Rob

Ladies and gentlemen, get your POTATOES ready! For the ChefClub Potato Recipe contest there is only ONE main rule: potatoes must be the main ingredient!

Simply REPLY to this thread by April 30th, 2010 and you'll be automatically entered to win a $50 Amazon Gift Certificate! You can enter as many times as you want, and a few days after the deadline we'll select and announce the finalists.

Within a week of the finalists announcement we'll prepare, taste and judge the final recipes and post the results (along with pictures) for all the ChefClub members to see. And of course, one lucky/talented member will be winning that $50 gift card!

Good luck... and let's see what great potato recipes you have to share!

mamagia

I am excited about your new contest!! I have made many of the recipes that were finalists and winners of your previous contests - can't wait to see the new Potato recipes!!

jmw

RUSSIAN POTATOES

6 large sweet onions, diced or sliced thinly
5 tbls. butter
4 tbls. olive oil
1 tbls. sugar
About 4 lbs. of russet potatoes
chicken stock
1 stick butter, not margarine
1 cup heavy whipping cream
1 cup sour cream
4 eggs, beaten to blend
1 tsp. dried dill weed
2 cups sour cream

Melt the butter in a large skillet or dutch
oven. Add the oil and heat. Add the onions,
stir to coat and reduce the heat to low.
Cook the onions, stirring ocassionally, until
they turn a deep brown color. Sprinkle with
the sugar and continue cooking for a few more
minutes, stirring. The onions will take
about an hour.

Meanwhile, boil the potatoes in enough
chicken stock to cover. (Cook until slightly
overdone for the best effect.) Drain the
potatoes completely, reserving the chicken
stock. Mash the potatoes. Add the butter,
cut into pieces to melt. Stir the beaten
eggs into the 1 cup of sour cream. Add this
to the hot potatoes, stirring in quickly to
distribute the egg evenly as it cooks in the
hot potatoes. Stir in the cream and the dill
weed. Add enough of the reserved stock to
make a very loose mashed potato consistency.
You do not want them to be stiff because they
will dry out in the oven.

Grease a casserole dish with butter and add
half the potatoes. Spread the carmelized
onions in an even layer over the potatoes.
Carefully cover the onions with the rest of
the potatoes, sealing them in. Finally,
cover the top with a layer of the 2 cups of
sour cream.

Bake at 350F for 30-35 minutes, or until the
top is lightly browned.

jmw

PARMESAN BAKED POTATOES

6 tablespoons butter, melted
3 tablespoons grated Parmesan cheese (the real thing, not the canned cheese)
8 medium unpeeled red potatoes (about 2 3/4 pounds), halved lengthwise

Pour butter into a 13 in. x 9 inn x 2 in baking pan. Sprinkle with Parmesan cheese over butter. Place potatoes with cut side down over cheese.

Bake uncovered at 400º for 40-45 minutes until potatoes are nicely browned and crispy on the bottom.

jmw

SWISS POTATO KUGEL

1 cup finely chopped onion
2 tablespoons butter or margarine
4 cups shredded or diced cooked peeled potatoes (about 4 medium)
2 cups (8 ounces) shredded Swiss cheese
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
3 eggs
3/4 cup half-and-half cream
Tomato slices and fresh thyme, optional

In a large skillet, saute onion in butter until tender. Remove from the heat; add potatoes. Toss cheese with flour, salt and pepper; add to skillet and blend well. In a small bowl, combine the eggs and cream. Stir into the potato mixture. Spoon into a greased 9-in. square baking dish. Bake, uncovered, at 350º for 20-30 minutes or until golden brown. Cool for 5 minutes; cut into squares. Garnish with tomato and thyme if desired.

Yield: 9 servings.

Note: This recipe can be prepared the day before, covered and refrigerated overnight. Remove from the refrigerator 30 minutes before baking. Bake for 30- 40 minutes.

jmw

Parmesan Smashed Red Potatoes

Yield: 6 to 8 servings

3 pounds red potatoes, unpeeled
1 tablespoon kosher salt
1 1/2 cups half-and-half
1/4 pound (1 stick) unsalted butter
1/2 cup sour cream
1/2 cup freshly grated Parmesan
1/2 teaspoon freshly ground black pepper


Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan with cold water to cover. Bring to a boil, lower the heat, and simmer covered for 25 to 35 minutes, until the potatoes are completely tender. Drain.

In a small saucepan, heat the half-and-half and butter. Transfer the potatoes to an electric mixer fitted with the paddle attachment and mix them for a few seconds on low speed to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of cream and butter should be folded in by hand). Fold in the sour cream, Parmesan, the remaining salt, and pepper; season, to taste, and serve immediately. If the potatoes are too thick, add more hot cream and butter.

Keep the smashed potatoes hot in a heat-proof bowl set over simmering water.

jmw

Steak House Sweet Potato Casserole

3 cups peeled, mashed cooked sweet potatoes (bake or boil them first)
1/3 cup half and half or cream
1/3 cup (or to taste) packed brown sugar
2 Tbs melted butter
1 tsp vanilla extract
1/2 tsp salt
2 egg whites lightly beaten

Combine these ingredients and stir well. Spoon into an 8 inch baking dish lightly coated with butter.

Combine the following with a pastry cutter until it resembles coarse meal:

1/4 cup packed brown sugar
1/4 cup flour
2 Tbs chilled butter

Stir in 1/3 cup toasted, chopped pecans and top the potatoes with it.
Bake at 350 degrees for 30 minutes - serves 6-8

jmw

Candied Sweet Potatoes



6 medium sweet potatoes, cooked (but not to mushy 
stage), peeled, sliced/quartered 

1/2 cup light or dark Karo syrup 

1/2 cup firmly packed brown sugar 

1/4 cup heavy cream or half-n-half 

2 tbsp butter 

1/2 tsp salt 

1-1/2 tsp cinnamon 



Arrange sweet potatoes in a single layer in 9x13 baking 
dish. Combine remaining ingredients in 
saucepan and bring to a boil. Stirring 
constantly, boil 5 minutes. Pour over sweet potatoes. 
Bake 25-30 minutes at 325 degrees, basting 
occasionally, until glazed 

Yield: 6 servings

MariaS

Greek Potatoes and Vegetables

Ingredients:

6 med-large white or russet potatoes, thinly sliced
2 medium yellow squash
4 medium sized fresh tomatoes
1 1/2 cups feta cheese, crumbled
4 medium zucchini
1 large onion
2 cloves garlic, chopped
1 Tablespoon Olive oil
1 teaspoon olive oil
1/2 teaspoon dried oregano
1/4 teaspoon oregano
Salt, ground black pepper

Directions:
-Layer 6 thinly sliced potatoes in a non-stick 9x13 inch baking pan or dish.
-Slice 4 zucchini and 2 yellow squash and layer over potatoes.
-Place thinly sliced onion on top.
-Sprinkle chopped garlic over top.
-Next, Drizzle 1 Tablespoon Olive oil and sprinkle with oregano, salt and pepper.
-Crumble feta cheese over top.
-Place 4 thinly sliced tomatoes as top layer.
-Sprinkle with additional 1/4 teaspoon oregano, salt and pepper
-Drizzle with 1 teaspoon olive oil

Bake at 375 degrees for about 45-55 minutes. Let stand for 5-10 minutes before serving.

mamagia

BAKED POTATO SOUP

The next time you bake potatoes, make some extra ones and try this hearty soup. This is also a great soup for using up any leftover boiled potatoes.

Ingredients:
* 5 lbs. russet baking potatoes
* ½ lb. bacon
* 3 Cups 2% milk
* 1 stick butter or margarine
* 3 Cups onion, minced
* 7½ Cups chicken stock
* ½-¾ Cup all-purpose flour
* ½ tsp. thyme (fresh or dried)
* 1 Tablespoon fresh parsley
* ¼ teaspoon red cayenne pepper
* 1 tsp. salt (optional)
Garnish:
*shredded cheddar cheese
*chives


Preheat oven to 350°. Wash and dry potatoes, poke with a fork, and bake for 1 hour and 15 minutes until soft. Cool to room temperature. Refrigerate for 1 hour to speed up the cooling. Remove the skins and coarsely chop the potatoes. Set aside. Finely chop the bacon and fry until crispy. Drain the bacon on paper toweling and set aside. Let the milk come to room temperature. Place 1½ Cups of chopped potatoes into a blender. Blend or mash with a little water to make the potatoes thin, yet smooth and creamy. In a large, heavy pot, melt the margarine or butter over medium-low heat. Add the onions and cook until they are soft and translucent, about 10 minutes. In a separate pan, heat the chicken broth to boiling. Using a wooden spoon, gradually mix the flour into the onion mixture. Continue stirring mixture for 3 minutes. Do not brown. While stirring the mixture, slowly add the rest of the chicken broth to the onion mixture. Next, add the potato puree. Mix well. Lower the heat to simmer and cook for 30 minutes. Stir often to avoid scorching on the bottom. Add milk, parsley, thyme, cayenne pepper, salt, and the remaining chopped potatoes. Cover and simmer another 30 minutes, stirring often. If soup is too thick, thin with more milk. Add ¾ of the crisp bacon and mix well. Serve garnished with the remaining bacon, cheddar cheese, and chives, if desired.

Serves: 8-10
Prep. time: 30 minutes
Cooking time: 1 hour, 15 minutes