Shallot Potatoes with Fried Onions
Creamy, cheesy and buttery Shallot Potatoes with Fried Onions are the perfect accompaniment to chicken, ham or ribs. A great dish to serve a crowd.
For the first time in my life I live in a city where I wake up in the morning to see a snow covered porch. I think I’m almost as excited as my children to see snow outside our windows. Each morning my three little ones run to the window to peer through the blinds to see if snow had fallen while they slept. If it had, all three of them are immediately filled with excitement as they run in our room. Now I said I was almost as excited to see snow, because staying in my warm bed is just a little more appealing. But children can only contain their excitement for so long so up I am to help put on snow clothes so the kids can have a morning snowball fight. They’re just hoping that one of these mornings they’ll have enough snow to make a snowman. Oh, to be a kid again. Such energy and excitement, it’s wonderful.
The cold days make me in the mood for warm, comfort food or in general foods that require the oven cause there’s no better time to use your oven than when it’s freezing outside. So yesterday, after the kids and I finished some Christmas crafts, I whipped up a batch of these Shallot Potatoes with Fried Onions.
Now peeling and mashing 5 pounds of potatoes isn’t my favorite thing to do, but the result is totally worth it. Creamy, cheesy potatoes topped with crunchy fried onions – who could turn that down? I think potatoes are always better with cheese.
I use sharp cheddar cheese for this dish but if you only have medium that’ll work too. I’m just particularly fond of sharp cheddar cheese in cooking. Since it’s a stronger cheese you don’t need as much to get that rich cheesy flavor, plus it just tastes so good.
I also let the potatoes cool before mixing in the cheese. If you’re pressed for time you can skip this step and the dish will taste the same. Letting the potatoes cool prevents the cheese from melting and from turning the potatoes yellow. Instead you’re dish will have white potatoes with yellow ribbons swirling through, which is the way I prefer it. It’s just pretty that way.
Also, if you wish, you can forgo the crispy, fried onions. My family likes them, it just adds another texture and flavor to the dish, but the potatoes are yummy without the onions too.
One last tip, it’s important to grate the shallot or very finally chop it. This way the shallot disappears in the potatoes. You’ll get another layer of flavor without even knowing it. This is particularly great if you’re making this dish for children. As a kid I loved shallot potatoes, but hated onions. One day I asked my mom why these potatoes were called shallot potatoes. Boy was I surprised! But since shallot potatoes are so yummy I had to get over it.
I actually didn’t start cooking until I was 20 and I rarely bought onions. Then one day I realized that I was being silly. Onions, shallots and garlic are all important ingredients. They add an essential flavor to many dishes and taste nothing like their raw form.
I hope you enjoy these Shallot Potatoes with Fried Onions. These cheesy, buttery, creamy potatoes are the perfect accompaniment to chicken, ham or ribs, just to name a few. Enjoy!