Sour Cream Potatoes

Spinich-Ricotta Stuffed Potato * Spicy Potato Nuggets

Scalloped Potatoes with Crumb Topping * Scalloped Potatoes Au Gratins

Scalloped Potatoes With Cream * Slimmed Down Scalloped Potatoes

Spinich-Salsa Stuffed Potato * Souper Roasted Potatoes

Scalloped Potatoes and Spinach * Skillet Scalloped Potatoes

Smoked Salmon and Scallion Baked Potato Topping

Southwest Chicken Stuffed Potato

Salmon Topping * Spicy Oven Baked Fries

Smashed Sweet Potatoes * Smashed Potatoes #1

Scalloped Potatoes With Ham * Scalloped Potatoes 2 Ways

Stuffed Baked Potatoes * Scalloped Potatoes

Shitake Mushroom Filling For Baked Potato

Smoked Salmon and Scallion Topping for Potatoes

Southwest Chicken Stuffed Potato * Sunday Roasted Potatoes With Capers

Stuffed Baked Potatoes With Cheese Sauce * Stuffed Potatoes

Sliced Baked Potatoes * Southwest Potato Topping

Savory Scalloped Potatoes * Scalloped Potatoes and Onions

Skinny Scalloped Potatoes * Sausage and Potatoes Au Gratin

 


 

Sour Cream Potatoes

 

2 lb Frozen hash browns,thawed

8 oz Cheddar cheese,grated

1 cn Cream of chicken soup

1 lg Carton sour cream

1 ts Salt

1 Onion, diced

Garlic salt to taste

2 c Cornflakes,crushed

1 Stick margarine or butter

Mix all ingredients together except for cornflakes and butter. Place in large casserole and bake @ 350 degrees for 45 minutes. Remove from oven.Top with cornflakes and butter or margarine. Return to oven and bake 15 minutes longer.


Spinich-Ricotta Stuffed Potato

 

10 ounces Idaho potatoes baked -- split

1/4 cup frozen chopped spinach thawed

1/4 cup part-skim ricotta cheese

1 pinch garlic powder

1 pinch red pepper flakes

separate most of potato flesh from skin In small bowl, combine potato flesh, spinich, ricotta cheese, garlic powder and red pepper flakes. Stuff back into potato skins Bake in375F oven for 15 minutes or until heated.

Recipe By : Weight Watchers


Spicy Potato Nuggets

 

1 1/2 C Dry bread crumbs

1 1/2 Ts Onion powder

1 1/2 Ts Chili powder

1 Ts Salt

1/2 Ts Pepper

3 Lb Potatoes -- Quartered

1/2 C Butter -- Melted

Preheat oven to 350F. In a medium sized bowl, combine the bread crumbs, onion powder, chili powder, salt and pepper. Dip the potato quarters into the butter and then roll in the crumb mixture. Place on a greased cookie sheet and bake for 60 minutes, until light brown and tender.

Recipe By : CDKitchen http://www.cdkitchen.com


Scalloped Potatoes with Crumb Topping

 

2 tbsp plus 1 tsp all-purpose flour

3 c nonfat milk

6 oz sharp cheddar cheese -- shredded

1/2 c sliced scallions

1 1/4 tsp salt

1/4 ts pepper

3 lb baking potatoes -- 1/8 inch thick

1/4 c plain bread crumbs

2 tsp butter or margarine -- melted

 

Heat oven to 325°. Grease a 13x9x2-inch baking dish. Put flour in a medium saucepan. Slowly whisk in milk until blended, making sure to get into corners of pot. Bring to a boil over medium-high heat, stirring often. Reduce heat to low and simmer 2-3 minutes, stirring constantly, until thickened. Remove from heat and stir in 1 cup of cheese, 1/4 cup of the scallions and the salt and pepper.

Put potatoes in prepared dish and pour on cheese sauce. Toss to coat, then spread evenly. Cover with foil and bake 30 minutes.

Meanwhile mix bread crumbs, butter and remaining 1/2 cup cheese in a small bowl until crumbs are evenly moistened. Uncover baking dish, sprinkle with crumb mixture and bake uncovered 1 hour longer or until potatoes are tender and top is golden. Sprinkle with remaining scallions.

Recipe By : Woman's Day - 3/31/97


Scalloped Potatoes Au Gratins

 

4 md Potatoes, peeled and thinly

-sliced

3 T Flour

1 t Salt

1 c Grated sharp Cheddar cheese

1 c Milk, scalded

2 T Butter or margarine

Paprika

 

1. Arrange 1/2 of the potatoes in the bottom of a shallow, 1 1/2- quart, heat-resistant, non-metallic baking dish. Combine flour and salt in a small bowl and sprinkle 1/2 of the mixture over Potatoes. Sprinkle half of the cheese over potatoes.

2. Repeat with remaining potatoes; flour mixture and cheese.

3. Pour scalded milk over last cheese layer. Dot with butter and sprinkle with paprika.

4. Heat, uncovered, in Microwave Oven 12 to 14 minutes or until potatoes are tender and cheese is melted.

Variation: If desired, fresh broccoli or cauliflower may be sub- stituted for potatoes. The cooking time will be reduced to 8 to 10 minutes in Step 4. If you prefer to use frozen broccoli or cauli-flower, thaw before using. The cooking time will be reduced to 6 to 7 minutes in Step 4.


Scalloped Potatoes With Cream

 

1 1/2 Tablespoons Unsalted Butter

1 3/4 Pounds Russet Potatoes (Peel/Cut In 1/8" Slices)

1/3 Cup Plus + 3 Tbs

Whipping Cream

1/3 Cup Canned Chicken Broth

Salt/pepper to taste

1) Position rack in center of oven and preheat to 375 deg.

2) Rub 1/2 TBS butter over 9-inch round glass pie plate. Arrange 1/3 of potatoes in prepared dish. Season w/ salt and pepper. Repeat layering and seasoning with remaining potatoes in 2 batches.

3) Whisk 1/3 cup cream and broth in a small bowl. Pour over potatoes. Dot top with 1 TBS butter. Bake until golden, about 55 minutes.

4) Drizzle 3 TBS cream over potatoes. Bake until top is golden and potatoes are tender, about 15 minutes more. Transfer to a rack and cool 5 minutes.

By Ann Baker


Slimmed Down Scalloped Potatoes

 

30 milliliters Garlic -- peeled

1 pound Yukon Gold potatoes; peel -- slice

2 cups Skim milk

1/2 Onion -- chop fine

1/2 teaspoon Salt

pinch Nutmeg

preferably fresh Fresh ground pepper

1/2 c Reduced-fat sour cream

2 tb Parmesan; grated

Cut 1 clove garlic in halve and rub vigorously over the inside of a shallow 2-quart baking or gratin dish. Spray the dish with Pam. Mince remaining garlic.Combine potatoes, milk, onions, garlic, salt, nutmeg and pepper. Bring to a simmer over low heat, stirring occasionally. Simmer, uncovered, until potatoes are tender, about 10 minutes. Using a slotted spoon, transfer potatoes to the prepared dish. Measure out 1/4 cup of the milk mixture and pour into a small bowl. Whisk in sour cream. Pour over the potatoes. Top with Parmesan. Preheat broiler. Spoon the sour cream mixture evenly over the potatoes and broil until golden, about 2 to 3 minutes. Serve immediately.


Spinich-Salsa Stuffed Potato

10 ounces Idaho potatoes

1/4 cup frozen chopped spinach

1/4 cup salsa

 

In a smal bowl combine potato flesh, spinich and salsa. Bake in 375 for 15 minutes or u ntil hot.

Recipe By : Weight Watchers


Souper Roasted Potatoes

 

1 Pkg Onion Mushroom Soup Mix

2 Lb Potatoes -- chunked

1/3 C Oil

Preheat oven to 450F degrees. In large plastic bag or bowl add all ingredients, close bag and shake, or toss in bowl, until potatoes are evenly coated. Empty potatoes into shallow baking or roasting pan; discard bag, bake stirring occasionally, 40 minutes or until potatoes are tender and golden brown. Garnish, if desired with chopped fresh parsley.

Recipe By : CDKitchen http://www.cdkitchen.com


Scalloped Potatoes and Spinach

 

5 md Potatoes, peel, slice 1/4" thick (5c)

1/4 c Water

1/8 t Salt

1/3 c Onion, chpd

3 T Butter

3 T All purp flour

2 c Milk

3/4 c Cheddar cheese, shredded,3oz

5 oz Pk froz chpd spinach, thawed, well drained

1 T Chpd pimiento

Paprika

In 2 qt casserole, mircowave potatoes, water, and salt, covered on high, 8-10 mins or utnil potatoes are just tender, stirring twice. Drain, remove from casserole and set aside. In same casserole cook onion in butter, covered, high, 2-3 mins. Stir in flour. Add milk all at once, stir to combine. Cook, uncovered, high, 6 mins or until thickened and bubbly, stirring every min until sauce starts to thicken, then every 30 sec. Add cheese, stir until melted. Stir in cooked potatoes, spinach and pimiento. Coov, covered, high, 1-2 mins or until heated through. Do not boil. Sprinkle with paprika. S: Prize tested


Skillet Scalloped Potatoes

 

10 x Red Potatoes

2 c Snow Peas &/or green veg.

1/2 c Shoestring Carrots

1 md Onion

Garlic Clove

1 c Broth (Veg. or Defatted Ch.)

1 c Skim Milk or Lo Fat Soy Milk

2 tb Cornstarch or Arrowroot

1/2 ts Basil

1/2 ts Tarragon

1/4 ts Pepper

1/4 ts Salt

1/2 c Parmesan Cheese

1. Slice red potatoes with skins on and place in steamer with snow peas or green vegetables of choice. Steam for about 15 minutes.

2. While potatoes & vegetables are steaming, saut, onions, carrots & garlic in large non stick fry pan (spray with pam or grease with a little olive oil).

3. While 1 & 2 are working, combine the milk, broth, spices & cornstarch in a 2 quart measure.

4. When vegetables are ALMOST done to the point of desired softness, combine with saut,d vegetables. Pour sauce over all and combine. Cook further until vegetables are done and sauce thickens. Mix in parmesan cheese before serving.


Smoked Salmon and Scallion Baked Potato Topping

 

1 1/2 cups yogurt

8 scallions, chopped

salt

pepper

4 slices smoked salmon

Put yogurt in paper towel lined strainer and let stand several hours as liquid drips out. Blend with next three ingredients, and fill potatoes with the mix, topping with 1/2 smoked salmon slice per pototo.



Southwest Chicken Stuffed Potato

 

4 large baking potatoes

1 green bell pepper, cut in 1/2" pieces

1/2 cup coarsely chopped onions

2 tablespoons vegetable oil

1 package taco seasoning mix

2 cups cubed cooked chicken breast

1/2 cup shredded Colby/Jack cheese

1 4 oz. can diced green chilies

1 cup salsa

sour cream, optional

Scrub potatoes with a brush. Prick skins with a fork. Place potatoes in microwave-safe 9-inch pie plate. Micro-cook on 100% power for 15-18 minutes or till tender, turning dish twice. Meanwhile, in a medium saucepan cook bell pepper and onion in hot oil over medium heat till tender. Add taco seasoning. Cook and stir for 1 minute. Stir in chicken and green chilies.Add salsa.

Cut a lengthwise slit in the top of each potato. Press potatoes open. Divide chicken mixture among potatoes. Top with cheese.

Cover; cook on high 5 to 7 minutes or till heated through. Serve with sour cream, if desired.

Note: if you don't have large potatoes, or would like large ones, cut off one rounded end on two smaller potatoes. Place the cut sides together and cut a slit in the top as though it is one potato. "Smush" it together...it looks like one potato


Salmon Topping

 

2 tablespoons butter

3 tablespoons flour

2 1/2 cups milk

1/4 teaspoon hot pepper sauce

1/2 teaspoon dry mustard

1 can salmon (16 oz) -- drained and flaked

1/4 cup pimiento -- chopped

1/4 cup black olives -- chopped

In a medium saucepan, melt the butter. Add the flour and cook three minutes over medium heat, stirring constantly. Remove from heat.

Gradually stir in the milk. Return to the heat, bring to a boil, then reduce heat and cook 5 minutes. Add mustard and hot pepper sauce, fold in salmon.

Just before serviing, stiir in the pimiento and the black olives.

Serve over hot baked potatoes.

Recipe By : Houston Chronicle


Spicy Oven Baked Fries

 

1 1/2 pounds baking potatoes peeled -- cut in strips

1 tablespoon canola oil

2 teaspoons chili powder

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/4 teaspoon garlic powder

1/4 teaspoon ground cumin

 

Preheat oven to 450F degrees. Combine oil and remaining ingredients. Add potato strips and toss well. Arrange potatoes in a single layer on a baking sheet. Bake for 15 to 20 minutes or until golden brown.

Recipe By : http://www.cdkitchen.com


Smashed Sweet Potatoes

 

3 1/2 pounds sweet potatoes

3/4 cup brown sugar

juice and grated rind of one orange

1/3 cup bourbon

1/4 cup butter or margarine

1 teaspoon pumpkin pie spice

mini marshmallows -- (optional)

Boil sweet potatoes until tender. Peel and mash until more or less lumpless.Add brown sugar, orange juice and rind, bourbon, butter or margarine, and pumpkin pie spice. Mix well. Spread in shallow dish (10 inch deep dish pie plate works well). Bake 30 minutes in a 350 degree F oven. Top with marshmallows and broil very briefly.

Recipe By : http://www.cdkitchen.com


Smashed Potatoes #1

 

2 1/2 lbs. Potatoes -- Peeled and cubed

1/2 cup Green Onions -- Sliced

2 Cloves Garlic -- finely chopped

1/2 cup Butter

1 Tbs. Chicken Bouillon

1/2 cup Milk -- warmed

3 ounces Cream Cheese -- Softened

1 Tbs. prepared horseradish

In large saucepan, combine potatoes and enough cold water to cover potatoes. Cover and bring to a boil. Reduce heat and simmer 20-minutes or until potatoes are tender. Meanwhile, in saute pan, cook onions and garlic in butter until tender; add bouillon. Drain cooked potatoes. In a large mixing bowl, mash potatoes with sauteed onions and garlic with butter,milk, cream cheese and horseradish until light and fluffy. Season with pepper if desired. Serve immediately.

Serving Size : 6

Recipe By : http://www.cdkitchen.com


Scalloped Potatoes With Ham

 

2 tablespoons butter

2 tablespoons flour

1 1/2 cups milk

Salt and pepper

1 tablespoon butter

2 medium onions, thinly sliced

4 large russet potatoes, peeled and thinly sliced

12 ounces 1/4 inch sliced baked ham

2 cups grated cheddar cheese

Preheat oven to 350 degrees. Butter a baking dish. In a saucepan, melt 2 tablespoons butter over medium high heat. Stir in flour and cook for 1 minute. Remove saucepan from heat and whisk in milk. Return pan to heat and bring to a simmer while stirring. When sauce has thickened remove from heat, season with salt and pepper and set aside. In a skillet, cook onions in melted butter until golden brown. Season with salt and pepper. Spread 1/3 of the white sauce in bottom of baking dish and top with half of the potatoes. Spread out half of the onions, ham, cheese And another third of the sauce. Season with salt and pepper. Continue layering ingredients, ending with the remaining cheese on top. Bake for 45 minutes or until golden and bubbly.

Recipe by Cathy Lowe


Scalloped Potatoes 2 Ways

 

1 clove garlic

2 tablespoons butter

4 large russet potatoes, peeled and thinly sliced

1 cup milk

1 cup water

1 bay leaf

Salt

1 1/2 cups grated Swiss cheese

Fresh ground pepper

Nutmeg

2/3 cup heavy cream

Preheat oven to 375 degrees. Rub a baking dish with garlic clove and then with butter.

In a medium saucepan, combine potatoes, milk, water, bay leaf and pinch of salt. Bring to a boil, stir, reduce heat and simmer until potatoes are tender.

Drain the potatoes and layer half of them in the buttered baking dish. Sprinkle on half of the cheese and season with salt, pepper and nutmeg. Spread out remaining potatoes and top with remaining cheese and seasoning. Pour heavy cream over potatoes. Bake for 45 minutes to 1 hour or until golden and bubbly.

Recipe by Cathy Lowe


Stuffed Baked Potatoes

 

6 large Baking potatoes

1 cup Nonfat plain yogurt

4 tablespoons Blue cheese -- crumbled

4 Green onions -- minced

Paprika for garnish

 

Preheat the oven to 425. Wash and dry the potaotes, then pierce a few times with a fork. Place on an oven reck and bake for 45 to 60 minutes, or until very soft. Remove from the oven; preheat the broiler. Let potatoes cool slightly, then cut a wedge equal to a third of the potato from the top of each, being carful not to break the skin of the rest of the potato. Remove enough of the interior to leave a 1/2 inch thickness of potato inside the skin, and mash in a bowl with yogurt, blue cheese, and green onions. Spoon back into potato shells, mounding over the top. Sprinkle each with paprika. Broil for 5 minutes or until lightly browned.

Serves 6


Scalloped Potatoes

 

1 1/2 white sauce

1/2 tsp salt

4 med potato -- peeled and sliced

1/4 cup bread crumbs -- optional

Combine all ingredients, except the crumbs in 1-1/2 quart casserole. Microwave for 9 minutes on high. Stir, sprinkle with bread crumbs and continue cooking to 9 to 10 minutes on high or until potatoes are tender (about 150). Let stand 2 minutes before serving.

Recipe By : Mary Gould


Shitake Mushroom Filling For Baked Potato

Spray a non-stickpan with PAM, stir fry 2 T of finely chopped (minced) garlic until fragrant (about 1 minute). Add 2 C sliced/chopped shitake mushrooms and mix well. Add 2 T of oyster sauce, 1 t Worcestershiresauce, 1/2t of sugar, a sprinkle of your fave herbs and pepper to taste. Stir quickly and add 1/4 C water. Mix well. Cook till mushrooms are soft. Add more water if necessary. Thicken sauce with some cream, or some cornflour (or cornstarch) mixed with water. Serve immediately.


Smoked Salmon and Scallion Topping for Potatoes

 

1 1/2 cups yogurt

8 scallions, chopped

salt

pepper

4 slices smoked salmon

Put yogurt in paper towel lined strainer and let stand several hours as liquid drips out. Blend with next three ingredients, and fill potatoes with the mix, topping with 1/2 smoked salmon slice per potato.


Southwest Chicken Stuffed Potato

 

4 large baking potatoes

1 green bell pepper, cut in 1/2" pieces

1/2 cup coarsely chopped onions

2 tablespoons vegetable oil

1 package taco seasoning mix

2 cups cubed cooked chicken breast

1/2 cup shredded Colby/Jack cheese

1 4 oz. can diced green chilies

1 cup salsa

sour cream, optional

Scrub potatoes with a brush. Prick skins with a fork. Place potatoes in microwave-safe 9-inch pie plate. Micro-cook on 100% power for 15-18 minutes or till tender, turning dish twice. Meanwhile, in a medium saucepan cook bell pepper and onion in hot oil over medium heat till tender. Add taco seasoning. Cook and stir for 1 minute. Stir in chicken and green chilies. Add salsa.

Cut a lengthwise slit in the top of each potato. Press potatoes open. Divide chicken mixture among potatoes. Top with cheese.

Cover; cook on high 5 to 7 minutes or till heated through. Serve with sour cream, if desired.


Sunday Roasted Potatoes With Capers

 

4 1/2 pounds red-skin potatoes -- scrubbed & quartered

1 medium -- finely chopped

2 cloves garlic -- minced

salt and pepper to taste

1/3 cup fat from pan drippings of Rib Roast of Bee

2 capers -- drained

Preheat oven to 400 degrees

Toss the potato pieces with the onion, garlic, salt, and pepper. Place in a wide shallow baking pan. Skim fat from the drippings of the roast beef in the roasting pan. Pour the fat over the potatoes, and toss to coat. Roast for 40 minutes, turning the potatoes 2 or 3 times. Scatter the capers over the top and roast another 10-15 minutes, or until the potatoes are crisp on the outside and tender on the inside.

 

Recipe By : From Dinner's Ready by Andrew Schloss with Ken Bookman


Stuffed Baked Potatoes With Cheese Sauce

 

4 lg Potatoes

1/2 c Milk

2 tb Butter or margarine

1/2 ts Salt

1 Egg yolk

Cheese Sauce

2 tb Butter or margarine

2 tb Flour

1/2 ts Dry mustard

1/4 ts Salt

-Dash Pepper

-Dash cayenne

1 c Milk

1 c Grated sharp Cheddar cheese (1/4 lb)

 

1. Preheat oven to 425øF. Scrub potatoes; pierce each with a fork.Place on oven rack; and bake until fork-tender- 50 to 60 minutes.

2.Remove potatoes from oven. Cool slightly; split in half lengthwise. Gently scoop out potato, keeping shells intact. Turn potato into a large bowl. Set 6 shells on a baking pan; discard remaining shells.

3. In saucepan, heat milk and butter slowly until butter melts-don't let mixture boil.

4. With portable electric mixer, beat potato until smooth. Add salt; gradually beat in warm milk mixture. Add egg yolk, beating well until mixture is light, fluffy and smooth. Spoon potato mixture into shells, making a swirl at the top. Return to oven. Bake 10 minutes, or until hot.

5. Meanwhile, make cheese sauce: In small saucepan, slowly heat butter; remove from heat; stir in flour, mustard, salt, pepper, cayenne and milk until smooth. 6. Before serving, spoon cheese sauce over top of each potato.

Makes 6 Servings

Recipe From: McCall's, April 1982 Joan Johnson


Stuffed Potatoes

 

4 Baked potatoes

3 tb Butter

1/2 Bunch scallions, diced

2 c Cashews

2 Tomatoes, diced

1 Green bell pepper, diced

2 Garlic cloves, diced

2 c Cheddar cheese, diced

 

Bake potatoes at 350 degrees for about 1 hour, until soft when pierced with fork. Cut each lengthwise; scoop out centers. Place potato centers in fry pan with butter, scallions, cashews, tomato, bell pepper, and garlic. Saute 10 minutes. Restuff potato skins with saute mixture. Sprinkle on cheese, serve immediately.


Sliced Baked Potatoes

 

4 md Potatoes, evenly sized

1 t Salt

3 tb Butter, melted

3 tb Chopped fresh herbs such as

-parsley,chives,thyme,sage

-OR- herbs of your choice.

4 tb Grated cheddar cheese

1 1/2 tb Parmesan cheese

 

1) Peel potatoes if the skin is tough; otherwise scrub and rinse.

2) Cut the potatoes into thin slices but not all the way through.Use the handle of a wooden spoon to prevent the knife from cutting all the way.

3) Put the potatoes into a baking dish and slightly "fan-out" the slices.

4) Sprinkle with salt and herbs then drizzle with butter.

5) Bake potatoes at 425F for about 50 minutes.

6) Remove from the oven and sprinkle with cheeses.

7) Bake potatoes for another 10 to 15 minutes until lightly browned,cheeses are melted and potatoes are soft inside. Check with a fork.


Southwest Potato Topping

 

1/4 cup Milk -- nonfat

1 cup Yogurt -- nonfat

2 tablespoons Mayonnaise -- reduced calorie

4 tablespoons Cheese; reduced fat -- grated

2 teaspoons Mustard -- coarse ground

1 can Red pepper; 4 0z -- dried (optional)

 

In a medium bowl, combine all ingredients. Mix with pulp of baked potatoes, and refill shells. Return to oven and heat for 2 to 3 minutes,or till hot.


Savory Scalloped Potatoes

 

2 ts Olive oil extra virgin preferred

1 Onion -- thinly sliced

1 Garlic clove -- minced

3 Potatoes, with skins on, cut in 1/4" slices

1 tb Fresh thyme -- chopped, or substitute other fresh herbs or dried thyme

Salt and pepper to taste

1 1/2 c Chicken broth

1 tb Parmesan -- shredded

 

Preheat oven to 425F. Oil a wide, shallow baking dish. Heat the olive oil in a saute pan over medium high heat. Saute the onion and garlic until translucent. Place the sliced potatoes in the baking dish. Add the onion-garlic-oil mixture and the thyme, salt and pepper. Pour the chicken broth over the top and sprinkle with the parmesan. Bake for 40 minutes or until the potatoes are tender and the top is golden brown.

From Chef Joseph Hajdu of the Hallmark in Chicago. Christie Aspegren, September 93 Round Robin.


Scalloped Potatoes and Onions

 

5 lg Potatoes, peeled and thinly sliced

3/4 c Chopped onion

3 tb Butter or margarine

1/4 c All-purpose flour

1 3/4 c Chicken broth

2 tb Mayonnaise

3/4 ts Salt

1/8 ts Pepper

Paprika

In a greased 2 1/2 qt. baking dish, layer potatoes and onion. In a saucepan, melt the butter; stir in the flour until smooth. Gradually add broth, mayonnaise, salt and pepper; cook and stir for 2 minutes or until thick and bubbly. Pour over potatoes. Sprinkle with paprika. Cover and bake at 325øF for 2 hours or until tender.

Yield: 6 servings.

Source: Quick Cooking


Skinny Scalloped Potatoes

 

3 lb Potatoes, peeled and cut

-into sliced 1/8" thick

2 T Unsalted butter

3 lg Garlic cloves, minced

3/4 t Salt

1/4 t Pepper

8 oz Grated Swiss cheese *

1 cn Pimientos, drained well

1 cn Chicken broth, heated

 

OPTION: Substitute low-fat Swiss cheese and reduce the quantityto 4 ounces (1 cup grated); use only on the second and fourth layers of the casserole.

With half the butter, grease a low 9x13" (or 3-quart) baking dish. Assemble in four layers, each using a fourth of the potatoes, cheese and seasonings.

LAYER 1: Cover the bottom of the casserole with a single layer of slightly overlapping potato slices. Sprinkle with salt, pepper, garlic and cheese

LAYER 2: Potatoes, seasonings, garlic, cheese and all the pimientos in an even layer.

LAYER 3: Potatoes, seasonings, cheese, garlic.

LAYER 4: Potatoes, seasonings, cheese.

Pour broth evenly over top. Dot with butter. Bake at 375'F. for 90 minutes. Cover loosely with aluminum foil the last 15 minutes if the top starts to get too brown. Let rest for 10 minutes.


Sausage and Potatoes Au Gratin

 

1 pound hot sausage

10 ounce can cream of mushroom soup

1/2 cup milk

1/2 cup chopped onion

1/4 cup chopped green bell pepper

1 tablespoon chopped pimiento

1/2 teaspoon salt

pepper -- to taste

4 cups thinly sliced potatoes

1 tablespoon butter or margarine

1/2 cup shredded Cheddar cheese

Cut sausage into bite-sized pieces. Brown on all sides in skillet, drain. Combine soup, milk, onion, green pepper, pimiento, salt and pepper to taste in bowl; mix well. Layer potatoes, sausage and soup mixture half at a time in 2 quart casserole. Dot with butter. Bake, covered, at 350 F. for 1 hour and 15 minutes. Sprinkle with cheese. Bake, uncovered, for 10 minutes longer or until potatoes are tender.

Yield: 3-4 servings.

Recipe By : All-New 1987 Holiday Cookbook, Beta Sigma Phi, p. 104

 

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