Super Bowl’s big night is coming up. Get ready to feed your sports-loving friends hungry for on-field action! These four festive recipes are finger foods meant to keep your eyes on the game. All you’ll need to do is stock up on napkins.
The base
Ingredients
- 6-7 medium-sized Russet potatoes
- 2 tbsp. of vegetable oil
- 1 tsp. of salt
- 1 package (400 g) of Bergeron Inspiration cheese slices (Cheddar, Swiss and Gouda)
Preparation
- Preheat the oven to 205 °C (400 °F).
- Cut the potatoes into slices about 0.75 cm to 1 cm thick.
- Add the potatoes, the salt and the oil to a mixing bowl and mix well.
- Spread potato slices on a baking sheet lined with parchment paper.
- Bake for 20 to 25 minutes, turning slices halfway through, and prepare the different toppings while baking.
- Remove the baking sheet from the oven and garnish the potato slices with the Bergeron Inspiration slices.
- Bake until cheese is melted (5 to 7 minutes).
Once out of the oven, garnish the au gratin potato slices with your choice of topping.
Cheeseburger Style Topping – Perfect with Cheddar Cheese:
Ingredients
- 2 tbsp. of mayonnaise
- 1 tbsp. of baseball mustard
- 1 tbsp. of nutritional yeast
- 1 tbsp. of relish
- 1 tsp. of maple syrup
Finishing Touch
- 5 slices of bacon, cooked and cut into pieces
- 5 to 8 small store-bought sliced pickles
Preparation
Prepare the cheeseburger sauce by mixing all the ingredients.
Garnish Cheddar cheese au gratin potatoes with 1.5 teaspoons of cheeseburger sauce and sprinkle each slice with bacon and pickles.
Onion Soup Style Topping – Perfect with Swiss Cheese
Ingredients
- 2 cups of chopped onion
- 1 tbsp. of butter
- ½ tsp. of salt
- 1 cup of beer of your choice (red, blonde, IPA)
- 1 tbsp. of maple syrup
Finishing Touch
- 2 tbsp. of old-fashioned mustard
- 1 tbsp. of chopped fresh chives (optional)
Preparation
- In a small saucepan, melt the butter.
- Add the onions, the salt, and the beer.
- Cover and simmer over medium-high heat for 6-7 minutes.
- Remove the lid, lower the heat, and cook until the liquid is completely absorbed.
- Remove from heat, add the maple syrup, and mix well.
Garnish Swiss cheese au gratin potatoes with a teaspoon of onion confit, a dash of old-fashioned mustard and a pinch of chives.
Mushroom and Rosemary Topping – Perfect with Gouda Cheese
Ingredients
- 2 ½ cups of mushroom of your choice (button mushroom, oyster mushroom, cremini, etc.)
- 1 tbsp. of butter
- 2 tbsp. of white wine vinegar
- ½ tsp. of salt
- 1 tsp. of chopped fresh rosemary
Finishing Touch
- ¼ cup of sour cream
Preparation
- Cut the mushrooms into small pieces.
- In a pan, melt the butter and add the mushrooms and salt.
- Over medium-high heat, cook the mushrooms with salt for 4 to 6 minutes to remove the water.
- Add the white wine vinegar, the garlic, and the rosemary.
- 5. Reduce the heat and cook until the liquid is completely absorbed and the mushrooms are lightly browned.
Garnish Gouda cheese au gratin potatoes with half a teaspoon of sour cream and a tablespoon of mushroom spread.