Roasted, scalloped, baked & stuffed... I adore potatoes, and they're one of the few vegetables that my boyfriend will eat! If you don't top them with a ton of butter and sour cream and eat the skins, they're good for you too!
Either way, too much butter or not, I'd eat potatoes everyday !!

Bon Appetit,
Lara

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Baked

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Zucchini Stuffed Baked Potatoes



Casseroles


Aremnian Potato Casserole

Potato & Peppers au Gratin Casserole

Potato Cheese Casserole

Zucchini & Potato Casserole Au Casserole



Fried


Aloo Tiki - Indian Potato Patties


Smoked Salmon Latkes



Roasted



Scalloped


Garlic Scalloped Potatoes

Scalloped Potatoes with Ham

1. Scrub and rinse poatoes; cut 1/8 inch slices vertically into the potato (not all the way through, the bottom should still be intact).
2. Put potatoes in a baking dish. Fan the slices slightly.
3. Sprinkle with salt and drizzle with butter.
4. Combine the fresh herbs and sprinkle evenly over each potato.
5. Bake uncovered for about 50 minutes.
6. Remove from oven, sprinkle with cheeses and return to oven for another 15 mintues until cheese is melted and potatoes are lightly browned.
   

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1. Bake potatoes for approximately 40 minutes or until tender.
2. Let cool slightly, and cut in half lenghtwise. Scrape out pulp, leaving a 1/4 inch shell in tact.
3. Combine potato pulp, sour cream, and milk. Mix well.
4. Stir in all remaining ingredients, and spoon mixture back into the potato shells.
5. Arrange filled potatoes on a baking sheet and cook another 10 minutes or until heated through.
   

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1. Place all ingredients in a casserole dish and bake at around for 45 minutes or until the potatoes are tender.

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1. Melt butter and sauté celery, onion, & green pepper.
2. Sprinkle flour & seasonings over top of vegetables, and stir well.
3. Slowly add milk; stirring constantly until smoth and thickened.
4. Add cheese, stirring until melted.
5. Place disced potatoes in a greased baking dish, pour suace over top and mix.
6. Sprinkle with bread crumbs and bake covered for about 25 minutes or until lightly browned.
   

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My friend Karen is a vegetarian who loves food but hates to cook. Mostly she eats out, but when I tried this recipe I thought that even she might try whip this one up.... it's really easy !

1. In a baking casserole combine oil and garlic powder and spread evenly over bottom.
2. Layer half of the potatoes, and then half of the peppers, and then half of the zucchini in the casserole.
3. Sprinkle with seasoned salt, thyme and half of each of the cheeses.
4. Repeat layering of vegetables ending with cheese on top.
5. Cover and bake for 30 minutes or until potatoes are soft.
6. Arrange filled potatoes on a baking sheet and cook another 10 minutes or until heated through.
   

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1. In a large bowl, mix together all ingredients to find a soft dough.
2. Divide dough into small balls about the size of golf balls, and flatten with the palm of your hands into patties.
3. Heat a small amount of oil in a frying pan over medium heat.
4. Place patties in heated frying pan and cook about 1 minute on each side, until golden brown.
   

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1. Grate potatoes, and using hands squeeze out as much juice as possible.
2. Place potatoes in a large mixing bowl, add edd, flour salt and pepper; stir well.
3. Add smoked salmon and grenn onions, stir to combine
4. Pour 1 Tbs. oil into a large oven proof baking dish with shallow sides; spread oil over bottom.
5. Drop large tablespoonfuls of the potato mixture 1/2 inch apart into greased dish, flatten slightly.
6. Bake in oven for about 8 minutes or until latkes are golden brown.
7. Repeat until all potato mixture is used.
   

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1. In boiling water, cook potatoes for 5 minutes unitl just barely cooked; drain & set aside
2. In a saucepan over low heat saute the garlic in half of the butter until garlic is soft about 1 minute.
3. Add flour, cook stirring constantly for 2 minutes.
4. Add a small amout of milk and stir to form a paste; Add remaining milk in 3 parts, mustard, nutmeg and cayenne pepper & and black pepper.
5. Use a whisk and stir constantly until sauce is slightly thickend & smooth.
6. Remove from heat, stir in 1/2 cup cheese and set aside.
7. Layer one quarter of the potatoes in a greased baking dish; cover with 1/3 of the onions and 1/3 of the parsley and 1/4 of the sauce.
8. Repeat until all ingredients are used, ending with the sauce.
9. Sprinkle with remaining cheese and dot with remaining butter.
10. Bake covered in the oven for 15 minutes, uncover and bake an additional 25 minuted until bubble and golden brown.
    

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1. Lightly grease a shallow square casserole dish.
2. Toss onion and ham together in a small bowl.
3. In a separate bowl toss together cheese and flour
   
4. Layer a quarter of the potato slices on the bottom of the casserole; sprinkle with salt and pepper.
5. Sprinkle with a quarter of the ham mixture and then a quarter of the cheese mixture.
6. Repeat layers until all ingredients are used, ending with the cheese mixture.
7. Heat milk and cream in a small saucepan; pour over potatoes.
8. Cover casserole and bake for 30 minutes, remove cover and bake an additional 25 minutes until potatoes are very tender and nicely browned.
   

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