Category: POTATOES

CRISPY PARMESAN POTATOES ~ BLOG 366.200

This dish works well with mashed potatoes for a more elegant look or shredded potatoes for that rustic feel and tastes fantastic either way.

CRISPY PARMESAN POTATOES
5 pounds russet potatoes
FRESH ground sea salt and black pepper
1 1/2 cups sour cream (FULL fat)
10 tablespoons butter, melted and divided
1/2 cup whole milk (if using mashed)
1 1/2 cups powdered Parmesan cheese or FINELY grated
2 cups grated Monterey jack cheese
1 cup FINELY grated Parmesan cheese
1 SMALL bunch green onions, minced
2 mini red peppers, sliced thin
1 1/2 cups French’s fried onions

  • Preheat oven to 350°.
  • Grease 9×9 baking dish.

 

  • For the mashed version, peel and cook potatoes in boiling water until fork tender.
  • Drain.
  • Combine the potatoes with the whole milk, 5 tablespoons melted butter and sour cream, blending until potatoes are smooth.
  • Fold in the 1 1/2 cups powdered Parmesan and Jack cheeses.
  • Fold in peppers and green onions.
  • Transfer the potatoes to the baking dish.
  • Combine the fried onions, 1 cup FINELY grated Parmesan cheese and remaining butter.
  • Sprinkle evenly over the potatoes.
  • Bake 45 minutes until heated through and golden. Tent with foil after 25 minutes to prevent burning.

 

  • For the shredded version, peel and rough grate potatoes, drying in cheesecloth.
  • Combine the potatoes with 5 tablespoons melted butter and sour cream.
  • Fold in the 1 1/2 cups powdered Parmesan and Jack cheeses.
  • Fold in peppers and green onions.
  • Transfer the potatoes to the baking dish.
  • Combine the fried onions, 1 cup FINELY grated Parmesan cheese and remaining butter.
  • Sprinkle evenly over the potatoes.
  • Bake 45 minutes until heated through and golden. Tent with foil after 25 minutes to prevent burning.

MISSISSIPPI MUD POTATOES ~ BLOG 366.184

This dish full of golden potatoes, sharp cheddar cheese and crisp bacon is baked to a perfect blending making it a decadent and hearty side dish full of creamy texture, rich flavors and a bit of crunch that you’ll find in every good southern cooks recipe box. I’d wager it is prepared by at least one cook for every church supper and/or holiday meal. These are the PERFECT comfort food! The key to these delectable potatoes is baking them LOW & SLOW so the flavors meld together!

Research on how the recipe originally acquired its name shows very little on the original version – its exact origins are unclear and as muddy as the name, but appears to have been named for the earthy flavors and the “muddy” mixture of ingredients. It does embody the spirit of Southern cooking with its generous use of local staples like potatoes and bacon, making them that staple in Southern kitchens and beyond.

MISSISSIPPI MUD POTATOES
6 cups potatoes, peeled and diced
1 cup shredded cheddar cheese
3/4 cup DUKES mayonnaise
FRESH ground sea salt and black pepper, to taste
1 cup cooked and crumbled bacon
3 cloves garlic, FINELY minced
1/2 cup FINELY chopped green onions

  • Preheat your oven to 325°.
  • Grease a 9×13 baking dish.
  • Mix together the diced potatoes, cheese, bacon, garlic and onion.
  • In a larger bowl whisk the FRESH ground sea salt and black pepper into the mayonnaise.
  • Fold the potato mixture into the mayonnaise mixture until everything is evenly coated.
  • Spread into prepared baking dish.
  • Bake for 1 1/2 hours, or until the potatoes are tender and the top is golden brown.
  • Serve hot!

FONDANT POTATOES aka MELTING POTATOES ~ BLOG 366.23

FONDANT POTATOES aka MELTING POTATOES

Think scallops of the potato world – perfectly seared tops and golden bottoms on the outside and melting tender flesh on the inside, infused with intense flavor from roasting in a buttery stock.

4- 8 russet potatoes
FRESH ground sea salt and black pepper
2 tablespoons avocado or (neutral) oil
2 tablespoons unsalted butter, cut into 1/2″ cubes
6 thyme sprigs
1 cup homemade chicken bone broth

  • Preheat oven to 400°.
  • Carve cut each potato into cylindrical rounds of even size so you have short scallop sized pieces.
  • Pat potatoes dry.
  • Place in a large bowl and toss with half the oil plus all the salt and pepper.
In an ovenproof heavy
  • based skillet, heat the remaining oil over medium high heat.
  • Add the potatoes and sear each side for 5-7 minutes until golden.
Add butter and thyme.
  • Once butter is melted, spoon the butter over the potato to baste.
  • Add stock, bring to a SLOW boil.
  • Transfer to the oven and bake for 30 minutes until the potatoes are tender, basting half way or as needed. Your stock will be absorbed by the potato making your potatoes tender and fluffy.

  • Baste one last time then serve immediately!

COOKING THURSDAY ~ GERMAN POTATO DUMPLINGS ~ BLOG 366.11

In Germany potato dumplings are known as Kartoffel Kloesse. They are traditionally served with a brown butter sauce, but I usually serve them with my Chicken Paprikash and top them with that sauce.

GERMAN POTATO DUMPLINGS
3 pounds potatoes, peeled and quartered
1 cup AP flour
3 LARGE eggs, lightly beaten
2/3 cup bread crumbs
1 teaspoon salt
1/2 teaspoon FRESH ground nutmeg
1/4 cup minced shallots
6 cups homemade chicken bone broth
6 cups water

  • Cook potatoes in boiling water until tender.
  • Drain and transfer to a large bowl.
  • Mash potatoes.
  • Stir in flour, eggs, bread crumbs, salt and nutmeg.
  • Shape into 16 2 inch balls.
  • Bring bone broth and water to a boil in a Dutch oven.
  • Carefully add the dumplings. Reduce heat and simmer uncovered 7-8 minutes until dumplings float and a toothpick comes out clean.

BROWNED BUTTER SAUCE
1/2 cup butter, cubed
1 tablespoon chopped shallots
1/4 cup dry bread crumbs

  • In a small saucepan melt butter and onions over medium heat, stirring constantly, for 5-7 minutes or until butter is golden brown.
  • Remove from heat and stir in bread crumbs.

VERTICAL SCALLOPED AU GRATIN POTATOES ~ COOKING THURSDAY~ BLOG 365.313

It’s been a while since I’ve done a cooking Thursday, but I’m excited to be back among the regular blogging crowd and having the time to sit down and write 😀

This technique is just pure genius – I wish I’d thought of it first. All the yummy gooey cheese mix seeps in between each and EVERY layer adding to the scrumptious outcome.

VERTICAL SCALLOPED AU GRATIN POTATOES Serves 4-6
adapted from https://www.ambitiouskitchen.com/au-gratin-potatoes/

4-5 medium yukon gold potatoes (1 1/2 pounds), thinly sliced into 1/8th inch rounds
1-2 large shallots, cut into thin slices
2 tablespoons salted butter
FRESH ground sea salt and black pepper

  • Preheat the oven 375°.
  • Spray a 1 quart square baking dish with nonstick cooking spray.
  • Toss potato slices in melted butter and sprinkle with FRESH ground sea salt and black pepper.

  • Arrange sliced potatoes in semi-tight slanted vertical rows. Don’t make them too tight, leaving enough space to add in the shallot slices randomly between the rows and on top of potatoes wherever you can fit them.

SAUCE
2 tablespoons salted butter
3 tablespoons WONDRA flour
3/4 cup whole milk
1 cup FINELY shredded sharp cheddar cheese
1/4 teaspoon garlic powder
FRESH ground sea salt and black pepper

  • Add butter and place over medium heat in small saucepan.
  • Once butter is melted, whisk in the flour until golden.
  • Slowly add in milk, vigorously whisking away any lumps. Bring mixture to a simmer.
  • Turn heat to low and stir in shredded cheddar cheese, garlic powder, salt and pepper.
  • Taste and adjust seasoning, if necessary.
  • Pour the sauce evenly over the potatoes and onions to cover them.
  • Cover the pan with foil.
  • Bake for 45 minutes.

TOPPING
1/3 cup gruyere cheese
1/8 – 1/4 cup grated parmesan
FRESH chopped parsle

  • After 45 minutes, remove foil, sprinkle with Gruyere and Parmesan.
  • Return to the oven and bake for 30-45 more minutes or until potatoes are tended and golden brown on top.
  • Remove from the oven and garnish with fresh chopped parsley.
  • Enjoy!

SWEDISH GREEN POTATOES ~ BLOG 365.227

SWEDISH GREEN POTATOES
3 pounds russet potatoes
1 package frozen chopped spinach, thawed and drained WELL
3/4 cup evaporated milk (12 ounce can)
1 teaspoon sugar
FRESH ground sea salt and black pepper, to taste
4 tablespoons butter
2 tablespoons FRESH chopped chives
1/4 cup grated sharp cheddar cheese

  • Preheat oven to 350°.
  • Spray baking dish with non-stick cooking spray.
  • Wash, peel and boil potatoes 20 minutes or until fork tender.
  • Microwave spinach 2 minutes.
  • Drain potatoes, rustic mash and then add butter and seasonings, mixing until fluffy.
  • Fold in spinach and chives.
  • Spread mixture into baking dish,
  • Bake 20 minutes or until heated through.
  • Top with grated cheese during last 5 minutes and serve.

PORK CHOPS & POTATOES ~ BLOG 365.188

The original recipe called for using the slow cooker which is great, but NOT always necessary so I converted this to an oven recipe.

PORK CHOPS & POTATOES
6 bone in pork chops (6-8 ounces each)
1 tablespoon avocado oil
1 tablespoon butter
24-30 ounce package frozen shredded hash browns, thawed
1 1/2 cups grated sharp cheddar cheese
1 can Campbell’s cream of celery soup
1/2 cup milk
1/2 cup FULL fat sour cream
FRESH ground sea salt and black pepper, to taste
1 can French fried onions

  • Preheat oven to 350°.
  • In a LARGE skillet heat oil and butter over medium heat until melted.
  • Generously season pork chops on both sides with FRESH ground sea salt and black pepper.
  • Sear pork chops quickly on both sides. Set aside.
  • In a large bowl whisk together the soup.
  • Stir in 1 cup of the cheese and half of the onions.
  • Fold the hash browns into the soup mixture.
  • Arrange potato mixture in the bottom of a large baking dish.
  • Nestle browned pork chops into potato mixture.
  • Cover and bake 45 minutes.
  • Uncover and top with remaining cheese and onions.
  • Bake another 15 minutes until pork is cooked through and cheese is melted.

NOTE:

  • To convert to a CROCK-POT recipe you don’t need to thaw the hash browns first, just break them up into smaller pieces.
  • Also be sure to spray CROCK-POT well with non-stick spray.
  • Prepare the same as for the oven by layering the potatoes under the pork chops and saving the remaining cheese and onions for the last 15 minutes.
  • Slow cook on low 5-6 hours.

MASHED POTATO ARTICHOKE BAKE ~ BLOG 365.138

MASHED POTATO ARTICHOKE BAKE
4 medium golden potatoes, peeled and quartered
1/4 cup FULL FAT sour cream
2 tablespoons WHOLE milk
2 tablespoons Duke’s mayonnaise
1 tablespoon butter, melted
FRESH ground sea salt and black pepper, to taste
6-7 ounce jar marinated artichokes, drained WELL
3 green onions, chopped
2-3 bacon strips, cooked crisp and crumbled
1/3 cup shredded cheddar cheese

  • Place potatoes in a large saucepan and cover with water.
  • Bring to a boil. Reduce heat, cover and cook 10-15 minutes until tender.
  • Preheat oven to 400°.
  • In a mixing bowl whisk together the sour cream, milk, mayonnaise, butter, salt and pepper.
  • Add drained potatoes and mash well.
  • Fold in artichokes and onions.
  • Transfer to a greased baking dish.
  • Sprinkle with crumbled bacon and cheese.
  • Bake 20 minutes until heated through and cheese is melted.

BAKED GERMAN POTATO SALAD ~ BLOG 365.133

Several of my “new to me” recipes are courtesy of my friend Diana’s mom and grandma’s recipe boxes. This recipe 45 years old and was from her aunt, Carol Booth in 1978. I made only slight alterations to bring it into the 21st century.

BAKED GERMAN POTATO SALAD

2-3 pounds red potatoes; cooked tender, peeled and diced or smashed
2 sweet Vidalia onions, chopped
8 strips bacon; cooked crisp and crumbled – reserve 2 tablespoons of drippings
3/4 cup brown sugar
2/3 cup water, divided
1/3 cup vinegar
1/3 cup sweet pickle juice
1 tablespoon FRESH chopped parsley
FRESH ground sea salt and black pepper, to taste
1/2 teaspoon celery seed
2 tablespoons WONDRA flour

  • Preheat oven to 350°.
  • Layer potatoes into an ungreased 2 quart baking dish.
  • Saute onions in reserved bacon drippings until tender.
  • Stir in brown sugar, 1/2 cup water, vinegar, pickle juice, parsley, salt and celery seed. Simmer 5-10 minutes.
  • Whisk together remaining water and cornstarch until smooth. Stir into onion mixture.
  • Bring to a SLOW boil, cooking 2-3 minutes until thickened.
  • Pour over potatoes.
  • Fold in bacon gently.
  • Bake uncovered 30 minutes.

SCALLOPED POTATOES & PEAS ~ BLOG 365.82

SCALLOPED POTATOES & PEAS
4-6 bacon strips, diced
1 medium onion, chopped
4 cups sliced, peeled & cooked potatoes
FRESH ground sea salt & pepper
10 ounce package frozen peas, cooked and drained
2 cups shredded sharp cheddar cheese
1/2 cup Dukes mayonnaise
1/2 cup WHOLE milk

  • In a large skillet cook bacon until crisp.
  • Remove bacon with slotted spoon to drain on paper toweling.
  • Add onions to drippings, sauteing until tender.
  • Layer potatoes.
    on top of onions.
  • Sprinkle generously with FRESH ground sea salt and pepper.
  • Sprinkle peas on top of the potatoes followed by 1 cup of the cheese and most of the bacon.
  • Whisk together the milk and mayonnaise until smooth.
  • Pour milk mixture over top and sprinkle with remaining cheese.
  • Simmer on low 5-10 minutes or so to heat through.
  • Let stand 5 minutes before serving.

SALISBURY STEAK & POTATO SKILLET

SALISBURY STEAK & POTATO SKILLET
2 tablespoons butter or avocado oil
1 pound ground beef
1 small Vidalia onion, halved and diced
1 shallot, diced
1 clove garlic, minced
1 tablespoon FRESH thyme leaves
10-12 small gold potatoes, quartered
3 cups beef broth
2 tablespoons ketchup
2 1/2 tablespoons Worcestershire sauce, divided
1 teaspoon garlic powder
2 1/2-3 tablespoons cornstarch
FRESH ground sea salt and black pepper, to taste

  • Combine the ground beef, 1 tablespoon Worcestershire sauce, garlic, minced shallot, FRESH ground sea salt and black pepper.
  • Form meat into several “flat meatballs”.
  • Heat the butter or avocado oil in a large skillet.
  • Brown “meatballs” on each side. Remove from skillet and set aside.
  • Microwave halved potatoes 3-5 minutes. Set aside. Do not wipe out skillet.
  • Add onions to skillet, sprinkle with FRESH ground sea salt and black pepper.
  • Saute 5 minutes until starting to caramelize.
  • Add 2 cups of beef broth to onions and simmer 5 minutes.
  • Add potatoes and simmer another 5 minutes until potatoes are tender.
  • Whisk ketchup, remaining Worcestershire sauce, thyme leaves and cornstarch together. If you want a really thick gravy use the entire 3 tablespoons. Stir the mixture into the skillet and cook, stirring frequently until gravy thickens to desired consistency.
  • Add the meat patties back into the pan and simmer on low until heated through.
  • Season to taste.

PORK & SCALLOPED POTATO STEW

While Mary touts this as a one pan recipe I don’t mind the extra dishes to make any recipe easier. Yields 6 to 8 servings

PORK & SCALLOPED POTATO STEW adapted from Mary Berg

STEW
1 1/2 – 2 pounds (700 grams) trimmed pork shoulder or tenderloin, cut into bite sized pieces
FRESH ground sea salt and black pepper, to taste
1/4 cup WONDRA flouor
4 tablespoons butter
1 red onion, peeled & cut into wedges
2 LARGE carrots cut diagonally into large rustic pieces
1 leek, cut into 1 inch slices
4-5 cloves, minced
1 cup (250 milliliters) dry cider (alcoholic – non alcoholic – your choice)
1 cup (250 milliliters) homemade chicken stock
2 sprigs FRESH thyme leaves
1 FIRM sweet apple
Juice of 1 LARGE lemon
2 cups baby spinach leaves

  • Place a large cast-iron skillet or oven-proof pan over medium-high heat.
  • Season the pork in a large mixing bowl with salt and pepper.
  • Scatter with 2 tablespoons flour and toss to coat.
  • Add the avocado oil to the pan and sear the pork in batches until golden brown.
  • Transfer pork pieces to a plate.
  • Add the butter to the pan along with the onions, carrots and leeks, cooking 5-8 minutes JUST until they begin to develop a little color.
  • Stir in the garlic along with the remaining 1 teaspoon flour and cook for 1 minute.
  • Add the pork and any juices back into the pan.
  • Add the cider, scraping the bottom of the pan to release any brown bits.
  • Stir in the stock and thyme.
  • Bring to a boil.
  • Cover the pot, reduce the heat to low and simmer for 45 minutes.
  • Meanwhile, peel and cut the apple into 8 to 12 wedges, toss with the lemon juice and set aside with the greens.

SCALLOPED POTATO TOPPING
1/3 cup (85 milliliters) half and half
FRESH ground sea salt and black pepper
FRESH grated nutmeg
1 tablespoon FINELY chopped thyme, plus more for serving
2 medium (about 550 grams/1 1/4 pounds) sweet potatoes, sliced 1/4-inch thick
2 medium (about 400 grams/3/4 pound) yellow potatoes, sliced 1/4-inch thick
1 SMALL red onion, thinly sliced rounds
Sour cream, for serving

  • Whisk together the cream with salt, pepper, a pinch of nutmeg and thyme.
  • Preheat the oven to 400°.
  • Stir in the apples and greens.
  • Arrange the sliced potatoes on top, alternating between the two colors, tucking in slices of red onion here and there.
  • Brush the topping with the cream mixture and transfer the pan to the oven.
  • Bake for 45 minutes to 1 hour, or until the potatoes are tender and golden brown on top.
  • Cool for 10 minutes before serving with sour cream and a sprinkling of thyme.