Alsatian Style Baked Potatoes And Cheese Bibbelskase Recipes

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BIBELESKäS (ALSATIAN POTATOES AND CHEESE)



Bibeleskäs (Alsatian Potatoes and Cheese) image

I ate this as a main vegetarian course at a Strasbourg restaurant. By American standards, it's not really a main course, but a side dish. Either way, it's tasty! I think it would be good as a side to a steak, but it would work well with other dishes, too. Just a warning...this is not a low-fat dish!

Provided by melin44

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs potatoes (about 8 smaller ones)
2 (16 ounce) containers fromage blanc (smooth, fromage blanc is kind of like a creamier, less sour sour cream. I think you could make somet)
2 tablespoons olive oil
1 bunch chives
1 bunch flat leaf parsley
1 large onion (or I've used shallots)
5 garlic cloves
salt and pepper
bacon (cooked and crumbled (optional)

Steps:

  • Peel and cut the potatoes into bite-sized chunks.
  • In a frying pan, heat up the oil, put in the potatoes and let them brown (about 10 minutes). Lower the heat, cover and cook for another 5-10 minutes until they are done. Stir often.
  • While the potatoes are cooking, wash and mince the chives and parsley separately. Place them in ramekins in the refrigerator.
  • Peel and mince the onion and garlic separately. Place them in ramekins in the refrigerator.
  • When you are ready to serve, put the ramekins in the center of the table (including bacon if using) and open the tubs of fromage blanc. Put the fromage blanc in a serving bowl with a large serving spoon or ladle. Each person should serve themselves and mix into the fromage blanc whichever ingredients they'd like. You can either mix the potatoes in with the cheese mixture or dip it. There is usually as much of the cheese mixture as potatoes on the plate.
  • ***Feel free to play around with the herbs and add fresh herbs to change the flavor of the fromage blanc.

Nutrition Facts : Calories 222.9, Fat 7.2, SaturatedFat 1, Sodium 28.9, Carbohydrate 36.7, Fiber 5.3, Sugar 3.2, Protein 4.9

ALSATIAN POTATO CASSEROLE



Alsatian Potato Casserole image

From Cook's Country magazine. This French casserole is relatively light having no cream and very little butter. But delicious all the same!

Provided by jkoch960

Categories     Potato

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 8

1 tablespoon unsalted butter, cut into bits, plus extra for greasing pie plate
2 1/2 lbs russet potatoes, sliced 1/4-inch thick (about 5 medium)
salt
8 slices bacon, chopped
1 1/2 lbs onions, halved and sliced thin (about 5 medium)
2 medium garlic cloves, minced
2 cups shredded gruyere or 2 cups swiss cheese
1/2 cup low sodium chicken broth

Steps:

  • Adjust oven rack to middle position and heat to 400°F Lightly butter a 9 1/2-inch deep dish pie plate.
  • Place potatoes in large pot and add enough water to cover by 1 inch. Add salt to taste. Bring potatoes to boil over high heat, then lower heat to maintain a gentle simmer. Cook until potatoes are barely tender but still firm, about 7 minutes. Be careful not to overcook potatoes; they should still hold their shape nicely. Drain.
  • Meanwhile, fry bacon in large skillet over medium heat until crisp, about 10 minutes. Use slotted spoon to transfer bacon to plate lined with paper towels and drain well. Discard all but 2 tablespoons bacon fat in pan. Add onions to skillet and cook over medium-high heat, stirring occasionally, until onions wilt and begin to brown, about 7 minutes. Reduce heat to low and continue to cook until onions are very soft and brown, 25 to 30 minutes. Stir in garlic and remove pan from heat.
  • Cover bottom of prepared pie plate with single layer of potato slices and then sprinkle with salt and pepper to taste. Spread half of the onions over potatoes, followed by 1/3 of the bacon and 1/3 of the cheese. Arrange second layer in same way, seasoning with salt and pepper and topping with remaining onions and half of remaining bacon and cheese. Cover with remaining potatoes, arranging slices slightly overlapping around outside of pan and then filling in open spaces with remaining potato slices. Sprinkle with bits of butter, remaining bacon, and salt and pepper to taste. Pour broth over casserole and sprinkle with remaining cheese.
  • Cover pie plate with foil and bake for 30 minutes. Uncover and continue to bake until cheese has melted and top is golden brown, about 15 minutes.

Nutrition Facts : Calories 502.1, Fat 27.6, SaturatedFat 12.7, Cholesterol 65.2, Sodium 393.9, Carbohydrate 45.4, Fiber 5.8, Sugar 6.5, Protein 19.6

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