Category Archives: Sides

Decadent Potatoes

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Submitted by Saucy
Serves 6-8

Ingredients

2 lbs red potatoes (6-8 large) 2 c. heavy cream
3 c. grated Gruyère cheese freshly ground pepper
ground nutmeg to taste ½ grated Parmesan cheese

Directions

  1. Preheat oven to 375°F. Lightly butter a 12″ baking pan.
  2. Scrub potatoes well & blot them dry, leaving peel on. Slice them very thinly & divide into 3 equal portions. Pour about ¼ c. of the cream into the bottom of the pan. Lay 1/3 of the potatoes evenly in rows on top of the cream. 
  3. Sprinkle 1/3 of the Gruyere on top of the potato slices. Pour 1/3 of the cream over this Grind a little pepper & nutmeg over top. 
  4. Repeat the process until all ingredients (Save for the Parmesan) are used up. You will have 3 layers.
  5. Top it off by sprinkling Parmesan evenly over the top of the dish. 
  6. Cover with foil & bake for 30 minutes. 
  7. Remove the foil & bake for an additional 20 minutes, or until the top is browned & potatoes tender (Cooking time will vary depending on oven).

Super Easy Rosemary Potatoes

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Submitted by jennifer_ann7

Ingredients

1½ lbs red potatoes, quartered 1 tbsp butter
1 tsp garlic, minced 1 tsp dried rosemary
½ tsp salt ¼ tsp pepper

Directions

  1. Organic Red Potatoes by artizone on FlickrPlace butter & garlic in 8″ square baking dish.
  2. Microwave for 45 seconds or until butter melts.
  3. Add rosemary, salt, pepper & potatoes.
  4. Toss well. Cover & microwave for 7-10 min.
  5. Carefully remove cover (steam is VERY hot) & poke a potato with a fork to check for tenderness.
  6. If they aren’t done, re-cover & continue to microwave at 2 min. intervals until cooked.

Garlic Parmesan Mashed Potatoes

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Garlic Mashed Potatoes by Shihmei Barger on FlickrSubmitted by Wally

Ingredients

1 whole head garlic, roasted 1 – 1½ medium potatoes per diner
3 tbsp butter ¼ c. whole milk, half & half, or cream
1/3 c. shredded Parmesan 1 tbsp dried parsley
salt & pepper to taste

Roasted Garlic Directions

  1. Cut the top off of all the individual cloves of the head, keeping the entire head of garlic intact.
  2. Place in a square of aluminum foil that will be large enough to wrap the entire head & enclose it.
  3. Drizzle olive oil over the top & sprinkle with a pinch of kosher salt.
  4. Wrap the garlic in the foil & place in 350°F oven for 1 hour.

Main Directions

  1. Cut potatoes into roughly bite sized pieces, close to the same size. Place potatoes in a large stock pot & cover with enough water to just barely cover the potatoes.
  2. Bring to a boil & reduce heat to medium & simmer for approximately 10-15 minutes or until the potatoes are fork tender.
  3. Remove the potatoes from the water, but place them back into the still warm pot. Add butter & milk, & mash with either potato masher or electric hand mixer until it begins to smooth but is still quite lumpy.
  4. Add Parmesan & continue to mash until you reached the desired consistency. Add parsley on top for garnish & enjoy.

Guaranteed to Get Laid Meal

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Submitted by RenFestKarla
Servings: 6-8

Ingredients

2 steaks Meat tenderizer
Garlic powder Cracker Barrel Baked Potato Seasoning
½-1 c. dark brown sugar 1-2 16oz containers Breakstone’s Sour Cream
4 potatoes, suitable for baking butter
1 can corn

Directions

  1. Cook the steaks to your personal taste. Use the meat tenderizer, garlic powder, & baked potato seasoning to season to taste. Cut up the steaks in bite sized pieces.
  2. Preheat your oven to 350°F.
  3. In a decent sized oven safe bowl, mix 1-2 containers of Breakstone’s sour cream or other premium brand, the brown sugar (may add more to reach a nice caramel color), & a good shaking of garlic powder.
  4. Mix in the steak bites & put into the preheated oven for 45 minutes or until the top is a nice golden brown color.
  5. In the microwave, “bake” the potatoes (usually takes around 6 minutes) then put them into the oven with the steak mix.
  6. About 2 minutes before done, put the corn into a bowl with a decent amount of butter & microwave for 2 minutes.
  7. When finished, put then baked potatoes into small bowls & open them up, softening up the insides. Put a decent amount of corn & butter in, then top off with the steak mixture.
  8. Enjoy heaven in a bowl!
Chef’s Note: I’ve experimented with many brands of sour cream & the cheaper stuff just doesn’t bake as well.