Potatoes A La Bakery

Potatoes a la Bakery
Inspired by Laura Calder
Serves 6

3 Tbs Butter
1 Tbs Olive Oil
1 Yellow onion, thinly sliced
1 Purple onions, thinly sliced
2 lbs Red potatoes, sliced
1 Tbs Chopped thyme
1 Tbs Chopped chives
1/4 cup French fried onions
1 cup of Beef broth
1/4 cup of Parmesan Cheese
Salt & pepper

Preheat the oven to 300 degrees F.


In a saute pan melt the butter with the olive oil and the onions & cook for about 20 minutes.  Onions should be soft & translucent at this point. To the bottom of a deep casserole dish add half the onions. Add a layer of sliced potatoes, season with salt and pepper, and add half of the thyme, chives & French fried onions, and then repeat with remaining onions, potato & spice layer.  Take a spatula and pat the potato & onions layers down, ensuring a snug fit.  Pour broth evenly over the casserole. Cover the pan with foil, and bake for 2 1/2 hours, remove the foil from the top and bake another 30 minutes, remove from oven & sprinkle with Parmesan cheese and bake from another 10 minutes.  Enjoy!

This is such a tasty side dish.  I love to use it in combination with a crock pot entree.  It goes nicely with my Sweet & Spicy Pork Tenderloin.

The second set of layers

Awaiting the broth

The Finished Product - Potatoes a la Bakery



Broccoli & Cheddar Twice Baked Potatoes

Broccoli & Cheddar Twice Baked Potatoes
Serves 2

2 medium sized baking potatoes
1 cup chopped broccoli
1/4 cup light sour cream
1 Tbs chives, chopped
1 Tbs butter
2 Tbs fat free 1/2 & 1/2
Salt & Pepper
1 Tbs light cream cheese
1/2 cup shredded cheddar cheese
Cooking spray
Chopped green onions
1 lemon

Preheat oven to 350 degrees

Wash potatoes well & using a knife poke 8 holes in each.  Place them on foil lined cookie sheet & cover all sides with cooking spray. Sprinkle each with salt.  Roast for about 1 hr & 30 minutes, check on them after an hour - depending on your oven they make take the entire hour and 1/2.
In the meantime mix together the chives and sour cream and return to the fridge.  Bring a small pot of water to a boil.  When it is a roaring boil add the broccoli.  After 3-4 minutes the broccoli will turn a bright green.  Strain broccoli and add to a bowl.  Squeeze a touch of the lemon juice over the broccoli and toss well.  You may want to finely chop the broccoli at this point, I prefer the finer chop, but larger florets are fine too.

Allow potatoes rest from the oven for 10 minutes, then slice off the top third of the potato.  Chop the tops of the potatoes and add to the broccoli.  Scoop the contents and add to your bowl.  Place the potato shells in a shallow baking dish & lightly salt & pepper the inside.  To the potatoes & broccoli add the butter, cream cheese & salt & pepper, mix well and then add the 1/2 & 1/2 and chive sour cream and mix again. Fill the potato skins with the mixture topping off with the cheddar cheese.  Bake at 350 degrees for 20 minutes.  Top with the chopped green onions & enjoy.

Pair with a nice salad and you have a complete Meatless Monday Meal.

Sunday New Potatoes

Simple Sunday New Potatoes
Serves 4

1 pound small red potatoes
Salt & Pepper
Olive oil cooking spray
Creole seasoning
Cheddar cheese
Italian parsley, roughly chopped

Preheat oven at 425 degrees. 
Cook potatoes in boiling, salted water until they are fork tender.  Place the potatoes on your baking sheet and roughly break them up with a fork.  Spray them with the cooking spray and sprinkle with pepper & creole seasoning.  Bake for 25 minutes & remove from oven.  Top with cheese & parsley & bake 5 more minutes.  Serve & Enjoy!

Fingerling Potatoes with Thyme

Simple and delicious.  I came across this new potato recipe, and was inspired to make some changes.  This has become my favorite potato recipe.  You can make it as healthy or as decadent as you want.  Also don't be discouraged if you can't find fingerling potatoes you can use new potatoes, red skinned or white rounds.

Fingerling Potatoes with Thyme
1 1/2 to 2 lbs of fingerling potatoes
4 cups low sodium chicken broth
6 sprigs of thyme
Mediterranean Sea Salt & Pepper
*This is best prepped in a cast iron skillet

Wash potatoes and cut the larger potatoes in half so they are all about the same size. Place as a single layer in the skillet and add the thyme sprigs, crank of pepper, & 2 cups of broth.  Bring to a boil and then reduce to a simmer.  Allow the broth to evaporate (30 minutes), add another cup and allow to evaporate (30 minutes)  then add the final cup, again allowing it to evaporate.   Add a crank of pepper & sea salt. Remove the thyme sprigs (the leaves have fallen off at this point) and transfer to your serving dish.

At this point these are very healthy and delicious.
The following are the things I have added: caramelized onions, sherried onions and mushrooms, caramelized onions with Parmesan cheese and sour cream & every combination plus butter.

Approximate cooking time is 1 & 1/2 hours, but please keep an eye on them - you may want to keep extra broth on hand just to be safe.

Fingerling Potato