Ingredients
12 large baked potatoes, cubed or crumbled
2 sticks butter
3/4 tsp. salt
dash of pepper
1 c. heavy cream
1 1/2 c. shredded cheese (Swiss and Cheddar)
Method
Sources
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Rendered duck fat — confit, roast potatoes, frying, French cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Bake potatoes; cube or crumble. Put half potatoes in baking dish. Sprinkle salt, pepper and half cheese. Then put remaining potatoes, cheese, salt and pepper in dish. Put melted butter over top and soak with cream 1/2 hour before baking. Bake until cheese melts and forms a golden crust.