Tag Archives: baked potatoes

Ooey Gooey au Gratin Potatoes

20 Nov
Ooey Gooey au Gratin Potatoes Dish

Ooey Gooey au Gratin Potatoes Dish

I was totally craving some comfort food last night, something creamy, something cheesy, something with potatoes. I headed to my good ole’ Better Homes and Garden’s cook book again for inspiration, then spotted the Au Gratin Potatoes recipe. Well it was actually Potatoes and Eggs au Gratin with tomato wedges and parsley, and the picture of it looked soooo 70s! Not that my photography is any better. However the base recipe sounded good enough, so adapted it with some additions, such as garlic, cayenne pepper, and Parmesan cheese. I left out the  boiled eggs and tomatoes, because that did not sound appealing at all. I just wanted a big mess of ooey gooey creamy cheesy artery-clogging potatoes, and I think I accomplished that! Mind you I don’t splurge on eating this much cheese and dairy that often all at once, but sometimes you just have to throw caution to the wind and indulge.

Ooey Gooey au Gratin Potatoes

1 1/2 pounds potatoes, peeled
1/2 tablespoon butter or substitue
1/2 cup chopped onion
1 teaspoon garlic
2 1/2 tablespoons butter or substitute
3 tablespoons flour
1 1/4 cups milk (I used 2%)
1/2 cup sour cream (you can use low-fat, I didn’t have any)
Mrs. Dash Table Blend, or salt
1/4 teaspoon cayenne pepper
Black pepper to taste
1 cup sharp cheddar cheese, plus more for topping
1/4 cup Parmesan cheese, plus more for topping

Au Gratin Potatoes Served

Au Gratin Potatoes Served

Preheat oven to 375 degrees. Boil the whole potatoes for about 15-20 minutes — just long enough to slice through easily but you don’t want them mushy. Meanwhile place the butter, chopped onion, and garlic in a small glass bowl, cover, and microwave for one minute. Let that rest to cool off while the potatoes finish cooking. When the potatoes are done, drain and wash under cold water until cool enough to handle. Spray a 2-quart casserole dish with oil. Slice the potatoes thinly and layer in the dish and set aside. In a medium saucepan, melt the remaining butter over medium heat. Stir in the flour and combine to make a paste. Then add the milk all at once and whisk until it starts to thicken. Add the cayenne pepper, then season to taste with Mrs. Dash and black pepper. Then add the onions and garlic, and then the sour cream. Lastly, add the cheddar and Parmesan cheeses. Stir well until all combined, then pour over the the potatoes. Pop that baby in the oven for about 45 minutes until bubbly. Carefully sprinkle some additional cheddar and Parmesan cheese on top, then broil for about 5 minutes until the top cheese is nice and brown. Remove from oven and let sit about 10 minutes, if you can wait that long! We had this with crock pot boneless beef ribs and asparagus. Great side dish for any meal when you crave some comfort food.

Spicy Garlicky Potato Wedges

8 Sep
Spicy Garlicky Potato Wedges

Spicy Garlicky Potato Wedges

I really wanted to make a new baked potato recipe the other night, but the only one I saw interesting involved new potatoes with the skins on. But alas, I only had Russet potatoes in the house. But I thought what the heck, a potato is a potato, right? So I made wedgies out of the potatoes instead. And with my never-ending love of garlic, I just had to add that into the mix. And then I thought a little spicy kick would be nice, so in went the cayenne. Since I didn’t have the potato skins all around the potatoes, I figured I needed some kind of coating on it besides the olive oil. I came across another potato recipe that used cornstarch. I thought “What the heck, I’ll try that!” Besides, I knew cornstarch can be used for a variety of purposes besides thickening your egg drop soup. Heck, just the other day my feet were sticking to the bottoms of my dress sandals and went looking for baby powder. Since I couldn’t find any, I used cornstarch instead! I can be very resourceful.

We ate these yummy potatoes with some grilled T-Bone steak and salad. Oh my, what a great meal.

Spicy Garlicky Potato Wedges

3 to 4 medium Russet potatoes, cut into wedges
4 tablespoons olive oil
2 tablespoons minced garlic
5 tablespoons cornstarch
2 teaspoons Mrs. Dash Garlic and Herb Blend
Lots and lots of black pepper to taste
1/2 teaspoon cayenne pepper (or less or none if you don’t like spicy)
Grated Parmesan cheese

Baking Potato Wedges

Baking Potato Wedges

Boil the potatoes for about 30 minutes. Drain and let cool until you can handle them. In the meantime, preheat the oven to 450 degrees. Cut the potatoes into thick wedges. In a large bowl, add the olive oil and garlic. Now in another bowl, mix the rest of the ingredients well. One at a time, add each wedge gently in the oil and garlic and roll around to coat, Make sure you press in some of the garlic into the potato. Lay each wedge in a single layer on an oil-sprayed foil-covered baking sheet. Using your fingers, sprinkle the cornstarch mixture onto each wedge, turning and sprinkling more to coat and rubbing in a bit. This can get a bit messy at this point. Just for good measure, I used some spray olive oil to coat lightly one last time. Bake for 35 to 40 minutes until golden-browned. Delightfully crispy outside, and nice and fluffy on the inside. At the last minute I sprinkled on a bit of grated real Parmesan cheese after I took them out of the oven. That’s optional but it’s a nice addition. They were a little on the spicy side, but some sour cream on the side helped mellow it out.

p.s. I snuck a bit of sea salt onto the top of the potatoes before putting in the oven. I mean really, these just called out for some salt. I do try to cook salt-free for hubby, but what the heck. Every once in a while he even eats fast food… 😉

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