Alpine Potato Bake Recipes

CHEDDAR POTATO SOUP WITH BACON

Steps:

• Chop bacon and in a large heavy saucepan cook over moderate heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in pan.
• While bacon is cooking, chop onion. Peel potatoes and cut into 1/2-inch cubes. Cook onion in reserved fat over moderate heat, stirring occasionally, until softened. In a measuring cup stir together flour and water and add to onion with potatoes and broth. Simmer mixture 5 minutes, or until potatoes are just tender. Add wine and simmer 1 minute.
• Reduce heat to low and gradually stir in Cheddar (do not let boil).
• Divide soup among 4 bowls and sprinkle with bacon and chives.

PATATE AL FORNO: BAKED POTATOES

Steps:

• Preheat oven to 400 degrees F. Put the potatoes in a roasting pan and sprinkle with the basil, sage, rosemary and garlic. Season with salt and pepper, to taste. Drizzle extra-virgin olive oil on the potatoes, put the roasting pan in the oven and bake until golden brown and tender, approximately 45 minutes.

ALPINE POTATOES

Steps:

• In saucepan, cook and stir butter and soup until smooth.
• Remove from heat; add sour cream.
• Add onions, celery, and cheese; mix well.
• Add salt, pepper and diced potatoes; mix well.
• Pour into 9x13 baking pan; top with potato chips.
• Bake at 350* for 45-55 minutes.

ALPINE POTATO BAKE

Steps:

• Butter a 2-quart oblong baking dish. In a 3-quart saucepan, cook potatoes in boiling salted water until tender. Drain and let cool.Preheat oven to 375°. In the same saucepan over medium heat, saute onion in butter for 10 minutes or until tender and golden. Stir in flour and pepper, then broth. Stirring, bring to a boil and boil for 1 minute. Remove from heat. Whisk in spicy brown mustard and horseradish.Slice potatoes 1/2 -inch thick. Layer in baking dish. Cover potatoes with sauce and sprinkle with bread crumbs. Bake for 15 to 20 minutes or until hot and bubbly.