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

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BACON POTATO PIE (not lowfat, either!)

1 lb Bacon, thick-sliced and lean
1 Onion
1 lb Baking potatoes
1/2 lb Cheddar cheese
8 Eggs

Cut the bacon slices into square pieces. Fry the pieces until well-cooked, then drain on paper towels.

Peel the potatoes, then grate them. To prevent the grated potatoes from
discoloring while you prepare the other ingredients, you can put them into
a bowl of cold water. When you're ready to use them, be sure to drain well
and squeeze them dry.

Grate cheese. Mince the onion. Butter a 9x13 inch shallow baking dish. Preheat the oven to 350 degrees F.

Beat the eggs in a large bowl. Add all the other ingredients and stir. Pour the mixture into the baking dish and bake in the preheated oven for about 45 min. or until bubbly. Serve warm or cold.

Roasted Potatoes--Tried and True!
Appetizer or side dish!

1 pound new little red potatoes
2 T. butter or margarine
2 tsp. sugar
1 tsp. kosher salt
1/2 tsp ground pepper, coarsely ground

Heat oven to 375. Coat potatoes with butter or margarine and arrange in a baking pan. Combine sugar, salt, and pepper: sprinkle over potatoes. Bake until tender. (40 t0 45 minutes). Serves 4 to 5.

We eat these with Aioli! YMMM!

You can also prepare the and put in foil pouch and throw on the outdoor grill.

You will love these!

Not low fat, but very good!

Big Cheese Potatoes
2 teaspoons butter
1 teaspoon garlic, minced
3 pounds baking potatoes, shredded
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon pepper
1 cup Gruyere cheese, grated
1/2 cup Parmesan cheese
1 cup heavy cream
Heat oven to 400 degrees. Melt butter in shallow 2 quart baking dish. Add minced garlic. Brush to coat bottom and sides of dish.
Combine potatoes, lemon juice, salt and pepper in large bowl. In another bowl combine cheeses. Spread half the potatoes in bottom of baking dish, sprinkle with half of the cheese. Layer with remaining potatoes and cheese. pour cream over top. Cover with foil and bake for 45 minutes. Uncover and bake 15 to 20 minutes more.
Serves 8

This is good too and no cream or butter! So a little better for you. This is from Bistro Cooking by Patricia Wells

Gratin Grand-mere
1 clove garlic, peeled and halved
4 tablespoons olive oil
2 pounds russet potatoes, peeled, very thinly sliced
2 teaspoons fresh thyme
2 teaspoons salt
2 red bell peppers, cut into thin rings
4 small zucchinis, very thinly sliced
Preheat oven to 350 degrees. Generously rub the bottom of a shallow 5 cup gratin dish with the garlic. Grease lightly with about 1 teaspoon of the olive oil.
Layer half the potatoes in the bottom of the dish, overlapping the slices as necessary. Season lightly with thyme and salt, drizzle with 1 tablespoon oil. Ad a layer of half of the peppers and half of the zucchini. Season with salt and thyme. Drizzle 1 tablespoon oil over. Repeat layering and seasoning. Drizzle any remaining olive oil over the top.
Cover securely with foil. Bake until the vegetables are very soft and tender, about 1 hour. Serve immediately. Serves 4

(Tried)Easy Irish style mashed potatoes (Don't know if it's true on the Irish part!)

Cook peeled potatoes in water until soft. Mash potato in a bowl. While it's hot, add in as much cream/milk + butter to the potatoes to get the consistency you like. (I like it with full fat cream + only 2 T. butter.) Salt and black pepper to taste. Add in chopped spring onion.

YUM!
Salt Potatoes

I don't know why they are only a NY thing, but you heavily salt a pot of water and throw 1-inch potatoes (uncut, unpeeled) for about 20 min. Serve them with butter.....yummy. Ultimate Baked Potato Soup

Recipe By : Bennigan's
Serving Size : 4

3 pounds potatoes -- scrubbed
1 tablespoon margarine
1 1/2 cups onion -- finely chopped
2 tablespoons garlic -- minced
1 can chicken broth
3 cups milk
1 teaspoon salt
1/4 teaspoon pepper
shredded colby cheese
bacon -- crumbled
scallions -- chopped

Heat oven to 400. Bake potatoes 1 hour or until tender when pierced. Peel when cool. Meanwhile melt butter in a 4-6 qt. pot over medium-low heat. Stir in onions and garlic, cover and cook 10 minutes until soft, but not brown. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally. Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings Halibut Chowder
Recipe By : Diane Thompson, Kasilof, Alaska
Serving Size : 6

6 cups milk
2 cans evaporated milk
2 packages cream cheese
6 cups cream of potato soup
4 cups cream of mushroom soup
1 cup carrot -- sliced
2 bunches green onion -- chopped
seasoned salt
Halibut

Boil water, add cream cheese and melt down. Lower heat as far as possible as mixture scorches easily. Add evaporated milk and soups. Add seasoning, stir often. Sauté halibut chunks minced in garlic. Slice onion into tiny piece. Add carrots, onion and halibut to chowder. Crock Pot Potato Soup
Serving Size : 6

6 whole potato -- peeled and cubed
2 whole leeks -- washed and cut
2 whole onion -- chopped
1 whole carrot -- peeled and chopped
1 whole celery stalk -- sliced
4 whole chicken bouillon cube
1 tablespoon parsley -- flaked
5 cups water
1 tablespoon salt
pepper -- to taste
1/3 cup butter
13 ounces evaporated milk

Put all ingredients except evaporated milk in crock pot. Cover and cook on low 10 to 12 hours. (High 3-4 hours). Stir in evaporated milk during last hour. If desired, mash potatoes with masher before serving. Serve topped with chopped chives. If using 2 quart crock post, reduce this recipe by half.eggy-in-aus (09:19:35) : Tango Pie
Servings: 8-10

Ingredients:
1 cup dry bread crumbs
3 1/2 cups water
2 teaspoons salt
1/2 cup butter or margarine
1 cup milk
1 cup heavy cream or evaporated milk
5 cups Instant Mashed Idaho Potatoes (dry flakes)
3 eggs
1 tablespoon sugar
1 teaspoon white pepper
2 teaspoons ground nutmeg
2 tablespoons oil
1 medium onion, sliced thin
1 pound lean ground beef
3 medium tomatoes, chopped or 1 can (16 ounces) chopped tomatoes, drained
1/2 teaspoon red pepper flakes
1 cup raisins
1/2 cup stuffed green olives or a combination or stuffed green olives and pitted black olives
1 tablespoon paprika
salt and pepper to taste
4 hard-cooked eggs, chopped
1 egg beaten well with 2 tablespoons milk

Preheat oven to 375° F. Grease the bottom and sides of a 9 inch springform pan*; coat well with bread crumbs.
Bring water, salt and butter or margarine to a boil. Remove from heat; add milk and cream.
Gently stir in potato flakes. Let sit for one minute then stir in 3 eggs, one at a time. Add sugar, white pepper, and nutmeg. Cover and set aside. Sauté the onion in oil until tender. Add ground beef; cook for 5 minutes, stirring frequently. Mix in tomatoes, red pepper flakes, raisins, olives, paprika, salt and pepper. Heat thoroughly; remove from heat.
Spread a little more than half of the potatoes over the bottom and sides of pan.
Spoon in beef mixture, spread evenly. Arrange hard-cooked eggs on top; cover with remaining potatoes. Brush top with beaten egg and milk mixture. With a fork make a criss-cross pattern.
Bake for 30 minutes. Cool 10 minutes before serving.

* A 3 quart casserole may be substituted for a springform pan.

eggy-in-aus (09:17:50) : Now I know why the recipe I posted earlier isn't just "Irish" style...
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Traditional Meshed Potaoes
Servings: 4 - 6

Ingredients:
2 pounds Idaho potatoes, peeled and cut into 1-inch chunks (about 5 cups)
3/4 cup hot milk (1%, 2%, or whole milk)
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional Add-Ins:
1/2 cup grated sharp cheddar cheese
2 tablespoons freshly chopped parsley or dill
Directions:
Place potatoes in large pot and add enough water to cover potatoes. Cook 13 to 15 minutes or until very tender. Drain potatoes in colander.
Return cooked potatoes to pot and stir over medium heat, about 1 minute, until excess water has evaporated.
With potato masher, mash in hot milk, butter, salt and pepper. Beat with wooden spoon until potatoes are smooth and creamy. Stir in any optional add-ins, if desired. eggy-in-aus (09:13:10) :

POTATO AND SPINACH SOUP
A rich cream-style potato and spinach soup for a cold winter day
serves 4

Ingredients

1/2 cup (75 g) chopped fresh onion
2 Tbsp (20 g ) butter
2 cups (500 ml) water
1 tsp (5 ml) salt
2 cups (400 g) potatoes (about 1 pound of raw potatoes)
2 cups (400 g) cooked chopped spinach (Fresh or frozen)
13 oz (375 ml) evaporated milk (one standard can)
1 tsp (5 ml) Worcestershire sauce
1/2 lb (250 g) grated cheese (cheddar and Swiss work best, but any kind will do)

1) In a 3-quart saucepan, sauté the onion in the butter until the onion is translucent (about 3 minutes).
2) Add water, potatoes, spinach, and salt. Cook until potatoes are tender (about 20 minutes).
Longer cooking does not hurt, but turn down the heat to a simmer.
3) Add milk and Worcestershire sauce. Reheat to near boiling, but do not boil.
4) Stir in grated cheese. Serve immediately.