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Side dish-type potato recipes, please! I'm sick of boring old baked potatoes. I have a twice baked recipe that I'm happy with. I'm looking for something with cheese, onions, etc.

HELP! :help:
 

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Au Gratin Potatoes

Yield: 12 Servings

12 md Potatoes; cooked, peeled & shredded
1 ts Salt
1/2 ts Pepper
1/2 ts Garlic salt or onion salt
2 c (8oz) shredded cheddar cheese
1 c Whipping cream

Preheat oven to 350°. Grease a 13x9x2" baking dish.
Mix salt, pepper and garlic salt.
Layer potatoes and seasonings in pan.
Sprinkle with cheese; pour cream over.
Bake 1 hour or until golden.

Makes 12 to 15 servings.
 

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Delmonico Potatoes

Yield: 12 Servings

1 c Milk
1 c Heavy cream
1 1/2 ts Salt
1 ts Dry mustard
1/4 ts Pepper
1/4 ts Ground nutmeg
1 1/2 lb Sharp cheddar; shredded
9 md Potatoes; cooked, peeled, & shredded, about 11 cups

Preheat oven to 325°. Grease a 13x9x2" baking dish.
Heat milk, cream, salt, dry mustard, pepper and nutmeg.
Stir in cheese until melted.
Pour over potatoes in baking dish;
bake 50 to 55 minutes.

Makes 12 to 16 servings.
 

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Escalloped Potatoes



3 c Potatoes; cubed
1 ts Salt
1/2 ts Pepper
2 c Milk
2 tb Or 3 flour
Grated bread crumbs
Butter

Put potatoes in a greased baking dish.
Add salt, pepper, and milk; sprinkle on flour.
Cover with bread crumbs and dot with butter.
Bake 45 minutes at 350°.
You might want to garnish with parsley just before serving.
 

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Potato Casserole

Yield: 8 Servings

6 md Potatoes; cooked with skins on
2 c Shredded cheddar cheese
1/2 c Butter
2 c Sour cream
1/3 c Chopped scallions
1/2 ts Salt
1/4 ts Pepper
2 tb Butter

Cool potatoes, pare and shred on grater.
Preheat oven to 355°.
Butter casserole dish.
Heat cheese and butter over low heat until cheese is almost melted.
Remove from heat; stir in sour cream, scallions, salt and pepper. Mix lightly with potatoes; pile in casserole.
Dot with butter; bake 25 minutes.
 

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Potato Frittata

Yield: 6 Servings

4 md Potatoes; peeled 1/4'd and sliced
1 c Chopped onion
1 md Green onion; chopped
1 tb .. to 2 oil
3/4 c Fully cooked ham; diced
-=OR=-
3/4 c Cooked pork sausage
10 Eggs; beaten
1 ts Paprika
Salt & pepper to taste
3 sl American cheese; sliced diagonally

Preheat broiler.
Fry potatoes, onions and green pepper in oil until potatoes are tender.
Add meat; heat through.
Stir paprika, salt & pepper to eggs; pour over vegetables.
Cook, covered, until eggs are almost set, about 15 minutes.
Run under broiler to brown.
Arrange cheese on top; let stand 5 minutes. before serving.

Makes 6 to 8 servings.
 

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Potato Kugel

Yield: 4 Servings

12 oz Potatoes; peeled
2 Eggs; separated
1 sm Onion; grated
2 tb Flour
1 tb Vegetable oil
-=PLUS=-
1 ts Vegetable oil
1 ts Salt
1/4 ts Pepper
1 ts Baking powder

Preheat oven to 375°.
Grate the potatoes.
Drain well.
Combine in a bowl with egg yolks, onion, flour,oil, salt, pepper, and baking powder.
Mix well.
Beat egg whites until stiff.
Fold into potato mixture, gently, but thoroughly.
Spoon the mixture into a 1 1/2 qt baking dish that has been sprayed with a nonstick cooking spray.
Bake, uncovered, 1 hour, until set and lightly browned
 

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Potato Pockets

Yield: 4 Servings

4 md Potatoes; julienned
3 Carrots; julienned
1/3 c Chopped red onion
2 tb Butter
1/2 ts Salt; optional
1/8 ts Pepper
1/2 c Shredded Parmesan or Cheddar
.. cheese

Cut four pieces of heavy duty aluminum foil about 12x18".
Divide vegetables evenly and top with butter, salt and pepper.
Seal well and grill over medium coals until potatoes are tender, about 30 minutes.
Open packets, sprinkle with cheese and reseal.
Cook an additional 5 minutes or so until the cheese is melted.

Makes 4 servings.
 

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Sheepherders Potatoes

Yield: 6 Servings

5 to 6 medium potatoes; cooked, peeled & sliced about 2 pounds
12 sl Bacon; cooked & crumbled
1 lg Onion; chopped
6 Eggs
1/4 c Milk
1 ts Salt
1/2 ts Pepper
2 tb Dried parsley flakes
1/2 ts Dried thyme
1/2 c Shredded cheddar cheese

Preheat oven to 350°. Grease a 13x9x2" baking pan.
Layer potatoes, bacon and onion in blaking dish.
Beat eggs, milk, salt, pepper and thyme; pour over potatoes. Bake 15 minutes, or until eggs are almost set.
Sprinkle with cheese; bake until cheese is melted, about 5 minutes.

Makes 6 to 8 servings.
 

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Onion and Potato Casserole

3 cups sliced onions (2 large onions)
2 tablespoons butter or margarine
1 can condensed cream of celery soup (10.5 ounces)
1/2 cup water
salt and pepper to taste
1/4 teaspoon crumbled leaf thyme
6 medium potatoes, cooked and sliced
1 cup shredded Cheddar cheese


In a skillet, cook onions in butter until lightly browned.
Add soup and water; season with salt and pepper and thyme.
Arrange potatoes and 1/2 cup of the cheese in a buttered 2-quart casserole.
Pour onion mixture over ingredients in casserole and top with remaining cheese.
Bake at 350° for 15 to 20 minutes, or until heated through and lightly browned.
Potato and onion casserole serves 4
 

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Herb Roasted Potatoes and Onions
Rodale's Basic Natural Foods Cookbook

6 large potatoes, quartered
6 medium onions, quartered
1/3 cup vegetable oil
1/2 teaspoon pepper
1 tablespoon dried parsley
1 teaspoon dried basil
1/2 teaspoon dried marjoram
Preheat oven to 375 degrees F.


Place potatoes and onions in a shallow roasting pan.
Pour oil over vegetables and sprinkle with pepper, parsley, basil, and marjoram.
Stir vegetables to coat all sides with oil and seasonings and bake, uncovered, for about 1 hour, or until fork-tender, turning occasionally to keep from sticking to the bottom of the pan.
Serve immediately.
6 servings.
 

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I do a version of the Herb roasted ones that Elise gave a recipe for. I highly recommend red onions (they come out soooo sweet), and I throw in a cut up bell pepper. For a meal, throw in some italian sausages with it.
 

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They all sound so good ! Ask for a recipe and it's Chef Ellise to the rescue !!!!!!!! Thanks Ellise !
 
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