Cheese Potatoes: The Perfect Sidekick For Meaty Mains

Cheesy potatoes are a versatile comfort food that can be served as a side dish or a main course. They are a crowd favourite and can be paired with a variety of main dishes. One of the best pairings for cheesy potatoes is a juicy roasted chicken, with its crispy skin and tender meat complementing the creamy texture of the potatoes. For meat lovers, a grilled ribeye steak is another excellent choice, with its bold, beefy flavour pairing perfectly with the creamy and cheesy potatoes. Cheesy potatoes can also be served with a hearty vegetable quinoa bake or a lentil loaf for a vegetarian option. They are also commonly served alongside baked chicken, skillet pork chops, brats, burgers, or hot dogs.

Grilled Ribeye Steak

Choosing Your Steak

The ideal ribeye steak for grilling is well-marbled, with a thickness of 1 to 1.5 inches. This cut of beef is incredibly flavourful, juicy, and tender. Look for bright red steaks with no dark spots, as these indicate freshness. If possible, buy your steaks freshly cut from a butcher or a supermarket with a high turnover.

Preparing the Steak

Before grilling, season your steak with salt and pepper, and let it stand at room temperature for at least 30 minutes to an hour. You can also try a "dry marinade" by applying a dry rub of spices like Montreal seasoning and letting the steak sit for about 20 minutes before grilling. This will give your steak a delicious crust after searing.

Grilling the Steak

Preheat your grill to a high temperature, ideally between 450°F and 500°F. Place the steaks on the hottest part of the grill and cook for 2 to 3 minutes per side to develop a golden-brown crust. If using a charcoal grill, you can create an area of indirect heat by mounding the coals to one side. For a gas grill, turn on only a few burners and leave the rest off.

For a medium-rare steak, grill each side for 3 to 4 minutes. Adjust the grilling time according to your desired doneness. Use a meat thermometer to check the internal temperature of the steak, aiming for 125°F for rare and 135°F for medium-rare.

Finishing Touches

After removing the steaks from the grill, let them rest for at least 5 to 10 minutes before slicing. This allows the juices to redistribute and ensures a juicy, tender steak. Slice the steak across the grain to maintain tenderness, with slice thickness ranging from 1/2-inch to 1-inch thick pieces.

For an extra indulgent touch, top your steak with a slice of compound butter. You can make your own compound butter by mixing softened butter with ingredients like herbs, blue cheese, garlic, or hot sauce. Place the butter on the steak while it's still hot so it melts and coats the meat.

Enjoy your grilled ribeye steak with a side of cheesy potatoes for a decadent and satisfying meal.

Roasted Chicken

When it comes to comfort food, it's hard to beat a juicy roasted chicken with a side of creamy, cheesy potatoes. The crispy skin and tender meat of the chicken create a harmonious balance with the rich and indulgent cheese potatoes, making it a tried-and-true crowd-pleaser.

Choosing the Right Chicken

For the perfect pairing with cheese potatoes, opt for a whole chicken with skin on. The crispy skin will add a delightful texture to the dish, while the tender meat will complement the creamy potatoes.

Preparing the Chicken

To prepare the chicken for roasting, start by patting it dry with paper towels and then seasoning it generously with salt and pepper. You can also add other herbs and spices like thyme, rosemary, or paprika to enhance the flavour.

Roasting Techniques

When it comes to roasting the chicken, there are a few techniques to ensure juicy, tender meat:

• Roast the chicken at a high temperature of around 425°F to ensure crispy skin.
• Place the chicken on a bed of chopped vegetables like onions, carrots, and celery to infuse extra flavour and create a delicious natural gravy.
• Baste the chicken occasionally with butter, chicken stock, or pan juices to keep it moist and flavourful.
• Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F in the thickest part of the thigh to ensure it's fully cooked.

Serving Suggestions

To serve, carve the roasted chicken into slices or pieces and arrange them on a platter alongside the cheese potatoes. Garnish with fresh herbs like thyme or rosemary for added flavour and presentation. You can also serve the dish with a side of gravy or sauce made from the chicken juices for an extra indulgent touch.

Customisation

Feel free to customise your roasted chicken to suit your taste preferences. You can stuff the chicken with aromatics like garlic, lemon, and herbs, or even add a glaze or marinade to the exterior for an extra flavour boost.

Final Thoughts

By following these tips and techniques, you'll be well on your way to creating a mouthwatering roasted chicken dish that pairs perfectly with cheese potatoes. This classic combination is sure to impress and satisfy your family and friends, making it a true comfort food favourite.

Grilled Portobello Mushroom

Ingredients:

• 4 large portobello mushrooms
• 3 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon coarse ground black pepper
• Fresh parsley or basil for garnish (optional)

Method:

• Prepare the mushrooms by removing the stems and scraping the gills from the underside of the caps. Use a paper towel to gently wipe any dirt from the caps and a small spoon to remove the gills.
• In a shallow dish, whisk together the balsamic vinegar, olive oil, dried thyme, garlic powder, salt, and pepper to make the marinade.
• Place the mushrooms in the marinade, coating both sides. Let them sit for at least 5 minutes on each side, or up to 30 minutes for a more intense flavour.
• Heat a grill or a large skillet to medium heat (around 350-400 degrees F). Brush the grill with oil to prevent sticking.
• Remove the mushrooms from the marinade, shaking off any excess.
• Place the mushrooms on the grill and cook for 3-4 minutes on each side, or until caramelized and tender. Brush the remaining marinade over the mushrooms as they cook.
• Serve the grilled portobello mushrooms with your favourite toppings or as a burger. They can also be sliced and added to tacos, salads, or meal bowls.

Tips:

• Portobello mushrooms are "meaty" and satisfying, especially when grilled.
• This recipe can be easily adapted to include an optional filling of creamy cheese and spinach, making it an even heartier main dish.
• To clean portobello mushrooms, remove and discard the stems, then use a paper towel to gently rub off any dirt from the caps
• The gills are edible but can turn your dish a dark colour. If you wish to remove them, use a small spoon to lightly scrape them out.
• For a more intense flavour, let the mushrooms marinate for up to 30 minutes.
• If you want to add an extra layer of flavour, try using a syrupy aged balsamic vinegar for your marinade.

Baked Chicken

Ingredients:

• 1 pound of boneless skinless chicken breast or thighs
• 1 tablespoon of ranch seasoning mix
• 4 ounces of full-fat cream cheese
• 3 slices of cooked bacon, diced or crumbled
• 1 cup of freshly grated sharp cheddar cheese
• Large russet potatoes (1 per person)
• Olive oil
• Salt and pepper
• Chives or green onion, extra bacon, and blue cheese crumbles for garnish (optional)

Method:

First, make the filling by adding the raw chicken, ranch mix, and cream cheese to a slow cooker. Cook for 2-3 hours, then shred the chicken and stir in the shredded cheddar and crumbled bacon.

Preheat your oven to 425°F and line a baking sheet with foil. Rub the potatoes with olive oil, salt, and pepper, and place them on the prepared baking sheet. Poke the potatoes several times with a fork and bake for 45 minutes to 1 hour, or until they are fork-tender.

Once the potatoes are cooked, split them open and season with salt and pepper. Fluff the potato flesh with a fork, then stuff as much of the chicken filling inside as possible. Top with additional cheese and bacon, and broil for a few minutes until the cheese is melted and bubbly.

Serve hot, garnished with fresh chives or green onion, extra bacon, and blue cheese crumbles if desired.

Tips:

• You can also cook the potatoes in the microwave if you're short on time. Poke them with a fork and microwave on high for 3-12 minutes, depending on the number and size of the potatoes.
• If you have leftover baked potatoes and slow cooker crack chicken, this recipe is a great way to use them up!
• To store leftovers, keep the potatoes and chicken separate and refrigerate for up to 3 days.
• For a freezer-friendly option, wrap the baked potatoes tightly in plastic wrap and foil and freeze for up to 10 months. The crack chicken can be frozen for up to 4 months.

Pork Chops

Ingredients:

• Pork chops (loin chops or cutlets)
• Potatoes (Yukon Gold, Russets, or any other variety)
• Onions
• Cheese (Cheddar, American, or a mix of Parmesan, Cheddar, and Gruyere)
• Condensed soup (cream of celery or cream of mushroom)
• Milk
• Salt and pepper
• Vegetable oil
• Butter

Method:

Step 1: Prepare the pork chops and potatoes

Briefly sear the pork chops in a hot pan with some vegetable oil to add flavour and colour. Set the pork chops aside. In the same pan, you can also cook diced bacon, if you wish to add it to the dish.

Slice the potatoes thinly and evenly—a mandoline is recommended for this. Slice the onions into thin rings.

Step 2: Assemble the casserole

Preheat the oven to 350°F. Grease a 2-quart or 13x9-inch baking dish.

Layer the potatoes and onions in the dish. If you want to add bacon, you can layer it with the potatoes and onions. Pour the soup and milk mixture over the layers. Then, place the pork chops on top.

Step 3: Bake the casserole

Cover the dish and bake for about 1 hour. Then, uncover and bake for an additional 30 minutes, or until the potatoes and pork chops are tender.

For an extra cheesy touch, sprinkle grated cheese over the pork chops and potatoes, and return the dish to the oven for about 5 minutes, or until the cheese has melted.

Serving Suggestions:

This comforting dish pairs well with roasted broccoli, Brussels sprouts, or a refreshing winter salad. For extra vegetables, you can also add carrots and celery to the casserole.

Frequently asked questions