Mashed Potato Casserole

Prepare ahead of time and bake when you need them.  Good for a buffet!

10 medium potatoes, peeled
1 cup sour cream
1 cup cottage cheese
1 Tbl grated onion
1/2 cup butter
1 tsp salt
1/2 tsp pepper
1/4 cup grated Parmesan cheese

Boil potatoes in salted water until tender.
Mash or rice.  While still hot, add the sour cream, cottage cheesed, onion, butter, pepper and salt.
Mix well.

Place in a casserole.  Sprinkle Parmesan on top.  Bake in 325 degree oven for 30 minutes.

Potato Bacon Casserole

A good buffet dish to make in advance and pop it in the oven when its needed.

6 medium potatoes
1 tsp salt
1/4 tsp pepper
3 Tbl butter
About 1 cup hot milk, more or less to get desired consistency
1/3 cup chopped onion
4 strips bacon
2 eggs, whisked
1/2 cup sharp cheddar cheese, grated

Cook the potatoes in salted water.  While they are cooking, fry bacon until crisp and cut into small pieces.  Cook the onion in a little butter or olive oil until tender.

Place the potatoes, salt, pepper, butter and hot milk in the large bowl of and electric mixer.
Begin beating at low speed and move up gradually to high speed, beating until potatoes are fluffy.
Add the eggs, cheese, onion and bacon.  Beat until well mixed.

Bake in a buttered casserole at 350 for 30-35 minutes.

Potato-Fennel Gratin

Another great side dish from Carol and Nolan Buck, Eden Prairie, MN


Serves 10
If you make this in a nice serving dish, it looks wonderful and can go from oven to table.
This can be cooked days ahead and reheated at 350 for about 30 minutes.


Preheat oven to 350.  Butter a 10x15x2 (10 cup) baking dish.

2 fennel bulbs
1 yellow onion, thinly sliced
2 Tbl good olive oil
1 Tbl butter
2 lbs russet potatoes (4 large potatoes)
2 cups plus 2 Tbl heavy cream
2  1/2 grated Gruyere cheese (1/2 pound)
1 tsp kosher salt
1/2 tsp ground black pepper


2 small fennel bulbs--remove the stalks and cut the bulbs in half lengthwise.  Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel.  Saute the fennel and onions in olive oil and butter on med heat for 15 minutes, until tender.

Peel potatoes, thinly slice them,  Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups Gruyere, salt and pepper.  Add the sauteed fennel and onion and mix well.

Pour the potatoes into baking dish.  Press down to smooth the potatoes.  Combine the remaining 2 Tbl of cream and 1/2 cup of Gruyere and sprinkle on top.  Bake for 1 1/2 hrs, until the potatoes are tender and the top is browned and bubbly.  Allow to set for 10 min or so and serve.

Twice-Baked Cheddar Cheese Potato Casserole

Makes 12 servings

8 medium baking potatoes, about 8 oz each
1/2 cup butter, cubed
2/3 cup sour cream
2/3 cup 2% milk
1 tsp salt
1/2 tsp pepper
10 strips bacon, cooked and crumbled, divided
2 cups, about 8 oz, shredded cheddar cheese, divided
4 green onion, chopped, divided

Preheat oven to 425.
Scrub potatoes; pierce several times with fork and bake 45-60 minutes or until tender.
Remove from oven.
Reduce oven temperature to 350.

When potatoes are cool enough to handle, cut each potato lengthwise in half.  Scoop out pulp and place in large bowl.  Stir in sour cream, milk, salt and pepper.

Reserve 1/4 cup crumbled bacon for topping.
Gently fold remaining bacon, 1 cup cheese and half of the green onions into potato mixture.
Don't overmix.

Transfer mixture to a greased 11x7 baking dish.  Top with remaining cheese and green onions.  Sprinkle with reserved bacon.  Bake 15-20 minutes until heated through and melty.

Tuscana Soup

2 cups spicy sausage (Jimmy Dean is good)
1 medium onion, diced
2 garlic cloves, minced
5 quarts chicken broth
1/2 tsp thyme
1/2 tsp red pepper flakes (optional and to taste)
4 cups coarsely chopped potatoes
6 cups fresh kale, chopped
4 oz half and half or milk
parmesan cheese to serve

Brown in large sauce pan, breaking up into small pieces.  Drain excess grease.
Add onion and garlic and cook until tender.
Add chicken broth.
Add potatoes and seasoning.
Bring to a boil.  Reduce heat, cover with lid and simmer.
Wash kale, remove the rib and chop leaves into small pieces.
Add kale to the soup and cook until potatoes are tender.
Add milk or half and half
Heat gently.
Season with salt and pepper to taste.

Serve with grated parmesan.

Cream Cheese Potato Soup

4 cups chicken broth
4 cups peeled and cubed potatoes
1/4 cup minced onion
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp ground red pepper
1- 8oz pkg cream cheese, cut in cubes.

Combine broth, potatoes, onion, spices.  Boil on medium heat until potatoes are tender.
Smash a few of the potatoes into the broth to realease their starch for thickening.
Reduce to low heat.
Add cream cheese.
Heat, stirring frequently, until cheese melts.
Serve with bacon, if desired.

Potatoes Au Gratin

Shirley Evans

We use this recipe often.  It is delicious.
This is from Epicurious and is said to be from Ruth's Chris Steak House.
Yield 4-6 Servings

Coat the inside of a large baking dish with softened butter

Mix together and set aside:
1 cup heavy cream
1/2 cup milk
1 1/2 Tbl flour
1 tsp garlic powder
1/2 tsp paprika
1/4 tsp cayenne
1/4 tsp salt
1/8 tsp pepper


3-4 medium potatoes, peeled and sliced thin

1 1/2 cups grated Cheddar cheese
Parsley, if desired for garnish

 Arrange potatoes and onions in prepared baking dish, in layers along with the cream mixture.
Cover the potatoes and bake for 20 minutes.  Uncover and bake another 40 minutes until starting to brown on top. Sprinkle top with cheese.  Bake 5-10 minutes until melty, browned and tender.

Cottage Pie

From Andie Evans
Makes 6 servings
Prep: 30 mins  Bake: 20 mins

One of the few ground turkey recipes that taste good.

2 lb. ground turkey
2 large carrots, finely chopped
2 celery ribs, finely chopped
1 large onion, finely chopped
2 garlic cloves, minced
2 Tbsp. AP flour
1 Tbsp. Penzey's Bouquet Garni spice mix (or 1 tsp. each of sage, thyme and rosemary)
2 tsp. Worcestershire sauce
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 c. chicken broth
1 c. frozen peas
2 1/2 c. mashed potatoes (with added milk and butter), warmed
1/2 c. shredded cheddar cheese, optional

In a Dutch oven, cook the first five ingredients over medium heat until turkey is no longer pink and veggies are tender.

Stir in flour, herbs, Worcestershire sauce, salt and pepper until blended. Add broth; cook and stir for 1-2 minutes or until broth is absorbed. Stir in peas; heat through.

Transfer to a greased 9-inch deep-dish pie plate (or a 9 by 13 casserole pan). Top with mashed potatoes and sprinkle with cheese. Bake at 400 degrees for 20-25 minutes or until filling is bubbly.

Lemon Roasted Potatoes

From Andie Evans

Makes 12 servings

Nonstick vegetable oil spray
4 pounds unpeeled fingerling potatoes in assorted colors (such as red, white, and purple), rinsed, halved lengthwise
1/2 cup olive oil
1 cup extra-virgin olive oil
1/2 cup fresh lemon juice
6 tablespoons chopped fresh dill
4 teaspoons finely grated lemon peel
24 garlic cloves, sliced
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Spray 2 large rimmed baking sheets with nonstick spray. Toss potatoes with 1/2 cup olive oil in large bowl. Sprinkle generously with salt and freshly ground black pepper. Spread potatoes in single layer on baking sheets, dividing equally. Roast 30 minutes.
Meanwhile, whisk extra-virgin olive oil, lemon juice, dill, and lemon peel in small bowl to blend for dressing. Toss garlic and 2 tablespoons dressing in another small bowl. Divide garlic mixture between baking sheets with potatoes and toss; reverse baking sheets and continue to roast until potatoes are tender and brown around edges, about 15 minutes longer.
Toss roasted potatoes in large bowl with enough of remaining dressing to coat and serve.

Potato-Leek Soup with Bacon

From Andie Evans
Time: 40 minutes
Makes 4 servings

2 tablespoons unsalted butter
1/2 teaspoon smoked paprika
1 1/2 cups cubed crusty bread
4 slices bacon, chopped
2 large leeks, white and light green parts only, thinly sliced
2 cloves garlic, chopped
4 cups low-sodium chicken broth
2 medium russet potatoes, peeled and cut into 1/2-inch pieces
Kosher salt and freshly ground pepper
1/2 cup heavy cream
1 1/2 cups frozen peas (do not thaw)
1/4 cup chopped fresh parsley

Preheat the oven to 400 degrees F. Make the croutons: Melt 1 tablespoon butter, then mix with the paprika in a bowl. Add the bread cubes and toss. Spread on a baking sheet and bake until golden, 8 to 10 minutes.

Meanwhile, cook the bacon in a large saucepan over medium heat until crisp, about 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Discard all but about 1 tablespoon fat from the pan. Add the remaining 1 tablespoon butter, then add the leeks and garlic; cover and cook until soft, about 5 minutes. Add the broth, 2 cups water, the potatoes and 1/4 teaspoon each salt and pepper; cover and bring to a boil over high heat. Reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 10 minutes.

Puree half the soup in a blender (remove the filler cap to let steam escape), then return to the pot. Add the cream and bring to a simmer. Add the peas and cook until tender, about 3 minutes. Season with salt and pepper. Serve topped with the croutons, bacon and parsley.

Per serving: Calories 446; Fat 25 g (Saturated 13 g); Cholesterol 91 mg; Sodium 555 mg; Carbohydrate 42 g; Fiber 6 g; Protein 15 g

Hasselback Potatoes

From Andie Evans
Makes 6 servings
Time: 45 minutes

6 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper



Preheat the oven to 425˚F. Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

Skillet Fries

From Andie Evans

Yukon Gold potatoes (or whatever kind you like)
olive oil
kosher salt
black pepper
garlic powder (or any seasoning you have on hand--experiment)

Halve the potatoes and slice them 1/8 to 1/4 inch thin. In a bowl, toss potatoes with olive oil and seasonings. Fry in a skillet over medium heat until they are golden brown and delicious.

Lighter Scalloped Potatoes

From Andie Evans

Makes 6 to 8 servings

Total Cook Time: 40 minutes

2 Tbsp. unsalted butter, plus more for the dish

3 lbs. Yukon gold potatoes, peeled and thinly sliced

2 Tbsp. AP flour

1 c. 1% milk, at room temperature

1 c. whole milk, at room temperature

Freshly ground pepper

1/4 tsp. freshly grated nutmeg

1/4 c. grated gruyere cheese

Preheat the oven to 350 degrees. Lightly butter a 3-quart baking dish. Bring a large pot of salted water to a boil; add the potatoes and cook until just tender, 8 to 10 minutes. Drain the potatoes and return to the pot.

Meanwhile, melt butter in a saucepan over medium heat. Stir in the flour with a wooden spoon to make a paste. Cooke, stirring, until the paste puffs slightly, about 1 minute. Gradually whisk in both milks and simmer, whisking constantly, until thickened, about 3 minutes. Remove from the heat and whisk in 1/2 tsp. pepper, 1 1/2 tsp. salt and the nutmeg. Pour the sauce over the potatoes and gently toss to coat.

Transfer the potato mixture to the prepared baking dish and sprinkle with the gruyere. Bake until heated through, about 10 minutes. Switch the oven to the broiler setting and broil the potatoes until browned on top, about 5 minutes. Let rest 10 minutes before serving.

Per serving: 290 calories, 7 g fat

Herb and Mustard Sirloin with Baked Potatoes

From Andie Evans

Makes 4 servings

Total Cook Time: 30 minutes

4 small russet potatoes, scrubbed

1 1/2 lbs. sirloin steak (1/2 inch thick)

2 Tbsp. spicy mustard, plus more for serving

2 tsp. crumbed herbes de Provence

5 Tbsp. butter

Kosher salt

Freshly ground black pepper

2 Tbsp. chopped fresh chives or scallion greens

Pierce the potatoes a few times with a fork, then microwave until soft, about 15 minutes.

Meanwhile pierce both sides of the steak with a fork. Mix the mustard and herbes de Provence in a bowl and rub all over the steak.

Heat a large cast-iron skillet over medium-high heat. Add 1 Tbsp. butter; as soon as it melts, add the steak and sear on one side until browned, about 7 minutes. Turn and brown the other side, about 4 more minutes for medium-rare. Transfer the steak to a cutting board, season with salt and pepper, and top with 1 Tbsp. butter. Let rest for at least 5 minutes.

Return the skillet to medium-high heat. Add the potatoes and turn to coat on all sides with the pan juices. Cook until the skins are slightly crisp, about 3 minutes.

Mix the remaining 3 Tbsp. butter with the chives and season with salt. Thinly slice the steak on the bias. Serve with the potatoes, chive butter and mustard.

To make Joe-safe, use dairy-free butter.

Old Bay Potato Wedges

From Dana Schrader

Makes 2 servings

2 medium baking potatoes (about 8 ounces each), scrubbed and towel dried

1 tsp extra virgin olive oil

3/4 teaspoon 30% less sodium Old Bay seasoning

Sea salt, to taste

Preheat the oven to 450 degrees. Line a large baking sheet with parchment paper.

Cut the potatoes in half lengthwise. Cut each half into 4 wedges, creating 16 wedges total. In a small glass or plastic mixing bowl, toss the wedges with the olive oil and Old Bay. Place them on the baking sheet in a single layer, not touching. Bake them 20 minutes, and then flip them and bake them an additinal 10-15 minutes, or until they are tender on the inside and golden brown on the outsid. Season with salt. Serve immediately.

Lefse

From Shirley Evans
Makes 48

9 c. instant potato flakes
3 c. powdered milk
3 Tbsp. sugar
3 tsp. salt
9 c. water
3 sticks butter
4 1/2 c. flour

Heat water and butter to boiling. Pour over potato flakes, instant milk, sugar and salt. Mix well.

Pour mixture into 9 x 13 pan and chill (overnight is fine). Cover with damp cloth before chilling.

When chilled, take 1/3 of potato mixture and mix with 1 1/2 cups of flour. Mix in food processor or mixer until it forms smooth ball. Roll into a log and cut log into 16 pieces. On floured cloth-covered board, roll each piece very thin. Bake on hot lefse griddle.

Place on damp cloth and cover with another damp cloth. Continue stacking cooked lefse on top of each other between damp cloths. Keep covered.

Cool and store. Can be frozen.

Chunky Beef Stew

From Shirley Evans
Makes 16 cups

3 lbs. stew meat or boneless beef chuck
vegetable oil
1/2 c. flour
1 tsp. salt
1 tsp. freshly ground black pepper
2 large onions, cut into 1-inch dice
2 (14.5-oz.) cans beef broth
1 (28-oz.) can tomatoes, coarsely torn, including all juices
1/2 tsp. thyme
5-6 russet potatoes, peeled and cut into large chunks
1 lb. carrots, peeled and cut into large chunks

Trim away any obvious fat and gristle on meat. Make sure all pieces are roughly 1-1/2 inch cubes. As you trim the beef, lay the pieces on paper towels. The meat will not brown if it is damp.

Preheat oven to 475 degrees.

In a large sauté pan, over fairly high heat, brown beef in just enough oil to keep the meat from sticking. This should be done in several batches to avoid crowding the meat. Regulate heat so that it browns evenly without burning meat. Do not cook until hard and crusty--just nicely browned. Add more oil, if necessary. As each piece is browned, remove to a 4-qt. oven-proof casserole.

When all the meat has been added to the casserole, toss it with flour, salt and black pepper. Set casserole, uncovered in 475 degree oven for 5 minutes. Toss meat again and return to oven for 5 more minutes. This will result in a nice brown crust on the meat.

While meat is cooking, sauté onions in the same skillet in which you browned the meat. Add a small amount of oil, if necessary.

After meat has cooked in the oven, remove casserole. Reduce over heat to 325 degrees. Add the browned onions to the meat. Then pour one of the cans of beef broth into the sauté pan and scrape up any bits of beef and onion that remain. Pour it all into meat mixture. Add second can of beef broth along with tomatoes and their liquid, and thyme. Place casserole back into oven and cook at 325 degrees for 2 hours. Regulate heat so that the liquid simmers slowly during the cooking time.

After 2 hours, add potatoes and carrots. Continue cooking 30 minutes. Test for doneness. The veggies should be tender, not mushy.

Baked Potato Soup

From Shirley Evans

4 large baking potatoes
5 slices bacon, plus more for garnish
1/2 c. butter
1 large onion, diced
1/2 c. AP flour
6 c. milk
2 tsp. coarse salt
1 tsp. pepper
1 1/2 c. (6 oz.) grated cheddar cheese, divided
1 c. sour cream
sliced green onions for garnish

Preheat oven to 400 degrees. Scrub potatoes, prick several times with a fork and bake 1 1/2 hours until soft. Remove from oven and let cool. When cool, cut in half lengthwise and scoop out potato pulp, set aside. Discard skins.

Cook bacon until crisp. Remove bacon, crumble and set aside. Add butter to pan with bacon drippings, melt. Add onions and saute approximately 4 to 5 minutes until soft. Stir in flour until well combined, cook for several minutes but do not let it brown. Gradually add milk and bring to a boil, stirring constantly.

Pour into crock pot and add potato pulp, salt, pepper, crumbled bacon and 1 c. grated cheese. Stir in sour cream. Warm in crock pot a couple hours or more at low heat until ready to serve. Add extra milk if necessary for desired thickness.

Serve in individual soup bowls garnished with the remaining 1/2 c. cheese, additional crumbled bacon and sliced green onions.

Au Gratin Potatoes

From Shirley Evans 

Makes 8 servings

1-1/2 lbs. potatoes, sliced 1/8” thick        

1-3/4 c. chicken broth                 

1-3/4 c. whole milk                                                 

3 Tbs. melted butter

2 Tbs. flour                                                                

2 c. grated Gruyere cheese

3/4 c. grated Parmesan cheese                                  

1 Tbs. chopped fresh parsley

1 Tbs. chopped fresh chives

Heat oven to 325 degrees. In saucepan, bring potatoes, chicken broth and milk to a boil. Reduce heat to medium and cook for 5 minutes more. Drain, reserving liquid. Layer potatoes in greased 2 qt. baking dish.

In same saucepan over medium heat, cook butter and flour 1 minute, stirring often. Slowly whisk in reserved liquid. Bring to a boil. Cook 1 minute more, whisking constantly.

Stir in remaining ingredients; pour over potatoes. Bake 45 minutes or until bubbly. Let sit 15 minutes before serving.