Rocky Mountain Recipes 11-9-09

Scalloped Potatoes

2 Tbsp. Butter

3 lbs. Yukon gold potatoes

1 Garlic clove, minced

1-1/4 c. Milk

1 c. Heavy cream

1-1/2 t. Salt

1/4 t. Nutmeg, freshly grated

1 Bay leaf

3 oz. Gruyere cheese, finely grated

Preheat oven to 400 degrees. Peel and slice potatoes into 1/8-inch thick rounds; place in cold water as you go to prevent dicoloration. In a medium saucepan, combine garlic, milk, heavy cream, salt, nutmeg and bay leaf. Bring milk mixture to a simmer over medium heat then pour into a buttered baking dish; discard bay leaf. Drain potatoes and transfer to baking dish and toss with milk mixture, pressing down gently to distribute potatoes evenly. Season with pepper, dot with butter and sprinkle with cheese. Bake for 45-50 minutes or until potatoes are tender and the top is brown.

Marlene Maurer • Lakewood, Colo.

Baked Potato Soup

4 Baking potatoes

2/3 c. Butter

2/3 c. All purpose flour

3/4 t. Salt

1/4 t. White pepper

6 c. Milk

8 oz. Sour cream

1/4 c. Green onions, thinly sliced

10 Bacon strips, cooked, crumbled

4 oz. Cheddar cheese, shredded

Bake potatoes at 350 degrees for 65-75 minutes or until tender then peel and cube. In a large saucepan, melt butter then stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil then cook and stir for 2 minutes or until thickened. Remove from heat and whisk in sour cream. Add potatoes and green onions. Garnish with bacon and cheese.

Iola Egle • Bella Vista, Ark.

Potato Lathes

Vegetable or Canola oil

5 lb. Potatoes

2 Eggs, lightly beaten

1 Onion, grated

1 c. Flour

Salt to taste

Sour cream

Applesauce

Peel and grate potatoes and place in cold water for 5 minutes then fully drain. In a large bowl, mix together potatoes, eggs, onions, flour and salt. Pour oil in a frying pan, about 1/2-inch in depth. Form potato mixture into patties that are about 1/2-inch to 1-inch thick. Fry lathes in hot oil until brown on both sides. Drain lathes on paper towels. Serve immediately with sour cream and/or applesauce.

Marcey Dyer • Pierce, Colo.

Danish Potato Salad

1/4 c. Vinegar

1/2 c. Water

1/3 c. Sugar

1/4 t. Salt

Dash of pepper

1 t. Prepared mustard

3 Eggs, well beaten

1 c. Salad dressing

4 c. Potatoes, cooked, cubed

2 Hard boiled eggs, chopped

1/2 c. Cucumber, chopped

1 Tbsp. Onion, chopped

1 Tbsp. Green pepper, choppped

Combine vinegar, water, sugar, salt, pepper and mustard. Bring mixture to a boil then reduce heat and gradually beat in well-beaten eggs. Cook, stirring constantly until slightly thickened, about 5 minutes. Beat in salad dressing. Toss together potatoes, hard boiled egg, cucumber, onion and green pepper then gently toss into dressing mixture. Adjust seasoning to taste.

Jeanne Hackler • Overton, Nev.

Western Cubed Potatoes

1/2 c. Butter or margarine, melted

1 can Green chilies, chopped

2 Tbsp. Onion, finely chopped

1/2 t. Salt

1/4 t. Garlic salt

1/4 t. Pepper

6 Potatoes, cubed

1/4 c. Parsley, fresh, minced

In a bowl, combine butter, green chilies, onion, salt, garlic salt and pepper. Ad potatoes and toss to coat. Transfer to an ungreased 2-quart baking dish. Cover and bake at 350 degrees for 45 minutes. Uncover and bake an additional 20-25 minutes or until potatoes are tender. Sprinkle with parsley and serve.

Helen Druse • Lafayette, Colo.

Swedish Hash

4 c. Potatoes, peeled, cut in 1/4-inch cubes

1 lb. Beef or lamb, cooked, cut in 1/4-inch cubes

1/2 lb. Ham, cooked, cut in 1/4-inch cubes

2 Tbsp. Butter

2 Tbsp. Vegetable oil

1-1/2 c. Yellow onions, finely chopped

2 Tbsp. Fresh parsley

Salt and pepper

In a large non-stick skillet, heat oil and butter over high heat. Drain and thoroughly dry potatoes and cook in hot butter for 10-15 minutes or until browned on all sides; remove from pan. Cook onions until just transparent then remove from pan. Brown meats on all sides. Add potatoes and onions and heat through. Sprinkle with parsley and serve. Traditionally this is served with a fried egg on top.

Nancy Wenlock • Byers, Colo.