For the holidays we always ratchet it up a notch or three when meal planning. And this year we needed to map out three days in a row, plus a homemade dessert for a fourth day. While surfing the net, I put the brakes on when I came across this gorgeous Cheesy Scalloped Potato Bundt from the Food Network Kitchen.
The boys were visiting with girlfriends for a few days so we put them to work in helping prep the meals. A couple of them were novice cookers, so it was a teaching moment on how to follow recipes, prep appropriately and time the dish to finish when dinner is served.
Son David slices the potatoes very thin on the mandoline; while girlfriend Vykky measures and chops. To boost their confidence, we let them wear our “King & Queen” aprons.
Believe me when I tell you, you won’t be able to stop eating these creamy, cheesy spuds. The crowd-pleasing potatoes are layered in a bundt pan and (should) make an impressive dome shape that is sure to intrigue. But it is no simple feat.
Because our bundt pan was fluted, it was tricky when building it to get the potato slices to stick to the sides. However, they unfortunately DID stick when it was cooked and time to remove from the pan. So while it wasn’t the prettiest presentation, they sure did deliver in flavor, as there was nary a slice left when dinner was done—and there were only six of us!
Since I had about a 1/4 cup of grated parm leftover (and we were a little lean on the cheddar slices), I sprinkled that on top (which is actually the bottom when inverted), giving a golden crusty finish. Be sure to plan ahead when adding this side dish to your menu as it takes a full two hours to assemble and cook.
As an added bonus, I included a tasty green bean side dish recipe at the end…
Cheesy Scalloped Potato Bundt
- 4 tablespoons unsalted butter, at room temperature
- 2 1/2 pounds Yukon gold potatoes (about 8 medium)
- 1 cup heavy cream
- 2/3 cup grated Parmesan
- 1 clove garlic, grated
- 1 tablespoon chopped fresh rosemary
- 3 scallions, thinly sliced
- Kosher salt and freshly ground black pepper
- 12 slices mild cheddar, cut in half
- Preheat the oven to 400 degrees F.
- Generously butter a 12-cup bundt pan (use all the butter; it may seem like a lot, but the potatoes need it to stick to the sides of the pan and to crisp up).
- Thinly slice the potatoes on a mandoline (they need to be thin enough to easily bend when folded). Starting on the bottom of the pan lay the potatoes in a slightly overlapping formation, sticking to the butter, until the entire pan is covered in one layer of potatoes.
- Stir together the heavy cream, Parmesan, garlic, rosemary, scallions, 2 teaspoons salt and a few grinds of black pepper in a large bowl. Toss the remaining potatoes in the cream mixture until well coated.
- Using a quarter of the potatoes, layer them in a circular formation, slightly overlapping in the bottom of the pan. Top with 8 pieces of the cheddar in a slightly overlapping circle. Repeat two more times.
- Top with the remaining quarter of the potatoes so that all of the cheese is covered. Bake until the potatoes are a dark golden brown, crispy on top and a paring knife can easily be inserted and removed into the center of the dome, about 1 hour 20 minutes.
- Let rest for 10 minutes. Run a small offset spatula around the edges of the pan to help loosen the potatoes from the side. Invert onto a serving platter. Serve immediately.
Our potato bundt was paired with sous vide beef tenderloin au poivre and lemony green beans with frizzled leeks (recipe below).
Recipe courtesy of Food Network Kitchen
Lemony Green Beans with Frizzled Leeks
Olive oil–fried leeks add crunch, flavor, and an impressive look to this classic holiday meal side. Only three main ingredients too!
Lemony Green Beans with Frizzled Leeks
- 2 1/2 pounds green beans, preferably haricot verts, trimmed
- 1 teaspoon kosher salt, plus more
- 3 lemons
- 2 large leeks, white and light-green parts only
- 1 1/2 cups olive oil
- 1/2 teaspoon freshly ground black pepper
- Cook green beans in a large pot of boiling salted water until crisp-tender, 5–7 minutes. Drain, then immediately transfer to a large bowl filled with ice water. Drain again and pat dry.
- Meanwhile, zest lemons to yield 1 Tbsp. zest. Juice lemons to yield 1/4 cup juice, then slice any remaining lemons into wedges. Cut leeks crosswise into 4″ sections, then thinly slice lengthwise into matchsticks.
- Heat oil in a large deep-sided skillet over medium-high until shimmering. Cook half of leeks, stirring occasionally, until lightly golden brown and crispy, about 5 minutes.
- Using a slotted spoon, transfer to paper towels; season with salt. Repeat with remaining leeks; reserve oil in skillet.
- Cook green beans, pepper, lemon zest, and remaining 1 tsp. salt in reserved oil over medium heat, tossing occasionally, just until warmed through, about 5 minutes.
- Add lemon juice and toss to coat, then transfer to a platter. Drizzle about 1/2 cup oil from pan over; reserve remaining oil for another use. Top with leeks and serve with lemon wedges alongside.
Green beans can be blanched 1 day ahead; let dry, then transfer to an airtight container and chill.
By Anna Stockwell from Epicurious