Jump to content

Sign in to follow this  
John Setzler

Pepperoni Potatoes au Gratin

Recommended Posts

 

If you are looking for a super side dish to serve at your next barbecue meal, look no further! Try this fantastic pepperoni potatoes au gratin recipe!

Recipe:

3 thinly sliced russet potatoes
2 cups milk
3 tablespoons unsalted butter
3 tablespoons all purpose flour
1 tablespoon granulated garlic or garlic powder
1 tablespoon onion powder
1 dash black pepper
1/2 teaspoon salt
1/2 cup grated parmesan cheese
3-4 cups grated cheddar cheese

Preheat your grill to 400°F.




In a small saucepan, melt the butter over medium heat. Add the salt and flour and increase heat to medium high. Wisk constantly until the mixture turns light brown in color. Add the milk, garlic powder, onion powder, and black pepper and bring just shy of a simmer. Remove from heat and set aside.

In an oiled 10" cast iron pan, place a layer of potatoes on the bottom. Sprinkle on some parmesan and cheddar cheese. Repeat layers until all the potatoes are in place. Pour in the milk and butter mixture. Top with another layer of cheddar cheese (and pepperoni if desired). 

Place on the grill uncovered for 15 minutes. After 15 minutes, cover loosely with foil and cook for another 45 minutes. Remove the foil and cook for a few additional minutes or until the top looks as brown as you might like.

Remove from the grill and let cook 10-15 minutes and serve!

Share this post


Link to post
Share on other sites

 

If you are looking for a super side dish to serve at your next barbecue meal, look no further! Try this fantastic pepperoni potatoes au gratin recipe!

Recipe:

3 thinly sliced russet potatoes

2 cups milk

3 tablespoons unsalted butter

3 tablespoons all purpose flour

1 tablespoon granulated garlic or garlic powder

1 tablespoon onion powder

1 dash black pepper

1/2 teaspoon salt

1/2 cup grated parmesan cheese

3-4 cups grated cheddar cheese

Preheat your grill to 400°F.

In a small saucepan, melt the butter over medium heat. Add the salt and flour and increase heat to medium high. Wisk constantly until the mixture turns light brown in color. Add the milk, garlic powder, onion powder, and black pepper and bring just shy of a simmer. Remove from heat and set aside.

In an oiled 10" cast iron pan, place a layer of potatoes on the bottom. Sprinkle on some parmesan and cheddar cheese. Repeat layers until all the potatoes are in place. Pour in the milk and butter mixture. Top with another layer of cheddar cheese (and pepperoni if desired). 

Place on the grill uncovered for 15 minutes. After 15 minutes, cover loosely with foil and cook for another 45 minutes. Remove the foil and cook for a few additional minutes or until the top looks as brown as you might like.

Remove from the grill and let cook 10-15 minutes and servWhere's the beefe!

Where's the beef pepperoni?

Share this post


Link to post
Share on other sites

Finally got to watch the video, and once again, you've inspired many of us to think outside the box a little.  The flavors from the pepperoni melting into the cheesy/creamy sauce of the potatoes reminds me of why my wife always wants pepperoni on her pizza but often takes it off (I get to eat it) before she eats a slice.  The spices and oils from the pepperoni flavor the cheese and create another layer of flavor.

 

Nice job, John, as always. One more excellent video for the library.  :good:  :good:

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
Sign in to follow this  



  • Similar Content

    • By buckleybj
      For a beautiful mid-week dinner I decided to pick up some cod from the local grocery store and roast some white new potatoes my wife picked up from the farmers market. 
       
      I set the Big Joe up with a half-moon grate on the lower tier for the fish and then kept the other half at the higher tier for the potatoes. 
       
      Brought the Big Joe up to 350 and had my stone dish getting to temp before adding the potatoes. Just before I got the the KJ going, I started soaking my cedar plank.
       
      On the fish I mixed up a rub that I've used before:
       
      1 tbs chopped parsley
      2 tsp olive oil
      1 tsp chopped garlic
      Salt and Pepper (I use a grinder for both of these, so probably a teaspoon or so of each)
       
      That was enough for a light coating on 4 small cod filets and in the opinion of those who ate, was the perfect amount.
       
      For the potatoes, I cut them in half and seasoned them with:
       
      1/4 c olive oil
      3 tbs chopped parsley
      1 tbs toasted garlic and onion seasoning
       
      Once the grill came to temp, I added the potatoes and let them cook for 20 minutes before adding the cedar plank fish.
       
      The final result was fantastic which we paired with a spinach salad and a glass of chardonnay.



    • By philpom
      "Pickled" Dill Bread
       
      1 cup of water + 1 tbs
      1/3 cup of white vinegar
      4 cups of all purpose flour
      1/4 cup of potato flakes
      4 1/2 tbs white sugar
      2 1/2 tbs powder milk
      2 tsp kosher salt
      3 tbs butter
      4 tsp instant dry yeast
      1 heaping tbs dill seed.

      Combine according to your bread machine instructions. Mine says add fluid, flour, other - being certain the yeast does not come in contact with any water.

      Use the knead/dough only quick cycle. Once the cycle is completed remove the dough ball and form a "log" blob. Have a pre-warmed pizza stone ready with a heating pad underneath set to high to keep it warm. The stone should be a gentle warm and not hot. Place a large clear bowl over the dough and allow an additional 1 to 1 1/2 hours to rise. I put some cornmeal on the stone to help prevent sticking.

      Place in the kamado preheated to 350 degrees setup for indirect cooking and bake for about 50 minutes or until the loaf sounds hollow when you tap on it.

      Cut and serve - be sure to try it still warm with butter!

      Look at this topic for some picture of what it might look like:
      viewtopic.php?f=10&t=2819
    • By DerHusker
      Chicken is my wife’s flavor and I like to mix it up so I went with a Shawarma feast. Started out with some chicken thighs that were on sale.

      Shinned and deboned and cut them in half.

      Bones were saved for making stock at a later time.

      Next I made up a yogurt based shawarma marinade. Here are the ingredients:
      1 cup plain whole milk Greek yogurt
      5 cloves of garlic
      ¼ cup of freshly squeezed lemon juice
      ¼ cup of apple cider vinegar
      2 tbsp. of olive oil
      2 tbsp. of ketchup
      1 teaspoon cloves
      1 teaspoon salt
      1 teaspoon paprika
      ½ teaspoon cumin
      ½ teaspoon caraway (ground fennel)
      ½ teaspoon cardamon
      ½ teaspoon of oregano or thyme
      ½ teaspoon cinnamon
      ½ teaspoon nutmeg
      ½ teaspoon crushed peppercorn
      ¼ teaspoon of cayenne pepper
      ¼ teaspoon ground ginger
       
       

       
       

       
       
      Everybody in the pool

      and then thoroughly mixed.

      The thighs now went into pool for a nice long rest.

      Next I made up some Tzatziki. Here are the ingredients: (From Chef John on FoodWishes.com)
      2 cups Greek yogurt
      1 large cucumber, peeled, grated, tossed with 1/2 teaspoon of salt
      4 cloves garlic, very finely minced
      juice of half a lemon or vinegar to taste
      3 tbsp. chopped fresh dill and/or mint
      salt, pepper, to taste
       



      Next up was the Hummus ingredients.
      One 15-ounce can (425 grams) chickpeas, also called garbanzo beans
      1/4 cup (59 ml) fresh lemon juice, about 1 large lemon
      1/4 cup (59 ml) tahini (we used Krinos)
      Half of a large garlic clove, minced
      2 tablespoons olive oil, plus more for serving
      1/2 to 1 teaspoon kosher salt, depending on taste
      1/2 teaspoon ground cumin
      2 to 3 tablespoons water
      Dash of ground paprika for serving

       
       

      Then some Persian Rice (From Bosco)

      2 cups of basmati rice
      3 ½ cups of chicken stock/broth
      2 tbsp of butter
      ½ tsp turmeric
      ¼ tsp cumin
      Kosher salt and pepper

      And finally a Mediterranean Tomato Salad.

       
       

      Now I can cook the Shawarma. Broke out my good skewers. (Closest I can come to a Shawarma rotisserie) I used two so I could better control them on the grill.

      Now I tightened up the stops to help keep in the marinade and juices

      and placed them on the grill.

      Flipped them after 5 to 6 minutes.

      Here is everything plated up family style with some cucumber slices, baby pickles, pita bread and a Ballast Point Grapefruit Sculpin IPA.

      So Good! My wife loved everything and said it was the better that anything she’s ever ordered at a restaurant.
      Thanks for looking.
    • By John Setzler
      Man Cave Mustard Recipe:
       
      1 cup whole mustard seeds
      1 cup mustard powder
      2 cups Guinness beer
      1 1/2 cups malt vinegar
      5 teaspoons all-purpose flour
      3 tablespoons honey
      1/2 cup brown sugar
      2 teaspoons salt
      2 teaspoons freshly ground black pepper
      3/4 teaspoon ground turmeric
      1/4 teaspoon cayenne pepper
      1/8 teaspoon ground cloves
       
      Place the mustard seeds in a stainless steel mixing bowl and add 1 cup of the malt vinegar and 1/2 cup of the beer. Cover with plastic wrap and refrigerate 8 hours or overnight.
       
      Combine the remaining ingredients in a sauce pan and bring to a simmer over medium heat. When you achieve a simmer, add the mustard seeds with their liquid and bring back to a simmer. Let simmer, stirring fairly constantly for 5 to 6 minutes. Remove from the heat and let cool for a few minutes. Transfer to mason jars or other air tight containers and refrigerate. This mustard will keep for at least six months in the fridge and probably longer. This recipe makes a little over a pint of finished mustard.
       
      This mustard can be modified from this stage into a lot of different things. If you want a sweet honey mustard, add honey until you achieve the taste you like. If you want a spicier mustard, either add some additional cayenne pepper while simmering or add some prepared horseradish to the mustard after it has cooled.
       
      Enjoy!
    • By John Setzler
      4 cups cauliflower rice (make from whole cauliflower in food processor)
      8 oz diced chicken breast (or your favorite meat/protein) tossed in 1 tsp oil
      1 cup fresh or frozen green peas
      1 cup diced carrots
      1 cup diced onion
      2 cloves minced garlic
      1 tablespoon sesame oil
      2-3 tablespoons soy sauce
      2 beaten eggs
      Preheat your Kamado Joe to about 400 degrees in the dome.  Place the cast iron wok on the lower position with the accessory rack and let the wok preheat with the grill.
      Brown the chicken in the wok, remove and set aside.   Add the sesame oil and saute the onions and the carrots until the carrots soften, about 5 minutes.  Add the garlic and continue stirring for about one minute.  Add the cauliflower rice and stir constantly for 5-6 minutes.  Add the peas and stir for another minute or two.  Add the chicken back to the wok and mix completely.  Push the mixture to the back of the wok and add the beaten eggs.   Cook the eggs and mix with the rice.  Add the soy sauce and stir for another minute or two.  Remove from the wok and serve hot!
      Enjoy!
       
       
×
×
  • Create New...