Best 3 Baby Potato And Mozzarella Papillote Recipes

**Garlic Herb Baby Potatoes and Mozzarella Papillote: A Culinary Symphony of Flavors**

Embark on a delightful culinary journey with our delectable Garlic Herb Baby Potatoes and Mozzarella Papillote, where flavors dance harmoniously to create an unforgettable dining experience. Perfectly tender baby potatoes, enveloped in a fragrant blanket of garlic, herbs, and rich mozzarella cheese, come together in individual parchment parcels, creating a symphony of flavors that will tantalize your taste buds. Prepare to be captivated by the aroma as these parcels transform into culinary masterpieces in your oven, releasing a delightful symphony of flavors upon unveiling.

This recipe collection offers a diverse range of papillote creations, each with its unique flavor profile. From the classic combination of herbs and garlic to the tangy zest of lemon and dill, or the bold burst of spinach and feta, there's a papillote variation to suit every palate. Whether you prefer a vegetarian delight or a seafood extravaganza, this culinary voyage has something for everyone.

Join us as we embark on this culinary adventure, exploring the delectable world of papillote cooking. Let your senses be captivated by the symphony of flavors that await you in these culinary creations, sure to leave you craving more.

Here are our top 3 tried and tested recipes!

POTATO WITH MOZZARELLA

Potato with Mozzarella image

Provided by Food Network

Categories side-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

2 cups bread crumbs
1/2 cup olive oil
Salt and pepper
5 pounds baking potatoes, like russets
2 cups shredded mozzarella
1/4 cup grated Parmesan

Steps:

Preheat oven to 350 degrees.
In a small bowl, mix bread crumbs, olive oil, and a pinch of salt and pepper.
Peel potatoes and cut in fourths lengthwise. Cover potatoes generously with bread crumb mixture and place slices on thin sheet pan.
Place potatoes in the oven and cook for 1 hour. Remove potatoes from the oven and sprinkle shredded mozzarella and grated Parmesan on top of the potatoes and place back in the oven for 5 minutes or until cheese is melted and golden brown.

MOZZARELLA POTATO CASSEROLE WITH BACON

Mozzarella Potato Casserole with Bacon image

You know how good mozzarella is when it's baked. Now picture it baked into a savory potato casserole covered in Parmesan and bacon bits. Looks good, right?

Provided by My Food and Family

Categories Home

Time 1h30m

Yield 12 servings

Number Of Ingredients 9

Ingredients

2-1/2 lb. baking potato es (about 7)
1/4 cup butter
1 small onion, chopped
1/4 cup flour
2-1/2 cups milk
1-3/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
2 Tbsp. GREY POUPON Dijon Mustard
1/4 cup KRAFT Grated Parmesan Cheese
6 slices OSCAR MAYER Bacon, cooked, crumbled

Steps:

Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups shredded cheese; cook and stir 1 min. or until melted. Stir in mustard.
Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
Bake 25 to 30 min. or until heated through. Top with combined remaining cheeses and bacon; bake 5 min. or until shredded cheese is melted.

Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 350 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 5 g, Protein 10 g

MAMA'S MOZZARELLA POTATOES AU GRATIN

Mama's Mozzarella Potatoes au Gratin image

Mama's heard of people putting cheddar and other cheeses in au gratin potato dishes. But for her family, only mozzarella and Parmesan will do!

Provided by My Food and Family

Categories Home

Time 1h30m

Yield 12 servings

Number Of Ingredients 8

Ingredients

2-1/2 lb. baking potato es (about 7)
1/4 cup butter
1 small onion, chopped
1/4 cup flour
2-1/2 cups milk
1-3/4 cups KRAFT Shredded Mozzarella Cheese, divided
2 Tbsp. GREY POUPON Dijon Mustard
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups mozzarella; cook and stir 1 min. or until melted. Stir in mustard.
Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
Bake 25 to 30 min. or until heated through. Top with remaining cheeses; bake 5 min. or until mozzarella is melted.

Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 280 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 5 g, Protein 8 g

Tips:

Choose baby potatoes that are small and firm, about 1-2 inches in diameter.
Wash the potatoes thoroughly and scrub them gently to remove any dirt or debris.
Cut the potatoes in half or quarters, depending on their size.
Use fresh mozzarella cheese for the best flavor and texture.
If you don't have parchment paper, you can use aluminum foil instead.
Be careful not to overcook the potatoes, as they should still be slightly firm when you serve them.

Conclusion:

Baby potato and mozzarella papillotes are a delicious and easy-to-make side dish that is perfect for any occasion. They are also a great way to get your kids to eat their vegetables. With just a few simple ingredients, you can create a flavorful and healthy dish that the whole family will enjoy. So next time you're looking for a quick and easy side dish, give baby potato and mozzarella papillotes a try. You won't be disappointed!