Italian Cheese Potato Bake

• 2  lb.  red potatoes
• 3  or 4 cloves  garlic, minced
• 1-1/2  tsp.  snipped fresh thyme or 1/2 tsp. dried thyme, crushed
• 1/4  cup  butter
• 1  cup  buttermilk
• 4  oz.  fontina cheese, shredded (1 cup)
• 4  oz.  Parmesan cheese, finely shredded (1 cup)
• 1/3  cup  crumbled blue cheese
• 1/2  cup  panko (Japanese-style bread crumbs)
• 1/4  tsp.  dried Italian seasoning, crushed
• 1  Tbsp.  olive oil
•     Snipped fresh parsley (optional)

Directions

1. Preheat oven to 400 degrees F. Lightly grease a 2-quart square baking dish; set aside. Scrub potatoes; cut in 1-inch pieces. In large saucepan cook potatoes in lightly salted boiling water 12 to 15 minutes or until tender; drain.
2. In a 12-inch skillet cook and stir garlic and thyme in butter over medium heat for 1 minute; add potatoes. Coarsely mash potatoes. Stir in buttermilk, 1/2 tsp. salt, and 1/4 tsp. black pepper. Fold in fontina cheese, half of the Parmesan, and the blue cheese. Evenly spread in baking dish.
3. In small bowl combine remaining Parmesan, panko, Italian seasoning, and oil; toss with a fork to combine. Evenly sprinkle over potato mixture in dish. Bake for 20 minutes or until bubbly and top is golden. Sprinkle with snipped fresh parsley. Makes 8 to 10 servings.

California Creamy Potatoes

By: Breakstone

Prep Time: 30 minutes
Total Time: 1 hour
Makes 15 servings, 3/4 cup each

Ingredients:

• 1  package (8 ounces) PHILADELPHIA Cream Cheese, softened
• 1/2 cup BREAKSTONE'S Sour Cream
• 1 cup chicken broth
• 3 pounds red potatoes (about 9), thinly sliced
• 1  package (6 ounces) smoked ham, chopped
• 1  package (8 ounces) KRAFT Shredded Cheddar Cheese, divided
• 1 cup frozen peas

Instructions:

1. HEAT oven to 350° F.
2. MIX cream cheese, sour cream and broth in large bowl until well blended. Add potatoes, ham, 1-3/4 cups cheese and peas; stir gently to evenly coat all Ingredients:.
3. SPOON into 13x9-inch baking dish sprayed with cooking spray; top with remaining cheese.
4. BAKE 1 hour or until casserole is heated through and potatoes are tender.

Kraft Kitchens Tips

Serving Suggestion:
Balance this creamy, indulgent side dish by serving it alongside cooked lean meat or fish and a steamed green vegetable.

Purchasing Potatoes:
Look for firm, smooth, well-shaped potatoes that are free of wrinkles, cracks and blemishes. Avoid any with green-tinged skins or sprouting "eyes" or buds.

Variation:
Substitute Smoked Turkey for the ham and/or 1 cup frozen mixed vegetables for the peas.

Crockpot Garlic Smashed Potatoes

I just love this recipe. It's so delicious and very easy, with just five ingredients. Make it for Thanksgiving or a winter potluck party.

Prep Time: 20 minutes
Cook Time: 4 hours


•3 lb. small red potatoes

•5 garlic cloves, minced

•1 onion, finely chopped

•2 Tbsp. olive oil

•1 tsp. salt

•1/8 tsp. pepper

•2/3 cup water

•1 cup cream cheese with onions and chives, softened

•2 Tbsp. butter

•1/3 to 1/2 cup whole milk or heavy cream

Halve or quarter potatoes to make pieces about the same size. Place potatoes in a 4-6 quart slow cooker. Add garlic, onion, oil, salt, pepper, and water and mix to coat. Cover crockpot and cook on high for 3-1/2 to 4-1/2 hours until potatoes are tender.

Mash potatoes roughly with a fork or potato masher. Stir in cream cheese and butter until mixed, then add enough milk or cream for desired consistency. You can serve this right away, or cover and hold it in the slow cooker up to 2 hours on low. 14 1/2 cup servings

NOTE
If you have a new hotter cooking crockpot, check this after 2-1/2 hours. You might also want to stir the potatoes after 1-1/2 hours to prevent over browning or burning.

Red Skinned Crockpot Potatoes

3 pounds medium red potatoes, unpeeled and quartered
1 cup water
1/2 cup prepared ranch dressing
1/2 cup grated Parmesan or Cheddar cheese
1/4 cup minced chives

1.Place the potatoes into your slow cooker
crock pot

2.Add water, cover, and cook on low 7-9 hours or on high for 4-6 hours. Make sure the potatoes are tender.

3.Stir in the ranch dressing, cheese, and chives.

4.Use a spoon to break the potatoes into chunks.

5.You can serve this dish hot or cold.

6.If you would like to leave the cheese out of this recipe it is ok.

Red potatoes are good in this particular recipe because they don’t break apart as easy as Russet potatoes. So hopefully you will be able to chunk them once they are finished cooking.



Ranch dressing will give this dish a distinctive taste that just about everybody will enjoy. This is a great make ahead recipe that you can bring to a pot luck or a dinner party.

A good crock pot potato recipe should be easy, quick, and simple to make. Yet is should be delicious and have people asking for the more of that crock pot potato.

Oven-Baked Red Potatoes

Total time: approximately 30 minutes

Ingredients (serves 2):

1. 2 tablespoons of olive oil

2. 6 red potatoes

3. 1 tablespoon of coarse sea salt

4. 1 small handful of fresh rosemary

5. Pepper to taste (not pictured)


Preheat the oven to 350 degrees F. Wash off each potato, then cut them into mouthful pieces.

Lay tinfoil over a baking pan. Lay down the olive oil. Toss in the potatoes and crown it all with salt, rosemary and pepper (if you so desire). Toss the potatoes with your hands, ensuring the potatoes are well coated. Throw the pan into the oven and cook until the potatoes brown (approx 25 minutes).

Boston's Market Dill Potato Wedges

8 med. red new potatoes - boiled
2 cloves garlic - minced fine
1/2 cup butter - no substitutions
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. celery salt
2 tsp. dried dill weed

Cut boiled potatoes in wedges
Melt butter in large frying pan and saute garlic for about one minute.-
Add potatoes and the rest of the seasonings.
Pan-fry the potatoes until they are lightly brown.