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Creamy, cheesy comfort food.
Preheat oven to 350 F. In a small saucepan, combine cream and onions over medium to high heat until simmering. Keep a close eye on this, because it will VERY quickly boil over if you are not paying attention! Believe me, I still do it from time to time if I’m not careful. Continue simmering until onions are softened and cream has taken on a onion-y flavor, about 30 minutes. Then add salt and pepper to taste and strain mixture into a medium-sized mixing bowl.
Wash and peel your potato. Using a mandolin, thinly slice potato and place it in the bowl of cream. You can slice the potato by hand, but using a mandolin ensures exactly the same thickness of slices ensuring even cooking. Set aside to cool, just long enough that you will be able to comfortably put your hand into the cream.
Next, lightly spray a small (I used a small rectangle dish, 2-3 serving size) baking dish with non-stick cooking spray.
Once the cream has cooled, begin evenly layering the potatoes into your baking dish adding a light sprinkling of cheese in between every 2 to 3 layers. Once all potato slices have all been layered, press down on the potatoes to help compress them together. Top off the dish with a final sprinkling of cheese. Gently pour the remaining cream over the potatoes but no more than halfway up the baking dish. Too much cream and it will boil over in the oven!
Bake for 25 minutes or until you can easily slide a paring knife through the potatoes and the top has turned a lovely golden brown. Slice and enjoy!
While my hubby used frozen fries (which also work great), this recipe starts from scratch, because I have plenty of potatoes in the bin. The fries come out crisp without being fried while the seasoning adds a nice flavor with a little kick of spice. This recipe will please husbands, wives, kids … even in-laws!
Oh, this sauce. Drinkable.
This is a healthier version of the croquettes you know and love. Using leftover mashed potatoes they go together in a snap.
Serve Baked Potato Croquettes as an appetizer or as a side dish. Or they can even be a complete meal when served on a bed of Swiss chard, with a drizzle of Romesco sauce and a topping of crispy prosciutto!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!