|
of 34
|
A little chopped ham, wedges of potatoes and a cream cheese-Gruyere sauce fill this comfort food casserole. Crushed bagel chips make a crunchy topping.
Drizzle red-skinned new potatoes with a rich, cheesy sauce to make Glad Tidings Potatoes, from the Latchstring Inn restaurant at western South Dakota's Spearfish Canyon Lodge.
Quivey's Grove in Madison, Wisconsin, whips up this version of mashed potatoes that matches plenty of dairy richness with garlic, Parmesan, black pepper and green onion.
This comfort food hotdish offers a new twist on the usual hash brown casserole. Try it for everyday meals as well as potlucks!
Our taste panel loved this comfort food from The Echo in Cincinnati. For a crispy crust, cook the potatoes at a higher temperature.
Potato, bacon and cheese--all the flavors you love in a bowl of soup! The American cheese keeps the soup from curdling while it slow cooks. Mashing cooked potatoes a bit gives the soup some body, while the bacon adds a smoky-salty taste.
This lighter version of traditional potato salad calls for cubed white, red or Yukon gold potatoes mixed with light sour cream and a combination of olive oil, vinegar, garlic and black pepper.
Use either unpeeled sweet potatoes or russet potatoes for these easy grilled potato wedges. Cook wedges in boiling water first to shorten grill time. Serve with Creamy Chive Sauce or Honey Sesame Sauce.
Mix butter, sour cream and Swiss or Gruyere cheese into mashed Yukon Gold potatoes to create this rich side dish. Our recipe also gives variations for Bacon-Cheddar Twice-Baked Potatoes and Southwestern Twice-Baked Potatoes.
With just 180 calories per serving, this meal is lighter than many casserole options. But it combines favorite flavors including ham, eggs, cheese and potatoes -- perfect for a brunch.
The New Glarus Hotel in New Glarus, Wisconsin, serves up a taste of Switzerland with this potato cake -- pure comfort food made from just five ingredients.
Here's a lightened version of a popular potato casserole recipe.
Mix pantry ingredients -- canned apple pie filling, canned sweet potatoes, cranberry sauce, apricot preserves, orange marmalade and chopped pecans -- for a quick-and-easy side dish with a crunchy nut topping.
You can assemble the cheesy Herbed Egg-Potato Bake up to two days ahead and refrigerate it.
A crispy, savory crust of cheese, crushed cornflakes and butter tops a combination of ham, hash-brown potatoes, cubed cheese, condensed soup and sour cream. The recipe comes from a Shawano, Wisconsin, reader who perfected it during years of potluck dinners.
People love the sounds of food cooking in iron skillets. The irresistible combination of Cajun andouille sausage and bacon bump up the flavor of this home-style breakfast dish. A cast-iron skillet browns it best.
Toasted pecans and melty marshmallows top whipped sweet potatoes in this classic special-occasion side dish.
This rich side dish earns compliments at the Ritz-Carlton Hotel in Dearborn, Michigan. Because potatoes darken once sliced, prepare this dish right before you plan to bake it.
Salty-smoky crumbled bacon tops our cheesy potato soup. "I made this soup and we loved it! Best potato soup ever!" writes one of our website reviewers. "I put carrots in mine; made it even better."
Make this appealing breakfast or brunch dish in just 20 minutes. Packaged hash browns form the nest, and the filling is a simple scramble of eggs and chives topped with cheese.
Make colorful Fire-Roasted Dilled Potato Medley with yellow-fleshed potatoes, carrots and onions. Roasting-pan cooking gives potatoes a rich, nutty flavor.
This German egg-potato dish, also known as hoppel poppel, traditionally included leftovers from the dinner table. Here's our deluxe version, with a variety of vegetables.
Slice russet potatoes and combine with sweet peppers, onion and fresh parsley for Grilled Potato Packets. Foil packets trap steam that gives potatoes a boiled flavor and texture.
Whip up this easy appetizer and store it in your fridge until it's time to eat. To serve the skins hot and crispy, broil them just before serving.
Mashed potato balls with a melty cheese center top a stroganoff-type beef mixture. The recipe won first place at a Barnesville, Minnesota, Potato Days contest.
Bacon drippings combine with sizzling onions to give this two-potato side dish an irresistible aroma and flavor.
Lots of cheese, olives and bacon dress up cooked potatoes in this potluck hot dish from a West Des Moines, Iowa, reader.
We play up an assortment of potatoes--such as baby Dutch yellow, fingerlings, baby purple and round red--in this easy-to-fix recipe.
The addition of fresh haricots verts gives this potato salad fresh-from-the-garden taste. The recipe is from Chicago chef Myk Banas.
This quick and easy recipe, from a Halstad, Minnesota, farming family, features just five ingredients and can be on the table in 15 minutes.
Potato salad gets classy with smoked fish, radicchio and romaine hearts. Serve warm with a walnut-mustard vinaigrette.
Red potatoes, crumbled blue cheese and cream cheese combine with a touch of cooking oil, chopped walnuts and milk for a creamy, quick-and-easy side dish.
Starchy potatoes mash, bake, fry and roast well, while waxy ones work best in casseroles and salads because they hold their shape. Look for smooth, firm spuds without cracks or soft spots. Whether you peel is your choice.
New potatoes (pictured): Young potatoes, any variety, have very thin skins, less starch and a waxy texture. Best for boiling, grilling and roasting.
Russets: Also called Idaho or baking potatoes, these thick-skinned tan spuds are mealy with lots of eyes and a high starch content. Best for baking, grilling, mashing, frying.
Round white potatoes: With light beige skin and white flesh, these medium-starch, waxy-textured potatoes work for boiling and frying.
Long white potatoes: The thin-skinned oval spuds' firm, waxy texture and tiny eyes make them an all-purpose choice.
Round red potatoes: Thin-skinned, these rosy-colored potatoes have a firm, waxy texture. Use in dishes where shape is important.
Yellow potatoes: These thin-skinned beauties come in varieties such as Yukon gold and Finnish yellow. They're smooth-textured and buttery--good for any dish.
Sweet potatoes: These spuds fall into two categories: orange, moist and sweet, or yellow, dry and unsweet. Either kind is good for baking, grilling, roasting and boiling.
|
34 of 34
|
