Recipe Potatoes with milk stuffed with of 27-04-2007 [Updated on 16-03-2018]
Potatoes in milk are already good in themselves, but stuffed they are even tastier. This is my mom's recipe who prepares milk potatoes stuffed with ham and cheese, a real delight that the whole family likes. Despite the presence of milk, its taste is not perceptible at all, so don't be skeptical and try this recipe :)
How to make stuffed potatoes with milk
Peel the potatoes and slice them into very thin slices.
Now place the potato discs until they completely cover a buttered baking dish.
Season with salt and pepper and grate nutmeg on the potato layer.
Cover with a layer of sliced cheese and then a layer of cooked ham.
Now form another layer of potatoes.
Now pour the milk until it almost completely covers the potatoes, add salt and pepper and garnish with butter curls.
Bake the stuffed potatoes with milk and cook for 30/40 minutes in the oven at 180 ° or until all the milk is absorbed.
Brown the surface before taking them out of the oven.
Once removed from the oven, let the stuffed potatoes cool for a few minutes before serving.
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Potatoes au gratin with milk 1 Peel the potatoes, cut them into thick slices. Reduce the milk in the saucepan by 2/3 and pour it over the potatoes. . details
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Ingredients for 6 people. 900 g of new potatoes 50 g of butter 30 g of grated cheese coarse salt 2 tablespoons of olive oil 450 g of onions. details
Salted stars stuffed with cheese
1) Prepare the dough. Soften the butter at room temperature. Cut it into pieces and put it in a bowl, setting aside 1 tbsp. Add 1 pinch of salt and pepper and mix the mixture well. Add the egg yolks, 1 at a time, the grated lemon zest and the sifted flour with the starch, continuing to mix. Stir in the beaten egg whites. Dissolve the yeast in the milk and mix it with the other ingredients, mixing well with a wooden spoon.
2) Bake in the oven. Heat the oven to 180 ° C. Divide the mixture into buttered molds. Put in the oven and cook for about 30 minutes. When cooked, take the stars out of the oven, leaving them in the molds, and let them cool.
3) Stuff and serve. Wash and dry the tomatoes, remove the seeds, cut the pulp into cubes and season them with a pinch of salt. Cut the stars you removed from the molds in half. Arrange the tomato on the bottom half. Cover it with the top. Spread the cheese on the surface, sprinkle with chopped pistachios. You can decorate with 2 tomato wedges. Transfer the preparation to a serving dish and serve.
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The recipes of the Chef's Test and It's always noon
Wrap the potatoes in aluminum foil and bake them in the oven at 200 & # 176 for about 1 hour. For the bechamel, melt the butter in a saucepan, add the flour and toast. Separately, heat the milk with the nutmeg, then add it to the roux. Cook turning well with a whisk, cook for 5 minutes over low heat. For the bacon and smoked cheese filling, in a large bowl mix the béchamel with the smoked cheese and diced bacon.
Cut the potatoes in half, hollow them out and add the mashed potatoes to the stuffing. Stuff the potato boats, sprinkle them with grated cheese and put them back in the oven wrapped in aluminum foil at 190 & # 176 for 10 minutes. For the sour cream filling, cut the potatoes in half lengthwise, salt and pepper the inside. In a bowl, mix the sour cream, robiola and chives and season with salt and pepper. Stuff the potatoes and put them back in the foil. Serve the potatoes while still warm on a serving dish.
Video of the recipe Stuffed potatoes
If you want to see the video of Aunt Cri's Stuffed Potatoes recipe proposed in the new edition of the cooking show E 'semper mezzogiorno broadcast on RaiUno, below you will find the link for viewing.
Today we want to give you the perfect recipe to prepare potato danube, a savory variant of sweet danube, the surprising dessert, ideal to share at the table during a party. The potatoes used to make the dough will give just the same softness as the panbrioche, but this time instead of the custard we have chosen to use cooked ham, cheese and olives for a stringy and appetizing filling! The potato danube is perfect to prepare for a picnic or to serve for a birthday buffet, no knives will be needed but just take out the fluffy balls by catching them with your hands! Use it as an appetizer to enrich your Easter menu or take it for the Easter Monday picnic and enjoy it in the company of your friends.
Also try our potato calzones and our scones with gorgonzola to enrich your homemade aperitifs!
Milk Potatoes Recipe
600 gr of new potatoes
300 ml of milk
50 gr of butter
2 cloves of garlic
salt and pepper
Peel the potatoes, wash them, and cut them into pieces that are not too small.
Place the potatoes in an oven dish with the thinly sliced garlic, sprinkle with the butter cut into small pieces and bake at 220 degrees for 10 minutes, stirring a couple of times.
After this time, remove the pan from the oven, season the potatoes with salt, pepper and plenty of nutmeg, and add the milk.
Cover with a piece of aluminum foil and bake again at 200 degrees for another 10 minutes, stirring a few times.
When cooked, sprinkle the potatoes cooked with milk with plenty of parsley and serve.
Milk potatoes (235 calories per person)
The potatoes cooked with milk they are an easy and delicate side dish to prepare. First of all it must be specified that the potatoes cooked with milk you can cook them either simple as in this recipe or stuffed, for example with cooked ham or vegetables. You choose the combinations for the toppings according to your tastes. As we said, the potatoes cooked with milk they have a very delicate flavor that obviously recalls that of puree. An ideal solution even if you have to take your lunch with you to the office and you don't know what to prepare. This is because the potatoes cooked with milk they are still delicious even when eaten cold. The only trick is to consume them as soon as possible, especially if in summer. This is because the milk can turn sour and spoil the flavor of the side dish. A portion of potatoes cooked with milk brings 235 calories. A nutritious dish that will make even children crazy, try it now. Do you like video recipes? Don't miss the complete collection. Remember to go and like the Facebook page.
Stuffed Milk Potatoes - Recipes
I first tried this recipe one night when I just didn't know what to make for dinner. My eye fell on the Paneangeli calendar where this delicious recipe was shown to prepare tasty calzones, I immediately got to work and the result exceeded all my expectations. I was so enthusiastic about it that I made this dough again, within a few days, several times, changing the type of flour and the ingredients for the filling: the result was always excellent! Maximum yield with minimum effort.
What is special about this dough? AND' without leavening, therefore, you will use a classic instant yeast and you will not have to wait hours and hours to eat your rustic, pizzas or focaccia, plus you will get a final product VERY SOFT, which cannot be softer, thanks to the presence of milk and mashed boiled potatoes. The crumb will be so soft as to tear at the bite like cotton and will melt in the mouth and, not a small factor, will remain soft for several days allowing you to prepare your goodness even in advance.
This special dough really lends itself to any preparation: pan pizzas or small pizzas for aperitifs or buffets, sandwiches, focaccias, as a base for savory pies or for rustics.
I have tried to make it with every type of flour, from the classic 00, to wholemeal through spelled and I assure you that it always comes out very well. In the picture you can see the version with type 1 flour, this time I used that of Molino Rossetto found in the Degustabox of the month of March.
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