Scottishsteakandaleoverbleucheesepotatoes Recipes

COTTAGE POTATOES

Steps:

• Place the potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil; reduce heat to medium. Cover and cook for 5-7 minutes or until tender; drain. In a bowl, combine the cheese, onion, green pepper, pimientos, bread, 2 tablespoons parsley and salt. , In a greased shallow 4-qt. baking dish, layer a third of the potatoes and a third of the cheese mixture. Repeat layers twice. Pour milk and butter over all; sprinkle with cornflake crumbs. , Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until bubbly and top is golden. Sprinkle with remaining parsley.

SCOTTISH OATCAKES

Steps:

• Bring oats and heavy cream to a simmer in a pot over medium-high heat. Stir and cook for 1 minute and turn off the heat. Let cool down to room temperature, at least 10 minutes.
• Transfer oat mixture into a bowl. Add lemon zest and lemon juice. Drizzle in honey and crack in an egg. Add salt and baking soda. Mix thoroughly with a spatula. Stir in flour until no dry spots remain. Cover and let rest for at least 1 hour.
• Heat butter in a skillet over medium heat. Scoop spoonfuls of the oat mixture into the hot skillet and flatten to your desired thickness. Cook until browned and tops spring back when touched, 3 to 4 minutes per side.

SCOTTISH "FRIED" POTATOES

Steps:

• Melt butter/margarine in a 12-inch cast-iron skillet on medium-high heat.
• Arrange sliced potatoes and onions in the skillet over the butter and sprinkle with salt, paprika, peppers, and parsley.
• Allow potato mixture to cook for a few minutes, turning to brown evenly. Potatoes should be just barely browned.
• Add the broth and the water to the skillet and cover tightly with a lid.
• Turn heat down to medium and simmer for about 30 minutes, or until liquid is absorbed. Stir several times during cooking to prevent potatoes from sticking.

SCOTTISH BEEF AND POTATOES RECIPE - (4/5)

Steps:

• TO MAKE THE BEEF AND POTATOES: Peel and slice the potatoes into a 3/8-inch-thick pieces. Put the slices into a pan with cold water to cover, add 1/2 teaspoon of the salt, bring the water to a boil, and simmer for 2 to 3 minutes or until the potatoes are tender. Drain and set the potatoes aside. Preheat the oven to 375 degrees F. In a skillet over medium-high heat, heat the oil and sauté the onion until lightly golden brown, about 10 to 12 minutes. Stir in the flour with a wooden spoon and cook for 1 minute. Add the ground beef and break it up with the spoon. Sauté the beef for 10 minutes, scraping the bottom of the skillet with the wooden spoon. When the flour and beef are brown, pour in the beef broth, Worcestershire sauce, ketchup, the remaining salt, and the pepper. Bring to a boil, and simmer for 2 to 3 minutes, until thickened. Set aside while you make the sauce. TO MAKE THE SAUCE: Whisk the butter, flour, and milk together in a nonreactive saucepan. Heat to a boil, whisking constantly and vigorously, until the sauce is smooth and thickened. Simmer for 2 to 3 minutes, whisking frequently. Remove the sauce from the heat, and whisk in a 2/3 cup of the cheese and the egg yolk. Season with the salt and nutmeg. TO ASSEMBLE THE PIE: Spread the meat mixture in to a 9-x-9-inch casserole, then cover the meat with the sauce. Top the sauce with the potatoes, overlapping the slices to make a scalloped pattern. Cover with the remaining cheese and bake for 20 to 25 minutes, or until lightly brown. (For an extra-brown top, run the pie under a hot broiler.) Let the pie set at room temperature for 5 to 10 minutes before serving.