Ingredients

• 2 cups peeled, sliced, salted, cooked potatoes
• 1 cup chopped sweet Vidalia onion (or any other sweet variety)
• 1/3 cup butter or margarine
• 3 tbsp. all-purpose flour
• 1 1/2 cup whole milk
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Gouda cheese
• 3/4 tsp. salt
• 1 tsp. black pepper
• Granulated garlic to taste
• Paprika to taste

Directions

Combine potatoes and onion in a greased one-quart casserole and set aside. In medium saucepan, melt the butter over medium heat, then stir in flour until smooth. Gradually add milk, stirring constantly until mixture thickens and begins to bubble. Add salt, pepper, and garlic, then gradually blend in cheeses, stirring until the mixture is uniform and smooth. Pour cheese sauce over potato mixture and stir once or twice to mix. Sprinkle paprika lightly over potato-cheese blend. Bake at 350 degrees F for 40 minutes or until bubbly and beginning to brown on top.

Ingredients

• 1 pkg, 2 lb frozen Ore-Ida potatoes
• ½ cup diced onions
• 1 can Cream of Chicken soup
• 1 lb carton Sour Cream
• ½ stick margarine, melted
• 8 oz grated Sharp cheese (save a little for top of the potatoes)

Directions

Mix all ingredients together.
Place into a 9″ x 13″ baking pan
Add extra cheese, parsley and paprika to top for garnish.
Do not overcook

Ingredients

• 450g/1lb Potatoes, peeled and cut into chunks
• 300ml/10fl.oz. Natural Yogurt
• 300ml/10fl.oz. Water
• 1/4 teasp Turmeric
• 1 teasp Chilli Powder
• 1 teasp Ground Coriander
• Salt
• 1/2 teasp Ground Cumin
• 1 teasp Brown Sugar
• 2 tbsp Vegetable Oil
• 1 teasp Cumin Seeds
• 1 tbsp Freshly chopped Coriander
• 2 Green Chilies, sliced on the diagonal

Directions

1. Place the potatoes in a pan of salted water, bring to the boil and cook for 10-15 until just tender.

2. Meanwhile, in a bowl, mix together the yogurt, water, turmeric, chili powder, ground coriander, ground cumin, salt and sugar.

3. Heat the oil in a saucepan, add the cumin seeds and fry for 1-2 minutes. Reduce the heat to medium then stir in the yoghurt mixture and cook for 2-3 minutes.

4. Add the fresh coriander, chilis and drained potato chunks, mix well and cook for 7-8 minutes, stirring from time to time. Serve hot.

Ingredients

• 6 large potatoes, peeled
• 6 large potatoes, peeled
• 2 cloves garlic, minced
• 2 cloves garlic, minced
• 1 tablespoon lemon pepper
• l stick butter or margarine
• l stick butter or margarine
• 1/2 pint whipping cream

Directions

Slice potatoes into thin rounds and cook in salted water for just 5 minutes; drain. Sauté onion, garlic, oregano, and lemon pepper in butter until onions are tender. In a 9 x 13 baking dish, layer potatoes, then the onion mixture, cheese, and whipping cream. End making the last two layers consist of just potatoes and cheese. Bake at 350 for 30 minutes.

Nice for company dinners. Goes well with steak or prime rib

Ingredients

• 2-3 lbs. red potatoes, scrubbed and cut into chunks or wedges
• 2 cups shredded monterey jack & mozzarella cheese(Mixtures- like Sargento)
• 3 green onions, diced
• 1 small onion, diced into chunks
• 1 pkg. Oscar Meyer Real Bacon Pieces
• salt and pepper
• 1 /2 cup bell pepper,diced
• 6 or 7 fresh mushrooms sliced

Directions

Fry the potatoes in oil(Not completely done). Drain on paper towels. In a skillet, saute all of the veggies in butter maybe a 1/2 cup. Add potatoes and cook until golden. Top with shredded cheese and bacon. These are wonderful!!