Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Friday, 11 April 2014

Decadent as Sin Potatoes or Potatoes with Panache!

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I make no apologies to all the carb haters out there.  I LOVE potatoes.  The potato is by far my favourite vegetable.  You can take away my pies and cakes, but don't you even dare touch my potatoes!   They're not going anywhere!

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I love them any way I can get them.   Any how.  Any time.  Breakfast, lunch or dinner . . . snacktime.    I do not think there is a potato that I have met that I didn't instantly fall in love with.  Word of truth.

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And just when I think they can NOT get any better . . . they do.  By way of this decadently deliciously creamy and sinful potato casserole.   You may well end up hating me for showing this to you  . . .  but it just had to be done.

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I just can't keep something this delicious all to myself . . .  as much as I may want to.  It begs to be shared.  It boasts of a wonderfully tender and flavourful base of potatoes, cooked until tender in cream and stock, along with onions and garlic . . . baked until golden brown . . .  but that's not all . . .

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Another creamy mixture is created using thawed hashbrown pattied crumbled together and cooked with yet more cream and stock . . . with Parmesan cheese . . .  and chives . . . and then this is spread over top, sprinkled with MORE Parmesan and then baked until the whole thing is tinged with crisp golden potatoes and cheese on top . . .  rich and creamy beneath . . . and altogether decadently sinfully wonderful  to eat.   I'd go so far as to call this dangerous.  Don't say I didn't warn you.

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*Decadent as Sin Potatoes*
Serves 4 to 5

Indulgently creamy and rich potato dish that will have everyone digging their fork back into the dish for just . . .  one . . .  more . . .  bite.  You know you shouldn't but you will.  If potatoes are your favourite vegetable.  You just hit the jackpot.  

1 TBS unsalted butter
1 medium onion, peeled and finely chopped
1 fat clove of garlic, peeled and minced
345ml of double cream (1 1/2 cups heavy cream) divided
180ml of chicken broth (3/4 cup) divided
1 1/4 pounds of red skinned potatoes, peeled and cut into 1/2 inch chunks
pinch of freshly ground nutmeg
fine sea salt and freshly ground black pepper to tase
1/2 tsp finely grated zest from an unwaxed lemon
1 tsp lemon juice
1/2 bag of frozen hash brown patties, thawed and crumbled
1 1/2 ounces Parmesan cheese, finely grated (3/4 cup)
3 TBS finely chopped fresh chives  

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Preheat the oven to 200*C/400*F/ gas mark 7.  Butter a 9 inch square baking dish and set aside.

Melt 1 TBS of the butter in a large heavy bottomed saucepan.  Once it begins to foam add the onion.  Cook, stirring occasionally, until it has begun to soften, without browning it.   Stir in the garlic and cook for about 30 seconds.  Add 225ml of the cream and 120ml of the chicken broth, the cubed potatoes, the nutmeg, 1/2 tsp of salt and 1/4 tsp of black pepper.  Bring to the boil and then reduce to a very slow simmer.  Cook for about 10 minutes, just until the potatoes are slightly translu and the mixture is slightly thickened. Remove from the heat and stir in the lemon zest and lemon juice.  Pour the mixture into the prepared baking dish, smoothing over the top.  Place into the heated oven and bake for 15 to 20 minutes, until bubbling and just golden brown on the surface.

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Add the remaining cream and broth to the saucepan and crumble in the thawed hashbrowns.  Season with some black pepper.  Cook, stirring, until the liquid has mostly evaporated.   Remove from the heat and stir in 1 ounce of the parmesan cheese (1/2 cup) and 1 TBS of the chives.  Spread this mixture over top of the casserole of golden potatoes, smoothing it out again. Sprinkle with the remaining Parmesan cheese.

Return to the oven and bake for a further 15 to 20 minutes, until the top is golden brown.   Allow to stand for 5 to 10 minutes prior to serving.  Sprinkle with the remaining chopped chives and serve.

I served these with some corn and glazed pork chops.   The Toddster was a happy man.  He loves potatoes too.  When I get it right, I get it really right.  You can thank me in the morning. ☺

8 comments:

  1. I'd be pushing both you and Todd out of the way to get to this dish. I don't think there's a carb I've ever met that I didn't instantly love - and potatoes are right up there. ♥

    We don't have frozen hash browns here. Do you think something like tater tots would be okay? I'm really keen to try this.

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  2. I think they would work find Marie! Just thaw them out first and crumble them. I do that with a lot of things. We only get the hash brown patties here, not the loose hash browns like they get in North America, so I just usually crumble up the frozen patties!

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  3. Ohh..they do look sinful..I am a potato fan also:)

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  4. You wouldn't want to eat them every day Monique, but as a once in a blue moon treat, they are fabulous!

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  5. I'm one of those people that could live on potatoes. Going to keep this recipe and once I recover from my surgery,,,,,, oven, here we come!

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  6. I hope that you like them Cynthia! I could live on them too! xx

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  7. Those look AMAZING!! I want some right now!!!

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    Replies
    1. Thanks April! They are pretty naughty! xoxo

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