prep time: 15 minutes       cook time: 7 minutes      total time: 25 minutes      serves 6instant-pot-cheesy-bacon-ranch-potatoes

ingredients
3 medium red potatoes
3 medium baking potatoes
1 packet ranch dressing mix (powdered mix, 1 oz.)
3/4 c chicken broth
1/3 c bacon bits (real bacon)
1 c cheddar cheese, grated
1/3 c parmesan cheese
3 chives, chopped (optional)

directions

  1. wash potatoes. leave the skin on and dice into approximately 1 inch pieces.
  2. put them inside your instant pot and sprinkle your powdered ranch dressing mix on top of them. (you could also put potatoes and dry mix in a bowl and mix to coat and then add into your pressure cooker.)
  3. sprinkle your bacon bits on top of that and pour your chicken broth over everything.
  4. close your lid and steam valve and set to pressure high for 7 minutes. (do not warm after finished cooking.)
  5. do a quick release.
  6. lift lid and sprinkle parmesan cheese, then grated cheese over your potatoes. put lid back on for a few minutes so cheese can melt.
  7. lift lid, gently stir and serve.

source

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scalloped potato gratin

January 22, 2013

prep time: 20 minutes       cook time: 50 minutes      makes 4-6 servings

ingredients
1.5 c heavy cream
1 sprig fresh thyme
2 garlic cloves, minced
1 tsp ground nutmeg
butter
2 lbs russet potatoes, peeled and cut into 1/8-inch thick slices (about 4-6 medium/large potatoes)
salt (or garlic salt) and ground black pepper
1/2 c grated parmesan
1/2 c sharp cheddar cheese/gouda
4 strips bacon, chopped

directions

  1. preheat the oven to 385 degrees.
  2. in a saucepan, heat up the cream with thyme, garlic, and nutmeg.
  3. while cream is heating up, butter a casserole dish. place layers of potato in an overlapping pattern and season with salt and pepper after every other layer. repeat until potatoes are used up.
  4. remove cream from heat, then pour a little over the potatoes. top with some grated parmesan. make 2 more layers.
  5. bake, uncovered for 50 minutes.

source

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prep time: 15 minutes       cook time: 1 hr 30 minutes       ready in: 1 hr 45 min

8 servings

ingredients:

4 large baking potatoes (usually russet potatoes)
8 slices bacon
1 c sour cream
1/2 c milk
4 T butter
1/2 tsp salt
1/2 tsp pepper
1 c shredded cheddar cheese, divided
5 green onions, sliced, divided

directions:

  1. preheat oven to 350 degrees F.
  2. bake potatoes in preheated oven for 1 hour.
  3. meanwhile, place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble, and set aside.
  4. when potatoes are done, allow them to cool for 10 minutes. slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. to the potato flesh, add sour cream, milk, butter, salt, pepper, 1/2 c. cheese and 1/2 of the green onions. mix with a hand mixer until well blended and creamy. spoon the mixture into the potato skins. top each with remaining cheese, green onions, and bacon.
  5. bake for another 20 minutes.
source (my own photo above)

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