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A post shared by Women's Weekly Food (@womensweeklyfood)

Ingredients:

• 4 medium russet potatoes, thinly sliced
• 1 medium onion, sliced into rings
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1 cup cheddar cheese, shredded 
• 1 cup Gruyère cheese, shredded 
• Chopped thyme
• ½ teaspoon salt
• Ground black pepper

Instructions:

1. Preheat the oven to 400°F and butter a casserole dish.
2. Layer half of the potatoes in the bottom of the casserole dish and season with salt and pepper. Layer onion slices on top, then top with the remaining potatoes. Season again with salt and pepper.
3. Melt butter in a medium saucepan over medium heat. Gradually whisk in flour and salt and cook, whisking constantly, for 1 minute, until the raw flour flavor has cooked off.
4. Gradually add milk, about 1/4 cup at a time, whisking well after each addition. 
5. Once the mixture has thickened, stir in the cheese and continue stirring until melted. Pour the cheese sauce over the potatoes, top with thyme, and cover the dish with aluminum foil.
6. Bake in the oven for 1.5 hours until the potatoes are tender and the sauce is bubbly.

The post Have the Best of Both Worlds With Potatoes au Gratin appeared first on thedancingcucumber.com.

Stuffed Baked Potatoes

Stuffed baked potatoes offer a sea of possibilities. You can use pretty much any ingredients as a stuffing—and spinach and mushrooms are one of the best possible combos.

Smashed Potatoes

Smashed potatoes are always a good idea and their amazing, crispy texture is impossible to resist.

Spicy Potatoes with Rice

If you’re a huge fan of all things spicy, you can turn up the heat by using a bunch of species, such as turmeric and cumin powder to recreate this recipe.

Vegan Potato Bake

Fire up your oven and make this ultimate comfort dish this fall! This plant-based recipe is pure perfection, but adding vegan cheese to the mix is also an option.

Hasselback Potatoes

If hasselback potatoes happen to be one of your favorite dishes, how about making them even better by drizzling them with a dash of finely chopped rosemary?

The post Potato Lovers Have to Try These Five Delicious Recipes appeared first on thedancingcucumber.com.

I love cutting potatoes into small, thin pieces, seasoning them with a spice and herb blend—which is heavy on the rosemary—and frying them in olive oil. Want to learn how to make this dish yourself? Let’s go for it!

Ingredients

• 2 large Russet potatoes
• 1 ½ tablespoons olive oil
• 2 teaspoons sea salt
• 1 ½ teaspoons rosemary
• 1 teaspoon black pepper
• 1 teaspoon parsley

Instructions

Begin preparing the recipe by slicing the Russet potatoes you have into small slices that are about ½ an inch thick. Set aside in a bowl.

Next, heat the olive oil in a large skillet on medium to medium-high heat until the oil begins to “shimmer.” As the oil is heating up, add the sea salt, rosemary, black pepper, and parsley to the bowl with the potato slices along with a dash of olive oil. Mix with a fork or your hands to ensure that they are all seasoned.

When the oil is hot, add the potatoes to the liquid. Fry them for about 3-4 minutes on each side, or until they acquire a crispy and golden brown exterior.

Once the potatoes have been cooked on each side, allow them to drain on a bed of paper towels. Once they have drained and cooled enough to eat, enjoy!

The post Rosemary Fried Potatoes are a Great Side Dish appeared first on thedancingcucumber.com.

Ingredients:

• 2 1/2 pounds of russet or Idaho potatoes
• Olive oil 
• Flaked sea salt to taste
• Ground black pepper to taste

Instructions:

1. Preheat your oven to 375 F and start scrubbing your potatoes very well with a potato scrubber or by hand. 
2. Using a fork or anything with many spikes, prick holes all over the potato so the steam can escape as you cook it. 
3. Then, dry them off slightly if necessary, and rub olive oil over the potatoes so the skin glistens. 
4. Generously season with salt and pepper to your taste, and then put them right on the oven rack without wrapping them in tin foil. You can put a sheet pan or a sheet of tin foil on the rack below to catch drippings if you’re worried. 
5. Bake for 60-75 minutes or longer until the skin is super crispy and the inside looks really creamy. 
6. Allow it to cool slightly and enjoy! 

The post You’ve Never Had a Baked Potato Taste Like This Before appeared first on thedancingcucumber.com.

View this post on Instagram

A post shared by Women's Weekly Food (@womensweeklyfood)

Ingredients:

• 4 medium russet potatoes, thinly sliced
• 1 medium onion, sliced into rings
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1 cup cheddar cheese, shredded 
• 1 cup Gruyère cheese, shredded 
• Chopped thyme
• ½ teaspoon salt
• Ground black pepper

Instructions:

1. Preheat the oven to 400°F and butter a casserole dish.
2. Layer half of the potatoes in the bottom of the casserole dish and season with salt and pepper. Layer onion slices on top, then top with the remaining potatoes. Season again with salt and pepper.
3. Melt butter in a medium saucepan over medium heat. Gradually whisk in flour and salt and cook, whisking constantly, for 1 minute, until the raw flour flavor has cooked off.
4. Gradually add milk, about 1/4 cup at a time, whisking well after each addition. 
5. Once the mixture has thickened, stir in the cheese and continue stirring until melted. Pour the cheese sauce over the potatoes, top with thyme, and cover the dish with aluminum foil.
6. Bake in the oven for 1.5 hours until the potatoes are tender and the sauce is bubbly.

The post Have the Best of Both Worlds With Potatoes au Gratin appeared first on thedancingcucumber.com.

Stuffed Baked Potatoes

Stuffed baked potatoes offer a sea of possibilities. You can use pretty much any ingredients as a stuffing—and spinach and mushrooms are one of the best possible combos.

Smashed Potatoes

Smashed potatoes are always a good idea and their amazing, crispy texture is impossible to resist.

Spicy Potatoes with Rice

If you’re a huge fan of all things spicy, you can turn up the heat by using a bunch of species, such as turmeric and cumin powder to recreate this recipe.

Vegan Potato Bake

Fire up your oven and make this ultimate comfort dish this fall! This plant-based recipe is pure perfection, but adding vegan cheese to the mix is also an option.

Hasselback Potatoes

If hasselback potatoes happen to be one of your favorite dishes, how about making them even better by drizzling them with a dash of finely chopped rosemary?

The post Potato Lovers Have to Try These Five Delicious Recipes appeared first on thedancingcucumber.com.

I love cutting potatoes into small, thin pieces, seasoning them with a spice and herb blend—which is heavy on the rosemary—and frying them in olive oil. Want to learn how to make this dish yourself? Let’s go for it!

Ingredients

• 2 large Russet potatoes
• 1 ½ tablespoons olive oil
• 2 teaspoons sea salt
• 1 ½ teaspoons rosemary
• 1 teaspoon black pepper
• 1 teaspoon parsley

Instructions

Begin preparing the recipe by slicing the Russet potatoes you have into small slices that are about ½ an inch thick. Set aside in a bowl.

Next, heat the olive oil in a large skillet on medium to medium-high heat until the oil begins to “shimmer.” As the oil is heating up, add the sea salt, rosemary, black pepper, and parsley to the bowl with the potato slices along with a dash of olive oil. Mix with a fork or your hands to ensure that they are all seasoned.

When the oil is hot, add the potatoes to the liquid. Fry them for about 3-4 minutes on each side, or until they acquire a crispy and golden brown exterior.

Once the potatoes have been cooked on each side, allow them to drain on a bed of paper towels. Once they have drained and cooled enough to eat, enjoy!

The post Rosemary Fried Potatoes are a Great Side Dish appeared first on thedancingcucumber.com.

Ingredients:

• 2 1/2 pounds of russet or Idaho potatoes
• Olive oil 
• Flaked sea salt to taste
• Ground black pepper to taste

Instructions:

1. Preheat your oven to 375 F and start scrubbing your potatoes very well with a potato scrubber or by hand. 
2. Using a fork or anything with many spikes, prick holes all over the potato so the steam can escape as you cook it. 
3. Then, dry them off slightly if necessary, and rub olive oil over the potatoes so the skin glistens. 
4. Generously season with salt and pepper to your taste, and then put them right on the oven rack without wrapping them in tin foil. You can put a sheet pan or a sheet of tin foil on the rack below to catch drippings if you’re worried. 
5. Bake for 60-75 minutes or longer until the skin is super crispy and the inside looks really creamy. 
6. Allow it to cool slightly and enjoy! 

The post You’ve Never Had a Baked Potato Taste Like This Before appeared first on thedancingcucumber.com.