©2014, Television Food Network, G.P. Visit Food Network's The Pioneer Woman headquarters for more recipe inspiration, plus an insider's tour of Ree's ranch. © 2020 Discovery or its subsidiaries and affiliates. The Pioneer Woman's Best Cowboy Food Recipes, The Pioneer Woman's Best Comfort Food Recipes, The Pioneer Woman: Behind the Scenes with Ree Drummond, The Pioneer Woman's Best Chocolatey Recipes, The Sweeter Side of the Ranch: Ree Drummond's Best Dessert Recipes, The Pioneer Woman's Best Thanksgiving Recipes, Best Potato and Sweet Potato Side Dish Recipes, The Pioneer Woman's Best Recipes for a Crowd. All Rights Reserved. Perhaps best of all is that this dish can be on the table in just 30 quick minutes, making for a fuss-free morning meal. ©2013, Television Food Network, G.P. Cream cheese, which offers a subtle tangy bite to these buttery beauties. Follow directions on box to fix potatoes. Slice potatoes, then cut slices into fourths. My entire family is addicted to these super-thin fries, and I don’t remember an instance I’ve made them when a single dang fry was left… By Ree Drummond Mar 6, 2014 Slice-Baked Potatoes. Photo By: Matt Armendariz You can even prep them ahead of time and keep them in the refrigerator for later when a Tater Tot craving strikes. Featured in Food Network Magazine, these easy-to-make fries get their craveable taste and texture from a two-part cooking process, once to cook the potatoes and another to turn them golden brown and crispy. Whisk together the cream, broth, flour and thyme in a 2-cup measuring cup. ©2013, Television Food Network, G.P. All rights reserved. ©2014, Television Food Network, G.P. Drizzle 1/3 of the cream mixture evenly over the layer. Place a layer of potatoes at the bottom of the crockpot. Remove the lid, and let the potatoes rest for 15 minutes. The bacon in Ree's creamy soup does double duty: Not only do crispy bacon pieces dot the soup upon serving, but the bacon fat adds a smoky flavor base to the rest of the broth, which she builds with starchy russet spuds. Add 1/2 cup sharp ... mixture. Ree makes a smashed potato mixture featuring crispy bacon bits, fresh green onions and plenty of gooey cheddar to fill up her hollowed-out potato halves. Bold spices like garlic salt, paprika and a pinch of cayenne make up the mixture that flavors Ree's crispy chips. Keeping the potatoes thin is the secret to this recipe's success try using a mandoline to slice them evenly. By Ree Drummond Feb 18, 2015 Thin Fries. Rub the insert of a 6-quart slow cooker very lightly with the butter on the bottom and 2 inches up the sides. We added a little bit of flour to help thicken and stabilize the cream. Sprinkle 1/3 of the Gruyere over the potatoes, and add 3/4 teaspoon salt and an even grating of black pepper. Remove from heat and set aside. While you may already have a back-pocket mashed potato recipe ready to go, Ree's top-rated recipe here will quickly replace that one. Repeat with 2 more layers of potatoes, Gruyere, salt, pepper and cream mixture. CROCK POT PORK CHOPS AND POTATOES. Repeat this two more times, ending with the cream mixture. Sign up for the Recipe of the Day Newsletter Privacy Policy. You just do. 1 tablespoon unsalted butter, at room temperature, 1 tablespoon fresh thyme leaves, lightly chopped, 2 1/2 pounds Idaho potatoes, peeled and sliced about 1/8 inch thick (about 5 potatoes), 6 ounces grated Gruyere cheese (about 2 cups), Kosher salt and freshly grated black pepper. Layer another layer of potatoes and sprinkle on salt and pepper. The roasted garlic promises a rich sweetness, while cream cheese delivers welcome tang. Potato Hash, Get the Recipe: Follow Ree's lead and blanket the potatoes with a layer of crushed potato chips before baking to guarantee crispy texture in each bite. Not your everyday baked potatoes, these super-stuffed spuds are blanketed in a two-cheese sauce studded with broccoli and finished with crispy fried onions for a textured bite. Pour 1/3 of the cream mixture over the potatoes. Scalloped Potatoes and Ham, Get the Recipe: Cover the slow cooker, and cook on high until the potatoes are tender and the liquid has thickened, 4 1/2 to 5 hours. Generously (or to your preference, but don't skimp on the salt or it will be more bland) sprinkle on seasoned salt and pepper. © 2020 Discovery or its subsidiaries and affiliates.