Best Ever Mushroom Scalloped Potatoes

I made these awhile back for my nephew's birthday dinner. If you parboil the potatoes with the sliced onions for 5 to 7 minutes, you can have these ready in an hour. Just skip to the layering. Bake for 45 minutes and then another 15 without the lid. To make them the BEST EVER, use a large bag of Kraft 4 Cheese Italian Shredded Cheese instead of 1 1/2 cups cheddar.

BEST EVER MUSHROOM SCALLOPED POTATOES

8 cups thinly sliced & peeled potatoes
1 large onion
1 tablespoon butter/garlic butter
8-12 large fresh mushrooms, thinly sliced(optional)
2 cans Cream of Mushroom soup
1 cup milk (skim, 1%, 2%)
1 1/2 cups shredded Cheddar cheese
sea salt, to taste
freshly ground pepper, to taste
paprika, to taste

Combine soup, milk and spices in a bowl. Sauté thinly sliced onion rings in 1 tablespoon butter.
Lightly oil a casserole dish or glass lasagna pan with olive oil.

Arrange potatoes in a single layer in bottom of dish. Drizzle soup mixture over top.

Arrange onions and mushrooms. Sprinkle cheese over each layer.

Continue to layer in this manner until all ingredients are used up.

Bake at 375°F for approximately 2 hours or until potatoes reach desired texture.

For a crispy top layer, uncover during the last 10-15 minutes of cooking time.

Potato Bacon Cakes

I originally seen this recipe prepared by Chef Michael Smith, Chef at Home on the Food Network. I changed it up a little and used Pancheta instead of Bacon. You can get it at Dominion at the deli in a small package already diced. Also, closer to a cup of cheese and I skipped the Smoked Salmon on top.

Potato Bacon Cakes

Ingredients

• 1 Pound of Yukon gold potatoes, quartered (6 medium)
• 4 slices of bacon, chopped
• 3 green onions, sliced thinly
• 1/2 cup grated cheddar cheese
• 1 egg
• Salt and pepper

Directions
1. Steam potatoes until tender when pierced with a fork.
2. Fry bacon until crispy, strain off fat and set aside.
3. Smash steamed potatoes and add the bacon, onions, cheese and egg and season with salt and pepper. Let cool.
4. Form potato mixture into four patties. Put reserved bacon fat into a large skillet over medium-high heat. Add a touch more cooking oil if necessary. Fry potato cakes until golden and heated through.

Garlic Mashed Potatoes

Garlic Mashed Potatoes

Ingredients
• 3 full heads of garlic
• 6-8 baking potatoes or Yukon Golds, washed and cut into quarters
• 2 bay leaves
• 1 stick butter (8 tablespoons, 4 ounces or 1/2 cup)
• 1 cup milk
• Sprinkled sea salt and freshly ground black pepper, to taste

Directions
1. Preheat your oven to 350°.
2. Place the full heads of garlic in a small baking dish. Roast in the oven until they are golden, very soft and the tops have begun to bubble. This will take about 45 minutes or an hour and may be done in advance. Let cool slightly.
3. Put the potatoes into the top part of a stovetop steamer and fill the bottom part with 2-3 inches of water. Add the bay leaves to the water and then fit the top onto the bottom. Place over medium-high heat and cover with a tight fitting lid. Steam until the potatoes are easily pierced with a fork, about 15-20 minutes.
4. Meanwhile gently heat the butter and milk in a small saucepan until the butter has melted.
5. When the potatoes are tender, pour off the water in the pot then place the steaming hot potatoes back in the pot. Pour in the butter milk mixture. Slice the top off the roast garlic with a serrated knife and squeeze in the roasted garlic, holding onto the root end bottom and letting the softened garlic ooze out of the top. Season with salt and pepper and mash well.