food

4 Epic Potato Recipes

Once you try a cheese and potato pie, nothing else will ever come close. 😳

food

4 Epic Potato Recipes

Once you try a cheese and potato pie, nothing else will ever come close. 😳

Ingredients

  • 2 pounds potatoes, peeled
  • 1/2 cup Parmesan, grated
  • 1/2 tsp salt
  • 1/4 stick butter, melted
  • 1 egg beaten, for egg wash
  • 2 cups bacon
  • 4 eggs
  • 4 egg yolks
  • 1 1/2 cups cream cheese
  • 1 1/2 cups crème fraîche
  • 1 1/2 cups heavy cream
  • 1 cup Gruyere, grated
  • 1 handful parsley, finely chopped
  • 1 handful tarragon, finely chopped
  • 1 handful chives, finely chopped
  • 1/4 tsp salt
  • 1/2 tsp ground white pepper

Steps

  1. To make the potato case: Line a tall 9-inch springform cake pan with baking paper, and grease the inside of the paper.
  2. Peel and grate the potatoes on a coarse grater. Put them into a clean tea towel and squeeze out as much liquid as you can, then transfer them to a large mixing bowl.
  3. Add Parmesan, salt and the melted butter.
  4. Pour the potatoes into the cake pan and press it up the sides of the pan and across the base, to make a firm case for the quiche.
  5. Put the pan into the freezer for 2 to 3 hours, or until frozen solid.
  6. Preheat the oven to 350 degrees.
  7. Bake the potato case for 30 minutes then carefully remove it from the pan and put it onto a wire rack on top of a baking tray.
  8. Brush the inside and outside with egg wash, making sure to seal the inside with the egg wash.
  9. Bake the case again for 15 minutes.
  10. To make the filling: Fry the bacon until crispy and set aside to cool. In a large mixing bowl, whisk the eggs and egg yolks together, then beat in the cream cheese, crème fraîche and heavy cream.
  11. Once the mixture is smooth, add in the grated Gruyere, chopped herbs, salt and pepper.
  12. Take the potato case off the wire rack and put it onto a rimmed baking tray.
  13. Pour the filling into the case and bake for 25 minutes, then let it cool for 30 minutes before serving.

Ingredients

  • 1 tbsp butter, softened
  • 2 pounds potatoes, skin on
  • 4 bay leaves, torn in half
  • 1 1/4 cups heavy cream
  • 1 clove garlic, minced
  • 3 thyme sprigs, leaves picked
  • 1 rosemary stalk, leaves picked and chopped
  • Salt and pepper

Steps

  1. Preheat the oven to 300 degrees.
  2. Butter a round 9-inch dish.
  3. Slice the potatoes thinly using a mandoline. As you slice, stack the potatoes in piles. Place them in the dish starting from the outside, building a circle around the edge of the dish and then into the middle. The potatoes should be standing on their edges like dominoes.
  4. Place the bay leaves between some of the slices.
  5. In a bowl, add the cream, garlic, thyme leaves and rosemary and season with salt and pepper. Stir to combine.
  6. Pour the cream over the potatoes and cook for 1 hour until the potatoes are tender and cooked through.
  7. If desired, turn the oven up to 350 degrees and bake for another 10 to 15 minutes to crisp the tops.

Ingredients

  • 1 pound red potatoes
  • 2 cloves garlic, sliced
  • 3 tbsp unsalted butter
  • 1 tbsp milk
  • 1/2 cup Parmesan cheese, grated
  • 1 cup mozzarella cheese, sliced
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • Salt and pepper

Steps

  1. Preheat oven to 350 degrees.
  2. Generously butter a 9-inch dish.
  3. Peel the potatoes then cut into rough chunks.
  4. Place the potatoes, sliced garlic and a good amount of salt in a large pan and set over a medium high heat. Cover with cold water and bring to a boil.
  5. Simmer until the potatoes are completely tender.
  6. Drain the potatoes and allow to steam for 5 to 10 minutes to allow all the excess moisture to disappear.
  7. Heat the milk and butter until melted.
  8. Pass the potatoes through a ricer and add the milk and butter mixture, season with salt and pepper and mix to combine.
  9. Transfer mixture to prepared pie dish.
  10. Sprinkle the potatoes with Parmesan cheese then place mozzarella slices over the top.
  11. Sprinkle rosemary, thyme, oregano, salt and pepper on top of the mozzarella then bake 30 minutes or until the cheese is golden brown and bubbly.
  12. Let the pie sit for a few minutes before serving

Ingredients

  • 3 tbsp unsalted butter
  • 3 large onions, thinly sliced
  • 1 tbsp fresh thyme leaves, plus extra to garnish
  • 3/4 cup white wine
  • 3 large potatoes
  • 2 apples
  • 1 1/4 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup blue cheese
  • Salt and freshly ground black pepper

Steps

  1. Heat oven to 300 degrees and generously butter a shallow gratin dish.
  2. Heat butter in a large skillet over medium-low heat.
  3. Add onions and a pinch of salt and cook, covered, stirring occasionally for about 10 minutes, until translucent but not coloured. Remove the lid from the pan and increase the heat, cooking until golden brown.
  4. Stir in the thyme and white wine and cook for another 5 minutes then transfer to a bowl.
  5. Peel potatoes and slice them thinly using a mandolin. Do the same with the apples, removing any seeds.
  6. Combine potatoes, apples, and onion mixture in a large bowl. Season well and gently mix to combine.
  7. Mix the milk and cream together in a bowl.
  8. Transfer potatoes and apples to prepared baking dish, spreading evenly.
  9. Pour over the milk and cream mixture and dot with the blue cheese.
  10. Sprinkle over a little more thyme and a good amount of black pepper.
  11. Cover dish with parchment paper, then cover with foil.
  12. Bake gratin until potatoes are tender, about 55 minutes.
  13. Uncover and bake until the top browns, about 20 minutes longer.