Friday, November 1, 2019

ChezCindy: Sliced Baked Potatoes

This dish comes to the rescue when you want to have baked potatoes for dinner, but are short on time.  You get all the baked potato flavor, plus the toppings of a twice-baked potato, baked in less than an hour.

I am so pleased with this dish.  I was looking for a way to do twice-baked potatoes for a cooking class, but wanted a new twist.  I was creating and testing for months, and nothing fit what I had in my mind.  I finally went rogue and created what is a cross between a potato gratin and a loaded baked potato.  This dish satisfies on all levels.

The tiny bits that look like browned marshmallows are cubed cream cheese, scattered over the potatoes.  They mostly hold their shape, getting lovely brown and soft.  The second cheese used here is shredded cheddar, melting gloriously and gooey.  I garnished only with fresh chives.  But think of the possibilities as you would for loaded baked potatoes.  When serving your family or a crowd, set out toppings of sour cream, sliced green onions, crumble bacon and more.  Each person can scoop out the potatoes and top as they desire.  So good.

Sliced Baked Potatoes
2-pounds russet Idaho potatoes
3 tablespoons butter, soften at room temperature
3/4 cup heavy cream
2 teaspoons kosher salt
4-ounces cream cheese
4-ounces cheddar cheese, shredded
Chopped green onions or chives if desired

Preheat the oven to 400 degrees.

Working with a 9-inch square baking pan, use the 3 tablespoons of butter to generously coat the sides and bottom of the pan.  This will add flavor and keep the potatoes from sticking to the pan.

Thoroughly scrub the potatoes.  Keeping the skin on each potato, slice the potatoes into 1/2-inch thick slices.  Layer each potato slice into the buttered pan, fitting each slice into the pan like puzzle pieces.  Some will layer on top of each other.  Pour the heavy cream over the potatoes, sprinkle the potatoes with salt.  Cover the pan with a large sheet of foil, crimping around the edges to seal.  Bake in the hot oven for 30 minutes.

Remove the pan from the oven, carefully remove the foil from the pan.  Cut the cream cheese into 1/2-inch cubes.  Scatter the cheese cubes over the top of the hot potatoes.  Evenly sprinkle the shredded cheddar over the potatoes and cream cheese.  Return the pan to the oven, uncovered.  Continue baking for 20 minutes.  The cheeses will be melted and browned.  Remove the pan from the oven.  Allow the dish to rest for 10 minutes before serving.  Sprinkle with chopped green onion or chives, or top with crumbled cooked bacon and sour cream, if desired.

No comments:

Post a Comment