SMOKED CHILE SCALLOPED SWEET POTATOES
Provided by Bobby Flay
Categories side-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F.
- Whisk together cream and chipotle puree until smooth.
- In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper to form 10 layers.
- Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are cooked through and the top is browned.
BEN NESBITT'S SMOKY AU GRATIN
Potatoes au gratin with a smoky paprika sauce. Sprinkle paprika on top for color.
Provided by Ben Nesbitt
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 1h32m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium-low heat. Add flour; cook and stir until foamy, about 2 minutes. Let cool. Whisk in milk over medium heat until smooth. Stir in 1 1/2 cup Italian cheese blend, onion, and paprika until melted and smooth. Season sauce with salt and pepper. Cook over low heat, stirring occasionally, until flavors combine, about 5 minutes.
- Divide potatoes between two 8x12-inch cake pans. Pour 1/2 of sauce over each pan; stir to coat.
- Bake in the preheated oven until bubbly and hot, about 1 hour. Top pans with remaining 1/2 cup cheese; bake for an additional 5 minutes.
Nutrition Facts : Calories 295.6 calories, Carbohydrate 43.4 g, Cholesterol 26.4 mg, Fat 9.1 g, Fiber 3.2 g, Protein 11.9 g, SaturatedFat 5.7 g, Sodium 233.7 mg, Sugar 5.8 g
SWEET POTATO GRATIN WITH SMOKED CHILES
Steps:
- Preheat oven to 350 degrees.
- Combine the heavy cream and chipotle puree in a small bowl. In an 8 by 8-inch baking dish, arrange a fourth of the sweet potatoes. Season to taste with salt and pepper and pour a fourth of the cream over it. Repeat with the remaining potatoes and cream, forming 4 layers.
- Bake for 1 hour or until the cream has been absorbed and the potatoes are browned. Remove from the oven and let sit 10 minutes before serving.
SMOKY CHIPOTLE POTATO GRATIN
Steps:
- preheat oven to 350F. Boil whole potatoes in salted water until tender. cool to room temp, and cut into 1/2" thick slices. Meanwhile, melt butter in skillet until hot. Saute onion until tender. sprinkle with sugar and cook until caramelized, about 20 min. Layer potato slices and caramelized onions in lighly greased 9 inch square baking dish. Season with salt and pepper. combine cream, chipotles, adobo sauce, and garlic, pour over potato mixture. sprinkle with cheeses. Bake 50 min until golden brown and bubbly
SMOKY POTATO GRATIN (FOR BBQ)
DH and I made this recipe on the BBQ last night to accompany Grill Roasted Chicken with Chimichurri Rojo. From Williams-Sonoma. We enjoyed the potatoes very much. We easily halved the recipe, but still used 2 garlic cloves. We also used salted butter and this was fine.
Provided by Dr. Jenny
Categories Potato
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil over high heat. Salt the water. Add the potato slices and cook until they are slightly softened but not completely tender, about 8 minutes. Drain the potatoes well and let cool.
- Prepare a charcoal or gas grill for indirect grilling over medium-high heat.
- Using the side of a chef's knife, smash the garlic cloves and sprinkle with a generous pinch of salt. Continue smashing and scraping the garlic into a paste.
- In a small saucepan over medium heat, melt the butter. Stir in the garlic paste, parsley and thyme, and season with salt and pepper.
- Spray a mesh grill pan with nonstick cooking spray. Place 2 potato slices in the center of the grill pan, then create 2 separate rings of potato slices: Starting with the inner ring, arrange the slices, slightly overlapping the center slices as well as the previous slice, to create a fanned effect. Then form an outer ring of potato slices, slightly overlapping the inner ring.
- Brush the first layer of potatoes with some of the garlic-herb butter and season with salt and pepper. Repeat to create a second layer on top of the first one. Brush the top layer with garlic-herb butter and season with salt and pepper.
- Transfer the grill pan to the center of the grill and cover the grill. Cook, basting the potatoes with garlic-herb butter every 10 minutes, until they are tender and browned on top, 35 to 45 minutes.
SMOKY POTATO SKILLET
This dish is convenient because it uses packaged au gratin potatoes. You can alter the flavor by substituting a different mix, such as scalloped potatoes with sour cream and chives.-Sue Ross, Casa Grande, Arizona
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute the sausage, celery and onion in butter until vegetables are tender. Stir in the water, milk and contents of sauce mix from potatoes. , Bring to a boil. Stir in potatoes. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender, stirring once.
Nutrition Facts : Calories 368 calories, Fat 24g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 1294mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein.
MOM'S SCALLOPED POTATO GRATIN
These scalloped potatoes were one of my favorite foods growing up, but then I went to culinary school and learned, according to classical methods, how it was "supposed" to be made--and that's how I've been making it ever since. But recently, for whatever reason, I went back and tried to recreate my mother's version and was reminded of why I loved hers in the first place.
Provided by Chef John
Time 1h40m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish with 2 tablespoons butter and set aside.
- Peel potatoes and cut at a 45-degree angle into 1/4-inch thick round slices.
- Arrange 1/3 of the potato slices in an even layer in the bottom of the prepared dish. Season the layer very generously with salt, and sparingly with the freshly ground black pepper, and cayenne, if using. Top evenly with 1/3 of the Cheddar cheese. Repeat this process two more times for a total of three layers of potatoes, except for the last third of the cheese. Slowly and carefully pour in the milk, without upsetting the layers. The milk should almost, but not quite, cover the potatoes.
- Top with remaining Cheddar cheese and place the casserole dish on a sheet pan to catch any drips.
- Bake in the center of the preheated oven until potatoes are tender and the top is well browned and bubbling, about 1 hour and 15 minutes. Let rest for 10 minutes before serving.
Nutrition Facts : Calories 248.2 calories, Carbohydrate 29.2 g, Cholesterol 31.9 mg, Fat 10.8 g, Fiber 3.1 g, Protein 9.5 g, SaturatedFat 6.6 g, Sodium 131.6 mg, Sugar 5.9 g
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