Came across a great recipe this weekend for Belgian Sausages and mashed potatoes. (Belgo Cookbook by Denis Blais and Andre Plisnier) This book Rocks! Anyone into Beer, and Cusine MUST get this book. I figured they’d (the veg. portion of this recipe) make a stellar twice baked product. I was right. These twice baked potatoes are delicious. Leeks, carrots, and cabbage sauteed, and then combined with mashed potato, and baked a second time. Healthy, and full of flavor, the addition of fresh nutmeg makes these babies sing. Be liberal. Add some Comte, Gruyere or Parmesan, and you have a serious 2X baked on your hands. Here is the recipe:
Ingredients:
-4-6 Potatoes Baked at 400F until just tender.
-4 Tbs Butter
-1 carrot, diced
-1 leek, chopped
-1/4 head of green cabbage, shredded
-1/2 cup heavy cream
-salt, pepper, and nutmeg to taste.
Method and Technique:
-Wrap Potatoes in foil, make vent holes with fork, and bake at 400F until just tender.
-While baking the potatoes, prepare the filling. Melt the butter in a saucepan, add the carrot, cover, and cook over very low heat for 5-10 minutes. Add the leek and cabbage and continue to cook until all vegetables are tender. Season with salt and pepper. Set mixture aside.
-When Potatoes are finished. Remove, half, and scoop out as much potato as possible while still retaining a shell to twice bake.
-Mash the potatoes with the heated cream, butter to taste, salt, pepper, and plenty of fresh nutmeg. Add the vegetable mixture, and season if needed with salt and pepper.
-Add the above mashed potato mixture back to the halved shells, cover with Comte, Gruyere, or Parmesan, and bake at 400F until cheese is melted golden brown, and potatoes are heated through-about 15-20 Min.
-Serve these with your Favorite grilled Pork Sausages, or paired with a Ribeye, Poultry, or WhiteFish. Have on hand a glass of your favorite Belgian brew. Or just eat them as I did today-microwaved, as a pick me up left over at 10AM after coffee.
Profites Bien!
