Have you had a lot of boiled potatoes left over after lunch with your family or a barbecue with friends? These pre-cooked potatoes are great to use for your next quick dishes. In today's article we offer you several recipes that are guaranteed to please the whole family.
Whether as a side dish or as an important ingredient in the main dish: for many people, potatoes are simply part of their meal. They can also be stored and last a long time - raw or cooked. And they can be used for various dishes.
Potato and cauliflower gratin without pre-cooking
What is there to eat today? A quick, healthy and filling dish that the whole family will love. The recipe is for potato and cauliflower gratin. You need the following ingredients:
- 500 g pre-cooked potatoes, sliced finger-thick
- 150g cauliflower
- 400 ml low-fat milk
- 400 ml vegetable broth
- 50 g Flour
- 140 g cheese, grated
- a handful of cheese, for gratinating
- 1 tsp olive oil
- 8 slices of choriso
Preparation:
1. Put the potatoes and cauliflower in a large pot, add water and simmer for about 5 minutes. Drain the water and pour it into a baking dish.
2. Pour milk and vegetable broth into a pot, add the flour and stir well. Bring to the boil briefly over medium heat and simmer, stirring constantly, until the sauce thickens. Reduce the heat and simmer for another 2 minutes. Remove the pot from the heat, add the cheese.
3. Pour the sauce over the pre-cooked potatoes, drizzle with the olive oil and add to the choriso. Garnish with the handful of cheese. Bake the dish for 15 – 20 minutes or until golden brown.
Fanned potatoes with sheep's cheese and yogurt
The next Hasselback potatoes are guaranteed to steal their way into your heart. Crispy on the outside, soft on the inside and with an excellent filling of feta cheese and Greek yogurt - thisquick dishis delicious and healthy.
Ingredients:
- 800g whole potato, cooked
- 120 g Yoghurt
- 100 g sheep cheese
- 1 garlic clove, pressed
- 1 tsp garlic zest
- Juice from one lemon
- 4 spring onions, cleaned and chopped
- 15 g parsley, fresh, chopped
- 2 tsp olive oil
Preparation:
1. Set the oven to 180 degrees Celsius with circulating air. Place a wooden spoon on the work surface and place one potato into the wooden spoons one at a time. Place a larger potato between two skewers. Then cut each potato (not too thinly) crosswise. Place the potato in a baking tray and bake in the oven until crispy and golden brown, about 5 to 10 minutes.
2. Place the rest of the ingredients in a bowl and mix well. ThePotato from the ovenTake and drizzle with the dressing.
Potato soup without greens: recipe with pre-cooked potatoes and sausages
Delicious like the classic potato soup based on Grandma's recipe, but without the greens. You can either leave out the greens completely or puree them if the children don't like certain ingredients. This means that the useful vegetables “disappear” in the creamy potato soup. The recipe can be varied as desired and can be prepared with or without sausages.
Variant 1. – Potato soup completely without any greens
Ingredients:
- 3 medium-sized, floury potatoes
- Sausages (for example Mettwurst)
- 400 ml chicken broth
- 100 ml milk
- 1/2 handful of cheese, grated
- pepper, to taste
- 1 tsp olive oil
Variant 2. Potato soup with pureed greens
Soup greens – upon request:
- 2 celery sticks, cleaned and chopped
- 2 cloves of garlic, pressed
- half an onion, chopped small
Preparation:
1. Pour olive oil into a large pot, add the sausage and pour water over it. Simmer over medium heat for about 15 minutes. Then remove the pot from the heat and pour off the water.
2. Place the vegetables in another pot, add water until it covers the vegetables. Then let the vegetables cook over medium heat for about 10 minutes.
3. Pour chicken broth into the pot, add the potato, sausage and celery sticks. Let cook for about 15 minutes.
4. For variant 2: Add the soup greens and puree the whole thing until fine.
Brussels sprout casserole with ham and cheese and potatoes
Another absolute winter classic from Grandma's recipe book: The Brussels sprout casserole with potatoes is particularly popular on cold evenings! Save time by making them with pre-cooked potatoes from the day before.
Ingredients:
- 450 g pre-cooked potatoes, quartered
- 3 TL Butter
- 3 large garlic cloves, pressed
- 1 TL Thymian
- 1 TL Rosmarin
- half an onion, chopped small
- 1 tsp flour
- 3 tsp Marsala wine (if desired)
- 150 ml milk
- 50 ml cream with 12% fat
- a handful of Gruyere cheese
- a handful of cheddar cheese
- 6 slices of ham – chopped into small pieces
- Salt and pepper – to taste
Preparation:
1. Put the onion in a pot and sauté.
2. Clean and halve the Brussels sprouts and add them to the onion. Sauté briefly, then add water and let the vegetables cook for 3-4 minutes over medium heat. Then take it out of the pot and place it in ice-cold water. This is how the Brussels sprouts retain their green color.
3. In the meantime, put the butter in a deep pan or, even better, in a pot and heat and add the garlic cloves. Season with rosemary and thyme, stir in the flour. Pour the wine into the pan and let it simmer for about a minute. Pour milk and cream into the pan and mix well.
4. Potatoes andFill Brussels sprouts into a casserole dishand pour the sauce over it. Add half of the grated cheese and bake the casserole for about 15 minutes. Then remove from the oven, sprinkle with the rest of the cheese and bake until golden brown (about 10 minutes).
