Sunday, March 18, 2012
Potato Collops~Recipe Review
Adapted: Irish Recipes: Mouthwatering Meals Direct From The Emerald Isle by Bryan J. Bowers
Another recipe I had tried out of Irish Recipes was for the Potato Collops. Now, I have never heard about these bofore or had them before, but these were some tasty treats! As I normally do, I did put my spin on it...
So, here we go!
12 small to medium red potatoes, skin intact and sliced thinly
6 green onions, chopped
1 tablespoon dried parsley, divided
5 slices bacon, chopped
1 cup half-half
3 Tablespoons butter, cubed
4 Tablespoons Parmesan cheese or Ivernia Cheese
Salt/Pepper to taste
1) Preheat oven to 375 degrees. Generously spray casserole dish with cooking spray.
2) Layer half potatoes, onions, bacon, parsley and butter
3) Repeat with remaining ingredients
4) Pour half-n-half over all
5) Top with Parmesan/Ivernia Cheese and salt/pepper to taste
6) Cover with aluminum foil and bake until golden brown.
1) The original recipe called for fresh parsley (2 T); onion; and milk. Also, it called for(6) regular potatoes.
2) In my original recipe, I used fat free milk and I could tell it was really lacking in the flavor. Next time, I make this, I will use half-n-half or even bump it up to heavy cream. The recipe is so tasty and rich that it can definitely carry it.