Archive of ‘Potatoes’ category

French Onion Mashed Potatoes

‘Tis the season of casseroles. We all have our dirty cookbook pages marked, begging to be opened and rediscovered because everyone just has to have YOUR green bean casserole or we have our unrealistic attempts of “something new this year” bookmarked on our laptops. Oh and don’t even get me started on the pies. As overwhelming as creating a memorable holiday can be, it’s good to have a game plan and here is your play by play for Thanksgiving….sike. I agree it’s helpful to have a game plan but unfortunately we live in a world of unpredictable chaos that can either make or break your day. That’s a lot of pressure for said game plan! My go to recipes are ones I can easily prepare the day or night before and all they need is a simple trip to the oven. Now, I understand some recipes would be hard to make the day before or even become not so appealing (I’ve made mac and cheese for 5 years in a row now for 10+ people so I get it) but maybe our chopping, slicing, and dicing can be done the night before just so you don’t accidentally hurt yourself on the big day. Not a sermon, just a thought. (more…)

You probably think that I’m some kind of mashed potato guru or that Thanksgiving day is my Olympics but let me let you in on a little secret: this was my second time making mashed potatoes…ever. In all seriousness, mashed potatoes have scared me and I always sucker my wonderful sister-in-law into making them. Pathetic I know. I decided to brave these taters and I’m oh so glad I did! I love french onion soup so I wanted to really stick to those simple but hearty elements of the soup. Meaty, dark onions, crusty croutons, and a gloriously cheesy topping. These potatoes were easy, cheesy, creamy and perfect for any Thanksgiving table!

Our ingredient line up:
From Top Left to Right: Butter, onions, heavy cream, fresh breadcrumbs, garlic, Worchestshire sauce, Gruyere cheese, fresh thyme, beef stock, and golden potatoes.

I didn’t mention brown butter is involved because I wanted to surprise you so SURPRISE! You can’t go wrong here. Embrace the butter. We add our heavy cream, fresh thyme, and garlic to the brown butter and let it simmer. You could just add this to the mashed potatoes and be done. But why would you want to be done when cheesiness is just around the corner?

But not this corner! Here, we have the “french onion” part. The onions are cooked down and drenched in Worschestshire sauce and beef stock making them nice and meaty. Think French Onion soup here. That is the inspiration after all.

Next, we layer out potatoes. Spread half of the potatoes in a greased casserole dish.

Add onions (making sure that luscious broth is also included), and breadcrumbs (our “croutons” here).

Then top with the nutty Gruyere. Rinse and repeat. Also, indulge every need to snack on the Gruyere as you cook. I always shred just a little bit more than I need for snacking. You’re the cook!

Now, I wanted to show you the delicious layers from this angle. Can you see the broth from the onions seeping into our wonderful potatoes? That’s magic and perfect moisture for our potatoes so they won’t dry out. Just bake this off in the oven.

Serve this hot! Right out of the oven! And I wouldn’t be offended if you added a little gravy from Thanksgiving dinner to these potatoes. Happy tater making!

Curry Fig Sweet Potato Skillet Gratin

Cozy weather calls for cozy food. That is an absolute fact. I use sweet potatoes a lot in the fall and am always trying to revamp them. Not that simply roasting them with rosemary isn’t always enough, because it is, but the sweet potato is hardly a trending item on everyone’s menu. I thought up this recipe when I was really craving a gratin, a dish that’s usually covered in cream and topped with cheese, and/or breadcrumbs and is baked in the oven. The traditional gratin is thinly sliced potatoes, cooked in cream, and baked until golden brown. The sweet potato works really well with Middle Eastern and Mediterranean spices; I dabble with a spiced sweet potato hash now and then. I’ve also had curry sweet potato fries before so I knew the flavor pairings would be a match made in Heaven. I was actually afraid the whole thing would be too sweet but with the warm spice of the garam masala, coriander, and cayenne, this needs to be a side dish at your next dinner party. Plus, serving it in a skillet makes for a great presentation. See, dinner parties are easy! I just did most of the work for you. Onward! (more…)

Our cozy ingredient line up (get used to the word cozy, I’m obsessed):

From Top Left to Right: Fig jam, spice mixture of nutmeg, garam masala, ground ginger, coriander, and cayenne, curry powder, sweet potatoes, cream (I give you permission to use coconut milk if you wish), and parsley. Totally easy ingredients.

First, we make our curry cream. That either gets you excited or it totally disgusts you. Give it a healthy stir!

This dish is all about layering. A little sweet potato, a little cream, a little spice, a little jam. The sweet potatoes are smiling at you.

We layer until the sweet potatoes are submerged. This isn’t submerged so I had to add a little more cream. I adjusted the recipe accordingly. I will admit the jam looks a leetle weird but once it’s baked, it transforms. Have a little faith in the process! PS. When heated over the stove with a little bit of water, the fig jam is a great sauce for pork or chicken.

Our gratin is baked until tender and bubbling. Bubbling should be the result of every recipe when cooking in the Fall. I wanted to give you an up close and personal shot of this gratin. The curry powder makes it a pretty yellow color.

Add a little parsley and we are in business! There is so much flavor going on here! I’m tempted to make this for Thanksgiving.

I wanted you to see the gratin in action. It’s so creamy and comforting, it’s perfect for a cozy (there I go again!) dinner at home…with friends…and wine. Happy gratin making!

Steakhouse Potato Salad

I’m that person at a cookout who has a plate completely piled high with carby sides. Potato salad, macaroni salad, potato chips, and mac and cheese all make the cut with a measly hot dog clinging to the edge of my plate, begging for its life. Of course, the whole focus of a cookout is the protein because, duh, we’re at a cookout. But no one gets excited for a cookout if there isn’t a plastic cloth covered table, displaying the endless possibilities of sides. Mac and cheese dog anyone? I’ll save that for another day. This gem has been a “must make” for any cookout I go to for the last couple of years. I make it and I know I will be coming home with an empty bowl. This recipe is broken down into 3 easy steps: roasted potatoes, caramelized onions, and cheese. Don’t you wish all of life was this simple?


Let’s check out our ingredient line up!

From Left to Right: We got olive oil, butter, garlic, yellow onion, mayonnaise, greek yogurt, balsamic vinegar, dijon mustard, red and white small potatoes, blue cheese, and parsley.

We will start with our potatoes. Depending on their size, quarter or halve them so they are all close to the same size. Place on a sheet pan.

Drizzle with olive oil and season with salt and pepper. Mix so everything is evenly covered and arrange them cut side down. Make sure they are all in one layer so they roast evenly. If your pan seems crowded, move the party to another sheet pan so the potatoes can roast and not steam. Put them in the hot oven and cook until fork tender; turning once during the cooking time.

As the potatoes cook, let’s start on the onions. Heat the butter in a medium sized skillet over medium low heat. Add onions and a pinch of salt and pepper. We’re layering our seasoning, people! Cook onions until golden brown. Make sure you stir those onions every couple of minutes so they don’t burn! After onions are caramelized, add garlic and cook one more minute. Just a minute!

Add the balsamic vinegar and cook until reduced and thickened. about 2-3 minutes.

The last thing we need to assemble here is the blue cheese dressing. We take the mayonnaise, greek yogurt, dijon, blue cheese, parsley, and black pepper. They are placed in a bowl and simply stirred. Black pepper is key in this recipe since there is a lot of saltiness going on (I’m definitely not complaining). Let’s gather everything!

Grab a large serving bowl and combine potatoes, onions, and blue cheese dressing. Mix and taste for seasoning. THIS IS YOUR LAST CHANCE! Sprinkle parsley as the garnish.

Don’t you just want to plunge your face into that? Also, this potato salad is best served right away or at room temp. Once you put it in the fridge, it all goes downhill from there; the potatoes get weird. Trust me. Enjoy!