1.5 lb potatoes about 5 medium – you need 3 cups of sliced potatoes
1/2 medium onion
3 Tbs flour
salt and pepper to taste
2 cups milk
2 Tbs butter cubed (plus more for greasing dish)
1 cup cheddar cheese
Peel the potatoes, then using a mandolin, or sharp knife – do a medium slice on your potatoes. They should be between a quarter and a half inch thick).
Slice the onions thinly.
Grease an 8 x 8 baking dish, and preheat the oven to 350F.
Layer the potatoes, onions, flour, salt and pepper, about 3 times. On the last layer – add the butter.
Heat the milk til it’s hot, but not boiling. Pour the milk over the top of the dish, and cover the dish with foil.
Bake for 30 minutes, remove the foil and add the cheese. Bake until potatoes are tender (another 20 minutes).
Remove from the oven, and let it stand while the sauce thickens.
2 medium white potatoes
4 tablespoons butter, melted
1 cup parmesan cheese, grated
½ teaspoon black pepper
1 tablespoon garlic powder
1 tablespoon paprika
1 teaspoon salt
Parsley, chopped (for garnish)
Preheat oven to 325ºF/160ºC.
Insert a skewer into the potato and gently push the skewer all the way through it. Hold a sharp, thin knife at an angle and cut in the opposite direction you are turning the skewered potato.
Gently fan out the potato down the length of the skewer, until you have an even gap between the slices forming the spiral. Melt the butter and brush it all over the potato.
In a medium bowl, combine Parmesan cheese, black pepper, garlic powder, paprika, and salt. Place the skewered potato over the bowl and shovel the mixture all over the potato until it is entirely coated.
Rest potatoes on a baking sheet so that it is hovering over the bottom of the sheet.
Bake for 25-30 minutes, or until nicely browned.
Garnish with additional Parmesan and parsley. Allow to cool for 5 minutes.
1 lb ground beef
1 can of sloppy joe mix
1 can of corn, drained
(1) 16 oz bag of tater tots
1 cup grated cheddar cheese
Cook ground beef and crumble, drain off excess fat.
Mix in sloppy joe mix and can of corn.
Pour the meat mixture into a greased 9×13 baking dish.
Evenly distribute cheese across the top of the meat mixture.
Top with tater tots.
Bake at 450 degrees for 20-30 minutes, or until tater tots are golden brown.
1 tbsp mustard oil
1 tsp mustard seeds
1 tsp cumin seeds
2 garlic cloves, sliced
1 tbsp ginger, thinly sliced
2 tomatoes, chopped
1.5 pounds baby spinach, finely sliced
4 potatoes, peeled & chopped into small cubes
1 tsp salt
1 or 2 chilies, finely sliced
1 tsp garam masala
Heat the oil in a karahi or wok. Add the mustard seeds, and just as they begin to pop, add the cumin seeds and asafoetida.
Add the garlic and ginger and fry for a few minutes on a gentle heat. Then stir in the tomatoes, chilli and salt.
Cook the tomatoes on the same heat until they have turned to a soft pulp. Then add the cubed potatoes and stir them gently to coat them in the sauce. Don’t be too heavy-handed as you don’t want to mash the cooked potatoes.
Reduce the heat and place a lid on the pan. Cook for about 10 minutes, remembering to stir occasionally. You may need to add a splash of water halfway through to stop the potatoes sticking to the pan.
Once the potatoes have turned soft, add the spinach to the pan and stir gently.
Cook for a further few minutes until the spinach has wilted down. If there is any liquid in the pan at this point, just increase the heat to dry the dish out.
Sprinkle the garam masala over the top before serving.