creamy potatoes with Gruyere cheese and leeks
Ingredients
1 pound leeks , light green and white parts only - sliced thin
2 Tbsp butter
3 pounds white potatoes, peeled and grated
butter
2 eggs
3 cups milk
9 oz package of cream cheese
grated nutmeg - about 1-2 tsp
2 cups of Gruyere cheese, grated
Salt and pepper to taste
Preparation
In the blender, cream together the eggs, milk and cream cheese.
In a skillet, heat the butter, and saute the leeks until limp and translucent.
Transfer the mixture from the blender to a large bowl, and fold in the grated potatoes, and add the leeks and the nutmeg. Then add the bulk of the grated Gruyere cheese. Season to taste with salt and pepper.
Put this mixture into a buttered baking dish and sprinkle the rest of the Gruyere on top, and bake at 350 degrees until the top bubbles and the cheese melts. You may want to put in under the broiler for 1-2 minutes to brown the top a bit.

4 servings.

1/4 cup butter
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons prepared horseradish
2 tablespoons fresh lemon juice
1-1/2 pounds small new potatoes, unpeeled

Preheat oven to 350 degrees F (175 degrees C). Melt butter in a 2 quart casserole dish in the oven. Stir in salt, pepper, horseradish and lemon juice. Place potatoes in dish and toss to coat with butter mixture. Cover and bake in preheated oven for 1 hour, or until potatoes are tender.

Source: Posted by Daffodil at rec.food.recipes
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Jalapeno Potatoes

Ingredients:

3 lbs red potatoes (about 6)
1 chopped bell pepper
2 oz sliced pimiento
1/2 tsp salt
1/2 tsp pepper
2 Tbsps butter (or margarine)
1 Tbsp All purpose flour
1 cup milk
6 oz jalapeno or garlic cheese

Directions:

Cube cheese. Cook potatoes in boiling water to cover for 30 minutes or until tender. Drain and let cool. Peel potatoes; cut into 1/4 inch slices. Layer potatoes and next 4 ingredients in a well greased 12 x 8 x 2 inch baking dish; set aside. Melt butter in a saucepan; add flour and milk and cook 1 minute, stirring constantly, until thickened and bubbly. Add cheese; stir until melted and pour over potatoes. Cover with aluminum foil. Bake at 350 for 30 minutes; uncover and bake 15 minutes. Remove from oven; let stand 5 minutes.

Source: "Progressive Farmer", January 1992
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Pommes de Terre a l'Huile
(Potatoes in Oil)
from The Hemingway Cookbook by Craig Boreth.

Ingredients:

1 pound potatoes
6 tablespoons very fine olive oil
2 cloves garlic
Salt
Pepper
2 tablespoons dry white wine
2 tablespoons red wine vinegar
1 tablespoon beef broth

Directions:

Wash and peel the potatoes. Place in a saucepan with enough cold salted water to cover. Bring to a boil and cook until tender, about 20 minutes. Drain the potatoes and cut into slices as soon as they're cool enough to handle. Put the sliced potatoes into a medium bowl and toss gently with the olive oil, garlic and salt and pepper to taste. In a small saucepan, heat the wine, vinegar, and broth until hot. Pour over the potatoes and toss gently. Be sure to include plenty of bread for mopping up the sauce.

Makes 2 servings.
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Olive Potatoes

Ingredients:

3/4 cup evaporated milk
3/4 cup water
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
4 oz. sharp Cheddar cheese, diced
1/2 tsp. salt
Dash of pepper
4 cups diced cooked potatoes
1/2 cup sliced ripe olives
1/2 cup soft breadcrumbs
2 tblsp. melted butter or margarine

Directions:

Combine milk and water; stir well, and set aside. Melt 3 tablespoons butter in a heavy saucepan over low heat; add flour and cook 1 minute, stirring constantly. Gradually add milk mixture. Add cheese and cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Combine potatoes and olives; spoon into a lightly greased deep 1-1/2 quart casserole. Pour cheese sauce over the potatoes. Combine breadcrumbs and 2 tablespoons melted butter, stirring to coat breadcrumbs. Sprinkle evenly over casserole. Bake at 350 deg. for 35 minutes or until breadcrumbs are golden.

Yield: 8 servings

Source: Southern Living, May 1980
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Oregano Potato Casserole

Ingredients:

2 1/2 cups leftover mashed potatoes
1 cup cream-style cottage cheese
1/2 cup sour cream
3 eggs, seperated
2 tbps. minced fresh oregano or 2 tsp. dried oregano
2 tbsp. minced fresh parsley or 2 tsp. dried parsley flakes
1/2 tsp. seasoned salt
2 tbps. butter or margarine

Directions:

In a large bowl, combine potatoes, cottage cheese, sour cream, egg yolks, oregano, parsley, and seasoned salt. In a mixing bowl, beat egg whites until stiff peaks form; fold into potato mixture. Transfer to a lightly greased 2 1/2 qt. baking dish. Dot with butter. Bake, uncovered, at 350 degrees for one hour or until lightly browned.

Yield: 6-8 servings

Source: 1999 Taste of Home Annual Recipes

posted by Mini Ravindran

4 servings

2 cups spinach (blanched and pureed)
4 big potatoes (boiled/microwaved, peeled and cubed)
1 cup tomato puree
2 tablespoons onion paste
1 tablespoon garlic paste
1 tablespoon ginger paste
3 chopped green chilies (optional)
salt
1 teaspoon black pepper
1 teaspoon turmeric powder
1 teaspoon fennel seeds
2 tablespoons oil (preferably Canola oil)

1 Heat oil in a heavy-bottomed pan.
2 Add fennel seeds.
3 Let them crackle.
4 Add onion, green chillies, garlic, ginger paste and sauté till it turns pinkish brown.
5 Add salt, turmeric and black pepper powder.
6 Sauté for 3-4 seconds and add tomato puree.
7 Wait till gravy is well cooked and raw smell is gone.
8 Add cubed potatoes and stir well for 4 minutes.
9 Add pureed spinach now and lower the heat.
10 Let it cook for 15 minutes on heat or microwave for 10 minutes.
11 Add a dash of fresh cream while serving. Serve with Indian breads (and/or basmati rice).
12 Serve hot.

POTATOES O'BRIEN

This recipe for crisp, panfried potatoes with peppers and onions originated in the early 1900s at a Manhattan restaurant known as Jack's. You can vary the recipe by substituting any of your favorite pepper varieties.
This recipe comes from Casual Cusines of the World.

6 servings

1 1/2 tablespoons unsalted butter
1 1/2 tablespoons olive oil
1 large yellow onion, finely chopped
1/2 small red bell pepper, seeded, deribbed and finely diced
1/2 small green bell pepper, seeded, deribbed and finely diced
2 lbs small white potatoes or red potatoes, peeled and cut into 1/2 inch cubes
2 tablespoons finely chopped fresh parsley

1 In a large frying pan over medium-high heat, melt 1/2 tablespoon of the butter with 1/2 tablespoon of the olive oil.
2 Add the onion and saute, stirring occasionally, until golden brown and just beginning to caramelize, 5-7 minutes.
3 Do not allow the onion to scorch.
4 Add the red and green peppers and saute until beginning to soften, 3-5 minutes longer.
5 Transfer to a serving bowl and set aside.
6 Add 1/2 tablespoon each of the remaining butter and olive oil to the same pan.
7 Add half of the cubed potatoes and cook, turning to brown all sides, 5-7 minutes.
8 If the potatoes are too dry, add a little more butter or oil.
9 Transfer the browned potatoes to the bowl holding the pepper mixture.
10 Repeat with the remaining butter, olive oil and potatoes.
11 Return the mixture to the pan.
12 Raise the heat to high so that it quickly warms through.
13 Remove from the heat and season to taste with salt and pepper.
14 Add the parsley and stir to combine.
15 Return to the serving bowl and serve immediately.