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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Hash Brown and Ham Bake

I got this recipe from a newspaper clipping back in 2001.  I have a note in my recipe binder:  “First made with leftover Christmas ham – very good”. Please note that the total baking/resting time is one hour.

HASH BROWN AND HAM BAKE

  • 3 cups frozen shredded potatoes
  • 1/4 cup butter, melted
  • 1 cup chopped cooked ham
  • 1 cup shredded cheddar cheese
  • 1/4 cup finely chopped red bell pepper
  • 2 eggs, beaten
  • 1/2 cup milk
  • 1/2 tsp. salt
  • grating of black pepper
  • 1 tsp. dried thyme

Preheat oven to 410 degrees F

Thaw potatoes between layers of paper towels to dry.

Press potatoes into bottom and sides of ungreased 9″ pie plate and drizzle with butter.  Bake @ 410 degrees F for 25 minutes.  Remove to rack.

Reduce oven temperature to 350 degrees F

In the baked potato shell, distribute ham over bottom of shell, then cheese, and then red pepper.

In a small bowl mix together the beaten eggs, milk, salt, pepper and thyme.  Pour this mixture over the ingredients in the potato shell.

Bake @ 350 degrees F for 25-30 minutes until set.  Let stand 10 minutes before serving.

Yield:  4-6 servings

Crispy Corn Muffins

My oldest daughter mentioned she would like to have some old-fashioned green beans, potatoes and ham for supper.  I thought this might be a good time to make some Crispy Corn Muffins to sop up the “pot likker.”

I used one pound of green beans with stems removed and broken, one medium onion cut into quarters, 6 small red new potatoes, halved, and a cup of cooked ham.   Put everything in a big pot, covered with water and cooked on medium heat about an hour until the vegetables were tender.

Added some salt and pepper to taste and the entree was finished.

The corn muffins were an invention of mine back in the early 1980s when my teenage daughter kept pestering me to make corn muffins crispier.  This technique satisfied her and she makes them this way now for her own family.

CRISPY CORN MUFFINS

  • 1 egg
  • 1/4 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1 cup milk
  • 1 cup yellow corn meal
  • 1 cup flour
  • 1 Tblsp. plus 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2 Tblsp. additional cornmeal for muffin tins

Preheat oven to 400 degrees F.

Oil cups of a 12-cup muffin tin.  In each cup place 1/2 tsp. of cornmeal, then pick up the tin and rotate to cover the bottom and up the sides of the cups.

In a large mixing bowl whisk the egg, then add the sugar, oil and milk, whisking until smooth.

In a small bowl, mix together 1 cup of cornmeal, the flour, baking powder and salt.  Add to the egg mixture and stir just until all of the dry ingredients have been absorbed.  Divide among the 12 prepared cups in the muffin tins.

Bake @ 400 degrees F for 15 minutes until tops are just starting to brown.

Remove muffin tin from oven and immediately with a knife loosen around the edges of each muffin, then use a tablespoon to move the hot muffins to a baking sheet.  Return the muffins to the oven to bake for an additional 5 minutes until the tops are golden brown.

Remove muffins to wire rack to cool slightly.  Best when eaten while still warm. 

This wasn’t my southern husband’s favorite version of cornbread, but the rest of us loved it.