Cheddar  Parmesan  Potatoes

 

 

 

 

INGREDIENTS:
 


5 cups sliced cooked peeled potatoes (about 5 medium)

1/4 cup butter

1/4 cup all-purpose flour

2 cups milk

1/2 teaspoon salt 

  1 cup (4 ounces) shredded cheddar cheese

1/2 cup grated Parmesan cheese

1/4 cup buttered bread crumbs

 

 

 

DIRECTIONS:

 

Place potatoes in a saucepan and cover with water.

Bring to a boil.

Reduce heat; cover and cook for 15 to 20 minutes or until tender.

 

Meanwhile, in another saucepan, melt butter.

Stir in the flour, salt and pepper until smooth.

Gradually add milk.

Bring to a boil; cook and stir for 2 minutes or until thickened.

 

Add the salt, cheddar cheese and Parmesan cheese; stir until cheese is melted.

Add potatoes; stir gently to mix.

 

Place in a greased 2 quart baking dish.

 

Sprinkle bread crumbs on top.

 

Bake, uncovered, for 30 to 35 minutes.

 

 

Yields - 8 servings

 

 

 

 

 

Creamed  Potatoes

 

 

 

 

INGREDIENTS:

 

 

6 medium potatoes (2 pounds), peeled and cut into 1/2 inch cubes

3 tablespoons butter

1/4 cup all-purpose flour

1 teaspoon salt 

1/4 teaspoon pepper

2 cups milk

Paprika and minced fresh parsley  

 

 

 

DIRECTIONS:

 

Place potatoes in a saucepan and cover with water.

Bring to a boil.

Reduce heat; cover and cook for 15 to 20 minutes or until tender.

 

Meanwhile, in another saucepan, melt butter.

Stir in the flour, salt and pepper until smooth.

Gradually add milk.

 

Drain potatoes and place in a large serving bowl.

 

Add cream sauce; toss gently to coat.

 

Sprinkle with paprika and parsley.

 

 

Yields - 6 servings

 

 

 

 

 

Warm  New  Red  Potato  Salad  with  Chives

 

 

 

 

INGREDIENTS:


 

2 pounds red new potatoes

1/4 cup cider vinegar

1/3 cup olive oil
1/3 cup chopped fresh chives

salt and pepper to taste 

 

 

 

DIRECTIONS:

 

Cook potatoes in boiling salted water in a large saucepan for 20 to 25 minutes,

until tender when pierced.

 

Drain the potatoes and cut them in half (if potatoes are large, cut into wedges)

and place in a shallow serving bowl.

 

While potatoes are warm, sprinkle with vinegar and oil.

Toss well and season to taste with salt and pepper.

 

Toss again with chives and serve immediately.

 

 

Yields - 8 servings

 

 

 

 

             

       

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