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Lena's taters...Thanks for waiting Kelly...

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  • Lena's taters...Thanks for waiting Kelly...

    Actually not my taters
    Recipe courtesy of Tyler Florence/www.foodnetwork.com
    Episode# BW2D14

    1 1/2 cups heavy cream
    1 sprig fresh thyme
    2 garlic cloves chopped
    1/2 teaspoon ground nutmeg
    butter
    2 lbs russet potatoes peeled and cut into 1/8 inch slices
    salt and freshly ground black pepper
    1/2 cup grated parmesan plus more for broiling (we use parmesan reggiano to taste, forget that 1/2 cup thing)

    Preheat oven to 375.

    In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.

    While cream is heating up, butter a casserole dish. I use a 9 by 13 inch aluminum cake pan and it works great. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat then pour a little over the potatoes. Top with some grated parmesan. Make two more layers. Bake uncovered for 45 minutes. Sprinkle some more parmesan and broil until cheese browns, about five minutes.

    We don't do the end broil because usually the cheese looks browned enough when they come out and since we use more cheese than the recipe calls for, what's the point?

    Kelly, the Freak says "I hope this satisfies your relentless pursuit of potatoes!"

    Happy Cooking!
    Smoke Freak and Wifey
    Craig
    sigpic

  • #2
    Thank you Lena!!
    YUM, they sound sooooo absolutely decadent! And I'm gonna call em Lena's taters!
    Welcome to our little home, and thank you again for taking the time to post the recipe!
    Kelly



    The only one on the block with the super fastest turbo charged



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    • #3
      Miss Louie's on this.....! Thank's!
      Sunset Eagle Aviation
      https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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      • #4
        Originally posted by SMOKE FREAK View Post
        We don't do the end broil because usually the cheese looks browned enough when they come out and since we use more cheese than the recipe calls for, what's the point?
        Happy Cooking!
        Smoke Freak and Wifey

        wait.... stop.... hold the phone..... doesnt that look like changing up the recipie. thought that was something you didnt or wernt allowed to do???
        Charbroil SFB
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        MES
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        • #5
          Originally posted by erain View Post
          wait.... stop.... hold the phone..... doesnt that look like changing up the recipie. thought that was something you didnt or wernt allowed to do???
          E. I didnt know there were rules I had to follow........
          Craig
          sigpic

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          • #6
            Originally posted by SMOKE FREAK View Post
            E. I didnt know there were rules I had to follow........
            "Yeah yeah yeah....
            I once was makin a tater tot casserole (a favorite of some around here) and I decided that it could use some changing up. Wellllll....after that I was set straight! You dont mess with the classics...or something like that...Geez! Im sorry!.............. Even though it was way better my way...it aint happening again..."

            i guess it was that "after that i was set straight" line... anyway thought it was kinda humourous buddy!!! LOL
            Charbroil SFB
            GOSM
            MES
            Dutch Ovens and other CI
            Little Chief, Big Chief, No Name water smoker
            Weber 22" gold, Smokey Joe, WSM 22"

            Smoked-Meat Certified Sausage Head


            sigpic

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            • #7
              Originally posted by erain View Post
              "Yeah yeah yeah....
              I once was makin a tater tot casserole (a favorite of some around here) and I decided that it could use some changing up. Wellllll....after that I was set straight! You dont mess with the classics...or something like that...Geez! Im sorry!.............. Even though it was way better my way...it aint happening again..."

              i guess it was that "after that i was set straight" line... anyway thought it was kinda humourous buddy!!! LOL
              Whoa..................
              Remember that those werent my words....
              Geez...nothin gets past you does it....
              Craig
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              • #8
                BUMP

                Bumped this thread up because Fire It Up wanted to see the recipie. These spuds are over the top.

                Hope this helps bud.
                Craig
                sigpic

                Comment


                • #9
                  Thanks for bumping the recipe up, should be mighty tasty

                  I especially enjoy the "we use parmesan reggiano to taste, forget that 1/2 cup thing" cause damn right, you do what tastes the best!
                  There is a cure...http://phoenixtears.ca/

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                  • #10
                    Bumped again for whoever cares...
                    Craig
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                    • #11
                      How the heck could i have forgot this one eh...

                      I guess I be one a dem whomevers... Thks for the bump anyhow!
                      Charbroil SFB
                      GOSM
                      MES
                      Dutch Ovens and other CI
                      Little Chief, Big Chief, No Name water smoker
                      Weber 22" gold, Smokey Joe, WSM 22"

                      Smoked-Meat Certified Sausage Head


                      sigpic

                      Comment


                      • #12
                        Originally posted by SMOKE FREAK View Post
                        Actually not my taters
                        Recipe courtesy of Tyler Florence/www.foodnetwork.com
                        Episode# BW2D14

                        1 1/2 cups heavy cream
                        1 sprig fresh thyme
                        2 garlic cloves chopped
                        1/2 teaspoon ground nutmeg
                        butter
                        2 lbs russet potatoes peeled and cut into 1/8 inch slices
                        salt and freshly ground black pepper
                        1/2 cup grated parmesan plus more for broiling (we use parmesan reggiano to taste, forget that 1/2 cup thing)

                        Preheat oven to 375.

                        In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.

                        While cream is heating up, butter a casserole dish. I use a 9 by 13 inch aluminum cake pan and it works great. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat then pour a little over the potatoes. Top with some grated parmesan. Make two more layers. Bake uncovered for 45 minutes. Sprinkle some more parmesan and broil until cheese browns, about five minutes.

                        We don't do the end broil because usually the cheese looks browned enough when they come out and since we use more cheese than the recipe calls for, what's the point?

                        Kelly, the Freak says "I hope this satisfies your relentless pursuit of potatoes!"

                        Happy Cooking!
                        Smoke Freak and Wifey
                        Thanks for sharing and I actually have a little fresh thyme growing this year.
                        Z
                        sigpic
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                        • #13
                          Thanks for the bump.
                          Some good spuds
                          And dried thyme does just fine.
                          Craig
                          sigpic

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                          • #14
                            Originally posted by SMOKE FREAK View Post
                            Thanks for the bump.
                            Some good spuds
                            And dried thyme does just fine.
                            A great bump for sure! YUM!!


                            Drinks well with others



                            ~ P4 ~

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                            • #15
                              God Bless L. Enough said.
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                              Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...

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