Archive for the ‘Potatoes’ Category

Ingredients:

5-6  sized Med-Large Red Potatoes
4-5 eggs (boiled with potatoes)
3 stalks of green onion
3 Stalks of Celery (diced)

Sauce:

1-½ to 2 cups Miracle Whip or Mayonnaise
1 tsp sugar
1 Tbsp ground dill
1 tsp  Season salt (abt 1 tsp or to taste)

Bring eggs and potatoes to boil, then turn to simmer. Cook until you can easily put a knife through them & skin start to split.  Take out and cool until room temp. Remove skin off potatoes and shells from eggs.  Dice potatoes to desired size and add diced green onion and Celery.  In a separate bowl, mix Miracle Whip/Mayo, season salt (abt 1 tsp or to taste), sugar, and dill. Mix and chill in fridge.

* This recipe comes from the kitchen of my sister-in-law’s mother, Pat Fischio.

 5 lb. baking potatoes
 6 oz. cream cheese
 8 oz. sour cream
 ½ c. butter
 ½ c. milk
 2 tsp. onion salt

Peel potatoes and cut into thin slices. Cook 15-20 minutes in boiling water or until fork tender. Drain. Put potatoes and remaining ingredients in a large mixing bowl and beat until fluffy.  Put in a lightly-greased 9×13 dish. Bake, uncovered, at 325 degrees for 50 minutes. (I garnished my pan of potatoes with thin slices of butter and parsley just to add a little “flair.”)

NOTE: Unbaked mashed potatoes may be chilled up to 2 days before baking. Let stand at room temperature for 30 minutes, then bake as directed.

Recipe by: Heather D. White

- 8 cooked potatoes (skin ‘em and dice them up)
- 1 cup sour cream
- 1 stick of butter
- 1 cup of crumbled bacon
- 1/4 tsp. Lawry’s seasoning salt
- 1 green onion, diced
- pepper (how ever much you like)

After it is all mixed together, put it in a casserole dish and cover with a cup of cheese.  Put it in the oven at 350 for 15-20 minutes.  Enjoy!!

 1 tsp. butter or margarine, softened
 1 C. heavy whipping cream
 1/3 C. milk
 1 tsp. salt
 1/2 tsp. pepper
 2 garlic cloves, crushed (or I used a few dashes of minced garlic)
 6 medium potatoes
 1 C. shredded Swiss cheese
 1/4 C. shredded Parmesan cheese

Grease a shallow 1 1/2 qt. baking dish with the butter; set aside.  In a saucepan, combine cream, milk, salt, pepper & garlic. Cook just until bubbles begin to form around sides of pan.  Remove from the heat; cool for 10 minutes.

Peel and thinly slice the potatoes; pat dry with paper towels. Layer half of the potatoes in prepared baking dish; top with half of the cream mixture and half of the cheeses.  Repeat layers. Bake, uncovered, at 350 degrees for 55-65 minutes or until potatoes are tender. Let stand for 5-10 minutes before serving. ENJOY!!!

Recipe from: Heather D. White

 1 jar Alfredo sauce or 2 cans cream of chicken soup
 1 cup milk
 3 large potatoes, sliced lengthwise about 1/8 inch thick 
 5 tablespoons grated Parmesan cheese
 Salt (I prefer garlic salt)
 Pepper
 1-1/2 cups diced ham
 1 (10 ounce) package chopped frozen broccoli, thawed
 2 cups shredded Swiss cheese or colby jack

Preheat oven to 400.  Lightly grease a 9×13 inch baking dish. In a medium bowl, whisk together the Alfredo sauce and milk. Spread 1/4 cup of the sauce in the bottom of the baking dish. Then layer 1/3 of the potatoes over the sauce in the dish. Sprinkle with 1 tablespoon of Parmesan cheese and salt and pepper to taste.

In a separate medium bowl, combine the ham, broccoli and 1 1/2 cups of the Swiss cheese. Mix well and spread 1/3 of this mixture over the potatoes in the baking dish. Then top with another layer of potatoes, followed by the ham mixture, finally topping all with the remaining Swiss cheese and Parmesan cheese. Pour the remaining Alfredo sauce over all.

Cover and bake at 400 degrees for 45 minutes, then uncover and bake at 350 degrees for additional 25 minutes or until potatoes are tender. Let stand 10 to 15 minutes before serving.

OPTIONAL:  I have used a two medium zuchinni’s (diced) in place of broccoli and it was just as good! 

THIS DISH IS AWESOME.  You must try it!!!  You won’t regret it.