter in a large pot over medium heat. Add the red onion, white onion, shallots, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the onions are soft, 30 minutes. Stir in the brown sugar, brandy and Worcestershire sauce and cook until most of the liquid has evaporated, about 10 minutes. Remove from the heat and stir in the vinegar; transfer to a bowl and set aside.
• Combine 3 teaspoons crushed peppercorns with 1 teaspoon salt in a large bowl. Add the steak and toss to coat, pressing the peppercorns into the meat. Melt the remaining 1 tablespoon butter in a large skillet over medium-high heat and cook until it just starts browning. Add the steak; cook, turning, until browned on all sides, about 6 minutes. Remove to a cutting board and let rest 10 minutes.
• Meanwhile, drain the potatoes and pat dry. Transfer to a large pot; cover with 2 inches of vegetable oil. Cook over medium-high heat, gently stirring occasionally, until golden brown, about 20 minutes. Remove with a slotted spoon and transfer to a rack set on a baking sheet; season with salt. (The potatoes can be fried up to 2 hours ahead; reheat in a 300 degrees F oven for 5 minutes before assembling.)
• Thinly slice the steak. Spread some of the onion mixture on each potato; top with a slice of steak and a dollop of sour cream. Sprinkle with the remaining 1 teaspoon crushed peppercorns.

Steps:

• Preheat the oven to 350 degrees F.
• Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter.
• Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you've used them all, ending with a layer of potatoes.
• In a small bowl, whisk the cream with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika. Bake for 1 to 1 1/4 hours, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.

Steps:

• Use your favorite potato for this, but if they are new or red potatoes just quarter them without peeling.
• Place in saucepan with water to cover and the salt. Bring to a boil and simmer until tender then remove from heat, drain and return to burner for a few seconds to dry.
• Mash the potatoes, add butter and mash some more. Add sour cream until.
• smooth and creamy but if the mixture starts to get to sloppy don't use all the sour cream.
• Stir in the Potato Toppers and transfer to a lightly buttered casserole dish and cover with grated Cheddar cheese. I prefer aged cheese but that's just me.
• Place in preheated oven at 375F for 5 minutes or until the cheese is melted and starting to crust.
• Remove from oven and serve.