"Alouette" Potatoes

Name: "Alouette" Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6-8 serving(s)
Ingredients: 2 (4 ounce) packages alouette spreadable cheese with garlic and herbs; 12 large new potatoes, sliced 1/4 inch thick; 2 shallots, diced finely; 2 teaspoons chopped parsley; 1 teaspoon chopped tarragon; 5 tablespoons olive oil; 2 tablespoons red wine vinegar; 1/8 teaspoon salt; 1/8 teaspoon pepper; garnish-finely diced red bell pepper; garnish-finely diced yellow bell pepper

Submitted by Normaone

"This is a super easy, great tasting, make ahead side dish that looks like you spent a lot more time preparing than you actually do. Plus, most everything is done in advance. The times do not reflect the standing time of the potatoes."

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photo by twissis

Ready In:: 45mins
Ingredients:: 11
Serves:: 6-8

ingredients

2 (4 ounce) packages alouette spreadable cheese with garlic and herbs
12 large new potatoes, sliced 1/4 inch thick
2 shallots, diced finely
2 teaspoons chopped parsley
1 teaspoon chopped tarragon
5 tablespoons olive oil
2 tablespoons red wine vinegar
¹⁄₈ teaspoon salt
¹⁄₈ teaspoon pepper
garnish-finely diced red bell pepper
garnish-finely diced yellow bell pepper

directions

Place potatoes in a large pot of lightly salted water and bring to a gentle boil.
Cook until potatoes are just tender.
Drain.
Place potatoes in a large bowl and add all ingredients except the"Alouette".
Mix well and transfer to a buttered 8x8 inch glass baking dish with 2 inch sides.
Press the potatoes with a spatula to make top as flat as possible.
Set aside for 2 hours at room temperature.
Preheat oven to 350^F.
Spread"Alouette" evenly over potatoes and bake 15 minutes.
Divide between plates.
Garnish with finely diced red and yellow bell peppers.

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Reviews

This is wonderful and super easy! I work with Alouette and this is exactly why I love our cheeses. It's just not for dipping! :)

CJ Alouette
This is an excellent, easy-fix side-dish w/tons of flavor that we enjoyed for dinner w/simple poached fish fillets that really needed to be jazzed up a bit. I did have to use dried herbs & the Icelandic equivalent of the alouette, but it is very close to the real thing. I was a bit unsure early on Re peeling the potatoes or not + cooking them sliced or whole, but eventually opted to cook them sliced & unpeeled which worked well. I did not grease my baking dish & suggest deleting that as the olive oil does that job. The combo of herbs + alouette gives this a very good flavor & the surprise was how much the bell pepper added to the flavor, texture & of course the presentation. Thx for sharing this recipe w/us. :-)

twissis