Potato Recipes?

How should I cook them? With what spices etc..?


Thank youPotato Recipes?
INGREDIENTS


4 russet potatoes, sliced into 1/4 inch slices


1 onion, sliced into rings


salt and pepper to taste


3 tablespoons butter


3 tablespoons all-purpose flour


1/2 teaspoon salt


2 cups milk


1 1/2 cups shredded Cheddar cheese


DIRECTIONS


Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.


Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.


In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.


Bake 1 1/2 hours in the preheated ovenPotato Recipes?
for great mashed, add cut up onion to the water while boiling, add some garlic toward the end..when mashing, add some celery salt..yum
You could make some garlic mashed potatoes, get redskin potatoes and quarter with peal left on, boil till done, mash and then add about a teaspoon of garlic and a half a teaspoon of parsley.. salt and pepper to taste, you can also add some cheddar cheese too..
Scalloped Potatoes:





1 teaspoon unsalted butter


3 cups heavy cream


2 3/4 pounds Idaho potatoes, peeled and cut into 1/4-inch slices


1 1/4 teaspoons salt


3/4 teaspoon freshly ground black pepper


6 ounces Swiss cheese, grated





Preheat the oven to 400 degrees F.


Lightly grease a 1 1/2-quart baking dish with the butter and set aside.





Place the cream in a large saucepan and bring to a simmer over medium-high heat. Add the salt and pepper, and stir well. Add the potatoes, adding more cream, if necessary, to completely cover the potatoes. Lower the heat to medium-low and simmer until the potatoes are barely fork tender, about 10 to 12 minutes. Remove from the heat.





With a large spoon, transfer 1/3 of the potatoes with some of the cream to the prepared dish, forming an even layer on the bottom. Top with 1/3 of the cheese, and continue layering the potatoes and cheese, ending with cheese on top.





Place on a baking sheet and bake until golden brown and bubbly, about 30 minutes.





Remove from the oven and let sit for 5 minutes. Serve hot.





Yield: 4 servings








Roasted Garlic Mashed Potatoes:





3 heads garlic, halved


3 tablespoon olive oil


2 pounds potatoes, peeled and diced


4 ounces (1 stick) butter, cubed


1/2 to 3/4 cup heavy cream


Salt and white pepper





Preheat the oven to 450 degrees F.


Place the garlic on a pie pan and drizzle with olive oil. Season with salt and pepper. Place in the oven and roast for 35 to 40 minutes, or until tender and golden brown. Remove from the oven and cool. Squeeze or remove the garlic cloves from the head and place in a small bowl. Using a fork, mash the garlic until smooth. Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes. Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrate the potatoes. Remove the potatoes from the heat. Add the garlic and butter. Using a hand-held masher, mash the butter and garlic into the potatoes. Add enough cream until desired texture is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper.





Yield: 6 to 8 servings








heres two i like. hope you do too. enjoy.