34 Potato Recipes - Part 1 (of 3)
Recipe Swap: 8-11-99

Please note: Some of the contributor's names didn't save along with this file. If you see a recipe that you posted and would like your name added to the file, please feel free to send us the file location and recipe name and we'll be happy to add your name.Terry,TX:
Au Gratin Potatoes
Recipe By :Cuckoo Too
Serving Size : 10

6 medium potatoes
1 1/2 cups grated cheddar cheese
2 cups milk
4 tablespoons cornstarch
1/2 teaspoon salt
2 dashes Tabasco sauce
1/4 teaspoon white pepper
1/4 teaspoon cayenne
1 teaspoon paprika
1/2 stick margarine or butter

Peel potatoes and slice 1/4-inch thick. Boil in 4 cups of salted water. Cook 6 minutes only! Drain. Melt butter and add cornstarch until it bubbles. Add paprika, salt, and white pepper. Gradually add milk and stir constantly until thick. Remove from stove and add cheese. Add Tabasco and cayenne. Into oblong pyrex casserole, place drained, sliced potatoes evenly. Pour sauce on top. Cover with more grated cheese and cook at 350 degrees for 20 min., or until bubbly. Can be frozen.

NOTES : I have also added 6 pieces of bacon; fried and crumbled. Also try layering in 1 cup sour cream.

Easy Baked Potatoes for a Crowd
Recipe By :Houston Chronicle
Serving Size : 1 Preparation Time :0:00
Categories : Side Dish Vegetables Amount Measure Ingredient -- Preparation Method
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1 (2 lb) pkg frozen hash browns or Potatoes O'Brien -- thawed
1 stick butter -- melted
1 (8oz) carton sour cream (can use nonfat)
12 oz grated Cheddar cheese
1 bunch green onion -- finely chopped
1 (10-3/4oz) can condensed cream of chicken or
cream of celery soup
salt and freshly ground pepper
paprika

Preheat oven to 350 degrees. Lightly grease a large casserole or 13x9x2-inch baking dish. Combine hash browns, butter, sour cream, cheddar, onions and undiluted soup in a large mixing bowl; season with salt and pepper. Sprinkle with paprika, then bake 50-60 min.

Garlic Potatoes

Recipe By :Terry Ward
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large baking potatoes -- peeled and cubed
2 stalks celery -- finely chopped
1 small onion -- finely chopped
2 to 3 cloves garlic -- minced
1/2 cup butter or margarine -- melted
3 tbl chopped parsley
1/2 tsp each salt and pepper

Combine all ingred.; place in greased 12x8x2 baking dish. Bake at 350 for 1 hr. and 15 min. or till tender. Roasted Potatoes and Artichoke Feta
Recipe By :Cooking Light-9/98
Serving Size : 4 Preparation Time :0:00
Categories : Low Fat Vegetables

2 pounds small red potatoes -- quartered
2 (14oz) cans artichoke hearts -- halved
2 tablespoons chopped fresh or 2 tsp. dried thyme
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
cooking spray
1/2 cup (2oz) crumbled feta

Preheat oven to 425 degrees. Combine the first 6 ingred. in a large bowl, tossing well to coat. Arrange the potato mixture in a 13x9-inch baking pan coated with cooking spray. Bake at 425 degrees for 40 min. or until the potatoes are tender, stirring occasionally. Combine the potato mixture and the feta, and toss well. Yield: 4 servings ( serving size: 2 cups) Saltgrass Steak House Romano Potatoes
Recipe By :Houston Chronicle-8/5/98
Serving Size : 8

2 pounds red potatoes,(not new potatoes) -- unpeeled
1 stick (1/2 cup) unsalted butter
2 teaspoons minced garlic
4 tablespoons grated Romano cheese, divided
1/2 cup whole milk
1/2 cup shredded Monterey jack cheese
1/2 cup shredded Cheddar cheese
2 tablespoons chopped green onions
2 teaspoons salt
1 teaspoon cracked black pepper
1/2 teaspoon ground white pepper
1 teaspoon paprika

Boil potatoes a day ahead; cover and refrigerate overnight. Cut potatoes into quarters in a large mixing bowl. Place butter and garlic in small saucepan; heat over med. heat until butter is completely melted. Pour over potatoes. Add 3 tbl. Romano. Add milk, Monterey Jack, Cheddar, green onions, salt, peppers and paprika. Preheat oven to 350 degrees. Mix ingred. thoroughly with your hands, gently squeezing through you fingers. Do not overmix; there should be large chunks throughout the mixture. Transfer potatoes to a 13x9x2-inch casserole dish; sprinkle with remaining Romano and cover. Bake 35 min. Serve immediately.

Swiss Scalloped Potatoes
Serving Size : 6

SWISS SCALLOPED POTATOES
1 Tbsp. margarine or butter
4 tsp. all purpose flour
1/2 tsp. salt
1/4 tsp ground nutmeg
1/8 tsp. pepper
1 1/4 cups milk
3 medium potatoes, such as long white, peeled and thinly sliced (3 cups)
3/4 cup shredded Swiss cheese


For sauce, in med. saucepan. Melt margarine; stir in flour, salt, nutmeg and pepper. Add milk, all at once. Cook and stir until thickened and bubbly. Stir in cheese until melted. Place half the potatoes in a lightly greased 1-1/2 qt. casserole. Cover with half the sauce. Top with the remaining potatoes then the remaining sauce. Bake, covered, at 350 degrees for 35 min. Uncover and bake another 30-35 min. or until potatoes are tender. Let stand 10-15 min. before serving.

Grilled Potato Salad
Recipe By :Houston Chronicle-6/23/99

2 pounds new potatoes -- cleaned
salt and fresh ground pepper
1 red onion -- sliced 1/2-inch thick
1/4 cup diced red bell pepper
1/2 cup diced celery
1/2 cup Chipotle Mayonnaise

Chipotle Mayonnaise
1 cup mayonnaise
1 tablespoon fresh lime juice*
2 chipotle chilies in adobo sauce -- pureed and strained
1 teaspoon ground cumin
salt and fresh ground pepper -- to taste

Bring a large pot of water to a boil over high heat; add potatoes and cook until just tender, 15-20 min. Remove from heat. Drain and cut into halves or quarters, depending on size. Season with salt and pepper.
Prepare grill. When hot, place potatoes and onion slices on grill. Cook until lightly brown on one side, about 5 min. Carefully turn over and cook until caramelized, about 5 more min. Place grilled potatoes and onion in a large bowl. Add bell pepper and celery. Toss well with Chipotle Mayonnaise. Adjust seasonings. Keeps as long as 2 days, covered in the refrigerator.

Chipotle Mayonnaise:
Combine mayonnaise, lime juice, chipotles, cumin, salt and pepper in a glass or other nonreactive bowl. Cover and refrigerate. Covered in refrigerator, mayonnaise keeps as long as a week

NOTES : Juice of one whole lime


Texas-Style Au Gratin Potatoes
Recipe By :Terry Ward
Serving Size : 12 Preparation Time :0:00
Categories : Low Fat Tex-Mex
Vegetable

6 medium potatoes
1/2 medium onion, chopped -- about 1/2 cup
2 cups skim milk
4 tablespoons cornstarch
4 tablespoons light stick margarine
1 large clove garlic -- minced
2 cups shredded reduced-fat Mexican cheese blend -- divided
1 (4oz) can chopped green chilies*
1 teaspoon cumin
1/2 teaspoon dried oregano
salt and pepper -- to taste

Peel potatoes and slice 1/4-inch thick. Boil potatoes in slated water for 6 min. only. Drain and set aside. Dissolve cornstarch in milk. Melt margarine in med. saucepan over medium-high heat. Sauté garlic for about 1 min. Reduce heat to med. Gradually whisk milk mixture to sautéing garlic in pan. Whisk constantly until thickened and bubbly. Remove from heat and add 1-1/2 cup cheese, chilies, cumin, oregano, salt and pepper. Stir until cheese is melted. Spray a 2-qt. baking dish with cooking spray. Place about 1/2 of the potatoes in the baking dish. Pour about 1/2 of the sauce on top. Repeat with remaining potatoes and cheese sauce. Sprinkle remaining 1/2 cup cheese on top. Bake, uncovered, for 20-30 min. or until heated through and bubbly.
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NOTES : * We like to add chopped fresh jalapeno (1 or 2, depending on desired hotness) for the kick. Add when sautéing garlic.


Chili-Roasted Potatoes

Recipe By :Cooking Light-6/99
Serving Size : 4

2 tablespoons water
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon Worcestershire sauce
1 teaspoon Thai chili paste (such as Dynasty)
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground red pepper
4 red potatoes (about 1-1/2 lbs), each cut
6 wedges
1 red onion, cut in 6 wedges
1 red bell pepper, seeded and cut in 1/2-inch
strips
8 cloves garlic -- peeled

1. Preheat oven to 400 degrees.
2. Combine first 9 ingred. in a large bowl; stir with a whisk. Add potatoes, onion, bell pepper, and garlic; toss well to coat. Arrange vegetable mixture in a single layer in a shallow roasting pan; bake at 400 degree for 35 min. or until potatoes are tender. stirring after 20 min. Creamy Potato Sticks
Recipe By :Taste of Home
Serving Size : 6

1/4 cup flour
1/2 tsp salt
1 1/2 cups milk
1 (10-3/4oz) can cream of celery soup -- undiluted
1/2 lb Velveeta -- cubed
5 to 6 large baking potatoes -- peeled
1 cup chopped onion
paprika

In a saucepan, combine flour and salt; gradually whisk in milk until smooth. Bring to a boil; cook and stir 2 min. Remove from heat; whisk in soup and cheese until smooth. Set aside. Cut potatoes into 4x1/2x1/2-inch; sticks; place in a greased 13x9-inch baking dish. Sprinkle with onion. Top with cheese sauce. Bake, uncovered, at 350 for 55-60 min. or till tender. Sprinkle with paprika. Buttermilk Scalloped Potatoes

2 very large baking potatoes -- thinly sliced
1/4 cup flour
1 teaspoon salt
1 medium onion -- chopped
2 tablespoons butter
2 cups buttermilk
salt and pepper -- to taste

Peel potatoes and slice very thin...about 1 qt. when sliced). Combine salt and flour and dredge potato slices in that. Place in 9x13 dish. Sauté onion in butter until tender, add buttermilk to pan just long enough to warm but not boil. Pour mixture over potatoes, sprinkle with pepper or paprika. Bake in 350 oven for 1 hour or until tender.

**I used one bunch of fresh green onions....added color to the dish. I placed half of the potatoes in dish, green onion and then layer of shredded cheddar cheese, then rest of potatoes and green onions. Then poured mixture over potatoes. Just before serving, I topped the casserole with more shredded cheese.