br>Peel and coarsely grate potatoes. Squeeze the water out of
egetable oil.
Slice the potatoes about 1/8 inch thick
Saute onion in butter until clear.
Add flour and mix with onion.
Add potatoes in water (add salt).
Cook for 30 minutes or until potatoes are done.
Dilute bouillon cubes in small amount of soup.
Add this and milk to soup.
Stir frequently.
After soup heats again, add parsley and half of sour cream.
Salt and pepper to taste.
Serve soup with a side dish of sour cream to add if you wish.
Peel the potatoes and cut innto slices about
br>To prepare the potatoes: Scrub the potatoes; steam or boil unil
Slice potatoes lengthwise in 1/2 or
Boil and peel potatoes.
When cool, cut into slices.
Grease casserole dish with margarine.
Cover with layer of potatoes, then white sauce and 2/3 cup Swiss cheese.
ut Yukon Gold and sweet potatoes into 1/4 inch thick
Arrange& overlap potato slices in a greased 8 inch pie plate.
Melt butter in a skillet& stir in salt; drizzle over potatoes.
Cover plate tightly with foil& bake in preheated 425 oven for 20 minutes.
Uncover& bake an additional 55 minutes or until potatoes are very tender& crusty; let stand at room temperature for 5 minutes.
Using a metal spatula, carefully loosen the potatoes from the pie plate& place an inverted serving plate over the potatoes; Holding both plates, invert& unmold, then cut into wedges.
o 200'C.
Wash potatoes, but don't peel, and
tsp melted butter over potatoes.
Repeat layers 5 times
Preheat oven to 450\u00b0F. Grease a 10 inch round baking dish.
Place a single layer of potatoes, slightly overlapping, into prepared dish. Brush with a little melted butter. Repeat layering with remaining potato and butter. Cover with foil and bake for 20 mins. Remove foil and press potatoes down with a metal spatula.
Reduce heat to 425\u00b0F and bake, uncovered, for 30 mins, or until top is crisp and golden brown.
nd slice white and sweet potatoes, keeping in separate piles.
ickly as possible to keep potatoes from darkening, arrange 2 layers
Toss potatoes with butter, sugar and seasonings.
Mix well. In foil-lined 9-inch cake pan arrange a layer of potatoes, closely overlapping slices.
Sprinkle with cheese.
Layer remaining potatoes on top.
Loosely cover pan.
Bake at 425\u00b0 for 60 minutes or until fork-tender.
Remove foil and invert onto serving plate. Makes 6 servings.
elted butter. Continue layers of potatoes and onions finishing with layer
andoline or sharp knife, slice potatoes about 1/8\" thick.
loating-blade vegetable peeler, peel potatoes. With a large French chef
nch skillet.
Peel potatoes.
Cut potatoes crosswise into thin slices
Peel potatoes, if desired, and slice into 1/8-inch slices. Arrange potato slices in 2 circles with the pieces overlapping in a lightly greased pie pan.
Melt butter or margarine with salt and drip evenly over potatoes.
Cover dish with foil and bake in a 400\u00b0 oven for 20 minutes.
Remove foil and continue to bake until potatoes are tender and crispy (about 35 to 40 more minute). Serves 4 to 5.