Alpine Potato Bake Recipes

ALPINE POTATOES

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.

ALPINE BAKED PASTA

Steps:

• Preheat oven to 400 degrees.
• Place the water in a large pot and bring to the boil. Add the salt, return to the boil and add the
• pasta. When the water returns to the boil, begin to time the pasta carefully, and after 8 minutes of cooking time add the leeks. Cook the pasta and leeks together for another 2 minutes after the water has returned to the boil.
• While waiting for the pasta to cook, put the butter into a saucepan and begin to melt until golden brown. When the butter is a light nut brown add the sage and poppy seeds and set aside.
• The pasta leek combination should cook for a total time of about 10 to 11 minutes (check the recommended cooking time on the pasta box). Add the spinach in the final 2 minutes of cooking time. Cook together for 2 to 3 minutes, drain and toss with the sage butter, add the salt and pepper and place into a buttered gratin dish.
• Add both cheeses and stir to combine. Place the gratin dish into the oven and bake for 10 to 12 minutes until the cheese has melted and the top edges begin to brown. Serve immediately.

CHOLERA PIE (SWISS ALPINE BACON, POTATOES & APPLE PIE )

Steps:

• Cut the bacon in small sticks thick as a matchstick and as wide as a cigarette is thick Fry the bacon with no added fat over medium-high heat until it becomes soft. Reserve.
• Wash the leek and finely chop it. Peel the onions and slice them thinly. Fry onions and leek in the bacon's remaining fat until they are soft and start turning brown.The author at FX says "I can't emphasize enough how important is this browning process. If you add every ingredient raw to the pie it will just boil and you'll miss half the flavor.".
• Start by peeling the cooked potatoes and grate them coarsely. Salt.
• Peel, core and dice pears and apples. Save this for last lest they turn brown.
• Dice the cheese, heat the oven to 375 and prepare your ingredients around a large baking tray with parchment paper on it.
• Spread the puff pastry onto a baking sheet. Spread the potatoes evenly on the pastry, leaving a good 2.5/1'' space all around.
• On this bed of potatoes, lay the pear and apple cubes and cover them with the onion and leeks and then the bacon.
• Finish with the diced cheese and sprinkle with crushed black pepper.
• Cover with the second puff pastry sheet and carefully seal around the edges. Make a few holes on top with a fork to let the steam escape.
• Beat the egg yolk or whole egg and paint the pie with a kitchen brush. This will turn it golden when it bakes.
• Bake for 30 minutes in a hot oven (190°C) until golden.
• Let it rest for 5 minutes before slicing with a long and very sharp serrated blade.

CHEESY SWISS BAKE

Steps:

• Heat oven to 200C/fan 180C/gas 6. In a large pan, boil the potatoes for 5 mins, then drain and tip into a large mixing bowl.
• Melt the butter in a saucepan and gently fry the onion until soft. Add the bacon and cook for a further 5 mins. Mix the bacon and onion with the potatoes in the bowl.
• Stir in the wine, cream, most of the cheese and a little paprika. Season and mix together, then spread over a large (30cm long x 4cm deep) buttered baking dish. Sprinkle with the remaining cheese, cover with foil and cook for 25 mins. Remove the foil, sprinkle a little more paprika over the top and cook for a further 20 mins until the cheese is golden brown.

TARTIFLETTE

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.

ALPINE POTATO BAKE

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.

TARTIFLETTE - ALPINE MELTED CHEESE, BACON AND POTATO GRATIN

Steps:

• Preheat the oven to 200°C/400°F/gas mark 5.
• Bring a large pan of water to the boil and cook the potatoes whole, in their skins, for 15 minutes.
• Meanwhile, cook the onion and bacon in the butter in a heavy frying pan over a medium heat; they should sweat but not brown. When they are cooked, discard the fat and add the glass of wine and the creme fraiche and mix well.
• Drain the potatoes and as soon as they are cool enough to handle peel them - the quicker the better. Slice thinly across.
• Choose an ovenproof earthenware dish and rub it well with the cut halves of garlic. Layer half the sliced potatoes across the base, season them with salt and freshly ground black pepper, then scatter over half the onion and bacon mixture.
• Cut the Reblochon cheese in half through the centre of the cheese, leaving you with a cut edge and a skin/rind edge, then lay one half of the cheese on top of the potato, bacon and onion mixture. Add the remaining bacon and onion mixture followed by the rest of the potatoes and more seasoning.
• Place the remaining half of cut Reblochon cheese skin/rind side up on top of the potatoes. Bake for 10 minutes, then reduce the heat to 180C/350'F/gas mark 4 for a further 20-25 minutes. The Reblochon should melt within its skin and the cheese drip down throughout the dish, while the potatoes will become crispy and golden brown.
• Tartiflette is a filling dish and all you really need to go with it is a mixed green salad, crusty French bread and a selection of pickles.