Skip to content

baked french potatoes

September 6, 2009
baked french potatoes

baked french potatoes

Tonight I made ham, farmers market carrots and baked french potatoes.   I also made Ina’s rice pudding, but instead of rum, I soaked the raisins in whiskey, to honour our recent trip to the Ireland.   As in this kind of whiskey:

the sight in midleton, county cork ireland

the sight in midleton, county cork ireland

I overcooked the ham, so we aren’t going to talk about the ham.  Ever ever again.

I slightly boiled the carrots and then mixed in chopped Italian parsley, salt, pepper and butter.  It was not really that exciting.

BUT THE POTATOES! Yes, these were good. I was going to make scalloped potatoes, but these kind had a ton of butter, cream and cheese.  I dug around in my cookbooks, which is one of my favourite things to do. I have not cooked one single thing out of Jamie Oliver’s new cookbook Jamie’s Food Revolution, (called the Ministry of Food in the UK) so I thought I’d give these Baked French Potatoes a go.

While they might look ugly (see above) they sure taste good.  Swimming in a little onion chicken broth gravy, soft and tender on the inside.  I daresay they give scalloped potatoes a run for their money.

Baked French Potatoes
-adapted from Jamie’s Cooking Revolution

4 cups organic chicken broth
1 pound potatoes, unpeeled and sliced thin
1 large red onion, sliced thin
6 garlic cloves, smashed and then sliced
handful of chopped fresh Italian parsley
2 inch block of goat cheese
olive oil
salt and pepper
1/4 cup butter, cut into cubes

Preheat oven to 400 degrees and grease your cooking dish.

Put 4 cups chicken broth in a saucepan and bring to a boil – turn down to simmer until you need it.

Pour a glug of olive oil in a frying pan and fry up the onions, parsley and garlic.  Add lots of salt and pepper.  Cook for ten minutes, and then add in the chunk of goat cheese at the end – stir until melted.

Assemble the dish – first put a layer of potatoes, then onion mixture, then some more salt and pepper.  Repeat.  End with a final layer of potatoes.  Pour the hot chicken broth over top.  Put butter cubes on top of everything.

Cook for 1 hour with the lid on.  Then take the lid off and cook for 45 minutes more.

Advertisements
One Comment leave one →
  1. ellahorne permalink
    September 7, 2009 9:17 am

    they were so good! the sauce tasted just like gravy…. yumyumyum

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: