- 2 pounds medium-size russet potatoes
- 2 tablespoons (1/4 stick) butter
- 1 1/4 cups (packed) grated Fontina cheese (about 6 ounces)
- 3 tablespoons chopped fresh Italian parsley
Preheat oven to 375°F. Using small knife, pierce potatoes in several places. Place potatoes on small baking sheet. Bake until tender when pierced with skewer, about 1 hour. Cool slightly.
Bring half and half to simmer in heavy small saucepan. Scrape potatoes from skin into large bowl. Using ricer, food mill or potato masher, mash potatoes. Mix in half and half. Add butter; stir vigorously until butter melts and potatoes are smooth. Stir in 2/3 of cheese and 3 tablespoons parsley. Season with salt and pepper. Transfer potatoes to 11x7x2-inch glass baking dish. Sprinkle with remaining cheese. DO AHEAD Can be prepared 2 hours ahead. Cover and let stand at room temperature.
Preheat oven to 425°F. Bake potatoes until heated through and cheese melts, about 15 minutes.
How To Cook Potatoes
This scooped-out side dish, made with thick-skinned russets, garners its doubly delicious flavor from tangy goat cheese and spicy Spanish sausage &mdash as well as two trips to the oven.
Barbara Kafka, author of The Intolerant Gourmet, updates the basic potato salad by adding fresh green herbs, salty, smoky bacon, and briny capers, creating unexpected bursts of flavor in this usually bland side.
Though delicious on their own, Colman Andrews, author of The Country Cooking of Italy, flavors roasted potatoes with fresh herbs like thyme, rosemary, and marjoram. The classic side complements any main dish.
Potato soups are often heavy, creamy, and full of fat. But this recipe from Jamie Oliver, author of Meals in Minutes, uses healthy chicken broth as its base instead of cream, for a lighter, healthier version.
In this decadent casserole, aged Gouda and a silky onion-and-garlic cream sauce elevate earthy layers of Yukon gold potatoes and celery root.
Dazzle the meat-and-potatoes crowd with a Mediterranean-inspired skillet meal that brings together sweet Italian pork, briny olives, and tender fingerlings in a white wine-infused broth.
Russets, kosher salt, half-and-half, and a generous dollop (or two) of butter are all it takes to whip up this impossibly good Sunday-supper standard.
Simmered in chicken stock, red creamers lend velvety texture to this aromatic puree, made with sautéed onions, caramelized garlic, and a touch of Fontina cheese.
Prepared from scratch with paper-thin slices of russet potatoes and a sprinkling of fresh rosemary, crunchy sea salt, and crackled pepper, America's favorite snack food has never tested better.
Bake earthy potatoes and turnips with smoky bacon and rosemary for a tasty alternative to mashed potatoes.
Transform mashed potatoes into an elegant side by presenting them in ramekins.
Guests are sure to love this easy ham, potato, and cheese combination.
Thinly sliced potatoes are mixed with fresh chives and parsnips. Add sweet potatoes too for a colorful presentation.
Upgrade roasted potatoes by using aromatic rosemary. It's delicious, and your kitchen will smell wonderful!
This healthy version of potato salad uses low-fat buttermilk and light mayonnaise.
Put a tasty spin on the classic comfort food by stirring in one of these savory, flavor-enhancing groupings.
Get Lidia Bastianich's Baked Mushroom Crostini Recipe
Emmy award-winning host, author and restaurateur Lidia Bastianich returned to The Talk to share some of the masterful Italian recipes that can be found in her new cookbook, Lidia&rsquos Mastering the Art of Italian Cuisine. From her exquisite main dish of roasted chicken with rosemary and oranges to her scrumptious sides of sautéed Brussels sprouts and baked mushroom crostini, these recipes ensure a unique holiday dinner your family will be especially thankful for:
All recipes courtesy of Lidia&rsquos Mastering the Art of Italian Cuisine.
Baked Mushroom Crostini
¼ cup extra-virgin olive oil
3 garlic cloves, crushed and peeled
1 pound mixed fresh mushrooms, sliced (cremini, button, shiitake, oyster, chanterelle)
4 fresh sage leaves, chopped ½ teaspoon kosher salt
2 tablespoons chopped fresh Italian parsley
8 slices country bread, very lightly toasted
1 cup grated Italian Fontina
½ cup freshly grated Grana Padano
Preheat the oven to 400 degrees. To a large skillet over medium-high heat, add 2 tablespoons of the olive oil. When the oil is hot, add the garlic cloves. Once the garlic is sizzling, add the mushrooms and sage, and cook, without stirring, until browned on one side, about 2 to 3 minutes. Stir, and brown the other side. Season with the salt, cover, and cook until tender, about 5 minutes. Uncover, remove the garlic, stir in the parsley, and set aside.
On a baking sheet, brush the lightly toasted bread on both sides with the remaining 2 tablespoons olive oil. In a medium bowl, toss together the grated cheeses. Stir half of the cheese mixture into the mushrooms.
Spread the mushroom mixture on the toasts, and sprinkle with the remaining grated-cheese mixture. Bake until the tops are browned and the cheese is bubbly about 10 to 12 minutes. Serve hot.
Olive Oil Mashed Potatoes
Serves 4 to 6 as a side
2 pounds Idaho or Yukon gold potatoes, scrubbed but not peeled
Kosher salt, to taste
½ cup extra-virgin olive oil
Freshly ground black pepper
Pour enough cold water over the potatoes in a large saucepan to cover them by a few inches. Season the water with salt, and bring to a boil. Cook until the potatoes are tender but still hold their shape, about 30 to 40 minutes, depending on their size. Drain, and let stand until cool enough to handle.
Peel the potatoes, and pass them through a ricer or a food mill with a fine disk. Gently stir in the olive oil, and season them to taste with salt and pepper. Serve hot.
For a variation, toast three garlic cloves in olive oil in a large skillet, then let cool to room temperature before adding to the riced potatoes.
Sautéed Brussels Sprouts with Walnuts
Serves 6 as a side
¼ cup extra-virgin olive oil
1 large red onion, sliced
4 garlic cloves, crushed and peeled
2 pounds Brussels sprouts, trimmed, outer leaves removed, halved
½ teaspoon kosher salt
¼ teaspoon crushed red pepper flakes
2 tablespoons white wine vinegar
½ cup whole walnut halves, toasted and then coarsely chopped
In a large straight-sided skillet, heat the olive oil over medium-high heat, add the onion, and cook until almost tender, about 5 minutes.
Add the garlic. Once it is sizzling, add the Brussels sprouts and season with the salt and red pepper flakes. Sprinkle with the vinegar, reduce heat to medium, and cook, covered, until golden and tender, about 18 minutes, stirring occasionally. Add a couple of tablespoons of water at any point if it seems they&rsquore sticking to the pan.
Add the walnuts, and cook, stirring just until combined, about 1 minute. Remove garlic and serve hot.
Roast Chicken with Rosemary and Orange
4½-pound chicken, with neck (optional)
1 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
4 sprigs fresh rosemary
2 tablespoons Grand Marnier or other orange liqueur
Juice of 1 small orange, freshly squeezed
¾ cup Chicken Stock
Preheat the oven to 450 degrees. Put a roasting pan on the middle rack to heat up. Cut the chicken into pieces as follows: two wings, two thighs, two legs, two breasts (each cut in half, to make four pieces), backbone, and neck (if included). Season the chicken all over with the salt and some pepper.
To a large skillet over medium-high heat, add the olive oil. When the oil is hot, brown the chicken on both sides, in batches, about 2 to 3 minutes per side. As they are browned, remove the chicken pieces to a plate. Put all of the dark meat (but not the breast pieces yet) in the roasting pan skin side down, and roast 20 minutes. Turn the dark meat and add the breast pieces skin side up, and roast until the skin is very brown and crisp, about 15 to 20 minutes more. Turn the breast pieces skin side down, and roast 10 minutes more.
Remove the chicken to a serving platter and keep warm. Heat the roasting pan on the stovetop over medium-high heat. Add the butter to the juices in the pan. As soon as it melts, add the rosemary. Once the rosemary is sizzling, add the Grand Marnier and orange juice. Bring to a boil, and add the chicken stock. Boil and whisk to bring the sauce together and thicken it slightly, about 2 minutes. Strain the sauce, spoon over the chicken, and serve.
Roasted Pears and Grapes
2 cups seedless red grapes
1 cup sugar Juice of
2 lemons, freshly squeezed
⅔ cup Moscato
½ vanilla bean, split lengthwise
2 tablespoons apricot jam
3 firm but ripe Bosc pears, halved and cored
Preheat the oven to 375 degrees. Place the grapes in a baking dish. Combine the sugar, lemon juice, Moscato, vanilla bean, and apricot jam in a bowl, and stir until blended. Pour this over the grapes. Nestle the pear halves, cut side up, into the grapes.
Bake until the pears are tender and the liquid around the grapes is thick and syrupy, about 45 to 50 minutes. Remove the pears, and let them stand for about 10 minutes. Discard the vanilla pod. Serve them with some of the grapes and their liquid spooned around them.
Pears and grapes are a great marriage of flavors, but I also like this preparation with quince and fresh cranberries. To try this, cut the peeled and cored quince in quarters (they take longer to bake than the pears), and substitute fresh cranberries for the grapes. It will take more sugar since cranberries are not as sweet as grapes.
- 2 tablespoons all-purpose flour
- 6 skinless, boneless chicken breast halves - pounded thin
- ¼ cup unsalted butter
- 10 fresh mushrooms, sliced
- ¾ cup dry white wine
- ¾ cup chicken stock
- 3 tablespoons chopped fresh parsley
- 1 teaspoon freshly ground white pepper
- 6 slices thinly sliced prosciutto
- 6 slices fontina cheese
Lightly flour chicken breasts, shaking off excess flour. In a large skillet over low heat, melt butter/margarine. Add chicken and saute until lightly browned, about 2 minutes each side. Remove with slotted spatula and set aside.
Increase heat to medium low. Add mushrooms and saute until juices are rendered, about 4 minutes. Add wine and simmer until reduced by 1/4, about 3 to 4 minutes. Increase heat to medium high. Add stock, parsley and pepper and simmer until sauce reduced to 1 cup, about 10 minutes.
Reduce heat to low. Top each chicken breast with a slice of prosciutto and a slice of fontina cheese. Return chicken to skillet and cook just until cheese melts. Transfer chicken to individual plates and top each with some of the mushroom sauce before serving.
What To Serve with Loaded Mashed Potatoes
Loaded mashed potatoes are fantastic as part of a holiday spread. Try serving them at your next Thanksgiving, Christmas, or other event. They make a delicious accompaniment to traditional foods such as roast chicken, roast turkey, roast goose, pork tenderloin, steak, or salmon. If you’re looking for more bacon side dishes to round out your holiday table, try
Please let me know how this recipe works for you! I love comments, and they help me to grow and improve my site. If you’d like more bacon-filled recipes in your inbox, subscribe to my email list above. You can also follow me on Pinterest, Instagram, or Facebook, and please share my recipes with your friends on social media. Thanks for reading, and hope to see you again soon!
Mashed Potatoes with Fontina and Italian Parsley - Recipes
Here is a recipe that should ring true for all Italians and lovers of home cooked Italian food!
I made about 10 Braciole
7 lbs of choice Flank Steak (each Braciola weighed about 11 oz finished weight)
1 bunch fresh Italian parsley chopped , a good pinch for each meat roll
10 tablespoons fresh chopped garlic, or less I used 1 tablespoon per each
10 each 1/2 teaspoons of grated grana p armasan cheese
10 each 1/2 teaspoons pecorino romano
Pinch of salt for each beef roll
1/4 tsp fresh ground black pepper per roll
a drizzle of extra virgin olive oil on each
2 quarts of "gravy"
1 cup red wine
- A small slice of prosciutto, 1/2 hard cooked egg sliced, 1 tsp sweet garden peas, a slice of mozzarella or provolone
- In addition to Italian parsley add raisins and toasted pine nuts
- Use may also use pounded chicken or pounded pork loin.
Get creative and put in what you like how about cooked pancetta, spinach and fontina cheese?
Butterfly each large piece of flank steak in two and pound it with a meat tenderizing mallet.
Lay the butterflied pounded pieces of meat side by side on a work table and sprinkle the parsley, cheese, ground black peppercorn, salt, garlic and olive oil onto the meat.
Cut the large seasoned piece now into thirds with the grain of the meat laying horizontal facing you. Cut the meat rolls so they are slightly wider then palm of your hand.
Roll up the beef rolls tightly and fasten with a pick or tie with butcher twine, don't use sewing thread. :)
Preheat a braising pan or a sauce pot and add 1/4 cup of good quality olive oil, or you may use lard as well.
Place the tied beef Braciole in the hot oil and then cover braise them on one side for 10 minutes on high heat then turn cover and braise to another 10 minutes.
Add the braised beef to the simmering tomato "gravy".
Cover and simmer low for 2 hours then uncover and simmer for an additional hour till sauce is reduced and thick.
Serve wtih fresh grated parmesan cheese and if you like top it with fresh chopped basil and Italian parsley!
So, If you are after fluffy and saucy, these are for you!
Honestly guys, this is what Thanksgiving and Christmas dinner looks like at the shack. Definitely not your traditional menu, but wins the popular vote every single time. Plus, you can prepare it all the day before!
What’s in Potatoes au Gratin?
These easy au gratin potatoes require very few ingredients to achieve their perfectly creamy, cheesy flavor. The potatoes au gratin ingredients you’ll need for this recipe are:
- Fresh thyme
- Kosher salt and pepper
- Heavy cream
- Chicken broth
- Bay leaves
- Gruyere cheese
- Parmesan cheese
What Are the Best Potatoes for au Gratin Potatoes?
Au gratin potatoes call for a sturdy, starchy potato that layer well but hold their own. That’s why the gold standard russet potatoes do their best work here.
Chicken Dijon with Parsley Mashed Potatoes
Years ago after having my first son, I started working part time at KFC in Louisville, KY. Now I wasn’t slinging hash at one of the storefronts, I worked in the marketing department at the KFC headquarters. I would see the Colonel himself walking the hallways and on occasion our department would get a call and someone was asked to come down and do a tasting of new recipes. I remember sitting in a little stall and someone would push a plate of chicken through a window and I was to taste and answer questions about the product. What a job!
On another occasion we ate at his restaurant, (Claudia Sanders Dinner House) out in Shelbyville, KY. I remember the food being served family style not at all like the KFC you would go in and grab a bucket of chicken to go. Everything here was served family style and I remember feeling like I was sitting in someone’s home. The restaurant burned in 1999 and it has been rebuilt, I think, losing some of its charm. On the particular evening we were there, as we were leaving, The Colonel came to his back porch and waved to the guests leaving his restaurant I thought that was so cool. It didn’t take much to excite me in those days.
I eventually gave up that job in the marketing department at KFC but never forgot the memories of working there and seeing all the beautiful antiques in the building and occasionally running into The Colonel.
This chicken recipe isn’t fried because I could never measure up to KFC’s standards on fried chicken (or my mother’s). When I saw this Mustardy Chicken Dijon Stew (not really a stew) in a 2011 issue of Food and Wine I knew exactly how I was going to serve it in a shallow soup/pasta bowl on top of a pile of parsley mashed potatoes or even my Mashed Cauliflower with Kale would be wonderful. I’m trying the mashed potatoes first (because I love mashed potatoes and don’t get them that often). I think the mustard stew surrounding the potatoes and legs will make a great presentation a side salad and some crusty bread will finish off the meal.
(For Carb Friendly meal skip the mashed potatoes or do mashed cauliflower.
I will use chicken thighs the next time I do this dish. These were suppose to be “young” legs but they must have been pumped full of growth hormones before going to the grocery.
Toast the coriander seeds.
Crush the seeds in the mortar and pestle.
Brown the chicken legs until browned on all sides. I covered mine to make sure they were done all the way through. Then add the onion and then garlic.
Add the sour cream or creme fraiche to the brown and whisk until it thickens a little. Add the chicken legs back in and turn to coat. Simmer for about 5-7 minutes longer.
Serve the chicken and mustard gravy on top of mashed potatoes or you could do a cous cous or rice.
Peel 480 g of potatoes and cut into slices.
Insert the butterfly whisk in the mixing bowl, add the potatoes and 170 g whole milk. Cook 25 Min. 100C Speed 1 without measuring cup. If the milk should come out, lower to 90C.
Add 15 g unsalted butter, 20 g Parmesan cheese, season with salt and a sprinkling of nutmeg. Mix 30 Sec. Speed 4.
For a greedy purée, add 2 tbsp of grated Gruyere cheese at the end and season with a drizzle of oil and chopped fresh chives.
Another tasty and light idea: before starting, chop the zest of 1/2 lemon 5 Sec. Speed 8. Place the butterfly and proceed as per the recipe.
To clean the butterfly send the Thermomix A few Sec. Speed 4, remove the butterfly whisk and do a A few seconds Speed 7.