We have some special dates coming and would like some new recipes...anything you like or fix often -- would you be kind enough to share? Thank you so much!

                     
* Exported from MasterCook *

                         Carrot and Potato Gratin

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Carrots                         Casseroles
                Cheese                          Potatoes
                Side Dish Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2         Pounds  Russet potatoes -- peeled and thinly sliced
  1 1/4         Pounds  carrots -- peeled and thinly sliced
  1           Teaspoon  salt
  1 1/4           Cups  Gruyere Cheese (about 6-oz) Spluge It Will Make Such a Difference in This Recipe) Janie
  1                Cup  low salt chicken stock
     1/2         Stick  butter

Position oven rack in the top third of the oven and preheat to 375. Butter a 13x9x2" baking dish. Boil the potatoes and carrots together for about 5 minutes. Drain well. Arrange 1/4 of the cooked vegtables over the bottom of the prepared dish. Season with salt and pepper. Sprinkle with 1/4 of the grated cheese. Repeat layering 3 more times. Pour the broth over all. Dot the entire top of the casserole with the butter, broken into small bits. Cover with foil and bake till the broth is absorbed about 1 hour. Uncover and bake for an additional 10 minutes to brown the top. Allow to sit for 10 minutes before serving~ Janie

pegg                                  

Linda,You know I am not fond of potatoes so I have quite a stash of recipes! I make this quite a bit~don't let all the words confuse you like the near perfect potato slices...yeah, right! lol It is really kind of simple...sometimes I mix the potatoes with a sweet potato layer and will even put a layer of fresh spinach leaves and some parm. Of course our exotic mushrooms are generally just the white ones. I might also suggest if you are going to use sweet potatoes just throw both kinds of potatoes in the microwave for a few minutes so that the potatoes are done in a more timely manner...

Linda

Just another roasted potato recipe, but rather tasty with some dipping sauce! This is so easy to divide the recipe, too.

I make both of these regularly and they are from idahopotato.com also

 Hey, LC! Any luck finding that mascarpone cheese today? Hmm? :o)

 Here is one of our very most favorite spud recipes. Me, not being a huge spud fan will not pass this one up. I've got a couple more I'm gonna go and find for you that are also huge faves around here. DH has never met a potato he didn't like. These three recipes are the ones HE requests most often. 

#1 is -

Creamed Dill Potatoes

4 c. diced potatoes
2 tsp. salt (or less)
1/2 tsp. pepper
1 Tb. dill seed (I use more as we
really like the dill flavor.)
2 c. heavy cream

Place potatoes in shallow baking dish. Mix all other ingredients together and pour over potatoes. Bake @ 350 degrees for 1 hr.

Yield: 6 servings

*The original recipe comes from Farm Journal's Americas's Best Vegetable Recipes. It calls for dill weed, 1 c. cream & 1 c. milk. We've found that we much prefer it with the dill seed and also using all cream. It seems too watery otherwise. The flavor is good, but with the cream it is so much better.
Also, you may want to set the casserole on a cookie sheet or something, as it can cook over. 

I'll be back with #2! 

Here's #2 -

I got this recipe from one of my SIL's. She's not sure where it came from. Is it high in cholesterol? You bet, but worth every bit.......

Anne's AuGratins

6 - 8 baking potatoes, boiled in jackets, cooled, peeled & cubed or sliced
2 bunches green table onions
1 pint sour cream
1 can cream of chicken soup
2 c. shredded cheddar cheese

Put sliced or cubed potatoes in a 9 X 13" greased baking dish. In medium bowl, mix together all other ingredients. Spread over potatoes. Bake at 350 degrees for 45 min. or 'til heated through and cheese is bubbly.

This is wonderful with ham, BBQ ribs or meatloaf! Since there are only 2 of us here, I usually divide the recipe and put it in 2 smaller baking dishes and freeze one of them before baking for later use. It freezes well, but I don't think I'd leave it past 2 or 3 months.

I'll return with #3.......... 

 #3 -

DH is a meat & potatoes kinda' guy! I have developed a rather strong aversion to spuds as a result. Then I decided to start playing with those tubers & looked everywhere I could to find some new & interesting recipes. I found this one in a Williams-Sonoma cookbook I received as a gift. It's all potatoe recipes & I have found some rather delightful & surprisingly delicious concoctions! This is definitely my favorite!
Home Fries with Red, White & Green Onions
(pg. 93, Wms.-Sonoma Potato; copyright 2002)
Kosher salt & freshly ground pepper
3 large Yukon gold potatoes, about 1 1/2 lb. total weight, scrubbed
3 Tb. unsalted butter
1 Tb. olive oil
1 c (4 1/2 oz.) diced red onion
1 c.(4 1/2 oz.) diced white onion
4 green (spring) onions, including pale & dark green parts, chopped ( about 1 c.)
In a large pot of salted boiling water, cook the unpeeled whole potatoes until tender when pierced with a small knife, about 35 minutes. Drain the potatoes, let them cool & refrigerate them until cold, at least 2 hours or up to 1 day. Peel the potatoes & cut into 1/2" cubes.
In a large, heavy nonsitck frying pan, melt 2 Tb. of the butter with the oil over med.-high heat. Add the potatoes, red onion & white onion & toss to coat. Sauté, tossing every 3 or 4 minutes, until the potatoes are light brown & the onions are just beginning to brown, about 15 mintues total. Sprinkle with 1 tsp. kosher salt & 1/2 tsp. pepper. Toss to blend. Cook until the potatoes & onions are golden brown, about 5 minutes longer. Add the green onions & remaining 1 Tb. butter. Toss until the butter melts & the green onions just wilt, about 1 minute. Transfer the home fries to a bowl & serve.
Yield: 4 servings

About Kosher Salt, Wm.-Sonoma Glossary says: "These pure coarse rock salt granules are a bit larger than poppy seeds & contain no additives. Kosher salt has a clean taste & is not as strong as regular table salt. If using regualr table salt, use only half the amount called for in the recipe."

We use it almost exclusively now!

Now if I could find some mascarpone, I think I'd likely have a #4 :O) 

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• Kay *gasp* you don’t love spuds? They are my all time down fall! I really have never found anyway I don’t love them…I have to watch it or I’d have to Pam my hips just to get in and out of my car!! Okay, it’s not really THAT bad. *grin* And NO!! *pout* I have NOT found the mascarpone cheese ~ I’m on a hunt just like a "spider pig" after it…I’ll find it yet! *wink-wink* Thank you!
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• Pegg ~ that recipe looks divine and while I’m out finding the mascarpone I’ll just put the Gruyère cheese into the hunt as well, thank you!
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• Linda ~ hope you are feeling a little better this morning! Thank you for the recipes….you know how my bunch likes their potatoes, your DH fits right in here! lol
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• Thank you for such wonderful ideas ~ I have these recipes printed and will be fixing each one of these, again, thank you girls!
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ENJOY!!!

Kate's Potato Recipes

Great post idea Linda. Useful on an almost daily basis.

Kate-  Many Thanks for that link . I have looked repeatedly for this recipe and found it on your site.My family enjoys this recipe a lot. I usually use Fit and active Mayo from Aldi or the reduced Fat Hellmanns Delicious!

Awesome Parmesan Potatoes

Source of Recipe-  Recipe Copied and pasted from Kate's site.

MC TOH 2005

List of Ingredients

5 cups potato slices
3/4 cup grated Parmesan cheese
1/2 cup mayonnaise

Recipe

1. Combine potato, cheese and 1/2 cup mayonnaise. Mix lightly. Spoon into a 9-inch pie plate that has been brushed with the additional mayonnaise. Bake at 400 degrees for 45 minutes. Cover with foil and continue baking 15 minutes, or until potatoes are tender. Invert onto a serving plate immediately. Cut into wedges to serve.

2. My Additions: I use a combo of Asiago, Parmesan and Romano cheeses. I add a clove of minced garlic. I have also used a few shakes of paprika or Emeril's Essence. I spray the pie plate with Pam instead of using mayo on it. I don't cover them after 45 minutes, just continue to bake uncovered for a full hour and they are so brown and form a nice crust

One of our all time faves is ....

Two-Potato Mash

4 medium potatoes
2 small sweet potatoes
1 cup Milk
1 cup grated Cheddar cheese
1/2 cup sour cream
2 tbsp chopped green onion
1 tsp salt (or to taste)
Pinch nutmeg

Peel and quarter regular potatoes. Peel and cut sweet potatoes into eighths. In large saucepan, cover regular potatoes with cold water; bring to boil and cook for 5 min. Add sweet potatoes; cook another 15 min or until fork-tender. Drain; return to low heat for 3 min to dry, shaking pan occasionally. Mash potatoes until smooth. Continue mashing while gradually adding Milk. Stir in Cheddar cheese, sour cream, onion, salt and nutmeg.

I also use this recipe to top a shepherds pie ... NUM-O!

http://community.tasteofhome.com/forums/p/163638/3359575.aspx#3359575  I thought we could add this post to keep the potato  recipes together.

 Great posts.Saving to my favorites.

Alliea