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Archive for the ‘potatoes’ Category

Dijon Scalloped Potatoes

Dijon Scalloped Potatoes

Ingredients
2/3 cup chopped onion
2 teaspoons canola oil
1 can (14-1/2 ounces) chicken broth
2 packages (3 ounces each) cream cheese, cubed
1 tablespoon Dijon mustard
3 medium russet potatoes, peeled and thinly sliced
2 medium sweet potatoes, peeled and thinly sliced
1-1/2 to 2 cups crushed butter-flavored crackers
3 tablespoons grated Parmesan cheese
2 tablespoons butter, melted
2 teaspoons minced fresh parsley

Directions
Preheat oven to 350°. In a Dutch oven, saute onion in oil until tender. Reduce heat to medium; stir in broth, cream cheese and mustard until blended. Remove from heat. Stir in potatoes.

Transfer to a 13×9-in. baking dish coated with cooking spray. In a small bowl, combine crushed crackers, Parmesan cheese and butter; sprinkle over the top.

Bake, uncovered, 50-60 minutes or until potatoes are tender. Sprinkle with parsley. Let stand 10 minutes before serving. Yield: 8 servings.

Recipe found here: Dijon Scalloped Potatoes

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Creamed Garden Potatoes and Peas

Creamed Garden Potatoes and Peas

Ingredients
2 pounds small red potatoes, quartered
3 cups fresh or frozen peas
1 cup water
2 tablespoons chopped onion
2 tablespoons butter
3 tablespoons plus 1 teaspoon all-purpose flour
1-1/2 teaspoons salt
1/4 teaspoon pepper
2 cups 2% milk
1 cup half-and-half cream

Directions
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-12 minutes or until tender. Drain.

Meanwhile, place peas and water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until tender. Drain.

In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes and peas; heat through. Yield: 12 servings.

Recipe found here: Creamed Garden Potatoes and Peas

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Potatoes Supreme

Potatoes Supreme

Ingredients
8 to 10 medium potatoes, peeled and cubed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3 cups (12 ounces) shredded cheddar cheese, divided
1 cup (8 ounces) sour cream
3 green onions, chopped
Salt and pepper to taste

Directions
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool.

In a large bowl, combine soup, 1-1/2 cups cheese, sour cream, onions, salt and pepper; stir in potatoes.

Place in a greased 13-in. x 9-in. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 8-10 servings.

Recipe found here: Potatoes Supreme

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Hearty Potato Soup

Hearty Potato Soup

Ingredients
6 medium potatoes, peeled and sliced
2 carrots, chopped
6 celery ribs, chopped
8 cups water
1 onion, chopped
6 tablespoons butter, cubed
6 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups 2% milk

Directions
In a Dutch oven, cook the potatoes, carrots and celery in water until tender, about 15-20 minutes. Drain, reserving liquid and setting vegetables aside.

In the same pan, saute onion in butter until tender. Stir in the flour, salt and pepper; gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency. Yield: 8-10 servings (about 2-1/2 quarts).

Recipe found here: Hearty Potato Soup

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Garden Mashed Potatoes

Garden Mashed Potatoes

Ingredients
1 pound medium Yukon Gold potatoes, cubed
1 pound medium red potatoes, cubed
1 pound medium carrots, chopped
4 garlic cloves, peeled and halved
1 jalapeno pepper, seeded and chopped
1/4 cup butter, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups frozen white corn, thawed
1/2 cup shredded Monterey Jack cheese

Directions
Place the potatoes, carrots, garlic and jalapeno in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.

Mash vegetables with butter, salt and pepper; stir in corn and cheese. Yield: 8 servings.

Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Recipe found here: Garden Mashed Potatoes

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Cheesy Hash Brown Bake

Cheesy Hash Brown Bake

Ingredients
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
2 cups (16 ounces) sour cream
2 cups (8 ounces) shredded cheddar cheese, divided
1 cup grated Parmesan cheese

Directions
Preheat oven to 350°. In a large bowl, combine potatoes, soup, sour cream, 1-3/4 cups cheddar cheese and Parmesan cheese. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar cheese.

Bake, uncovered, 40-45 minutes or until bubbly and cheese is melted. Let stand 5 minutes before serving. Yield: 10 servings.

Recipe found here: Cheesy Hash Brown Bake

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Spiced Potatoes

Spiced Potatoes

Ingredients
6 to 8 medium unpeeled red potatoes, sliced
1/2 cup butter, melted
1 tablespoon dried oregano
1 garlic clove, minced
1/2 teaspoon crushed red pepper flakes

Directions
Place potatoes in an ungreased 11-in. x 7-in. baking dish. Mix butter, oregano, garlic and red pepper flakes; pour over potatoes.
Bake, uncovered, at 450° for 30 minutes or until potatoes are tender, stirring every 10 minutes. Yield: 4-6 servings.

Recipe found here: Spiced Potatoes

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