Potato Casserole

potato casserole

potato casserole

Easy potato dish

This potato casserole can be made ahead of time and served on a different day. This makes for an easy meal when you have other last-minute preparations you will need to do.

Cook your potatoes and then cool. Peel and shred or dice the potatoes. Mix all the other ingredients together and add to the potatoes. If you have left-over potatoes in your fridge (such as baked potatoes or jacket potatoes) you can use them up with this recipe. Just peel the potatoes and follow the directions in the recipe.

For the topping, the recipe calls for cornflakes, but you can use Ritz crackers instead of just skip the topping. You can increase the amount or decrease it. You choose by what your family prefers.

potato casseroleWhat I like about this potato casserole dish is that it can be made a day ahead or earlier in the day. This way, you’re able to focus on other things instead of assembling ingredients so close to the time of the meal.

  The potato casserole recipe

potato casserole

Potato Casserole

My Windowsill
A simple, filling potato casserole that is tasty and can be prepared ahead of time.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main
Cuisine American
Servings 8

Ingredients
  

  • 6 medium-large potatoes
  • Sour cream - 1 cup
  • Cream of chicken soup - one can
  • Shredded cheddar cheese - 1- 1/2 cups
  • 2 Tablespoons minced onion
  • Garlic powder - to taste
  • Salt and pepper - to taste
  • TOPPING
  • 1 cup corn flakes crushed OR Ritz crackers
  • 2 Tbsp. butter melted

Instructions
 

  • Wash potatoes
  • Cook until almost tender
  • Cool
  • Peel potatoes and shred OR cut into chunks
  • Mix other ingredients together
  • Combine with the potatoes
  • Put into casserole dish
  • Top with cornflake/butter mixture
  • Bake at 350 for 30-45 minutes

Pinterest Potato Casserole

Photo credit: Rae Slabach

Skillet Potatoes

skillet potatoesPotatoes simmered in skillet

The best way to do these potatoes is to use a cast iron skillet and  to leave the peelings on the potatoes. You can use any type of potato: red, russet, white or yellow. I think the red and russet potatoes work best, but my skillet welcomes other potatoes when that’s all I have in my kitchen. This dish is not a “fried potato” dish even though the potatoes are fried in the skillet. In this dish, the potatoes are cooked (or simmered) in butter on a low-medium heat.

Adding the potato peel to your menu adds a lot of nutrition. Studies show that peelings have “more fiber, vitamins, minerals and phytochemicals” than the actual potato. There you have it. There’s a reason not to waste time peeling the potatoes for this dish!

You know what I like about this dish? There is no prep necessary. Except I advise washing the potatoes well since you’ll be keeping the skin on the potatoes. And then you’d need to cut the potatoes into small cubed pieces. That’s all.

If you’re grilling meat, the potatoes will be done by the time you’re taking the meat off the grill. Thirty minutes or less, guaranteed.

skillet potatoesThe how to

Choose your seasonings. I use onion powder, garlic powder, paprika, salt and pepper, and parsley. Melt butter in the cast iron or other skillet on a low-medium. Wash and dice the potatoes. Once the butter is melted, put the potatoes in the skillet and season as you wish except for the parsley.

Put a lid on the skillet. Let the butter sizzle in that skillet and the steam seep through the potatoes, softening them. As the potatoes cook, turn or stir them so the bottom pieces move to the top. Keep the lid on the skillet and keep simmering the potatoes. Check doneness with a fork (or, if you’re like me, take a sample!).

Once the potatoes are cooked, add parsley and stir until mixed in. Turn the burner off, keep the lid on, and it’s ready to go!

The recipe for skillet potatoes

Skillet Potatoes

My Windowsill
Wash, dice, and cook on medium/low in a skillet with a lid. Season with your preferences. It's that simple - and delicious
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main
Cuisine American
Servings 6

Ingredients
  

  • 3 Tablespoons butter or margarine or oil
  • 5 russet potatoes or another kind of potatoes
  • Seasonings: Salt and pepper; onion and garlic powder; paprika; parsley

Instructions
 

  • Wash and cut potatoes into small chunks. DO NOT PEEL.
  • Melt butter in cast iron skillet (or other skillet)
  • Put potatoes into the skillet
  • Season with your preference. Do NOT add parsley at this point.
  • Cover with a lid.
  • Cook on a low/medium
  • When potatoes are partially cooked, stir or turn the potatoes
  • Cover with a lid and continue to simmer
  • When potatoes are done, garnish with parsley, stir, and add more parsley
  • Serve.

Pinterest Skillet Potatoes

 

Homemade Scalloped Potatoes

Homemade is best.

When I make this recipe, I am back in my mother’s kitchen on a cool summer or winter evening. I remember the day I wanted to learn how she made her scalloped potatoes.  There really wasn’t anything to it, she said.  All I needed, she assured me, was potatoes, milk, salt and pepper, and a few dabs of butter.

Baking potatoes work best for this scalloped potato dish. Wash the potatoes, then peel them.  Slice into thin slices and put them into a casserole dish.

I like to use my electric slicer (part of my Bosch mixer) to slice the potatoes. You can use any slicer, or slice them by hand if you’d like.

SPOT in bowl

The how-to for scalloped potatoes

I use a vegetable spray to grease the pan just a little.  Pour enough milk over the potatoes to cover about three-fourths of the layers.  I use a wooden spoon to press the potatoes down so the milk slides over the potatoes that are on the top. Sprinkle with salt and pepper, and put a few dabs of butter on the top. You do not want to cover the potatoes completely with milk.  Just put enough in the pan so that the milk comes nearly to the top.

Bake at 350-400 for 45-60 minutes.  The potatoes are done when you can poke a fork through them.

I’ve made scalloped potatoes using flour, sour cream and chives. While that recipe gives you a thicker sauce, it also adds calories.

This recipe for scalloped potatoes uses simple, basic  ingredients that you’re sure to have on hand in your kitchen.

The recipe

Homemade Scalloped Potatoes

My Windowsill
A simple, down-home potato dish that spells and brings comfort.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main
Cuisine American
Servings 4 -6 servings

Ingredients
  

  • 4 large potatoes
  • Approximately 1 cup milk
  • Salt and Pepper to taste
  • Minced Onion optional
  • 1-2 Tbsp. butter cut into dabs

Instructions
 

  • Wash and peel potatoes
  • Slice potatoes and put into greased 9 x 9 inch dish
  • Optional: sprinkle minced onion across potatoes
  • Pour enough milk over potatoes to cover about 3/4 of the potatoes
  • Season with Salt and Pepper
  • Put dabs of butter across the top
  • Bake at 350-400 for 45-60 minutes

scalloped potatoes

I first posted this recipe six years ago. I still make this recipe and it still reminds me of home!

 

 

 

 

New Potatoes in the Skin

potatoes in the skin

potatoes in the skinIn the skin, for sure.

Ah, the joys of summer produce – including new potatoes! I have a bag of new white potatoes and one of new red potatoes. They’re such an easy addition to a meal. Potatoes in the skin add nutrition and roughage to your diet.

Why peel a potato when you can simply wash the skin and eat it, too? One of my favorite ways to fix new potatoes takes less than 15 minutes. If the potatoes are small, cook them whole. If they’re larger, cut them into half or thirds, depending on the size.

potatoes in the skin

New potato skins are thin and tender – and eating the potato in the skin saves time and adds nutrition, so it’s a win-win. Cook the potatoes until they are just tender.

Melt your butter in a skillet or kettle until slightly browned, then add the potatoes, garlic powder, salt and pepper, and parsley. Stir until the potatoes are well-seasoned and let simmer for a few minutes.

If you’re serving another vegetable with garlic seasoning (stir-fried green beans, for example) you might want to hold off on the garlic for the potatoes. Tweak it to fit your style and your family.

The recipe

potatoes in the skin

Potatoes in the Skin

My Windowsill
Potatoes in the skin, especially new potatoes, are a delicious addition to your menu. Easy to prepare and tasty to serve.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main
Cuisine American
Servings 8

Ingredients
  

  • 8 New potatoes - red or white
  • 2 Tablespoons butter melted and slightly browned
  • Salt and Pepper for seasoning
  • Garlic seasoning - sprinkled in the melted butter
  • Parsley - fresh or dried - to your liking

Instructions
 

  • Wash the potatoes well
  • If they are large, cut into smaller pieces
  • Cook potatoes in water until just tender
  • Drain water off potatoes and move potatoes out of pan
  • Melt butter in the pan, then add your seasonings
  • When butter is lightly browned, add the potatoes
  • Stir potatoes in the butter and allow to simmer so the flavor goes through the potatoes
  • Add more parsley and seasonings until it looks right to you
  • Serve

Pinterest new potatoes in the skin

Slow-fried Potatoes

slow fried potatoes

slow fried potatoesFry them slowly.

This dish is a variation of the Dutch Fried Potatoes I often make. I like to make these potatoes when I’ve been busy and have not taken time to prepare food ahead of time. With this recipe, I don’t need to cook and peel the potatoes ahead of time. Sometimes I peel them and keep them cold in water in the refrigerator to save on time later.

The key to these potatoes turning out well is three-fold. 1. Simmer on low heat for 30 minutes. 2. Use a hearty potato – such as russet potatoes. 3. Use plenty of liquid to keep them from sticking, but not too much to make them greasy or soggy (butter, bacon grease, water – any combination).

I’ve made these using bacon grease and with real butter. I prefer the butter, but some folks prefer the bacon flavor. Or, you can do a combination of both! Another option is to use a little bit of bacon or butter and added water to help steam the potatoes as they cook.

slow fried potatoesHow to do these slow-fried potatoes

You’ll need one small to medium potato per person, chopped onion (I use 1/4 onion per person, but you choose), and salt and pepper or any other seasoning. A cast iron skillet really does work the best with your butter or bacon grease. You’ll want a lid for the skillet.

Peel your potatoes and dice them, chop the onion, and heat your butter/bacon grease in the skillet, then turn it to low. Add your ingredients and do a slow simmer-fry. In the meantime, you have time to prepare the rest of your meal. Turn the potatoes several times throughout the thirty minutes, and put the lid back on the skillet. These potatoes come out tender, tasty, and terrific!

 

The Recipe

slow fried potatoes

Slow-fried Potatoes

My Windowsill
An easy potato dish to make with only 30 minutes' notice. Put the potatoes in the cast iron skillet and simmer for 30 minutes while you fix the rest of your meal. Tender, tasty, and down-home country food.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main
Cuisine American

Ingredients
  

  • Russet potato - or other sturdy potatoes - 1 small/medium potato per adult
  • Onion - 1/4 onion per person - more or less of course
  • Butter - 1/4 cup OR bacon grease
  • Salt and Pepper

Instructions
 

  • Peel potatoes and onion
  • Chop onion into tiny wedges
  • Cut potato into small cubes
  • Melt butter or bacon grease in cast iron skillet
  • Turn burner to low
  • Add potatoes, onion, and seasonings
  • Cover and simmer for 5-10 minutes
  • Stir or turn potatoes over and cover
  • Continue cooking potatoes on low until done

slow fried potatoes