Boil potatoes in skins just until tender.
Chill in refrigerator.
When chilled, grate potatoes.
Mix sour cream, cream cheese, milk, margarine, 3/4 cup grated cheese, salt, pepper, onion and grated potatoes.
Put in 9 x 12-inch baking dish.
Sprinkle with 3/4 cup grated cheese.
Bake at 350\u00b0 for 40 to 50 minutes.
Cut potatoes in half and cook in boiling water until firm but tender (or microwave 8 minutes on High).
Allow to cool.
Coarsely grate potatoes and place into a greased casserole dish.
Add onions and half the cheese.
In a bowl, combine cream, milk and pepper.
Pour over potatoes and cheese, then top with remaining cheese and the nutmeg.
Chill for 2 hours or overnight.
Bake, uncovered, in the oven at 350\u00b0 for 40 minutes.
Serves 6.
Cook unpeeled potatoes until tender.
Cool.
Cut into pieces. Mix remaining ingredients.
Place potatoes in a baking dish.
Pour mixture over potatoes and mix gently.
Refrigerate 3 to 4 hours. Bake at 350\u00b0 for 40 to 50 minutes.
Spray a 1-quart casserole dish with nonstick coating.
Mix all ingredients in a mixing bowl except potatoes.
Gently stir in potatoes.
Spoon onto prepared baking dish.
Heat oven to 350\u00b0. Bake casserole 45 minutes or until slightly puffed and top is lightly browned.
Cover potatoes with water and add salt.
Simmer potatoes for about 25 minutes until cooked.
Dice potatoes into 1/2-inch cubes.
Mix potatoes with garlic, onions, salt, sour cream and cottage cheese. Fold into buttered 1 1/2-quart casserole dish. Top with cheese and bake for about 35 minutes at 350\u00b0.
Garnish with parsley and serve.
Preheat oven to 350\u00b0.
Mix together all ingredients, except cornflake crumbs and margarine.
Spoon into 13 x 9-inch pan. Mix together cornflake crumbs and margarine; spread evenly over potatoes.
Bake for 60 minutes or until potatoes in center are golden and bubbling.
Makes 10 to 12 servings.
Can be prepared and refrigerated overnight, then baked just before serving.
Place potatoes and water in 3-quart casserole.
Cook, covered, on Full power for 10 to 14 minutes, or until potatoes are tender. Drain.
Stir in cottage cheese, sour cream, green pepper, garlic, salt and pepper.
Sprinkle with shredded cheese.
Cook on half power for 7 to 10 minutes, or until heated through and cheese is melted.
Serves 6 to 8.
Boil potatoes; peel and crumble potatoes into a large bowl. Add remaining ingredients and mix.
Butter bottom and sides of pan.
Bake at 350\u00b0 for 30 to 40 minutes or until warm.
ater, chicken soup mix and potatoes.
Cover and cook on
Cook potatoes until tender; drain.
Chop coarsely or shred. Combine with all the other ingredients except for 1/3 the cheese and paprika.
Pour in shallow baking dish.
Put remaining cheese and paprika on top.
Bake at 350\u00b0 for 40 minutes.
Cook potatoes in jackets until tender.
Peel and shred into large bowl.
Stir in sour cream, 1 cup cheese, salt, pepper and onions.
Place in casserole dish.
Top with remaining cheese and paprika.
(May be refrigerated at this point.)
Bake 40 minutes at 350\u00b0.
This is a good dish to prepare \"day before.\"
Boil the potatoes in jackets.
Grate when cool.
Melt the butter and Cheddar cheese over low heat.
Remove and add the sour cream, green onion, salt and pepper. Blend.
Bake at 350\u00b0 for 45 minutes.
Wash, quarter and cook potatoes in jacket.
Drain, cool and peel.
Shred coarsely with grater.
In bowl, combine potato shreds with sour cream, onions and 2/3 of Cheddar cheese, salt and pepper. Mix well and transfer to shallow baking dish (9 or 10-inches). Sprinkle remaining cheese over top.
Dust with paprika.
Bake, uncovered, for 40 minutes in a 350\u00b0 oven.
Boil potatoes until tender.
Mash with butter, sour cream, onions, 3/4 cup cheese, salt and pepper.
Turn mixture into buttered 1 1/2-quart casserole dish.
Sprinkle with remaining cheese and paprika.
Bake, uncovered, at 350\u00b0 for 40 minutes.
Cut potatoes into small chunks and cook in salted water.
Clean dandelions, selected bleached, tender stalks.
Cut in short lengths and add to cooked potatoes (do not drain).
Add vinegar and bacon fat to taste.
Endive can be fixed with potatoes the same way. Delicious.
Cook potatoes in water with salt till done.
Cut potatoes into 1/2 inch dices.
Toss potatoes with cottage cheese, sour cream, garlic, salt, and green onions.
Turn into a buttered 1 1/2 quart casserole.
Sprinkle with the cheese, bake @ 350 for 35 minutes or until potatoes are heated through and cheese is melted.
Sprinkle with reaming parsley, serve.
Spread potatoes in bottom of 9x13 baking dish and allow to thaw completely (2-3 hours).
In a sauce pan, brown onions in 2 tablespoons of margarine.
Stir in the soups, milk, sour cream, salt and pepper.
Stir and heat until mixture reaches the first hint of a simmer.
Then pour over potatoes and mix well.
Mix corn flake crumbs with melted margarine and spread over potatoes.
Bake uncovered about 50 minutes at 350\u00b0.
Serves 12-15.
Bake potatoes.
While warm, shred potatoes into buttered casserole dish (2-quart).
Stir in all other ingredients, saving 1/2 cup cheese and paprika for top.
Cover and refrigerate for several hours or overnight.
Bake, uncovered, at 350\u00b0 for 30 to 40 minutes.
Use 1/2 teaspoon of the salt in potatoes.
Drain cooked potatoes and dice them.
Combine cottage cheese, sour cream, onion, garlic and remaining salt.
Fold into cooked potato cubes. Spread into a buttered 1 1/2-quart casserole dish.
Top with shredded cheese, sprinkle lightly with paprika.
Bake at 350\u00b0 for 30 to 35 minutes.
Yield: 6 servings.
Very good!
Cook potatoes only until tender.
Cool, cube and measure. Sprinkle with 1 teaspoon salt.
Combine cottage cheese, sour cream, remaining salt, onion and garlic powder.
Mix thoroughly, then fold into potatoes gently.
Place in buttered casserole.
Top with shredded cheese and sprinkle with paprika.
At this point, it may be baked or refrigerated for later use.
Bake at 350\u00b0 for 45 minutes or until bubbly and slightly golden brown.
Serves 6 to 8.