Swiss Cheese Potatoes

8 lg potatoes, peeled and cubed
1 1/2 tsp salt, divided
2 c chopped celery
3/4 c chopped onion
1 1/2 c shredded swiss cheese, divided
2/3 c 2% milk
3 tbsp butter
1/4 tsp pepper

Place potatoes and 1 tsp salt in dutch oven; add water to cover. Bring to boil cook for 10 mins uncovered. Add celery and onion; cook 10-15 mins or until vegetables are tender. Drain and transfer to large bowl. Mash potato mixture; gradually adding 3/4 c cheese, milk, butter, pepper and remaining salt. Transfer to a greased 8 in square baking pan; sprinkle with remaining cheese. Broil 3-4 in for the heat for 5-8 mins or until cheese is lightly browned.

Broccoli Potato Soup

1/4 c butter
1 onion chopped
1/2 c all purpose flour
2 cartons chicken broth (32 oz)
2 c milk
2 lbs red potatoes cut into 1/2 in pieces
2 c chopped broccoli florets
1 tsp dried thyme
1 /2 tsp salt
1/2 tsp pepper
1 package shredded cheddar cheese
1/2 c sour cream

In large dutch oven, melt butter over med heat. Add onion and cook stirring frequently for 5 mins. Add flour, cook, for 2 mins. Gradually stir in broth and milk, stirring until smooth. Stir in potatoes and next 4 ingredients. Bring to a boil over medium heat, reduce heat and simmer. Simmer for 15 to 20 mins or until mixture thickens and potatoes are tender. Add cheese and sour cream stirring until cheese melts.

Potato Beef Casserole

4 medium potatoes peeled and sliced
1 1/4 lbs lean ground beef, browned and drained
1 can cream of mushroom soup
1 can condensed vegetable beef soup
1/2 tsp salt and pepper

In large bowl combine all ingredients. transfer to greased 3 qt baking dish. Bake covered at 350 for 1 1/2 hrs or until potatoes are tender.

Herbed New Potatoes

1 1/2 lbs new potatoes
6 tbsp butter
1/4 tsp thyme
1/2 c chopped fresh parsley
1/2 tsp rosemary

Scrub potatoes, do not peel. Cut into halves. In medium saucepan, boil 20 mins in lightly salted water or until tender and drain. Add butter, thyme, parsley and rosemary until butter melts.

Potato salad recipe

• 8 medium potatoes, cooked and diced
• 1 1/2 cups mayonnaise
• 2 tablespoons cider vinegar
• 2 tablespoons sugar
• 1 tablespoon yellow mustard
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper
• 2 celery ribs, sliced
• 1 cup onion, minced
• 5 hard-boiled eggs
• paprika

Directions:

1. 1
   Boil peeled potatoes in salted water until done. Cool to room temperature.
2. 2
   Place diced potatoes in large bowl.
3. 3
   Mix mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, and pepper in another bowl.
4. 4
   Add to potatoes.
5. 5
   Add celery and onions and mix well.
6. 6
   Stir in eggs.
7. 7
   Sprinkle a little paprika on top

Herbed Potato Packs

2 lbs fingerling potatoes
1 tbsp olive oil
1 tbsp butter, melted
2 garlic cloves, minced
1 tsp salt
2 tsp minced fresh thyme
1/2 tsp ground pepper

Pierce potatoes with a fork and place in large microwave safe dish. Cover and microwave 4-7 mins or until crisp tender, stirring halfway. Add the remaining ingredients, toss to coat. Place 1/4 potatoes on a double thickness of foil. Fold foil around potatoes and seal tightly. Repeat with remaining potatoes.Grill, covered, on med-high heat for 6-9 mins on each side.

Chunky Garlic Mashed Potatoes

3 lbs Yukon Gold potatoes,cut into quarters
1 whole garlic bulb, cloves seperated and peeled
1/2 c butter, cubed
1/2 half and half cream
2 tbsp prepared horseradish
3/4 tsp salt
2/4 tsp pepper
Fresh thyme leaves

Place potatoes and garlic cloves in a saucepan, cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 mins or until potatoes are tender.Meanwhile in a small saucepan, eat butter and cream; keep warm. Drain potatoes and garlic, return to pan. Add the horseradish, salt, pepper and butter mixture. Mas to reach desired consistency. Garish with thyme.

Ham and Potato Casserole

• 6 to 8 slices ham, deli or from leftover ham, about 1/8-inch thick
• 8 to 10 medium potatoes, peeled and thinly sliced
• 1 med. onion, peeled and thinly sliced
• salt and pepper
• 1 1/2 cups grated Cheddar cheese
• 2 cans condensed cream of celery or cream of mushroom soup
• paprika

Preparation:

Put half of ham, potatoes and onions in Crock Pot. Sprinkle with salt and pepper, then 1 cup of the grated cheese. Add remaining ham, potatoes and onions, and spoon undiluted soup over th top. Sprinkle with remaining 1/2 cup cheese and paprika. Cover and cook on low for 8 hours or on high 4 hours.

Potato Cheddar Soup

2 lb red skin potatoes peeled and cut into 1/2 in cubes
3/4 c coarsely chopped carrots
1 med onion, coarsely chopped
3 c chicken broth
1/2 tsp salt
1 c half and half
1/4 tsp black pepper
2 c shredded cheddar cheese

Place ptoatoes, carrots, onion, broth and salt in crock pot. Cover, cook on low 6-7 hours until veggies are tender. Stir in half and half and pepper. Cover, cook on high 15 mins. Turn off heat and remove cover, let stand 5 mins. Stir in cheese until melted.

Parmesan Potato Wedges

2 lbs red potatoes cut into wedges
1/4 c finely copped yellow onions
1 1/2 tsp dried oregano
1/2 tsp salt
black pepper to taste
2 tbsp butter cut into 1/8 in pieces
1/4 c grated parmesan cheese

Layer potatoes, onion, oregano, salt paper and butter in crock pot. Cover and cook on high 4 hrs. Transfer to serving platter and sprinkle with cheese.

Best Ever Roast

1 beef chuck shoulder roast
1 can condensed cream of mushroom soup, undiluted
1 envelope dry onion soup mix
4-5 med potatoes, quartered
4 c baby carrots

Place roast in crockpot. Combine mushroom soup and onion soup mix in medium bowl. Pour over roast. Cover and cook on Low 4 hours.Add potatoes and carrots. Cover, cook on low 2 hours.

Roasted Potatoes with Thyme

4 med potatoes sliced 1/4 in thick
3 tbsps vegetable oil
1 tsp dried thyme leaves, crushed
1/4 tsp ground black pepper
1 jar franco-american slow roast chicken gravy

Put the potatoes on a sallow sided baking pan. Top with the oil, thyme and black pepper. Toss to coat. Bake at 400 degrees for 20 mins. Turn the potatoes. Bake for 15 mins more or until the potatoes are browned. Put potatoes in serving dish. Heat the gravy according to the package directions and serve over potatoes.

Zesty Potatoes with Sour Ceam and Chives

4 medium potatoes
1/2 c chopped onion
1 tbsp olive oil
1 tsp garlic powder
1 tsp chili powder
1/2 tsp salt
Addtl salt and pepper to taste
1 tbsp chopped chives
Sour cream (optional)

Combine all ingredients in a large Ziploc Steam bag. Seal and shake to mix ingredients. Place bag in microwave. Cook for 7 mins or until potatoes ar etender. Alow bag to stand 1 min. Gently shake bag to distribute seasoning. Put in to serving bowl, season with salt, pepper and chives. Serve with sour cream if desired.

Creamy Cabbage-Pork Stew

1 lb boneless pork shoulder, cut into cubes
1 tbsp vegetable oil
2 cans condensed cream of celery soup
1 1/2 c apple juice
2 medium red potatoes, cut into cubes
3 medium carrots
1/4 tsp caraway seeds
1/4 tsp pepper
3 c corsely chopped cabbage
1/2 c milk

In large skillet over med-high heat, brown pork in oil. Drain. Place in slow cooker; stir in soup, apple juice, potatoes, carrots, caraway and pepper. Cover and cook on high 3 1/2 hours. Add cabbage and milk. Cover and cook 2 1/2 hours longer or until meat and vegetables are tender.

Herbed Pork and Potatoes

3 tbls minced fresh rosemary
3 tbls minced fresh marjoram
8 garlic cloves
4 tsp minced fresh sage
4 tsp olive oil
2 tsp salt
2 tsp pepper
1 boneless whole pork loin roast (3 lbs)
4 lbs medium red potatoes, quartered

In small bowl, combine rosemary, marjoram, garlic, sage, 3 tsp oil, salt and pepper. Rub roast with 2 tbls herb mixture. In dutch oven over med-high heat, brown roast in remaining oil on all sides. Place in a roasting pan coated with cooking spray. Toss potatoes with remaining herb mixture, arrange around roast. Cover and bake and 350 degrees for 1 1/2 to 2 hours or until 160 degrees. Let stand 10 mins.

Ham and Potatoes au Gratin

2 pkgs dry au gratin potato mix
2 c diced cooked ham
1/4 c bottled roasted red sweet pepper, drained and chopped
3 c water
1 can condensed cheddar cheese soup

Lightly coat slow cooker with cooking spray. Place au gratin potato mix with contents of seasoning packets, ham and roasted red pepper in cooker. In large bowl, stir water and soup. Pour over potato mixture. Cover. Cook low 7-8 hours.

Ham and Potato Soup

Pulled this recipe off of allrecipes.com and I need to try it. It looks like it got pretty good reviews!

Direct Link: http://allrecipes.com/Recipe/Delicious-Ham-and-Potato-Soup/Detail.aspx

• 3 1/2 cups peeled and diced potatoes
• 1/3 cup diced celery
• 1/3 cup finely chopped onion
• 3/4 cup diced cooked ham
• 3 1/4 cups water
• 2 tablespoons chicken bouillon granules
• 1/2 teaspoon salt, or to taste
• 1 teaspoon ground white or black pepper, or to taste
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.