Poll of the Day > Best Cheesy Potatoe dish every *recipe!*

(+) Yeah! (+)

I've posted my recipe for baked potatoe pancakes on here before but it's been years (possible over a decade).

Somehow, over the years, since I don't make it as often, and don't have as good things to cook it in etc, it has downgraded in yumminess. I can't get the hard crust around the bottom/edge from the potatoes like I used to etc.

I decided to try something a bit different today to kick it back up a notch. I have tried just cooking the potatoes (with the middle cheese layer) by themselves to give more time to get the hard crust, but it makes the top potatoe layer not mix with the cheese etc, so it just wasn't that good.

Today though I tried something new. I put in the bottom layer of potatoes (with an oiled pan underneath (lightly) as normaly), and then put the middle layer of cheese on top, and let it cook for 5-10 minutes at 425 (just till the cheese was starting to brown, and not till it's actually crunchy). I then put the top layer of potatoes on, and the top layer of cheese and cooked it like normal. This did get a nice crunch on the bottom side, AND the middle layer of cheese doesn't get lost in the potatoes like it usually does (adds to the flavor, but no crunch...now it has a bit of crunch and more flavor!!).

If you don't remember the recipe, the base is your best home made mashed potatoes, use either yukon or russet (I prefer russet) and make sure you don't over cook them (slightly under cooked is fine as it'll cook more in the oven).

Mix in spices as desires, paprika, basil, garlic, pepper, you don't really need salt since there will be alot form the cheese, but a bit of garlic salt covers two bases. Add in a decent amount of butter as well (let it warm in the pot/pan your mixing the potatoes in first by cutting it into quarters and putting it in the pot you boiled the potatoes in, before you put the potatoes back in from straining out the water).

Mix everything thouroughly, add just a bit of milk to get the right consistency (you don't have to, but I like a bit to make it more creamy). You can also add parmesian cheese, but it's already so cheese I don't do that anymore.

Next just put a drop of oil in the pan and use a paper towel to lightly coat the pan with oil. Then cover the bottom with a thin layer of potatoes (not too thick), and the place a nice layer of whole milk mozzerella cheese (don't even bother if you can't get whole milk cause skim-part skim has no flavor and half of this dish is the cheese, so you need the flavor).

Now instead of putting on the top layer of potatoes, just stick it into your pre-heated 425 over for at least 5 mins (start monitoring it at 5 mins and pull it when it's got brown spots but isn't crunchy yet). Add the other layer of potatoes and top layer of cheese, and stick it back in for another 5-10 minutes (monitor it after 5 again, but this time you want the whole layer on top to be lightly brown (not dark brown though, just a bit crunch).

Take it out and let it sit for about 5 minutes and it's ready to go!! You can keep it in the oven at a low temp (200 or so) for about 30 minutes if your waiting on something else to be done as well (I'd basically reduce the temp before it gets fully brown on top if your gonna do that.

Anyway , it's SO good and very filling, goes great with chicken/beef etc.

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https://imgur.com/a/U5d2CqY

yum!!

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wolfy42 posted...

https://imgur.com/a/U5d2CqY

yum!!

Hooray, blurry potatoes.

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I would take another picture but they no longer exist outside my tummy.

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I hope they don't blur up your shits.

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potato*
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