Cheesy Potatoes

CheesyPot (7)I first made this recipe in 1985, adapted from a recipe in my Redbook Cookbook.  Everyone loved this dish, including my picky, then-15-year-old daughter who called them “cheesy potatoes”.  She still likes them.
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CHEESY POTATOES


4 cups peeled and thinly sliced potatoes
1 tsp. salt
1/8 tsp black pepper
1/8 tsp. nutmeg
2 Tblsp. all-purpose flour
¾ cup thinly sliced onion
2 Tblsp. butter
¾ cup shredded sharp cheddar cheese
1-½ cups milk, heated

Preheat oven to 350 degrees F
Butter a 9 inch baking dish

Spread half of the sliced potatoes in the bottom of the baking dish.  In a small cup combine salt, pepper, nutmeg and flour.  Sprinkle half of this mixture over the potatoes.   Spread all of the onions over the potatoes.  Dot with half of the butter.

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Spread the remaining potatoes in the baking dish, sprinkle with the remaining flour mixture and dot with remaining butter.  Spread all of the cheese over the top …

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…and pour the heated milk over this.  Cover and bake for 65 minutes.  Uncover and bake for 15 minutes longer to brown the top.

4 servings 


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French Cabbage Soup

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One of my favorite blogs is Morning’s Minion  by a lady from Vermont who retired to live in Kentucky.  Her posts are full of her activities with her cats and her old horse, Pebble, and descriptions of her quilts and their favorite foods.  The other day, she said she had made some French Cabbage soup, which was new to me .  I looked at recipes on the internet and put together different elements along with my own preferences to make this delicious soup with the French kick being the bread and Swiss topping.  I don’t know what recipe my friend in Kentucky used, but this version surely is good.   Homemade chicken broth is best to use, but the kind in a can or box is fine, too.

FRENCH CABBAGE SOUP

  • 3 Tblsp. butter
  • ½ cup onions, chopped
  • ½ cup carrots, diced
  • 4 cups chicken broth (two 14.5 oz. cans)
  • 1 cup potato, raw, peeled and diced
  • 4 cups cabbage, chopped
  • 2 Tblsp. all-purpose flour plus water to make 1 cup
  • 1/2 tsp. dried thyme
  • Salt/pepper to taste
  • 4 slices of sturdy bread
  • 2 slices of Swiss cheese, cut on the diagonal
  • Smoked Paprika for sprinkling

In a large soup pot, melt the butter and over medium low heat, saute the onions and carrots until tender.

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Add the chicken broth, potatoes and cabbage.
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Simmer, stirring occasionally, over medium heat for 20 minutes until cabbage and potatoes are tender.
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Place flour in a one-cup measure and add enough water to make one cup.  Whisk until smooth and stir this mixture into the soup along with the thyme and salt and pepper to taste (be sure to taste before adding salt – some broth is very salty).

Simmer on medium heat for 20 more minutes, stirring occasionally.

When ready to serve, ladle the hot soup into four oven-proof bowls.  Top each bowl with a slice of bread, a piece of Swiss cheese and a sprinkling of paprika.  Place under the broiler to melt and slightly brown the cheese (watch closely so the cheese doesn’t burn).  Serve immediately.

4 servings

I used some of my old standby Italian bread for the topping.  Just right for perching on top of hot soup.

Date-Nut Chicken Potato Salad

This is a salad that is a very satisfying meal – chicken, potatoes, fruit and nuts – all made more delicious by a bleu cheese dressing.  The dates add a very special flavor.  I cook the potatoes early in the morning so they have a chance to cool.  Then, it’s a snap to put together the rest of the salad for lunch.  My daughters and I really enjoy this hearty salad.

DATE-NUT CHICKEN POTATO SALAD

  • 10 small potatoes (red or Yukon gold – 4 cups cooked and quartered)
  • 1 large tart apple, peeled and chopped (1 cup)
  • ½ cup toasted walnuts, chopped
  • ¼ cup dates, chopped
  • 1 cup cooked chicken breast, cubed
  • Several gratings of black pepper
  • 1 cup bleu cheese salad dressing (your favorite bottled dressing)

Place potatoes in a large pan, cover with cold water and cook until tender (25-30 minutes).  Drain and let cool.

Peel potatoes if desired, quarter and place in a large bowl.  Add chopped apple, chopped nuts and cubed chicken.


Add pepper and toss with a large spoon to mix.  Add bleu cheese dressing and mix to coat.


Cover and refrigerate for at least ½ hour.

6 servings 

Greek Potato Salad

I fell in love with Susan Branch with the first cookbook I bought, published in 1990, Christmas from the Heart of the Home.  Her artwork is so charming and her recipes are excellent.  Susan offered this potato salad recipe on her F.O.S.B (Friends of Susan Branch) Facebook page and it is also in her 1995 cookbook, The Summer Book.  I made a few minor adjustments (used new potatoes, less sweet pepper and feta cheese, and added a bit of honey to the dressing) and served it  for our Fourth of July lunch along with the usual hamburgers, hot dogs and baked beans.  It was great.

GREEK POTATO SALAD

  • 2 lbs. red new potatoes
  • ½ cup red sweet pepper, seeded and chopped
  • ½ cup green onions, chopped
  • ½ cup feta cheese, crumbled
  • ½ cup Kalamata olives, pitted and halved

Dressing:

  • 2/3 cup olive oil
  • 1/3 cup red wine vinegar
  • 1 tsp. honey
  • ½ tsp. dried oregano
  • ½ tsp. dried rosemary
  • Salt/pepper to taste

Cover the potatoes, unpeeled, with cold water and cook over medium heat until tender.  Drain thoroughly.

Place the dressing ingredients in a pint jar with a cover and shake vigorously to blend.

When cool enough to handle, cut the potatoes into bite-sized pieces and place in a large salad bowl.  Add chopped vegetables, cheese and olives.

Pour dressing over salad and toss lightly.  Add salt and pepper to taste.

Cover and let stand at room temperature for at least ½ hour.  Serve at room temperature.  Makes 8 servings. 

Susan has a wonderful blog, www.susanbranch.com.

Yukon Chicken Salad

This is a combination of a couple of favorites, made with the little Yukon Gold potatoes.  My husband was growing Yukon Golds in his garden in the late 1990s, before they became so popular on all of the cooking shows.  We loved them then and I’m happy they’re available in all of the grocery stores now.  Combined with chicken, gorgonzola cheese and walnuts – what’s not to like?

YUKON CHICKEN SALAD

  • 10 small Yukon Gold potatoes (2-2-1/2″ diameter), unpeeled
  • 1 large tart apple, thinly sliced (Golden Delicious)
  • 1/4 cup sweet onion, thinly sliced
  • 1/2 cup toasted walnuts, coarsley chopped
  • 1/2 cup crumbled gorgonzola cheese
  • 1 cup chopped, cooked chicken breast
  • 1 Tblsp. fresh basil, chopped
  • 1/4 cup olive oil
  • 1/4 cup white wine vinegar
  • 1 tsp. honey
  • Salt/Pepper to taste

Wash potatoes and put in a large pot.  Cover with cold water and cook over medium heat until tender (30-45 minutes depending on size).  Set aside to cool.

When potatoes are cool, cut into bite-size pieces and place in a large bowl.  Add apple and onion slices, toasted walnuts, gorgonzola, cooked chicken and fresh basil.

In a jar or other container with a lid, mix the olive oil, vinegar and honey.

Pour over the potato mixture and toss to mix.  Sprinkle with salt and pepper to taste, cover and refrigerate for at least an hour.

Makes 4-6 servings

This is not a very photogenic salad, but it sure is good.

Along with the salad, I served an old favorite summertime pie, Nancy’s Chocolate Lime Pie.

It was a nice summer lunch for my two daughters and two grandchildren.