Believe it or not Easter is earlier this year and this is a nice potato dish to serve as a side with your ham. Especially if you are having family coming home it is always great to showcase a new dish.
- Butter, room temperature for baking dish
- 2 1/2-3 lbs. fingerling potatoes, cut on the bias and then 1/2 thick slices
- Coarse salt and freshly ground pepper
- 8 oz. bacon, chopped in 1 inch pieces,
- 1 small onion, sliced
- 1/2 cup dry white wine (Sav. Blanc.)
- 14-15 oz. Provolone cheese cut into 1/4 inch thick pieces
Preheat oven to 375 degrees. Butter bottom and sides of a 2 quart casserole.
Cover the potatoes in a large saucepan of water, bring to the boil and cook for about 10 minutes, or until tender. Drain.
Cook the bacon until crisp and remove to a plate. Save 1 tbsp. of the bacon fat to cook the onion in until it becomes caramelized (14-15 minutes). Add the wine and cook until reduced which should take about 2 minutes. Stir in the bacon. Remove from the heat.
Arrange one half of the potatoes in the casserole, add one half of the bacon and one half of the cheese, spreading quite evenly. Repeat with the second layer of potatoes , adding the bacon and cheese on top.
Bake now until the cheese is bubbling (25 minutes approximately). Serve with this sliced ham, salad, rolls.
Wow! My mouth is watering already. Come on family…..it will be good.
Easy Potato Stacks
This makes a great, yet really easy, addition to a dinner on…say Christmas Eve.
Adjust the amounts to suit your crowd, this one serves 8.
- 16 fingerling potatoes (Yukon Gold), washed and cut in half, lengthwise
- 16 pearl onions, blanched, peeled (about 1 minute)
- 2 tbsp. minced fresh sage
- 12 garlic cloves, peeled and minced
- Olive oil
- 1 cup sour cream
- 8 bacon slices, cooked crisp and crumbled
Tear off 8 x 12 inch long pieces of tin foil. In each piece of tin foil, place 2 fingerling potatoes (halved), 1 garlic clove, 1 pearl onion and a pinch of the fresh sage. Drizzle a tbsp. of olive oil over these packges, and roll up to seal.
Bake in a 375 degree oven for about 40 minutes. Remove one and poke the potatoes to see if cooked through.
When ready to serve, open up each package and put on individual plates. Add a generous dollop of sour cream and a crumbled slice of bacon on top. This can complement any roast beef or even lamb dinner. Add a crisp salad, glass of wine and, once again, damn you did it!
Fingerling Potatoes With Buttermilk Dressing
I always look for these potatoes when shopping for produce. They are luscious, creamy and, in fact, just plain yummy. Try this….even your kids will love them.
- 1 1/2 lbs. fingerling potatoes
- 2 tbsp. fresh dill, chopped
- 2 tbsp. fresh parsley, finely chopped
- 1/4 cup Buttermilk Dressing (recipe follows)
Boil the potatoes until cooked (about 14-15 minutes). Strain, cool and cut lengthwise. In a large bowl simply combine with the following dressing.
Buttermilk Dressing
- 1/4 cup creme fraiche
- 1/4 cup buttermilk
- 1 tbsp. grainy mustard
Whisk together until smooth and mix with the potatoes.
Now that was simple, but the flavour is over the top. Totally yummy! This is a wonderful salad on the patio , barbecue going and sharing a glass of wine with friends.
Fingerling Potato Salad
This little delight will serve 4, so adjust when you have more around the table.
- 1 1/2 lbs fingerling potatoes
- 2 tbsp. capers
- 2 tbsp. fresh dill, chopped
- 1/4 cup dressing (below)
Boil potatoes until they are fork tender (about 12-15 minutes). Strain and cut in half, lengthwise.
Put in a bowl, add the remaining ingredients and make the dressing below.
Dressing
- 1/4 cup creme fraiche
- 1/4 cup buttermilk
- 1 tbsp. grainy mustard
- 1 lemon, reserve juice and zest
- pinch each of salt and pepper
- 1/4 cup olive oil
Whisk these ingredients together and toss with the salad. Refrigerate any leftover dressing. The dressing will keep for no more than 10 days.