Mar 23, 2011

Savory Potatoes Many Ways

Potatoes can be prepared in so many ways. You can even use boxed products to speed up preparing your meal. Scalloped potatoes in the box can be doctored with an addition of a 1/4 cup sour cream or cream cheese and sprinkled with paprika and chives , even bacon
Both recipes can be made the day before and the scalloped potatoes reheated while the ham rests.
Scalloped Potatoes
What You Need
3 Tbsp butter
2 lbs (about 4 medium sized) Russet potatoes, peeled, sliced 1/8-inch thick
1 large yellow or white onion, thinly sliced
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh chives (optional)
8 ounces grated Swiss or Gruyere cheese)
2 ounces grated Parmesan cheese
2 1/2 cups to 3 cups of half-and-half (half milk, half cream)
Salt and pepper
Preheat oven to 350°F. Butter a large casserole dish with 1 1/2 Tbsp of butter. Layer the bottom of the casserole dish with 1/3 of the potato slices. Sprinkle with salt and pepper. Layer on 1/2 of the sliced onions and 1/2 cup of the Swiss cheese. Layer on 1/2 of the parsley and chives. Sprinkle with a little Parmesan. Repeat by layering on 1/3 of the potato slices, sprinkle again with salt and pepper. Layer on the remaining sliced onions, 1/2 cup of the Swiss cheese,  parsley and chives. Sprinkle with a little Parmesan. Top the casserole with the remaining potato slices. Add the half and half. Dot the potatoes with the remaining 1 1/2 Tbsp of butter.

Cover the casserole with aluminum foil and bake in the oven for one hour. After an hour, remove from the oven, remove the foil, sprinkle on the remaining Swiss and Parmesan cheese. Return to the oven for an additional 30-40 minutes. When done, the potatoes should be tender, but not mushy, and the liquid should be mostly absorbed.
Yield: Serves 8.

Grandma's Potato Salad
What You Need
  • tater6 potatoes
    2 eggs
    1/2 cup chopped celery
    1/2 cup chopped onion
    1/4 teaspoon garlic powder
    1/4 teaspoon celery salt
    ground black pepper to taste
    1/4 cup mayonnaise
  1. Bring a large pot of water to a boil. Peel potatoes and cut into cubes. Remember to salt the water well.  Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
  2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  3. In a large bowl, combine the potatoes, eggs, celery, onion, , garlic powder, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

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