Dougherty Family Recipe Box

Category: Potatoes

  • Potatoes au Gratin

    Ingredients

    • butter
    • 2 1/2 pounds Russet potatoes (3 to 4), peeled and sliced very thin
    • salt
    • freshly ground black pepper
    • 1 cup sharp white cheddar cheese, finely grated
    • 2 cups heavy cream

    Method

    1. Preheat the oven to 350°F.
    2. Grease an 8 inch square casserole dish with butter.
    3. Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. 
    4. Sprinkle a quarter of the cheese over the potatoes, and then pour a quarter of the cream over the cheese. 
    5. Repeat with the remaining potatoes, cheese, and cream, forming 4 layers. 
    6. Pour any leftover cream over top.
    7. Place in the oven and bake uncovered until the potatoes are tender when pierced with a knife and golden brown on top (about 1 hour). 
    8. Let the dish settle on the counter for about ten minutes before serving. 

        Source

      1. Sweet Potato Casserole

        Ingredients

        • 3 sweet potatoes, skin on, cut into 1/2″ cubes
        • 1 jar (16 ounce) of medium salsa
        • 1 can (12 ounce) black beans, drained and rinsed
        • 1 1/2 cups frozen sweet corn
        • 1 white onion, finely diced
        • 1/2 head garlic, minced
        • 1 tablespoon dried cilantro
        • 1 teaspoon salt, to taste
        • 1/2 teaspoon cayenne
        • 1/4 teaspoon cumin
        • 3 cups shredded low-fat mozzarella

        Method

        1. Preheat the oven to 400°F.
        2. Put all ingredients except cheese into a large casserole dish, stir together.
        3. Bake until sweet potatoes are almost cooked (about 40 to 45 minutes).
        4. Remove from oven, sprinkle cheese on top, then return to oven.
        5. Continue baking until cheese is melted and potatoes are done (another 20 to 25 minutes).
        6. Remove from oven and serve.

        Source

      2. Perfect Potato Salad

        Ingredients

        • 3 medium potatoes
        • 1 teaspoon sugar
        • 1 teaspoon vinegar
        • 1/2 cup celery, diced
        • 1/3 cup onion, finely diced
        • 1/4 cup sweet pickle, diced
        • 1 teaspoon salt
        • 1 teaspoon celery seed
        • 3/4 cup mayonnaise
        • 2 hard boiled eggs, shelled and sliced

        Method

        1. Cook and slice potatoes.
        2. Sprinkle potatoes with sugar and vinegar.
        3. Mix in celery, onion, pickle, salt, and celery seed.
        4. Add mayonnaise.
        5. Fold in eggs.
        6. Chill and serve.

        Source

        Barkley family recipe.

      3. Home Fries

        Ingredients

        • 1 1/4 pounds fingerling potatoes
        • 2 tablespoons salt
        • 1 tablespoon white vinegar
        • 1/4 cup vegetable oil divided
        • 1 red onion sliced
        • 2 teaspoons thyme
        • ground pepper
        • salt
        • fresh parsley minced

        Method

        1. Place potatoes in a pot and cover with 8 cups cold water.
        2. Add salt and vinegar to water.
        3. Bring to a boil over high heat.
        4. Boil until potatoes are tender (about 5 minutes).
        5. Drain and let cool slightly.
        6. Split potatoes into quarters.
        7. Toss potatoes in a bowl with 1 tablespoon oil.
        8. Over medium high heat, heat 2 tablespoons oil in a large cast iron skillet.
        9. Add potatoes and cook until crisp and golden brown on all sides (about 6 minutes).
        10. Return potatoes to bowl.
        11. Add remaining tablespoon oil to skillet with the onion.
        12. Cook until onion is softened and lightly browned (about 6 minutes).
        13. Add thyme to onion and cook another 30 seconds.
        14. Return potatoes to skillet.
        15. Season with salt and pepper.
        16. Add parsley.
        17. Serve immediately.

        Source

      4. Potato Pancakes

        Ingredients

        • 1 3/4 pounds potatoes coarsely grated
        • 1 onion coarsely grated
        • 1 egg yolk
        • 2 tablespoons all purpose flour
        • 3/4 teaspoon salt
        • dash of pepper
        • 2 tablespoons minced parsley
        • 1 egg white beaten to stiff peaks

        Method

        1. Press out as much liquid as possible from grated potatoes and onion using paper towels.
        2. In a large bowl, mix together potatoes, onion, egg yolk, flour, salt, pepper, and parsley.
        3. Beat well.
        4. Fold in egg white.
        5. Oil a heavy skillet and heat over medium-high heat.
        6. Drop in 1 tablespoon batter for each pancake.
        7. Press down on pancake with spatula to flatten.
        8. Cook until crisp and browned.
        9. Flip and finish cooking.
        10. Serve hot.

        Source