Potatoes Au Gratin

I made these for a friend we had over for dinner and they were awesome!  He didn't like the way they looked, but loved the way they tasted. 

• 3 tablespoons butter
• 2 tablespoons flour
• 2 cups whole milk
• Salt and white pepper
• 1 1/2 pounds new red potatoes cooked and sliced 1/2-inch thick
• 3 ounces grated Cheddar cheese
• 3 ounces grated Monterey cheese

Preheat the oven to 400 degrees F. Grease an 8 cup rectangular baking dish with 1 tablespoon butter. In a nonreactive saucepan, over medium heat, melt the remaining butter. Stir in the flour and cook for 2 minutes. Whisk in the milk and cook until the liquid is slightly thick and coats the back of a spoon, about 4 to 6 minutes. Season with salt and pepper. Remove from the heat. In a mixing bowl, toss the sliced new potatoes with salt and pepper. Fold in the cream sauce and pour into the prepared pan. Sprinkle the top of the potatoes with the grated cheese. Place the pan in the oven and bake until golden brown and bubbly, about 8 to 10 minutes. Remove from the oven and cool for a couple of minutes before serving.
from Emeril Lagasse

Potato Chowder

YUMMY!!! I tried this for dinner tonight and I knew it would be good, but it was awesome instead. Definitely a keeper. Thought I'd share

1 lb potatoes, cubed and divided (about 3 med)
1-1/2 cups chicken broth (1 can)
1 cup thinly sliced carrots (I had baby carrots and they were perfect)
1 (11oz) can corn, drained
1/2 cup thinly sliced celery
1/2 cup chopped onions
1/2 tsp dried thyme
1/2 tsp salt
1/2 tsp ground black pepper
2 tbls flour
1 cup half and half, divided (I ended up using more)
1/4 cup chopped fresh parsley
2 cups grated Swiss or Monterey Jack cheese

Combine half of potatoes with broth in a saucepan with tight fitting lid. Bring to a boil, reduce heat, and simmer about 10 min or until tender.

Mash potatoes with fork; stir in remaining potatoes, carrots, corn, celery, onions and next 3 ingredients. Cover, simmer until vegetables are tender.

Dissolve flour in 1/4 cup half and half; stir into chowder with remaining half and half and parsley. Cook, stirring constantly over medium heat until thickened slightly. Serve topped with grated cheese.
Makes 1-1/2 quarts
From Paula Deen Magazine Jan/Feb 2007

Crawfish Corn Chowder

My beloved best friend Lea-Lea gave me this one.  Her mommy makes it all the time and I think of the two of them often while cookin this one up.   Love to you both!

1 or 2 pkg crawfish tails

1/2 stick margarine (never have in my house)

1 (8oz) block cream cheese

1 cups half and half (1 pint)

1 can whole kernel corn, drained

1 can cream of mushroom soup

2 cans cream of potato soup

2 tbls crab oil

1/2 bunch of green onions

Melt margarine, cream cheese, & half and half together on low heat.  Stir continuously.  Add cream of mushroom and potato soups.  Once blended, in a separate saucepan bring to boil the crawfish tails & crab oil in water.  Drain, but don't rinse the crawfish.  Add crawfish to soup mixture along with the corn & simmer 20 min on low/med heat.

*Also forgot to mention you can use shrimp too and it's just as good.

from Karen Throckmorton to Leanne Nelson  to me :)

Baked Potato Soup

5 large baking potatoes, baked

1/4 cup butter or margarine (i don't keep margarine in the house)

1 med onion, chopped

1/3 cup all-purpose flour

1 quart half and half

3 cups milk

1 tsp salt

1/8 tsp white pepper

2 cups (8oz) shredded cheddar cheese

8 bacon slices, cooked and crumbled

To bake potatoes in the microwave, prick each several times with a fork.  Microwave 1-in apart on paper towels at high 14min or until done, turning and rearranging after 5  min.  Let cool. (The bigger the potato the longer it takes to cook)

Peel potatoes, and coarsley mash with a fork.

Melt butter in a dutch oven over med heat; add onion, and saute until tender.  Add flour, stirring until smooth.  Stir in potatoes, half and half, and next 3 ingredients; cook over low heat until thoroughly heated.  Top each serving with cheese and bacon.

Makes 12 cups

Southern Living Magazine, January 2003

Granny's Potato Salad

My granny makes the best potato salad. It's something I loved to eat at her house and even with her recipe I still can't make it just like her. She likes a lot of eggs in hers, but I don't ever have enough to do it her way

5 medium red potatoes
2 eggs per potato (hard boiled)
mayo (as much as needed)
2 tbsp oil
1 heaping spoon sweet relish

Cut potatoes in half and boil with peeling on until a fork can go in. Chop potatoes & eggs. (I'm pretty sure hers didn't have the skin on the potatoes, seems like I remember her saying when she gave me this recipe that the potatoes are easier to peel) Add the rest of the ingredients, mix well. Serve & Enjoy!