Recipe Source: Kelly Cetnarski / allrecipes.com
Prep/Cooking Time: Prep Time: 15 Minutes / Cook Time: 25 Minutes
6 medium baking potatoes, peeled and thinly sliced
1 large white onion, sliced
3 tablespoons butter, sliced
3 cloves garlic, minced
1 teaspoon chopped fresh parsley
salt and pepper to taste
1 cup shredded Cheddar cheese
Preheat grill for high heat.
Arrange potato slices, separated by onion and butter slices, on a large piece of aluminum foil. Top with garlic, and season with parsley, salt, and pepper. Tightly seal potatoes in the foil.
Place on the preheated grill, and cook 20 minutes, turning once, or until potatoes are tender.
Sprinkle potatoes with Cheddar cheese, reseal foil packets, and continue cooking 5 minutes, until cheese is melted.
Recipe Source: recipesrecipe.com
2 Tbs (30 ml) butter
1 medium onion, finely chopped
1 medium potato, peeled and grated
2 cups (500 ml) chicken or vegetable stock
2 cups (500 ml) milk
1 cup (250 ml) grated sharp Cheddar cheese
Salt and freshly ground pepper to taste
Cayenne pepper to taste
Melt the butter in a saucepan over moderate heat and saute the onion until tender but not brown, about 5 minutes. Add the grated potato, stock, and milk and bring to a boil, stirring occasionally. Simmer until the potato has cooked and dissolved into the mixture, 5 to 10 minutes. Add the cheese, salt, pepper, and cayenne. Stir until the cheese is melted.
Serves 4 to 6.
Recipe Source: allrecipes.com
Prep/Cooking Time: Prep Time: 10 Minutes / Cook Time: 1 Hour
1 1/2 pounds Yukon Gold potatoes, thinly sliced
2 tablespoons butter, divided
1 pint heavy cream
2 cloves garlic, thinly sliced
salt and pepper to taste
2 cups shredded Cheddar cheese
4 slices provolone cheese
1/2 cup grated Parmesan or Romano cheese
Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.
Recipe Source: Down Home Soul Food Cooking Blog
1 lb ground beef
4 Cups cubed, peeled potatoes (6 – 7)
1 Small onion, chopped
3 Cans (8-oz each) Tomato sauce
4 Cups water
1 teaspoon salt
1 teaspoon pepper
2 teaspoons hot pepper sauce (Texas Pete)
1 Small can whole kernel yellow corn
1 Cup frozen cut green beans – OPTIONAL
In a large kettle, brown ground beef and drain.
Add potatoes, onion, and tomato sauce.
Stir in water, salt, pepper, hot pepper sauce, corn and green beans.
Bring to a boil.
Reduce heat and simmer for 1 hour or until potatoes are tender and the soup has thickened.
Recipe Source: domesticgoddess.ca
1 potato (I used Yukon Gold)
vegetable oil (enough to shallow fry the potato slices)
3/4 cup crumbled feta cheese
juice of ½ lemon
1/2 teaspoon lemon zest, finely grated
tablespoon olive oil
any fresh herbs — I used oregano and parsley, sliced finely
pepper and salt to taste
grated pecorino-romano cheese
Slice potato into as thin slices as you can (using a mandolin would make this easier, but I don’t have one…yet) — 1/8″?
Heat vegetable oil in large, shallow frying pan until hot enough (use a small slice of potato to test; when bubbles form it’s ready). Preheat oven to 200 F.
Shallow fry the potato slices in batches, just browning them (turning them to do both sides). Remove and give a light sprinkling of sea salt. Drain on paper towel and then transfer to wire rack on cookie sheet.
When all potato slices are done, put cookie sheet into oven to keep warm. Mix together the feta, lemon juice, lemon zest, olive oil, herbs, and salt and pepper.
Take cookie sheet out of oven and turn up to 325 F. Pile spoonfuls of the cheese mixture on top of the chips. Sprinkle a small amount of pecorino-romano cheese on top of each and top with a sprinkling of lemon pepper. Put back into oven at higher temperature for about 10 minutes.
Serve on small Asian soup spoons or large tray.
Domestic Goddess notes:
Next time I make this I’m going to use sweet potatoes…much better for you and that lovely sweet, smoky taste to boot.
You could fry the slices of potato in spicy olive oil as well…how good can it get?
Recipe Source: conservativebookstore.com
Prep/Cooking Time: Prep: 15 mins.
1 tablespoon parsley
1 tablespoon basil
1 dash garlic powder
1 dash pepper
2 tablespoons oil
Spread oil in 13-by-9 inch baking dish.
Clean and cut potatoes into bite sized chunks. Toss potatoes in pan and sprinkle on spices. Put in oven at 375 degrees for about an hour possibly an hour and a half. Start these bad boys early because you are never quite sure how long it will take for them to become edible. I like to leave mine bake long enough for the outside to become crunchy and the inside to become soft.
This is one of those dishes that it is hard to screw up unless you forget to check on it once in a while.
My mother used to make these, but used Lawry’s seasoned salt and parmesan cheese in the place of the spices in this recipe. Also, make extra sauce and cover with half before putting into oven, and with the rest about halfway through cooking.
Recipe Source: Linda Larsen
Prep/Cooking Time: Prep Time: 20min / Cook Time: 60min
10 oz. can condensed reduced fat and sodium cream of chicken soup
1 cup sour cream
1/4 cup milk
2 cups cubed cooked chicken
1-1/4 cups shredded Cheddar cheese
3-1/2 cups frozen hash brown potatoes, thawed
1-1/2 cups frozen peppers and onions, thawed
1-1/4 cups shredded Cheddar cheese
1-1/2 cups crushed potato chips
Preheat oven to 350 degrees. In a medium bowl, combine soup, sour cream, milk, chicken and 1-1/4 cups cheese. Spread three-quarters of this mixture in a greased 2-quart baking dish.
Sprinkle hash browns and peppers and onions over the top of the casserole and press down lightly, then top vegetables with remaining soup mixture. Sprinkle with remaining cheese and potato chips.
Bake casserole, uncovered, at 350 degrees for 50-60 minutes or until bubbly. Let stand for 5-10 minutes before serving. 8 servings
To freeze, assemble casserole as directed, except do not thaw potatoes, peppers, or onions and do not sprinkle with potato chips. Wrap casserole in freezer wrap or heavy duty foil and freeze. Reserve potato chips in pantry. To thaw and bake, let thaw overnight in refrigerator. Uncover and bake at 350 degrees F for 60-70 minutes until bubbly. Then top with crushed potato chips and bake 5-10 minutes longer.
This super simple and delicious recipe is perfect to freeze ahead of time, then thaw and bake on nights when you just can’t face the kitchen.
This is just like what my grandmother used to make!
Recipe Source: oldfashionedcooking.com
8 medium-sized potatoes
1 large onion
herbs, salt and pepper to taste
Peel and boil potatoes with onion sliced, some herbs, salt and pepper; press all through a colander; then thin it with rich milk and add a lump of butter, more seasoning, if necessary; let it heat well and serve hot.
Recipe Source: herbs2000.com
6 garlic cloves, minced
1 cup boiling water
1/2 cup soft butter
2 Tbs. fresh parsley, finely minced
Salt and pepper to taste
Set the unpeeled cloves in the boiling water. Bring to a boil, and boil 5 minutes. Drain, peel, and rinse the cloves under cold water. Return to the boiling water, and allow the water to boil up once more. Drain the garlic again, and with the salt and pepper, pound it to a smooth paste in the bottom of a small bowl. Beat the butter into the garlic.
Use 1 teaspoon with broiled or boiled fish, with hamburgers, steaks, boiled potatoes, or to enrich sauces made with drippings from roasts.
Recipe Source: Velveeta package
Prep/Cooking Time: Prep: 15 minutes / Bake: 25 minutes
4 cups thinly sliced potatoes (4 to 5 medium)
1 tsp. dry mustard
1/2 lb. (8 oz.) Velveeta, cut up
1/4 tsp. pepper
1/2 cup chopped onion
Cook potatoes in boiling water in a large saucepan for 8 to 10 minutes or until fork-tender; drain.
Toss potatoes with remaining ingredients in 2-quart casserole; cover. Bake at 350 degrees F for 22 to 25 minutes or until potatoes are tender and Velveeta is melted. Stir gently before serving.
Makes 7 servings.