Parmesan Potatoes Filed under ( potatoes )

My sister in law often makes these potatoes so I thought I would give it a try. This recipe is another one of those that any amount works but I will try to give you an idea of exactly what to use. I also like to do these same potatoes in foil on the grill - just dice or slice, season and seal tightly. They usually take about 40 minutes or so for the potatoes to be tender. The recipe listed below could be diced and seasoned just about any way your little heart desires! These are heavenly! We love to have these potatoes in the summer with grilled steaks and a yummy salad.

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Parmesan Potatoes

2 - 2 1/2 lbs of thinly sliced potatoes
1/2 stick butter
1 cup Parmesan cheese
onion, cut into rings
1 Tbsp flour
salt and pepper

Spray a 9 x 13 with a cooking spray. Place a thin layer of potatoes, layer of 8 onion rings, sprinkling of flour, salt/pepper, 1/3 Parmesan cheese and about 1/3 of the butter - chopped into little pieces - repeat 2 times. Seal tightly with foil and bake at 400 for about 40 minutes.

Classic Parmesan Scalloped Potatoes Filed under ( potatoes, Side Dish )

I love Southern Living! I have always gotten the Southern Living magazine and this is usually my "go to" when I need a recipe. Very rarely to a cook something out of the magazine right when I get it. I usually collect the magazines and go back and look on occasion.

I found this recipe for Classic Parmesan Scalloped Potatoes in the April magazine. I am always making Cheesy Potatoes so I wanted to try another potato side dish. These were heavenly. I wanted to cut calories a little so I used one cup of cream and 2 cups of half and half. They were amazing but next time - I may try using some skim milk too. I highly recommend trying these yummy potatoes!

I apologize for the poor picture! I need to work on this! I am always in such a hurry !

Classic Parmesan Scalloped Potatoes ( adapted from Southern Living)

2 lbs. Yukon gold potatoes, peeled and thinly sliced ( I forgot to peel :)
3 cups whipping cream
1/4 cup chopped fresh flat-leaf parsely ( i used 1-2 Tbsp dried)
2 garlic cloves, chopped
1 1/2 tsp salt
1/4 tsp ground pepper
1/2 cup grated Parmesan cheese

Preheat oven to 400. Layer potatoes in a 9 x 13 baking dish. Stir together cream and next 4 ingredients and pour over potatoes. Bake at 400 for 30 minutes, gently stirring every 10 minutes Sprinkle with Parmesan cheese and bake for 15 more minutes or until bubbly and golden brown. Let stand on wire rack 10 minutes before serving. 8- 10 servings

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Cheesy Potatoes Filed under ( potatoes, Side Dish )

I know everyone has a recipe for Cheesy Potatoes. I have tasted many and think this is the best one - tastes great, sets up nicely and looks so yummy. This recipe came from my friend Lori years ago. I made these this past weekend when my parents were here. I made these ... and the brisket before they arrived so meal time would be a snap!

Cheesy Potatoes

2 lbs frozen shredded potatoes (or diced), thawed
1/2 cup butter, melted
1 tsp salt
1/2 tsp pepper
2 tsp onion flakes
1 can cream of chicken soup ( I like cream of celery too)
1 pint sour cream
2 cups grated cheddar cheese
1 cup crushed cornflakes
1/8 cup butter,melted

Grease a 9 x 13 pan. Mix thawed potatoes and the next 7 ingredients stirring to mix. Pour mixture into prepared pan. Mix crushed cornflakes and melted butter - sprinkle on top of potato mixture. Bake at 350 for 45-60 minutes or until bubbly and golden. *can be prepared a day ahead - just refrigerate until ready to bake)

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Roasted New Potatoes Filed under ( potatoes, Side Dish )

This is a favorite quick/easy side dish. My Baylor friend Lya told my about it. I just buy the smallest red new potatoes I can find. I put them in a ziploc bag, added olive oil, sea salt and a favorite herb. I have done rosemary in the past but my girls don't love it so this time I sprinkled in some Herbs de Provence and they were so yummy. I cooked them at 350 for about 30 - 40 minutes or until done and slide right off a knife. My youngest said, "I just want to the outside of the potato -so good!" They are so good. You will have to give it a try!

Roasted New Potatoes

10-15 small new potatoes
olive oil
sea salt
favorite herbs

Toss in a ziploc bag and empty contents in a 9 x 13. Roast for 30-40 minutes or until tender.

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Mexican Potato Soup Filed under ( Mexican, potatoes, soup )

Life is a little nutty right now so I wanted to make a quick and easy meal. I remembered I had this Mexican Potato Soup - easy and yummy. The whole family loved it.

Mexican Potato Soup

1/3 lb bacon, cooked and crumbled
1/2 cup diced onion
2 Tbsp bacon drippings or 2 Tbsp oil
3 cans Cream of Potato Soup
2 1/2 cans milk
1 can Fiesta whole kernel corn, drained (corn with diced red/green peppers)
1-2 Tbsp. diced pickled jalepenos
4 oz grate Monterrey Jack cheese

Saute onion in drippings or oil. Add the rest of the ingredients except the cheese. Heat to a gentle boil and reduce to a simmer for 30 minutes. Add cheese and heat til melted. Serve warm with crusty French bread or Tortilla Chips.

*can use jalepeno Monterrey Jack cheese instead of chopped pickled jalepenos
**Mine got a little too thick after waiting for all family to eat so I added some extra milk - worked great

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Garlicky Accordian Baked Potatoes Filed under ( potatoes, Side Dish )

These are just a fun variety of a baked potato. I am always looking for ways to liven up the basic foods. My oldest and I thought they were great. My hubby and youngest just thought they were okay - good but nothing major. Our middle just doesn't eat potatoes - imagine that. Okay - she eats french fries! :)

P.S. My hubby is playing around with a new lens - we didn't love the picture but wanted to share it anyway!

Garlicky Accordian Baked Potatoes (Adapted from Dining by Fireflies, Charlotte Jr. League)

(I halved this recipe and only made 5 potatoes)

10 medium baked potatoes
1 cup butter, melted
3 Tbsp olive oil
2 cloves garlic, minced
salt and pepper to taste
6 oz freshly grated Parmesan cheese (I forgot this but think it would have been even better)

Preheat oven to 375. Thinly slice potato 3/4 way through crosswise, carefully leaving the bottom whole. Combine butter, olive oil and garlic in shallow bowl. Roll potatoes in butter mixture and place in large, shallow roasting dish. Pour remaining butter mixture over potatoes. Season with salt and pepper. Bake, basting frequently, until tender and golden -about 1 1/2 hours. Sprinkle with Parmesan cheese just before serving. (Can be made earlier in the day and reheated just before serving)

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