Category Archives: POTATOES/SWEET POTATOES

SLOW COOKER CHEESY SCALLOPED POTATOES

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1 1/2 c heavy cream

3 cloves garlic, minced

1/2 tsp dried thyme

pinch of nutmeg

2 lbs russet potatoes, peeled and cut into 1/8″ thick slices

kosher salt and freshly ground black pepper, to taste

1 c shredded gruyere cheese

1/4 c freshly grated parmesan

1/2 tsp fresh thyme leaves

In a med saucepan, whisk together heavy cream, garlic, thyme and nutmeg over med heat until heated through, about 1-2 minutes.

Add a layer of potatoes to a 4 qt slow cooker in an overlapping pattern; season with salt and pepper, to taste. Pour 1/3 cup cream mixture over potatoes; sprinkle with gruyere. Repeat with remaining potato slices, cream mixture and gruyere to create two more layers.

Cover and cook on HIGH for 4-5 hours, or until potatoes are tender. Sprinkle with parmesan. Cover and cook until melted, about 5 minutes.

Remove lid and let potatoes rest for 15 minutes, allowing the sauce to thicken as it sits.

Serve, garnished with thyme, if desired.

8 servings

PARSLEY SMASHED POTATOES

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16 small red potatoes (about 2 lbs)

1 rib celery, sliced

1 med carrot, sliced

1/4 c finely chopped onion

2 c chicken broth

1 tbs minced fresh parsley

1 1/2 tsp salt, divided

1 tsp pepper, divided

1 clove garlic, minced

2 tbs butter, melted

additional minced fresh parsley

Place potatoes, celery, carrot and onion in a 4 qt slow cooker. In a small bowl, mix broth, parsley, 1 tsp salt, 1/2 tsp pepper and garlic; pour over veggies. Cook, covered, on LOW 6-8 hours or until potatoes are tender.

Transfer potatoes from slow cooker to a 15″x10″x1″ pan; discard cooking liquid and veggies or save for another use. Using bottom of a measuring cup, flatten the potatoes slightly. Transfer to a lg bowl; drizzle with butter. Sprinkle with the remaining salt and pepper; toss to coat. Sprinkle with additional parsley.

8 servings

CARAMELIZED SWEET POTATOES

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5 med sweet potatoes

1 c brown sugar

8 big marshmallows

1 tsp salt

3 tbs flour

1 c evaporated milk

Cook sweet potatoes and arrange in a greased baking dish. Mix salt, sugar, and flour. Pour mixture over potatoes. Pat with butter and pour milk over potatoes. Top with marshmallows.

Bake at 350 degrees for 45 minutes.

 

HASH BROWN CASSEROLE

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nonstick cooking spray

1 (32 oz) pkg frozen diced hash brown potatoes, thawed

1 (16 oz) carton sour cream

2 c (8 oz) shredded cheddar cheese

1 can condensed cream of celery soup

1/2 c (1 med) finely chopped onion

1/3 c butter, melted

4 c potato chips, crushed

Lightly coat a 3 qt rectangular baking dish with cooking spray; set aside.

In a very lg bowl stir together potatoes, sour cream, cheese, soup, onion, and melted butter until combined. Spoon into prepared dish. Cover and bake in a 350 degree oven for 45 minutes. Uncover and top evenly with potato chips. Bake, uncovered, for 15 minutes more or until center is heated through. Let stand for 10 minutes before serving.

12-15 servings

 

 

 

 

WINTER VEGETABLE CASSEROLE

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3 tbs butter

3 tbs flour

1/2 tsp salt

1/4 tsp ground white pepper

1 1/2 c low-fat milk OR milk substitute

1 1/2 med white potatoes, thinly sliced

1 1/2 med sweet potatoes, thinly sliced

1 c peeled, sliced parsnips

1 c sliced turnips

1/2 c chopped white onion

Preheat oven to 350 degrees. Spray a 2-qt casserole dish with cooking spray.

In a small saucepan over low heat, melt butter, add flour, salt, and pepper to make a roux. Gradually stir in milk with a wire whisk.

Bring to a boil, stirring constantly, until milk mixture has thickened into a sauce, about 10 minutes. Remove from heat.

Arrange 1/2 of sliced vegetables in casserole dish; top with 1/2 chopped onion and white sauce, repeat to make second layer. Cover and cook in preheated oven for 45 minutes. Uncover and continue to cook until all veggies are tender, about 60-70 minutes.

Let casserole stand 10 minutes before serving.

6 servings

 

 

 

CINNAMON SWEET POTATOES

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4 med sweet potatoes, peeled and sliced into 1/8″ circles

2 med apples, cored and thinly sliced

1/4 c diced dried apricots

juice of 1 med lemon

1/3 c honey

1/2 c apple cider

1 tsp cinnamon

1/2 c chopped walnuts

Preheat oven to 400 degrees. Spray an 8″x12″ baking dish with cooking spray.

Layer sweet potato slices, then apple slices, repeating until both apples and sweet potatoes are arranged. Top with apricots.

In a small mixing bowl, whisk together lemon juice, honey, apple cider, and cinnamon. Pour the mixture over the potatoes.

Cover with foil and bake 35-40 minutes, then remove foil, top with walnuts, and bake an additional 10-15 minutes until potatoes are soft and lightly browned. Remove from over and cool 10 minutes before serving.

6 servings

 

CREAMY MASHED POTATOES AND KALE

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POTATOES:

5 lg russet potatoes, peeled and chopped into 1″ pieces (about 4 lbs)

2 cloves garlic

1 tsp kosher salt

2 tbs unsalted butter, at room temperature

KALE:

3 tbs extra-virgin olive oil

1 small onion, diced

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

2 cloves garlic, minced

1 (12 oz) bunch kale, stemmed and chopped into 1″ pieces

1/4 cup low-sodium chicken broth

ASSEMBLY:

1 cup mascarpone cheese, at room temperature (about 8 oz)

1/2 cup low-sodium chicken broth

1/2 stick unsalted butter, at room temperature, cut into 1/2″ pieces

3/4 cup grated parmesan

2 tsp kosher salt, plus extra for seasoning

FOR THE POTATOES: combine the potatoes, garlic, salt and butter in a 5 qt saucepan with enough cold water to cover. bring to a boil over medium-high heat. reduce the heat to a simmer and cook until the potatoes are tender, 15-20 minutes. drain in a colander and remove the garlic cloves. return the potatoes to the pan and mash the potatoes until smooth using a potato masher.

FOR THE KALE: heat the oil in a large skillet over medium-high heat. add the onion, salt and pepper. cook until translucent, about 6 minutes. add the garlic and cook until aromatic, about 30 seconds. add the kale and chicken broth. cook, stirring occasionally, until wilted, 10-12 minutes.

TO ASSEMBLE: add the kale mixture, mascarpone cheese, chicken broth, butter, parmesan, salt and pepper to the potatoes. stir over low heat until smooth and warmed through. season with salt and pepper. transfer to a bowl and serve.

4-6 servings

RANCH ROASTED POTATOES

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2 lbs small red potatoes, quartered
1/4 c vegetable oil
1 (1 oz) packet hidden valley original ranch salad dressing mix

Place potatoes in a resealable plastic bag and add oil; seal bag. Toss to coat. Add salad dressing mix and toss again until coated. Bake in an ungreased baking pan at 450 degrees for 35 minutes or until potatoes are brown and crisp.

Makes 4-6 servings

POTATO DUMPLINGS

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1 tbs butter OR bacon fat

1/4 c diced onion

2 lg baking potatoes, scrubbed and steamed

3/4 tsp salt

1/8 tsp white pepper

2 tbs flour

2 egg yolks, beaten

1/8 tsp nutmeg

2 tbs chopped fresh parsley

1 gallon water

heat butter or bacon fat and saute onion until lightly browned. set aside.

to make dumpling dough, steam potatoes until they are tender and cool enough to be handled. peel and rice or put through food mill. (there should be 3 1/2 cups.) add remaining ingredients (except for gallon of water), including onion, and beat well to blend.

bring 1 gallon of water to simmering (do not boil) in a pan. using 2 tablespoons, form a round dumpling with 1 tbs of dumpling dough. drop into simmering water and stir gently to keep dumplings from sticking. simmer about 12-15 minutes or until dumplings rise to the surface. remove with slotted spoon and serve.

YIELD: 6 servings

JAMMIN’ POTATOES

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6 potatoes
1 pkg hidden valley ranch dressing mix, prepared as directed
1 stick of butter, melted
garlic salt
2 cups shredded cheddar cheese

boil potatoes with skin on until tender. cool, then peel skins off. slice into 1/4″ slices. layer potatoes to cover bottom of a casserole dish. pour half of the ranch dressing over the potatoes. pour some butter over dressing. sprinkle with garlic salt to taste. sprinkle cheese over casserole to cover. repeat layers until all ingredients are used. bake at 350 degrees for 30-40 minutes or until cheese is bubbly.