The Creative Pot: Summer Veg Potato Bake. It's Monday again! How the heck did that happen? And the fact that the first month of 2011 is on it's back - yeah, that's another head scratcher. This weekend we (in no particular order):went to the annual float parade at Stellenbosch University. My favourites? Oh and we slept. Summer Veg Potato BakeA Creative Pot originalServes 6 - 8 (as a side) olive oil10 medium potatoes, boiled (skin on) and sliced into rounds1 tin (400g) chopped tomatoes3 medium-large babymarrows (zucchini)1 medium onion, thinly sliceda few sprigs fresh oreganoa few sprigs fresh rosemarysalt & pepper1 cup grated Gouda1. Loaded Mashed ‘Potato’ Bake. Scalloped Potatoes - Womans Day. 5 tablespoon(s) flour 3 cup(s) milk 1 bag(s) (8 oz) shredded American and Cheddar Jack cheese blend (such as Kraft Classic Melts) 4 tablespoon(s) grated Parmesan cheese 2 teaspoon(s) Dijon mustard 1 teaspoon(s) salt 3/4 teaspoon(s) paprika 3 pound(s) (6 large) baking potatoes, peeled and sliced 1⁄8 in. thick (10 cups) 1/4 cup(s) sliced scallions Heat oven to 325°F.
Grease or coat a 13 x 9-in. or other shallow 3- to 4-qt baking dish with nonstick spray. Put flour in a large saucepan. Whisk in milk until blended, making sure to get into corners of pot. Can be made through Step 5 up to 1 day ahead. Here are some alternate versions of this recipe created by our wonderful community of chefs! Slim Six-Layer Dip Recipe : Food Network Kitchens. Oven Baked Onion Rings Recipe : Ellie Krieger. Garlic Mashed Potatoes Recipe : Ellie Krieger. Directions This mash owes its luxurious texture to the natural creaminess of Yukon gold potatoes and a touch of olive oil. At first glance 4 cloves of garlic may seem like a lot, but the garlic mellows as it steams with the potatoes so when they are mashed together you get just the right garlic infusion. Place the potatoes and garlic in a steamer basket fitted over a large pot of boiling water. Cover and steam until the potatoes are knife-tender, 12 to 15 minutes.
Remove the steamer basket and drain the water from the large pot. Per Serving: Calories 170; Total Fat 4 g; (Sat Fat 0.5 g, Mono Fat 2.5 g, Poly Fat 0.5 g) ; Protein 4 g; Carb 31 g; Fiber 3 g; Cholesterol 0 mg; Sodium 310 mg Excellent source of: Vitamin B6, Vitamin C, Potassium Good source of: Fiber, Niacin, Folate, Magnesium, Manganese, Phosphorus. Garden Potato Salad Recipe : Directions Peel a 2-inch-long strip of zest from the lemon; tie into a bundle with the parsley and thyme sprigs and bay leaf using kitchen twine. Put in a saucepan with the garlic, potatoes, 2 tablespoons salt and 8 cups water.
Bring to a boil, then reduce to a simmer and cook about 10 minutes. Add the carrots and cook until the potatoes are tender and the carrots are crisp-tender, about 5 more minutes. Reserve 1/4 cup of the cooking water, then drain the vegetables and discard the herb bundle. Let cool. Meanwhile, finely grate 2 teaspoons lemon zest and squeeze 3 tablespoons juice into a large bowl. Add the potatoes, carrots, celery and cucumber to the dressing and toss. Per serving: Calories 175; Fat 4 g (Saturated 1 g); Cholesterol 4 mg; Sodium 712 mg; Carbohydrate 30 g; Fiber 5g; Protein 6 g Photograph by Andrew Mccaul.