Food 2: Russet potatoes

Showing posts with label Russet potatoes. Show all posts

Monday, December 9, 2013

Rustic Mashed Potatoes

These are the real deal—creamy, buttery potatoes that get great texture from leaving the skins on. If you use a ricer or food mill to mash the potatoes there will be small bits of skin in the finished dish. If you use a stand mixer, the skin will be in larger pieces.

5 lb. medium russet (Idaho) potatoes, scrubbed

2-1/2 cups half-and-half

Kosher salt and freshly ground black pepper

5 oz. (10 Tbs.) unsalted butter, cut into 1/2-inch pieces and softened

Tip:

Russets are your best choice for fluffy mashed potatoes, due to their high starch content. Keeping the skin on adds flavor, texture, and nutrients.

Put the whole unpeeled potatoes in an 8-quart pot and add enough water to cover. Cover and bring to a boil over high heat. Reduce the heat to medium low and simmer until the potatoes are tender when pierced with a skewer or toothpick, 25 to 30 minutes.

Cut the potatoes into chunks and pass them through a food mill or a ricer into a large heatproof bowl. Alternatively, put them in a stand mixer fitted with the paddle attachment. Cover the mixing bowl with a towel to contain any splashes and mix on low speed until mostly smooth, about 1 minute.

Add the half-and-half, 1 Tbs. salt, and 1 tsp. pepper and mix the potatoes by hand with a wooden spoon until smooth, light, and fluffy. Stir in the butter until melted. Season to taste with salt and pepper.

Smoked Paprika Potato Chips

If you don’t already have a mandoline slicer, it is worth getting one just to be able to make these chips. Their deep potato flavor is a revelation and they make for a crunchy indulgence you can feel good about. The smoked paprika gives them a depth of flavor that elevates them to another level, but they are also delicious simply salted.

Nonstick cooking spray

2 large russet potatoes (about 1-1/4 lb. total), unpeeled

1 Tbs. olive oil

2 tsp. sweet Spanish smoked paprika

1/2 tsp. salt

Heat the oven to 400°F. Spray two baking sheets with cooking spray.

Slice the potatoes using a mandoline into very thin (1/16-inch) rounds. Rinse the potatoes well under cold water, then spread them on paper towels. Dry them completely using more paper towels.

In a large bowl, whisk together the oil, paprika, and salt. Add the potatoes and toss to coat evenly.

Spread the potatoes in a single layer onto the prepared baking sheets. Bake until the potatoes are crisp and browned and release easily from the baking tray, 12 to 30 minutes. Since small variations in slice thickness can make a big difference in cooking time, check the trays after 12 minutes and every 5 minutes thereafter to remove any chips that are already done, then return the rest to the oven if necessary. The chips will crisp further as they cool. Once cool, store in a paper bag for up to 3 days.

Shepherd’s Pie with Cheddar-Spiked Mashed Potatoes

My mom is the queen of meat stews. This shepherd’s pie is no exception. The filling is a perfect blend of meat and vegetables, simmered together and then baked under a golden brown mashed potato topping—a true comfort meal. My whole family loves this dish. Let’s face it, what toddler doesn’t love mashed potatoes? If you don’t eat red meat, substitute cubed chicken breast or thigh meat or turkey breast or tenderloin (the cooking time remains the same). Since this recipe has a longer walk-away time than most other recipes, take advantage of it and catch up with work or relaxation!

Filling:

1 Tbs. olive oil

2 medium carrots, chopped

1 cup pearl onions (frozen or jarred, no need to thaw if frozen)

2 cloves garlic, minced

1-1/4 lb. lean beef round, cut into 1-inch cubes

1 Tbs. all-purpose flour

1 tsp. dried oregano

1/2 tsp. table salt

1/2 tsp. freshly ground black pepper

One 28-oz. can diced tomatoes

Cheddar-Spiked Mashed Potatoes:

2 medium Idaho potatoes, peeled and cut into 1-inch chunks

1/2 cup shredded reduced-fat cheddar cheese

1/4 cup low-fat sour cream

Table salt and freshly ground black pepper

Heat the oil in a large skillet over medium heat. Add the carrots, onions, and garlic and cook, stirring, until softened, about 3 minutes. Using a slotted spoon, remove the vegetables from the pan and set aside.

Add the beef to the hot skillet and brown on all sides, about 5 minutes. Add the flour, oregano, salt, and pepper and stir to coat the beef. Return the vegetables to the skillet and stir in the tomatoes. Bring to a simmer, reduce heat to medium-low, partially cover the pan, and simmer until the beef is cooked through, about 10 minutes.

Meanwhile, place the potatoes in a large saucepan and pour over enough water to cover. Set pan over high heat, bring to a boil, and boil until the potatoes are fork-tender, 8 to 10 minutes. Drain and return the potatoes to the pan. Add the cheese and sour cream and mash until smooth and well combined. Season to taste with salt and pepper. At this point, the potatoes should be slightly thin and easy to spread over the beef mixture. If they’re not, add more sour cream or low-fat milk.

Transfer the beef mixture to a deep dish pie plate or shallow casserole dish. Spoon the mashed potatoes over the top and, using the back of a spoon, make an even layer.

If you're stopping here:

Let cool for 15 minutes, then cover the dish with plastic wrap and refrigerate up to 3 days or freeze up to 3 months. Thaw completely in the refrigerator or microwave before baking.

When you're ready to eat:

Preheat the oven to 400ºF. Place the casserole dish on a baking sheet and bake until top is golden brown and filling is bubbly, 20 to 25 minutes (the baking sheet prevents messy oven cleanups, in case the filling bubbles over). Let rest 5 minutes before serving.

Pork and Potato Hash with Poached Eggs and Avocado

In this rich dish, poached eggs aren't just for breakfast anymore. For a finishing touch, sprinkle the hash with cilantro and piment d’Espelette.

1-1/2 lb. russet potatoes, peeled and cut into small dice (about 3-3/4 cups)

Kosher salt

2 Tbs. extra-virgin olive oil; more as needed

1 medium yellow onion, cut into small dice (about 1-1/4 cups)

2-1/4 cups leftover finely shredded Slow-Roasted Pork Shoulder

2 medium cloves garlic, finely chopped

1/2 tsp. white wine vinegar or lemon juice

4 large eggs

1 large ripe avocado, sliced

1/4 cup coarsely chopped fresh cilantro

Piment d’Espelette or other medium-hot red chile flakes, to taste (optional)

Put the potatoes in a medium saucepan, add water to cover by about 3/4 inch, and add 1 Tbs. salt. Bring to a boil over high heat, reduce the heat to maintain a simmer, and cook until the potatoes are tender but not falling apart, about 5 minutes. Drain the potatoes, transfer to a plate, and set aside.

Heat the oil in a 10-inch straight-sided sauté pan over medium-high heat. Add the onion and 1/2 tsp. salt and cook, stirring occasionally until soft, 5 to 7 minutes. Add the pork and continue to cook until the pork is warm, about 3 minutes. Add the garlic and cook, stirring, until the raw garlic aroma subsides, about 1 minute. Add the potatoes, toss gently to combine, and continue to cook, stirring, until heated through, 1 to 3 minutes more. Season to taste with salt. If the hash is a little dry, add a drizzle of olive oil. Keep warm.

Fill a medium saucepan with 3 inches of water. Add the vinegar and a pinch of salt, and bring the water to a simmer. Crack the eggs one at a time into a small bowl or teacup and then gently slide each egg into the water. Poach the eggs, gently turning once or twice until the whites are completely opaque but the yolks are still soft, 3 to 4 minutes. Using a slotted spoon, remove the eggs from the water and gently blot dry with a towel.

Evenly distribute the hash among 4 plates. Prop a poached egg and a few slices of avocado next to each portion. Sprinkle the egg and avocado with salt. Sprinkle the cilantro and piment d’Espelette (if using) over the hash, and serve immediately.

Pork and Potato Hash with Poached Eggs and Avocado

In this rich dish, poached eggs aren't just for breakfast anymore. For a finishing touch, sprinkle the hash with cilantro and piment d’Espelette.

1-1/2 lb. russet potatoes, peeled and cut into small dice (about 3-3/4 cups)

Kosher salt

2 Tbs. extra-virgin olive oil; more as needed

1 medium yellow onion, cut into small dice (about 1-1/4 cups)

2-1/4 cups leftover finely shredded Slow-Roasted Pork Shoulder

2 medium cloves garlic, finely chopped

1/2 tsp. white wine vinegar or lemon juice

4 large eggs

1 large ripe avocado, sliced

1/4 cup coarsely chopped fresh cilantro

Piment d’Espelette or other medium-hot red chile flakes, to taste (optional)

Slow-Cooker Steak and Guinness Pie

This simple version of the classic Irish dish has the distinctive bitter flavor of Guinness stout. Although it’s slow-cooked, the hearty beef stew requires minimal prep time. When it’s ready, the puff pastry “tops” are baked separately and served alongside.

1-1/8 oz. (1/4 cup) all-purpose flour; more for rolling

Kosher salt and freshly ground black pepper

2 lb. boneless beef chuck, trimmed of excess fat, cut into 1-inch pieces

2 large carrots, cut into 1/4-inch-thick rounds

1 large yellow onion, coarsely chopped

3 large cloves garlic, minced

2 sprigs fresh thyme

1 (12-oz.) bottle Guinness (or other stout)

1 cup lower-salt beef broth

2 large russet potatoes (about 1-1/2 lb.), washed and cut into 1-inch cubes

Nonstick cooking spray

1 sheet frozen puff pastry (about 9 oz.), thawed overnight in the refrigerator

In a large bowl, combine the flour, 2 tsp. salt, and 1 tsp. pepper. Toss the beef in the flour mixture to coat. Transfer the mixture (including excess flour) to a 6-quart slow cooker and then add the carrots, onion, garlic, and thyme. Slowly pour in the Guinness and then stir in the beef broth. Cover and cook on low for 6 to 7 hours or on high for 4 to 5 hours. Add the potatoes and continue cooking until the meat and the potatoes are fork-tender, about 1 hour more.

Position a rack in the center of the oven and heat the oven to 375°F. Coat a large rimmed baking sheet with the cooking spray. On a lightly floured surface, roll the puff pastry sheet into a 10x14-inch rectangle. Put it on the prepared baking sheet and bake until golden-brown, 15 to 18 minutes. Remove from the oven, let cool slightly on a rack, and cut into quarters.

To serve, lay the puff pastry quarters in 4 wide, shallow bowls and spoon the stew over the pastry.

Parsnip, Potato, and Scallion Pancakes

A variation on the classic German potato pancake, these taste great with applesauce and sour cream. Serve with roast pork or beef.

1 lb. russet potatoes, peeled

1 lb. medium parsnips, peeled and cored

3/4 cup thinly sliced scallions (white and green parts)

2 large eggs, beaten

2 Tbs. all-purpose flour

Kosher salt and freshly ground black pepper

Vegetable oil for the griddle Using a food processor fitted with the medium grating disk, grate the potatoes and parsnips separately. Put the potatoes in a clean kitchen towel and squeeze out as much liquid as possible. In a large bowl, combine the potatoes, parsnips, scallions, eggs, flour, 2 tsp. salt, and a few grinds of pepper and mix well.

Generously oil a griddle and heat over medium heat. Working in batches, spoon about 1/3 cup of the mixture onto the griddle at a time to form pancakes. Flatten the pancakes with a spatula (they should be about 1/2 inch thick) and cook until the bottom is well browned and crisped, about 5 minutes. Flip and cook until the other side is well browned, about 5 minutes more. Sprinkle with salt. Serve immediately or keep warm in a low oven until ready to serve.

Classic French Fries

There are three secrets to restaurant-quality French fries at home: choose the right potatoes (see tip below), cut them uniformly, and fry them twice. The first fry, at a lower temperature, softens and cook the potatoes, while the second fry browns them to crispy perfection. For more-rustic-looking fries that have a slightly earthy note, leave the peel on the potatoes; this also makes prep that much easier.

2 lb. Burbank russet potatoes (about 3 large), peeled if you like

2 to 3 quarts canola oil or peanut oil

Kosher salt or coarse sea salt

Tip:

Burbank russets develop a crisper texture and cook more evenly than the other widely available variety of russet potato, Norkotah. If the variety isn't indicated on the bag, try asking the produce manager which variety is typically stocked. Russets may also be labeled as Idaho or baking potatoes.

Cut each potato lengthwise into 1/4-inch-thick disks, then cut these disks lengthwise into 1/4-inch-thick sticks. Try to keep your cuts uniform so the potatoes cook evenly.

Soak the potato sticks in cold water for 20 minutes. Drain and rinse the potatoes in 3 changes of fresh cold water, draining after each rinse. Let the potatoes dry in a single layer on a towel-lined baking sheet.

Meanwhile, heat the oil in a pot that holds at least 6 quarts over medium heat until it reaches 330°F on a deep-fry thermometer.

Blot the potatoes completely dry with more towels. Gently drop one-third of the potatoes into the oil and increase the heat to medium high (the oil temperature will drop to about 300°F and then gradually rise—it’s fine if it doesn’t return to 330°F). Cook, stirring occasionally with a skimmer or a large slotted spoon, until the potatoes soften (you should be able to cut them with the side of the spoon) and are slightly blistered and creamier in color (remove them if they start to brown), 2 to 3 minutes.

Scoop out the potatoes, shaking them to drain off excess oil, and transfer to a baking sheet lined with paper towels, arranging them in a single layer. Fry the remaining 2 batches of potatoes in the same manner, letting the oil return to 330°F before each batch.

Heat the oil until it reaches 360°F. Add one-third of the potatoes and cook, stirring, until they turn golden-brown and become crisp (to test, carefully drain one on paper towels and try it), 1 to 2 minutes. Transfer the fries to a baking sheet lined with fresh paper towels and sprinkle generously with salt. Fold the edges of the paper towels up and over the fries (to make a little pouch) and shake well so the salt is evenly distributed. Serve the fries immediately. Fry the remaining 2 batches of fries in the same manner, letting the oil return to 360°F before each batch.

Twice-Baked Potatoes with Fresh Horseradish

Peeled and freshly grated horseradish root has a hot pungency and underlying sweetness that few condiments can match. Heat reduces the root's potency, and cooking it until soft will imbue it with a mild, pleasant flavor, which pairs perfectly with potatoes. For this dish, use a rasp-style grater to grate the horseradish and the cheese.

4 medium russet potatoes (about 7 oz. each), scrubbed and dried

5 Tbs. unsalted butter, softened

1/2 cup plus 2 Tbs. finely grated Pecorino Romano (3/4 oz.)

1/2 cup sour cream, at room temperature

1/4 cup half-and-half, at room temperature

2 Tbs. plus 2 tsp. finely grated fresh horseradish

1 Tbs. thinly sliced chives; more for garnish

Kosher salt and freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 400°F.

Prick the potatoes a few times with a fork. Put the potatoes directly on the oven rack and bake until tender when pierced with a skewer, 50 to 60 minutes.

While the potatoes are still hot, hold each one with a clean dishtowel and cut off about one-quarter lengthwise. With a spoon, scoop the potato flesh out into a medium bowl, leaving enough on the skins that they hold their shape. Add 4 Tbs. of the butter to the potato flesh, and with a potato masher, work the potatoes until lightly mashed but not completely smooth. Stir in 1/2 cup of the pecorino, the sour cream, half-and-half, 2 Tbs. of the horseradish, the chives, 1 tsp. salt, and a few grinds of pepper and mix until combined. Mound the filling into the potatoes. Cut the remaining 1 Tbs. butter into 4 pieces and top each potato with a pat of butter. Transfer to a small rimmed baking sheet or baking dish. (The potatoes may be prepared to this point up to 6 hours ahead; cover and refrigerate. Add 5 to 10 minutes to the baking time.)

In a small bowl, thoroughly mix the remaining 2 Tbs. pecorino and 2 tsp. horseradish with your fingers. Sprinkle over the potatoes. Bake until the potatoes are heated through and the tops are golden-brown, about 20 minutes. Sprinkle with chives.

Pork and Potato Hash with Poached Eggs and Avocado

In this rich dish, poached eggs aren't just for breakfast anymore. For a finishing touch, sprinkle the hash with cilantro and piment d’Espelette.

1-1/2 lb. russet potatoes, peeled and cut into small dice (about 3-3/4 cups)

Kosher salt

2 Tbs. extra-virgin olive oil; more as needed

1 medium yellow onion, cut into small dice (about 1-1/4 cups)

2-1/4 cups leftover finely shredded Slow-Roasted Pork Shoulder

2 medium cloves garlic, finely chopped

1/2 tsp. white wine vinegar or lemon juice

4 large eggs

1 large ripe avocado, sliced

1/4 cup coarsely chopped fresh cilantro

Piment d’Espelette or other medium-hot red chile flakes, to taste (optional)

Buttermilk Mashed Potatoes with Chives

3 lb. russet potatoes (4 to 6 medium), peeled and cut into 1-1/2- to 2-inch chunks

Kosher salt

6 to 8 Tbs. unsalted butter, at room temperature, cut into 4 pieces

1 cup buttermilk, at room temperature

1/4 cup thinly sliced chives (1 small bunch)

Freshly ground black pepper

Put the potatoes in a large saucepan and cover by an inch with cold water. Add 1-1/2 tsp. kosher salt. Bring to a simmer over medium heat, partially cover, and simmer until the potatoes are tender and easily pierced with a skewer, about 20 minutes. Drain, and return the potatoes to the saucepan. Put the pan over low heat, and shake or stir the potatoes until a floury film forms on the bottom of the pot, 1 to 2 minutes.

Using a ricer, food mill, or potato masher, mash the potatoes. Stir in the butter, 1 piece at a time, with a broad wooden spoon. Once the butter is thoroughly absorbed, add the buttermilk in three parts, stirring vigorously between additions. Add the chives, and season to taste with salt and pepper. Serve hot.

Pork and Potato Hash with Poached Eggs and Avocado

In this rich dish, poached eggs aren't just for breakfast anymore. For a finishing touch, sprinkle the hash with cilantro and piment d’Espelette.

1-1/2 lb. russet potatoes, peeled and cut into small dice (about 3-3/4 cups)

Kosher salt

2 Tbs. extra-virgin olive oil; more as needed

1 medium yellow onion, cut into small dice (about 1-1/4 cups)

2-1/4 cups leftover finely shredded Slow-Roasted Pork Shoulder

2 medium cloves garlic, finely chopped

1/2 tsp. white wine vinegar or lemon juice

4 large eggs

1 large ripe avocado, sliced

1/4 cup coarsely chopped fresh cilantro

Piment d’Espelette or other medium-hot red chile flakes, to taste (optional)

Fish and Chips with Tartar Sauce

This is the iconic, beloved, comfort food of England: crispy cod or haddock and crunchy French fries with the traditional accompaniments of creamy, briny tartar sauce and malt vinegar. In the classic manner, the chips are fried twice: first blanched at a low temperature to cook the potatoes through, then fried at a higher temperature to give them their crisp, golden-brown exterior.

For the tartar sauce:

3/4 cup mayonnaise

2 tsp. thinly sliced fresh chives

2 tsp. chopped fresh flat-leaf parsley

1-1/2tsp. prepared English mustard, such as Coleman’s

1 tsp. minced green olives

1 tsp. minced gherkins

1 tsp. minced capers

Kosher salt and freshly ground white pepper

For the fish and chips:

8 to 9 cups canola oil

2 lb. russet potatoes, peeled and cut lengthwise into 1/2-inch-thick sticks

6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour

3-1/2 tsp. baking powder

Kosher salt

1-1/4 cups ice-cold water

4 thick cod or haddock fillets (6 oz. each), preferably cut from the head end

Freshly ground black pepper

1 large lemon, cut into wedges

Malt vinegar for serving

Make the tartar sauce:

In a small bowl, combine all of the ingredients, adding salt and white pepper to taste. Cover and refrigerate until ready to use, up to 1 day ahead.

Make the fish and chips:

Fill a heavy-duty 6-quart pot about one-third full with oil. Heat the oil over medium heat until it reads 260°F on a deep fat/candy thermometer. Add half of the potatoes and cook, stirring occasionally with a skimmer or a large slotted spoon, until tender (you should be able to cut one with the side of the spoon) but not colored, about 5 minutes. Transfer the chips, shaking them to drain excess oil, to a paper-towel-lined baking sheet and spread in a single layer. Let the oil return to 260°F and repeat with the remaining potatoes.

Put a small rimmed baking sheet in the center of the oven and heat the oven to 250°F

In a medium bowl, combine the flour, baking powder, 1 tsp. salt, and the water. It will have the consistency of pancake batter. Put the batter in the refrigerator and use within 20 minutes.

Raise the temperature of the oil to 325°F over medium-high heat. Pat the fish dry with paper towels and season with 1 tsp. salt and 1/2 tsp. pepper total. One at a time, dip two of the fillets in the batter and turn to coat well. Allow excess batter to drip off. Transfer the fillets to the oil, and fry, flipping once with tongs or a slotted spoon, until crisp and golden-brown, 7 to 8 minutes. Transfer the fillets to a paper-towel-lined plate to drain and then transfer to the baking sheet in the oven to keep warm. Let the oil return to 325°F and repeat with the remaining fillets.

Raise the temperature of the oil to 375°F over medium-high heat. Add a small batch of chips and cook until crisp and golden, about 2 minutes. Using the skimmer or slotted spoon, shake the chips to drain excess oil and transfer them to another paper-towel-lined baking sheet. Sprinkle with salt. Let the oil return to 375°F and repeat with the remaining chips, cooking them in small batches. Keep them warm in the oven as well, but do try to serve everything within about 10 minutes of frying.

Serve the fish and chips with the tartar sauce, lemon wedges, and malt vinegar.

Slow-Cooker Steak and Guinness Pie

1-1/8 oz. (1/4 cup) all-purpose flour; more for rolling

Kosher salt and freshly ground black pepper

2 lb. boneless beef chuck, trimmed of excess fat, cut into 1-inch pieces

2 large carrots, cut into 1/4-inch-thick rounds

1 large yellow onion, coarsely chopped

3 large cloves garlic, minced

2 sprigs fresh thyme

1 (12-oz.) bottle Guinness (or other stout)

1 cup lower-salt beef broth

2 large russet potatoes (about 1-1/2 lb.), washed and cut into 1-inch cubes

Nonstick cooking spray

1 sheet frozen puff pastry (about 9 oz.), thawed overnight in the refrigerator

Sausage, Potato, and Fennel Chowder

Somewhere between a soup and a stew, this comforting winter dish becomes pleasantly thick from mashing the potatoes into the broth just before serving.

1 Tbs. olive oil

3/4 lb. sweet Italian sausage (about 4 links), casings removed

1 large russet potato, peeled and cut into large dice (about 2 cups)

1 medium red onion, cut into large dice

1 small fennel bulb, trimmed, cored, and cut into large dice (about 2 cups), plus 1 to 2 Tbs. chopped fennel fronds for garnish

3 Tbs. dry sherry

4 cups lower-salt chicken broth

1/4 cup chopped fresh flat-leaf

1/4 cup chopped oil-packed sun-dried tomatoes, drained

2 Tbs. heavy cream

1 tsp. finely grated lemon zest

Kosher salt and freshly ground black pepper

Heat the oil in a 4-quart saucepan over medium-high heat. Add the sausage and cook, stirring with a wooden spatula to break it up into small pieces, until it starts to brown, about 3 minutes. Stir in the potato, onion, and fennel and cook, stirring occasionally, until the onion begins to soften, about 2 minutes. Add the sherry and stir, scraping the bottom of the pot to loosen any browned bits, about 30 seconds.

Stir in the chicken broth and bring to a boil over high heat. Reduce the heat and simmer until the potatoes are tender when pierced with a fork, 10 to 12 minutes.

Add the parsley, sun-dried tomatoes, heavy cream, and lemon zest and stir until incorporated.

Using the spatula or a potato masher, gently crush the cooked potatoes until most of them are mashed and the stew is somewhat thickened. Season with 1 tsp. salt and 1/2 tsp. pepper. Serve hot, garnished with the fennel fronds.

Shepherd’s Pie with Cheddar-Spiked Mashed Potatoes

Filling:

1 Tbs. olive oil

2 medium carrots, chopped

1 cup pearl onions (frozen or jarred, no need to thaw if frozen)

2 cloves garlic, minced

1-1/4 lb. lean beef round, cut into 1-inch cubes

1 Tbs. all-purpose flour

1 tsp. dried oregano

1/2 tsp. table salt

1/2 tsp. freshly ground black pepper

One 28-oz. can diced tomatoes

Cheddar-Spiked Mashed Potatoes:

2 medium Idaho potatoes, peeled and cut into 1-inch chunks

1/2 cup shredded reduced-fat cheddar cheese

1/4 cup low-fat sour cream

Table salt and freshly ground black pepper

If you're stopping here:

Let cool for 15 minutes, then cover the dish with plastic wrap and refrigerate up to 3 days or freeze up to 3 months. Thaw completely in the refrigerator or microwave before baking.