Sliced red potatoes are smothered in a rich white cheddar sauce and baked with a crispy buttery topping to make this delicious scalloped potato recipe.
1 lbs small red potatoes, thinly sliced
1 small onion, thinly sliced
1 clove garlic, minced
2 tablespoons butter
2 tablespoons gluten free flour
1¼ cup milk
1 cup shredded sharp white cheddar
¼ cup shredded parmesan
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon Italian seasoning
For the Topping
2 tablespoons butter, melted
½ cup gluten free bread crumbs
½ teaspoon Italian seasoning
Preheat oven to 400°F
In a small sauce pan melt butter over medium heat and blend in flour, let the mixture brown for about 2 minutes, stirring continuously. Slowly pour milk and whisk as the mixture thickens. Add cheddar, parmesan and seasonings.
Continue to stir mixture as it thickens.
Place a half of the sliced potatoes, sliced onion and minced garlic in a lightly greased large cast iron skillet one quart casserole dish.
Pour half of cheese sauce over potatoes.
Repeat with second layer of potatoes and cheese sauce.
In a small bowl combine the melted butter, bread crumbs and Italian seasoning and sprinkle over the scalloped potatoes
This creamy full-flavored soup is as perfect for company as it is for the family. If you make the chowder ahead, reheat, then add the spinach just before serving.
1. Heat oil in a Dutch oven over medium-high heat. Add onion and bell pepper, saute 5 minutes. Add potato, chicken broth and seasonings; bring to a boil. Reduce heat and simmer, covered, for 20 minutes or until potatoes are tender.
2. Gradually add milk to flour, whisking until smooth. Add to soup, stirring well. Cook 10 minutes over medium low heat or until thickened. Add shrimp and spinach and cook for several minutes more until spinach is wilted. Makes 6 servings.
1 2/3 pounds (5 medium) potatoes, peeled or unpeeled and cut into 3/4-inch cubes
1/4 cup each olive oil and lemon juice
1/4 cup chopped parsley
2 cloves garlic, minced
1 teaspoon each salt, paprika and ground cumin
3/4 cup thinly sliced red onion
In heavy 3-quart saucepan cook potatoes, covered, in 2 inches boiling water 10 to 12 minutes until just tender. Meanwhile, in large bowl whisk oil, juice, parsley, garlic, salt, paprika and cumin. Mix in tomatoes and onion. Drain potatoes thoroughly and add to bowl. Toss gently to coat completely. Serve warm or at room temperature.
Potato stacks are a sophisticated and fun appetizer or side dish. If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.
Cut a shallow slice from each potato to form a flat bottom for each stack. Cut each potato lengthwise into 3 slices. Scrape brown gills from the underside of the mushrooms with a knife and discard. Slice mushrooms, zucchini, tomatoes and onion into 1/4-inch-thick slices. Assemble potato stacks in this order in microwave-safe dish: bottom potato slice, 2 zucchini slices (do not overlap), 3 to 4 onion slices, 3 to 4 mushroom slices, salt and pepper, 1 tablespoon cheese, 1 teaspoon Italian dressing, middle potato slice, 2 tomato slices, 2 zucchini slices, salt and pepper, 1 tablespoon cheese, 1 teaspoon Italian dressing, top potato slice. Secure each stack with 2 toothpicks. Drizzle with remaining Italian dressing. Cover tightly with plastic wrap. Microwave on high for 16 minutes (cooking time may vary depending on your microwave) or until potatoes are done. Use oven mitts or tongs to remove from microwave. Remove plastic wrap carefully to prevent burns from steam.
Loaded Vegetarian Breakfast Tacos with Roasted Red and Yellow Potatoes
Yield: 8-10 tacos
Prep Time: 15
Cook Time: 25
1/2 lbs. red potatoes
1/2 lbs. yellow potatoes
2 Tablespoons olive oil
8-10 soft corn tortillas
1 cup canned black beans (drained)
Salsa (we like salsa verde)
Spices to taste (I like chili powder, salt, and pepper)
Hot sauce (optional)
The key ingredients to these beacons of vegetarian deliciousness are the roasted red and yellow potatoes, which add a rich, buttery flavor and nice meaty texture. This recipe is also fantastic because it can be prepared and ready to eat in about 30 minutes, and uses ingredients that we almost always already have on hand.
Preheat oven to 425 °F.
Cut potatoes into 1-2 inch chunks.
Place potato chunks into a gallon plastic bag, add olive oil, and shake until they are evenly coated.
Transfer to baking sheet, sprinkle with salt, pepper, and chili powder, and place in oven for 20-25 minutes or until tender with a fork.
While the potatoes are roasting, crack eggs into a medium bowl and whisk until well combined. Add a little olive or coconut oil to a skillet, and cook eggs over low heat, stirring occasionally, until set.
Heat black beans in a small saucepan with chili powder, salt, and pepper until warm.
Cube the avocado.
Heat tortillas on a warmed skillet (or throw them in the oven with the potatoes for about a minute).
Remove potatoes from the oven, and assemble your tacos! I usually layer as follows: scrambled eggs, potatoes, black beans, avocado. Top with fresh squeezed lime juice, a sprinkling of chili powder, salsa, and hot sauce if desired.
1/4 cup milk or unsweetened plant-based milk, as needed
2 Tablespoons unsalted butter or margarine
1 Tablespoon curry powder
1 Tablespoon minced chives
2 teaspoons fresh grated ginger root
2 teaspoons fresh grated turmeric root
1/2 teaspoon black pepper
1/2 teaspoon sea salt
Place red potatoes in large pot and cover with cold water. Bring to a boil, then reduce to simmer and cook for about 15 minutes, or until potatoes are fork tender.
Drain potatoes and set aside.
Return pot to stove and add butter. Heat over low heat until melted, then add curry powder, ginger, turmeric, and black pepper. Allow spices to sizzle until they become fragrant (about 1 minute) – but be careful not to burn them.
Whisk in coconut milk, then add potatoes. For chunky mashed potatoes, mash with forks or potato masher. For smooth potatoes, whip with electric mixer.
Add milk, as needed, to achieve a nice texture.
Add salt, then taste, and additional salt, if needed. Serve garnished with fresh chives.
Place the peeled potatoes in a deep pot, and cover with cold water by one inch. Bring to a boil, and boil for about 5 minutes until partially cooked.
Drain the water from the potatoes and allow them to cool.
Grate the cooled potatoes into fine shreds onto a clean, dry kitchen towel. Squeeze any excess moisture from the shreds, then transfer to a large bowl.
Mix flour, everything seasoning, garlic powder, onion powder, salt, and pepper into the potatoes.
Pour vegetable oil into a deep pot until it comes up the sides 1 ½”. Heat the oil over medium heat.
Form the shredded potatoes into 1 ½” drums. Fry in small batches for 3-4 minutes each, until golden and crispy. Transfer all fried tater bites to a plate lined with paper towels to drain any excess oil.
Sprinkle with additional everything seasoning before serving.
Did you know potatoes have even more potassium than a banana? This energy-packed vegetable has just 110 calories, one medium, skin-on potato provides 30% of your daily value of vitamin C, along with the carbohydrate, potassium.