Try this Gaelic Potatoes recipe, or contribute your own.

Still searching for what to cook ?

Name: Gaelic Potatoes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 Bay leaf; 2 tb Butter; 2 c Thinly sliced onions; 4 c Chicken broth; 4 lg Russet potatoes; 1/2 lb Traditional Irish bacon or; 2 Garlic; 1 Sprig thyme; OR 1 teaspoon; 8 oz Cheddar Cheese grated; salt and pepper to taste

Find the most delicious recipes here

INGREDIENTS

1 Bay leaf
2 tb Butter
2 c Thinly sliced onions
4 c Chicken broth
4 lg Russet potatoes
1/2 lb Traditional Irish bacon or
2 Garlic
1 Sprig thyme; OR 1 teaspoon
8 oz Cheddar Cheese ; grated
salt and pepper ; to taste

INSTRUCTIONS

Preheat oven to 350? F. Thinly slice the potatoes and cover with water to remove the starch. Meanwhile, slice the bacon into thin strips. In a large Dutch oven, melt the butter over moderate heat. Add the bacon and onions, and saute until the onions have become translucent. Add the garlic, bay leaf, thyme and chicken stock. Bring to a boil. Drain the potatoes and add to the boiling mixture, stirring so the potatoes dont stick to the bottom. Cook about 10 minutes, then salt and pepper to taste. Remove the garlic and bay leaf. Place in an ovenproof casserole large enough to hold the potatoes and remaining liquid. Cover with the grated cheddar cheese. Place in the preheated oven and bake 20 to 30 minutes until the potatoes are tender. Reprinted in The Sacramento Bee March 11, 1998. Recipe by: Chef James Moore of Fado Irish Pub, Chicago, IL Posted to recipelu-digest by "Crane C. Walden" on Mar 14, 1998

NOTES

Alert editor

Gaelic Potatoes

1 Bay leaf
2 tb Butter
2 c Thinly sliced onions
4 c Chicken broth
4 lg Russet potatoes
1/2 lb Traditional Irish bacon or
2 Garlic
1 Sprig thyme; OR 1 teaspoon
8 oz Cheddar Cheese grated
 salt and pepper to taste

Preheat oven to 350? F.    Thinly slice the potatoes and cover with water to remove the starch.    Meanwhile, slice the bacon into thin strips. In a large Dutch oven, melt  the butter over moderate heat. Add the bacon and onions, and saute until  the onions have become translucent. Add the garlic, bay leaf, thyme and  chicken stock. Bring to a boil. Drain the potatoes and add to the boiling  mixture, stirring so the potatoes dont stick to the bottom. Cook about 10  minutes, then salt and pepper to taste. Remove the garlic and bay leaf.    Place in an ovenproof casserole large enough to hold the potatoes and  remaining liquid. Cover with the grated cheddar cheese. Place in the  preheated oven and bake 20 to 30 minutes until the potatoes are tender.    Reprinted in The Sacramento Bee March 11, 1998.    Recipe by: Chef James Moore of Fado Irish Pub, Chicago, IL    Posted to recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Mar  14, 1998

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (719g)
Recipe Makes: 4 Servings

Calories: 583
Calories from Fat: 227 (39%)

Amt Per Serving		% DV

	Total Fat 25.2g	34 %
	Saturated Fat 15.7g	78 %
	Monounsaturated Fat 6.8g
	Polyunsanturated Fat 0.9g
Cholesterol 74.8mg		23 %
Sodium 1379mg		48 %
Potassium 1672.5mg		44 %
Total Carbohydrate 68.5g		20 %
	Dietary Fiber 4.9g	20 %
	Sugars, other 63.6g
Protein 23.4g		33 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 583

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe