I am so excited to share this Brie Dauphinoise Potatoes because it ticks a lot of boxes! Feel good food with wow-factor that’s knee-knockingly delicious, straight forward, great for make-ahead and not that expensive. The perfect potato side dish for special occasions!

Potato Dauphinoise – elevated

I used to think classic Potato Dauphinoise was the ultimate potato bake But then we plonked brie on it, baked it, and it catapulted into another stratosphere! Because brie trumps ordinary cheese every day of the week, and twice on special occasions.

Think: melt-in-your-mouth layers of thinly sliced potato bubbling away in a butter-cream sauce perfumed with just the right amount of garlic and thyme. Already great.

But then we place brie on top, cut face down, and pop it back in the oven until it melts and oozes all over the surface and seeps down the sides. Incredible.

And then – you cut into the brie skins to discover pockets of gooey brie underneath. Your eyes widen, your face splits into a huge grin, you do a little happy dance and you scoop up way, way more than your fair share.

You know I’m describing myself here. Though I’d wager this describes you too, when you make this!!

Ingredients in Brie Dauphinoise Potatoes

This recipe is actually a simplified version of tartiflette which is a potato bake from the French Alps. It’s baked with Reblochon cheese on top, one of those pungent washed rind cheeses which I haven’t seen here in Australia. So we’re going with good ole’ brie in our version! Here’s what you need:

1. Mini bries

This recipe calls for 3 x small brie that are 8 cm/3.2″ wide weighing 125g / 4oz each. I use the Woolworths brand one which are $2.80 each. Don’t bother with artisan brie, it’s wasted for this dish!

Small bries work well because once split in half, 3 small ones almost fully cover the surface of a 1.5 litre / 1.5 quart (6 cup) baking dish in which the potato dauphinoise is baked. The idea behind using small ones is that the skin of the cheese sort of contains some of the cheese inside even once fully melted, so you get an impressive ooze when you cut into it.

However, if you can’t find the small ones, just use two larger ones. I’d keep them whole so the skin holds some of the cheese underneath because honestly, that is one of the great things about this dish. 🥰

Brie vs camembert – Camembert will work just as well, it’s just that brie is richer (~65% fat v 45%).

2. The potato bake part

These are the same ingredients as classic Dauphinoise Potatoes excluding shredded cheese. Because even the self confessed Cheese Queen admits that’d be too much cheese!

• Potatoes – We want to use starchy potatoes for potato bakes like this so they break down and become soft and fluffy, rather than slippery like waxy potatoes do. It’s so disappointing when you cut through the molten cheesy topping only to find the potato slices are sliding all over the place (from the vivid description, you can guess I’ve made that mistake!).

  Australia – Sebago (those dirt brushed potatoes) are ideal. US – Russet, and UK – King Edward or Maris Piper are perfect. Or any other starchy potatoes – Dutch creams, King Edwards or red delight.

• Cream – Thickened or heavy cream work best, otherwise any full fat cream. This is the sauce in Dauphinoise that makes the potatoes so deliciously creamy.

• Garlic and butter – Mixed into the cream for deliciously buttery garlicky flavour in the creamy sauce.

• Fresh thyme – Scattered on each layer of potatoes, fresh thyme adds the most beautiful hint of herby flavour. Dried thyme really isn’t the same. But if you really can’t get fresh, just use dried (half the quantity as dried is more intense than fresh).

• Salt and pepper – For scattering on the layers as you assemble.

How to make Brie Dauphinoise Potatoes

The part that is a bit finicky is slicing the potatoes thinly though if you’ve got a mandolin you’ll make short work of it. Other than that, this is breeze to make!

1. Cut the brie in half horizontally to form 2 rounds. Do this while fridge cold, it’s easier (cutting gooey room temperature brie is a mess!).

2. Cream sauce – Mix the cream, butter and garlic in a jug.

3. Slice the potatoes using a mandolin (if you’ve got it), else, sharpen your knife and get to work!

4. Layer one third of the potatoes in a 1.5 litre / 6 cup baking dish. Pour over one-third of the cream (make sure you scoop up some of the garlic settled at the base too) then sprinkle with one third of the thyme, salt and pepper.

5. Repeat twice more, using up all the cream, thyme, salt and pepper, so you have 3 layers in total.

6. Cover with foil and bake for 1 hour 20 minutes or until the potatoes are basically done ie. soft (use a butter knife to test in the centre).

   I know that sounds like a long time, and yours might be faster especially if you use a larger baking dish so the potatoes are not stacked as deep as mine. But for me, it consistently takes 80 minutes! The potatoes won’t get much softer during the 30 minute brie melting time, they just enjoy bubbling away in the melty brie.

7. Brie – Remove the foil. Place brie on top, cut face down.

8. Bake for a further 30 minutes or until the melted brie is bubbling and the edges are golden. Rest 5 minutes then serve!

It’s a side….it’s a meal!

You know I’m pitching this to you as a side dish. There are rumblings in the RecipeTin family WhatsApp thread that this needs to make an appearance on Christmas Day alongside the Seafood Platter which would go so well – think, light, cold seafood with warm oozy potato dauphinoise. YES!!!

But I exaggerate not when I say I’ve been inhaling bowls of this as a meal with a leafy side salad. It’s pictured above with an on-point holiday appropriate Pomegranate Salad (it’s got candied walnuts!). And not 5 minutes ago, I finished making the recipe video and it was dinner with this Rocket Salad on the side.

Making ahead – and leftovers

And lastly, just letting you know this is a make-ahead beauty! Assemble and bake for the covered part. Refrigerate, then finish baking it on the day with the brie on top.

In the event you are fortunate enough to have leftovers, I strongly suggest hiding the dish at the back of the fridge so you can enjoy leftovers without sharing. Or do as I suggested to a friend – cover with foil and label as RAW CHICKEN (to deter teenage boys). It works. 😈 – Nagi x

Watch how to make it

Print

Brie Potato Dauphinoise (Gratin)

Recipe video above. I used to think classic Potato Dauphinoise was the ultimate potato bake But then we plonked brie on it and it catapulted into another stratosphere! Because brie trumps ordinary cheese every day of the week, and twice on special occasions .

Mini brie are good value at grocery stores ($2.80 each), expensive ones are wasted for this purpose. Also, this is great for making ahead.

Course Side Dish

Cuisine French

Keyword Dauphinoise Potatoes, Potato Bake, potato casserole, Potatoes au Gratin

Prep Time 15 minutes minutes

Cook Time 1 hour hour 50 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 10 people

Calories 334cal

Author Nagi

Ingredients

• 1 1/2 cups thickened / heavy cream , full fat – or just pure cream (Note 1)
• 2 garlic cloves , finely minced
• 30g / 2 tbsp unsalted butter , melted
• 1.25 kg / 2.5 lb starchy potatoes (Aus: Sebago dirt brushed, US: Russet, UK: Maris Piper) (Note 2)
• 1 tsp cooking / kosher salt
• 1/2 tsp black pepper
• 2 tsp thyme leaves , fresh (optional – but highly recommended, Note 3)
• 3 x 125g / 4oz small brie (8cm / 3.2" wide) , fridge cold, cut in half horizontally (or camembert) (Note 4)

Cups – Metric

Instructions

• Cream Mixture: Place butter, cream and garlic in a jug. Mix until combined.
• Preheat oven to 180°C/350°F (both fan and standard ovens).
• Slice potatoes: Peel the potatoes and slice them 1/8"/3 mm thick. Or use a slicer!
• Layer 1: Spread 1/3 of the potatoes in a 1.5 litre / 6 cup baking dish (Note 5). Then pour over 1/3 of the Cream Mixture, scatter with 1/3 of the salt, pepper and thyme.
• Layers 2 & 3: Repeat for the 2nd and third layer.
• Cover & bake: Cover with foil, and bake for 1 hour 20 minutes or until the potatoes in the middle are soft (use knife to test), it might take 1 1/2 hours. (Note 6)
• Top with brie, bake again: Remove foil. Place brie on the surface, cut side down. Bake for a further 30 minutes until the brie is oozy and the edges tinged with gold.
• Serve – Stand 5 minutes before serving and be prepared to swoon!

Notes

1. Cream – For a lighter version, use light fat, or US half and half (or use 1/2 cream, half milk). But it won’t have the same rich mouthfeel. Don’t try this with just milk.

2. Potatoes – Australia: Use Sebago (“dirt” potatoes, sold everywhere), US: Russet, UK: King Edward or Maris Piper

OR any other starchy potatoes. Dutch creams, King Edwards or red delight. Great all rounders like golden delight, coliban and red rascal are also great.

3. Thyme – Really try to get fresh for this special dish. But if you can’t, use 1 tsp dried thyme and crush it between your fingers to powder it up slightly, it will release a bit of extra flavour.

4. Brie – No need to get expensive ones, I use the Woolworths brand one (125g/4oz, 8cm / 3″ diameter) which are $2.80 each. Camembert also works but brie is richer with a higher fat content ~65% v 45% for camembert.

Cut when fridge cold, it’s easier because it’s firmer.

Small brie works best because 3 cut in half will cover the surface nicely, and the skin sort of holds some of the oozy cheese in though some will ooze out and spread across the surface and seep down the sides. 

If you can’t get small, just use 2 larger ones.

5. Baking Dish Size – I use a 1.5L / 1.5 Qt / 6 cup, 18 x 26 cm x 5 cm / 7 x 11 x 2″ oval shape, or thereabouts but it’s full to the brim so a slightly larger one would be more ideal. A 26 cm / 11″ skillet also works great. A 20cm/8″ square pan is too small. Larger dish is fine – just means the potatoes au gratin isn’t as deep

6. Baking time – Will differ depending on shape of dish, depth of potatoes, heat retention of baking dish, reliability of oven etc, 1 hour 20 minutes covered is consistently the time for me. Also, if you cut potatoes thicker (accidentally or on-purpose), they will take longer to cook.

7. Make ahead: Near perfect for make ahead! Bake covered with the foil until the potatoes are fully cooked (it might take 1 1/2 hours). Cool uncovered on counter then refrigerate covered. Remove from fridge 2 hours prior. Warm in the oven covered in foil for 15 minutes, plonk the brie on then bake uncovered 30 minutes. 

To speed things up you can microwave it then pop it in the oven (this is dense so takes quite a while to reheat in the oven, depends on depth of baking dish you use).

Leftovers will keep for 3 to 4 days in the fridge.

Nutrition assumes 10 servings.

Nutrition

Serving: 110g | Calories: 334cal | Carbohydrates: 16g | Protein: 11g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 85mg | Sodium: 483mg | Potassium: 430mg | Fiber: 1g | Sugar: 2g | Vitamin A: 847IU | Vitamin C: 6mg | Calcium: 107mg | Iron: 1mg

More potato sides I love

Potatoes au Gratin (Dauphinoise)

Make-ahead Mashed Potato Casserole

Easy Creamy Cheesy Potato Bake

Browned Butter Savoury Sweet Potato Casserole

Spiral Sweet Potato Bake

Twice Baked Potatoes (Stuffed Jacket Potatoes)

Potato Recipes

Life of Dozer

Figuring out the Advent calendar….

Figured it out!

The post Brie Dauphinoise Potatoes appeared first on RecipeTin Eats.

Stuffed sweet potato with holiday vibes! Baked sweet potatoes stuffed with crispy bacon, toasty pecans and swirls of browned butter, with melty cheese and a crunchy sage-panko topping. A swoon-worthy combination of flavours and texture.

Stuffed Baked Sweet Potato Casserole

This is a riff on my sweet potato casserole, baked in individual sweet potato boats rather than one big casserole pan. The scooped out flesh of baked sweet potatoes are mashed with all sorts of holiday-flavour-goodness (specifically browned butter, pecans and bacon, an utterly divine combination with sweet potato), stuffed back into the potato boats, baked with melty cheese then finished with a shower of crunchy sage-bacon-flavoured-panko breadcrumbs.

PHEW that’s a long sentence!!!

No, it’s not a quick Monday-night side dish slapped together in a rush. This is a starchy side that commands attention, that’s indulgent and lush and made for special occasions. The flavour combination of sweet-salty-nutty-buttery and the crunchy topping with the creamy insides is just unbelievably good.

Bonus: Assemble ahead then bake on the day!

Ingredients

Sweet potatoes

I’m using 300g/10oz sweet potatoes which, once halved, makes a nice size portion as a side dish for one person, If your potatoes are larger or smaller, that’s fine. There’s enough topping / filling for around 1.2kg / 2.4lb sweet potato, whether it’s 6 smaller ones or 3 larger ones.

This recipe will also work with regular potatoes. But the flavour combination here has been specifically designed for sweet potatoes. Try my regular Twice Baked Stuffed Potatoes instead – though there’s nothing regular about how delicious that recipe is!!

Add-ins and crunchy sage-panko topping

Here’s what you need to mix into the filling and for the crunchy topping.

• Unsalted butter – We’re using this to make browned butter today. More intensely buttery with warm nutty flavours. The better butter!

• Bacon – Chopped then fried up until crispy and golden, we use the fat to pan fry the panko until golden. No wasting free flavour!

• Colby cheese – This is my all-rounder go-to cheese with good melting qualities and flavour without going greasy. Feel free to substitute with other cheese of choice – cheddar, tasty, Monterey jack, gruyere, swiss cheese. If using mozzarella, I’d mix in 1/4 cup of parmesan cheese for a flavour / salt boost.

• Spices – Garlic, onion powder and paprika.

• Panko breadcrumbs – For the toppings! Larger and crunchier than ordinary breadcrumbs, find it in the Asian aisle of regular grocery stores (though cheaper at Asian stores!).

• Fresh sage – This is my herb of choice for this holiday-inspired side dish. The earthy flavour is sheer perfection with the buttery sweet potato. If you’re cooking for a special occasion, I think it’s worth getting. But if you don’t have it, you can substitute with rosemary for another herb that will work well with the other flavours in this dish. Otherwise, just use parsley so you get similar green specks (don’t worry, there is plenty of other flavour going on in this dish!).

How to make Stuffed Sweet Potato Casserole

In a nutshell, the flesh of baked potatoes are mashed up with the tasty add ins, re-stuffed back into the potato then baked with cheese and a crunchy topping.

1. Bake – Prick the skin with a fork to allow excess juice to leak out (this prevents skin burstage). Then bake the potatoes in a 200°C / 400°F (180°C fan forced) oven for 75 minutes or until soft. Check with a butter knife, not a sharp knife (too sharp so it glides through even if not properly cooked, made this mistake!).

2. Scoop – Let it cool for 10 minutes just so you can handle it. Then cut in half and scoop the flesh out, using a tea towel to hold the potato if needed.

3. Filling – Mash the flesh up with all the filling add-ins (see below for steps for each) – the browned butter, crispy bacon bits, chopped pecans, spices and cheese. Reserve half the bacon, pecans and cheese for topping.

4. Stuff the potato with the filling then top with the remaining cheese,

5. Bake for 25 minutes until the cheese is melty and there’s golden spots.

6. Top with the reserved bacon, pecans and golden panko mixture (see below). Bake for a further 3 to 4 minutes just to warm the crunchy topping then serve!

Add-ins and panko topping

Prepare the panko topping and add-ins to mix into the filling while the potatoes are baking.

1. Browned butter – Just melt then simmer the butter until you see golden bits and it smells nutty and intensely buttery. Ideally, use a silver saucepan or small pan so you can see the golden bits. Otherwise, use a spoon to scoop up the butter to check.

2. Toast pecans – Using a non-stick pan, toast the pecans for 3 minutes in a dry pan until it you see golden spots. Then transfer to a cutting board and chop once cool,

3. Crispy bacon – In the same pan, fry the bacon until crispy and golden. If using streaky bacon, you won’t need extra oil because the fat in the bacon will melt. Then remove the bacon using a slotted spoon so the fat in the pan gets left behind – we’re not wasting a drop of it!

4. Crunchy panko – Add the panko, sage and salt. Then cook for a few minutes in the bacon fat until the panko is golden.

Toppings, done! Use as per directions in the section above.

Serving and making ahead

We (JB and I) created this recipe with upcoming holiday gatherings in mind. As in, a starchy side dish intended to make an impact on your guests for those extra special dinners.

Does it take more effort than a regular baked potato? It sure does. Does it take more effort than making one big pan of Sweet Potato Casserole? Yes, because we’re assembling multiple ones rather than dumping everything into one big pan.

Is it worth the effort? Yes, a million times over. As someone in my team said, you feel sad when you finish the last bite because you never want the eating experience to end.

But don’t worry. Steal the last one left for yourself. Hide it. No need to share! #HolidaySpirit 😈 – Nagi x

Watch how to make it

Print

Holiday Stuffed Sweet Potato

Recipe video above. Stuffed sweet potato made for holiday feasting! Twice baked sweet potatoes stuffed with crispy bacon, toasty pecans and swirls of browned butter with melty cheese, and a crunchy sage-panko topping. A swoon-worthy combination of flavours and texture, this is the individual servings version of my sweet potato casserole.

Excellent special occasion starchy-side dish with holiday flavour vibes. Get ahead by assembling then baking on the day!

Course Sides

Cuisine Western, Western – Holiday Sides

Keyword baked sweet potato, holiday sweet potato side, stuffed sweet potato, sweet potato recipe

Prep Time 30 minutes minutes

Cook Time 1 hour hour 45 minutes minutes

Servings 8 halves

Author Nagi

Ingredients

• 4 x 300g / 10oz sweet potatoes , skin on, washed and dried
• 1/2 tsp cooking / kosher salt
• 4 tbsp unsalted butter
• 5 tbsp pecan nuts (Note 2)
• 200g / 7 oz streaky bacon , chopped (Note 5 to omit)
• 1 1/2 cups colby cheese , shredded (Note 3)
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp paprika

Panko topping:

• 1/4 tsp cooking / kosher salt
• 1/2 cup panko breadcrumbs
• 2 tbsp sage leaves , finely chopped (Note 4)

Cups – Metric

Instructions

• Preheat oven to 200°C / 400°F (180°C fan forced).
• Bake – Prick the skin of the potatoes 15 times with a fork. Place on a foil lined baking tray and bake for 75 minutes or until soft all the way through (check with a butter knife).
• Scoop – Once potatoes cooked, allow to cool for 10 minutes just to handle. Cut in half lengthwise then scoop out the flesh, leaving a 0.5cm (0.2") wall (use a tea towel if hot). Place flesh in a bowl.
• Stuffing (*see below for prepping components*)- Mash the potatoes with a fork. Then add the browned butter, 1/2 tsp salt, pepper, garlic, onion powder and paprika. The add half of each the pecans, bacon and cheese (rest reserved for toppings). Stir until combined.
• Stuff – Place halved sweet potato back on a paper lined baking tray and stuff them equally with filling. Sprinkle with leftover cheese and bake for 25 minutes until cheese is melted.
• Crunchy topping – Top with reserved pecans, bacon and panko mixture. Bake for another 3 to 4 minutes
• Rest for 5 minutes then serve!

Stuffing & topping components

• Prepare these while the potatoes are baking.
• Browned butter – Melt the butter in a small silver pan or saucepan over medium heat. Leave to simmer on medium heat for 3 to 5 minutes, stirring every now and then, until (when you push foam aside) you see little golden-brown bits and it smells nutty. Immediately pour into a small bowl (including the golden bits) and set aside.
• Toast pecans – Heat a non-stick pan over medium high heat. Add pecans and toast for 2 to 3 minutes until they have golden spots. Transfer to cutting board, cool then finely chop.
• Crispy bacon – Add bacon into the same pan over medium heat. When the fat starts to melt, turn the heat up to medium high and cook until golden (4 to 5 minutes). Scoop out bacon with a slotted spoon and place into a small bowl. Leave leftover fat in the pan.
• Golden panko – Still on medium high, add the Panko topping ingredients. Stir until golden, around 2 minutes, then scrape into a bowl.

Notes

1. Sweet potato – If your potatoes are larger or smaller, that’s fine. There’s enough topping / filling for around 1.2kg / 2.4lb sweet potato.

2. Nuts – sub almonds, walnuts, macadamia or other of choice.

3. Cheese alternatives – sub cheddar, tasty, gruyere, Monterey jack, gruyere, swiss cheese. If using mozzarella, I’d mix in 1/4 cup of parmesan cheese for a flavour / salt boost.

4. Sage works so well with the flavours in this dish (fresh, not dried). Rosemary is my back up herb here. Fallback – just use parsley for the green specks in the topping!

5. To leave out bacon – it will still be great without because there’s so many other flavours going on here. If you really want to compensate, then add 1/4 cup parmesan into the filling and 2 tbsp into the Panko mixture. It will take the place of the flavour and salt punch you get from bacon! 

6. Assemble ahead – The potatoes can be cooked and stuffed, then baked the next day. Leftovers will keep for 4 days though there’s nothing like freshly baked!

Nutrition per serving.

More statement starchy sides

Potatoes au Gratin (Dauphinoise)

Spiral Sweet Potato Bake

Twice Baked Potatoes (Stuffed Jacket Potatoes)

Cheesy Mini Potato Gratin Stacks (Muffin Tin)

Roasted Sweet Potato Stacks

Fondant potatoes

Potato Recipes

Life of Dozer

A duck must’ve pooped there.

The post Holiday Stuffed Sweet Potato – with bacon, pecans & sage appeared first on RecipeTin Eats.

Green Beans with a Mountain of Panko is my latest statement side dish invention! Blanched beans smothered in a billowy tahini yogurt sauce piled high with a mountain of crunchy parmesan panko breadcrumbs. Easy. Make-ahead. Snack-worthy!

My latest green bean side dish invention

Today’s dish has me deep in the throes of a green-bean-munching obsession. It’s supposed to be a vegetable side, but to me it’s an enormous pile of snacking-worthy food that you literally cannot stop eating once you start.

Let me paint the picture for you.

There’s a good amount of unremarkable looking blanched green beans. (Nobody is jumping up and down at this stage.)

They’re smothered with a generous amount of billowy tahini yogurt sauce (people start to perk up). Then an enormous mound of golden salty parmesan panko is piled on top (people start gathering).

Then said people dig in. And they quickly realise that the sauce acts as a glue so you get a generous amount of parmesan-panko crunch with every bite of green bean……

If every vegetable side dish was this amazing, EVERYBODY would eat their greens!!!

Ingredients

Here’s what you need to make your new favourite green beans recipe!

Green beans

Yes! You need green beans for this recipe!! 😂

whipped tahini yogurt sauce

This is my current favourite sauce that I’ve been using excessively on “everything”, such as the recent Sweet Potato Steaks and Pan Fried Eggplant. “Whipped” sounds fancy for a sauce that takes 20 seconds to whisk!! 😂 I use the name as a clue of the texture which is more light and fluffy than a basic yogurt sauce. It’s almost like soft whipped cream.

• Plain yoghurt – Not sweetened, and not flavoured. 

• Tahini – Paste made with sesame seeds. Usually found in the health food aisle at grocery stores. Use hulled tahini (more common), not un-hulled which is darker and more bitter. The jar label will specify which it is. Use Chinese sesame paste as a sub if you have leftovers from other recipes I’ve shared, like this one or this one!

• Lemon – For tangy lemon flavour.

• Garlic – Because it makes it tastier. Finely grate it using a microplane so you don’t have big lumps in the sauce.

CRUNCHY TOPPING

Parmesan and panko breadcrumbs fried up in olive oil until golden and crunchy. You know it’s gonna be good!

• Panko breadcrumbs – A Japanese breadcrumb favoured for the extra-crispy coating it gives crumbed foods. You can buy it at most big supermarkets (Coles, Woolworths) in the Asian foods section and Asian stores. Substitute with regular breadcrumbs if you can’t find it.

• Parmesan – Grate your own (better flavour) or use store bought pre-grated (the sandy type).

• Olive oil – For pan frying until golden.

How to make Green Beans with a Mountain of Panko

The recipe in my working files is articulately written up as:

• Beans – Boil, drain, cool, toss.

• Tahini sauce – Whisk, microwave 20 sec, whisk again.

• Panko – Mix, pan fry.

I did promise you easy! Here are step photos (and a few more words on each of those steps!).

Preparing & cooking green beans

Obviously pros should blow right past this section (or read it and share your opinions in the comments section below!).

1. Trimming – Only the stem end of the beans needs to be trimmed but to do this, you need all the beans lined up in the same direction which is (speaking frankly) a pain to do. I only do that for company (and recipe photos 😂). In reality, I just grab handfuls, line one end up, cut, line up the other end, cut.

2. Boiling – Bring a large pot of water to the boil. Add the beans, let it come back up to the boil (this might take 1 to 2 minutes) then cook for 2 minutes.

3. NO ICE! Drain the beans in a colander then run the beans under the tap for 10 seconds to stop them cooking further. There is no need to waste your precious cocktail ice on this step. Tap water is all you need!

4. Dry – Spread the beans out on a tea towel and pat dry. Or, if you have the time, just leave them to air dry. We need to dry them else the oil won’t stick and they will taste watery.

5. Season – Put the beans in a bowl and toss with olive oil, salt and pepper.

6. Temperature – The beans can be used warm or at room temperature in this recipe, but not piping hot (else it makes the sauce melt).

Everything else

1. Golden panko – Mix the panko, parmesan and olive oil in a bowl. Then toast in a non-stick pan for 4 to 5 minutes until golden. Let it cool before using.

2. Whipped tahini yogurt sauce – Whisk the ingredients in a heatproof bowl just to combine. Microwave for 20 seconds on high, then whisk again. Watch as it transforms into almost like a softly whipped cream consistency! This can be used immediately, or set aside for a while (just microwave/whisk again if needed to loosen).

   No microwave? Set the bowl over a saucepan filled with 1″/2.5 cm of simmering water. Then whisk – as the mixture warms up slightly, it will transform into the whipped cream texture.

3. Assembling – Pile the green beans on a large plate. Pour the Whipped Tahini Yogurt Sauce over then pile the panko on top. Then serve!

4. Proof of tastiness – Look how happy I am!

Make-ahead dream

As mentioned from the outset, this dish came about because I was after a new green bean side dish that could be prepared ahead but with an element of “wow” factor. It’s coming up to holiday season, we can do better than plain steamed beans!! 😂

So the beauty of this recipe is that it can be entirely prepared ahead then assembled in a matter of minutes. It’s a dish that is intended to be served at room temperature, so there’s no reheating to be done.

Here’s how to make ahead:

1. Beans – Cook today, refrigerate overnight. Take out of the fridge and bring to room temperature, then toss in oil, salt and pepper just prior to serving (once tossed the oil starts to dull the vibrant green colour of the skin).

2. Whipped tahini sauce – Mix together, don’t microwave. Refrigerate overnight. Then do the microwave and finally whisk prior to serving. This sauce will lose the soft whipped texture the longer it sits out.

3. Parmesan panko topping – Make this the day before, let it fully cool then store in a container in the fridge overnight. Bring to room temperature before using.

4. Assembling – Then this part is really nice and quick. No fiddling, just spread the beans on a plate, smother with sauce and pile on the panko. Done!

Serve as a vegetable side dish. Though as I mentioned earlier, make it once, and you’ll see the snacking potential as everyone grabs the beans and munches on them like french fries! – Nagi x

Watch how to make it

Print

Green Beans with a Mountain of Panko

Recipe video above. My latest "wow-factor" green bean side dish invention which is quick, easy and a make-ahead dream. Blanched beans smothered in a pillowy tahini yogurt sauce piled high with a mountain of parmesan panko breadcrumbs – hence the name!

The sauce acts like a glue so you get a stack of crunchy parmesan panko in every-single-bite. Supposed to be a vegetable side dish but I snack on these like fries!!

Course Side Dish

Cuisine Western

Keyword green beans recipe, vegetable side dish

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Cooling time 15 minutes minutes

Servings 6

Calories 188cal

Author Nagi

Ingredients

Beans:

• 700 g/1.4lb green beans , ends trimmed (Note 1)
• 1 tbsp extra virgin olive oil
• 1/2 tsp cooking/kosher salt
• 1/4 tsp black pepper

Whipped Tahini Yogurt:

• 1 cup plain yogurt
• 2 1/2 tbsp tahini (Note 2)
• 1 1/2 tbsp lemon juice (sub 1 tbsp clear vinegar)
• 1 garlic clove , finely grated
• 1/2 tsp cooking/kosher salt

Parmesan Panko Mountain:

• 3/4 cup panko breadcrumbs (Note 3)
• 3 tbsp extra virgin olive oil
• 1/8 tsp cooking/kosher salt
• 1/4 cup parmesan , finely grated (tightly packed cup)

Cups – Metric

Instructions

Shortform recipe:

• Toss blanched beans with oil, salt and pepper. Whisk Tahini ingredients, microwave 20 seconds, whisk again. Toast Panko mix on stove. Assemble – beans, sauce then panko. Attack!

Full directions:

• Cook beans – Bring a large pot of water to the boil. Add beans, let it come back to the boil, cook for 2 minutes, then drain in a colander. Rinse under cold running water for 10 seconds to stop cooking (there is NO NEED to use ice!).
• Season – Spread beans on a tea towel then dry with a 2nd tea towel. Transfer into bowl, toss with the oil, salt and pepper.
• Panko Mountain – Mix the ingredients in a bowl. Preheat a large non-stick pan on medium high. Add the panko mixture and stir for 4 – 5 minutes until golden brown. Transfer back into the bowl then let it cool.
• Whipped Tahini Yogurt – Whisk ingredients in a heat-proof bowl just to combine. Microwave for just 20 seconds on high, then whisk again for 10 seconds – it will resemble softly whipped cream. (Note 4) Use immediately or at room temperature.
• Assemble – Spread green beans on plate. Pour over sauce, pile on panko. Attack!

Notes

1. Bean trimming – If you’re making an effort, just trim the stem end. The pointy end doesn’t need to be trimmed and I think it looks pretty to keep it attached. But trimming just one end is a pain. Easy to do both ends!

2. Tahini – A paste made with sesame seeds. Usually found in the health food aisle at grocery stores. Use hulled tahini (more common), not un-hulled which is darker and more bitter. The jar label will specify whether the tahini is hulled or un-hulled.

Use Chinese sesame paste as a sub if you have leftovers from another recipe I’ve shared, like this one or this one!

3. Panko breadcrumbs – A Japanese breadcrumb favoured for the extra-crispy coating it gives crumbed foods. You can buy it at most big supermarkets (Coles, Woolworths) in the Asian foods section and Asian stores. Substitute with regular breadcrumbs if you can’t find it.

4. No microwave? Use a bain-marie set up. Put the bowl on a saucepan filled with 1″/2.5 cm of simmering water. Then whisk – as the mixture warms up slightly, it will transform into the whipped cream texture.

5. Make-ahead: Cook beans, fridge up to 24 hours. Make tahini sauce day before, panko toasted up to 2 days before. Bring everything to room temp, toss beans in oil, salt & pepper. Whisk tahini, 20 seconds in microwave, whisk again. Then assemble!

Leftovers will keep for 2 days but the panko in contact with the yogurt does lose crunchiness. You can always make a big batch then reserve some of each component to assemble tomorrow.

Nutrition per serving assuming 5 servings.

Nutrition

Calories: 188cal | Carbohydrates: 18g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 9mg | Sodium: 592mg | Potassium: 368mg | Fiber: 4g | Sugar: 6g | Vitamin A: 886IU | Vitamin C: 16mg | Calcium: 154mg | Iron: 2mg

More green bean recipes

Had no idea I had so many green bean recipes!!

Parmesan Roasted Green Beans

Green Beans in Creamy Parmesan Sauce – with bacon!

Sautéed Green Beans with Garlic

Green Bean Salad

Green Bean Casserole perfection!

Ottolenghi’s Green Bean Salad

Chargrill Charlie’s Green Bean Avocado Salad (copycat!)

Green Bean recipes

Life of Dozer

Dozer being measured for something special….NOT an outfit!!! Stay tuned…

The post Green Beans with a Mountain of Panko appeared first on RecipeTin Eats.

This is my favourite avocado salad. Cooling cucumber with creamy avocado, tangy lime juice, fresh herbs and my secret ingredient – a pinch of red pepper flakes which keeps things interesting!

Avocado Salad – most requested recipe 2023

This is just a great simple recipe for a salad that stars avocados. Actually, it’s the single most requested within my circle of friends in recent times because Australia’s been enjoying a terrific avocado season this year. Cheap, ripe, abundant, big!

So here’s my current favourite avocado salad. A combination of ingredients that just works together so well. I love how the avocado becomes sort of smeary when you toss it, essentially becoming a creamy dressing.

Ingredients in avocado salad

I call this an avocado salad though there’s actually more cucumber in it than avocado. It’s designed to hero avocados but we can’t really just make a salad using only avocados. Lacks texture, and too rich! It would be like having guacamole and calling it a salad. (Not that I’m suggesting I have an issue with that!).

• Avocados – big and ripe!

• Cucumbers – I’m using regular cucumbers here (we call them Lebanese cucumbers), that are around 17cm/7″ long. If using the long telegraph / English cucumbers ~30cm/12″ long, use 1 1/2.

• Red pepper flakes (chilli flakes) – Adds the tiniest hum of warmth which goes so well with the cooling cucumber. It’s my “secret ingredient”! But feel free to leave it out.

• Red onion – Just a quarter, finely sliced, for freshness.

• Fresh herbs – Dill and coriander/cilantro works so well here. One of my favourite herb combinations. Makes this salad even better, but I happily make it without. Put it this way – I wouldn’t make a special trip to the shops to get them unless I was making this for company!

• Lime juice and extra virgin olive oil – For the dressing. No need to shake it up today, just pour it over and toss! Lemon can be used instead of lime.

How to make avocado salad

The instructions for this recipe as written in our working files says “chuck everything in and toss”. That’s completely accurate!!!

1. Chuck everything into a bowl – avocado, cucumber and red onion first, top with herbs, then drizzle/sprinkle all the dressing ingredients over. No need to make the dressing separately for this recipe!

2. Toss well using your hands, gently separating the avocado and cucumber slices. Tumble into a bowl and serve!

This is first and foremost intended to be a side salad. But don’t restrict yourself! Pile and smush onto toast, or stuff into flatbread to make wraps (you’ll see me add tuna and a squirt of sriracha in the recipe video).

Actually, if you dice the cucumber and avocado up a little smaller, it makes a different salsa for stuffing into tacos or scooping with corn chips. The possibilities! How else can we eat this? Share your suggestions below! – Nagi x

Watch how to make it

Print

Avocado salad

Recipe video above. This is my favourite avocado salad. Cooling cucumber with creamy avocado, tangy lime juice, optional fresh herbs and my secret ingredient – a pinch of red pepper flakes which keeps things interesting! Doesn't make it spicy, more of a slight cooling hum of earthy warmth.

Course Side Salad

Cuisine Western

Keyword avocado cucumber salad, avocado salad

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 – 6

Calories 229cal

Author Nagi

Ingredients

Salad:

• 2 big ripe avocados , cut into quarters then 1 cm / 0.4″ slices
• 3 cucumbers ~17cm/7" long, sliced into 4mm / 1/6" rounds (Note 1)
• 1/4 red onion , finely sliced
• 2 tbsp dill , finely chopped, optional recommended (Note 2)
• 2 tbsp coriander/cilantro leaves ,roughly chopped, optional recommended (Note 2)

Dressing:

• 3 tbsp extra virgin olive oil
• 3 tbsp lime juice , or lemon juice (or more, adjust to taste!)
• 1/4 tsp chilli flakes / red pepper flakes
• 1/4 tsp black pepper
• 3/4 tsp cooking / kosher salt

Instructions

• Put all the salad ingredients in large bowl. Drizzle over lime juice and oil, sprinkle with salt, pepper and red chilli flakes.
• Toss gently using your hands, gently separating the avocado slices as you go. Taste and add more lime if you want.
• Tumble into a bowl and serve!

Notes

1. Cucumbers – If using the long telegraph / English cucumbers ~30cm/12″ long, use 1 1/2.

2. Fresh herbs – Fresh dill and coriander adds lovely fresh herbiness but I wouldn’t make a special trip to the shops just to get them! Do it for company

If you’re one of those coriander haters, use an extra 1 tbsp of dill or substitute with parsley.

3. Leftovers will keep until the next day (and the avocado stays green!) but as with most salads, it’s best made fresh.

Nutrition per serving assuming 5 servings.

Nutrition

Calories: 229cal | Carbohydrates: 12g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 359mg | Potassium: 657mg | Fiber: 7g | Sugar: 3g | Vitamin A: 275IU | Vitamin C: 17mg | Calcium: 39mg | Iron: 1mg

Life of Dozer

Today’s recipe is so simple there’s more Dozer than avocado salad in the recipe video. The right ratio, as far as I’m concerned!

The post My favourite Avocado Salad appeared first on RecipeTin Eats.