Old Time Scalloped Potatoes

Old Time Scalloped Potatoes

  • prep 20 min    cook 42 min / serves 4

Ingredients

  • 4 medium-size potatoes (about 1 1⁄3 pounds total), peeled and thinly sliced
  • 1 medium-size yellow onion, chopped
  • 1⁄4 cup water
  • 1⁄4 teaspoon each salt and black pepper
  • 1⁄4 teaspoon celery seeds (optional)
  • 1 1⁄2 cups low-fat (1% milkfat) milk
  • 3 tablespoons all-purpose flour
  • 2 tablespoons minced parsley
  • 1⁄2 cup shredded reduced-fat Cheddar cheese (2 ounces)

Directions

In a large saucepan, cover the potatoes with water. Bring to a boil over high heat. Lower the heat and simmer, covered, for 12 to 15 minutes or until potatoes are almost tender. Drain.

Preheat the oven to 350°F. Meanwhile, in a small saucepan, combine the onion and the 1⁄4 cup water. Bring to a boil. Lower the heat and simmer, covered, for 5 minutes or until tender. Drain. Stir in the salt, pepper, and celery seeds (if using). In a small bowl, whisk together the milk and flour. Stir into the onion mixture. Cook over moderate heat, stirring constantly, until mixture starts to thicken. Cook and stir for 2 minutes or until thickened. Stir in the parsley.
Place half of the potatoes in a lightly greased 1 1⁄2-quart casserole. Cover with half of the milk mixture. Add the remaining potatoes and remaining milk mixture. Bake for 20 minutes or until heated through. Sprinkle with the Cheddar cheese.

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Roasted Baby Potatoes with Rosemary

 

TOTAL TIME:1 hr 5 min
Prep:20 min; Cook:45 min
YIELD:6 servings
LEVEL:Easy

INGREDIENTS

  • 3 pounds assorted baby potatoes (such as red-skinned, white-skinned and Peruvian purple), rinsed and halved
  • 1 large red onion, coarsely chopped
  • 12 cloves of garlic
  • 2 tablespoons chopped fresh rosemary
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
Directions:
Preheat the oven to 425 degrees F.In a large bowl, toss together the potatoes, red onion, garlic, rosemary, olive oil, salt and pepper. Spread the potato mixture out evenly on a baking sheet and roast them until they are tender, crispy and browned (about 40 to 45 minutes).

Mashed Red Potatoes

INGREDIENTS

  • 3 pounds red potatoes, cut into chunks
  • Dash of salt
  • 1 stick butter
  • 3/4 cup milk
  • 1/4 teaspoon pepper
  • 3 tablespoons chopped chives or scallion greens, plus more for garnish

DIRECTIONS

  1. In a medium saucepan, cover the potatoes with salted water; bring to a boil. Reduce heat; simmer until fork-tender, 10 to 15 minutes. Drain; return to pot.

  2. Add butter, milk, dash of salt and pepper to the potatoes. Using a potato masher or fork, mash potatoes until chunky. Mix in chives. Serve garnished with more chopped chives.

Slow Cooker Buttermilk Mashed Potatoes

I am determined to be cheerful and happy in whatever situation I may find myself. For I have learned that the greater part of our misery or unhappiness is determined not by our circumstance but by our disposition. –Martha Washington

 Recipe Source, click here
Makes 8 servings
 
· 3 lbs. russet potatoes (about 6 medium), peeled and cubed
· 1½ cups water
· 2 garlic cloves, peeled
· 1 bay leaf
· 1 teaspoon salt
· 3 tablespoons butter
· ½ cup warmed buttermilk
· 2 tablespoons fresh or freeze-dried chives
· Salt and pepper to taste
1. Place potatoes, water, garlic, bay leaf, and 1 teaspoon salt in slow-cooker.
2. Cover and cook on LOW for 4–6 hours, or until potatoes are tender.
3. Drain potatoes and discard the bay leaf and garlic cloves.
4. Using a potato masher or fork, mash the potatoes. Stir in the butter and buttermilk.
5. Stir in the chives and salt and pepper to taste. Serve.

Fleming’s Steakhouse Signature Potatoes

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Fleming’s Steakhouse Signature Potatoes

Recipe source: http://www.people.com/people/archive/article/0,,20441683,00.html

Serves 8 to 10 people/ 30 minutes preparation time

Ingredients

  • 1/4 cup butter
  • 3 small leeks, white part only, diced
  • 2 medium jalapeno peppers, seeded and finely diced
  • 1 1/2 tsp kosher salt
  • 1 tsp black pepper
  • 2 cups heavy cream
  • 1 1/2 cups half-and-half
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 3 lbs russet potatoes, thinly sliced

Directions

Preheat oven to 350.

Melt butter in a Dutch oven over medium heat. Add leeks and next 3 ingredients; saute 4 minutes or until tender.

Add cream and half-and-half; bring to a simmer. Remove from heat; add cheeses, stirring until melted.

Add potatoes to cream mixture; toss gently. Pour mixture into a lightly greased 13- x 9-inch baking dish. Cover with aluminum foil. Bake for 1 hour. Remove foil and bake for 15 minutes or until lightly browned. Let stand 5 minutes before serving.

 

Make-Ahead Mashed Potatoes

Make-Ahead Mashed Potatoes

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“There is a magic in Christmas. Hearts are opened to a new measure of kindness. Love speaks with increased power. Tensions are eased…
“Of all things of heaven and earth of which we bear testimony, none is so important as our witness that Jesus, the Christmas child, condescended to come to earth from the realms of His Eternal Father, here to work among men as healer and teacher, our Great Exemplar. And further, and most important, He suffered on Calvary’s cross as an atoning sacrifice for all mankind.
“At this time of Christmas, this season when gifts are given, let us not forget that God gave His Son, and His Son gave His life, that each of us might have the gift of eternal life” –President Gordon B. Hinckley, “The Son of God.”

Make-Ahead Mashed Potatoes:

Ingredients:

5 pounds potatoes, cooked and mashed
1 (8 ounce) package cream cheese
1 cup sour cream
1/2 cup milk
2 teaspoons garlic salt
pepper to taste
Combine mashed potatoes, cream cheese, sour cream, milk, garlic salt and pepper. Mix well and place in a large, greased casserole dish. If making ahead, refrigerate.  Otherwise, cover and bake at 325 degrees F. for 45 minutes. (If refrigerated first, let stand 30 minutes at room temperature and then bake as directed.) Make need to add a little more sour cream or milk to soften.  Makes 6-8 servings.  – ‘The Essential Mormon Cookbook.”

Christmas Eve Potatoes

 

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“Times change, years speed by, but Christmas continues sacred. It is through giving, rather than getting, that the spirit of Christ enters our lives. God still speaks. He prompts. He guides. He blesses. He gives.” –President Thomas S. Monson

Christmas Eve Potatoes

This is my favorite version of this recipe:

  • 1 small onion, diced (optional; I don’t use it)
  • 2-3 cloves garlic, minced
  • 1-2 Tbsp. butter
  • 1 28-oz. bag shredded hash brown potatoes, thawed
  • 2 c. sour cream
  • 1 10-oz. can cream of chicken (or cream of mushroom) soup
  • 2 1/4 c. shredded sharp cheddar cheese
  • 3/4 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • OPTIONAL: Crushed cornflakes, seasoned bread crumbs, crushed potato chips, or crushed Ritz or saltine crackers

Preheat oven to 350.  In a large skillet, melt the butter over medium heat.  Add the onion and garlic and saute until the onion is translucent and the garlic is fragrant.  Remove from heat.  Add the thawed hash browns, sour cream, cream of chicken soup, cheese, salt, and pepper and combine well.  Add additional salt and pepper if necessary.

Spread the mixture into a 9×13″ (or similar) dish and bake for 50-60 minutes or until the casserole is hot in the center and the cheese is bubbly throughout.  Serve with a salad and fruit or alongside roasted ham, turkey, chicken, or beef.  You can add ham chunks and peas to make a main meal out of it.

Twice Baked Potatoes

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Recipe source, click here

“How wonderful it is that nobody need wait a single moment before starting to improve the world.” –Ann Frank

Ingredients:

Directions:

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. Rub potatoes with vegetable oil and place on the prepared baking sheet.
  3. Bake in the preheated oven until a paring knife easily inserts into the center of a potato, about 1 hour. Set aside to cool until easy to handle, about 10 minutes.
  4. Cut 1/3 off each potato lengthwise. Scoop flesh from each potato to within about 1/8-inch of the skins. Transfer flesh to a bowl.
  5. Combine potato flesh with butter and green onion; stir until butter is melted evenly into potato. Add salt, black pepper, cayenne pepper, and cheese; stir until cheese is melted. Pour cream and egg yolk into potato mixture; mix to combine. Season with salt to taste.
  6. Place small piece of potato skin inside the bottom of each larger potato shell. Fill each potato with an equal amount of cheese mixture. Gently press the surface of the filling with a fork to create texture. Brush tops with melted butter and sprinkle with paprika.
  7. Bake stuffed potatoes until golden brown on top, 20 to 30 minutes.

Make Ahead Mashed Potatoes

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Make Ahead Mashed Potatoes 

5 pounds potatoes, cooked and mashed
1 (8 ounce) package cream cheese
1 cup sour cream
1/2 cup milk
2 teaspoons garlic salt
pepper to taste
Combine mashed potatoes, cream cheese, sour cream, milk, garlic salt and pepper. Mix well and place in a large, greased casserole dish. If making ahead, refrigerate.  Otherwise, cover and bake at 325 degrees F. for 45 minutes. (If refrigerated first, let stand 30 minutes at room temperature and then bake as directed.) May need to add a little more sour cream or milk to soften.  Makes 6-8 servings.

 

Crock Pot Potatoes

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Failures, repeated failures, are finger posts on the road to achievement. One fails forward toward success.
–C.S. Lewis

Ingredients:

  • 4 medium russet potatoes
  • aluminum foil
  • Topping ideas: sour cream, fresh chives, bacon bits, broccoli, cheese
Directions:

Wash and scrub potatoes until clean. Dry thoroughly. When dry, pierce the potatoes with a fork and then wrap them in aluminum foil.

Can cook potatoes on low for 8 hours or on high for 4 hours.