Greenbriers Potatoes Donna Jones Recipes

CLASSIC POTATO GRATIN

Steps:

• Preheat the oven to 350 degrees. Slice the potatoes as thin as possible, about 1/8 inch or less, using a mandolin slicer or a sharp knife.
• Rub the bottom and sides of an 8x8 (or similar sized) baking dish with softened butter, then place a single layer of potatoes on the bottom. Sprinkle lightly with salt and pepper, and then with scant layer of grated cheese. Repeat with layers of potato, salt, pepper and cheese until you've used everything up.
• Pour heavy cream over the potatoes, then use your fingers to gently press out any air pockets. Freshly grate nutmeg* over top, then cover with panko breadcrumbs.
• Bake for about one hour (possibly longer), or until the top is golden brown and a knife can be easily inserted in the center, indicating that no raw pieces of potato remain. If the potatoes are still underdone and the top is getting too brown, cover with foil for the remainder of cooking time.
• Allow the gratin to cool down for at least 10 minutes before cutting. Garnish with chopped fresh chives if desired.

GREENBRIER'S POTATOES

Steps:

• Rinse potatoes with cold water; place in a large saucepan. Add the cream, garlic, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are crisp-tender.
• Remove from the heat; stir in eggs and 2-3/4 cups of cheese. Pour into a greased 13x9x2 inch baking dish.
• Sprinkle with remaining cheese.
• Bake, uncovered, at 400 for 25-30 minutes or until potatoes are tender.

SCALLOPED POTATOES

Steps:

• 1. Preheat oven to 350 F. Prepare a 1 1/2 - 2-quart baking dish by buttering the dish generously (I use cooking spray).
• 2. In a double boiler, combine butter, milk, flour, onion, salt, and pepper.
• 3. Cook on low heat until it begins to thicken, stirring constantly with a whisk. Add 1/2 of your cheese and stir until cheese melts.
• 4. Remove pan from heat and add parsley to your taste.
• 5. While you are cooking this, in another saucepan add sliced potatoes and cover with chicken broth.
• 6. Bring to a slow boil and cook slowly until they are about half done, no more (about 5 - 7 minutes).
• 7. Drain potatoes.
• 8. Place a layer of potatoes.
• 9. Then a layer of cheese sauce.
• 10. Repeat.
• 11. Place potatoes in the oven and bake for approximately 20 minutes until potatoes are tender and sauce is bubbly.
• 12. Remove from oven and place the remainder of cheddar cheese on top of potatoes.
• 13. Return potatoes to the oven for about 5 minutes until cheese is melted.

HERBED NEW POTATOES (ADAPTED FROM THE BAREFOOT CONTESSA)

Steps:

• Melt the butter in a large heavy bottomed pot.
• Add the whole potatoes, salt and pepper and toss well.
• Cook tightly covered 20 to 30 minutes over low-heat until fork tender. Don't overcook! (check at 20 minutes).
• Shake the pot several times to prevent the potatoes from sticking to the bottom or burning. *Don't remove the lid.
• Turn the heat off and keep the lid on for another 5 minutes.
• Toss gently with herbs and serve hot.
• Enjoy!

GREENBRIER'S POTATOES-DONNA JONES RECIPE

Steps:

• Rinse potatoes with cold water; place in a large saucepan. Add the cream, garlic, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are crisp-tender. Remove from heat; stir in eggs and 2 ¾ cups of cheese. Pour into a greased 13x9x2 inch-baking dish. Sprinkle with the remaining cheese. Bake uncovered, at 400º for 25-30 minutes or until potatoes are tender. Yield: 12-16 servings.