4 medium baking potatoes, cut into 1/4" slices (about 4 cups)
1 cup shredded cheddar cheese
In a small bowl combine soup, paprika, and pepper. In a greased 2 quart oblong baking dish, arrange potatoes in overlapping rows. Sprinkle with cheese; spoon soup mixture over cheese. Cover with foil; bake at 400░ for 45 minutes. Uncover; bake for 10 minutes more or until potatoes are fork tender. 6 servings.
9 medium baking potatoes (3 lb.)
2 cups shredded regular or lower-fat cheddar cheese (8 oz)
1/4 cup margarine or butter
1 8 oz carton regular or low fat dairy sour cream
1 Tbsp. chopped green onion
1/2 tsp. salt
1/4 tsp. pepper
Paprika
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 till almost tender. Drain; cool slightly. Peel and shred potatoes with a grater. In a large mixing bowl combine potatoes, cheese, and margarine or butter; stir till margarine is melted. Stir in sour cream, green onion, the salt and the pepper. Transfer to a greased 2 quart casserole. Bake, uncovered, in a 325░ oven for 45 to 50 minutes or till heated through. Before serving, sprinkle with paprika. Makes 8 servings.
2/3 cup olive oil
1 tablespoon Dijon mustard
2 tablespoons chopped fresh thyme or 1 tablespoon dried
1 teaspoon salt
1 teaspoon ground black pepper
2 punds white skinned potatoes (about 4 large), peeled, sliced 1/4 inch thick
2 large red onions, halved, sliced 1/2 inch thick
nonstick vegetable oil spray
fresh thyme sprigs (optional)
Combine oil, mustard, thyme, salt and pepper in large bowl. Whisk to blend well. (Can be prepared 6 hours ahead. Cover and let stand at room temperature). Prepare barbecue (medium-high heat). Add potatoes and onions to mustard oil. Toss to coat. Set six 18x9-inch sheets of heavy-duty aluminum foil on work surface. Spray foil with nonstick vegetable oil spray. Divide vegetables among foil sheets, placing in center of left half of each. Sprinkle with salt and pepper. Fold right half of foil over vegetables. Fold edges of packages together to seal tightly. Place packages on grill. Grill until potatoes are tender and golden brown, turning occasionally, about 25 minutes. Remove packages from grill. Slit top of foil and fold back. Garnish potatoes with thyme sprigs, if desired. Serves 6.3 medium potatoes (about 1 lb.)
2 Tbsp. margarine or butter
1/4 tsp. dried basil, oregano, or tarragon, crushed
1/4 tsp. onion salt or garlic salt
Scrub potatoes; cut each into 8 wedges, using a crinkle cutter, if desired. In an 8x8x2 inch microwave-safe baking dish micro-cook the margarine or butter, uncovered, on 100% power (high) for 45 to 60 seconds or till melted. Stir in desired herb and onion or garlic salt. Add potatoes; stir to coat with butter mixture. Cover with vented microwave-safe plastic wrap. Cook on high for 8 to 10 minutes or till tender. Season to taste with salt and pepper. Makes 4 servings.
3 to 3 1/4 pounds russte potatoes, peeled, cut into 1 inch pieces
4 tablespoons chopped fresh parsley
2 onions, cut into 3/4 to 1 inch pieces
1 pound breakfast sausage links, cut into 1 inch pieces
4 bacon slices, coarsely chopped
1 14 1/2 ounce can beef brothArrange potatoes in bottom of heavy large saucepan; sprinkle with 1 tablespoon of parsley. Top with onions; sprinkle with 1 tablespoon parsley. Top with sausage and bacon. Pour broth over. Season with salt and pepper. Bring to boil over high heat. Cover pan. Reduce heat to medium-low; simmer until potatoes are tender and sausage is cooked through, about 40 minutes. Uncover pan. Boil until liquids are slightly reduced, about 5 minutes. Sprinkle with 2 tablespoons parsley. Serves 6.4 tablespoons extra-virgin olive oil
4 pounds russet potatoes, peeled, cut into 3/4 inch chunks
2 tablespoons minced fresh rosemary or 2 teaspoons dried
4 garlic cloves, mincedDivide oil between 2 heavy large skillets set over medium-high heat. Divied potatoes and rosemary bewteen skillets. Cover and cook 15 minutes, stirring occasionally. Divide garlic between skillets and cook potatoes uncovered until brown and tender, stirring frequently, about 10 minutes. Season with salt and pepper. Serves 8.2 cups canned low-salt chicken broth
1 1/2 pounds small red-skinned potatoes rinsed
2 bay leaves
1/4 cup dry white wine
1/2 cup chopped fresh chives or green onionsCombine borth, potatoes and bay leaves in heavy large saucepan. Bring to boil. Reduce heat, cover partially and simmer until potatoes are tender, about 15 minutes. Using slotted spoon, transfer potatoes to large bowl. Add wine to broth and boil until reduced to 1/3 cup, about 12 minutes. Discard bay leaves. Return potatoes to pot. Stir potatoes over medium heat until heated through, about 4 minutes. Stir in chives. Season to taste with salt and pepper. Transfer to bowl and serve. Serves 4.2 1/2 pounds white potatoes, peeled, cut into 1/4 inch thick slices
2 cups whipping cream
1 cup milk (do not use low-fat or nonfat)
2 tablespoons finely chopped fresh tarragon
1/4 teaspoon ground nutmeg
2 tablespoons minced fresh parsley
Preheat oven to 375 degrees. Butter 8x8x2 inch glass baking dish. Combine potatoes, cream, milk, tarragon and nutmeg in heavy large saucepan. Season generously with salt and pepper. Bring to boil over medium heat. Reduce heat; simmer 4 minutes. Using slotted spoon, transfer potatoes to prepared dish. Pour cream mixture over. Bake until top is golden brown, potatoes are tender and cream mixture thickens, about 1 hour. Let stand 10 minutes. Sprinkle with parsley and serve. Serves 8.2 pounds russet potatoes, peeled, cut in half
1 large garlic clove minced
2 tablespoons (1/4 stick) unsalted butter
1 tablespoon render bacon fat
1/3 cup whipping cream, heated
3 cups grated Cantal or sharp white cheddar cheese (about 10 ounces)Cook potatoes in large pot of boiling salted water until very tender, about 30 minutes. Drain well. Transfer potatoes to large bowl. Add garlic. Using electric mixer, beat potatoes with garlic. Add butter and bacon fat; beat until smooth. Stir in cream . Add cheese; mix vigorously with wooden spoon until cheese is completely melted. Season with salt and pepper. 4 to 6 servings.1 1/2 pounds (about 4 large) boiling potatoes
1 cup all-purpose flour
1/2 tespoon salt
In a medium saucepan, boil potatoes, with their skins on, until tender. (Try not to test them too often by piercing, as this allows unnecessary moisture into the potato flesh.) When cooked, drain, and as soon as the potatoes are cool enough to handle, peel them. Put through a ricer or food mill, while still warm. Add almost all of the flour to the riced potatoes, and knead into a smooth paste. The amount of flour the potatoes takes will be variable, so it's best not to add all the flour at once. Stop adding flour when the mixture is smooth, soft and still slightly sticky. This kneading/mixing is most easily done with lightly floured hands. Take a piece of the dough, about the size of a gold ball, and roll it, on a lightly floured surface, into a rope, about 1/2 inch in diameter. Cut this rope into lengths, about 1 inch long. As you finish cutting each rope, place the cut pieces on a lightly floured sheet of wax paper. Continue rolling and cutting, until all the dough is finished. To shape the gnocchi, take one piece at a time and press one side into the back side of a fork. The fork tines should leave a slight impression on one side, and your finger or thumb (whicheve you used) should leave a hollow on the other. As you are pulling the dough away from the fork, gently squeeze the finger-indentation side together, so it forms a small hollow. Replace on the wax paper. This procedure sounds more complicated than it really is, and is easy once you've tried it. The whole process, with practive take only 10 minutes or so. Bring a large pot of salted water to boil, then pick up the wax paper with the shaped gnocchi on it, and gently drop about 2 dozen at a time into the boiling water. They should float back to the surface momentarily; cook only an additional 10 - 15 seconds after this. Remove with a slotted spoon and put into a lightly buttered dish. Continue cooking the remaining gnocchi in the same manner. Drizzle the gnocchi with melted butter (3 - 4 tablespoons) and sprinkle with 1/2 cup Parmesan, and bake in a preheated 400 degrees oven for about 10 minutes, or until cheese browns slightly. Serves 4 - 6.
