Rotel Potatoes Aligots Recipes

ROTEL POTATOES

Steps:

• Preheat oven to 350 degrees.
• In a bowl, mix Rotel tomatoes, cheddar cheese soup, cream of mushroom soup,water,onion,salt and pepper to taste.
• Pour mixture over potatoes in a greased baking dish.
• Place margarine slices on top and bake for one hour or until potatoes are soft when stuck with a fork.

CHEESY ROTEL POTATOES

Steps:

• Slice potatoes and place in large baking dish.
• Melt 1/2 pound Velveeta cheese, add cream of mushroom soup and diced Rotel tomatoes.
• Heat until cheese and soup are well blended.
• Pour over sliced potatoes.
• Bake at 350° for 45 minutes.

ROTEL POTATOES

Steps:

• Boil whole potatoes with skins on until done. Cool.
• Slice and lay in a large casserole dish.
• Saute pepper, onion, and mushrooms in oil. Add rotel and Velveeta until cheese is melted.
• Pour over potatoes and bake at 350 about 10 minutes or until cheese bubbles.

ALIGOT-STYLE POTATOES WITH ROASTED GARLIC

Steps:

• Preheat the oven to 400 degrees F. Cut off the top third of the head of garlic to expose the cloves. (Reserve the top part for another use.) Put the bulb on a 12-by-12-inch piece of aluminum foil, drizzle with the olive oil and season with a pinch of salt and several grinds of black pepper. Wrap the foil up and over the garlic, leaving some space between the foil and the exposed garlic cloves and seal the edges. Bake until the garlic cloves are deep golden brown and very tender, 45 to 60 minutes. Cool slightly, then squeeze out the tender cloves (see Cook's Note).
• Meanwhile, add the potatoes and bay leaf to a large pot and fill with enough cold water to cover by 1 inch. Season generously with salt. Bring to a boil over medium-high heat, then lower to medium-low and simmer until fork-tender, about 12 minutes. Drain well and discard the bay leaf. Reserve the empty pot.
• Pass the potatoes and roasted garlic through a potato ricer or food mill back into the pot. They should be very finely mashed and smooth. Place over medium-low heat and stir in the heavy cream and butter with a wooden spoon until creamy and combined. Add half the Gruyere and mozzarella, stirring vigorously until the cheese is completely melted and incorporated. Add the remaining Gruyere and mozzarella and continue to stir until all the cheese is melted and incorporated and the potatoes are smooth and stretchy. (The mixture should stretch like melted mozzarella cheese.)
• Taste and adjust the seasoning with salt and pepper. Transfer to a serving bowl, top with chopped chives and serve immediately.