Recipe: Potato Recipes Part 2 (11)

34 Potato Recipes - Part 2 (of 3)
Recipe Swap: 8-11-99

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Posted by BB:

Potato Gratin With Peppers, Onions, And Tomatoes
Recipe Source: A PASSION FOR POTATOES by Lydie Marshall ,1992

1/3 cup Olive oil
4 Garlic cloves -- peeled and minced
2 pounds Potatoes -- * see note
1 Yellow pepper -- sliced 1/8-inch thick
1 Red pepper -- sliced 1/8-inch thick
3 large Tomatoes -- sliced 1/8-inch thick
1 Spanish onion -- sliced 1/8-inch thick
1 1/2 teaspoons Salt
Black pepper, freshly ground -- to taste
2 tablespoons Fresh oregano

* Note: Yukon Gold, White Rose, or russet potatoes, peeled and sliced 1/8-inch to 1/16-inch thick (6 cups).

Preheat the oven to 325 degrees.
Dribble 1 tablespoon olive oil into a 2-quart rectangular or oval baking dish 14 x 8 x 2 and scatter 1/4 of the minced garlic over the bottom of the pan.
Arrange the vegetables in layers, starting with potatoes and peppers, finishing with tomatoes and onion. Sprinkle with salt, freshly ground pepper, garlic, and oregano between each layer.
Pour the remaining olive oil over the surface and bake in the oven for 1 1/2 hours, or until fork tender. This recipe serves 6.



Posted by BB:

Scalloped Potatoes with Cheese

1 cup milk
1 cup half-and half
1 large garlic clove
1/2 cup grated parmesan
1/4 cup gruyere
2 1/2 lbs baking potatoes
grated nutmeg
ground white pepper

Combine:
1 cup milk, 1 cup half-and-half, 1 large garlic clove, 1/2 cup grated parmesan, and 1/4 cup gruyere in pan over moderate heat.
Peel and slice:
2 1/2 pounds baking potatoes, and toss them with grated nutmeg and ground white pepper.

Transfer potatoes to gratin dish and pour milk mixture over. Sprinkle with extra gruyere and parmesan. Bake at 400 for 1 hour.


Posted by BB:

My Favorite Roasted Potatoes

6 Potatoes, peeled (can use any potato of choice...russet, red, white)
1 teaspoon salt
water
seasoning salt
dried thyme
paprika
ground black pepper

Heat potatoes, salt and water to cover potatoes to boiling. Reduce heat to low; cover and simmer 10 minutes.
Drain potatoes...
While potatoes are cooking, preheat oven to 400 degrees F. In a shallow baking pan, ( I use an oblong pyrex baking dish), melt 1/2 cup butter or margarine. ( I just stick the dish in the oven with the butter until it melts). Add the drained, boiled potatoes to the butter, turning to coat evenly. Season with seasoning salt, thyme, paprika, and pepper....Bake, turning often, 40 minutes or until tender.


Here's a real different one for ya!!

Posted by BB:

Potato And Cheese Lasagna
Recipe By : Emeril Lagasse

2 large Sweet potatoes -- peeled
2 large Idaho baking potatoes -- peeled
2 large Red skinned potatoes -- skin on
1/2 cup Olive oil, in a bottle -- for drizzling
1 1/2 tablespoons Chopped garlic
1 cup Grated Cheddar cheese -- (preferably yellow)
1 cup Shredded Mozzarella
Salt -- to taste
Freshly-ground black pepper -- to taste

Preheat oven to 350 degrees.
Oil bottom of an 8- to 10-inch baking dish. Using a vegetable slicer or very sharp knife, slice sweet potatoes as thin as possible. Slice baking and red skin potatoes as you need them, to prevent browning. Cover bottom of dish with a layer of Idaho potato slices, slightly overlapping. Drizzle with oil, sprinkle with garlic and cheeses and season with salt and pepper. Top with sweet potatoes, then red skin potatoes, seasoning and sprinkling each layer. Continue layers until all potatoes are used up, reserving enough cheese to fully cover top layer. Cover with foil and bake until potatoes are fork tender. Remove and let sit before cutting.
This recipe yields 8 to 10 side dish servings.


Posted by BB:

Cheesy Mashed Potatoes
Recipe Source: Better Homes And Gardens Magazine - Dec, 1992 issue

9 medium Baking potatoes
2 cups Shredded Cheddar cheese
1/4 cup Margarine
8 ounces Sour cream
1 tablespoon Chopped green onions
1/2 teaspoon Salt
1/4 teaspoon Pepper
Paprika -- to taste

In a Dutch oven add water to unpeeled potatoes just to cover; sprinkle with salt. Bring to boiling; reduce heat. Cover and simmer for 30 to 35 minutes, or until almost tender. Drain; cool slightly. Peel and shred potatoes with a grater.
In a large mixing bowl combine potatoes, cheese and margarine; stir until margarine is melted. Stir in sour cream, green onion, the 1/2 teaspoon salt and the pepper. Transfer to a greased 2-quart casserole.
Bake, uncovered, in a 325 degree oven for 45 to 50 minutes, or until heated through. Before serving, sprinkle with paprika.


Potato Casserole
*******************
(I got this off the net but can't remember where, it's really good)
3 pounds baking potatoes, peeled and quartered
1/2 cup butter or margarine
2 (3 oz.) pkgs cream cheese, softened
1 cup (4 ozs.) shredded Cheddar cheese, softened
3/4 cup finely chopped green pepper
3/4 cup finely chopped green onions
1 (2 oz.) jar diced pimento, drained
1/2 cup grated Parmesan cheese
1/2 cup milk
1 teaspoon salt

Cook potatoes in boiling water 15 minutes or until tender; drain and mash. Add butter and cream cheese; beat at medium speed with an electric mixer until smooth. Stir in 1/2 cup Cheddar cheese, green pepper, and remaining ingredients.

Spoon mixture into a lightly greased 11 x 7 x 1-1/2 inch baking dish. Bake, uncovered, at 350 F. for 25 to 30 minutes or until thoroughly heated. Sprinkle with remaining 1/2 cup Cheddar cheese; bake an additional 5 minutes or until cheese melts.


Scalloped Potatoes
From: Cooking with Campbell's Today

1 Can Cream of Mushroom or Celery Soup
1/2 Cup Milk
1/4 Cup Chopped Parsley
Dash Pepper
4 Cups Sliced Raw Potatoes
1 Small Onion, thinly sliced
1 Tablespoon Butter or margarine.
Dash Paprika
Cheddar Cheese (if desired)

Combine soup, milk, parsley & pepper. In a buttered 1.5 L (1 1/2 quart) casserole, arrange alternate layers of potatoes, onion & sauce. Dot top with butter & sprinkle with paprika. Cover & bake at 325 degrees F. for 1 1/2 hours, uncover & bake for 15 minutes more or until potatoes are done.
If adding cheese, sprinkle over top & bake in the last 15 minute period.


Oven-Baked Potato Chips
Recipe By : Sara Moulton

Pam spray olive oil
1 Russet baking potato - (about 8 oz) -- scrubbed
1 teaspoon Crumbled dried rosemary -- (optional)
Salt -- to taste

Spray two baking sheets lightly with some of the oil. Using a mandoline or hand-held slicing machine slice the potatoes crosswise 1/8-inch thick and arrange them in one layer on the baking sheets. Spray slices lightly with the oil and bake in a preheated 375 degree oven for 25 to 30 minutes or until they are golden throughout. (They will brown at different rates.) Transfer them to paper towels and sprinkle them with salt and rosemary, if desired, while they are still hot.
This recipe yields about 30 chips.


Potato Bread
Recipe By : Susan Feniger and Mary Sue Milliken

1 Baking potato -- peeled
(or 1 cup leftover mashed potatoes)
1 cup Milk
1 1/2 tablespoons Lard
1 1/2 tablespoons Unsalted butter
1 1/2 teaspoons Salt
1 tablespoon Granulated sugar
1 tablespoon Dry yeast
1/3 cup Warm water
5 cups Bread flour

Cut the potato into large chunks and boil until soft. Drain and reserve cooking liquid. Rice the potato through a food mill.
Scald milk and combine with 1/2 cup reserved cooking liquid. Combine liquids and potato with lard, butter, salt, and sugar in a large bowl. Set aside to cool to room temperature.
Meanwhile combine yeast and warm water, and set aside until foamy. When potato mixture has cooled, add yeast mixture. Add flour and knead with a dough hook, or an electric mixer, until smooth and glossy, about 7 minutes.
Transfer to a buttered bowl, cover with plastic wrap, and set aside in warm place to rise about 1/2 hour. Punch dough down and briefly knead.
Butter a 9- by 5- by 3-inch loaf pan. Place dough in pan, cover with plastic, and let rise until doubled, about 45 minutes.
Preheat oven to 350 degrees. Bake 30 minutes, until bread sounds hollow when tapped.
This recipe yields 1 loaf of bread.


SALT-CRUSTED POTATOES

5 lbs. salt or new potatoes (about 1-inch in diameter.)
1 T salt
1 T peanut oil
1 T rosemary (fresh is best)

Wash, dry, and cut potatoes in half. Cover them in oil and then coat with salt and rosemary. Bake at 425 degrees F for about 25 minutes and turn. Bake another 20 minutes or until fork-tender.