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Scalloped Potatoes

Ingredients
milk
butter
1/2 cup flour
1-2 medium onions
6 potatoes, peeled
salt and pepper to taste

Directions
Thinly slice and layer in a greased casserole: potatoes and onions. Alternate vegetable layers with a total of: 1/2 cup flour; salt & pepper; dots of butter,(1 1/2 hours until nicely browned and bubbly). Additions: cubed cheese, or a layer of other root vegetables, also thinly sliced such as carrots, rutabagas, or leeks.

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Potato Pizza

Ingredients
2 potatoes, thinly sliced (about 2 cups)
1 teaspoon dry yeast
1 3/4 cup cold water
3/4 teaspoon sugar
1 1/2 teaspoon salt
3 cup flour
1 tablespoon chopped onion
4 tablespoon olive oil

Directions
Combine flour, 1/2 tsp. salt, sugar and yeast in a bowl with an electric mixer, and slowly add 1 3/4 cups cold water. Mix on low speed until ingredients begin to combine. Continue to mix for about 10 minutes until the dough is smooth and elastic and cleanly pulls away from the sides of the bowl. Place dough in an oiled bowl, and allow to rise for 2 to 4 hours until it has doubled in size. While the dough raises, prepare the potato topping. Slice potatoes very thin, then soak them in several changes of ice water to remove excess starch. Drain slices in a colander, toss with 1/2 teaspoon salt, and set aside for 10 minutes. Drain any accumulated water. In a medium bowl, combine potatoes, chopped onions, and 1 tablespoon olive oil, and set aside. Preheat oven to 425 degrees. Oil two baking sheets. Divide dough in half. Place each piece on its own baking sheet. Flatten dough out to the edges of the pan. Evenly spread potatoes over the surface of the dough up to the very edge. Season with remaining 1/2 tsp. salt and remaining 3 Tbsp. olive oil. Bake potato pizza until it has shrunk away from the edges of a pan and the bottom is golden brown, about 30 minutes. Yields (2) 8 inch pizzas.

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Thelma’s Scalloped Potatoes

Ingredients
1 tablespoon white flour OR 2 Tbsp. cornstarch
1 tablespoon butter
medium onions
potatoes, sliced
1 cup milk

Directions
Thinly slice one potato per person. For each 3-4 potatoes, thinly slice one medium onion. In a saucepan of cold water, bring the potatoes and onions to a boil and simmer 3 minutes. (not quite cooked) Now, make your cream sauce. For each 2 potatoes: Melt over medium heat: 1 Tbsp. butter, and stir in thoroughly: 1 Tbsp. white flour or 2 tsp. cornstarch. Slowly add 1 cup milk, whisking continuously until it thickens. Arrange the potatoes and onions in an appropriate casserole dish (shallow is best) Top with cream sauce. OPTIONS: Add leftover diced ham to the layers or cooked peas, or diced cheese. Bake at 350 degrees for about 40 minutes, until thick, golden, and bubbly.

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Red Snapper with a Potato Crust

Ingredients
1 1/4 lb red snapper fillet, skin removed (cut into 4 pieces)
6 tablespoon (3/4 stick unsalted butter, melted
1 lb waxy potatoes, peeled
Coarse salt & freshly ground black powder

Directions
Slice the potatoes into paper-thin slices on a mandolin and put in a large bowl. Pour in the melted butter and toss to coat…Season the fillets…arrange the potato slices on the surface of the fillets in an overlapping pattern…Turn and cover the other side with potatoes…Refrigerate 20 minutes. Heat a large oven proof skillet over medium heat…cook until the bottom crust is nicely browned. Flip, slide the entire skillet into the oven to finish cooking, 8-10 minutes.

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Shaker Style Stewed Potatoes

Ingredients
2 tablespoon unsalted butter
1 cup milk
3 cooked waxy potatoes, unpeeled and cut in 1/2′ slices
salt and freshly ground pepper, to taste

Directions
In a heavy pan over med-low heat, combine the potatoes and milk, and bring to a boil. Simmer gently 20-25 minutes, stirring occasionally, until the potatoes have absorbed all the milk. Gently stir in the butter and seasonings.

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Leek and Potato Meatballs

Ingredients
Yogurt-Cilantro Sauce
vegetable oil for frying
1/4 teaspoon ground cumin
coarse salt and freshly ground pepper
2 large eggs
1 1/2 tablespoon unsalted butter
2 chopped leeks
1/2 lb boiled potatoes
1/2 lb ground beef or beef
Flour for dredging

Directions
Melt the butter. Add the leeks and seasoning. Cook until wilted. Peel the potatoes and rice (mash). Lightly beat one egg and add to the bowl, with the leeks, coriander and cumin, 1/2 tsp. salt, and pepper to taste. Crumble in the ground meat. Mix until just combined. Gently shape and chill. Dredge in flour, then egg. Cook in 1/2 inch of vegetable oil. Serve with yogurt and sauce.

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Baked Potatoes

Ingredients
Potatoes

Directions
This is what potatoes were made for. Select uniform potatoes of any size or texture. Bake in a preheated 425 degree oven for 30-60 minutes depending on size of tuber. For a dry, mealy potato, select a high solids variety. Low solids or moist varieties will give you a delicious baked potato with a moister flesh. For a softer skin, oil or butter potatoes before baking.