8-10 Red Potatoes, cubed or shredded (you can use a bag of frozen potatoes 32oz, thawed)soak the potatoes in cold water for 10 minutes, drain
1/2 C Butter
1 1/2 C Sour Cream
1/2 C Half and Half
3 C Cheese, I used a blend of Cheddar, Gouda and Fontina (you could also use Edam)
1/2 C Onion chopped finely
Pinch of nutmeg
1/2 tsp celery salt
1 C Gluten free Panko Crumbs or Corn Flakes
In a saucepan saute onion in a smidgen of oil until softened, add butter, sour cream, 2 Cups of the cheese blend and combine well.
Season with salt and pepper a pinch of nutmeg and celery salt. Add potatoes and half and half and mix until the potatoes are coated and moist, but not too wet.
Grease a baking dish and pour potato mixture in the dish covered with foil and bake at 350o for about 30 minutes. Once the potatoes are tender, add the remaining panko/cornflake crumbs mixed with the remaining cheese and brown the top. Let potatoes sit for about 15 minutes before serving.
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| Photo and Recipe Food & Wine |
1/4 cup finely chopped chives
- Preheat the oven to 400° and butter a shallow 9-by-13-inch baking dish. In a medium saucepan, bring the heavy cream and milk to a simmer. Whisk in the garlic, chipotles and adobo sauce and season with salt and pepper. Keep warm.
3.Pour
the cream mixture over and around the potatoes.
Bake for about 25 minutes, until the potatoes are tender and bubbling
and the top is golden brown. Let stand for 15 minutes. Sprinkle with the
remaining 1 tablespoon of chives and serve.
Kale and Roasted Potato Salad
6 cups cubed red potatoes (about 1″ cubes)
3 cloves crushed garlic
1 very large bunch of dinosaur kale
3 large shallots, thinly sliced
2 tablespoons grape seed oil
3 tablespoons whole grain mustard
2 tablespoons high quality Extra Virgin Olive Oil
2-3 tablespoons white wine vinegar, to taste
sea salt
black pepper
Preheat oven to 400 degrees.
Combine potatoes, grape seed oil, 1 teaspoon of sea salt and 1/8 teaspoon black pepper in a large mixing bowl until potatoes are voated and seasoned.
Spread potatoes on baking sheet and cook for 45-60 minutes, turning once or twice to brown evenly. Potatoes are done when browned and crispy.
While potatoes are roasting combine whole grain mustard, extra virgin olive oil, and 2 tablespoons white wine vinegar in a small bowl. Taste and add additional vinegar if desired. Set aside.
Caramelize shallots by cooking with 1 1/2 tablespoons of extra virgin olive oil for 15-20 minutes or until they’re browned.
Prep kale by thoroughly rinsing, chopping off the rough part of the stems and discarding. Slice the dino kale into 1-2″ strips.
When potatoes are nearly done roasting add garlic and kale to the onions and sauté over medium-low heat. Cook until the kale is thoroughly wilted, stirring often.
Combine kale and potatoes in a large serving bowl. Toss in vinaigrette (this recipe make more than enough vinaigrette , so dress the salad to your taste). Add additional sea salt to preference.
ColCannon
6 large russet potatoes, cut into cubes (peeled or not)
4 tablespoons Olive Oil
1 onion, chopped coarsely
4 cloves of garlic, minced
1/2 head of cabbage, chopped into about 2″ x 1/2″ strips
1/2 cup milk of your choice (soy or cow’s milk, I used soy)
1/3 cup butter or margarine
Salt and pepper
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| Recipe Courtesy of A House In The Hills |
3 cloves crushed garlic
1 very large bunch of dinosaur kale
3 large shallots, thinly sliced
2 tablespoons grape seed oil
3 tablespoons whole grain mustard
2 tablespoons high quality Extra Virgin Olive Oil
2-3 tablespoons white wine vinegar, to taste
sea salt
black pepper
Preheat oven to 400 degrees.
Combine potatoes, grape seed oil, 1 teaspoon of sea salt and 1/8 teaspoon black pepper in a large mixing bowl until potatoes are voated and seasoned.
Spread potatoes on baking sheet and cook for 45-60 minutes, turning once or twice to brown evenly. Potatoes are done when browned and crispy.
While potatoes are roasting combine whole grain mustard, extra virgin olive oil, and 2 tablespoons white wine vinegar in a small bowl. Taste and add additional vinegar if desired. Set aside.
Caramelize shallots by cooking with 1 1/2 tablespoons of extra virgin olive oil for 15-20 minutes or until they’re browned.
Prep kale by thoroughly rinsing, chopping off the rough part of the stems and discarding. Slice the dino kale into 1-2″ strips.
When potatoes are nearly done roasting add garlic and kale to the onions and sauté over medium-low heat. Cook until the kale is thoroughly wilted, stirring often.
Combine kale and potatoes in a large serving bowl. Toss in vinaigrette (this recipe make more than enough vinaigrette , so dress the salad to your taste). Add additional sea salt to preference.
ColCannon
6 large russet potatoes, cut into cubes (peeled or not)
4 tablespoons Olive Oil
1 onion, chopped coarsely
4 cloves of garlic, minced
1/2 head of cabbage, chopped into about 2″ x 1/2″ strips
1/2 cup milk of your choice (soy or cow’s milk, I used soy)
1/3 cup butter or margarine
Salt and pepper
Heat a large pot
of boiling water and set potato cubes to boil for 15 minutes, or until
they are fork-tender. While potatoes are boiling, heat olive oil in a
large saucepan over medium heat. Once the oil starts to shimmer, add in
onions and cook for a minute, then add in garlic. Cook until onion are
soft, about 4 minutes. Add in cabbage and cook for about 5 minutes, or
until wilted and soft.
Once the potatoes are soft, mash them up with milk and butter until they are fairly smooth. Add in cabbage mixture and smash a bit more – you don’t want to mash the cabbage completely, but you do want it slightly macerated. Season with salt and pepper.
Once the potatoes are soft, mash them up with milk and butter until they are fairly smooth. Add in cabbage mixture and smash a bit more – you don’t want to mash the cabbage completely, but you do want it slightly macerated. Season with salt and pepper.
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