Sides – Chef Matthew

Best Instant Pot® Scalloped Potatoes

Mon, 03 May 2021 10:47:56 +0000

Best Instant Pot® Scalloped Potatoes

Scalloped potatoes are the ultimate side dish. Try this quick and easy version made in minutes in your Instant Pot®!

Prep Time 10 minutes

Cook Time 20 minutes

Additional time: 5 minutes

Total Time 35 minutes

Servings

Calories 0.506kcal

Ingredients

2 pounds Yukon gold or red potato, cut into 1/4-inch slices
1 cup vegetable broth
½ teaspoon salt
2 cups shredded sharp Cheddar cheese, divided
3 tablespoons heavy cream
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon nutmeg

Instructions

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Combine potatoes, vegetable broth, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Transfer potatoes carefully to an 8-inch square oven-safe deep dish. Combine 1 1/2 cups Cheddar cheese, cream, garlic powder, pepper, and nutmeg in the pressure cooker with the remaining liquid; select Saute function and cook until smooth and creamy, about 5 minutes. Pour sauce evenly over potatoes and sprinkle with remaining 1/2 cup Cheddar cheese.
Broil in the preheated oven until golden, about 5 minutes.

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Herbed Scalloped Potatoes and Onions

Mon, 03 May 2021 10:41:20 +0000

Herbed Scalloped Potatoes and Onions

You can prepare this side dish in the morning, then put it in the oven later.

Prep Time 15 minutes

Cook Time 2 hours 5 minutes

Total Time 2 hours 20 minutes

Servings

Calories 0.356kcal

Ingredients

5 large potatoes, peeled and thinly sliced
¾ cup chopped onion
3 tablespoons butter
¼ cup all-purpose flour
1 ¾ cups low-sodium chicken broth
2 tablespoons mayonnaise
2 cloves garlic, minced
¾ teaspoon salt
¼ teaspoon dried parsley
¼ teaspoon poultry seasoning
⅛ teaspoon ground black pepper
¼ cup chopped fresh chives

Instructions

Preheat oven to 325 degrees F (165 degrees C). Grease a 2 1/2-quart baking dish.
Layer potatoes and onion in prepared baking dish.
Melt butter in a saucepan over medium heat; stir in flour until smooth. Gradually add broth, mayonnaise, garlic, salt, parsley, poultry seasoning, and pepper; cook and stir until thick and bubbly, about 2 minutes. Pour mayonnaise mixture over potatoes and onion. Cover baking dish with aluminum foil.
Bake in preheated oven until potatoes are tender, about 1 hour 45 minutes. Remove foil and continue to bake until golden brown, about 15 minutes more. Sprinkle with chives to serve.

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Roasted Garlic Scalloped Potatoes

Mon, 03 May 2021 10:29:55 +0000

Roasted Garlic Scalloped Potatoes

These potatoes are easy and delicious. Garlicky and cheesy.

Prep Time 20 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 30 minutes

Servings

Calories 0.411kcal

Ingredients

1 (19 ounce) can creamy potato with roasted garlic soup
½ cup heavy cream
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
6 large potatoes, peeled and sliced
2 ½ cups shredded Cheddar cheese, divided

Instructions

Preheat oven to 350 degrees F (175 degrees C).
In a blender combine soup, cream, thyme and pepper; process until smooth. Spread a thin layer of the mixture on the bottom of a 9×13 inch casserole dish. Layer potatoes with cheese, ending with potatoes and reserving 1/2 cup cheese. Pour soup mixture over potatoes and sprinkle with remaining cheese.
Bake in preheated oven for 70 minutes.

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Cheesy Scalloped Potatoes and Ham

Mon, 03 May 2021 10:25:08 +0000

Cheesy Scalloped Potatoes and Ham

This cheesy scalloped potatoes and ham-layered casserole dish features buttery potatoes and sweet hickory ham baked in a double Jack and Cheddar cheese sauce. It's a quick and easy recipe that's perfect this time of year as a holiday side dish, or delicious anytime as a cozy meal on a chilly night!

Prep Time 30 minutes

Cook Time 1 hour 8 minutes

Total Time 1 hour 38 minutes

Servings

Calories 0.364kcal

Ingredients

3 tablespoons butter
1 small yellow onion, diced
3 tablespoons all-purpose flour
1 cup half-and-half
½ cup whole milk
salt and ground black pepper to taste
1 teaspoon garlic powder
½ teaspoon Worcestershire sauce
½ teaspoon onion powder
¼ teaspoon paprika
4 large russet potatoes, peeled and thinly sliced
1 ½ cups chopped hickory smoked ham
½ cup grated Cheddar cheese
½ cup grated Monterey Jack cheese

Instructions

Preheat the oven to 375 degrees F (190 degrees C). Butter a baking dish.
Melt butter in a large skillet over medium heat. Add onion; cook and stir until starting to soften, 3 to 4 minutes. Sprinkle flour over onion and whisk together. Cook until golden brown, about 2 minutes. Stir in half-and-half and milk; whisk until thickened, 3 to 4 minutes more. Remove from heat; season sauce with salt and pepper. Add garlic powder, Worcestershire sauce, onion powder, and paprika.
Place half the sliced potatoes into the baking dish; top with half the chopped ham. Sprinkle half the Cheddar cheese and half the Monterey Jack cheese on top. Pour in half the sauce from the skillet. Repeat layering the remaining potatoes, ham, cheeses, and sauce, ending with a layer of cheese and sauce. Cover dish with aluminum foil.
Bake in the preheated oven for 40 minutes. Remove the foil and bake until the cheese on top is golden and sauce is bubbling, 20 to 30 minutes more.

Notes

Cook’s Note:

I used a mandoline to slice the potatoes.

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Fancy Crusted Rosemary Scalloped Potatoes

Mon, 03 May 2021 10:18:07 +0000

Fancy Crusted Rosemary Scalloped Potatoes

Slices of potatoes are layered around a baking dish to create a beautiful crust for these creamy rosemary potatoes.

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Servings

Calories 0.395kcal

Ingredients

cooking spray
1 ½ cups grated Parmesan cheese
2 tablespoons minced fresh rosemary
2 cloves garlic, minced
3 ½ pounds red potatoes
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups whole milk
½ teaspoon salt
1 teaspoon olive oil

Instructions

Preheat oven to 400 degrees F (200 degrees C). Coat an 8-inch baking dish cooking spray.
Mix Parmesan cheese, rosemary, and garlic together in a bowl.
Slice 3 or 4 potatoes using a mandolin on the thinnest setting. Slice remaining potatoes using a slightly thicker setting on the mandolin.
Line the bottom of the prepared baking dish with thin potato slices, overlapping them to create a layer that is 2 to 3 slices deep. Stand remaining thin slices along the sides of the baking dish so that half an inch sticks over the rim, overlapping them to create a layer that is 4 slices deep.
Spread 1/3 of the thicker potato slices in the baking dish. Sprinkle 1/3 of the Parmesan cheese mixture on top. Repeat once more. Arrange remaining potato slices in the baking dish. Reserve 1/3 of the Parmesan cheese mixture.
Melt butter in a saucepan over medium heat; whisk in flour. Pour in milk; cook, stirring occasionally, until sauce thickens, 5 to 6 minutes. Stir in salt.
Shift potato slices in a few places with a knife to create wells for the sauce to flow through. Pour sauce evenly over potato slices in the baking dish. Sprinkle remaining 1/3 of the Parmesan cheese mixture on top. Brush potato edges sticking out of the baking dish with olive oil.
Bake in the preheated oven until potatoes are soft and edges are crusted, 60 to 75 minutes.

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Meat Gravy

Mon, 03 May 2021 10:12:20 +0000

Meat Gravy

This recipe is a family tradition. It has been handed down from generation to generation but never written down. There are things I'd like to explain before starting: some of the meats I use are interchangeable. The whole idea of a meat gravy is the different combination of meats, not the exact meats themselves. The two basic meats are pork and beef; some like to add veal, but I don't. Many in my family add their own third meat: some use poultry, mine is lamb. Some in our family only use beef and pork but I find it less tasty. Serve the sauce over your favorite pasta with grated cheese; I recommend Locatelli® Pecorino Romano. I also add meatballs and braciole to the sauce; see links below for those recipes.

Prep Time 1 hour 30 minutes

Cook Time 5 hours

Total Time 6 hours 30 minutes

Servings

Calories 0.277kcal

Ingredients

¼ cup extra virgin olive oil
1 (2 1/2 pound) pork shoulder roast
24 cloves garlic, peeled and lightly cracked into large pieces (divided)
2 pounds pork spareribs
2 pounds beef oxtails, cut into pieces
1 lamb shank (Optional)
8 (28 ounce) cans Italian-style whole peeled tomatoes
1 pound hot Italian sausage, casings removed
1 pound sweet Italian sausage, casings removed
3 (6 ounce) cans tomato paste
2 teaspoons salt, or to taste
fresh ground black pepper to taste
1 pinch crushed red pepper flakes
½ cup Burgundy wine or other dry red wine

Instructions

Heat the olive oil in a large pot over medium-low heat. Place the pork shoulder in the center of the pot and arrange 4 or 5 garlic cloves around the sides of the pan.
Brown the pork roast on all sides and transfer to a large baking dish; remove garlic cloves from pot with a slotted spoon and transfer to a bowl. Repeat the process, browning pork spareribs, oxtails, and lamb shank, adding about 4 cloves of cracked garlic with each batch of meat, and transferring meats to the baking dish. Transfer each batch of garlic cloves to the bowl when cooked.
While the meats are cooking, strain the cans of tomatoes and their juice. Use a food mill or press the tomatoes through a colander to remove all of the seeds and extra pulp. Discard seeds and pulp and transfer strained tomatoes to a large bowl; set aside.
Cook the sausage in the olive oil in the same pot over medium heat until browned, breaking it up with a wooden spoon as it cooks, until no longer pink, 10 to 12 minutes. Transfer the cooked sausage to a large bowl and refrigerate while you complete the next steps. When all of the sausage is browned, return the reserved garlic cloves to the pot and stir in tomato paste, salt, black pepper, and red pepper flakes.
Stir the tomato paste with a wooden spoon, scraping up the browned bits of meat in the pot. There will be a buildup of juices in the baking dish where the meats are resting; pour this liquid into the pot. Add the Burgundy wine and cook, stirring occasionally, until most of the liquid has evaporated, about 15 minutes.
Pour in the strained tomatoes and juice and stir in the basil. Cover the pan and bring the sauce to a boil, stirring occasionally. Remove the lid and add the cooked pork shoulder, pork ribs, oxtails, and lamb shank. Reduce the heat to low and simmer, stirring occasionally, for 4 to 5 hours. (If you're adding braciole, see Cook's Note.)
Remove the pork shoulder, pork spareribs, oxtails, and lamb shank. When cool enough to handle, remove the meat from the bones and finely chop it. Return meats to the pot of sauce and discard the bones.
Stir the cooked sausage into the sauce; simmer for an additional 1 hour. Taste the sauce and adjust the seasonings.

Notes

Cook’s Notes:

The amount of servings is an approximation. Of course you don’t have to make this in such a large amount. I make such a large quantity so that I can put it into smaller containers and freeze it. If the tomatoes you use contain puree, you should reduce the amount of tomato paste by half.

You can use pork knuckles for the pork spareribs, and beef short ribs instead of the oxtails. Use all sweet Italian sausage instead of half sweet, half spicy, if you prefer.

I prepare meatball mixture first and put the mixture in the refrigerator until it’s time to roll and fry them, to allow the flavors to marry. Don’t fry them until the sauce is cooking. When finished frying, deglaze the frying pan lightly with some sauce and return the sauce to the pot. See my recipe for Bon Appetit’s Meatballs.

I make my Braciole with beef and pork wrapped around Genoa salami. Add them about two hours into the cooking time (see Step 6) so that they’ll have about 2 to 4 hours of simmering time. Before serving, slice the braciole and remove the kitchen twine.

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The Best Clam Sauce

Mon, 03 May 2021 10:03:09 +0000

The Best Clam Sauce

I cannot order better white clam sauce in a restaurant. My boyfriend begs me to make this! Thanks Mom! Serve this dish with fresh garlic bread and a nice white wine. I promise this is a keeper and you won't like any other white clam sauce!

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Servings

Calories 0.906kcal

Ingredients

1 (16 ounce) package dry linguini
1 onion, chopped
6 cloves garlic, chopped
4 tablespoons olive oil
4 (6.5 ounce) cans minced clams
½ cup butter
salt and pepper to taste
2 tablespoons dry white wine

Instructions

Bring a large pot of salted water to a boil, add linguini and return water to a boil. Let linguini cook until al dente; drain well.
In a large skillet, saute the onion and garlic in olive oil until the onions are translucent. Drain the cans of minced clams, reserving half of the juice.
Stir the clams, reserved juice, butter, salt and pepper, and wine. Simmer the mixture for 20 minutes, until the sauce has reduced 1/3 and has thickened.
Spoon the clam sauce over the linguini and serve.

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Cheesy Potato Pancakes

Sun, 02 May 2021 22:35:42 +0000

Cheesy Potato Pancakes

Delicious and cheesy, these potato pancakes are a huge hit with my 3 boys! Great as a side dish or for snacking! These travel well wrapped in foil for the lunch box. Can be served plain or with ranch dressing as a dip.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings

Calories 0.427kcal

Ingredients

4 russet potatoes, peeled and grated
2 eggs
½ cup milk
1 cup all-purpose flour
½ cup grated Parmesan cheese
½ cup shredded Cheddar cheese
¼ cup real bacon bits (Optional)
1 teaspoon onion salt
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup corn oil
2 tablespoons butter

Instructions

Mix together potatoes, eggs, and milk in a large bowl.
Stir flour, Parmesan cheese, Cheddar cheese, bacon bits, onion salt, baking powder, salt, and black pepper into potato mixture using a fork.
Heat corn oil and butter in a large skillet over medium heat.
Spoon about 2 tablespoons potato mixture into per patty into skillet. Cook patties until golden brown, about 4 minutes per side.
Drain cooked pancakes on paper towel-lined plate.

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Pommes Anna with Gruyere

Sun, 02 May 2021 22:30:33 +0000

Pommes Anna with Gruyere

Layers of thinly sliced Yukon Gold potatoes, stacked with Gruyere cheese and golden sauteed onions make this French side dish.

Prep Time 20 minutes

Cook Time 43 minutes

Additional time: 5 minutes

Total Time 1 hour 8 minutes

Servings

Calories 0.202kcal

Ingredients

¾ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon thyme
2 tablespoons butter, divided
1 thinly sliced sweet onion
1 ½ pounds Yukon gold potatoes, peeled and thinly sliced
1 cup shredded Gruyere cheese

Instructions

Combine salt, pepper, and thyme in a bowl.
Melt 1 tablespoon butter in a 10-inch skillet over medium heat. Cook and stir onions until soft and golden brown, about 8 minutes. Move to a bowl.
Melt remaining 1 tablespoon butter in the skillet; remove from heat.
Arrange 1/3 of potato slices in the skillet in a slightly overlapping layer. Sprinkle with 1/2 teaspoon of the salt mixture. Top with 1/2 of the onions and 1/2 of the Gruyere cheese. Repeat layers, ending with potatoes; sprinkle with remaining salt mixture.
Cover and cook over medium-low heat, reducing heat to low if necessary, until potatoes are tender, about 30 minutes. Uncover and continue cooking, about 5 minutes. Run a spatula around edges to loosen; let cool, 5 to 10 minutes.
Invert potatoes carefully onto a serving dish.

Notes

Cook’s Note:

Use the slicing blade of a food processor to get thin, even potato and onion slices.

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Oven Baked Garlic and Parmesan Fries

Sun, 02 May 2021 22:25:25 +0000

Oven Baked Garlic and Parmesan Fries

You'll love these…consider yourself warned: You'll want them every day!

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings

Calories 0.481kcal

Ingredients

4 large unpeeled russet potatoes, cut into 1/4-inch strip
¼ cup olive oil
3 cloves garlic, minced
½ teaspoon ground dried thyme
¼ teaspoon seasoned salt (Optional)
½ cup grated Parmesan cheese, divided
¼ cup chopped fresh parsley
¼ cup grated Parmesan cheese
¼ teaspoon seasoned salt (Optional)

Instructions

Preheat an oven to 425 degrees F (220 degrees C).
Place the potatoes in a mixing bowl and drizzle with olive oil. Season with garlic, thyme, and 1/4 teaspoon seasoned salt. Toss until evenly coated. Lift the fries out of the bowl and spread onto a nonstick baking sheet in a single layer. Save the remaining oil in the bowl.
Bake in the preheated oven 30 minutes, flipping the fries halfway through baking. Return the fries to the bowl with the olive oil, sprinkle with 1/2 cup Parmesan cheese and parsley. Toss to coat, then spread again onto the baking sheet. Return to the oven, and bake until the Parmesan cheese melts, about 10 minutes. Sprinkle the fries with the remaining 1/4 cup Parmesan cheese and 1/4 teaspoon seasoned salt to serve.

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