Delmonico Potatoes
9 medium potatoes,
1/3 cup margarine,
1/3 cup flour,
2 1/4 cups light cream or milk,
1/8 teaspoon pepper,
1 (4 ounce) package shredded Cheddar cheese,
3 tablespoons bread crumbs
Cook potatoes in salted water 20 to 30 minutes or until tender.
Drain and cool. Peel and dice. In large saucepan over medium
-high heat, melt margarine; stir in flour, stirring constantly.
Gradually add cream and cook until thick and bubbling. Stir in
2 teaspoons salt and 1/4 teaspoon pepper. Gently stir in diced
potatoes. Pour into greased 12 x 8-inch pan. Sprinkle with
cheese, then bread crumbs. Bake at 325 degrees for 25
minutes or until cheese melts and is bubbly.
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Herb Roasted Potatoes
1 1/2 pounds Idaho potatoes, unpeeled,
cut in 3/4-inch cubes
1/2 teaspoon salt
1 small onion, diced
1 tablespoon olive oil
1/8 teaspoon coarsely ground pepper
1/8 teaspoon crushed red pepper flakes
1 teaspoon thyme
1 teaspoon tarragon
1 teaspoon rosemary
1/4 teaspoon salt
1 tablespoon grated Parmesan cheese
Put the potatoes in a colander and sprinkle with the 1/2 tsp salt.
Set aside to drain for 30 minutes. Heat the oven to 450 degrees;
have ready a heavy baking sheet. Put the potatoes in a towel and
squeeze dry. Transfer to a mixing bowl and add remaining
ingredients except Parmesan cheese.Spread on baking sheet.
Bake, stirring several times, until potatoes are tender and brown,
20 to 25 minutes. Sprinkle with cheese and serve at once.
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Potatoes & Broccoli Supreme
3 cups hot mashed potatoes, about 5 or 6 potatoes
3 oz. pkg. cream cheese, softened
1/4 cup milk
1 egg
2 tablespoons margarine
salt and pepper to taste
1 (2.8 oz.) can French fried onions
10 oz. frozen broccoli spears, cooked and drained
1 cup shredded American cheese
Whip together first 5 ingredients until smooth. Season with
salt and pepper to taste. Fold in 1/2 can French Fried onions.
Spread potato mixture over bottom and up sides of a buttered
8"x12" dish to form a shell. Bake, uncovered, at 350 degrees
for 25 to 30 minutes. Arrange hot broccoli in potato shell;
sprinkle with cheese and remaining onions Bake,
uncovered, 5 minutes longer.
Serves 8.
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Scalloped Potatoes
10 potatoes -- peeled
5 tablespoons butter
1 cup milk
5 slices Velveeta cheese
Preheat the oven to 350*F. Slice potatoes and place in a
9 X 13-inch dish; dot with butter. Pour milk over all. Bake
for 1 hour and 15 minutes. Top with cheese after the
potatoes are done; let melt and serve.
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Creamy Stuffed Potatoes
2 large baking potatoes
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
salt, pepper
1 cup any of the following, your choice: Cooked broccoli, chopped
spinach, carrots or peas, tuna, dried beef, cubed cooked chicken
or ham, or whatever you think sounds good, or a combination
thereof.
A sprinkling of shredded cheese for topping, if desired
Scrub and prick the potatoes. Bake at 375 for 45 minutes to one
hour, until tender when squeezed or pierced with a fork. Meanwhile, make a white sauce by melting the butter in a saucepan and stirring in the flour. Continue to stir over medium heat until the mixture is bubbly, but don't let the flour burn. Add the milk gradually, stirring or whisking all the while, until the consistency is as thick and creamy as you like. Adjust seasoning with salt and pepper. Add veggies and/or meat, reduce heat to low and keep warm until the potatoes are done. When they are baked, place each on a serving plate or shallow bowl. Make an "x" on the top with a knife and squeeze the sides with both hands to "fluff up" the potato. Top each with creamy sauce mixture and a sprinkling of cheese, if desired.
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