Funeral Potatoes

Funeral Potatoes

 

1 package Frozen Hash Brown Potatoes 28 oz. (green peppers and onion)

1.5 cups sour cream

1 can cream of chicken soup

1/2 cup butter melted

1 tsp. salt

1 tsp. minced onion or onion powder optional

2 cups shredded cheddar cheese

1 bunch green onions, diced

3 cups Corn Flakes, crushed Mixed with 1/2 cup melted butter

 

Place your potatoes in a colander. Let set until thawed and drained.

 

Combine sour cream, soup and butter in a bowl. Mix it well. Add salt, onion and cheese to this mixture and mix until all combined.

 

Add potatoes to mixture and stir until all combined. Place in 9x13 pan.

 

Sprinkle on butter covered crushed Corn flakes.  Bake uncovered at 350 for 40-50 minutes.

 

 

Recipe altered from Lil' Luna.

Twice Baked Potatoes

Twice Baked Potatoes

 

4 Large baking potatoes

8 strips bacon (dice before frying)

1/2 Cup chopped green onion

4 Tbsp. Grated Parmesan cheese

1 Cup Sour cream

1 tsp Salt

1 tsp. White pepper

4 Tbsp. Melted butter

Paprika

 

Scrub potatoes; dry and prick with fork.  Bake at 400 degrees for 1 hour.  While potato is cooling slightly for easy handling, fry bacon in small skillet till crisp.  Drain off excess drippings leaving about 3 Tbsp in skillet.  Add onion and saute till just tender but not brown; remove skillet from heat.

 

 

 

Cut the top off of the potatoes; scoop out potato insides carefully, and put in a mixing bowl.  Start to mash and add bacon, onion, sour cream, cheese, and seasonings (except Paprika and butter).  Mix and mash untill well blended (but do not really whip them - you want to feel a little texture).  

 

 

 

Spoon mixture into potato shells and drizzle with melted butter and sprinkle with Paprika.  Bake at 350 degrees for 15 to 20 minutes or till lightly browned.  

 

 

 

These can be made ahead and heated just before serving time.  You can also freeze them, just be sure to thaw them before baking.

Mashed Potato Gratin

Mashed Potato Gratin

4 pounds Yukon gold potatoes, peeled and cut into 2-inch chunks
1 cup (4 ounces) fontina cheese, shredded and divided
3/4 cup (3 ounces) Gruyère cheese, shredded and divided
1 1/2 tablespoons butter
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup warm 1% low-fat milk (100° to 110°)
Cooking spray

Preheat oven to 400°.

Place potatoes in a large Dutch oven. Cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return potatoes to pan. 

Add 3/4 cup fontina cheese, 1/2 cup Gruyère cheese, butter, salt, and freshly ground black pepper to pan; mash with a fork or potato masher until well combined. 

Add warm milk to pan; continue mashing potato mixture until desired consistency. Spoon into a 13 x 9-inch baking dish coated with cooking spray; sprinkle evenly with remaining 1/4 cup fontina cheese and remaining 1/4 cup Gruyère cheese. 

Cover with aluminum foil lightly sprayed with cooking spray. Bake at 400° for 20 minutes. Remove from oven; remove and discard foil.

Preheat broiler.

Broil gratin 5 minutes or until cheese is brown and bubbly.

Recipe from Cooking Light.

Salsa Scalloped Potatoes

Salsa Scalloped Potatoes

20 ounces potatoes 

2/3 cup green pepper, diced 

1 medium onion, thinly sliced 

2 tablespoons butter

3 tablespoons all-purpose flour 

1 1/2 cups 1% low-fat milk, heated 

1/2 teaspoon cumin powder 

3/4 cup lowfat cheddar cheese, grated 

1/4 cup salsa, well drained 

1/4 tablespoon salt

Preheat oven to 350º.  Spray 2 quart casserole with non stick spray. Peel and thinly slice potatoes, then place in a 
microwaveable casserole dish and cover. Microwave Potatoes on High for 7 minutes, stirring 
once.

 
In bottom of sprayed casserole dish layer 1/2 the potatoes, peppers, onions, repeat and set 
aside.

In medium saucepan melt butter. Add flour blending well. Add milk and cumin and cook over 
med-high heat, stirring until thickened. Whisk in grated cheese until smooth. Stir in salsa. 

Pour milk mixture over potatoes. Bake for 35 minutes or until potatoes are tender and the top 
is bubbly and golden.

Weight Watchers Points +6 

Recipe found here.

Roadhouse Potatoes

Roadhouse Potatoes

1/2 cup butter

3 cups half & half

1 teaspoon salt

1 shallot, chopped

24 oz package of Ore Ida hash browns

1/2 cup grated parmesan

Preheat oven to 325 degrees.  Heat butter, Half & Half and salt in a sauce pan until it almost reaches a boil.  While the milk is heating, spread hash browns in a greased 9x13 pan and top with shallots.  Pour warm milk mixture over the potatoes.  Sprinkle parmesan cheese over the potatoes.  Bake 1 1/2 hour.

Au Gratin Potatoes

I was really craving something cheesy but not totally sinful.  These were great and not too heavy.  I found this recipe on Eating Well's website.

Au Gratin Potatoes

3 pounds red potatoes

1 small onion, halved

2 cloves garlic, peeled

1/4 cup all-purpose flour

1 1/2 teaspoons salt

1 teaspoon dry mustard

1/4 teaspoon cayenne pepper

1/4 teaspoon freshly ground pepper

3 cups low-fat milk, divided

1 1/3 cups shredded sharp Cheddar cheese, divided

1/2 cup plain dry breadcrumbs

2 teaspoons extra-virgin olive oil

Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with cooking spray.

Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat to medium and cook, covered, until barely tender, 10 to 12 minutes. Drain, cool and slip off skins.

Coarsely shred the potatoes in a food processor or with the large-holed side of a box grater.

Place onion, garlic, flour, salt, dry mustard, cayenne and black pepper in a food processor; pulse until finely chopped. Add 1/2 cup milk and process until smooth. Scrape into a medium saucepan and add the remaining 2 1/2 cups milk. Bring to a simmer over medium heat, stirring constantly. Simmer, stirring, until thickened, about 5 minutes. Remove from heat and stir in 1 cup Cheddar until melted.

Combine the potatoes and the cheese sauce. Transfer to the prepared pan. Combine the remaining 1/3 cup cheese, breadcrumbs and oil in a small bowl and mix with your fingers. Sprinkle the crumb mixture evenly over the potato mixture.

Cover the pan with foil and bake for 40 minutes. Uncover and bake until golden brown and bubbling, about 20 minutes more. Let stand for 10 minutes before serving.

Red Potato Salad

I went to a Father's Day dinner at my boyfriend's parent's house.  I offered to bring two side dishes.  I wanted something fresh but hearty.  I found a pretty healthy Paula Deen recipe that had recieved some rave reviews.  I absolutely loved this salad and it was a hit with everyone. 

Red Potato Salad

12 cups cubed red potatoes

1 cup chopped green bell pepper (about 1 medium)

1/2 cup minced red onion

1/2 cup extra-virgin olive oil

1/3 cup red wine vinegar

2 tablespoons Dijon mustard

2 tablespoons mayonnaise

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper
Fresh Dill

Cook potatoes, covered in boiling water, 10 minutes, or until tender; drain well and cool.

In a large bowl, combine potatoes, bell pepper and onion.   

In a small bowl, whisk together remaining ingredients.  Pour over potato mixture, tossing gently to coat.   

 

 Sprinkle with dill and green onions, cover and refrigerate. 

Scalloped Potatoes

Scalloped Potatoes


1 (5-pound) bag Yukon gold potatoes

2 shallots, minced

2 teaspoons salt

1 (8-ounce) package shredded six cheese Italian blend (I used mozzarella and asiago)

2 cups heavy whipping cream

3/4 cup water

Preheat oven to 350º. Lightly grease a 13x9-inch baking dish. Place on a rimmed baking sheet.

Peel and thinly slice potatoes. Layer one-third of potatoes evenly over bottom of baking dish. Sprinkle evenly with half of shallots, half of salt, and half of cheese. Layer second third of potatoes over cheese; sprinkle with remaining shallots, salt, and cheese. Top evenly with remaining potatoes.

In a small bowl, combine cream and water. Slowly pour cream mixture over potatoes. Cover and bake 11/2 hours. Uncover, and bake 20 to 30 minutes, or until lightly browned.

Makes 10 - 12 servings

Note: Potatoes can be prepared 1 day ahead. Complete method to baking stage; cover and refrigerate. Bring to room temperature before baking

From Cooking with Paula Deen, Paula Deen's Christmas 2007