Potatoes on the Side

Scalloped Potatoes:

2 T unsalted butter, plus more for baking dish
1 medium onion, finely chopped
2 cups heavy cream
2 cups whole milk
1 bay leaf
1 tsp. fresh thyme leaves
1/4 tsp. ground nutmeg
Salt and black pepper
8 medium potatoes, peeled and sliced 1/8 inch thick
6 ounces cheddar cheese

Heat oven to 375. Butter a 9x13 baking dish. In large saucepan, melt butter over medium-high heat. Add onion and cook, stirring often, until softened, 5-7 minutes. Add cream, milk, bay leaf, thyme, nutmeg, 2 tsp. salt and 1/2 tsp. pepper and bring to a boil.

Add potatoes to saucepan and simmer, stirring occasionally, until tender, 20-25 minutes.

Discard bay leaf and transfer potato mixture to prepared baking dish, sprinkle with cheese.

Bake until bubbling and golden brown, 20-25 minutes.

Taters on the Side

It is soooooo hot here, and it is almost unbearable to think about food. I haven't had any good recipes the last few days because it almost makes me sick to think about food when the heat is so oppressive here. I am soooooo ready for Fall. Cold weather food suits me better anyway.

We finally tried a new recipe today. This is from Cooking Light, and the results were that it is a hit!!!! As soon as I took the picture, James was off with every single one of those potatoes on his plate. He is pleased to report that he ate them all. What can we really say other than the man likes meat and potatoes.

Roasted Fingerling Potatoes:

2 1/2 lbs. fingerling potatoes
2 Tbsp. oil
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. Dijon mustard
3 Tbsp. parsley-(We substituted chives).

Preheat oven to 425 degrees. Quarter the potatoes and add them to a large bowl. With them, combine the oil, salt, pepper, chives, and Dijon. Toss well and spread over a lightly greased baking sheet. Bake for 30 minutes.

Tater Time

Around here, we love potatoes. It doesn't matter whether they are mashed, baked, boiled for potato salad, or roasted in the oven, we adore them all just the same. I feel certain that most everyone knows how to make mashed potatoes, but these are so good I just really wanted to share them with you.

Cheesy Potatoes:

4-6 baking potatoes
1/8-1/4 cup milk
1/2 stick butter
1/4 tsp. salt
1 tsp. pepper
1 cup shredded cheddar cheese

Peel your potatoes. Cut them into 1/2 inch slices. Quarter the slices. Place then in a pot and cover with water. Boil 15-20 minutes until fork tender. Drain well. Add 1/2 stick butter and mash with potato masher. Pour in your milk and mash until your desired consistency. Season with salt and pepper. Stir in cheese until melted. These are so good. We can't wait to have them again.

Bake It Twice, Eat It Once

Twice Baked Potatoes:

8 Russet baking potatoes
2 Tbsp. butter
1 cup sour cream
2 1/2 cups shredded cheese, divided
1/4 cup heavy cream (Fat Free Half and Half)
1/2 cup milk
salt and pepper to taste
4 strips bacon, cooked and crumbled
3 green onions, finely diced

Peheat oven to 400 degrees. Wash the potatoes and prick them with a fork. Bake for one hour. Cool slightly, and then slice the top 1/3 off of each potato lengthwise. Hollow out the potatoes, leaving 1/4 of the potato inside. Combine reserved potatoes with butter, sour cream, 1/2 cup cheese, heavy cream, milk, salt, and papper. Mash until mixture is smooth. Stir in the bacon and onions. Fill each skin with mixture and top with remaining cheese. Bake at 350 degrees for 15 minutes until cheese is melted.

Spicy Taters

Spicy Sausage Hash Browns:

1, 16-ounce tube of bulk spicy pork sausage
1, 30-ounce package frozen shredded hash browns, thawed
2 cups (16 ounces) sour cream
1, 16-ounce jar Ragu double cheddar cheese sauce
2, 4-ounce cans chopped green chiles
1/2 tsp crushed red pepper flakes

In large skillet, brown the sausage. Drain. In a four-quart slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours, or until heated through.

Ode to Hubby

This recipe combines many things that hubby likes. He is a huge fan of reuben sandwiches, tater tots and German food. This recipe is a mild combination of all three.

Tater Brat Bake:

1 package uncooked bratwurst links
2, 12-ounce bottles of beer
2 T butter
1, 16-ounce can sauerkraut, rinsed, drained and chopped
1 can condensed Cheddar cheese soup, undiluted
1/2 cup milk
1, 32-ounce package frozen tater tots
1 cup shredded Cheddar cheese

In large saucepan, combine bratwurst and beer. Bring to boil. Reduce heat, cover and simmer for 10-15 minutes, or until meat is no longer pink. Drain and cut into 1/4-inch slices. In large skillet, brown brats in butter over medium-high heat. Drain on paper towels. Spoon sauerkraut into greased 13x9 baking dish. Top with brats. Combine soup and milk, and drizzle over brats. Top with tater tots. Bake at 450 for 20-25 minutes, or until potatoes are lightly browned. Sprinkle with cheese. Bake again for 5 minutes, or until cheese is melted.

Perfect Potatoes

Scored Potatoes...

4 large baking potatoes
2 T butter, melted and divided
1/8 tsp. paprika
1 T minced parsley
Salt and pepper to taste

With a sharp knife, cut potatoes in half lengthwise. Slice each half widthwise six times, but not all the way through. Fan potatoes slightly. Place in shallow baking dish. Brush potatoes with 1 tablespoon melted butter. Sprinkle with paprika, parsley, salt and pepper. Bake uncovered at 350 for 50 minutes or until potatoes are tender. Drizzle with remaining butter.

Day After Dinner

It's an annual tradition that we make this meal the day after Thanksgiving. I can't remember a year where I didn't have this.

Ham Au Gratin:

4 T margarine or butter
5 T all-purpose flour
2 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups grated cheddar cheese
2 cups chopped ham
2 T chopped onion
4 medium potatoes, cooked, peeled and sliced

Melt butter over heat. Add flour, salt, pepper and stir. Remove from heat. Whisk in milk until mixture is smooth. Return to heat and cook until mixture thickens. Add 1 1/2 cups cheese. Stir until smooth and melted. Grease a 13x9 casserole dish. Alternate layers of potatoes, onions and ham. Pour cheese sauce over the top. Bake at 350 for 30 minutes. Remove and sprinkle top with remaining cheese. Return to oven until new cheese is melted.

Terrific Taters

Happy 100th recipe post to me!! Wow, time flies, but this blog is such fun. Thanks to all who stop by to read on a regular basis.

No matter how we make them, despite any changes that we ever make, James and I always love to eat mashed potatoes. For our first anniversary, he took me to Paula Deen's restaurant. You guessed it! We had mashed potatoes among many other things. James commented that they were good enough to probably have a whole stick of butter in them. We researched the recipe when we got back home only to discover that (YIKES) they did have a whole stick of butter in them. Most often we have them as a tag along to a roast. Most times, we opt not to worry about the butter content.

Every year I wrestle with whether or not to have them as a part of the Thanksgiving menu.
You see, my father in law really does not like sweet potatoes. I know he has been eating them every year just to be nice. So, sometimes we will have mashed potatoes too. I am still not sure what we will do about the potatoes this year. Okay, so I know I should have that figured out by now, but we work last minute around here. It is all a part of the fun. So, if you decide to eat mashed potatoes, here is a recipe to help you out. They are always yummy.

By the way, it is not Paula's exact recipe, but still good

Mashed potatoes:

4-6 medium to large potatoes, peeled and sliced 1/4 inch thick
1 stick of butter
1/4 milk (warmed but not boiling)
2 Tbsp. sour cream
1 tsp. salt
1 tsp. pepper

*I have been known to substitute veggie cream cheese when I do not have sour cream.

In large pot, cover the peeled potatoes with water and bring to a boil. Boil for about 25 minutes until fork tender. Drain and return to the pot over medium heat. Add the butter by the Tbsp. until you have added the whole stick. Sprinkle in the salt and pepper. Pour warm milk over mixture, and then add the sour cream. With a potato masher, mash the mixture until it reaches your desired consistency. We usually leave some consistency to the potatoes, as we do not like them to be mushy. Garnish with your choice of green onions, chives, parsley, bacon, or cheese.

Burger in a Bowl

This recipe was adapted from The Crockpot Lady. Although she made it in the crockpot, we did not. The crockpot was already home to another meal for later in the week. This was quite different.

Cheeseburger Soup:

1 green bell pepper, finely diced
1 onion, finely diced
1 lb. lean ground beef
4 cups chicken broth
1 bag microwaveable carrots
2 potatoes
1 cup milk
16 oz. Velveeta

Brown the ground beef with the chopped onion and bell pepper. Meanwhile, in a large dutch oven, combine chicken broth with diced potatoes and carrots. Once meat is fully cooked, drain and combine with broth and vegetable mxture. In a skillet, combine milk with Velveeta that has been thinly sliced. Once melted, pour cheese mixture into the beef mixture. Simmer for about 10 minutes. Serve topped with crumbled bacon.

*We added a few dashes of tabasco sauce along with some pepper to taste.

Pardon Me, Do You Have Any Potatoes?

This is an easy recipe that my mom and I have had for years. I have no idea where it came from, but we enjoy it when we make it.

Herb Roasted Potatoes

1/3 cup Grey Poupon Dijon mustard
2 Tbsp. olive oil
1 clove garlic, chopped
1/2 tsp. Italian seasoning
6 medium red skinned potatoes, cut into chunks

Mix all ingredients except potatoes in a small bowl. Toss the potatoes with the mustard mixture and place on a lightly greased 13x9 baking pan. Bake at 425 for 35-40 minutes or until potatoes are fork tender. Stir occasionally.

Really Cheesy

This is another recipe that floats around my family. I believe it came from a magazine. We all love it a lot. It is perfect for dinner on a cool night.

Vegetable Chowder:

1/2 cup chopped onion
1 garlic clove, minced
1 cup diced celery
3/4 cup sliced carots
1 cup cubed potatoes
3 1/2 cups chicken broth
1 17 oz. can whole kernel corn, drained
1/4 cup butter
1/4 cup all purpose flour
2 cups milk
1 Tbsp. prepared mustard
1/4 tsp. white pepper
1/8 tsp. paprika
2 Tbsp. diced pimiento
2 cups shredded cheddar

Combine 1st 6 ingredients in large durch oven and bring to a boil. Cover, reduce heat, and simmer 15-20 minutes or until potatoes are tender. Stir in the corn. Remove from heat. Melt butter in heavy saucepan over low heat. Add the flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add the milk. Cook over medium heat stirring constantly until thickened and bubbly. Stir in remaining ingredients. Cook just until cheese melts, stirring constantly. Gradually stir cheese mixture into vegetable mixture. Cook over medium heat, stirring constantly until thoroughly heated. Serve immediately.

Not Your Ordinary Potato

This is a recipe that you will want to serve any time you want to impress someone. This is not your ordinary recipe that you should put on a weekly dinner rotation. Also, take note that I am NOT telling you that this is healthy. It may not be good for you, but I promise if you try it, you will think it is good.

Three Cheese Potato Gratin:
Serves 6-8

2 lbs. Yukon Gold or Russet potatoes, peeled and cut into 1/8 inch slices
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 tsp. coarse salt
1/8 tsp. black pepper
1/2 cup parmesan cheese, freshly grated
1 cup Gruyere or Swiss cheese, freshly grated
2 oz. fresh goat cheese, crumbled
pinch of nutmeg
2 cloves garlic, peeled, smashed

Preheat oven to 400 degrees. Put potatoes in a large saucepan and add cream, milk, salt, pepper, nutmeg, and garlic. Cook mixture over medium high heat until boiling, stirring occasionally. Remove garlic cloves. Pour mixture into 2 1/2 or 3 quart baking dish. Top with cheeses. Bake until the tip is deep golden brown and potatoes are extremely tender when pierced with knife or fork. This will take about 40 minutes. Before serving, let potatoes cool until they are very warm but not hot or serve at room temperature.

You Say Potato, I Say Hash Browns

Hash brown casserole is a popular side dish in our home. It is easy to make, and you can have it for breakfast, lunch or dinner!

1 (2 pound) bag frozen hash brown potatoes
1/2 cup melted butter
Teaspoon salt
1/2 teaspoon black pepper
1/2 cup finely chopped onion
Can of cream of chicken soup
2 cups shredded Colby/Monterey Jack cheese (may substitute shredded cheddar)

Preheat oven to 350 degrees. Spray 9 x 13 casserole dish with non-stick cooking spray. Combine soup, butter, salt, pepper, onions and cheese. Add potatoes to mixture, mixing well. Pour into prepared casserole dish and bake uncovered for 35 minutes.

What's your favorite kind of pie?

When posed with this question, does it take you a while to think about it, or is the answer an instant one? Our favorite pie is chicken pot pie. I realize that was most likely not the kind of pie you were thinking about. However, there are plenty of pies that are non dessert related. I will tell you about favorite dessert pies in later posts. For now, enjoy this recipe as much as we do.

Chicken Pot Pie:

1 rotisserie chicken, shredded
1 can cream of celery soup
1 can cream of chicken soup
1-32 oz. box chicken broth.
1 small bag baby carrots, diced
4 potatoes, peeled and diced
1 can english peas
1 head broccoli
1/3 cup Half and Half
1 cup Bisquick
1/2 cup milk
1 egg
salt, pepper to taste

Combine the diced potatoes, carrots, and chicken broth in a pot over medium heat. Cover and simmer until tender. Meanwhile, combine the shredded chicken and both soups in a separate large bowl. Chop the broccoli and add it along with undrained peas to the broth during the last 5-10 minutes of cooking time. You do not want to wilt the broccoli. Once those are combined, stir the half and half into the broth/vegetable mixture just until warmed through. Combine chicken mixture with vegetable mixture in large bowl. Season to taste with salf and pepper. Pour into a greased 13x9 pan. Preheat oven to 400 degrees. In a separate bowl, whisk the egg and milk, and them combine well with Bisquick. If you prefer your mix to be thinner, add more milk. Pour over the chicken mixture, gently spreading so that it covers the top. Bake at 400 degrees for 35 minutes.