Archive for the ‘POTATOES’ Category
Ham & Potatoes au Gratin
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. Excellent casserole that is easy to put together, and the kitchen will smell great when this is baking. The cheese sauce is light but overall a great tasting casserole.
Equipment
- Baking Pan (7x11 inch)
- Oven
Ingredients
- 3 cups potatoes, cubed
- 2 cups cooked ham, cubed
- ¼ cup spring onion, sliced
- ¼ cup green bell pepper, diced
- 1 tablespoon butter
- ¼ cup mayo
- ¼ teaspoon salt
- dash black pepper
- 1 cup sharp Cheddar cheese, shredded
- ¾ cup milk
Instructions
- Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
- Get the potatoes and ham cubed, and the spring onion sliced and bell pepper diced.
- Add the potatoes to a saucepan and cover by 1 inch with water. Bring to a boil and cook until the potatoes are just fork tender. Drain and set aside.
- Heat the butter in a large non stick pan, when hot, add the spring onion and bell pepper. Sauté until just tender.
- To the pan, add the ham, potatoes, mayo, salt and pepper. Stir together.
- Pour into the baking pan and spread out evenly.
- In a saucepan on low heat, add the milk and cheese, stir until cheese is melted.
- Pour mixture over the casserole.
- Bake for 40 minutes or until bubbly and starting to brown. Remove from oven and let rest for 5 minutes.
- Serve with sides of your choice if desired, enjoy.
Notes
For this I am going with High cost per serving based on the ham, which is available but at a premium price.
Potato Boats
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Sheet
- Electric Mixer
Ingredients
- 6 large potatoes
- vegetable oil, as needed
- 2 tablespoons butter
- Seasoning Option
- 1 can condensed Cheddar cheese soup, (10½ oz / 298 g), Shortcut
- 2 tablespoons Addition Option
- Garnish Option
OPTIONS
Seasoning - Use 1 Item
- 4 slices bacon, cooked, drained, crumbled
- ½ teaspoon dried thyme, crushed
- ⅛ teaspoon cayenne pepper
- 2 teaspoon prepared yellow mustard
Addition - Use 1 Item
- spring onion, sliced
- fresh parsley, chopped
- fresh chives, chopped
- pimento, chopped
Garnish - Use 1 Item
- paprika
- ground nutmeg
- sesame seeds, toasted
- Cheddar cheese, shredded
Instructions
- Preheat your oven to 200° C (400° F). Get out a baking sheet.
- Scrub potatoes, rub lightly with cooking oil, prick potatoes in several places, place on a baking sheet. Bake for 1 hour or until fork tender.
- Cut the top off potatoes, scoop out potato pulp and add to a medium mixing bowl, leaving a thin shell for each potato.
- Add the butter and Seasoning Option to the potato pulp. Use an electric mixer at medium speed and mash the potato pulp.
- Slowly add the soup and Addition Option, mixing until potatoes are light and fluffy. Preheat your oven to 220° C (425° F).
- Spoon potato mixture into the potato skins, sprinkle with Garnish Option.
- Place potatoes on a baking sheet, bake for 15 minutes or until hot.
- Serve as a side dish, enjoy.
Notes
Shortcut: Condensed Cheddar Cheese Soup.
Skillet Potatoes
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Ingredients
- 3 tablespoons butter
- 1 cup Vegetable 1 Option
- ½ cup Vegetable 2 Option
- 2 cloves garlic, minced
- 1 can condensed chicken broth, (10½ oz / 298 g)
- ¼ cup water
- 4 cups potatoes, cubed
- 1 cup carrot, julienned
- Seasoning Option
- Garnish Option
OPTIONS
Vegetable 1 - Use 1 Item
- celery, sliced
- frozen green beans, French cut, thawed
- mushrooms, sliced
- tomatoes, diced
Vegetable 2 - Use 1 Item
- onion, diced
- spring onion, green and white parts, sliced
- leek, chopped
- green bell pepper, diced
Seasoning - Use 1 Item
- ⅛ teaspoon black pepper
- ¼ teaspoon dried thyme, crushed
- ⅛ teaspoon dry mustard
- ⅛ teaspoon crushed red pepper flakes
Garnish - Use 1 Item
- fresh parsley, chopped
- fresh chives, chopped
- sesame seeds, toasted
- pimento, jarred, chopped
Instructions
- Melt the butter in a large non stick pan, when hot, add Vegetable 1 and Vegetable 2 Options, and the garlic. Cook until the vegetables are tender, stirring occasionally.
- To the pan, add the broth, water, potatoes, carrot, and Seasoning Option. Bring to a boil then reduce to low. Cover and simmer 15 minutes or until potatoes are fork tender.
- Uncover and increase heat to medium and simmer 5 minutes or until the broth has slightly thickened, stir often.
- Sprinkle with the Garnish Option, serve as a side dish and enjoy.
Thick Potato Chips with Beer Ketchup
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Ingredients
For the Beer Ketchup
- 3/4 cup tomato ketchup
- 1/4 cup beer, your favorite
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon onion powder
- ground red pepper, to taste, as desired
For the Potato Chips
- cooking oil, as needed
- sea salt and black pepper, as desired
- 3 baking potatoes
Instructions
- In a small saucepan, add the first 4 Beer Ketchup ingredients, mix together and bring to a boil, reduce heat and simmer 2-3 minutes. Remove from heat and let cool. Taste and season with red pepper as desired. Cover and place in the fridge until ready to use.
- Add about 2 inches of cooking oil to a large saucepan, and heat to 175 C (345 F). Line a large plate with paper towels.
- While the oil is heating, slice the potatoes into 1/4 inch thick slices.
- Lower potato slices into the hot oil in batches, fry for 2 minutes per side, turning them to brown evenly.
- Drain potato slices on the paper towels.
- Sprinkle with sea salt and black pepper as desired, serve with the Beer Ketchup, enjoy as a side dish with any meal.
Notes
Low cost per serving.
Potato, Beer, and Cheese Gratin
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Ingredients
- 1 bottle pale ale, (12 oz / 330 ml)
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/2 cup whipping cream
- 1 tablespoon all purpose flour
- 2 cloves garlic, smashed and minced
- 1 kilo potatoes, scrubbed and thinly sliced, (2 lbs)
- salt and pepper, as desired
- 2 cups Gruyere cheese, or Swiss, shredded, (8 oz / 250 g)
Instructions
- To a medium saucepan, add the ale, thyme, and bay leaf. Bring to a boil then reduce heat to low, simmer for 5 minutes or so or until the liquid reduces to 3/4 cup. Stir occasionally while cooking. When reduced, remove from heat and let cool, remove the thyme and bay leaf and discard those.
- In a small bowl, mix together the cream, flour, and garlic, mixing well.
- When the ale mixture is cool, stir the cream mixture into it.
- Preheat your oven to 190° C (375° F). Grease a 9x13 baking dish with butter. Arrange half of the potatoes on the bottom of the dish, overlapping the edges slightly. Sprinkle with salt and pepper as desired.
- Pour half the ale mixture evenly over the potatoes, and sprinkle with half the Gruyere cheese.
- Repeat with the remaining potatoes, salt and pepper, ale mixture, and cheese. Cover and bake for 30 minutes.
- Reduce the oven temp to 180 C (350 F), uncover the baking dish, and bake for another 30 minutes or until the potatoes are tender and the top is golden brown.
- Let stand 10 minutes, then serve as a side with any main dish. Enjoy.
Notes
Low cost per serving.
Pilsner Parmesan Potatoes
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Ingredients
- 2 kilos potatoes, scrubbed, thinly sliced, (4 lbs)
- 1 cup sweet onion, minced
- 1 bottle pilsner beer, (about 12 oz / 330 ml)
- 1 cup Parmesan cheese, grated
- 1/2 cup whipping cream
- 1 tablespoon all purpose flour
- 1 teaspoon paprika
- salt and pepper, as desired
Instructions
- Preheat your oven to 180° C (350° F), grease a 9x13 baking dish with butter. Place prepared potatoes in the dish and spread out. Sprinkle the potatoes with the onion.
- In a medium bowl, mix together the beer, cheese, cream, flour, paprika, and salt and pepper as desired. Mix together.
- Pour mixture over the potatoes. Gently stir the potatoes to coat slices evenly.
- Cover dish with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes or until the potatoes are golden brown and bubbly.
- Let stand for 15 minutes then serve as a side dish with any meal. Enjoy.
Notes
Low cost per serving.
Ranch Mashed Potatoes
This recipe comes from a food magazine in 1998, and it sounds good to me. This can be as easy as using instant mashed potatoes and a store bought packet or you can make homemade mashed potatoes and a homemade Ranch dressing packet. On my to make and taste list. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 4 cups hot mashed potatoes, Shortcut
- 1 packet dry ranch dressing mix, Shortcut
Instructions
- Prepare the mashed potatoes your favorite way, I will use my pressure cooker.
- Sprinkle on the Ranch dressing mix and mix well into the potatoes, stir in butter as desired.
- Serve as a side dish and enjoy.
Notes
Shortcuts: Mashed Potatoes (Pressure Cooker), Ranch Dressing Mix.
Red Potato Salad
Sounds like a great tasting potato salad, on my to make and taste list real soon.
Ingredients
- 1 1/4 kilos red potatoes, scrubbed, cubed, (2 1/2 lbs)
- 1/2 cup celery, finely diced
- 1/3 cup spring onion, sliced, white and green parts
- 1/3 cup chives, sliced
- salt and pepper, as desired
For the Dressing
- 1/4 cup mayo
- 1/4 cup extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon Dijon mustard
Instructions
- Add the cubed potatoes to a pot and add water to cover by an inch. Put on medium high heat. Cook the potatoes until fork tender.
- Drain the potatoes and leave in the strainer for a few minutes to let them cool just a bit.
- While the potatoes are cooling, add the Dressing ingredients to a small mixing bowl and whisk until nice smooth. Dice and slice the celery, spring onion, and chives as well.
- Place the slightly cooled potatoes into a large mixing bowl, add the dressing and toss well to evenly coat all the potatoes.
- Add the celery, spring onion, and chives and mix to evenly distribute throughout the salad.
- Serve warm or chill to serve cold. Enjoy.
Notes
Low cost per serving.
Adapted from an internet recipe.
Potato & Soy Sauce Side (Gamja jorim / 감자조림)
This is a Korean side dish and it sounds very good, on my to make list.
Ingredients
- 2-3 medium potatoes
- 2 cloves garlic, smashed and minced
- ½ cup onion, diced
- 1 tablespoon extra light olive oil
- 2 tablespoons light soy sauce
- 1 tablespoon sugar, or honey
- ½ cup water, and as needed
- 1 tablespoon sesame oil
- white sesame seeds, as desired, for garnish
Instructions
- Wash and peel the potatoes, and slice into ¾ inch cubes until you have about 2½ cups of cubed potatoes. Place the potatoes in a strainer and run under colder water, and toss them around. Rinse the potatoes for 30 seconds or so to remove some of the starch, set aside to drain.
- Heat a non stick pan on medium heat with the olive oil, when hot, add the onion and saute until the onion is translucent.
- Add the potatoes to the pan and saute until the potatoes start looking translucent, stirring often.
- Add the water, soy sauce, and sugar and stir to mix into the potatoes. Stir often so the potatoes do not burn, and cook until the potatoes are form tender and the liquid is evaporated. Adding more water as needed.
- When the potatoes are tender and cooked through, remove from heat and drizzle on the sesame oil and mix in.
- Pour the potatoes into a serving bowl and sprinkle with sesame seeds as desired for garnish.
- Serve as a side with any meal or enjoy as is.
Cheesy Fried Potatoes
I love fried potatoes, and cheese and egg mixed in, sounds even better. I made this on 1 Jun 2019, and wow, are these good!
Ingredients
- 4 medium potatoes, cubed, peeling is optional
- bacon fat, as needed
- 2 tablespoons butter
- 1 small onion, diced
- 2 eggs
- 1/2 cup Cheddar cheese, shredded, or more to taste
- salt and pepper, as desired
Instructions
- Prep the potatoes, then add to a pot and cover with water. Bring to a boil and cook until the potatoes are not quite fork tender, we are going to fry them soon. Drain potatoes.
- Heat 1-2 tablespoons of bacon fat and the butter in a large non stick pan, when hot, add the onion and drained potatoes.
- Cover and cook, turning occasionally, season with salt and pepper as desired, until tender and starting to brown.
- Crack in the eggs and sprinkle on the cheese, mix together, cover.
- Cook until the egg is set and the cheese is melted in.
- Serve and enjoy with sides of your choice.
Notes
Low cost per serving.
Variants: 1. Fry up some bacon, crumble, and add that. 2. Use a 4 cheese blend in place of Cheddar.
Adapted from an internet recipe.
