Sentences with phrase «layer of potatoes»

Carefully arrange thin layers of the potatoes in the hot oil, pressing with a spatula; Allow to brown without touching 2 to 3 minutes.

Layer two final layers of potato slices, and top with the cheese.

Cut potatoes in half and scoop out the pulp until a thin layer of potato remains.

Pour the cream mixture remaining in the bowl evenly over the potatoes; the cream should come almost to the top layer of potatoes.

Layer another 1/3 of potatoes, another layer of bacon, then final layer of potatoes.

Add a second layer of potatoes on top of the first layer, again in overlapping circles.

Season with salt and pepper and arrange layers of the potatoes in the prepared skillet.

When you're making more than a single layer of potatoes, that helps them all to brown.

You use loads of butter in between layers of the potato, so they go crispy in the oven, lovely!

Oil a 9 × 12 baking dish and place an overlapping layer of potato slices on the bottom of the dish (you will use about half of the potatoes).

Add the first layer of potatoes, overlapping the slices by about 40 % over each other.

Arrange a thin layer of potatoes to the bottom, then add the browned onions & garlic and the rest of the olive oil.

Now, finish the casserole with a final layer of potatoes, creating a nice - looking «roof» to your casserole.

Top layer of potatoes with layer of pesto.

Grease an ovenproof pan and alternate layers of potatoes, Taleggio and Parmesan (or vegan alternatives) and radicchio.

I cut them in half * and scooped out the pulp ** until there was just a thin layer of potato covering the skin.

I recommend lightly buttering or oiling your foil if you use this method, so that it doesn't stick to the top layer of potatoes before they shrink down.

Allow to cool 15 minutes before scooping out some of the potato (leave a thin layer of potato in the skin).

5 Spoon a layer of cream over top, and repeat with the remaining ingredients, alternating layers of potatoes, nutmeg, salt and pepper and seasoned cream.

(4) Place the fourth and final layer of potatoes on top (save the nicest looking potatoes for the top), layering in the same way, or cutting the potatoes in half lengthwise (as shown below) for a nice design.

dill evenly over, then top with a thin layer of potato slices.

The creaminess from the béchamel, the crispiness from that top layer of potatoes is pretty much heaven on a plate in my book.....

Repeat 2 more times, topping with the remaining potato slices (you should have 4 layers of potatoes).

Place a layer of potatoes at the bottom of the crockpot.

Layer another layer of potatoes and sprinkle on salt and pepper.

I also made sure to season each layer of potatoes with salt and pepper.

The layers of potato, Gruyere and mascarpone cheese create a complete harmony.

I created 4 layers of potatoes and 3 of the squash and it was a bit tall going into the oven, almost overflowing, but it absolutely bakes down into a lovely height.

Start by arranging a layer of potato slices at the bottom of the dish.

I used a 9» pie pan, which had the capacity to hold 3 layers of potatoes and two layers of squash, and I used up all of the cheese mix that the recipe calls for.

Next, add another layer, starting with a layer of potatoes (use the smaller and any odd looking potatoes for this layer), followed by the remaining onions, mushrooms, basil, and chard / spinach.

Crowd - pleasing breakfast casserole, packed with layers of potatoes, eggs, bacon, cheese and topped with buttermilk biscuits.

Sprinkle about 1/4 of the minced onion over the layer of potato; season with salt and black pepper.

We kept the layers of potato (and made it easy by using a vegetable peeler to make thin slices right into the pan), but encased them in a tender chickpea - flour batter with chopped roasted peppers and green olives.

Slice small potatoes into thin rounds and cover the oil on bottom of the pot with one layer of potatoes.

You should have about 2 layers of potatoes.

Add another layer of potatoes.

Finish with a layer of the potatoes.

(Try leaving a thin layer of potato to help the skin hold together.)

You'll do a layer of potatoes, then cheese, then potatoes, then cheese, the pour the white sauce mixture over the whole thing.

Place a layer of the potato slices in the bottom of the prepared casserole dish.

I only did one layer of potatoes and I just noticed yours looks like it has more layers of potatoes so that probably helped too.

Layer the potato slices in concentric circles to line a large deep oven - safe skillet twice (i.e. 2 layers of potatoes - see photo above).

Layers of potatoes, cheese and a pan fried bratwurst spring onion mixture are smothered in a cream sauce and baked to perfection.

To layer the potatoes and cheese in the gratin dish, put down a layer of potatoes, then a layer of cheese, followed by two more layers of each.

You will have three layers of potatoes each topped by a layer of cheese.