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This Party Tip submitted by BizGirl - Sep 19th, 2008

    • Thanksgiving Dinner Recipes Potatoes

    • Au Gratin Potatoes

      12 Russet potatoes in 1/4 inch slices
      2 medium onions, chopped
      Salt to taste
      1/2 tsp pepper
      1/2 cup butter
      2 cups heavy whipping cream
      3 cups shredded cheddar cheese
      Preheat oven to 400 degrees F. Grease 13-in x 9-in baking dish. Evenly place half of the potatoes into the baking dish. Layer the onions and then add the rest of the potatoes. Add salt and pepper. In a medium saucepan, over medium heat, melt the butter. Whisk in the flour. Add the cream to the mixture and cook for 3 minutes stirring constantly. Add all cheese and stir for 30 to 60 seconds or until melted. Pour cheese mixture over potatoes. Cover dish with foil. Bake 1-1/2 hours. Yields 12-14 servings.

      Scalloped Potatoes

      12 medium Russet potatoes in 1/4 inch slices
      1 medium onions, finely chopped
      1 small green peppers, finely chopped
      3 tablespoons flour
      5 tablespoons butter
      3 cups milk
      1 cup cheddar cheese
      Salt and pepper to taste
      Preheat oven to 375 degrees F. Grease 13-in x 9-in baking dish. Evenly place half of the potatoes into the baking dish. Layer onion and green pepper. Add the other half of potatoes. Season with salt and pepper to taste. In a medium sauce pan, over medium heat, melt 4 tablespoons of butter. Whisk in the flour. Gradually stir in milk. Bring to a boil. Cook and stir until thickened, about 2-3 minutes. Pour mixture over potatoes. Dot with remaining butter. Cover with foil. Bake for 45 minutes. Sprinkle cheese over top and return to the oven, uncovered for an additional 15 minutes or until potatoes are tender. Yields 12 - 14 servings.

      Stuffed Baked Potatoes

      by Marge Clark of West Lebanon, Indiana
      3 large baking potatoes (1 pound each)
      1-1/2 tsp vegetable oil, optional
      1/2 cup sliced green onions
      1/2 cup butter, divided
      1/2 cup half-and-half cream
      1/2 cup sour cream
      1 tsp salt
      1/2 tsp white pepper
      1 cup (4 ounces) shredded cheddar cheese
      Pierce potatoes with a fork; rub with oil in desired. Bake at 400 degrees for 1 hour and 20 minutes or until tender. Let stand until cool enough to handle. Cut each potato in half lengthwise. Scoop out the pulp, leaving a thin shell. Place pulp in a large bowl and mash. In a small skillet, saute onions in 1/4 cup butter until tender. Stir into potato pulp along with cream, sour cream, salt and pepper. Fold in cheese. Spoon into potato shells. Place on a baking sheet. Melt remaining butter; drizzle over the potatoes. Sprinkle with paprika. Bake, uncovered, at 350 degrees for 20-30 minutes or until heated through. Yields 6 servings.

      Roasted Garlic Mashed Potatoes

      by Rita Wenrich of La Luz, New Mexico
      2 whole garlic heads
      1 tablespoon olive oil
      6 medium baking potatoes, peeled and cubed
      1 cup plus 2 tablespoons milk
      2 tablespoons butter or margarine
      1 tablespoon minced fresh rosemary or 1 tsp dried rosemary, crushed
      1 tsp salt
      Cut the top off garlic heads so each clove is exposed. Brush with oil; wrap in foil. Bake at 350 degrees F for 45 minutes or until garlic is very soft. Cool for 5 minutes. Remove garlic from skins; mash and set aside. Place potatoes in a saucepan and cover with water. Bring to a boil; cover and cook for 20-25 minutes or until very tender. Drain well. Add milk, butter, rosemary, salt and garlic; mash until light and fluffy. Yields 6 servings.

    • Tags: thanksgiving dinner recipes potatoes christmas
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