Crunchy Potato Casserole

I am so proud of this recipe because I made it up all by myself and it was fabulous.  In a daring move, I served it for the first time at a dinner party.   Luckily it was so good, everyone got seconds!!  My measurements may be a little off since I just threw stuff together.  It's pretty easy to eyeball it though.

Ingredients:
1/2 bag frozen hash browns (cubed kind)
1 Cream Soup Substitute
1 C cottage cheese
1/2 C mild cheddar cheese (on the maybe list, feel free to leave out)
2 C crushed Corn Flakes
Sprinkle Garlic Salt

Directions:
Make the cream soup substitute per directions.   Mix potatoes, cream soup, cottage cheese, and cheddar cheese in a greased casserole dish.   Cover top with corn flakes and sprinkle with garlic salt.   Bake uncovered at 400 for about 35-40 minutes until Corn Flakes are golden.

Serves 6 large helpings

Roasted Potato Medley

Although I fell in love with my Scalloped Potato recipe, I decided to give this one a try because everyone needs at least 2 good potato recipes... probably more.   This one called for Tarragon, which is IC Friendly, and I had never cooked with it before.   It was delicious!!!  We had it as a side to steaks along with green beans.   Was a fulfilling meal all around!

Ingredients:
1 Sweet Potato
1 Yukon Gold Potato
Olive Oil
Dried Tarragon
Kosher Salt
Black Pepper (if you can tolerate)

Directions:
Preheat oven to 425.  Peel and cube potatoes.   Boil potatoes on stove for 3 minutes, drain thoroughly.  Spread the potatoes in a single layer on a large nonstick baking sheet (I placed aluminum foil down first for easier clean up).   Drizzle the potatoes with olive oil and sprinkle with tarragon, salt, and pepper.  roast the potatoes until browned and crisp, about 25 minutes.  Serve immediately.

Serves 2

Scalloped Potatoes

I just made these tonight with Steak Kabobs and I'm pretty sure its my favorite potato recipe ever!  Wow, wow, wow!    I got this recipe here and the only thing I added was the pepper and parsley.   Even my picky Mom raved about them.  Superb!

 Ingredients:
3/4 Cup Butter
1/3 Cup Flour
3 3/4 Cup Milk ( I used skim)
4 to 5 large White Potatoes
2 tsp Salt
1/2 tsp Pepper
1 tsp Parsley  

Sauce:
In a large saucepan melt butter.  Remove from heat and stir in Flour.  Return to heat and add Salt, Pepper, Parsley.  Add milk, a little at a time, stirring constantly.  Cook and stir til thick and bubbly.  Cook 2 minutes longer.  Remove from heat.  Cool 10 minutes.

Potatoes:
Peel potatoes and slice 1/8" thick.  Add to sauce mixture.  Stir and coat potatoes thoroughly.  Pour into greased casserol dish.  Cover and bake at 350 for 45 minutes.  Remove lid and bake an additional 30 minutes.

(I halved the recipe and it served 3)