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Fed & Full | Amy Power
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Creamy Scalloped Potatoes Recipe ~ Barley & Sage
These creamy scalloped potatoes have a rich, cheesy sauce and nice crispy edges. They're the perfect side dish for any holiday meal or paired with a perfectly cooked sous vide steak!
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Artichoke Hearts with Herb Gremolata - Kitchen-by-the-Sea
Potato Galette Recipe, Cottage Pie Potatoes, Crispy Potato Galette, Duck Fat Potatoes Recipes, Duck Fat Potatoes, Duck Fat Roasted Potatoes Recipe, Pommes Anna, Potato Galette, Comte Cheese
Potato Galette Recipe
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Creamy Tomato Risotto with Crispy Garlic Crumbs
A deliciously moreish Creamy Tomato Risotto topped with crispy garlic breadcrumbs - made with mainly store cupboard ingredients. #tomatorisotto #meatfreerisotto #arboriorice
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Mediterranean Vegetarian Recipes
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Potato Galette
55min · 1 serving Crispy Potato Galette with comté ❤️👌🏻 it was so good and so easy! Perfect for Easter or any get together really. Pro Tip: Scrape the sides real well before flipping over and preheat the cast iron for 5 ish minutes. You can also use gruyère. Ingredients : • 6-7 medium yukon gold potatoes. • 2 tbsp melted butter. • 2 tbsp olive oil. • 1 cup 1/4 comté cheese (can sub gruyère). • Seasoned Salt (Pegs) & Black pepper to taste but remember potatoes need a lot of seasoning. • 1-8 inch cast iron skillet. •Parchment paper square. Directions: • 1.- Slice your potatoes real thin, I used a mandolin. • 2.- Remove excess moisture from the potatoes. • 3.- Preheat the cast iron with the 2 tbsp of olive oil. • 4.- Add the melted butter to the potatoes with the seasoned
This may contain: a spoon in a bowl filled with cheese and parsley on top of a white plate
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Best Potato Puree
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Best Potato Puree
Best Potato Puree 🫶🏻 I think the French do it best, and after a lot of researching throughout the years, I came to this recipe and its been my go to for YEARS! Tips: • Using a Tamis strainer ensures the SMOOTHEST possible potatoes. Doesn’t mess with the starches so it doesn’t make them gummy. Totally worth it. • Cube the potatoes small so they are easier to pass through the strainer. • Always save a bit of potato water, enhances the potato taste. • Add the potatoes into the warm (never boiling) cream. • Add the cold butter little bits at a time so they get super creamy. • Use high quality butter and don’t skimp on it. • Always boil them in salted water. •To reheat always do it bain marie. Ingredients: • 2 lb yukon gold potatoes (peeled and small cube). • 3/4 cup heavy crea
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Sardinian Potato, Onion, and Pecorino Frittata - Cooking Mediterranean
Sardinian Potato, Onion, and Pecorino Frittata - Cooking Mediterranean
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