CHEESY SCALLOPED POTATO BUNDT
Full disclosure: You won't be able to stop eating these creamy, cheesy spuds. These crowd-pleasing potatoes are layered in a bundt pan to make an impressive dome shape.
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Generously butter a 12-cup bundt pan (use all the butter; it may seem like a lot, but the potatoes need it to stick to the sides of the pan and to crisp up).
- Thinly slice the potatoes on a mandoline (they need to be thin enough to easily bend when folded). Starting on the bottom of the pan lay the potatoes in a slightly overlapping formation, sticking to the butter, until the entire pan is covered in one layer of potatoes.
- Stir together the heavy cream, Parmesan, garlic, rosemary, scallions, 2 teaspoons salt and a few grinds of black pepper in a large bowl. Toss the remaining potatoes in the cream mixture until well coated.
- Using a quarter of the potatoes, layer them in a circular formation, slightly overlapping in the bottom of the pan. Top with 8 pieces of the Cheddar in a slightly overlapping circle. Repeat two more times. Top with the remaining quarter of the potatoes so that all of the cheese is covered. Bake until the potatoes are a dark golden brown, crispy on top and a paring knife can easily be inserted and removed into the center of the dome, about 1 hour 20 minutes. Let rest for 10 minutes. Run a small offset spatula around the edges of the pan to help loosen the potatoes from the side. Invert onto a serving platter. Serve immediately.
POTATO AND CABBAGE BUNDLES
Categories Onion Potato Vegetable Bake Sauté St. Patrick's Day Horseradish Cheddar Spring Family Reunion Cabbage Boil Gourmet
Yield Makes 4 to 6 main-course servings
Number Of Ingredients 16
Steps:
- Cook onion in oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until soft and golden, 6 to 8 minutes.
- Bring a 6- to 8-quart pot of salted water to a boil. Discard any discolored or damaged tough outer leaves from cabbage, then core cabbage and carefully lower into boiling water using a slotted spoon.
- Boil cabbage, pulling off 6 large leaves (to be used as decorative wrappers and eaten if desired) with tongs as they soften and leaving them with remaining cabbage, 5 minutes. Transfer large leaves to a bowl of ice water to stop cooking. Transfer remaining cabbage to a colander to drain. Transfer large leaves to paper towels to drain, then pat dry.
- Lightly butter muffin cups, then put 2 parchment strips in a crisscross pattern in each cup. (You will have a 2-inch overhang.) Line each cup with a large cabbage leaf. Coarsely chop enough remaining cabbage to measure 3 cups, then add to onion along with garlic, 1/4 teaspoon salt, 1/8 teaspoon pepper, and water and cook over moderate heat, stirring occasionally, until cabbage is tender and browned, about 10 minutes.
- Put oven rack in middle position and preheat oven to 350°F.
- Peel potatoes and cut into 1-inch cubes, then cover with cold salted water by 1 inch in a 2- to 3-quart saucepan and bring to a boil. Cook potatoes until tender, about 15 minutes. Drain in a colander, then set potatoes in colander over saucepan to steam-dry, uncovered, 5 minutes. Mash potatoes in a large bowl, then stir in buttermilk, cheese, horseradish, 1/2 stick butter, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper until combined well.
- Melt remaining 2 tablespoons butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook bread crumbs, stirring frequently, until golden, 5 to 7 minutes.
- Fill each cabbage leaf with about 1/2 cup potato mixture, then divide cabbage mixture among leaves. Top with remaining potato mixture, then sprinkle evenly with bread crumbs. Fold edges of cabbage in toward filling (do not completely cover).
- Bake until heated through and edges of cabbage are well browned, 25 to 30 minutes.
- Transfer stuffed leaves to plates using parchment overhangs.
RED POTATO BUNDLES
As a basketball player in college, I was always hungry. My mother began supplying me with recipes, and I haven't stopped cooking since!-Kriss Erickson, Kalauea, Hawaii
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Place the potatoes, onion and garlic on two pieces of heavy-duty foil (about 12 in. square); top with rosemary, salt, pepper and cheese. Drizzle with oil. Fold in edges of foil and seal tightly., Grill, covered, over medium heat for 40-45 minutes or until potatoes are tender. Carefully open foil to allow steam to escape.
Nutrition Facts : Calories 390 calories, Fat 29g fat (5g saturated fat), Cholesterol 4mg cholesterol, Sodium 694mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.
GRILLED POTATO BUNDLES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat a grill to medium-high heat.
- Pile the potatoes and onions evenly on 6 squares of foil. Add 2 tablespoons butter to each and splash on some cream. Sprinkle on some paprika, salt and black pepper, then finish with a sprinkle of minced parsley on top. Fold the foil pieces to wrap into bundles.
- Place the potato bundles on the hottest spot on the grill for 30 minutes. Serve the bundles right on the dinner plates.
BACON POTATO BUNDLES
Make and share this Bacon Potato Bundles recipe from Food.com.
Provided by Jolene Green
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place the potatoes on four pieces of greased heavy duty aluminum foil.
- Place onion and green pepper between potatoes to quarters; top with bacon.
- Sprinkle with salt and pepper.
- Wrap in foil.
- Grill, covered. over med-high heat for 40-50 minutes or until potatoes are tender, turning once.
Nutrition Facts : Calories 256.5, Fat 10.5, SaturatedFat 3.5, Cholesterol 15.4, Sodium 197.3, Carbohydrate 35.6, Fiber 4, Sugar 3.8, Protein 6.2
HASH BROWN POTATO BUNDLES
Individual servings of hash brown potatoes and chopped vegetables, mildly seasoned with butter, are a pleasant meal accompaniment. These would be great for camping trips. Recipe courtesy of Land O Lakes.
Provided by diner524
Categories Breakfast
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees Fahrenheit.
- Spray or butter part of the foil before adding the frozen hash brown patty on the square of heavy-duty aluminum foil.
- Top each hash brown patty with 1 tablespoon butter, 1 slice onion, 1/4 teaspoon bouillon granules and 1/4 teaspoon dill weed(I use way less); sprinkle with salt and pepper.
- Bring edges of aluminum foil to center; tightly seal top and sides.
- Bake for 35 to 45 minutes or until potatoes are fork tender.
- GRILLING DIRECTIONS:.
- Heat gas grill on medium or charcoal grill until coals are ash white.
- Place packets on grill.
- Cover; grill, turning occasionally, until potatoes are fork tender (15 to 20 minutes).
BACON POTATO BUNDLES
Dorothy Sutherland of Seven Points, Texas cuts cleanup by grilling this versatile side dish in foil packets. "Wrap the bacon around the veggies and secure it with a toothpick for a fun presentation," she suggests. "Add carrots, squash or whatever vegetables you wish."
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place the potatoes on four pieces of greased heavy-duty aluminum foil. Place onion and green pepper between potato quarters; top with bacon. Sprinkle with salt and pepper. Wrap in foil. Grill, covered, over medium-high heat for 40-50 minutes or until the potatoes are tender, turning once.
Nutrition Facts : Calories 434 calories, Fat 13g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 189mg sodium, Carbohydrate 70g carbohydrate (8g sugars, Fiber 7g fiber), Protein 10g protein.
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