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Tomatoes with mild gruyère, creamy potatoes and crispy potato chip topping. HI OHHHH! It was absolutely heavenly!
Peel, then thinly slice one large Russet potato. While the leeks are cooking, soak the potatoes in a bowl with heavy cream.
In a skillet over medium-high heat drizzle 2 tablespoons of olive oil. Once oil is hot add leeks, toss to coat them in the olive oil. Sprinkle with salt to taste and let them cook until they are wilted and starting to caramelize, stirring occasionally. Then remove the leeks from the skillet and chop cooked leeks until they almost resemble a paste.
In a bowl combine halved tomatoes, leeks and 2 tablespoons of flour. Mix until well combined.
Preheat oven to 350 F.
In a buttered baking dish about 2 inches deep and 12 inches long. Lay a layer of sliced potatoes (use about half of them; remove them from the cream but reserve the cream), slightly overlapping them on the bottom of the dish. Top the potato layer with the tomato mixture. Sprinkle half of the cheese over the tomato mixture. Top with another layer of potato slices (use the rest of them) then drizzle 2 tablespoons of the cream over top.
Cover with foil and bake in an hot oven at 350 F, for 30 to 40 minutes,until the potatoes are tender.
While the gratiné is in the oven, prepare the topping. In a bowl combine potato chip crumbs, panko bread crumbs and 3 tablespoons of melted butter, stir until well combined.
When the potatoes are tender (after 30-40 minutes), remove foil, top with remaining cheese, sprinkle with fresh thyme and crumb mixture. Bake for another 15-25 minutes, until brown and bubbly.
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!