Perfect potato side dishes

Potatoes are the perfect side for any dish, whether it be a quick weekday supper or a Sunday roast. Your family is sure to love the recipes below.

Evaporated milk gives this recipe a rich texture as if you added cream, but with much fewer calories. Be sure to keep cans of evaporated milk on hand — it's a terrific pantry staple!

Preparation time 20 minutes

Cooking time 1 hour 15 minutes 

Serves 6

• 45 ml (3 tbsp) olive oil
• 2 Vidalia onions, thinly sliced
• 3 g (3/4 tsp) salt, divided
• 1 garlic clove, minced
• 1 can (350 ml/12 oz) evaporated milk
• 175 ml (3/4 c) chicken broth
• 500 to 750 g (1 to 1 1/2 lb) Yukon Gold potatoes, very thinly sliced
• 15 g (1 tbsp) chopped fresh thyme or 5 g (1 tsp) dried
• 2 g (1/2 tsp) freshly ground black pepper
• 110 to 125 g (1/2 c/2 oz) grated Gruyère cheese, divided

1. Preheat the oven to 190°C (375°F). Coat a three litre (three quart) shallow baking dish with cooking spray.
2. Heat the oil in a large nonstick skillet over medium-high heat. Add the onions and two grams (1/2 teaspoon) of the salt. Cover and cook, stirring once or twice, until soft, five minutes.
3. Reduce the heat to medium-low, add the garlic and cook, covered, stirring until the onions are well-browned, five to eight minutes longer.
4. Bring the milk and broth to a boil over medium heat in a small pot.
5. Meanwhile, arrange half the potato slices in the baking dish, overlapping them slightly. Sprinkle with half of the thyme, half the black pepper and 0.5 gram (1/8 teaspoon) of salt. Top with the onions and 50 grams (1/4 cup) of the cheese. Arrange the remaining potato slices on top and sprinkle with the remaining thyme, pepper, salt and cheese. Pour the milk mixture over the top.
6. Cover with foil and bake for 30 minutes. Remove the foil and bake until almost all of the liquid is absorbed and the potatoes are tender, 30 to 35 minutes longer.

If you don't have or don't like Gruyère cheese, try another Swiss-type cheese, such as Jarlsberg. Or use freshly grated Parmesan instead.

Tired of baked potatoes? This is a simple, fast way to make a potato side dish with a wonderfully different flavour. Lime juice and grated lime peel, coupled with other flavourful ingredients — including Romano cheese, paprika and thyme — deliver a punch.

Preparation time 10 minutes

Cooking time 20 minutes 

Serves 6

• 50 ml (1/4 c) unsalted butter, melted
• 15 ml (1 tbsp) fresh lime juice
• 5 g (1 tsp) grated lime peel
• 5 g (1 tsp) dried thyme
• 3 large potatoes
• 50 g (1/4 c) freshly grated Romano cheese
• 2 g (1/2 tsp) salt
• 1 g (1/4 tsp) paprika

1. Preheat the oven to 200°C (400°F). Grease a baking sheet.
2. In a large bowl, combine the butter, lime juice, lime peel and thyme.
3. Cut each potato into eight wedges; add to the butter-lime mixture and toss to coat. Place wedges, skin side down, on the baking sheet.
4. Combine the cheese, salt and paprika in a small bowl. Sprinkle over the potatoes.
5. Bake until tender, 20 to 25 minutes.

• For a little more heat and punch, add five millilitres (one teaspoon) hot pepper sauce to the butter-lime mixture before adding the potatoes.
• You can also shake a little cayenne pepper onto the wedges before baking.

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