GORDON RAMSAY RECIPES INGREDIENTS: gordon ramsay potato bake

Meet your new favorite side dish. A crispy parmesan crusted potato half infused with garlic and butter. This is SO EASY, it’s an “everyday” recipe but it well also be your go to recipe for company. Skill level 2/10, just don’t cut yourself with the knife.

Start with some butter, seasoning and parmesan in a glass baking pan. Scrub up some potatoes, cut in half and place cut side down on the parmesan. Bake and allow to cool in the dish for a few minutes to firm up a crust and you are good to go.

Rating

I’m getting too many recipes of the year candidates. I experimented on my wife on Saturday with this. She loved it so much I
had to repeat it the following day (Mother’s Day) to go with her
porterhouse steak. That is high praise folks.

Notes: I used the traditional russet baking potatoes but any potatoes should be fine. Adjust the spices/salt/pepper/garlic to taste. A little less butter would work but with this amount the taste will infuse into the potato better.

The glass baking dish will help this not to stick but some recipes call for non-stick pans or foil. I’m a little leery of the foil.

The potatoes must fit flat in the dish. Pick a dish size that fit the amount you need and adjust the ingredients to cover the bottom correctly.

These warm up nicely in a microwave and taste very good but are not quite as nice looking so great for left overs but not a cook ahead recipe for company.

Serving amount will be a little less then you think. These are very filling. If you normally eat a whole baked potato, the whole half will be about right.

Preheat oven to 400 degrees convection (425 regular).

Melt butter in a microwave (about 30 seconds). This is 4 T in a 5 by 9 glass baking dish.

Spread the butter over the bottom of the pan. Sprinkle with 1 1/2 tsp of 7:2:2 (linky) (or 1 tsp of course salt with 1/4 tsp each of granular garlic and pepper). Sprinkle 1/2 cup of grated parmesan. Fresh is better and I love Parmigiano Reggiano from Sam’s Club.

Scrub 2 medium russet and cut in half.

Lay the cut potatoes flat on the parmesan mixture cut side down.

Bake until potatoes are done. About 40 minutes. A done potato is 210 degrees.

Remove from oven and allow to cook for 5 minutes to let crust form. Then run a knife around the potato so the crust does not pull off.

Remove from the pan carefully and serve. They will stay hot for quite a while.

Parmesan Garlic Baked Potatoes

by DrDan at 101 Cooking for Two May-18-2013

Ingredients

2 medium russet potatoes
4 T butter
1 1/2 t 7:2:1 or 7:2:2 seasoning ( kosher salt/pepper/granular garlic))
1/2 cup grated Parmesan cheese (fresh if possible)

Instructions

1) Preheat oven to 400 degrees convection (425 regular).2) Melt 4 T butter in a 5 by 9 glass baking dish. Adjust size and amount of ingredients to fit your needs.3) Spread the butter over the bottom of the pan. Sprinkle with 1 1/2 tsp of 7:2:2 (or 1 tsp of course salt with 1/4 tsp each of granular garlic and pepper). Sprinkle 1/2 cup of grated parmesan4) Scrub 2 medium russet and cut in half. Adjust amount and type of potatoes to your needs. 5) Lay the cut potatoes flat on the parmesan mixture cut side down.6) Bake until potatoes are done. About 40 minutes. A done potato is 210 degrees.7) Remove from oven and allow to cook for 5 minutes to let crust form. Then run a knife around the potato so the crust does not pull off.Remove from the pan carefully and serve. They will stay hot for quite a while.8) These warm up nicely in a microwave and taste very good but are not quite as nice looking so great for left overs but not a cook ahead recipe for company.

Details

Prep time: 5 mins Cook time: 40 mins Total time: 45 mins Yield: 4 servings

Updated

May 18 2013

Dan Mikesell

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This recipe right here is a potluck classic. Easy to make, perfect to transport, and a certain crowd pleaser. It is a basic concoction of frozen shredded hash brown potatoes, chopped onions, and a cheesy sauce. Sometimes with a topping, other times without.

Personally, I had never made it before but I had the opportunity to try it on occasion at different gatherings. My neighbor back in Alabama used to make something similar to this, but even simpler- thrown together in the crockpot. It’s been on my “to-do” list for awhile now. I wanted to make a casserole that was baked with a crunchy topping though, and preferably one without canned condensed soups.

Well, once again Mel’s Kitchen came to my rescue! I’ve been using her blog for a lot of things lately and she has proved herself pretty dependable. I’m a fan. Anyways, she wanted the same thing from this casserole. Her Mother used to prepare the canned soup version often during her youth and she wanted to create the same great taste but without all the processed products. Success!

I wanted to take this to one of my church group luncheons (where I take most of my blogging goods). I had never transported a hot dish before though so I was a little nervous. How would it stay warm for an hour and a half before it’s served?? There is no way it could. And although this dish might be okay, just barely warm, I wanted it to still be so warm that it was still gooey and hadn’t solidified from cooling yet. Ya know? Well, I found the coolest product to solve that problem! It’s a 13-by-9-inch transportable pyrex set with a hot/cold pack. I just LOVE it! And it worked fantastic. My dish was still right-out-of-the-oven-hot by the time it was finally served. And it was a complete hit. The whole casserole disappeared before the luncheon was over. My favorite part of bringing food to gatherings is when I overhear people asking each other, “Who mad this??? It was great!”.

And you don’t even have to wait for a gathering/potluck to make this. You can make cheesy potatoes for a dinner side-dish or at a Holiday meal- why not? I know of lots of people who do : )

Author: Mel’s Kitchen Cafe

Potatoes:
3 tablespoons butter
1 large yellow onion, chopped
¼ cup all-purpose flour
1½ cups low-sodium chicken broth
1 cup milk
1 ½ teaspoons salt
½ teaspoon pepper
½ teaspoon dried thyme
2 cups shredded sharp cheddar cheese (8 ounces)
26-ounce bag frozen shredded hash browns
½ cup light sour cream
Topping:
3 cups cornflakes, lightly crushed
2 tablespoons butter, melted

Melt the butter in a large pot over medium heat. Add the onion and cook until the onion is softened and translucent,a bout 5-6 minutes. Stir in the flour and cook, stirring constantly, for about a minute. Combine the chicken broth and milk in a liquid measure and slowly whisk in the mixture. Add the salt, pepper and thyme. Stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.
Take the pot off the heat and stir in the cheese until smooth. Mix in the frozen hash browns, lifting and folding the mixture until well combined. Finally, stir in the sour cream.
In a medium bowl, toss the lightly crushed cornflakes with the butter until evenly combined. Scoop out the potato mixture into a 9X13-inch baking dish and top with the buttered cornflakes. If baking the potatoes by themselves, bake at 350 degrees for 45 minutes, until hot and bubbly around the edges.

adapted from Mel’s Kitchen Cafe

Tagged as:
cheddar,
cheese,
potatoes,
Savory,
Sides,
sour cream

Chef Gordon Ramsay Recipes

Tag: gordon ramsay potato bake

Parmesan Garlic Baked Potatoes

May 18 2013

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Cheesy Potato Casserole

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