Oh My!!!
A new shine on an old shoe. Potatoes and cheese. So common, and everyone has a favorite. Well, this suddenly became my favorite. Over the weekend, I was pleased to find a favorite blogger post her original recipe and presentation for her Caramelized Onion and Goat Cheese Potato Stacks!
Kerstin from the CAKE BATTER AND ROLL blog has a beautiful post about these gems, as well as multiple images of her version (that's her photo on the left).She used goat cheese, I happen to like some Blue Cheese, so I made my version with the blue (mixed with a little Cream Cheese to make it creamy).
She trimmed the skin from her taters, so her photos look like potatoes. I left the skin on mine (I am old, I take roughage where ever I can get it).
Other than that, I stayed true to her vision.
Here's a quote from her post...
...every once in awhile I get a craving for a juicy medium rare dry-aged New York strip steak or hamburger smothered in cheese and mushrooms. Well, after making these cute little potato stacks last night, I’ve been completely dreaming of the former because I can just imagine them on the a la carte menu of a fancy steakhouse!
ME TOO!
These are so pretty, I love the presentation. But mostly I love the taste.
here's what I did...
2 Russet Potatoes
1/4 cup Canola Oil
1 ounce Blue Cheese
2 ounces Cream Cheese
1/2 Yellow Onion (cut into slices, ring halves separated)
1 TBS Butter
1 TBS Brown Sugar
- Melt the butter, add the brown sugar and onions. Heat over medium flame till the onions are caramelized, about 40 minutes. Stir occasionally
- Mix the two cheeses to form a creamy paste
- Slice the potatoes into thin (about 1/3 inch thick) slices.
- Pan fry them in the Canola Oil until nicely browned on the outside and soft through the center.
- Layer, one Potato, a dollop of Cheese, a smidgen of Onion
- Serve to OHHHS and AHHHS
Here's some photos of the process (shhh, don't tell anyone, just as easy as it looks)...
All that's missing is a nice juicy
Medium rare pepper crusted Ribeye!
Medium rare pepper crusted Ribeye!
My good golly these were OUTSTANDING! Taste and presentation!
Thanks Kerstin from the CAKE BATTER AND ROLL blog. I check in on your blog with every new post. I drool over your desert specialties.
Ya all should go give her a look over. Worth the look!
THESE ARE GENIUS!!!
...
You have some good taste in bloggers! Kerstin is a doll.
ReplyDeleteI saw these and positively drooled also. Good call in making them.
My good golly they look and sound wonderful!!! Can't wait to give them a try. I love goat cheese, so will try that version.
ReplyDeleteOh my is right! Outstanding is the perfect for these stackers.
ReplyDeleteGreat post!
I agree about the ribeye, but these sure look like they can stand alone! My vegetarian cousin is coming for dinner this week and I think these need to go on the menu!
ReplyDeleteYes, all I can say is caramelized onions and creamy blue cheese then top that by placing it on potatoes! Yummy for sure! What a fabulous combo!
ReplyDeleteThese are wonderful. I can see why you used Kirsten's recipe. It would go in five minutes, in my house.
ReplyDeleteKirsten is a great blogger to visit. I hope everyone does so.
I have to make these, and soon!!!
ReplyDeleteOh that looks scrumptious! I so have to make this recipe. I'm getting hungry just looking at the stacks.
ReplyDeleteI am so going to make these! Yummy!
ReplyDeleteThose puppies look delicious, Dave! And you're right, just top a perfectly cooked fillet with that and you have Nirvana.
ReplyDeleteMy mouth is watering just reading this post!I want the steak, potato stacks and a big glass of Cab ASAP!! Thanks to you and Kerstin for sharing this deliciousness - Cheers!
ReplyDeleteI'm all about these onions!
ReplyDeleteOoooh those look so good, definitely on my to-make list!
ReplyDeleteOh wow, this looks sinful. That cheese is taking over and is making me hungry!
ReplyDeleteYay, so glad you enjoyed them! I love your blue cheese twist too :)
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