Three Potatoes In A Pot Recipes

THREE CHEESE GARLIC SCALLOPED POTATOES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
• Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
• Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.

THREE POTATOES IN A POT

Steps:

• Wash and pare white and sweet potatoes; wash redskin potatoes, do not pare. Cut all into thin slices; no thicker than 1/4 inch and thinner if you can manage it. (A mandolin slicer works great for this!) Keep potatoes in salted water as you work. There should be approximately 2 cups of each potato.
• Brush the bottom and sides of a 12x8 inch baking dish with melted butter; sprinkle with 3 tablespoons cheese.
• Drain and dry potatoes.
• Arrange 6 layers of potato slices in baking dish in this alternating order: white; sweet; redskin. Brush each layer with melted butter and sprinkle with salt and pepper. If desired, sprinkle each layer with additional grated cheese. End with redskin potatoes.
• Cover baker tightly with aluminum foil. Bake in a 350 degree oven for 45 minutes. Carefully remove foil and continue baking for 30 minutes, until potatoes are brown and tender.

CLASSIC MASHED POTATOES WITH THREE VARIATIONS

Steps:

• Peel the potatoes, cut them into 1-inch cubes and place them in a large pot of boiling salted water. Simmer uncovered for 10 to 12 minutes, until the potatoes are tender. Drain the potatoes in a colander and then return them to the pot.
• Meanwhile, heat the milk and butter in a small saucepan until the butter is melted.
• Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix them for a few seconds on low speed, to break them up. At low speed, slowly add the hot milk/butter mixture to make the potatoes very creamy. Add the sour cream, 2 teaspoons of salt and the pepper and mix to combine. Serve hot.
• Three variations:
• Truffle Butter Mashed Potatoes: Add 3 tablespoons room temperature white truffle butter to the Classic Mashed Potatoes and combine.
• Parmesan Mashed Potatoes: Add 1/2 cup freshly grated Parmesan to the Classic Mashed Potatoes and combine.
• Garlic Mashed Potatoes: Place 1/2 cup garlic cloves and 1/2 cup olive oil in a small saucepan, bring to a boil, lower the heat and simmer for 20 minutes. Allow to cool for 20 minutes and then add the garlic cloves and 3 tablespoons of the oil to the Classic Mashed Potatoes and combine.

BAKED POTATOES FROM THE CROCK POT

Steps:

• Stab potatoes with fork.
• Wrap each in foil.
• Fill crock pot with potatoes.
• Cover and cook on High 2 1/2- 4 hours.
• Do not add water.
• Cooking time depends on how big your potatoes are.
• Use your best judgement.
• It doesn't hurt to cook them for the 4 hours.
• For large potatoes, I have cooked five to six on Low for 8 to 10 hours and they turn out perfectly.

SLOW COOKER MASHED POTATOES

Steps:

• In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.
• Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste.