Cheesy Roasted Potato Balls

You will need:

• 1 bulb garlic
• 1 tablespoon butter
• 1 teaspoon lemon juice
• kosher salt
• 2 cups leftover stiff mashed potatoes, at room temperature
• 2/3 cup freshly shredded Gruyere cheese
• 3 eggs
• 1/2 – 1 cup plain bread crumbs
• 1/2 – 1 cup panko bread crumbs
• oil for frying

1. Preheat oven to 400 degrees.
2. Cut 1/4 inch off the top of the bulb of garlic to expose the cloves beneath, but do not peel the garlic, you want to roast it in the skin. Place clove on a piece of aluminum foil, place butter on top, pour lemon juice over the garlic and sprinkle with kosher salt. Bring up all sides of aluminum foil and twist together to close. Cook for 60 minutes or until garlic cloves are soft and golden in color. Allow to cool.
3. Place mashed potatoes in a bowl. Once garlic has cooled use a fork to remove cloves. Add roasted garlic cloves to mashed potatoes. Stir in Gruyere cheese.
4. Using about a tablespoon of the mixture. Roll into balls.
5. In one bowl beat the eggs. In another bowl combine equal parts plain bread crumbs and panko bread crumbs.
6. Dip each ball into egg, then coat in bread crumbs. Then dip in egg and bread crumbs again to double coat. Repeat with remaining potato balls.
7. Heat 2 inches of oil in a large pan or pot. Once oil starts to shimmer sprinkle in a few bread crumbs, if it sizzles the oil is ready. Fry potato balls in batches until golden brown, about 3-4 minutes.
8. Using a slotted spoon transfer to a paper towel lined plate. Sprinkle with kosher salt, allow to cool for a couple of minutes.

Au gratin potatoes

cook in skins 3 lbs potatoes
cool and peel and dice

make cheese sauce by melting in pan:
1/4 c butter or margarine

add and cook until thickened:
5 T flour

add and cook on low heat until thick and smooth:
1 t salt
1/8 t pepper

add and allow to melt:
1 c grated cheese

arrange alternate layers of potatoes and sauce in greased casserole dish.
Add 1/2 small onion diced

sprinkle top with grated cheese
Bake at 375 for 25 minutes

Au Gratin Potatoes

 

2 c basic white sauce

            2 T butter

            2 T flour

            1/8 t salt

            White pepper

            1 c milk

In sauce pan melt butter over med heat.  Whisk I flour, salt and pepper until smooth.  Gradually whisk in the milk.  Bring to a boil-cook and stir for 2 minutes or until thickened.  Use immediately-make 1 cup

1 ¼ c shredded cheese

1 ¼ t salt

¼ t pepper

6 med potatoes-peeled cooked and cubed

½ c soft bread crumbs

2 T melted butter

Prepare white sauce.  Stir in cheese, salt and pepper.  Cook and stir until cheese is melted.  Gently stir in potatoes until cooked.

Transfer to greased 2 qt baking dish.  Toss bread crumbs and butter, sprinkle over potatoes.  Cover and bake at 350 for 20 minutes.  Uncover, bake 10 minutes longer or until crumb topping is golden brown.  Makes 8 servings