Loaded Mashed Potato Gratin

If you're looking for a tasty side dish to make for a crowd, this Loaded Mashed Potato Gratin is PERFECT! With bacon, sour cream, and cheddar cheese, how can you go wrong!  You can prepare the mashed potatoes up to a day ahead of time; then bake when you're ready. Which means less time in the kitchen and more time with your guests. Even when not entertaining, I like to make extra mashed potatoes so that there are some left over. Then I whip up some of these Corn and Cheddar Mashed Potato Fritters which the girls BEG me for every time I make mashed potatoes.

Copycat Capital Grille Au Gratin Potatoes

First,  I hope you all enjoyed Soup Week and thank you to everyone that entered the giveaway for the KitchenAid 2-Speed Hand Blender. The winner was Rachel T. from Virginia. Congratulations Rachel!

WARNING! I went off my diet here a little bit folks because I just had to replicate one of our favorite side dishes at Capital Grille...Au Gratin Potatoes. My husband and I don't get to go out alone often as a couple, I mean really alone. No kids, no other couples, just us. So when the opportunity presented itself recently because previous plans had fallen through, I took a chance and logged into Open Table (love this site!) and booked dinner for two at one of our favorite restaurants, The Capital Grille. The closest chain is about 1/2 hour away, but it is also connected to a mall where we needed to do some Christmas gift returns anyway so it worked out perfectly.

If you've never been, the restaurant offers mostly steak and seafood options on their menu and the sides are ordered separately, similar to many other high end steak houses. Oh and the wine list is larger than the menu...we love our wine. :) In any event, we each just ordered a small filet as their portions are very large and opted to share two sides: Sauteed Spinach with Garlic and Au Gratin Potatoes. My husband really likes their Mashed Potatoes; which I've shared here on the blog before, but he never tried the au gratin version (which he loved!).

So after our evening out, I started to look around online to see if I could find the recipe. And...I couldn't. That is until I found a quick blurb on the restaurants' Facebook page where another guest had asked how to make the same recipe. The restaurant replied with the ingredients used, but not a specific recipe. Hence, my version of Capital Grille Au Gratin Potatoes were formed.

What did my family and I think of my latest experiment? Heaven. Pure Creaminess. Heaven. Yes, I said it twice. They were seriously THAT good and tasted just like the restaurant version. So if you're looking to treat your  sweetie this Valentine's Day with a decadent, home cooked meal, you will have to add this recipe for Au Gratin Potatoes to your menu. Trust me, you won't be sorry! ~Enjoy!


Copycat Capital Grille Au Gratin Potatoes
Prep Time: 20 minutes    Cook Time: 30-40 minutes      Servings: 4

Ingredients

• 3 Medium Russet Potatoes, peeled
• 3 tbsp. Butter, divided
• 2 Cloves Garlic, minced
• 1 tbsp. All-Purpose Flour
• 1 1/2 c. Heavy Cream
• 1/2 c. Shredded White Cheddar Cheese
• 1/2 c. Shredded Jarlsburg Cheese
• 1/2 c. Grated Pecorino Romano Cheese
• 2 c. Potato Chips
• 1 c. French Fried Onions

Equipment Needed 

• 4-7(ounce) Ramekins or Oven Safe Dishes
• Mandoline or Sharp Knife
• Baking Pan
• Small Saucepan
• Food Processor

Directions

1. Preheat oven to 350 degrees. 
2. Using a mandoline or a sharp knife, thinly slice potatoes and place into your ramekins. (You may have to cut the potatoes in order to fit them if the potato is too large). Place the ramekins on a baking sheet. 
3. In a small saucepan, melt 1 tbsp. of butter over low heat; then add the garlic. Saute garlic for 1 minute; then whisk in flour to form a roux. 
4. Stir in the heavy cream and mix until the roux has dissolved; then add your cheeses. 
5. Simmer the sauce for 5-8 minutes until all of the cheese has melted; then pour the mixture over the potatoes in each ramekin. (Fill as much as you can to the top leaving space to add your topping). 
6. While the sauce is cooking, add the potato chips and fried onions to your food processor and pulse until the mixture is crumbly. 
7. Melt the remaining 2 tbsp. of butter and add to the topping. Mix well then sprinkle the topping over each ramekin. 
8. Place the entire pan into the oven and bake 30-40 minutes until the topping is golden brown and the potatoes are tender. 

Nutrition Facts per Serving You really don't want to know, but if you do here it is! =)

Calories 700, Carbs 36.8g, Fat 56.4g, Protein 11.2g, Fiber 1.9g, Sugar .9g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.

Cheddar Jack Potato Leek Soup

Do you want to hear a funny story. Well I'm going to tell you one anyway. :) Being that this is soup week, I had all my posts ready to go for each day this week ahead of schedule. But yesterday, when I went to check on the post to make sure I didn't want to add anything to it, the post wasn't there! A BLOGGERS NIGHTMARE! Well at least it was for me because once I type it here on the blog from my scrap pieces of paper I carry around the house with me, I throw it out. Gone! Now some of you will say, "Why didn't you back up your computer?". And well I did as a matter of fact, two days ago before I added the recipe for Creamy Ham & Potato Soup using the ham bone. It was good too. I'll have to try to replicate that one again next time I make a ham (hopefully it won't be another 2 years!).  In any event, today instead of the ham and potato soup, I give you Cheddar Jack Potato Leek Soup. 

Crock Pot Greek Mashed Potatoes

Today I'm going to be sharing a new experiment with you for Crock Pot Greek Mashed Potatoes. This is one of those recipes that started out one way in my head; then wound up another. Not a bad thing mind you, just different.

Recipe ReRun: Asiago & Basil Red Bliss Potato Croquettes & Better It With Benefiber Cook-Off Event

Today I'm sharing another Recipe ReRun with you for these Asiago & Basil Red Bliss Potato Croquettes for a few reasons.

1. They're FANTASTIC and need to be repeated for all those new to CEK! I originally posted these in March 2012 as I had some leftover mashed potatoes and was looking for a new way to utilize them. They were baked, not fried, so they are a little healthier and the flavor combination of Asiago and Basil was phenomenal.

2. The last few days have been quite hectic for me and I haven't had the time to write up a new post. Sorry. I do have quite a few recipes to share with you and I've been coming up with some new experiments for Thanksgiving so look for those in the coming weeks.

3. And lastly...tomorrow, Thursday, October 24, 2013 I will be in Herald Square in NYC participating in the Better it with Benefiber Cook-Off from 8am-10am! I was selected, along with two other food bloggers, to make breakfast utilizing Benefiber in our recipes for Top Chef Contestant judges. It's going to be so much fun so be on the lookout for some pictures on Facebook, Twitter and Instagram as well as a post with the highlights. And if you live in the area, stop by to say hello!

Enjoy the recipe and I'll see you all back here on Monday!

**The winner of the Jolie Ravioli Giveaway was chosen. Did you win?

Buffalo Roasted Potato Wedges

Over the summer, one of my daughters friends contacted me for the Grilled Chicken Buffalo Pasta recipe I made a while back because she wanted to make it herself. Then it occurred to me that the easy combination could be used on a variety of things and these Buffalo Roasted Potato Wedges were born. We don't like food overly spicy, so I just added a touch of hot sauce, but if you're like my niece...the hotter the better so add as much as you like. These made a nice side dish with some baked chicken, but would go with just about anything. I also loved how there are only three ingredients...BONUS!

Buffalo Roasted Potato Wedges
Total Time: 60 minutes            Serves: 4

Ingredients

• 5 Medium Russet Potatoes, peeled
• 4 tbsp. Butter, melted
• 2+ tsp. Louisiana Hot Sauce

Directions

1. Preheat oven to 425 degrees. 
2. Cut each potato into approximately eight wedges by slicing the potato in half lengthwise; then cutting each half into quarters. Place them in a bowl. 
3. Melt the butter in a small saucepan over low heat; then add in the hot sauce. If you like it hotter, add more sauce to your liking. 
4. Add the melted butter to the potatoes and toss to coat; then line them on a baking sheet. 
5. Bake for 40-45 minutes, turning once halfway through cooking process until they are golden brown. 

Enjoy! 

Nutrition Facts

Calories 239, Carbs 32.5g, Fat 11.5g, Protein 3.9g, Fiber 2.5g, Sugar 1.3g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.

Buffalo Roasted Potato Wedges Shopping List

Red Bliss Potato Salad with Dijon Vinaigrette

May is National Salad Month so to kick off  the unofficial summer barbecue and party season, I will be bringing you a new salad recipe each day this week to get you ready. Especially since Memorial Day is right around the corner (can you believe it?!).  

The first salad I made for you this week is Red Bliss Potato Salad with Dijon Vinaigrette. Potato Salad is one of my favorites; however,  as much as I like the traditional mayo-based potato, macaroni and coleslaw varieties, they don't hold up as well in hot summer months without taking extra safety precautions to ensure the salads stay below 40 degrees. (Well that, and Rachael doesn't like mayonnaise...at all!). 

This deliciously light salad has just the right amount of "tang" and would go perfectly with any grilled meat or fish you decided to serve it with. 



Red Bliss Potato Salad with Dijon Vinaigrette

Prep Time:  1 hours 15 minutes                           Yield: 10

Cook Time: 30 minutes                                        Serving: 1/2 cup

Total Time:  1 hour 45 minutes

Ingredients

For the Red Bliss Potato Salad

• 2lb. Red Bliss Potatoes (approximately 5-6)
• 1/2 c. Celery, small dice
• 2 tbsp. Red Onion, small dice
• Prepared Dijon Vinaigrette

For the Dijon Vinaigrette

• 2 tsp. Granulated Sugar
• 2 tbsp. Distilled White Vinegar
• 2 tsp. Dijon Mustard
• 1/4 c. Canola Oil
• Kosher Salt, to taste
• Fresh Ground Black Pepper, to taste

Directions
For the Red Bliss Potato Salad

1. Scrub the potato skins with a soft brush to remove any dirt. Add the potatoes to a pot and fill with water. 
2. Bring the potatoes to a boil over medium-high heat; then allow to cook until fork tender; approximately 25-30 minutes. Drain and cool. 
3. Cut the potatoes in half lengthwise, then in half again; then slice into 1/4" thick slices. 
4. Add the potatoes to a bowl; then add in the celery and onions. 
5. Add the prepared Dijon Vinaigrette, then season with salt and pepper. Mix well and refrigerate for at least 1 hour. 

For the Dijon Vinaigrette

1. Combine the sugar, vinegar, mustard and oil. Whisk well.

Nutrition Facts

Calories 47 , Carbs 1.9g, Fat 4.2g, Protein .1g, Fiber .3g, Sugar 1.6g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.

Enjoy! 

Did you enter the Prepping for Summer Giveaway yet? 

Stuffed Baked Red Potatoes with Basil Pesto (Copycat) and a Giveaway

Can I just start off by saying that I LOVED these potatoes created by my foodie friend Laurie Bakke?! When I first got her cookbook over the holidays I wasn't sure which recipe I was going to try first. Should I try the Thai Marinated Cucumber Salad? The Mediterranean Orzo Salad with Basil, Mint and Sherry Vinaigrette? Or maybe the Stuffed Gourmet Meatloaf? Decisions. Decisions. Then while planning out my dinner one evening, I flipped through the book again and saw these Stuffed Baked Red Potatoes with Basil Pesto...SOLD!

They were a little time consuming, but OH SO WORTH IT! In fact, I bet you could even cook the potatoes the night before when you're not on a weeknight time-crunch because I HIGHLY recommend baking these in the oven like Laurie suggested and not in the microwave. It really gave the skins a crunchy outer texture that just added to the other wonderful flavors going on here. 

Overall, these potatoes got two thumbs up from everyone in this house and because it made extra servings, we ate them twice that week. 

Stuffed Baked Red Potatoes with Basil Pesto (Copycat) 
Recipe Adapted from Laurie Bakke's Kitchen
8 to 10 Medium-Sized Red Potatoes-pierced with a fork
1/4 c. 2 % Milk
2 tbsp. Butter
3 tbsp. Basil Pesto
1 tsp. Granulated Garlic
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste
Extra Virgin Olive Oil, for brushing inside of shell

Directions: 
1. Preheat oven to 425 degrees with rack in center oven. Rub potatoes with oil and salt and bake directly on the rack for 30-45 minutes or until tender all the way through when pierced. 
2. Remove the potatoes from the oven and prepare the potato shells by first cutting a small piece off of each end from the 8 potatoes. Scoop out the potato from the shell and place in a large bowl. 
3. Stand the potato shells up in a muffin tin or oven safe dish, wide side up and brush the inside of the skins with the oil. Sprinkle with salt and bake at 450 degrees for 10 minutes or until crisp. Remove and set aside.
4. While the potato skins are in the oven, heat the milk, butter and garlic over medium heat until the butter has melted. Add the milk mixture and the pesto to the potatoes and mash with an electric mixer until the potatoes are stiff. To bulk up the filling, add the remaining two potatoes and adjust your seasonings. 
5.  Finally, spoon potato mixture into shells making sure you stuff them all the way so they will not cave in as they bake. Drizzle each potato with some oil and salt and bake 20-25 minutes or until lightly browned and heated through. Serves 8. 


And now for the Giveaway....

Laurie has graciously agreed to give one signed copy of her book, Laurie Bakke's Cookbook: Fresh Recipes from Cafe Laurie, Culinary School and other Great Kitchens,  to a Carrie's Experimental Kitchen reader! I know that you will love the book as much as I do and kudos to her husband Paul for creating such a work of art for the covers. Click on the Rafflecopter link below to enter and Good Luck! 

a Rafflecopter giveaway

My Big Fat Greek Sweet Potato

I have a confession to make. I didn't make up the name for this recipe. Alexandra Ricardi did when I posted the picture on Facebook last week asking for suggestions. I don't know Alexandra other than the fact that she is a loyal CEK reader and also follows my Facebook page. And little does she know until she reads this post, I'm going to give her a signed copy of Carrie's Experimental Kitchen Cookbook for helping me out! :)

I guess it's true what they say how your taste buds change because I only started to like sweet potatoes within the last 5 years. Now I prefer them to eating regular potatoes, though the little one doesn't like them any way I've tried to prepare them so when purchasing them, I generally only buy 1-2 at a time. It was one of those nights when I didn't have a lot of time to prepare dinner (which happens about 98% of the time!) so I made these quick twice baked stuffed sweet potatoes to go with our meal using some of ingredients I had left from making other recipes. I also microwaved the potato instead of baking it to save some time and the entire dish was ready in under 30 minutes. If you wish to bake your potato, place it in a 350 degree oven for approximately 45-60 minutes depending on the size. 

I thought these sweet potatoes were delicious; however, hubby is not a huge fan of Feta cheese so to him they were just ok. They were so creamy when mashed that I didn't even need to use any butter; which also helped to cut down on the calories and fat. I served these with grilled chicken tenders and a tossed salad. 

My Big Fat Greek Sweet Potato
1 Large Sweet Potato
1/4 c. Feta Cheese, crumbled
2 tbsp. Plain Nonfat Greek Yogurt (I used Chobani)
2 tsp. Fresh Parsley
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste

Directions:
1. Scrub the potato skin under warm water; then pierce the skin in several places with a fork or tip of a sharp knife to allow steam to escape. Place the potato on a microwave safe dish lined with a napkin or paper towel and microwave on high 8-10 minutes or until the inside is soft when a knife is inserted into the middle. 
2. Remove the potato, cut in half lengthwise; then scoop out the flesh and place in a bowl. Place the skins in an oven safe dish. 
3. Add 2 tbsp. of the cheese, yogurt, parsley, salt and pepper to the potatoes and mash well. I used the back of the fork and whipped until it was creamy. 
4. Place the potato mixture back into the shells, sprinkle with the remaining Feta cheese and broil for 2-3 minutes until the cheese has started to melt. Serves 2. 

*Nutritional Information per Serving: Calories 215, Carbs 38.4g, Fat 3.8g, Protein 8.1g, Fiber 6.3g, Sugar 12.2g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.

Enjoy! 

Sauteed Chicken with Soy Sauce & Lemon, Sauteed New Potatoes with Rosemary and a GIVEAWAY

As I mentioned once before in a previous post I was on a quest to get some new cookbooks over the holidays, especially those written by my foodie friends. Table for Two by Warren Caterson was the second book I received and I couldn't wait to try out some of his recipes. His book features over 235 recipes made with fresh, readily available ingredients and is a great cookbook for young couples, empty nesters and everyone in between that are looking for recipes geared towards serving two people. I really wish I had this when I was single and living on my own. I would always make meals then either have a ton of food left over or I had continuous guests! 

I've been craving Asian flavors lately so I decided to make this Sauteed Chicken with Soy Sauce and Lemon. The recipe was easy to follow and I was able to adapt it slightly to increase the portion sizes to feed my family of four using the same ingredients. My family and I LOVED the flavor combination of the soy and lemon in this dish and I served this with steamed rice and a vegetable to complete our meal. 

Sauteed Chicken with Soy Sauce and Lemon(Copycat)

Adapted from Table for Two by Warren Caterson

12 Chicken Thighs, bone-in, skin removed

1 tbsp. Extra Virgin Olive Oil

3 Garlic Cloves, chopped

1 Lemon, zest and juice

1/4 tsp. Cayenne Pepper

1/2 c. Low-Sodium Soy Sauce

1/2 tbsp. Sugar

1 c. White Wine (I used a Chardonnay)

Directions: 

1. Heat oil in a Dutch oven, then add in the chicken and allow to brown on both sides; approximately 10 minutes in total. You may have to do this in two batches so as not to overcrowd the pot. 

2. Remove the chicken and set aside. 

3. Add in the garlic, lemon zest, and cayenne pepper and saute for 1 minute; then add in the soy sauce, lemon juice, sugar and wine. 

4. Return the chicken to the pot, reduce heat to low, cover and allow to simmer until the chicken is cooked through, about 30 minutes. 

5. Remove chicken to a serving plate and spoon sauce over chicken. Serves 6. 

*Nutritional Information per Chicken Thigh: Calories 146, Carbs 3g, Fat 6.9g, Protein 14.2g, Fiber 0g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

The next dish I tried out of the book were these Sauteed New Potatoes with Rosemary. I just love this flavor combination, but I had never cooked them on top of the stove before. They were delicious and the butter gave the potatoes a crispy coating. 

Sauteed New Potatoes with Rosemary (Copycat)

Adapted from Table for Two by Warren Caterson

6 Medium Red Potatoes, skins washed and cubed

1 tbsp. Extra Virgin Olive Oil

1 tsp. Butter

1 tbsp. Fresh Rosemary, chopped

3 Garlic Cloves, minced

Kosher Salt, to taste

Fresh Ground Pepper, to taste

Directions:

1. Add the potatoes to a pot of water and bring to a boil. Reduce heat and allow to simmer until tender; approximately 10-15 minutes. Drain. 

2. Heat oil in a large, nonstick saute pan over medium-high heat; then add the potatoes and saute until brown; approximately 15-20 minutes. 

3. Add the rosemary and garlic and saute for another 5 minutes. Season with salt and pepper. Serves

*Nutritional Information per Serving: Calories 178, Carbs 34.4g, Fat 3.3g, Protein 4.1g, Fiber 3.7g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

And now for the Giveaway!!! 

Warren has graciously offered to give one of my readers a copy of his book, Table for Two, and there are several ways to enter through Rafflecopter below. The more points you accumulate, the more chances you have to win the book. The winner will be selected on Friday, March 1, 2013 and notified by email where they will have 48 hours to respond or another winner will be selected. 

Good luck!! 

a Rafflecopter giveaway

Baked Potato Soup (Low Fat)

In my continued quest to make some of my favorite recipes a little healthier, I decided to make this Low Fat Baked Potato Soup one evening for dinner.  Not only was it thick and creamy, but reducing the calories in soup is really easy if you learn to leave out the heavy cream or half and half and thicken with cornstarch instead. This soup was hearty and warmed us up from the inside out since it's been so cold here in northern NJ lately. You can also add whatever toppings you prefer like fat free sour cream or bacon, but I chose to add some cheddar cheese and scallions to mine. 


Baked Potato Soup (Low Fat)
6 Medium Russet Potatoes
1/4 c. Red Onions, small dice
3 Scallions
1 tbsp. Butter
1 tbsp. All-Purpose Flour
1 c. Skim Milk
4 c. Vegetable Broth
1 tsp. Fresh Ground Pepper
1 tsp. Kosher Salt
3 tbsp. Cornstarch 
3 tbsp. Cold Water
1/2 c. Fat Free Cheddar Cheese, shredded

Directions:
1. Wash skins of potatoes, pierce skin by making 3-4 slits with a sharp knife; then place potatoes on a paper towel lined dish in the microwave. Microwave 5-10 minutes (depending on the size of your potatoes). They are done when you can insert the tip of a sharp knife into it with ease. 
2. Allow to cool slightly, then remove the skins. I hold them with a paper towel so I don't burn my hands. 
3. Dice the potatoes into 1/2" pieces and set aside. 
4. In a large pot add the butter, onions and scallions and saute until the onions start to soften. 
5. Add in the flour to form a roux; then gradually add in the vegetable broth. 
6. Heat the milk to temper it, then add it to the pot along with the cooked potatoes, pepper and salt. 
7. Allow the soup to simmer for 20 minutes, then combine the cornstarch and water; add it to the pot and mix well until soup has thickened. 
8. Pour soup into serving bowl and garnish with cheese. Makes 8 cups. 

*Nutritional Information per Cup: Calories 148, Carbs 27g, Fat 1.5g, Protein 6.6g, Fiber 1.8g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

Not watching your weight? Substitute the following ingredients

*Heavy Cream or Half and Half for the Skim Milk

*Use 2 tbsp. butter and 2 tbsp. flour instead and omit the cornstarch and water

*Use regular cheddar cheese or any other type of cheese you and your family like. You can also add the cheese directly into the soup, which you can't do with fat free cheese as it sometimes will curdle. 

Shared on Thursday's Treasures Food Done Light 2/14/13