FRENCH COUNTRY POTATOES RECIPE - (4.5/5)
Provided by HeatherS
Number Of Ingredients 8
Steps:
- Pre-heat oven 450F Cook mushrooms and onions in a skillet until translucent. Put onions, mushrooms and potatoes in a casserole dish, pour chicken broth over and sprinkle with cheese. Bake covered 30 - 35 minutes until fork tender. Serve immediately.
FRENCH ONION POTATOES
This potato bake is yummy and even better the next day--if there's any leftover that is! Especially great for barbeques.
Provided by Julie
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h10m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
- Place a layer of sliced onions on the bottom of the baking dish. Add a sprinkle of French onion soup mix and a layer of bacon pieces, followed by layers of potato slices, shredded cheese, and cream. Continue adding layers of the remaining ingredients, ending with a layer of shredded cheese on the top.
- Spray a piece of aluminum foil with cooking spray and cover the baking dish.
- Bake in the preheated oven until potatoes and onions are tender, 40 to 50 minutes. Remove foil and continue baking until nicely browned and bubbly, about 10 minutes more.
Nutrition Facts : Calories 452.2 calories, Carbohydrate 29.2 g, Cholesterol 99.1 mg, Fat 30.2 g, Fiber 3.5 g, Protein 17 g, SaturatedFat 17 g, Sodium 788.3 mg, Sugar 2.2 g
FRENCH COUNTRY POTATO SALAD
Provided by Food Network
Categories side-dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- In a pot with a steamer insert, steam the potatoes until tender, about 15 minutes. (The potatoes can also be cooked in boiling salted water for the same amount of time.) Remove from the heat and let cool to room temperature.
- In a pot of boiling water, blanch the leeks for 30 seconds, or until tender. Rinse in cold water and drain. Set aside.
- Cut the roasted peppers in 1/2 crosswise and then cut them into 1/2-inch slices.
- Cut each potato into 8 pieces. In a medium bowl, mix the potatoes, leeks, peppers, thyme, and tarragon. In a separate bowl, stir together the Champagne vinaigrette with the mustard. Drizzle the vinaigrette on the potato salad and toss gently until the vinaigrette coats the salad evenly. Season with the salt and pepper and toss again.
- In a small bowl, whisk the vinegar and salt together until the salt dissolves. Slowly whisk in the oil until the dressing is well blended. Season with pepper, to taste.
COUNTRY FRENCH POTATO SOUP
This is really easy to make and good with a loaf of french bread and a salad for a nice light meal...
Provided by janice brady
Categories Potato
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat chicken broth.
- Add salt, pepper, potatoes, onions and leek.
- Cover and simmer until potatoes are tender.
- Remove from heat and using a potato masher, mash potatoes leaving them in pieces.
- Add parsley, cream and butter.
- Enjoy!
Nutrition Facts : Calories 565.4, Fat 16.9, SaturatedFat 10, Cholesterol 48.4, Sodium 1139.4, Carbohydrate 90.7, Fiber 11.4, Sugar 9.7, Protein 15.6
FRENCH COUNTRY SOUP
I enjoy looking through older recipe books for hidden gems. Here is one from Woman's Day: Famous French Cookery (1969) that is sure to please.
Provided by Acerast
Categories European
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Melt 3 Tablespoons butter in a soup kettle.
- Add carrots, leeks, cabbage and celery.
- Saute over low heat, stirring occasionally, about 20 minutes.
- Add salt, sugar, water and beef broth; bring to a boil.
- Add beans and potatoes.
- Cover, reduce heat and simmer 45 minutes or until vegetables are tender.
- Strain vegetables, reserving the liquid.
- With a food mill, blender or food processor, puree vegetables.
- Return cooking liquid and puree to the soup kettle, stir to combine and reheat.
- Season with salt and pepper if desired.
- Meanwhile, melt 2 Tablespoons butter in a skillet.
- Saute bread slices in butter, turning to saute both sides, until golden.
- Place one slice of bread into each of 6 soup bowls; cover with soup.
- Sprinkle with grated cheese.
Nutrition Facts : Calories 417, Fat 12.3, SaturatedFat 6.6, Cholesterol 25.8, Sodium 1179.3, Carbohydrate 65.5, Fiber 7.7, Sugar 4.8, Protein 12.6
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