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Archive for the ‘potatoes’ Category

Hearty Cheese Potatoes

Hearty Cheese Potatoes

Ingredients
6 tablespoons butter, cubed
6 tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
3 cups milk
12 ounces process cheese (Velveeta), cubed
About 4 pounds potatoes, peeled, cooked and thinly sliced (8 cups)
Paprika

Directions
Melt butter in a saucepan; add flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly.

Add milk all at once; cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more.

Remove from the heat. Add cheese and stir until melted.

Place potatoes in a large bowl; gently stir in cheese sauce.

Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with paprika. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 6-8 servings.

Recipe found here: Hearty Cheese Potatoes

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Sweet & White Scalloped Potatoes

Sweet & White Scalloped Potatoes

Ingredients
3 medium sweet potatoes, peeled and thinly sliced
3 medium russet potatoes, peeled and thinly sliced
3-1/2 cups heavy whipping cream
2 tablespoons all-purpose flour
4 teaspoons minced fresh thyme
3 small garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper

Directions
Arrange potatoes in a greased 13-in. x 9-in. baking dish. In a small saucepan, combine the cream, flour, thyme, garlic, salt and pepper. Bring to a gentle boil. Remove from the heat; pour over potatoes.

Cover and bake at 400° for 20 minutes. Uncover; bake 25-30 minutes longer or until potatoes are tender and the top is golden brown. Yield: 8 servings.

Recipe found here: Sweet & White Scalloped Potatoes

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Loaded Baked Potato Salad

Loaded Baked Potato Salad

Ingredients
5 pounds small unpeeled red potatoes, cubed
1 teaspoon salt
1/2 teaspoon pepper
8 hard-cooked eggs, chopped
1 pound sliced bacon, cooked and crumbled
2 cups (8 ounces) shredded cheddar cheese
1 sweet onion, chopped
3 dill pickles, chopped
1-1/2 cups (12 ounces) sour cream
1 cup mayonnaise
2 to 3 teaspoons prepared mustard

Directions
Place the potatoes in a greased 15-in. x 10-in. x 1-in. baking pan; sprinkle with salt and pepper. Bake, uncovered, at 425° for 40-45 minutes or until tender. Cool in pan on a wire rack.

In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles. In a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat. Yield: 20 servings.

Recipe found here: Loaded Baked Potato Salad

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Roasted Potato & Green Bean Salad

Roasted Potato & Green Bean Salad

Ingredients
6 medium red potatoes, cut into 1-inch cubes
1 large red onion, cut into 1-inch pieces
1/4 pound fresh green beans, trimmed and halved
2 tablespoons olive oil
8 bacon strips, cooked and crumbled

VINAIGRETTE:
2 tablespoons cider vinegar
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil

Directions
Preheat oven to 425°. Place potatoes, onion and green beans in a greased 15x10x1-in. baking pan. Drizzle with oil; toss to coat.

Roast 25-30 minutes or until tender, stirring twice. Transfer to a large bowl; add bacon. In a small bowl, whisk the first six vinaigrette ingredients. Gradually whisk in oil until blended.
Pour over potato mixture; toss to coat. Serve warm. Yield: 7 servings.

Recipe found here: Roasted Potato & Green Bean Salad

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Baked German Potato Salad

Baked German Potato Salad

Ingredients
12 medium red potatoes (about 3 pounds)
8 bacon strips
2 medium onions, chopped
3/4 cup packed brown sugar
2/3 cup water, divided
1/3 cup white vinegar
1/3 cup sweet pickle juice
2 teaspoons dried parsley flakes
1 teaspoon salt
1/2 to 3/4 teaspoon celery seed
4-1/2 teaspoons all-purpose flour

Directions
In a saucepan, cook potatoes until just tender; drain. Peel and slice into an ungreased 2-qt. baking dish; set aside.

In a skillet, cook bacon until crisp; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. Saute onions in drippings until tender. Stir in the brown sugar, 1/2 cup water, vinegar, pickle juice, parsley, salt and celery seed. Simmer, uncovered, for 5-10 minutes.

Meanwhile, combine flour and remaining water until smooth; stir into onion mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened. Pour over potatoes. Add bacon; gently stir to coat. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 8-10 servings.

Recipe found here: Baked German Potato Salad

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Loaded Breakfast Potatoes

Loaded Breakfast Potatoes

Ingredients
1-1/2 pounds red potatoes, cubed
1/4 pound bacon strips, chopped
3/4 cup cubed fully cooked ham
1 cup (4 ounces) shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Sour cream

Directions
Place potatoes in a microwave-safe dish and cover with water. Cover and microwave on high for 4-5 minutes or until tender.

Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon. Drain potatoes; saute in drippings until lightly browned. Add the ham, cheese, salt, pepper and bacon. Cook and stir over medium heat until cheese is melted. Serve with sour cream. Yield: 6 servings.

Recipe found here: Loaded Breakfast Potatoes

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Never-Fail Scalloped Potatoes

Never-Fail Scalloped Potatoes

Ingredients
2 tablespoons butter
3 tablespoons King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups fat-free milk
1/2 cup shredded reduced-fat cheddar cheese
1-3/4 pounds potatoes, peeled and thinly sliced (about 5 medium)
1 medium onion, halved and thinly sliced

Directions
In a small nonstick skillet, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until blended.

Place half of the potatoes in a 1-1/2-qt. baking dish coated with cooking spray; layer with half of the onion and cheese sauce. Repeat layers.

Cover and bake at 350° for 50 minutes. Uncover; bake 10-15 minutes longer or until bubbly and potatoes are tender. Yield: 6 servings.

Recipe found here: Never-Fail Scalloped Potatoes

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