Alsatian Style Baked Potatoes And Cheese Bibbelskase Recipes

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ALSATIAN POTATO PIE



Alsatian Potato Pie image

This stunning, savory pie is made of puff pastry wrapped around a potato, leek, and Comté-cheese filling. Perfect as a hearty appetizer or vegetarian main, it is made to win the hearts and warm the stomachs of your party guests.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Serves 6

Number Of Ingredients 12

3 Yukon gold potatoes (about 1 1/2 pounds), peeled and cut into 1/4-inch-thick rounds
Kosher salt and freshly ground pepper
1 cup heavy cream
5 cloves garlic, crushed with the flat side of a large knife
1/2 teaspoon freshly grated nutmeg
2 tablespoons unsalted butter
1 medium leek, white and light-green parts only, halved lengthwise, thinly sliced crosswise and well washed
1/4 cup chopped fresh flat-leaf parsley, plus a few small sprigs for topping (optional)
1 large egg yolk
All-purpose flour, for work surface
1 sheet frozen all-butter puff pastry (about 14 ounces), such as Dufour, thawed
1 1/2 cups grated Comté or Gruyére

Steps:

  • Cover potatoes with water in a medium saucepan. Bring to a boil over high heat. Add a pinch of salt; cook until just tender, 13 to 15 minutes. Drain. Let cool.
  • Bring 3/4 cup plus 3 tablespoons cream, garlic, and nutmeg to a boil in a small saucepan over medium-high heat. Cook until mixture is reduced by half. Season with salt and pepper.
  • Melt butter in a skillet over medium heat. Add leek; cook, stirring occasionally, until softened, about 5 minutes. Remove from heat. Stir in parsley; season with salt and pepper.
  • Preheat oven to 400°. Whisk egg yolk and remaining 1 table- spoon cream in a small bowl; set aside. On a lightly floured surface, divide puff pastry into two 6-by-13-inch rectangles. Set one rectangle on a baking sheet lined with parchment. Top with half of potatoes, leaving a 1/2-inch border all around and overlapping slightly, then half of leek mixture and 3/4 cup cheese; season with salt and pepper. Repeat layering with remaining potatoes, leek mixture, and cheese. Brush edges of pastry with egg wash. Cover with remaining pastry rectangle; gently press edges with a fork to seal. Cut 2-inch slits lengthwise in center of crust, 2 inches apart. Brush with egg wash and sprinkle with parsley sprigs. Refrigerate until cold, about 30 minutes.
  • Bake until golden brown and puffy, about 35 minutes. Remove from oven; pour cream mixture into pie vents with a funnel. Bake 10 minutes more. Let stand 15 minutes before serving.

ALSATIAN CHEESE TART



Alsatian Cheese Tart image

Alsatian Cheese Tart

Categories     Onion     Appetizer     Bake     Cocktail Party     Quick & Easy     Lunch     Bacon     Cottage Cheese     Sour Cream     Phyllo/Puff Pastry Dough     Gourmet     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 36 hors d'oeuvres

Number Of Ingredients 8

1 puff pastry sheet (from a 17 1/4-oz package), thawed
1/2 cup whole-milk cottage cheese
1/4 cup sour cream
1/4 teaspoon salt
1/4 teaspoon black pepper
6 bacon slices (6 oz), cut crosswise into 1/2-inch pieces
1/3 cup packed thinly sliced onion
1 tablespoon freshly grated parmesan

Steps:

  • Put oven rack in middle position and preheat oven to 400°F.
  • Roll out pastry on a lightly floured surface with a lightly floured rolling pin into a 12-inch square, then transfer to a large baking sheet.
  • Blend cottage cheese, sour cream, salt, and pepper in a blender until smooth.
  • Cook bacon in a 10-inch skillet over moderate heat, stirring occasionally, until it just begins to brown, about 5 minutes. (Bacon should be tender, not crisp.) Remove from heat.
  • Spread cheese mixture evenly over pastry, leaving a 1-inch border all around. Scatter bacon and onion on top, then sprinkle with parmesan. Bake until pastry is golden brown, 20 to 25 minutes. Cut into 36 pieces and serve warm.

BIBELESKäS (ALSATIAN POTATOES AND CHEESE)



Bibeleskäs (Alsatian Potatoes and Cheese) image

I ate this as a main vegetarian course at a Strasbourg restaurant. By American standards, it's not really a main course, but a side dish. Either way, it's tasty! I think it would be good as a side to a steak, but it would work well with other dishes, too. Just a warning...this is not a low-fat dish!

Provided by melin44

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs potatoes (about 8 smaller ones)
2 (16 ounce) containers fromage blanc (smooth, fromage blanc is kind of like a creamier, less sour sour cream. I think you could make somet)
2 tablespoons olive oil
1 bunch chives
1 bunch flat leaf parsley
1 large onion (or I've used shallots)
5 garlic cloves
salt and pepper
bacon (cooked and crumbled (optional)

Steps:

  • Peel and cut the potatoes into bite-sized chunks.
  • In a frying pan, heat up the oil, put in the potatoes and let them brown (about 10 minutes). Lower the heat, cover and cook for another 5-10 minutes until they are done. Stir often.
  • While the potatoes are cooking, wash and mince the chives and parsley separately. Place them in ramekins in the refrigerator.
  • Peel and mince the onion and garlic separately. Place them in ramekins in the refrigerator.
  • When you are ready to serve, put the ramekins in the center of the table (including bacon if using) and open the tubs of fromage blanc. Put the fromage blanc in a serving bowl with a large serving spoon or ladle. Each person should serve themselves and mix into the fromage blanc whichever ingredients they'd like. You can either mix the potatoes in with the cheese mixture or dip it. There is usually as much of the cheese mixture as potatoes on the plate.
  • ***Feel free to play around with the herbs and add fresh herbs to change the flavor of the fromage blanc.

Nutrition Facts : Calories 222.9, Fat 7.2, SaturatedFat 1, Sodium 28.9, Carbohydrate 36.7, Fiber 5.3, Sugar 3.2, Protein 4.9

TUSCAN CHEESE POTATO BAKE



Tuscan Cheese Potato Bake image

Tasty combination of potatoes, cheese, and cream sauce with a crispy topping. You may add more cheese as a topping under the panko crumbs if desired. For a lighter version, use milk to replace the heavy cream and light sour cream instead of regular. You may also use Cheddar, Parmesan, or low-fat cheese.

Provided by NancyW

Categories     Side Dish     Casseroles     Potato Casserole

Time 1h25m

Yield 8

Number Of Ingredients 13

5 tablespoons butter
2 green onions, chopped
3 cloves garlic, minced, or more to taste
1 ½ teaspoons chopped fresh thyme
5 tablespoons all-purpose flour
1 ¼ teaspoons salt
½ teaspoon ground black pepper
2 cups milk
1 cup heavy whipping cream
1 (8 ounce) container sour cream
1 cup shredded fontina cheese
2 pounds red potatoes, thinly sliced, ends discarded
¼ cup Italian-style panko bread crumbs, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish.
  • Melt butter in a large saucepan over medium-high heat. Saute onion, garlic, and thyme in hot butter until onion is tender, 3 to 5 minutes. Whisk flour, salt, and black pepper into onion mixture.
  • Gradually whisk milk and cream into onion mixture; bring to a boil, reduce heat to low, and simmer until sauce thickens, about 2 minutes.
  • Stir sour cream into sauce until smooth; add fontina cheese and stir until cheese melts.
  • Arrange 1/2 the potatoes in the bottom of the prepared baking dish. Pour 1/2 the cheese sauce over the potatoes. Repeat with remaining potatoes and cheese sauce. Top with bread crumbs to cover potatoes entirely.
  • Bake in the preheated oven until potatoes are tender and bread crumbs are golden brown, 60 to 70 minutes.

Nutrition Facts : Calories 425.6 calories, Carbohydrate 29.9 g, Cholesterol 92.9 mg, Fat 30.4 g, Fiber 2.2 g, Protein 10.1 g, SaturatedFat 18.5 g, Sodium 635.4 mg, Sugar 4.4 g

ALSATIAN POTATO PIE



Alsatian Potato Pie image

Inspired by the robust cooking of Alsace, a region in northeastern France bordering Germany, this flaky pie features a rich filling of potatoes, Comté (or Gruyère) cheese, leeks, and garlic-infused cream. Rather than adding the cream to the filling at the beginning, it is poured through the vents on top of the pie only after the pastry has turned golden brown, and then the pie is baked ten minutes more. This allows the crust to crisp properly and keeps the potatoes from soaking up all the cream before the pie has finished baking.

Yield serves 6

Number Of Ingredients 12

3 Yukon Gold potatoes (about 1 1/2 pounds), peeled and cut into 1/4-inch-thick rounds
Coarse salt and freshly ground pepper
1 cup heavy cream
5 garlic cloves, crushed with flat side of a large knife
1/2 teaspoon freshly grated nutmeg
2 tablespoons unsalted butter
1 leek, white and pale green parts only, halved lengthwise, thinly sliced crosswise, and washed well
1/4 cup chopped fresh flat-leaf parsley
1 large egg yolk, for egg wash
All-purpose flour, for dusting
1 box store-bought puff pastry, preferably all butter, thawed, or 1/4 recipe Puff Pastry (page 334)
1 1/2 cups grated Comté or Gruyère cheese (about 5 ounces)

Steps:

  • Cover potatoes with water in a medium saucepan. Bring to a boil. Season water with salt; cook until just tender, 13 to 15 minutes. Drain, and let cool.
  • Bring 3/4 cup plus 3 tablespoons cream, the garlic, and nutmeg to a boil in a small saucepan. Cook mixture until reduced by half. Season with salt and pepper.
  • Melt butter in a skillet over medium heat. Add leek; cook, stirring occasionally, until softened, about 5 minutes. Remove from heat. Stir in parsley; season with salt and pepper.
  • Whisk egg yolk and remaining 1 tablespoon cream in a small bowl. On a lightly floured surface, roll out and trim dough into two 13-by-6-inch rectangles. (If necessary, overlap edges of two smaller pieces to form a larger rectangle; brush overlap with water to seal, then roll out.) Set 1 rectangle on a parchment-lined baking sheet. Top with half the potatoes, leaving a 1/2-inch border all around and overlapping potatoes slightly. Top with half the leek mixture and half the cheese; season with salt and pepper. Repeat layering with remaining potatoes, leeks, and cheese. Brush edges of dough with egg wash. Cover with remaining dough rectangle; gently press edges with a fork to seal. Cut 2-inch slits crosswise in center of crust, 2 inches apart, to let steam escape. Brush with egg wash. Refrigerate pie until firm, about 30 minutes.
  • Preheat oven to 400°F. Bake until golden brown and puffy, about 35 minutes. Remove from oven. Pour cream mixture into pie vents with a metal funnel. Bake 10 minutes more. Transfer pie to a wire rack, and let stand 15 minutes before serving.

ALSATIAN POTATO CASSEROLE



Alsatian Potato Casserole image

From Cook's Country magazine. This French casserole is relatively light having no cream and very little butter. But delicious all the same!

Provided by jkoch960

Categories     Potato

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 8

1 tablespoon unsalted butter, cut into bits, plus extra for greasing pie plate
2 1/2 lbs russet potatoes, sliced 1/4-inch thick (about 5 medium)
salt
8 slices bacon, chopped
1 1/2 lbs onions, halved and sliced thin (about 5 medium)
2 medium garlic cloves, minced
2 cups shredded gruyere or 2 cups swiss cheese
1/2 cup low sodium chicken broth

Steps:

  • Adjust oven rack to middle position and heat to 400°F Lightly butter a 9 1/2-inch deep dish pie plate.
  • Place potatoes in large pot and add enough water to cover by 1 inch. Add salt to taste. Bring potatoes to boil over high heat, then lower heat to maintain a gentle simmer. Cook until potatoes are barely tender but still firm, about 7 minutes. Be careful not to overcook potatoes; they should still hold their shape nicely. Drain.
  • Meanwhile, fry bacon in large skillet over medium heat until crisp, about 10 minutes. Use slotted spoon to transfer bacon to plate lined with paper towels and drain well. Discard all but 2 tablespoons bacon fat in pan. Add onions to skillet and cook over medium-high heat, stirring occasionally, until onions wilt and begin to brown, about 7 minutes. Reduce heat to low and continue to cook until onions are very soft and brown, 25 to 30 minutes. Stir in garlic and remove pan from heat.
  • Cover bottom of prepared pie plate with single layer of potato slices and then sprinkle with salt and pepper to taste. Spread half of the onions over potatoes, followed by 1/3 of the bacon and 1/3 of the cheese. Arrange second layer in same way, seasoning with salt and pepper and topping with remaining onions and half of remaining bacon and cheese. Cover with remaining potatoes, arranging slices slightly overlapping around outside of pan and then filling in open spaces with remaining potato slices. Sprinkle with bits of butter, remaining bacon, and salt and pepper to taste. Pour broth over casserole and sprinkle with remaining cheese.
  • Cover pie plate with foil and bake for 30 minutes. Uncover and continue to bake until cheese has melted and top is golden brown, about 15 minutes.

Nutrition Facts : Calories 502.1, Fat 27.6, SaturatedFat 12.7, Cholesterol 65.2, Sodium 393.9, Carbohydrate 45.4, Fiber 5.8, Sugar 6.5, Protein 19.6

ALSATIAN QUICHE



Alsatian Quiche image

Make and share this Alsatian Quiche recipe from Food.com.

Provided by PalatablePastime

Categories     Savory Pies

Time 50m

Yield 4-5 serving(s)

Number Of Ingredients 7

3 small eggs
1 cup heavy cream
1/2 cup grated sweet onion
8 strips bacon, cooked and crumbled
3/4 cup parmesan cheese, freshly grated
1 tablespoon butter
1 quiche pastry dough, prepared (or single pie crust)

Steps:

  • Preheat oven to 350 degrees for the quiche.
  • In a bowl, beat eggs with a whisk; add the cream and beat again; add the grated onion and beat yet again.
  • Sprinkle bacon in the bottom of the shell; sprinkle parmesan over the top of that.
  • Pour cream mixture over all.
  • Dot the top with small bits of butter.
  • Place the pan on a cookie sheet or other drip pan and into a preheated oven.
  • Bake at 350 degrees until domed and light brown.
  • Cool 1/2 hour before cutting and serving.

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