POTATO RECIPES

Au Gratin Potatoes

4 cups thinly sliced potatoes
1 medium onion, chopped
1/4 cup butter
1 tablespoon all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
2 cups (8 ounces) shredded Wisconsin Sharp Cheddar cheese - divided use
1/4 cup fine dry bread crumbs
Paprika
In a 2 quart saucepan, cook onion in butter until tender. Stir in flour, salt and pepper; cook over low heat until mixture is bubbly, stirring constantly. Remove from heat; gradually stir in milk and 1 1/2 cups cheese. Bring to a boil, stirring constantly; cook for 1 minute.
In an ungreased 1 1/2 quart casserole dish, place potatoes; cover with cheese sauce.
Bake, uncovered, at 325°F (160°C) for 1 hour.
Mix remaining cheese and bread crumbs; sprinkle over potatoes. Sprinkle with paprika.
Bake, uncovered, at 325°F (160°C) for 15 to 20 minutes, until top is brown and bubbly.
Makes 4 servings.



Bacon Scalloped Potatoes

5 strips of bacon
1 onion, peeled and sliced
1 tablespoon butter
4 potatoes, peeled and sliced
1 (10.75-ounce) can condensed cream of mushroom soup
2/3 cup milk
1/8 teaspoon ground black pepper

In a large heavy skillet, cook bacon until crisp. Drain, allow to cool, then crumble; set aside.
In the same skillet, cook onion in butter until tender. Stir in potatoes, condensed soup, milk and pepper. Bring to a boil; reduce heat, cover and simmer until potatoes are tender, 10 to 20 minutes.
Sprinkle bacon on top before serving.
Makes 6 servings.


Carnation Mashed Potatoes

2 pounds (about 6 medium) potatoes, peeled and cut into 1-inch chunks
1 cup NESTLÉ® CARNATION® Evaporated Milk
1/4 cup (1/2 stick) butter or margarine

Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.
Return potatoes to saucepan; add evaporated milk and butter. Beat with hand-held mixer until smooth. Season with salt and pepper.
Makes 6 servings.


Cheesy Potatoes

2 pounds russet potatoes, washed
1 tablespoon butter
2 cups BIMBO Bread Crumbs - divided use
2 cups (8 ounces) grated Monterey Jack cheese or Colby Jack cheese - divided use
4 large eggs
1 (7.6-ounce) can NESTLÉ Media Crema
2 cups milk
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper

Place potatoes in large saucepan. Pour in water to cover. Bring to a boil. Reduce heat to medium-low; cook for 20 to 25 minutes or just until skins begin to crack. Remove from water; cool. Peel and grate potatoes.
Grease 13 x 9-inch baking pan with butter. Sprinkle half of potatoes, 1 cup bread crumbs and 1 cup cheese in prepared pan. Repeat layers.
Preheat oven to 350°F (175°C).
Beat eggs lightly in medium bowl with whisk or fork. Beat in media crema. Stir in milk, salt and pepper. Pour over mixture in pan. Let stand for 15 minutes.
Bake for 35 to 40 minutes or until golden brown.
Makes 8 servings.

Cheesy Hash Brown Casserole

1 (32-ounce) package frozen hash brown potatoes, thawed
1 pound American process cheese, cubed
1 (10 3/4-ounce) can condensed cream of celery soup, undiluted
2 cups (16-ounces) sour cream
3/4 cup butter, melted and divided
3 tablespoons chopped onion
1/4 teaspoon paprika
2 cups corn flakes, crushed
In a large bowl, combine hash browns, cheese, soup sour cream, 1/2 cup butter and onion. Spread into a greased 13 x 9 x 2-inch baking dish.Sprinkle with paprika.
Combine corn flakes and remaining butter; sprinkle on top of casserole. Bake, uncovered, at 350*F (175*C) for 50 to 60 minutes or until browned and heated through.
Serves 8 to 10.