Scalloped Potatoes

 Thin sliced potatoes with a creamy homemade sauce are a great compliment to any meal. As a bonus, this recipe is gluten free!

Recipe Source: Sustainable Cooks

Ingredients

4 Tablespoons butter  (divided) plus more to grease the baking dish

1 Tablespoon cornstarch

3 garlic cloves, finely minced

1 12-ounce can evaporated  milk

5 cups thinly sliced Yukon Gold potatoes, peeled (about 2 - 3 pounds)

1/2 cup white onion, thinly sliced

1 1/2 tsp. salt, divided

1/2 tsp. pepper

1/4 tsp. smoked paprika

1/2 tsp. dried thyme

INSTRUCTIONS

Preheat oven to 375 degrees.

Butter a 9x13 inch glass baking dish.

In medium saucepan, melt 2 Tablespoons butter over medium-low heat. Stir in garlic and cook for about 2 minutes.

Sprinkle cornstarch over the butter and whisk to form a paste. Cook for approximately 3 minutes, stirring constantly.

Slowly pour in the milk, whisking to incorporate. Increase temperature to medium and bring the milk mixture to a near boil for 2 minutes, whisking constantly.

Layer half of the potatoes and half of the onions in the bottom of the baking dish. Sprinkle with half of the salt, pepper, thyme and smoked paprika. Dot with 1 Tablespoon butter, cubed. Pour 1/3 of the milk mixture over the potatoes.

Layer with the rest of the potatoes, onion, salt, pepper, smoked paprika and thyme, cubed butter and milk mixture.

Cover tightly with foil and bake for 35 minutes. Spray the underside of the foil with cooking spray to present sticking.

Uncover and bake until potatoes are browned, about 30 more minutes.

Note: this dish can be made dairy free by substituting almond milk for the evaporated milk and dairy free butter for the butter.

Bacon Ranch Potato Salad

 A cool and creamy summer side dish for your next barbeque.

As a bonus, this is dairy free.

INGREDIENTS

2 pounds gold potatoes (if large, peel; if small, there is no need to peel the potatoes)

1/2 cup mayonnaise

1 tsp. dried dill weed

1 tsp. garlic powder

1 tsp. onion powder

3/4 tsp. salt

1/2 tsp. black pepper

1 Tablespoon cider vinegar

4 strips of bacon, cooked and crumbled

1/2 cup sliced green onions

2 Tablespoons sliced chives

1 Tablespoon minced fresh dill

INSTRUCTIONS

Place potatoes in a large pot and cover with water. Add one teaspoon salt. Bring to boil and cook until potatoes are fork tender. Drain, cool, and slice into bite size pieces.

Cook bacon until crispy. Drain fat on paper towels and crumble.

Whisk together mayonnaise, herbs, spices and vinegar until smooth and creamy.

Combine potatoes, sliced green onions, bacon and mayonnaise mixture in large bowl. Stir gently to combine. Cover and refrigerate at least 30 minutes before serving.

Crash Hot Potato "Bruschetta" with Smoked Salmon

 Crispy potato rounds replace the bread in this gluten-free appetizer that will please everyone.

Ingredients:

For the Potatoes:

1 1/2 pounds petite gold potatoes

2 Tablespoons olive oil

1/2 tsp. salt

1/4 tsp. black pepper

For the Topping:

6 ounces whipped cream cheese

5 ounces smoked salmon

1/4 cup finely chopped red onion

2 Tablespoons drained capers

Fresh dill

Instructions:

In medium saucepan, add the potatoes and enough water to cover them by at least an inch.

Bring to a boil and reduce heat to medium. Boil uncovered for about 15 minutes or until you can easily pierce the potatoes with a parking knife. Drain in a colander.

Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper

While the potatoes are hot, place them on the baking sheet. Using the bottom of a drinking glass or other flat-bottomed object, smash the potatoes to about 1/2 inch thickness. Be careful not to smash them so much that they fall apart.

Using a pastry brush, paint each potato round with olive oil. Sprinkle generously with salt and pepper.

Use a spatula to carefully flip each round and repeat with olive oil, salt and pepper.

Bake the potatoes for 20 - 25 minutes until they are crisp and golden brown on the edges.

Allow the potatoes to cool on the baking sheet for about 15 minutes.

Top each potato round with a teaspoon of whipped cream cheese. Top the cream cheese with salmon, red onion, a few capers and a sprig of dill.

Transfer to a serving platter and eat right away. These are best served when the potato is still warm.

Recipe Source:  Simply Recipes.

Baked Garlic Parmesan Potato Wedges

This recipe from "Creme de la Crumb" (love that name) is a great side dish and alternative to baked fries.

Ingredients

3 or 4 russet potatoes, sliced into wedges
4 Tablespoons olive oil
2 teaspoon salt
2 teaspoon garlic powder
2 teaspoons Italian seasoning
1/2 cup shredded Parmesan cheese
1/4 cup finely chopped fresh parsley.

Instructions

Preheat oven to 375 degree. Lightly grease a large baking sheet.
Place potato wedges in large bowl. Add olive oil and toss to coat. Combine spices in small bowl.
Add Parmesan cheese and spices and toss to coat evenly.
Place potatoes on baking sheet in a single layer with skin sides down. Bake 20-25 minutes until potatoes are tender and golden.
Remove from oven and sprinkle with finely chopped parsley.

Cheesy Hashbrown Potatoes

This recipe is an old favorite!

Ingredients

1 2-pound package frozen hash browns, thawed

1 can cream of chicken soup

1/2 cup chopped onions

1 cup sour cream

2 cups grated cheddar cheese

1.5 sticks of butter

2 cups corn flakes, crushed

1/4 cup butter

Instructions

Preheat oven to 350 degrees.

In large bowl, combine 1/2 cup melted butter, thawed hash browns, soup, onion, sour cream and cheddar cheese.

Pour into 9x13 inch casserole.

Brown cornflake crumbs in 1/4 cup butter. Place on top of casserole.

Bake for 40 minutes covered.

Twice Baked Potatoes with Pesto and Sun-Dried Tomatoes

Ingredients

3 large baking potatoes
1/4 to 1/2 cup milk
1/2 cup basil pesto
1/3 cup julienne sun-dried tomatoes packed in oil, drained
1/4 cup sliced black olives
1/2 cup finely shredded Parmesan cheese
Chopped fresh basil
Additional shredded Parmesan cheese

Instructions

Preheat oven to 375 degrees.
Gently scrub potatoes, but do not peel. Pierce potatoes several times with a fork. Bake about one hour of until potatoes are tender when pierced in the center with a fork.  Allow to cool until they are easy to handle.
Cut each potato in half lengthwise. Scoop out inside, leaving a thin shell. Mash potatoes with milk in medium bowl with potato masher or electric mixer until no lumps remain. The amount of milk needed will vary with the type of potato used. Stir in pesto, sun-dried tomatoes, olives and 1/2 cup cheese. Add salt and pepper to taste. Fill potato shells with potato mixture. Place on ungreased cookie sheet. Bake about 30 minutes or until hot. Sprinkle with additional chopped basil and Parmesan cheese.
6 servings.

Make Ahead Mashed Potatoes

When you are busy putting together a holiday meal, anything that you can make ahead is a big help. This mashed potato recipe is made 24 hours ahead and simply popped into the oven before the big meal. And did I mention that it is creamy and rich and delicious?

Ingredients

5 pounds Yukon Gold potatoes (no substitutes)
8 ounces cream cheese
1 stick of butter
1 cup sour cream
Salt and pepper
Milk
1/4 cup chopped chives (optional)

Instructions

Peel and dice potatoes. Boil in salted water until soft but not mushy. Drain well.
Return potatoes to pot. Mash roughly.
Combine mashing while adding cream cheese, butter and sour cream.
Mix until smooth with electric mixer.  Add small amount of milk to achieve desired consistency.
Season with salt and pepper to taste.
Place in casserole that has been greased with butter. Sprinkle with chives, if desired.
Cover and refrigerate over night.
On the day of serving, bake for 45 minutes in 350 degree oven or until hot.

Dijon Roast Potatoes

Ingredients

1/3 cup Dijon mustard
2 Tablespoons olive oil
1 clove garlic
1/2 teaspoon Italian seasoning
2 pounds medium-sized red potatoes, cut into chunks

Instructions

Preheat oven to 425 degrees
Mix Dijon mustard, olive oil, garlic and seasoning in small bowl.
Place potatoes on lightly greased 13x9 inch baking dish.
Toss with mustard mixture.
Bake for 35-40 minutes or until potatoes are tender when pierced with fork.
Stir occasionally while cooking.

Potato Salad Italiano

Ingredients

10-12 new red potatoes, cut into quarters (leave skins on)
1/2 cup chopped green onions
1/4 cup fresh parsley
1/4 cup sliced black olives
1/2 cup Italian salad dressing


Instructions

Cover potatoes with cold water. Bring to boil and cook until tender, but still firm. Do not overcook.

Combine Italian salad dressing, green onions, parsley and black olives. Pour over hot potatoes.
Stir gently to coat. Refrigerate 1 - 2 hours before serving to blend the flavors.
Toss again before serving.