Prepare scalloped potatoes as directed on package, except omit butter.
Stir in diced cream cheese and mushrooms.
Bake at 400\u00b0 for 35 minutes or until potatoes are tender.
Serves 5 to 6.
In 3-quart casserole, mix potatoes, boiling water, butter, cabbage and onion.
Cover with wax paper.
Cook on High for 15 minutes, stirring twice.
Stir in sauce mix from scalloped potatoes package, milk and sausage.
Cover and cook on High for 8 to 10 minutes or until potatoes are tender.
Let stand for 5 minutes.
In a deep casserole dish, put potatoes and 1 1/2 cups of milk. Mix scalloped potatoes and cheese sauce in.
Add butter and sliced sausage.
Mix in chopped onion and chopped pintatoes.
Stir everything together.
Put in oven at 350\u00b0 for 45 minutes to 1 hour.
Serves 6.
For the scalloped potatoes, preheat the oven to 425\u00b0F. Place
Peel and slice potatoes and set aside in a
Slice potatoes, and mix with
Put approx half of potatoes in crock pot, then lay in ham, then the diced onion, then the rest of the potatoes. Top with the soup, chunk the butter and drop around, and then the cheese. Cook on low approx 6hrs, depending on the thickness of potatoes -- or high for about 3. Stirring at least once. If you crock pot gets super hot, use the low setting.
Directions:
Boil the potatoes till soft, peel off skin
Wash potatoes under plenty of running tap
eel and thinly slice the raw potatoes.
Layer the potatoes in a greased
/2 teaspoon salt. Add the potatoes and bring to a boil
Place both boxes of potatoes in slow cooker, sprayed with vegetable cooking spray.
In a large bowl, combine butter, milk, and 4 1/4 cups of water and pour over potatoes.
Cover and cook on low for 4-5 hours.
When ready to serve, sprinkle crumbled bacon over top of potatoes.
Preheat oven to 350\u00b0. Spray or butter large casserole dish. Place layer of potatoes in dish. Crush crackers and layer over potatoes (the more crackers used, the thicker the sauce will be). Sprinkle with salt and pepper; dot with butter and sprinkle with chopped onions or cheese if using. Repeat layers at least 2 times, ending with crackers. Pour warm milk over all and bake for 1 to 1 1/2 hours or until fork-tender. If it starts to brown too
much, cover with lid or foil.
ch baking dish.
PLACE potatoes and sliced onion in
In a large soup pot, brown prosciutto, or bacon over medium-low heat until crisp.
Add the onion and cook until softened.
Add the flour and stir until lightly colored, about a minute.
Slowly whisk in the clam broth, reserved clam liquid, potatoes, bay leaf and thyme. Simmer until the potatoes are tender, about 10 minutes.
Add the clams, cream, fresh parsley, salt and white pepper.
Bring to a simmer and serve immediately.
(You may substitute any type of shellfish, or even fish for the clams in this recipe.).
ray. cut the bacon in
Mix together milk, soup, marjoram, red pepper flakes and pepper.
Set aside.
Use a 2 quart casserole and layer half of each of the ham, onions, potatoes, and sauce.
Repeat.
Bake at 350 for 1 hour until potatoes are nearly done.
In a small bowl mix breadcrumbs, margarine, and parsley.
Sprinkle on casserole and bake an additional 15 minutes.
Let stand 10 minutes before serving.
Set the potatoes aside.
Grease a 2 quart baking dish.
Place the contents of the scalloped potatoes sauce mix in a large bowl and sprinkle with poultry seasoning.
Whisk in the water and soup.
Stir in the chicken, carrots, celery and onion and potatoes.
Put into the baking dish and bake, uncovered, at 350 degrees Farenheit for 45-50 minutes or until the vegetables are tender).
Heat the potatoes and broth to a boil in a large pot.
Cover and cook over medium heat 15 minutes or until the potatoes are tender.
Drain and *reserve* cooking liquid.
Mash potatoes with 1/2 cup reserved cooking liquid/broth. Add more liquid if necessary for desired consistency.
Stir in chives or other herb of choice.
Season with white pepper.
Tip: save the remaining cooking liquid for another recipe.
Place the scalloped potatoes into a large pot, and pour in enough chicken broth to cover the potatoes completely. Season with garlic powder, salt and pepper. Add ham if using. Bring to a boil, and reduce heat to low. Stir in the Cheddar and Parmesan cheese, and simmer for about 10 minutes.