Potatoespontalba Recipes

POTATO AND ONION BAKE RECIPE

Steps:

• Preheat the oven to 350°F /180°C. (see note 5)
• Use some of the butter (about 1 tbsp) to grease the bottom and sides of a 8 cup/2litre baking dish. Place this on a baking tray for easy.
• Peel and finely slice the onions.
• Use a mandolin, food processor or sharp knife to cut the potatoes into 1/8 inch (3-4mm) thick disks.
• Arrange a layer of potatoes in your prepared baking dish, then top with onions, some of the chopped rosemary, salt, and pepper. Repeat the layers finishing with a top layer of potatoes and rosemary.
• Add any remaining herbs and seasonings to your broth and then pour it carefully over the potatoes, ensuring that it just covers the top layer.
• Dot the remaining 2 tbsp of butter over the top of the dish, cover the dish with foil and then transfer the baking dish and tray to the oven.
• Cook for 60 minutes then remove the foil and cook for a further 15-20 minutes until the potatoes are tender and the top is golden and crisp. (see note 5&6)

POTATOES PONTALBA

Steps:

• Cook the potatoes in boiling salted water for 15 minutes or until tender.
• Drain and place in large bowl.
• Add the butter and green onions, tossing gently to coat.
• Whisk the cream and flour together in a saucepan and add the blue cheese and seasonings.
• Cook over medium heat for 3 minutes or until thickened, stirring constantly.
• Pour over the potatoes and toss gently.
• Sprinkle with bacon and parsley.
• Serve immediately.