Friday, 23 November 2012

Step-by-step How to make Russian Potatoes....

Servings: 8 – 10

  • 10 medium potatoes, peeled and cut into 6 to 8 pieces
  • 1 garlic clove (optional), pierced in the center with a knife
  • bay leaf (optional)
  • 3/4 tbsp salt
  • 1/2 quart (2 cups) whipping cream
  • 1/2 lb mushrooms, sliced (or 10 oz can of mushrooms, drained)
  • 1 medium onion, finely diced
  • 2 medium carrots, grated
  • Olive oil
  • 2 Tbsp chopped dill (fresh or frozen) – optional

How to Make:
1. Place potatoes into a medium pot and add enough water to almost cover the potatoes.
2. Add 3/4 tbsp salt, bay leaf and garlic clove
3. Boil 15 minutes, or until you can easily pierce the potato with a knife.4. Discard bay leaf and garlic clove. Drain potatoes well and put them in a large baking dish.

5. Add 2 tablespoons of olive oil to a large skillet. Saute onions over medium-high heat, until they are soft and golden. Remove onions and set aside.

6. Add more oil as necessary and saute carrots over medium-high heat, until soft and golden. Remove carrots and set aside.

7. Saute mushrooms until lightly browned, adding more oil as necessary.

8. Pre-heat the oven Broiler
9. Mix onion, carrots and mushrooms in the same skillet until they are hot. Add dill and whipping cream and bring to a boil.

10. Pour sauce over potatoes.

11. Sprinkle with Parmesan cheese

12. Broil for 5 minutes, or until cheese is melted.

Easy, Delicious and Yummy!