Baked Parmesan Hash Browns

April 27th, 2016

Hash Browns 1

We have many visitors at the lake during the year.  Because of that, I am always looking for recipes to serve to a crowd.  Breakfast hash browns take time and when you are juggling eggs and bacon, it is just one more pan that has to be watched.  I found this simple baked hash brown recipe on Pinterest.  You can even prep it the night before.

We went for our first boat ride of the season last week.  Spring on the lake is so beautiful.

LL Kissing Alligators

The iconic view of Lake Lure is one of our favorites.  We call this the “kissing alligators” view.  The mountain to the right is obviously an alligator head.  The mountain to the left is a little obscured, but definitely looks like an alligator head.  Our cottage is next to the orange boathouse on the right.

LL French Chateaus 2

I have several favorite houses on the lake.  Surprisingly they all have a French Chateau look to them.  I got in trouble a few years ago peeking into this house when it was under construction.  There were “No Trespassing” signs posted, which I ignored.  The owner was next door and was not happy with me.  I tried to explain that I was a decorator and could not help myself; it fell on deaf ears.

LL French chateaus 1

This stucco house with French blue shutters is for sale if anyone is interested.  Here is a link.  By the way, I am happy to say that we have just sold our Florida house.  We will be returning to Florida soon to arrange an estate sale.

Hash Browns 2

Returning to the subject of these hash browns, I used frozen hash browns from Trader Joe’s.  I like them because they have no artificial ingredients.  Like I said before, you can prep them the night before in the pan and cover with plastic wrap for the morning.  It couldn’t be easier, and they would look great on a serving platter.

BAKED PARMESAN HASH BROWNS ( Recipe from Delicious Table )

1 bag frozen hash brown potatoes
4-5 sliced green onions
1/2 cup grated Parmesan cheese
1 teaspoon sea salt
1/2 teaspoon pepper
2 tablespoons olive oil

Spray a muffin tin with non-stick spray.  Press dry potatoes in a large mixing bowl with paper towels, this helps them crisp.  You can also use a salad spinner to help dry the potatoes.  Mix all ingredients in the bowl.  Scoop into muffin tin and press with spatula or a spoon.  Bake 45-60 minutes at 400 degrees until crispy.

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Crispy Salt and Vinegar Potatoes

January 30th, 2016

Salt and Vinegar Potatoes 1

Potatoes have been rather scarce in our house lately.  We are trying to cut back on carbs.  But when I do eat potatoes, it has to be worth it.  No plain old baked potato for me.  So when I saw this recipe on the Bon Appetit website, I knew that these potatoes would be special.  Salt and vinegar go so well with potatoes.  The traditional British fish and chips always includes malt vinegar on the chips.  One of my favorite potato chips is with salt and vinegar.  What you see here is what was leftover from last night’s dinner.  We would have eaten more, but I told David that I needed enough left over to photograph in the light of day.  We food bloggers are a breed apart and we are getting quite a reputation.

Cartoon

I had to laugh when I saw the above cartoon on Facebook the other day.  I do try to be surreptitious when photographing food in restaurants, but the dining industry is on to us.  And now we have lots of people doing it.

Salt and Vinegar potatoes close

But photographing these potato beauties this morning in my sunny kitchen, er, living room by the only light that is just right, I was happy that I had leftovers.  We had them for lunch.

The potatoes are first cooked in a saucepan in a vinegar and water mixture.  After draining they are sauteed in butter and given a final splash of vinegar and maldon or coarse sea salt. The vinegar permeates the potatoes so nicely.   The coarse salt just adds that final finish to these crispy on the outside and creamy on the inside yukon golds.

CRISPY SALT AND VINEGAR POTATOES ( Bon Appetit )

Cooking the potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor.

Ingredients

SERVINGS: 4

  • 2 pounds baby Yukon Gold potatoes, halved, quartered if large
  • 1 cup plus 2 Tbsp. distilled white vinegar
  • 1 tablespoon kosher salt, plus more
  • 2 tablespoons unsalted butter
  • Freshly ground black pepper
  • 2 tablespoons chopped fresh chives, or green onion tops
  • Flaky sea salt (such as Maldon)

Preparation

  • Combine potatoes, 1 cup vinegar, and 1 Tbsp. kosher salt in a medium saucepan; add water to cover by 1”. Bring to a boil, reduce heat, and simmer until potatoes are tender, 20–25 minutes; drain and pat dry.
  • Heat butter in a large skillet over medium-high heat. Add potatoes; season with kosher salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 8–10 minutes. Drizzle with remaining 2 Tbsp. vinegar. Serve topped with chives or green onions and sea salt.

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Mashed Potato Casserole and Other Ramblings

May 15th, 2015

Mashed Potato Casserole 1

Allow me to ramble a bit.  This will be a rather disjointed post.  It seems I have been snapping pictures willy nilly with no particular theme in mind.  We did have this mashed potato casserole last week.  David was grilling ribs and I knew that the timing for dinner would remain up in the air.  There are many steps involved in his rib recipe.  So, as not to worry about the mashed potatoes, I turned them into a casserole that could be kept warm in the oven.  The topping of breadcrumbs, Parmesan cheese and butter was delicious.

Porch Tulips 1

Yesterday we had an old friend from our college days over for lunch.  She has moved close to our area and we had the best time catching up with each other.  I set the table on the porch, and although it was cool, we enjoyed being outside.

Porch Couscous

Our lunch included Ina Garen’s Couscous and Tuna Salad.  You can find the recipe here.

Porch Salad

I made a simple tossed salad with Spring greens, mandarin oranges, raspberries and almonds and these focaccia breadsticks with an oil and balsamic vinegar dipping sauce.

Porch Sign

David took me out to lunch for Mother’s Day at a small town near us.  After lunch we browsed in several antique shops.  I found this “Antiques” sign.  It is obviously not old, but it looks great hanging on my porch.

Lake Lure House Spring 1

I also found this colorful hanging basket to hang at the entrance to the cottage.

Potato Casserole 2v

MASHED POTATO CASSEROLE

6 medium baking potatoes, peeled and cubed
4 tablespoons butter
1/2 to 1 cup half and half or cream
A large handful of chives, chopped
Salt and pepper to taste

For the topping:
1/3 cup Italian style breadcrumbs
1/3 cup grated Parmesan cheese
3 tablespoon melted butter

Place potatoes in a large saucepan with water to cover.  Add a generous teaspoon of salt.  Bring to bowl and cook until tender.  Drain potatoes.  Add butter and enough half and half to mash into a creamy consistency.  Add chives and mix in.

Grease a casserole dish.  Add potato mixture.

Mix together the topping ingredients.  Spread over potatoes.  Place in a preheated 350 degree oven and bake for 30 minutes.  Can be held in a warm oven until needed.

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Mimi’s Lyonnaise Potatoes

November 8th, 2014

Lyonaisse Potatoes 1

It is official.  The cookbook that I have been patiently awaiting arrived in my mailbox last week.  Mimi Thorisson, of the lovely blog Manger, published her exquisite book A Kitchen in France; A Year of Cooking in My Farmhouse.  I am totally thrilled with it.  It is a large book, worthy of coffee table placement.  The pages are thick and of the finest quality.  It is richly photographed by her talented husband Oddur and Mimi’s prose about their lives in the Medoc region of France is spellbinding.  I will stop gushing now, but I believe that anyone would be happy to own this cookbook. Click on my Favorite reads widget on the right to get the information about the book from Amazon.  You have to be on my home page to see the link.

A Kitchen in France 2

The recipes are unique and are arranged seasonally.  Trying to decide which ones to try first was a pleasant dilemma.  Most of the recipes are easy and familiar. But there are a few that are uniquely French and a little challenging, like squab pie with foie gras and armagnac.  I am starting with recipes that are familiar to me and you can’t get any more basic than the humble potato.  Mimi’s recipe for Lyonnaise potatoes is easy and delicious.

Lyonnaise Potatoes 2V

 

By sauteing the partially cooked sliced potatoes in several batches, you are assured that you will get evenly browned potatoes.  The finished dish with the cooked onions goes into an oven for about 10 minutes at the end.  This makes it possible to make the dish ahead of time before the final finish in the oven.

Lyonaisse Potatoes 3The potatoes are buttery and crispy.  Mimi calls Lyonnaise potatoes “the little black dress of side dishes”.  It goes with everything.

MIMI’S LYONNAISE POTATOES

2 pounds new potatoes, peeled
About 11 tablespoons butter
Fine sea salt and freshly ground black pepper
2 onions, thinly sliced
A bunch of fresh parsley, leaves removed and finely chopped

Put the potatoes in a large pot, add enough salted cold water to cover, bring to a boil, and cook until parboiled, 10 to 15 minutes.  Drain in a colander and rinse under cool running water.  Let cool for a few minutes, then slice the potatoes into 1/8-inch thick slices.

In a large saute pan, melt 2 tablespoons of the butter.  Add about one-quarter of the potatoes and fry, seasoning them with salt and pepper, until golden, about 6 minutes.  Transfer to a plate.  Continue frying the potatoes, adding more butter each time (you should use about 8 tablespoons in total), until all of them are cooked.

Meanwhile, in another saute pan, heat the remaining 2 tablespoons butter over medium heat.  Cook the onions until golden, about 5 minutes.

Return all of the potatoes to the pan, add the onions, and mix gently.  Cook for 5 more minutes for the flavors to combine.

Transfer the potatoes and onions to a large baking dish.  Bake until gently sizzling, about 10 minutes.

Sprinkle the parsley over the potatoes and serve.  Serves 4 to 6.

Printable Recipe

Julia Child’s Scalloped Potatoes

June 24th, 2014

Julia Child's Scalloped Potatoes 1

 

This is familiar territory for me;  a cast iron skillet, warm lighting for the shoot (forget that natural light when it is late evening), decadent potatoes with a history from Julia Child and a heady scent in the air.  I made this as a side dish for the steak that David was cooking on the grill.  Each time that he returned to the house from the deck, he said “Man, it smells good in here”.  Sometimes tried and true recipes are all you need. And I was tired of baked potatoes with my steak.

Julia Child's Scalloped Potatoes 2

 

Cooking the potatoes in an iron skillet seemed rustic and smart.  Cast iron holds the heat so well.  Julia Child’s Gratin Dauphinois, or scalloped potatoes to us, has stood the test of time and is still one of my favorite scalloped potatoes recipes.  I did make some changes to the recipe.  I used russet potatoes instead of boiling potatoes and I used Gruyere cheese instead of Swiss.  I also added fresh thyme to the casserole.  My thyme plant is thriving this year.

Julia Child's Scalloped Potatoes 3

 

Steak, decadent potatoes and a cool crisp salad.  What a wonderful dinner.

JULIA CHILD’S SCALLOPED POTATOES (GRATIN DAUPHINOIS)

2 pounds russet potatoes

A fireproof baking dish about
10-inches in diameter and
2-inches deep

1/2 clove garlic
4 tablespoons butter
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon fresh thyme
1 cup grated Gruyere cheese, grated
1 cup boiling milk

Preheat oven to 425 degrees F.

Peel the potatoes and slice them 1/8 inch thick.  Place in a basin of cold water.  Drain when ready to use.

Rub the baking dish with the cut garlic.  Smear the inside of the dish with 1 tablespoon of the butter.  Drain the potatoes and dry them in a towel.  Spread half of them  in the bottom of the dish.  Divide over them half the salt, pepper, thyme, cheese, and butter.  Arrange the remaining potatoes over the first layer, and season them with salt, pepper and thyme.  Spread on the rest of the cheese and divide the butter over it.  Pour on the boiling milk.  Set baking dish over heat and when simmering, set in upper third of preheated oven.  Bake for 20 to 30 minutes or until potatoes are tender, milk has been absorbed, and the top is nicely browned.

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© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.