Potatoes can be baked, broiled, roasted, grilled, fried, and the list goes on. They are one of the most versatile varieties that we grow! For that reason, it is always one of our favorites. We also have little ones who are fairly picky, but who can turn down a potato?! The first recipe here is considered like a mashed potato, but it has the texture of twice baked potatoes.
Dutchess Baked Potatoes 12 medium potatoes- Yukon Gold &/or Red Potatoes Kosher Salt 5 large egg yolks 2 garlic cloves, finely chopped 1 ¼ cups heavy cream ¾ cup sour cream 10 tablespoons unsalted butter 1 tsp black crushed peppercorns
Place potatoes in a large pot and pour in water to cover by 2″; season with salt. Bring to a boil over medium-high. Reduce heat and simmer until a paring knife very easily slides through potatoes, 25-35 minutes. Drain and let cool slightly.
Preheat oven to 425°. Whisk egg yolks, garlic, cream, sour cream, butter, and peppercorns in a large bowl; season generously with salt. Peel potatoes and pass flesh through a ricer or a food mill (or mash them by hand if you don’t mind a few lumps) directly into bowl with egg mixture. Fold in gently (be careful not to overmix). Transfer to a 3-quart baking dish and decoratively shingle or swirl surface. Bake, rotating once, until golden brown and slightly puffed, 30-40 minutes.
Scalloped Potatoes 4 cups thinly sliced potatoes 3 tablespoons butter 3 tablespoons flour 1 1/2 cups milk 1 teaspoon salt 1 dash cayenne pepper 1 cup grated sharp cheddar cheese 1/2 cup grated cheese (for the top)
In a small sauce pan, melt butter and blend in flour. Let sit for a minute. Add all of cold milk, stirring with a whisk. Season with salt and cayenne. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk. Reduce heat and stir in cheese.
Place a half of the sliced potatoes in a lightly greased one quart casserole dish. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce. Sprinkle the remaining cheese on top. Top with some paprika for color. Bake uncovered for about 1 hour at 350°F.
Have a great week!
~The Farmer’s Wife