- 3/4 pound (340g) boiling potatoes, unpeeled
- 1 TBS butter, melted and cooled
- 1/2 cup (120ml) heavy cream
- 2 slices of streaky bacon, cooked and chopped
- 1/3 cup (about 40g) smoked gouda, grated
- salt and freshly ground black pepper to taste
- Scrub your potatoes really well. Place into a saucepan of slightly salted water to cover. Bring to the boil. (DO make sure your potatoes are really clean and do NOT peel them.)
- Boil for 15 minutes and then drain. Leave to cool until it is just comfortable to touch them. (You can run them under cold water to speed this process up, but it really doesn't take long for them to cook down. Just pop them onto a cutting board and leave them for about 10 minutes.)
- Preheat the oven to 375*F/190*C/ gas mark 5. Butter a small shallow casserole dish. (Mine is about 7 by 4 inches in size.)
- Cut each potato into 4 evenly sized wedges. Toss with the melted butter and then arrange in the baking dish. They will probably overlap somewhat. (I melted the butter in the residual heat of the saucepan that I had boiled the potatoes in and then rolled the wedges in the melted butter before placing into the baking dish.)
- Pour the cream overall. Season to taste with salt and black pepper. (Season after pouring the cream over so that it doesn't wash the seasoning off of the potatoes.)
- Top with the grated cheese and then the chopped cooked bacon. (I left the bacon in largish chunks.)
- Bake for 20 to 25 minutes until the cream is bubbling, the potatoes are tender, and the cheese has melted. (Use a fork or knife tip to test the potatoes. If they aren't quite cooked, and there is still some resistance, return to the oven and cook a while longer.)
- Serve warm.
- Read the recipe through a few times before beginning so that you know exactly what you have to do.
- Gather your ingredients before you begin. That way you won't leave anything out.
- Scrub your potatoes really well so as to remove any dirt or pesticides that might remain on the potatoes. You don't want to be eating that.
- Do leave the skin on your potatoes as it adds a lovely flavor and texture to the dish.
- I like to use bacon that is only partially cooked as it does continue to cook in the oven, and I find over-cooked bacon is pretty tasteless.
- Use a nicely flavored cheese to get the most out of this dish.
- Do test that the potatoes are tender with the tip of a sharp knife or the tines of a fork. They will insert easily into the potatoes when they are cooked through. If they are not, bake the dish for a little while longer. Timings are always dependent upon the size of your potato wedges. The larger the wedge, the longer they will take to cook through to tenderness.
You could, but the dish really benefits from the rich flavor and smokiness of the bacon. I suppose you could use cubed ham in its place if you really wanted to.
Potato Wedges with Cheese, Cream & Bacon
Tender potato wedges, buttered and doused in cream, topped with cheese and bacon and then baked to bubbling cheesy smokey perfection. This is a small batch recipe that can easily be doubled. It is a very quick and simple make.
Ingredients
- 3/4 pound (340g) boiling potatoes, unpeeled
- 1 TBS butter, melted and cooled
- 1/2 cup (120ml) heavy cream
- 2 slices of streaky bacon, cooked and chopped
- 1/3 cup (about 40g) smoked gouda, grated
- salt and freshly ground black pepper to taste
Instructions
- Scrub your potatoes really well. Place into a saucepan of slightly salted water to cover. Bring to the boil.
- Boil for 15 minutes and then drain. Leave to cool until it is just comfortable to touch them.
- Preheat the oven to 375*F/190*C/ gas mark 5. Butter a small shallow casserole dish. (Mine is about 7 by 4 inches in size.)
- Cut each potato into 4 evenly sized wedges. Toss with the melted butter and then arrange in the baking dish. They will probably overlap somewhat.
- Pour the cream overall. Season to taste with salt and black pepper.
- Top with the grated cheese and then the chopped cooked bacon.
- Bake for 20 to 25 minutes until the cream is bubbling, the potatoes are tender and the cheese has melted.
- Serve warm.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
HONEY MUSTARD ROASTED PARSNIPS & CARROTS
Parsnips and carrots are parboiled and then roasted in the oven in a delicious honey mustard glaze. The end result is the perfect side dish for any holiday meal with crispy tender vegetables, nicely glazed and caramelized. You can totally make this ahead. Cover and refrigerate and then reheat in a hot oven just prior to your meal.
HONEY DILL GLAZED TURNIPS & CARROTS
These make a wonderful dish for the holidays as they go with just about everything. In fact I can't think of a protein that they wouldn't work well with! They are great for holiday meals or any type of entertaining because they are a little bit more special than just plain boiled vegetables, being lightly glazed with some butter and honey, then flavored with dill . . . these arrive at the table glistening like jewels. You can cook these totally ahead of time, transfer to a covered container and refrigerate. Simply reheat over moderate heat in a saucepan, stirring frequently, until heated through on the day.
CARROTS WITH SAGE & LEMON BUTTER
Carrots are cooked in some lightly salted water until crispy tender. While they are cooking, fresh sage is pounded together in a mortar and pestle with fresh lemon zest and some seasoning. This gets tossed together with the hot carrots along with some butter and lemon juice, for a delicious side dish with fabulously fresh and bright flavors! Again, you can make ahead, cover and refrigerate in a container and then reheat in a saucepan over medium heat on the day. Stir frequently when reheating so that they don't catch.
Brussels sprouts are a vegetable that people either love or loathe. I am from the love camp! This delicious casserole is one way to hopefully convert loathers into lovers! Crispy tender sprouts, bacon, heavy cream, almonds and Parmesan cheese come together in a lush accompaniment for your holiday meal. Again, this can totally be prepared ahead of time, refrigerated (covered) and reheated on the day. Bring to room temperature before reheating thoroughly in a moderate oven. I would refrain from adding the crumb topping ahead of time, simply adding it when you go to reheat the casserole.
.jpg "Sauteed Sprouts with Pancetta")
A bit on the lighter side without any creamy indulgent sauces. Pancetta, fresh thyme and shallots are fried together in a skillet until the shallots are beautifully soft and melt in the mouth and the pancetta, crispy and golden brown. Shredded sprouts are added and stir fried just to cook through until crispy tender and slightly caramelized on the edges. Tossed with a bit more fresh thyme and some seasoning to serve. You can have the sprouts shredded and totally ready to go ahead of time, sautéing them just prior to your meal.
.jpg "Sauteed Rutabaga")
PAN SAUTEED YELLOW TURNIPS, RUTABAGA OR SWEDE
There used to be a Mennonite restaurant we frequented back in the 1990's. They cooked the most delicious dinners. Sauteed Swede/rutabaga was always one of the sides and it was quite simply gorgeous. I put myself on a quest to replicate it for myself at home and this tasty dish was the result! Butter, sweet and delicious. This will turn you into a yellow turnip lover! This can be prepared, covered and refrigerated. I put it into a dish that can work in the microwave and then I reheat it just prior to dinner, cooking it on high for about 5 minutes, stopping to give it a stir halfway through the cook time.
.jpg "Parsnip & Swede Mash")
Two of my favorite vegetables, together in a delicious bake, with the delicious flavors of swede (rutabaga) and parsnips mashed together with horseradish, sour cream and thyme. A crunchy buttery breadcrumb topping is its crowning glory. Again, this can totally be made ahead of time. Prepare, pop into the dish, cover and refrigerate. Bring to room temperature and then proceed as per the recipe on the day.
.JPG "Perfectly Creamy Mashed Potatoes")
PERFECTLY CREAMY MASHED POTATOES
A brilliant tutorial on how to make the best, creamiest and most delicious, mashed potatoes ever. I take you through all the steps to mashed potato perfection. You cannot fail. These can also be totally made ahead of time and then reheated on the day. Perfect for cupping all of that gravy from the holiday bird or roast. To reheat, add a bit more milk and cook, stirring occasionally, in a saucepan over medium heat until heated through and piping hot.
.jpg "Classic Roast Potatoes")
There is nothing finer to sit next to your roasted bird or joint than the classic roast potato. Crisp and buttery on the outside, melt-in-the mouth fluffy and tender inside. They are not all that difficult to make and can be made up to the point of roasting well ahead of time. Or you can roast them ahead of time and reheat in a hot oven just prior to our dinner. Delicious any which way!
.jpg "Savory Sweet Potato Casserole")
This sweet potato casserole is worlds apart from the usual marshmallow topped sweet potato casserole. This is much more savory, and uses garlic and grated parmesan cheese which you mash together with the sweet potatoes, some butter and some seasoning. It's quite simple really. A simple topping of crunchy buttery panko, pecans and grated Parmesan completes the picture. Once again, you can prepare to the point of topping and finishing in the oven. Simply bring to room temperature, top and finish in the oven as per the recipe on the day.
Oven roasting your squash really helps to enhance the natural sweet flavors of this delicious vegetable. The roasting of the squash like this keeps it nice and sweet and dry. There is no need to peel the squash or even to cut it up. Just cutting it in half is all you need to do. It roasts pretty much dry, with only touch of olive oil and seasoning, and the merest hint of water to keep it from burning. This results in nicely caramelized edges, which only add to the sweetness and flavor of the squash. I love, LOVE that this is such a simple thing to do. This can all be done ahead of time, the cooked flesh scraped out of the roasted skins and popped into a bowl or casserole dish, ready to reheat on the day. This reheats very easily in the microwave if you have one, or placed in a covered dish and reheated in a moderate oven.
MARY BERRY'S SAGE & ONION STUFFING
Next to my mother's Potato and Bread Stuffing, this is my absolute favorite stuffing to make for the holidays, well any meal where you are serving a roasted bird actually. Simple ingredients consisting of plenty of onions, fresh white breadcrumbs, butter, sage and seasoning. That's it. Quick, simple and delicious. I would expect nothing less from Mary Berry. You can have this completely prepared and ready to pop into a casserole dish on the day. Prepare up to the point of baking, chill, and then heat through on the day as per the recipe.
HERBY BREAD AND BUTTER STUFFING
A pretty classic recipe for stuffing. Made with bread cubes, butter, onions, celery, seasonings, etc. This is a standard recipe and can be used to stuff a bird or baked on the side. A small batch recipe it can be multiplied to feed more. It can also be made well ahead of time. Simply make up to the point of baking it. Pop into a refrigerator container and chill. On the day spread it in a buttered dish and proceed as per the recipe.
Deliciously fluffy and light as air dinner rolls. Made famous by the Lion House Pantry Restaurant in Salt Lake City. These can also be made ahead of time, frozen and then reheated on the day. You can also freeze them prior to baking, for up to three weeks ahead of time. Very easy to make. If you are looking for a good holiday roll, look no further.
.jpg "Old Fashioned Pull Aparts")
OLD FASHIONED PULL APART ROLLS
There is nothing complicated about this roll. Simple to make. Delicious. Light. Fluffy. You can make these well ahead of time and freeze until the day. If desired wrap and reheat briefly in a moderate oven. These are the best any time of the year.
And there you have it, some of my favorite holiday sides that are very easy to make ahead of time. Make chill and then pop into the oven on the day while the turkey or roast is resting. Easy peasy lemon squeezy as they say! I hope you have found this helpful! Also, what are your favorite dishes to make ahead for your holiday meals? Let me know in the comments below!
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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