In The Kitchen With Escoffier Online – How To Make A Quick Potato Casserole

In the kitchen with Escoffier Online connects you with real chefs answering the world’s cooking questions one video at a time. In this video series, Chef Mark Dowling gives an online cooking lesson on how to make a quick potato casserole.

Potato Casserole Recipe

1-1/2 lbs. Yukon gold potatoes, scrubbed, peeled and cut into small chunks
1-2 oz. EV olive oil
1 medium, onion thinly sliced
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/8 cup fresh basil leaves, chopped
1/2 cup diced roma tomatoes or canned diced
4 cloves garlic — coarsely chopped
3-4 strips of precooked bacon or pancetta or prosciutto, cut into small peices
1/4 cup white wine

1. Heat oven to 350 degrees F. Place cut potatoes in a casserole dish after tossing potatoes with a very small amount of olive oil
2. Heat sauté pan and add olive oil. Cook onions till transparent, not browned, then add garlic and cook slowly until softened
3. Deglaze with the white wine. Add tomatoes, bacon, then basil and simmer
4. Add salt and pepper and pour over potatoes
5. Bake in oven 25 minutes until browned on the top
6. Keep warm until service time

For more videos check out and join us next Tuesday for another series of in the kitchen with Escoffier Online

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