CHEESY POTATO CAKES
These Cheesy Potato Cakes are to die for. The Creamy Dipping Sauce is a must. You definitely need to make it with the cakes!
Provided by Erica Walker
Categories Appetizer
Time 1h45m
Number Of Ingredients 18
Steps:
- Combine all dipping sauce ingredients in a medium-sized bowl.
- Cover and refrigerate until ready to serve.
- Wash potatoes thoroughly. Leaving skins on, quarter each potato. Boil potatoes until fork-tender. Do not overcook. Drain.
- Use a potato masher to coarsely mash the potatoes. Stir in cheeses, onions, garlic, salt and pepper.
- If using leftover mashed potatoes, stir cheeses, onions, garlic, salt and pepper into mashed potatoes for the potato cake filling.
- Combine breadcrumbs and flour in a pie tin or round cake pan. In a separate bowl, combine eggs and milk.
- Divide the potato mixture into 12 equal portions. Start by evenly dividing it in half, then half again, etc until you have 12 portions. Shape each portion into a patty (like a hamburger patty).
- Dredge each patty into the breadcrumb mixture, then dip into the milk and egg, then coat again with breadcrumbs.
- Place the breaded patties on a cookie sheet. Cover and chill for one hour.
- Heat 1 cup of vegetable oil in a large skillet. Pan fry the cakes on medium heat for 2 to 3 minutes on each side or until browned. Drain on paper towels.
- Serve with Creamy Dipping Sauce, ranch dressing, sour cream, or 1 cup sour cream mixed with 1/2 cup salsa. Garnish with chopped green onion or chives.
Nutrition Facts : Calories 212 kcal, Carbohydrate 29 g, Protein 9 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 31 mg, Sodium 288 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
ROASTED POTATOES WITH WARM BLUE CHEESE SAUCE
Provided by Geoffrey Zakarian
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the potatoes: Preheat the oven to 425 degrees F.
- In a large bowl, toss the potatoes with the olive oil, rosemary, lemon zest and juice and some salt and pepper. Transfer to a baking sheet and roast until tender, about 35 minutes.
- For the blue cheese sauce: While the potatoes are cooking, melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, whisking constantly, until the flour begins to toast, about 3 minutes. Add the rosemary and nutmeg and cook, whisking, for 15 seconds more. Add the milk, bring to a simmer, reduce the heat to low and cook, stirring occasionally, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese and 2 tablespoons of the chives.
- Transfer the potatoes to a large bowl. Top with the cheese sauce and garnish with the minced Fresno, torn parsley and remaining chives.
CHEESY POTATO CAKE RECIPE BY TASTY
Here's what you need: russet potatoes, all-purpose flour, garlic, grated parmesan cheese, salt, pepper, heavy cream, shredded cheddar cheese, gruyère cheese, ham, fresh parsley
Provided by Pierce Abernathy
Categories Dinner
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375˚F (190˚C).
- Using a mandolin or a sharp knife, thinly slice the potatoes lengthwise.
- In a 13-inch (33-cm) cast iron skillet, layer slices of potatoes around the outside of the pan. Add another layer of potatoes, keeping them centered in the pan and moving clockwise until the pan is covered.
- Top with a third of the cheddar cheese, a third of the Gruyère cheese, and half of the ham.
- Add another layer of potato slices around the outside of the pan, then a add layer of slices around the center of the pan. Top with another third of the cheddar and Gruyère and the remaining ham slices.
- Add a final layer of potato slices around the center of the pan
- Top with the remaining cheddar and Gruyère cheese.
- Cover with greased aluminum foil and bake for 40 minutes.
- Remove the pan from the oven and increase the oven temperature to 400˚F (200˚C).
- In a medium bowl, combine the flour, garlic, Parmesan, salt, pepper and mix well.
- Slowly add in the cream, whisking until fully incorporated.
- Uncover the skillet and pour the cream mixture over potatoes, spreading evenly.
- Bake for another 10-15 minutes uncovered, until the cheese is melted and golden brown.
- Cool for at least 30 minutes, then slice and serve.
- Garnish with fresh parsley.
- Enjoy!
Nutrition Facts : Calories 450 calories, Carbohydrate 25 grams, Fat 30 grams, Fiber 2 grams, Protein 21 grams, Sugar 2 grams
BACON AND BLUE (BLEU) CHEESE CAKE
From David Lebovitz's book "The Sweet Life in Paris". I really really want to try this one so saving it here. This is a bread, not really a cake, obviously.
Provided by CandyTX
Categories Quick Breads
Time 1h20m
Yield 1 9 inch loaf
Number Of Ingredients 12
Steps:
- To help the cheese crumble easier, leave uncovered in the fridge for a day.
- Preheat oven to 350 degrees. Cook bacon over medium-high heat until crisp. Remove bacon from the pan, reserving the grease. When the bacon has cooled, crumble.
- Grease a 9-inch loaf pan (I used a 10-inch pan) with reserved bacon grease and line the bottom with a piece of parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, chili powder and salt.
- In a separate bowl, whisk together the eggs, olive oil, yogurt, mustard and chives until smooth. Make a well in the center of the dry ingredients and use a rubber spatula to stir in the wet mixture, stirring just until the wet ingredients are almost incorporated. (there should be a bit of flour still visible). Do not over mix. Fold in the bleu cheese, parmesan, and bacon bits until everything is just moistened. Scrape the batter into the prepared loaf pan.
- Bake for 1 hour, until the top is golden brown and the cake springs back when you gently touch the center. Let the cake cool for 5 minutes, then tilt it out onto a wire cooling rack. Peel off the parchment paper and let cool upright before slicing.
- Storage: The cake can be wrapped in plastic and kept for up to three days. It can also be frozen, well-wrapped, for up to two months.
Nutrition Facts : Calories 2571.9, Fat 154.1, SaturatedFat 55.6, Cholesterol 925.1, Sodium 9518.3, Carbohydrate 179.7, Fiber 18.4, Sugar 11.7, Protein 121.5
BLUE CHEESE POTATOES
Brandi Rook serves this warm creamy potato salad to the blue cheese lovers in her Salina, Kansas home. "Try it with a beef entree," she suggests. "It's incredibly tasty yet quick to fix because you don't need to peel the potatoes."
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Meanwhile, in a large bowl, fold whipped cream and blue cheese into mayonnaise. Drain potatoes; gently stir in blue cheese mixture. Sprinkle with bacon. Serve warm.
Nutrition Facts : Calories 376 calories, Fat 31g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 368mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.
POTATO AND BLEU CHEESE CAKES
Make and share this Potato and Bleu Cheese Cakes recipe from Food.com.
Provided by COOKGIRl
Categories Potato
Time 25m
Yield 6 pancakes
Number Of Ingredients 11
Steps:
- Sauté the onion in 1 tablespoon of butter in a small skillet on medium heat. Set aside to cool slightly.
- In a mixing bowl, combine the hash browns, leftover mashed potatoes, sautéed onions, remaining butter (melted), bleu cheese, chives, salt and pepper.
- Separate one egg and lightly beat it. Stir into the potato mixture. Beat the other egg in a small, shallow bowl. Set aside.
- Form potato mixture into cakes 1/4-inch thick and 4 inches in diameter.
- Dip cakes in reserved beaten egg then coat with bread crumbs.
- Heat oil in a large skillet over medium-high heat and fry the cakes until golden on each side.
- An Irish Toast: May the roof above us never fall in, and may we family and friends gathered below never fall out.
Nutrition Facts : Calories 192.5, Fat 10.7, SaturatedFat 4.5, Cholesterol 86, Sodium 376.7, Carbohydrate 19, Fiber 1.7, Sugar 1.5, Protein 5.2
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