Come along with me as I journal about my latest cooking and gardening adventures. Discover what grows in my zone five garden, and see what new recipes I try from my cookbook collection each week.

As I share recipes and information from my kitchen, I invite readers to comment and share ideas along with me in this blog. I am looking to increase followers to my blog, so that I may learn more about cooking and gardening.

Since moving to Midland, Michigan, I have been reading and researching many cooking journals, cookbooks and collected recipes from the past thirty years. Organizing pictures of gardens I enjoy has also been a joy for me, as I continue to learn about garden design and horticulture.

angel food cakes

angel food cakes
this kitchen is seasoned with love

Wednesday, April 27, 2011

shredded potatoes au gratin

another wonderful side dish for a holiday breakfast meal is hash brown potatoes.  i really like barefoot contessa's recipe for potatoes, and have made them on several occasions.  however, sometimes i don't have enough time for her preparation, and have opted to use pre-shredded potatoes.  i totally recommend this recipe for those occasions. the potatoes are served individually which makes a nice presentation.

preheat the oven to 350 degrees.  lightly spray 6 ramekins with nonstick cooking spray.  combine about 1/2 bag of refrigerated shredded or thawed frozen hash brown potatoes with some half and half  to moisten, add about 1 1/4 cups of shredded cheddar cheese, 1/4 cup sliced green onions, sea salt and black pepper.

place the mixture into the ramekins.  of course, the whole bag of potatoes could be prepared if your guest list is larger and enough ramekins are available.  sprinkle the tops with additional cheese.

bake on a 1/2 sheet pan until bubbly and golden brown and the potatoes are fully cooked.  this may take at least 45 minutes.

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