Two-Potato Gratin

This recipe comes from the December 2012 issue of Cooking Light magazine. I love that it’s possible to have some wonderful comfort food without having to consume a huge amount of calories.

Two-Potato Gratin

2 medium baking potatoes, peeled and cut into ¼-inch-thick slices (about 3 cups)
2 medium sweet potatoes, peeled and cut into ¼-inch-thick slices (about 4 cups)
2 quarts no-salt-added chicken stock (such as Swanson)
2 tablespoons canola oil
3 tablespoons all-purpose flour
2 garlic cloves, crushed
1 ½ cups 2% reduced-fat milk
2 thyme sprigs
¾ teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper
3 oz. aged Gruyere cheese, shredded (about ¾ cup)
Cooking spray
2 tablespoons chopped fresh thyme
1 oz. fresh Parmigiano-Reggiano cheese, grated (about ¼ cup)

Preheat oven to 350 degrees.

Place potatoes in a large stock pot; cover with stock. Bring mixture to a boil; cool 4 minutes. Remove from heat. Carefully remove potatoes from pot using a slotted spoon, reserving cooking liquid. Arrange potato slices in a single layer on a jelly-roll pan; set aside. Strain cooking liquid through a fine-mesh sieve over a bowl; reserve 1 cup cooking liquid. Discard solids and remaining cooking liquid.

Heat a medium saucepan over medium heat. Add oil to pan. Sprinkle flour over oil; cook 1 minute, stirring constantly with a whisk. Add garlic; cook 2 minutes, stirring frequently. Combine milk and 1 cup reserved cooking liquid. Gradually pour milk mixture into flour mixture in pan, stirring constantly with a whisk. Add thyme springs to pan. Bring mixture to a boil; cook 4 minutes or until slightly thick, stirring frequently. Remove from heat. Strain mixture through a fine-mesh sieve over a bowl, reserving sauce; discard solids. Stir ½ teaspoon salt, pepper and Gruyere cheese into sauce.

Spread ½ cup sauce in bottom of a broiler-safe 1-quart ceramic baking dish coated with cooking spray. Arrange a single, flat layer of sweet potato and then baking potato slices over sauce. Over flat layer, alternate baking potato and sweet potato slices, in shingle-like fashion. Sprinkle evenly with remaining ¼ teaspoon salt, 1 tablespoon chives, and chopped thyme; pour remaining sauce over potato mixture. Sprinkle with Parmigiano-Reggiano cheese. Bake at 350 degrees for 1 hour or until potatoes are tender when pierced with a knife.

Remove gratin from oven. Preheat broiler to high.

Place gratin in oven. Broil gratin 3 minutes or until browned. Sprinkle with remaining 1 tablespoon chives.

Makes 8 servings, at 218 calories per

Scalloped Potatoes

I pulled this recipe out of a huge paper bag filled with old recipes. It’s from the October 1990 issue of Good Housekeeping magazine. Can you believe that? Of course, it’s been buried all these years so how could I use it? I’m so thankful that now I can find it when I need it.

Scalloped Potatoes

3 tablespoons margarine or butter
1 small onion, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 ½ cups milk
¼ lb sharp Cheddar cheese, shredded (1 cup)
5 medium-sized potatoes (about 2 lbs), peeled and thinly sliced
¼ teaspoon paprika

About 1 ½ hours before serving:

Preheat oven to 375 degrees.

In a saucepan over medium heat, in hot margarine or butter, cook onion until tender, about 5 minutes. Stir in flour and salt until blended; cook 1 minute. Gradually stir in milk and cook, stirring constantly, until mixture thickens slightly. Remove saucepan from heat; stir in ¼ cup shredded cheese.

In shallow 2-quart casserole, arrange half of the potato slices; pour half of the sauce on top; sprinkle with half of remaining cheese; repeat. Sprinkle with paprika. Bake, covered, 45 minutes. Uncover and bake 15 minutes longer or until potatoes are tender.

Makes 6 servings, about 255 calories each.

Oven-Fried Potatoes

This another one of those yellowed newspaper clippings. I love Oven-Fried Potatoes. This adds parley and garlic for a different taste.

Oven-Fried Potatoes

2 pounds russet potatoes, peeled and cut into ¼-inch-thick strips
2 tablespoons olive oil
1 tablespoon finely chopped parsley
1 clove garlic, finely chopped
Salt

Rinse potato strips in very cold water and drain. Spread on towel and pat dry. Toss potatoes and olive oil in large bowl. Spread out on baking sheet.

Bake potatoes at 425 degrees until golden brown, about 40 minutes, turning once halfway through baking time. Sprinkle with parsley, garlic and salt to taste.

Makes 4 servings.

Baked Sweet Potatoes

Baked Sweet Potatoes

Scrub, rinse and dry sweet potatoes.

Rub each potato with olive oil and prick with a fork.

Place potatoes on a baking sheet. Bake in a 350 degree oven for 45 minutes or until soft.

I prefer my baked sweet potato plain. For those who prefer a little extra, split the potato open. Top with sour cream, crumbled bacon and snipped chives.

Sweet Potato Oven Fries

Sweet potatoes are really good for us.

Sweet Potato Oven Fries

2 large sweet potatoes
2 tablespoons olive oil
1 teaspoon chili powder

Scrub, rinse and dry two large sweet potatoes.

Cut lengthwise in 1/2-inch-thick sticks. Toss with olive oil and chili powder.

Spread on a greased baking sheet. Bake in a 425 degree oven 18 minutes, turning fries once.

Little Potato Trees

This recipe came from a magazine. You guessed it. I don't know which one. I think I was intrigued by the photo of the little  potato trees, all decked out with peppers and parsley. They just looked festive and, frankly, quite impressive.

Little Potato Trees

2 1/2 all-purpose potatoes, peeled and quartered
1/2 cup reduced-fat sour cream
1/2 stick (1/4 cup) butter
2 tablespoons shredded onion
3/4 teaspoon salt
3/4 teaspoon ground nutmeg
1/8 teaspoon ground red pepper
1 large egg
1/4 cup grated Parmesan cheese

Garnish: finely chopped red and yellow bell pepper and parsley and little stars cut from yellow pepper

Grease a large rimmed baking sheet. Have ready a large pastry bag or ziptop bag fittted with a large star piping tip.

Cook potatoes in a large pot in water to cover for 15 minutes or until tender. Drain well in colander; return to pot or large bowl.

Add sour cream, butter, onion, salt, nutmeg and pepper. Beat with mixer until smooth. Beat in egg until well blended.

Spoon potatoes into bag with piping tip. Pipe 16 mounds on the baking sheet, each about 2 1/2 inches wide at the base and 3 inches high. They should resemble small Christmas trees. Sprinkle them with the cheese.

Heat oven to 450 degrees. Bake 15 minutes or until potatoes just begin to brown.

Remove trees with a wide spatula to serving platter. Sprinkle with chopped peppers and parsley. Top with stars.

You can prepare the potato mixture a day early. When you're ready, just create the trees, bake, decorate and serve.

Taco Tater Skins

I clipped this recipe from a magazine sometime ago. Don't ask me which magazine because I don't have a clue. I just know I love Tater Skins. Just wish they came without calories!

Taco Tater Skins

6 large russet potatoes
1/2 cup butter or margarine, melted
2 tablespoons taco seasoning
1 cup (4 oz) shredded cheddar cheese
15 bacon strips, cooked and crumbled
3 green onions, chopped
Salsa and/or sour cream, optional

Bake potatoes at 375 degrees for 1 hour or until tender. Reduce heat to 350 degrees. When cool enough to handle, cut the potatoes lengthwise into quarters. Scoop out pulp, leaving a 1/4-inch shell (save pulp for another use).

Combine the butter and taco seasoning; brush over both sides of potato skins. Place skin side down on a greased baking sheet. Sprinkle with cheese, bacon and onions.

Bake for 5-10 minutes or until the cheese is melted.

Serve with salsa and/or sour cream, if desired.

Makes two dozen.