6 Fancy Potato Recipes

Potato Asparagus Tart

Ingredients
for 9 slices

4 red potatoes
3 cups water, enough to cover the potatoes
½ cup heavy cream
1 teaspoon salt
1 teaspoon italian seasoning
½ teaspoon black pepper
2 tablespoons butter, melted
1 sheet puff pastry, defrosted
2 cups parmesan cheese
4 oz goat cheese
1 bunch asparagus
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon olive oil
1 tablespoon lemon juice

Preparation

1. Preheat oven to 400ºF (200ºC).
2. Thinly slice potatoes.
3. Soak potatoes in just enough cold water to cover the potatoes for 10 minutes. Then pat dry.
4. In a medium bowl, mix together heavy cream, salt, Italian seasoning, black pepper and melted butter.
5. Add potato slices and evenly coat every piece in the cream mixture.
6. Line baking tray with parchment paper and place one sheet of puff pastry. With a fork, evenly poke the entire sheet.
7. Place shredded or grated parmesan cheese on the puff pastry. Then layer each potato slice to cover the sheet, leaving ½ inch on all sides.
8. With 2 spoons, scoop small amounts of goat cheese on top of the potatoes. Season with a pinch of salt and pepper.
9. Bake for 30 minutes or until the crust is golden brown.
10. With a peeler hold the bottom of the asparagus and carefully peel from bottom to the tip. Peel twice on one side, then flip over to peel the other side. It will give you a even ribbon.
11. Put all the asparagus ribbons into a bowl and mix in salt, pepper, olive oil and lemon juice. Toss the ribbons until evenly coated.
12. Place the asparagus ribbons on top of the freshly baked potato tart, then slice.
13. Enjoy!

Gravy-stuffed Duchesse Potatoes

Ingredients
for 10 servings

2 cups gravy
3 lb russet potatoes, cubed
½ cup butter, soft
½ cup sour cream
4 egg yolks, beaten
salt, to taste
pepper, to taste
½ teaspoon nutmeg
egg wash

Preparation

1. Preheat oven to 425°F (220°C).
2. Pour gravy into an ice cube tray and freeze until the cubes are solid and can be removed easily.
3. Place the potatoes into a pot with cold, salted water and bring to a boil and cook until the potatoes are fork-tender.
4. Drain the potatoes until completely dry.
5. While still hot, mash the potatoes with a potato masher, fork, potato ricer, or food mill. If the potatoes get too cold, reheat them in the oven or microwave until hot and dry again.
6. To the mashed potatoes, add the sour cream, butter, egg yolks, salt, pepper, and nutmeg. Fold the mixture together with a spatula until just incorporated, making sure not to overmix.
7. Transfer the mixture to a piping bag or a zip-top bag with a star tip.
8. Pipe a disc of the mashed potatoes on a parchment paper-lined sheet tray.
9. Place an ice cube of frozen gravy in the center, and pipe more mashed potatoes around the gravy cube,
10. Freeze until the potatoes are firm.
11. Brush with egg wash until completely coated.
12. Bake for 30 minutes, or until the potatoes are heated all the way through and golden brown.
13. Serve while still hot.
14. Enjoy!

Scalloped Potato Dome

Ingredients
for 8 servings

7 red potatoes, medium
2 teaspoons salt
1 teaspoon black pepper
2 cups heavy cream
2 tablespoons butter, softened
8 yukon gold potatoes, medium or large
10 slices cheddar cheese
6 strips bacon, cooked until crispy
¼ cup chives, finely chopped plus more to serve
1 sheet puff pastry, cut into a 9-inch circle
1 teaspoon onion powder
1 teaspoon garlic
¼ cup grated parmesan cheese

Preparation

1. Preheat oven to 350°F (180°C).
2. Using a mandolin, slice the red potatoes to about 3 millimeter-thick slices.
3. Slice the gold potatoes to about 5-6 millimeters thick.
4. In a large bowl, combine the red potatoes with the salt, pepper, and heavy cream, and stir until evenly coated.
5. Butter an oven-safe, 8 or 9-inch, stainless steel mixing bowl.
6. Starting from the center, lay the red potatoes in an overlapping, circular fashion, making sure they make good contact and are sticking to the bowl. Repeat the circular pattern up until roughly ½-inch from the top of the bowl.
7. Place the sliced gold potatoes into the cream, stirring until fully coated with cream.
8. Shake off the excess cream, then layer the potato slices at the bottom of the bowl, building in a similar circular fashion.
9. After 2-3 rotations, place down 2 slices of cheddar. To fill the gaps, you might need to cut 2 more slices into halves and use those strips near the edges.
10. Layer another 2 rotations of gold potatoes.
11. Place the strips of bacon in a single layer across the potatoes.
12. Layer another 2 rotations of gold potatoes.
13. Sprinkle the chives in an even layer across the potatoes.
14. Layer another 2 rotations of gold potatoes.
15. Fan out the rest of the cheddar slices in a circular pattern on top of the potatoes.
16. Layer another 2 rotations of gold potatoes.
17. Place the circle of puff pastry on top, pressing it lightly into the potatoes.
18. Bake, uncovered, for 1 hour and 30 minutes. If the pastry or the edges of potatoes near the top are starting to get too dark, cover the dish with foil and continue baking.
19. Cool until the bottom of the dish is no longer warm.
20. While the potatoes bake, prepare the garlic cream sauce by transferring the cream from the soaked potatoes into a medium saucepan or pot.
21. Add the onion powder, garlic powder, and Parmesan, stirring while bringing to a boil. Set aside and reheat when serving.
22. Preheat oven to 400°F (200°C).
23. Run a knife along the sides of the bowl to make sure the potatoes are release, then invert it onto a baking tray.
24. Bake for another 10 minutes or so, until the slices start to turn golden brown and slightly crispy.
25. Transfer the dome to a cutting board, then slice into wedges.
26. Serve with the cream sauce, a sprinkle of chives.
27. Enjoy!

Tornado Potato

Ingredients
for 2 servings

2 medium white potatoes
¼ cup butter, melted
1 cup grated parmesan cheese
½ teaspoon black pepper
1 tablespoon garlic powder
1 tablespoon paprika
1 teaspoon salt
fresh parsley, chopped, for garnish
EQUIPMENT 2

Preparation

1. Preheat oven to 325ºF (160ºC).
2. Insert a skewer into the potato and gently push the skewer all the way through it.
3. Hold a sharp, thin knife at an angle and cut in the opposite direction you are turning the skewered potato.
4. Gently fan out the potato down the length of the skewer, until you have an even gap between the slices forming the spiral.
5. Melt the butter and brush it all over the potato.
6. In a medium bowl, combine parmesan cheese, black pepper, garlic powder, paprika, and salt.
7. Place the skewered potato over the bowl and shovel the mixture all over the potato until it is entirely coated.
8. Rest potatoes on a baking sheet so that it is hovering over the bottom of the sheet.
9. Bake for 25-30 minutes, or until nicely browned.
10. Garnish with additional parmesan and parsley. Allow to cool for 5 minutes.
11. Enjoy!

Scalloped Potatoes

Ingredients
for 2 servings

1 tablespoon butter
2 cloves garlic
1 tablespoon flour
1 cup milk
1 teaspoon salt
½ teaspoon pepper
3 yukon potatoes, peeled
2 tablespoons grated parmesan cheese
fresh parsley, chopped, for garnish

Preparation

1. Preheat oven to 350°F (180°C).
2. In a small pot, melt the butter and fry the garlic until it’s just starting to brown. Add the flour, salt and pepper. whisk until there are no lumps.
3. Slowly drizzle in the milk while constantly whisking to make sure the mixture is smooth.
4. Bring to a boil, then remove from heat.
5. Slice the potatoes into about ⅛-inch (3 mm) thick slices, then fan them out in a small baking dish.
6. Pour the sauce on top of the potatoes, then sprinkle with parmesan.
7. Bake for about 1 hour, until the top is bubbly and golden brown.
8. Sprinkle chopped parsley on top, then serve.
9. Enjoy!

Aligot (Cheesy Potatoes)

Ingredients
for 10 servings

1 ½ lb yukon gold potato, peeled and cut into 1-inch (2 cm) pieces
2 cloves garlic, peeled
5 cups cold water
salt, to taste
½ cup butter, cubed
1 cup heavy cream
2 ½ cups shredded cheese, such as Swiss, Comté, Fontina or Gruyère

Preparation

1. In a large pot over medium-high heat, add the potatoes, garlic, and cover with cold water. Add a big pinch of salt.
2. Bring to a boil, reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 20 minutes.
3. Drain potatoes and garlic in a colander and press them through the holes of the colander with a metal spoon back into the pot. Alternatively, use a potato ricer.
4. Add the butter and one clove of garlic to the potatoes and stir over medium-low heat with a rubber spatula until melted and smooth.
5. Pour in the heavy cream and stir again until combined.
6. Gradually add in the cheese, stirring between each addition, until completely melted.
7. Continue stirring the potatoes until smooth, thick, and elastic.
8. Begin to stretch the potatoes upwards with the spatula. If the mixture is breaking, add in more cheese. If the mixture is too thick add in more cream.
9. Serve immediately as a side with roasted veggies or a meat of choice, or alone with fresh chopped garlic!
10. Enjoy!