Archive for the ‘POTATOES’ Category
French Meat Pie
This recipe comes from a friend, who got it from her great-great grandparents who were French Canadian. I made this on 9 Jan 2024 and it is not only easy to put together, takes some time, but easy, and my family loved this! This is an excellent dish that I will have to make more often. Common ingredients as well.
Equipment
- Pie Dish (9 inch)
- Oven
Ingredients
- 680 grams ground pork, (1½ lb)
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 cup water
- 2 large potatoes, peeled, cut into large chunks, (I used 3 regular potatoes from Tesco)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon ground cloves
- ½ teaspoon allspice
- 1 double pie crust, homemade or store bought, Shortcut
Instructions
- To a pot, add the pork, onion, garlic, and water. Place on medium low heat, breaking up the pork with a large spoon and stir occasionally.
- Once the pork is started, add the potato pieces to another pot, add water to cover by an inch or so and bring to a boil, just like you are making mashed potatoes. Cook the potatoes until fork tender, drain.
- Cook the pork for about 1-1½ hours or until the water is evaporated, but do not brown the meat, only a little fat should remain on the bottom. Remove from heat but leave in the pot.
- When the potatoes are drained, mash with a large fork or potato masher, but do not add any milk or butter, you are just mashing the potatoes only.
- Add the mashed potatoes to the pork, sprinkle in the salt, pepper, cloves, and allspice. Mix with a large spoon. Taste and add more spices to taste.If making the pie crust, go ahead and prepare that now.
- Preheat your oven to 180° C (350° F) and get out a 9 inch pie dish. Place a pie crust in the bottom of the dish and add the filling.
- Top the dish with the second pie crust, flute, and cut some slits in the top to vent steam.
- Place in the preheated oven and bake for 30-45 minutes or until the top is lightly browning.
- Slice into serving sizes.
- Serve with a salad or vegetable, and cranberry sauce is excellent with this dish as well.
Notes
Cheesy Potato Casserole
This is an excellent potato side dish, easy to prepare, common ingredients, and delicious! I made this on 8 Nov 2023 and this well liked by the family.
Equipment
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 6 large potatoes, peeled, diced
- 1 onion, diced
- 1 teaspoon salt
- 250-450 grams Cheddar cheese, cubed or shredded, (8-16 oz)
- 2 tablespoon butter
- ¾ cup half and half cream, or milk
- ½ teaspoon ground black pepper
- ¼ cup all-purpose flour, plus water to make a smooth and creamy mixture
- 1-2 sleeves butter crackers, crushed
- butter, cut into small pieces, as needed
Instructions
- In a pot, add the potatoes, onion, and salt. Add water to cover by 1 inch. Bring to a boil and cook until the potatoes are soft but firm. Drain.
- Add drained potatoes to a 9x13 baking dish, spread out evenly. Now preheat your oven to 190° C (375° F).
- In a saucepan, melt the butter and add the half and half, cheese, and black pepper. Place on low heat, stir often. I used 450 grams (1 lb) of cheese.
- In a measuring cup, add the flour and just enough water to make a smooth and creamy mixture. Stir this into the cheese mixture and stir until the cheese is fully melted and the sauce thickens.
- Pour the cheese sauce over the potatoes.
- Top the potatoes with crushed butter crackers. Add pieces of butter over the top of the crackers. I skipped adding the butter, potatoes still turned out excellent.
- Bake for 30 minutes or until golden brown.
- Serve as a side dish with your favorite meal, enjoy.
Cheesy Potato & Ham Casserole
This recipe comes from the Just a Pinch Recipe Club and is sounds delicious, with common ingredients used. I made this on 3 Nov 2023, excellent casserole! Family loved this.
Equipment
- 2 Mixing Bowls (large)
- Casserole (3 quart)
Ingredients
- 1 kilo potatoes, peeled, diced, (2 lb)
- 1 small onion, diced
- 2¼ cups Cheddar cheese, shredded, divided
- 1 teaspoon black pepper
- 250 grams sour cream, (8 oz)
- 1 can condensed cream of chicken soup, (10½ oz / 298 g)
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g)
- 2 cups cooked ham, diced
Instructions
- Preheat your oven to 180° C (350° F), get out a 3 quart casserole and grease with butter.
- In a large mixing bowl, add the soups and sour cream and mix together.
- In another large mixing bowl, add the diced potatoes, 2 cups of shredded cheese, onion, and black pepper. Mix together. I used a 4 cheese blend.
- Add the potato mixture and diced ham to the soup mixture. Mix together.
- Pour mixture into the prepared casserole and spread out evenly.
- Bake for 45 minutes. Add remaining ¼ cup shredded cheese on top.
- Bake for another 10 minutes or until the cheese is melted and starting to brown.
- Serve and enjoy.
Notes
Fair cost per serving based on the ham and cheese used.
Updated on 3 November 2023.
Salmon Scalloped Potatoes
I like potatoes, cheese, and salmon, so I came up with this from a mix of recipes. I made this on 8 Nov 2022, and it is delicious! The family enjoyed this as a side dish with ham steaks, I enjoyed this as a main dish with a side of mixed veggies - excellent comfort meal.
Equipment
- Mandoline
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 5-6 cups sliced potatoes, thinly sliced, mandoline is perfect for this
- 4-5 cups Cheddar cheese, shredded
- ½ cup onion, diced
- 3 tablespoons all-purpose flour
- 1 can salmon, drained, flaked, (15 oz / 425 g)
- 1 can condensed creamy chicken mushroom soup, (10½ oz / 298 g)
- ½ cup milk
- salt and pepper, as desired
Instructions
- Use a mandoline to get perfectly thin and even slices. This was from 4 potatoes.
- Prep the onion and shred the cheese. Set aside ½ to 1 cup of cheese for the final step in baking. It was a big onion so I diced the whole thing and will store in the fridge for use in another recipe in a few days.
- Preheat your oven to 180° C (350° F), grease a 9x13 baking dish with butter or cooking spray.
- Whisk together the soup and milk in mixing bowl and set aside.
- Layer the bottom of the baking dish with half of the potatoes.
- Sprinkle with 1½ tablespoons flour and add salt and black pepper as desired.
- Sprinkle on half the onion, half the salmon, and half the cheese.
- Add the remaining potatoes in a layer. Then the remaining flour, salt and pepper, then the remaining onion, salmon, and ending with cheese.
- Pour the soup mixture over the top
- Cover with foil and bake for 45 minutes or until potatoes are tender, this may take longer than 45 minutes depending on the thickness of the potato slices. Remove foil.
- Sprinkle with the reserved cheese.
- Bake uncovered now for another 10 to 15 minutes until cheese is bubbly and starting to brown.
- Serve as a side or a main dish, and enjoy .
Notes
Fair cost per serving as a main dish.
Variants: 1. This would be equally as delicious using ham in place of the salmon.
Creamy Ham & Potato Soup
This recipe was inspired from a recipe on the Just a Pinch Recipe Club that was a ham and bean soup. My wife suggested potatoes instead of the beans, and it worked perfectly! I made this on 27 Jun 2022 and it was devoured by the 5 of us.
Ingredients
- 800 grams potatoes, peeled and cubed, (1¾ lb)
- water, as needed
- 1 onion, diced
- 500 grams sliced sandwich ham, cubed, (1 lb)
- 2 cans condensed cream of mushroom soup, (10½ oz / 298 g each)
- 500 grams Cheddar cheese, shredded, (1 lb)
- salt and pepper, as desired
Instructions
- Add the potatoes and onion to a large pot.
- Add water to cover the potatoes by 1 inch. Set on medium high heat. Cook until the potatoes are fork tender, stirring occasionally.
- While the potatoes are cooking, take the sliced ham and set the entire stack on a cutting board, then cut into ½ strips. Once you have the stack cut into strips, just turn the cutting board 90 degrees then then cut the strips crosswise into ½ inch cubes, there, the stack of ham is now diced. Using sliced ham allows more ham to be distributed throughout the soup.
- When the potatoes are tender, reduce heat to low. Scoop out some of the water so the water is just at the top of the potatoes, reserve the water to add if needed if you want a thinner consistency. Now add the soup, ham, and cheese, stir together.
- Simmer until the cheese is melted and the soup and cheese is mixed in well. Season with salt and pepper as desired. Stir in some of the reserved potato water if you want thinner soup.
- Ladle into bowls, serve, and enjoy.
Notes
Low cost per serving.
Bonnie's Potato & Onion Pie
This is from a friend on the Just a Pinch Recipe Club website. Easy to put together and it is delicious!
Equipment
- Mandoline
- Pie Dish (9 inch)
- Oven
Ingredients
- 1 kilo potatoes, peeled, sliced thin, (2 lb), a mandoline would be perfect for this.
- 1 onion, peeled, cut in half, sliced thin
- salt and pepper, as desired
- 4 cloves garlic, minced
- 2 cups cheese, your choice, shredded
- ⅔ cup sour cream, or whipping cream, or milk, or a combination of any listed
- ¼ cup Parmesan cheese, grated
Instructions
- Prep the potatoes and onion. I used 5 medium potatoes for the 1 kilo and used a mandoline to slice the potatoes and onion.
- Preheat your oven to 190° C (375° F), grease a large pie dish with butter. Sprinkle ½ the garlic in the pie dish. I used a 9 inch pie dish.
- Add ½ the potatoes overlapping the slices.
- Add ½ the onion slices on top of the potatoes, and sprinkle with salt and lightly with pepper, as desired.
- Sprinkle ½ of the shredded cheese over the onion.
- Repeat the layers starting with the remaining garlic, then potatoes, onion, salt and pepper. Add the sour cream, whipping, or milk, or any combination of these evenly over the top. I used ½ cup sour cream then added milk to bring it to ⅔ cup.
- Sprinkle remaining shredded cheese over the top, then sprinkle on the Parmesan cheese.
- Cover the dish with foil and bake for 30 minutes. Then uncover and bake for 30 minutes more.
- Slice into wedges, serve as a side dish, enjoy.
Deviled Ham Hot Lunch
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Notes section.
Ingredients
- 1 tablespoon butter
- 1 can tiny whole potatoes , drained, (16 oz / 454 g)
- ¼ cup celery, diced
- ¼ cup onion, diced
- 1 can deviled ham, (4¼ oz / 120 g), Shortcut
Instructions
- Melt the butter in a non stick pan, add the potatoes and move them around to coat with butter.
- Sprinkle the celery and onion over the potatoes.
- Drop deviled ham spread by teaspoonfuls in between potatoes. Heat until hot throughout.
- Serve and enjoy.
Notes
Fair cost per serving using the shortcut.
Shortcut: Andy's Devilish Ham Spread.
Ham & Potato Scallop
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Mandoline
- Casserole (3 quart)
- Oven
Ingredients
- 5 cups potatoes, peeled, thinly sliced
- ½ cup onion, diced
- ¼ cup green bell pepper, diced
- 2 cups cooked ham, cut into ½ inch cubes
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
- ¼ cup milk
- dash black pepper
- 1 tablespoon butter
Instructions
- Preheat your oven to 180° C (350° F), get out a 3 quart casserole.
- Peel and slice the potatoes (a mandoline works perfect for slicing), and dice the onion, bell pepper, and cube the ham.
- In a large mixing bowl, mix together the soup, milk, and black pepper.
- Add the potatoes, ham, onion, and bell pepper. Mix together.
- Pour mixture into the casserole, dot the top with the butter. I also added some black pepper as well.
- Bake uncovered for 1 hour. Cover and bake for another 45 minutes or until the potatoes are tender. This is after the cover was removed, perfect golden brown color.
- Serve and enjoy.
Notes
Scalloped Potatoes with Sausage
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This is an easy dish to prepare and can be tailored in many ways to suit your taste. Recipe doubles well, which is how I prepared this and the photos reflect that and that I used some Variants as well. Link to the Shortcut is listed in the Notes section.
Equipment
- Oven
- Casserole (1½ quart)
Ingredients
- 3 cups cooked potatoes, cubed
- ½ cup onion, diced
- 2 tablespoons butter
- 1 can condensed cream of celery soup, (10½ oz / 298 g), Shortcut
- ⅓ cup milk
- ¼ cup green bell pepper, diced
- 2 tablespoons pimento, diced
- 500 grams smoked sausage links, such as Little Smokies, (1 lb)
- ¾ cup Cheddar cheese, shredded, or American
Instructions
- Peel and cube the potatoes, boil until tender, about 10 minutes, drain.
- While the potatoes are cooking, prep the sausage links by slicing half the sausage, bell pepper, pimento, and onion. (I used chicken cocktail sausages, yellow bell pepper, and omitted the pimento.)
- Cook onion in the melted butter until soft but not browned.
- Stir in the soup and milk, heat through. (I used condensed chicken mushroom soup as variant.)
- Preheat you oven to 180° C (350° F), get out a 1½ quart casserole. (I did double the recipe so I used a 3 quart casserole for this.)
- To the casserole, add the drained potatoes, bell pepper, pimento, and the sliced sausage, toss together.
- Pour soup mixture over the top of the potatoes.
- Top with the shredded cheese.
- Arrange remaining sausage links on top.
- Bake for 30 minutes.
- Serve and enjoy.
Notes
Fair cost per serving based on the smoked sausages, which I have seen at Macro and I need to price them again.
Shortcut: Condensed Cream of Celery Soup.
Variants: 1. Use Condensed Cream of Chicken Mushroom Soup in place of celery soup. 2. Use any bell pepper color you like. 3. In the US, the Little Smokies would be perfect in this, in Thailand, the chicken cocktail sausages work very well. 4. Use Japanese Arabiki sausage (cooked) in place of cocktail sausage.
Hot Potato Salad with Franks
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Round Baking Pan (8 inch)
Ingredients
- 8 slices bacon, chopped
- ¼ cup onion, diced
- 1 tablespoon all-purpose flour
- 1 tablespoon sugar
- 1½ teaspoons salt
- dash black pepper
- ⅓ cup vinegar
- ¼ cup water
- 3 tablespoons mayo
- 4 cups cooked potatoes, diced, Shortcut
- 500 grams hot dogs, cut in half crossways
- 2 hard boiled eggs, peeled, sliced, Shortcut
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon celery seed
Instructions
- Cook the bacon until crisp, add the onion and cook until onion is tender but not browned.
- Stir in the flour, sugar, salt, and add pepper as desired.
- Stir in water and vinegar, cook and stir until thickened.
- Remove from heat and stir in the mayo.
- Add the potatoes to a large mixing bowl, sprinkle with ¾ teaspoon salt, toss to mix together. Pour sauce from the pan on to the potatoes, toss to coat.
- Preheat your oven to 180° C (350° F), get out a 8 inch round baking dish.
- Stand the hot dog pieces up around the outer edge of the pan, and pile the potatoes into the center.
- Bake for 20 minutes or until hot.
- Decorate with the egg slices and parsley.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcuts: Cubed Potatoes (Pressure Cooker), Hard Boiled Chicken Eggs.
