Steakhouse Potato Casserole - Glen And Friends - Potatoes Romanoff, Deconstructed 2x Baked Potato
ฝัง
- เผยแพร่เมื่อ 5 ต.ค. 2024
- Steakhouse Potato Casserole
Some people might call this recipe Potatoes Romanoff, or Deconstructed Twice Baked Potatoes, or Steakhouse Potato Casserole, or Funeral Potatoes, or Cheesy Potato Casserole… Doesn’t matter what you call this, they are great!
Ingredients:
3-4 large russet or Baking potatoes
125g (¼ pound) bacon, chopped
2-3 onions, sliced
Salt and pepper to taste
2-3 garlic cloves, minced
625 mL (2½ cups) grated cheddar cheese (just eyeball it)
375 mL (1½ cups) sour cream
Options - Other cheeses, jalapeños, horseradish, etc
Method:
The day before: bake the potatoes at 450ºF until cooked through.
Chill overnight in the fridge.
In cast iron frying pan or braiser, fry the bacon.
When the bacon is mostly cooked, add in the onions and continue frying until onions are caramelised.
In a large bowl, grate the cooked/chilled potatoes, and season with salt and pepper.
Grate in the cheese, stir in the sour cream, garlic, and fried onions and bacon.
Transfer the potato mixture back to the frying pan, and bake at 450ºF for 30-35 minutes.
If you wish you can broil the top to give a nice golden crust.
#LeGourmetTV #GlenAndFriendsCooking
![[LIVE] : ONE ลุมพินี 82 วันนี้!! คู่เอก | ยอดไอคิว vs อับดัลลาห์](http://i.ytimg.com/vi/hSsyTl_9bqs/mqdefault.jpg)
I don't know why, but every time I watch Glen and Julie's videos the world feels less chaotic and difficult.
Thank you for all your hard work.
I agree. I watch no matter what the video is teaching. They are my Bob Ross of cooking.
@@gailjordan9250 I love that.
A happy little recipe.
A channel that makes you feel like you are visiting with good friends is comforting.
I love watching this channel because you’re not an ingredient snob who says “you simply must use butter churned in scotland from 100% Irish dairy cows and sea salt from the Mediterranean or else this recipe will not work!”
Not everyone can afford to spend exorbitant amounts of money for ingredients that have very cheap substitutes, and 99.9% of the time a recipe will work just fine with a cheaper substitute. I thank you for being the one youtube cook who acknowledges this and doesn’t shame me.
Even better, when he says something like, "Now, for this, I wanted to use XXXXX, which is fantastic - if you can get it, I highly recommend it - but sadly, I just couldn't find any. All the places near us where we usually buy it were sold out. But I had this YYYYY already in the pantry, just the regular stuff from the supermarket, but that's OK. Absolutely fine. It'll still be delicious."
I have no intentions of cooking 99% of these recipes, but man that doesn’t stop me from enjoying this channel. This channel is like therapy.
Bacon, potatoes, onions and cheese, OMG food of the gods!
I find it hilarious that people freak out about Glen giving options for substitutions when he emphasizes that a lot of his videos are more about the technique/idea than actual recipes that you have to follow to the T.
@@KriLL325783 it's hard because you don't really know what something should 'look like' in each pre-baking step until you've made it successfully enough times. Plus it's hard to know how to fix something if you screw it up pre-bake but only realize it's not working how you intend during the late stages of the cooking.
People just want instructions that you can't screw up. I was trying to describe how i make braised ribs to a friend and I was terrible at giving a recipe because i made it enough times to know how things should look, or the basic stuff like "braised meat should be mostly covered by liquid, so put enough liquid to cover enough of it, not a specific amount"
I'm more freaked out that he is serving his food outdoors on a couple of sawhorses with boards with a piece of laminate on top.
Cooked in restaurants for 30 years and would experiment at home then try it at work. Every now and then you'll do something that doesn't work but it can still teach you from the failure of that dish.
@@KriLL325783 for a lot of things (not gonna do it with this) I like to follow the recipe exactly the first time I make it, then, if I wanna change anything about it, do that for the next time I make it.
@@arsenalfanatic09 You should have a couple of beers before you start cooking. It will be ok, as long as you aren't cooking for the queen.
Did we just see a new variation on Glen's "Jig of Glee"? .... The Glen "Twist" ... That may only be for outdoor glee ....
It's the Dance of Joy from Perfect Strangers
"You could use a mild cheddar if you'd like, Colby." Thanks, I think I will!
Descriptive rather than prescriptive. This is why I love your channel!
You know something is good when Glen does his happy dance!
My daughter has recently developed a nasty (no not deathly but rashy) allergy to potatoes and tomatoes and she walked by as I was watching this and said funeral potatoes indeed...oh the humor of 16 year olds .Ty for giving me an idea to make with the strips we are making fathers day if the rain holds off in stinking hot SW Ontario...and Im going to make her a mini cast iron side with sweet potatoes done the same way for her(minus pork ) Cant wait for the tea towel ruiner episode lol
Sweet potatoes are some of the truly best things in the world. Hope it works well for your daughter!
Radishes and turnips are two things I've seen used to replace potatoes. Maybe parsnip?
"Distracted by a tea towel, Jules does not greet friends"
Hatch green chillies (roasted) would be awesome in the potatos.
I absolutely love your attitude on cooking and making it your own, buying what you can afford, and having options. I think that's the difference between Great Cooks and mediocre ones, Great Cooks can make a great meal with anything.
Glenn did his happy dance (or a variation of it).
FOLKS, WE HAVE A WINNER!
Good bit of cooking advice I got over the past year: Make the same recipe the same way multiple times before making major changes. That way you build up a little experience and hopefully understand the method and how it "feels" to make it. So in that context, having a recipe is pretty useful.
I love this dish! Please remind people to check out their local Farmers Market for potatoes, onions, garlic, & sometimes the cheese & bacon. The farmers need our support.
I laughed out loud when Glen said "funeral potatoes". My folks had a catering service, and catered funeral luncheons among other events and we served funeral potatoes a lot. That's the way we referred to them.
Haha, 1:18 I went over this 3 times and always got"funeral potato". I'm from Germany, being pretty clueless - off course that surely sounds great!
Can't withhold that: I had even the short thought passing through that Canadians get buried with a big potato, for whatever reason... ;-)
Never heard of funeral potatoes - is that a Canadian thing? Or midwestern U.S.? I lived in St. Louis for a number of years and didn’t hear it there but I guess it could be a northern Midwest/Canadian thing (e.g., Minnesota & Wisconsin).
@@TamarLitvot It is a Utah/Mormon thing. After funeral services, usually the family and close friends will go back to the church for a luncheon where members of the congregation will serve the lunch. This style of dish is served probably 95% of the time because of tradition, ease to make, and it feeds a lot of people.
I live in the Mid-South, Memphis area and I've heard of funeral potatoes for years.
Wow. The Bob Ross of cooking. No mistakes, just happy accidents. Any combinations will work to your taste. Great stuff!! Thanks!!
I love Jules, she just jumps right in haha
For the "recipe" vs "method" question, I always follow a recipe the first time I make a new dish to give myself a baseline to modify from. So I have an idea of how the dish is supposed to look at different stages (wetness etc.) and it makes it easier for me to modify and then correct so I don't end up with for example a too dry meal in the end.
I do the same.
Hey Glen. Just a note to say thanks for your channel. I really appreciate your knowledge and that you aren't a food activist of some kind. There's not a lot of cooking content that is normies cooking every day. Cheers
My Niece made something like this using frozen hash browns. It was great! I can no longer grade vegetables. For those of us in this boat, it makes a great substitution.
That's actually a really (no pun intended) great idea since frozen hash browns are literally just grated potatoes. Plus, it makes it better for a weeknight meal that you can toss together in less than an hour.
You all and Kent Rollins should get together sometime if possible. I think you'd get along wonderfully with your all's philosophy of cooking and about life in general, and you could both dance after tasting the collaborative tastiness :)
Glen, I just have to say thank you. Your videos are so informative, relaxing, and ENCOURAGING! I didn’t grow up knowing how to cook beyond basic pasta or frying bacon. Every video I watch, I take something away-whether it’s some wisdom (or laughs) from the Old Cookbook Show, or encouragement to trust the process and experiment with my own tastes/products I have in my pantry.
I personally LOVE that you give alternatives, and don't fixate on one particular way of doing it. Watching this channel for a couple of years has really changed my mindset in terms of how I approach cooking. I'm much more relaxed, and feel free to have fun and experiment in the kitchen. It's so valuable to me that I understand the principles of why something works, because then I can improvise solutions.
If I don't have wine in the house - I'll just use some stock and a splash of vinegar. In most dishes it works a treat!
I love the concept about learning a method and not a recipe. It's how I tend to cook. Thanks for all you do and teach.
Adding cumin, marjoram and smoked paprika made this divine.
I LOVE funeral potatoes.
This reminds me of as a kid, when we went on vacation, it always required a 8 to 12 hour drive. We always left at 3 or 4am and then would stop on the side of the road and have breakfast. My dad would make this on a portable gas braai (South African word for our equivalent of a BBQ). Good memories.
Shredding my baked potatoes, nice. I prebake potatoes for all kinds of things, quick fried potatoes, potato sandwiches, salads.. but this is something I hadn't tried, thanks for sharing!
New or experienced- everyone cooking for themselves needs Glen . He’s a safe capable teacher who is as enthusiastic about food as he is about sharing it. BRAVO!
Glen, I have to say, I like your idea of "take it as a method instead of a recipe". Excellent potatoes!!!
I have swiss cheese, ham, green pepper and a vidalia onion in my fridge. Need to use up my potatoes. Going to use these and try this on the fly.
I love all the variations you describe and agree, it's the method, not the recipe.
Love this channel. Glen is a wonderful teacher and a fellow Ontarian!
I’m with you on the sour cream Glen. The taste of unadulterated sour cream is a wonder! As is carefully crafted cottage cheese and yogurt.
Glen, please keep discussing variations to your recipes or "methods" as these options cause aspiring amateur cooks to THINK about alternatives to the dish they are attempting . Thinking usually breeds CREATIVITY (culinary and otherwise!) which makes U a betta' person!. Keep doin' what ya doin' MOI
My family does something very similar but using hash browns which makes it a lot easier from start to finish. Perhaps next time doing baked potatoes, I'll throw some extras in and make this!
So glad I found your channel. I cook the same way...intuitively. It allows for so much creativity and makes it much more fun!
So you've recreated the Swiss dish Rösti! It's a fantastic dish and immensely popular in Switzerland as a breakfast dish or a snack for people driving long distances available at highway rest stops.
Had to try this immediately. I substituted sour cream for tzatziki and used boiled potatoes. And I seasoned it with nutmeg as well... Turned out fantastic!
In the recipe you have put in the video, the garlic is mentioned twice.
I have printed your recipe and can't wait to try it.. this will make a great side dish at an Aussie barbie!
I see I’m not the only one that uses a piece of shelf liner under the cutting boards. Life hack for the win!
Switch out the cheese for Colby and you've got a pretty good approximation of Cracker Barrel's Hashbrown Casserole.
If it's the same as the cracker barrel I went to in Oregon, I'd say make everything from boxed mix, like dried potatoes and chives, and some kind of powdered cheese. It sounded so good, but my god it tasted like hamburger helper without the hamburger, one of the most artificial flavored things I've had. I wish it was even close to as good as this looked.
@@Oldbmwr100rs I never worked at CB, so I can't say with 100% certainty, but I did work at Bob Evans. Hash browns tend to come preshredded (but not dehydrated), they don't use cheddar powder, and they've moved away from the cream-of soup. I got them last Sunday in Ohio. I think you either got a batch that was overcooked or your CB is so far away from corporate that they aren't up to snuff.
I'm sorry you were disappointed! But there is a very good reason it's their most popular side dish across the country.
@@peshgirl The CB in Medford has poor reviews, to the point one said adding salt and pepper to the food made it just taste like salt and pepper. Sad, because i know people from the south that say cracker barrel there is great. I just want three Waffle houses to come to Reno, that many because one or two would be too busy, and a third would be just right. I was shocked how good WH was when I visited arizona many times!
Thank you Glen! For me the method is so much more important. I can use what I have on hand, or what we prefer, and make the dish something my family will like. The method is so much more beneficial to the way I cook than the actual recipe!
I go through the variations on the recipe in my head as you go.
Glen dropping all the knowledge in this video. Thank you!
I really like that you concentrate on the method. As you often say the ingredients are up to you. Understand the method, and you can go far.
Except for baking. "Cooking is an art, baking is a science". There can be a variety of ingredients, the main science ratios still apply.
I really like that you just give these recipes as more of a concept than a "make this exactly or else someone will come and hurt you". I know I for one look for shortcuts all over the place and still end up with something that tastes great. So what if it isn't worthy of going on the cover of some fancy food magazine 😆
Also the bits of "or you could use x instead" just opens it up to thinking outside the box and ending up with something differently awesome!
You could use a mix of cheeses in that. If you grate odd bits and ends of cheeses, and throw them in the freezer as a routine, you will allways have a mix of cheese to use in this kind of things.
The Best cooking channel.
You guys nail it every single time. Absolutely love this channel and both of you. 💖
Mind blown. I had no idea you could eat young garlic like that! Garlic is so easy to grow - gonna throw some cloves in a pot and see what happens!
IIRC, Glen mentioned these last year and I think this particular type were grown from seeds rather than cloves. But I might be wrong.
You can grow these both ways - cloves or seed - the ones I had there were from cloves.
I watch most of your videos. I like how you encourage people to experiment or "make the recipe your own." I like to cook and I like to experiment. That's nothing against a recipe. I learn how to do things as much as what to put in things. Lots of times, I simply can't get all of the ingredients in my small town. Lots of times, I don't have the equipment you have. But I still like to watch.
Super delicious looking recipe. Clever use of saw horses to make an outdoor serving table. 👌
drooling....lived in Utah for 18 years and funeral potato's are a local staple so much so that it is actually a highly joked about topic...but damn I love them!
I made this last night and really enjoyed it. Due to food allergies I had to make major substitutions and it still made a satisfying main dish with an amazing flavor. When making it again I will follow Glens recommended baking temperature for the baked potatoes, I think mine could have been a bit more moist than ideal.
Ooohhh jalapenos and some chorizo 😍. Glen and Jules, I do appreciate how kind and down to earth you are. Lovely to hear you talk about how not everyone can afford fancy shmancy ingredients and sometimes it's all we can do to feed our family. I'm a new fan from just the last several days, but already a very grateful one. Thanks for sharing your knowledge with us!
I love the variations you suggest! I get lost in thought thinking of my own variations and have to rewind a bit, which I don't mind. You are so right that the method is what is important.
Hi Glenn and company. While I am no longer eating sour cream (medical wont bore you). When I did Western creamery was my go to sour cream. It has a go to flavour that's a touch above anything else I've tasted. We live in SW Newfoundland nowadays and here 90% of sour cream is "artificially soured" and for me and my family yucky. Foodstuff is one of the few - very few things I miss from Ontario. Boy are we compensated in other things thou. Fresh lobster of the boat yesterday for one (cheaper too). Have a good day and bon appetit.
love this video I just saw it today. I love his method and keeping it simple and for me the best dishes are simple. I'm retired now so I have more time for cooking going to try this out in a few days. TY Glen
Ok. So I made this.
IT WAS FANTASTIC!
Soooo very good!
Large amounts of fork real estate was claimed on the crunchy edges.😳😳😁😁😁
Thank you for another gastronomical delight!
I always keep the vinegar from my pickled Jalapeños and add a small amount to stuff like this, it adds a nice chilli heat and some acidity. Its also REALLY good with fish & chips.
Every time I hear in a recipe someone say "put what you want" I immediately think : nuttmeg :D
I never thought of aged cheddar as a great melter, but even if the cheese isn't the greatest melter, throwing in a single slice of American cheese will make it melt wonderfully.
Since I grow my own garlic, I'm definitely going to try green garlic!
I had no idea you could use the garlic that way! Thank you for the tip and the wonderful recipe!
Loving this recipe, something newish..and yup Glen did a 'Twist' must mean ooohhh aaaahhhh it's good!
I got this video just as I found myself with a huge pile of leftover baked potatoes. Thank you, Glen, because my family is having and *excellent* meal now! I mixed in cheddar and gouda, roasted red peppers and leftover guacamole and it turned out great. Your channel is one of the best cooking channels on youtube!
I'll bet this is delicious! Can't wait to try it. It seems to be an easier, more rustic, less delicate version of Potatoes Romanoff.
Wow! Sour cream. Love your bit of information. I do notice the flavor and texture difference in the better quality brand. And the cheaper ones curdle when I microwave them. Thank you for that.
This is now my favorite potato recipe. I’m making it for a second time. Thanks for a great channel with so many interesting recipes.
I can't like this video enough
Any leftovers? This sounds delicious. With the happy dance it was a great dish. I will have to make this soon.
Can you guys do a video making a gooey butter cake please
I made Claire Saffitz's recipe and it tasted amazing, and before that I'd never heard of it. I'd like to see if Glenn has a different take on it, too.
My favorite part of your recipes is the suggestions and encouragement to dabble and play!
Love that you give variation suggestions. I make a similar casserole with blue cheese and serve it with "buffalo" glazed chicken breast.
I love the method videos, just as much or more than the strict recipe videos. The ‘method’ way is how I learned to cook. Use what you have!
Giving options just makes it easier to get the mind thinking of what you can do for your tastes and make the same thing multiple times without feeling like it's been over-served each time. Well played, to be honest in giving the main way at the end but also giving the many different styles you can go by.
I can’t wait to make that!
There's a restaurant here in North Texas called J. Gilligans they serve Irish Nachos which is kinda like this only they slice up baked potatoes (round cottage fries) instead of shred then add melted cheese and jalapenos with diced tomatoes and onions in there too. Sour cream on the side. It's awesome. They serve it in a skillet. I always get mine with a Guinness. So good. This probably tastes kinda like that but yeah it needs jalapenos. Randy Ford owns J. Gilligans and tells the story of how Irish Nachos were born. There's a video about it around here somewhere. I don't know if it existed before the 1970s but J. Gilligans claims they made it up first and I'm not gonna argue.
Jules barefoot in her backyard brought me such unexpected joy I heard myself say damn that's how to live happy...now I gotta put shoes on and head to work ugh hahahaha
I love how u cook ...same as me ...just make it my own
Great starting point
Now that is one heck of a campfire cookout!
Wow this absolutely delicious.
I used to make something similar to this with my best bud growing up, we called it "Mr. Hashbrown". I have no idea why we called it that, but it was always delicious. We didn't use baked potato, though. We'd make pan fried hashbrowns with onion and garlic/seasonings and toss 'em up with cheese and bake them off. Gotta love potatoes.
Glen I love your method videos. It's the best. Your one pan chicken and rice videos are a staple in my household now. I just change the flavorings and adjust a few ingredients and BAM!!! New dish.
I love these
LOVE this, thanks for everything you do!
Sweet as, love the episode
I'm so glad that Julie finally said "hash browns" at the end. Glenn gave so many other names without mentioning it that I got insecure about the definition of "hash browns" and had to go research it a little!
I've seen dishes very similar called potatoes romanoff. The technique is the same.
So good.
Love this
This looks so good! This will be another recipe of yours that I will try. Thanks.
This dish has my mouth watering!! 😛😛👍🏻
At our local Farmer's market, that is called "green garlic". Later garlic scapes are available.
Fabulous
What a great recipe thank you!!
Yep. Going to definitely give this one a try.
Just made this for dinner here in chilly Melbourne Australia. It's smelling good!
Mmmmm... Second comment. I love both of you! I think I have seen all of your videos... many of them multiple times! 🙂