sgorny: (Daddy!)
And while this may not sound amazing to you, the fact is that I really haven't cooked anything in years.  I mean, I might broil a prepared fish fillet (frozen, 325 for 25 minutes), and make a salad of lettuce, tomatoes, green peppers, blue cheese crumbles, and fresh ground pepper.  Sometimes I'll make spaghetti with a canned sauce (love vodka sauce), or make tacos (ground beef, beans, lettuce, tomato, onions, green sauce, cheese), but really, that's about it.

But tonight, we had a friend coming over who wanted Cheesy Potato Casserole.  And we have a friend who's made it, so I called her for advice.  She gave me the ideas of proportions, and I embellished it a bit.

Cheesy Prosciutto Potato Casserole (*not* for those who are 1) counting calories, or 2) watching cholesterol))
Potatoes, approx 2 pounds, cut into 1" squares, then each cut again into 2-3
 --- can be peeled, if desired (I didn't)
 --- any kind, but firmer potatoes work better - White Rose, I used a Red Potato, but any firmer textured one will work
Cream Cheese, 16 oz, softened
Sour Cream, 16 oz
Firm Cheese, 16 oz - I used 12-14 oz Coastal Cheddar, mixed with 4 oz Tillamook Extra Sharp Cheddar
 --- reserve 3-4 oz for grating over the top, cube the rest in sizes similar to the potatoes
 --- can be cheddar (sharp or extra sharp works well), or mixed cheeses such as Parmesan & Swiss
Prosciutto - 7 oz, chopped
Garlic - 2 cloves, pressed - can use less to taste, as desired
Milk (or half-n-half) as needed

Directions:
1.)  Cube cheese into 1" pieces, then cut each cube into 3 even pieces.  Reserve 4 oz to grate over the top later.  Set aside.
2.)  Clean potatoes, peel if desired.  As the cheese, above.  Set aside.
3.)  Prepare the sauce.  Mix softened cream cheese, sour cream, and pressed garlic until smooth, with a consistency midway between cake batter and frosting.  If it seems too thick, add milk in 2 Tbsp increments until smooth and creamy.  Add prosciutto, and mix evenly. 
4.)  Place potatoes in sauce, and coat well. 
5.)  Add in cheese cubes, and toss lightly.
6.)  Place in 13"x9" cooking dish, sprinkling with reserved cheese.  Cover tightly with foil.
7.)  Heat at 325 deg F for 2 hours 15 minutes, removing foil for last 30 minutes to brown top.  Blot excess oil before baking uncovered.  Alternatively, you can brown the top under a broiler instead, if desired.
8.)  Remove, let cool for 20 minutes, then enjoy!

I hope I haven't forgotten anything.  And no, there is no salt & pepper, because it was plenty salty enough with the cheese & prosciutto!
 
sgorny: (Daddy!)
And while this may not sound amazing to you, the fact is that I really haven't cooked anything in years.  I mean, I might broil a prepared fish fillet (frozen, 325 for 25 minutes), and make a salad of lettuce, tomatoes, green peppers, blue cheese crumbles, and fresh ground pepper.  Sometimes I'll make spaghetti with a canned sauce (love vodka sauce), or make tacos (ground beef, beans, lettuce, tomato, onions, green sauce, cheese), but really, that's about it.

But tonight, we had a friend coming over who wanted Cheesy Potato Casserole.  And we have a friend who's made it, so I called her for advice.  She gave me the ideas of proportions, and I embellished it a bit.

Cheesy Prosciutto Potato Casserole (*not* for those who are 1) counting calories, or 2) watching cholesterol))
Potatoes, approx 2 pounds, cut into 1" squares, then each cut again into 2-3
 --- can be peeled, if desired (I didn't)
 --- any kind, but firmer potatoes work better - White Rose, I used a Red Potato, but any firmer textured one will work
Cream Cheese, 16 oz, softened
Sour Cream, 16 oz
Firm Cheese, 16 oz - I used 12-14 oz Coastal Cheddar, mixed with 4 oz Tillamook Extra Sharp Cheddar
 --- reserve 3-4 oz for grating over the top, cube the rest in sizes similar to the potatoes
 --- can be cheddar (sharp or extra sharp works well), or mixed cheeses such as Parmesan & Swiss
Prosciutto - 7 oz, chopped
Garlic - 2 cloves, pressed - can use less to taste, as desired
Milk (or half-n-half) as needed

Directions:
1.)  Cube cheese into 1" pieces, then cut each cube into 3 even pieces.  Reserve 4 oz to grate over the top later.  Set aside.
2.)  Clean potatoes, peel if desired.  As the cheese, above.  Set aside.
3.)  Prepare the sauce.  Mix softened cream cheese, sour cream, and pressed garlic until smooth, with a consistency midway between cake batter and frosting.  If it seems too thick, add milk in 2 Tbsp increments until smooth and creamy.  Add prosciutto, and mix evenly. 
4.)  Place potatoes in sauce, and coat well. 
5.)  Add in cheese cubes, and toss lightly.
6.)  Place in 13"x9" cooking dish, sprinkling with reserved cheese.  Cover tightly with foil.
7.)  Heat at 325 deg F for 2 hours 15 minutes, removing foil for last 30 minutes to brown top.  Blot excess oil before baking uncovered.  Alternatively, you can brown the top under a broiler instead, if desired.
8.)  Remove, let cool for 20 minutes, then enjoy!

I hope I haven't forgotten anything.  And no, there is no salt & pepper, because it was plenty salty enough with the cheese & prosciutto!
 

May 2017

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