{"id":676,"date":"2020-08-19T16:57:35","date_gmt":"2020-08-19T16:57:35","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=676"},"modified":"2024-02-09T21:35:21","modified_gmt":"2024-02-09T21:35:21","slug":"oven-baked-sliced-potatoes","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/oven-baked-sliced-potatoes\/","title":{"rendered":"Oven Baked Sliced Potatoes"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Oven Baked Sliced Potatoes<\/span><\/h2>\n
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<\/span>Equipment<\/span><\/h3>
  • 10 inch glass bowl<\/div><\/li>
  • 10 inch stainless steel bowl<\/div><\/li><\/ul><\/div>\n

    <\/span>Ingredients<\/span><\/h3>
    • 4<\/span> red potatoes<\/span> sliced thinly<\/span><\/li>
    • 8<\/span> yellow potatoes<\/span> sliced thinly<\/span><\/li>
    • 1<\/span> tsp<\/span> salt<\/span><\/li>
    • 1<\/span> tsp<\/span> ground black pepper<\/span><\/li>
    • 1\u2154<\/span> cup<\/span> cooking cream <\/span> (15% fat)<\/span><\/li>
    • 1<\/span> tbsp<\/span> butter<\/span><\/li>
    • 9<\/span> oz<\/span> cheddar cheese<\/span> slices<\/span><\/li>
    • 6<\/span> slices<\/span> bacon<\/span><\/li>
    • 3<\/span> scallions<\/span> finely chopped<\/span><\/li>
    • 7<\/span> oz<\/span> pastry dough<\/span> rolled out to the diameter of the stainless steel bowl (to cover)<\/span><\/li><\/ul><\/div>

      <\/span>For Sauce:<\/span><\/h4>
      • cooking cream<\/span> left over from potatoes<\/span><\/li>
      • 1<\/span> tsp<\/span> garlic powder<\/span><\/li>
      • 1<\/span> oz<\/span> Parmesan cheese<\/span> grated<\/span><\/li><\/ul><\/div>

        <\/span>For Garnish:<\/span><\/h4>
        • 2<\/span> scallions<\/span> finely chopped<\/span><\/li><\/ul><\/div><\/div>\n

          <\/span>Instructions<\/span><\/h3>
          • Preheat oven to 350F.<\/span><\/div><\/li>
          • Place thinly sliced red potatoes in the glass bowl. Add salt and black pepper, and stir gently to cover the surfaces of the potatoes<\/span><\/div><\/li>
          • Cover red potato mixture with cream, and gently stir until well coated. Drain the potato slices and retain the cream mixture.<\/span><\/div><\/li>
          • Butter the stainless steel bowl. <\/span><\/div><\/li>
          • Layer the red potato slices around the bottom of the bowl, and well up the side.<\/span><\/div><\/li>
          • Place thinly sliced yellow potatoes in the glass bowl. Add salt and black pepper, and stir gently to cover the surfaces of the potatoes<\/span><\/div><\/li>
          • Cover yellow potato mixture with cream, and gently stir until well coated. Drain the potato slices and retain the cream mixture.<\/span><\/div><\/li>
          • Layer a quarter of the yellow potato slices in the middle of the stainless steel bowl, on top of the red potato slices.<\/span><\/div><\/li>
          • Layer 4 slices of Cheddar cheese on top of the yellow potato slices.<\/span><\/div><\/li>
          • Layer a quarter of the yellow potato slices, covering the Cheddar cheese. Keep the yellow potato slices in the middle.<\/span><\/div><\/li>
          • Cook the bacon slices in a frying pan or griddle.<\/span><\/div><\/li>
          • Layer the bacon slices on top of the yellow potato slices.<\/span><\/div><\/li>
          • Layer a quarter of the yellow potato slices over the bacon, gradually covering more of the red potato slices as you go.<\/span><\/div><\/li>
          • Sprinkle the scallions over the yellow potato slices.<\/span><\/div><\/li>
          • Layer the remaining yellow potato slices over the scallions, until they almost, but not quite, cover the entire contents of the bowl.<\/span><\/div><\/li>
          • Layer the remaining Cheddar cheese slices over the contents of the bowl.<\/span><\/div><\/li>
          • Cover the entire contents with the pastry dough.<\/span><\/div><\/li>
          • Bake in the oven for about 80 minutes at 350F.<\/span><\/div><\/li>
          • Take the stainless steel out of the oven, and invert its contents onto a baking dish. The result will look like a large cake. Bake in the oven for another 10 minutes at 350F<\/span><\/div><\/li><\/ul><\/div>

            <\/span>For Sauce:<\/span><\/h4>
            • While the "cake" is baking, add the cream mixture left over from the the potato slices coating to a saucepan over a low heat. Add the garlic powder and grated Parmesan, stir well and bring to a low boil, while avoiding burning. Remove from heat.<\/span><\/div><\/li><\/ul><\/div>

              <\/span>Serving:<\/span><\/h4>
              • To serve, transfer the "cake" to a large plate and place on the table. Slice the "cake" into appropriately sized slices to serve with your chosen entree.<\/span><\/div><\/li>
              • Drizzle some of the sauce over each slice as it is served onto individual plates.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
                <\/div>\n

                <\/span>Notes<\/span><\/h3>
                You could substitute other kinds of cheese for the Cheddar, for example, Swiss, Gouda, etc.<\/span>
                <\/div>\nYou could eliminate the bacon if desired.\u00a0<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":673,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":"","jetpack_post_was_ever_published":false},"categories":[618,363,817,140],"tags":[],"class_list":["post-676","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked","category-casserole","category-german","category-side"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2020\/08\/BakedPotatoesInOven.png","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/676","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=676"}],"version-history":[{"count":2,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/676\/revisions"}],"predecessor-version":[{"id":680,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/676\/revisions\/680"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/673"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=676"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=676"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=676"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}