Food recipes
Even Herb Baked Potato Slices
Even Herb Baked Potato Slices
Ingredients:
4 medium even potatoes
1 tsp salt
2 to 3 Tbsp melted butter
2 to 3 Tbsp. chopped fresh herbs (parsley, chives, thyme, sage)
- or -
2 to 3 tsp. dried herbs
- or -
1.5 tsp caraway seeds or cumin
4 Tbsp grated Cheddar cheese
1.5 Tbsp Parmesan cheese
Directions:
1) Peel potatoes if the skin is tough, otherwise just scrub and rinse
2) Cut potatoes into thin slices but not all the way through. Use a
handle of a spoon to prevent the knife from cutting all the way.
3) Put potatoes in a baking dish. Fan them slightly.
4) Sprinkle with sale and drizzle with butter. Sprinkle with herbs.
5) Bake potatoes at 425 degrees for about 50 minutes
6) Remove from oven. Sprinkle with cheeses.
7) Bake potatoes for another 10 to 15 minutes until lightly browned,
cheeses are melted and potatoes are soft inside. Check with a
fork.
-------
From: Great American Recipes
mara
[12/17/1999 12:11:07 PM]
Gratin of Potatoes Girardet
Gratin of Potatoes Girardet
From: r.gagnaux@chnet.ch (Rene Gagnaux)
Date: Sat, 18 Sep 1993 12:00:00 +0200
Categories: Gratin
Servings: 4
400 g Floury potatoes (14 oz) 20 g Unsalted butter (3/4 oz)
1 x Small clove of garlic Salt, pepper, cayenne and
200 ml Milk (scant 1/2 pint) - nutmeg
100 ml Double cream (scant 1/4 pint
IMPORTANT: The gratin is best if it is given gentle, slow cooking
Peel the potatoes and cut them into thin slices about 3 mm (1/8 in) thick.
ABOVE ALL, DO NOT WASH THEM.
Peel and chop the clove of garlic very finely and mix it with the sclices
of potato.
Put the potatoes into a saucepan with just enough milk to cover them.
Season with salt, pepper, cayenne and a few gratings of nutmeg.
Put the pan over a fairly high heat and cook the potatoes for 4-5 minutes,
or until you can see that the milk has blended and thickened a little with
the starch given out by the potatoes. At this point, add half the cream
and just bring the pan to the boil. Take it off the stove and taste for
seasoning.
Butter a gratin dish. This should be big enough to take the potatoes in a
layer NOT MORE THAN 2 cm (3/4 in) THICK. Arrange the potatoes in the dish
with their creamy milk. Add the rest of the cream and mix it in well.
Sprinkle a few flakes of butter on the surface.
Pre-heat the oven to 160 oC/320 oF. Bake the gratin at the bottom of the
oven for a good 1 1/2 hours.
Excellent with any plainly cooked poultry or roast meat.
(From: Fredy Girardet, Cuisine spontanee)
amyl
[12/17/1999 12:11:11 PM]
Low-fat Scalloped Potatoes
Low-fat Scalloped Potatoes
From: Thomas P Collins
Date: Fri, 5 Nov 93 10:31:22 EST
2 or 3 baking potatoes
1 1/2 cups skimmed milk
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 cup shredded low fat cheddar cheese
Peel and slice potatoes thinly. In a saucepan, combine milk,
flour, salt, garlic powder and cayenne pepper and cook over
medium heat until sauce thickens.
Layer casserole dish with potato slices. Spoon half of sauce
over slices and repeat with remaining potatoes and sauce.
Cover and bake in oven preheated at 350 degrees for 50 minutes
to an hour. Remove from oven and sprinkle with cheddar
cheese.
amyl
[12/17/1999 12:11:15 PM]
Marjoram Potato Casserole
Marjoram Potato Casserole
From: cschnell@iiasa.ac.at (Carey SCHNELL)
Date: Tue, 3 Aug 1993 07:41:31 GMT
750 g potatoes
salt
bunch of fresh marjoram (dried otherwise)
250g cream
2 egg yolks
freshly ground pepper
40 g butter
75g ham
(If I want this as a main meal, then I use minced meat and prepare
it the same way I would for Lasagna (ie spicy and rich)
I then just alternate the layers of meat mix and the potato recipe.)
- Wash, peel and slice the potatoes thinly.
- In lightly salted, rolling boiling water, cook for 5 mins.
(sorry about the sentence stucture- I'm translating this from German-
this is an "authentic" Austrian recipe...)
- Drain the potatoes thoroughly in a sieve.
- Take the Marjoram from the stalks, and chop finely.
- Mix salt, pepper and marjoram with the egg yolks and cream.
- Grease a casserole dish, and place half the potatoes in the form.
- Chop the ham finely, and spread half over the potatoes.
- Sprinkle s and p over the layers.
- Place the rest of the potatoes in the dish, and then pour the
egg mix over the top. Sprinkle with ham, and dot the top with the remainder
of the butter used for greasing the dish.
Cook on 250degrees Celcius (er- Farenheit, ~375) for 30-40 mins, or
until golden on top.
Serve with a green salad dressed with a marjoram/vinegar combination.
Note:
I have made this with basil instead of marjoram (and the same with the
salad) and it was wonderful. To cut down the fat content, I have used
a mustard sauce with chucks of low fat cheese melted into it- also
great!
(1 of 2) [12/17/1999 12:11:19 PM]
Marjoram Potato Casserole
Carey Schnell-Wright
.... An Aussie in exile in Austria
mara
(2 of 2) [12/17/1999 12:11:19 PM]
Potato Recipes : COLLECTION
Potato Recipes : COLLECTION
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Thu, 2 Sep 93 13:29:24 +0200
Contents
l A loha Sweet Potatoes (Stephanie da Silva)
l A rmenian Potatoes (Pat Churchill)
l B aked Potato Slices (Kenneth Steven Simon)
l E ifeler Scholes (Christa Keil)
l F rench Potato Balls (Doreen Randal)
l G nocchis (Maggie Workman)
l H ash Browns (Kathy)
l H ash Browns (Scott Temple)
l H oneyed Roast Potatoes (Doreen Randal)
l H ot Potato Casserole (Doreen Randal)
l Ir ish Potatoes (Barbara Wasson)
l M ajoram Potato Casserole (Carey Schnell)
l M eatless Meatloaf (Mary Kay Petersen)
l M illet "Mashed Potatoes" (Mike Eisele)
l M ock Whitebait (Doreen Randal)
l P apas A La Huncaina, Mas O Meno (Scott Fisher)
l P otatoes Au Gratin (Linda/BDT Burbank, Ca)
l P otato Kibbeh (Basil Hamdan)
l P otato Peel Stock (Doreen Randal)
l P ottkuchen (Pot-Cake -- Made Of Potatoes) (Christa Keil)
l S auteed Potatoes In Lemon And Garlic (Doreen Randal)
l S calloped Potatoes & Tomatoes (Doreen Randal)
l S hepard's Pie (Vickie Mccorkendale)
l S liced And Spicy Potaties (Carey Schnell)
l S weet Potatoes With Grapefruit (Stephanie da Silva)
l W inter Greens And Potatoes (Vegetable Hash) (Marc Rumminger)
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
(1 of 20) [12/17/1999 12:11:23 PM]
Potato Recipes : COLLECTION
From: arielle@taronga.com (Stephanie da Silva)
ALOHA SWEET POTATOES
====================
Ingredients:
4 medium even potatoes
1 tsp salt
2 to 3 Tbsp melted butter
2 to 3 Tbsp. chopped fresh herbs (parsley, chives, thyme, sage)
- or -
2 to 3 tsp. dried herbs
- or -
1.5 tsp caraway seeds or cumin
4 Tbsp grated Cheddar cheese
1.5 Tbsp Parmesan cheese
Directions:
1) Peel potatoes if the skin is tough, otherwise just scrub and rinse
2) Cut potatoes into thin slices but not all the way through. Use a
handle of a spoon to prevent the knife from cutting all the way.
3) Put potatoes in a baking dish. Fan them slightly.
4) Sprinkle with sale and drizzle with butter. Sprinkle with herbs.
5) Bake potatoes at 425 degrees for about 50 minutes
6) Remove from oven. Sprinkle with cheeses.
7) Bake potatoes for another 10 to 15 minutes until lightly browned,
cheeses are melted and potatoes are soft inside. Check with a
fork.
-------
From: Great American Recipes
mara
[12/17/1999 12:11:07 PM]
Gratin of Potatoes Girardet
Gratin of Potatoes Girardet
From: r.gagnaux@chnet.ch (Rene Gagnaux)
Date: Sat, 18 Sep 1993 12:00:00 +0200
Categories: Gratin
Servings: 4
400 g Floury potatoes (14 oz) 20 g Unsalted butter (3/4 oz)
1 x Small clove of garlic Salt, pepper, cayenne and
200 ml Milk (scant 1/2 pint) - nutmeg
100 ml Double cream (scant 1/4 pint
IMPORTANT: The gratin is best if it is given gentle, slow cooking
Peel the potatoes and cut them into thin slices about 3 mm (1/8 in) thick.
ABOVE ALL, DO NOT WASH THEM.
Peel and chop the clove of garlic very finely and mix it with the sclices
of potato.
Put the potatoes into a saucepan with just enough milk to cover them.
Season with salt, pepper, cayenne and a few gratings of nutmeg.
Put the pan over a fairly high heat and cook the potatoes for 4-5 minutes,
or until you can see that the milk has blended and thickened a little with
the starch given out by the potatoes. At this point, add half the cream
and just bring the pan to the boil. Take it off the stove and taste for
seasoning.
Butter a gratin dish. This should be big enough to take the potatoes in a
layer NOT MORE THAN 2 cm (3/4 in) THICK. Arrange the potatoes in the dish
with their creamy milk. Add the rest of the cream and mix it in well.
Sprinkle a few flakes of butter on the surface.
Pre-heat the oven to 160 oC/320 oF. Bake the gratin at the bottom of the
oven for a good 1 1/2 hours.
Excellent with any plainly cooked poultry or roast meat.
(From: Fredy Girardet, Cuisine spontanee)
amyl
[12/17/1999 12:11:11 PM]
Low-fat Scalloped Potatoes
Low-fat Scalloped Potatoes
From: Thomas P Collins
Date: Fri, 5 Nov 93 10:31:22 EST
2 or 3 baking potatoes
1 1/2 cups skimmed milk
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 cup shredded low fat cheddar cheese
Peel and slice potatoes thinly. In a saucepan, combine milk,
flour, salt, garlic powder and cayenne pepper and cook over
medium heat until sauce thickens.
Layer casserole dish with potato slices. Spoon half of sauce
over slices and repeat with remaining potatoes and sauce.
Cover and bake in oven preheated at 350 degrees for 50 minutes
to an hour. Remove from oven and sprinkle with cheddar
cheese.
amyl
[12/17/1999 12:11:15 PM]
Marjoram Potato Casserole
Marjoram Potato Casserole
From: cschnell@iiasa.ac.at (Carey SCHNELL)
Date: Tue, 3 Aug 1993 07:41:31 GMT
750 g potatoes
salt
bunch of fresh marjoram (dried otherwise)
250g cream
2 egg yolks
freshly ground pepper
40 g butter
75g ham
(If I want this as a main meal, then I use minced meat and prepare
it the same way I would for Lasagna (ie spicy and rich)
I then just alternate the layers of meat mix and the potato recipe.)
- Wash, peel and slice the potatoes thinly.
- In lightly salted, rolling boiling water, cook for 5 mins.
(sorry about the sentence stucture- I'm translating this from German-
this is an "authentic" Austrian recipe...)
- Drain the potatoes thoroughly in a sieve.
- Take the Marjoram from the stalks, and chop finely.
- Mix salt, pepper and marjoram with the egg yolks and cream.
- Grease a casserole dish, and place half the potatoes in the form.
- Chop the ham finely, and spread half over the potatoes.
- Sprinkle s and p over the layers.
- Place the rest of the potatoes in the dish, and then pour the
egg mix over the top. Sprinkle with ham, and dot the top with the remainder
of the butter used for greasing the dish.
Cook on 250degrees Celcius (er- Farenheit, ~375) for 30-40 mins, or
until golden on top.
Serve with a green salad dressed with a marjoram/vinegar combination.
Note:
I have made this with basil instead of marjoram (and the same with the
salad) and it was wonderful. To cut down the fat content, I have used
a mustard sauce with chucks of low fat cheese melted into it- also
great!
(1 of 2) [12/17/1999 12:11:19 PM]
Marjoram Potato Casserole
Carey Schnell-Wright
.... An Aussie in exile in Austria
mara
(2 of 2) [12/17/1999 12:11:19 PM]
Potato Recipes : COLLECTION
Potato Recipes : COLLECTION
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Thu, 2 Sep 93 13:29:24 +0200
Contents
l A loha Sweet Potatoes (Stephanie da Silva)
l A rmenian Potatoes (Pat Churchill)
l B aked Potato Slices (Kenneth Steven Simon)
l E ifeler Scholes (Christa Keil)
l F rench Potato Balls (Doreen Randal)
l G nocchis (Maggie Workman)
l H ash Browns (Kathy)
l H ash Browns (Scott Temple)
l H oneyed Roast Potatoes (Doreen Randal)
l H ot Potato Casserole (Doreen Randal)
l Ir ish Potatoes (Barbara Wasson)
l M ajoram Potato Casserole (Carey Schnell)
l M eatless Meatloaf (Mary Kay Petersen)
l M illet "Mashed Potatoes" (Mike Eisele)
l M ock Whitebait (Doreen Randal)
l P apas A La Huncaina, Mas O Meno (Scott Fisher)
l P otatoes Au Gratin (Linda/BDT Burbank, Ca)
l P otato Kibbeh (Basil Hamdan)
l P otato Peel Stock (Doreen Randal)
l P ottkuchen (Pot-Cake -- Made Of Potatoes) (Christa Keil)
l S auteed Potatoes In Lemon And Garlic (Doreen Randal)
l S calloped Potatoes & Tomatoes (Doreen Randal)
l S hepard's Pie (Vickie Mccorkendale)
l S liced And Spicy Potaties (Carey Schnell)
l S weet Potatoes With Grapefruit (Stephanie da Silva)
l W inter Greens And Potatoes (Vegetable Hash) (Marc Rumminger)
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
(1 of 20) [12/17/1999 12:11:23 PM]
Potato Recipes : COLLECTION
From: arielle@taronga.com (Stephanie da Silva)
ALOHA SWEET POTATOES
====================
Printed from https://recipe.bluelayer.org/recipe/74599/even-herb-baked-potato-slices