Rudy Potatoes Recipes

Steps:

• 1. Preheat oven to 375. Spray casserole dish with cooking spray or with butter. Wash and peel potatoes. If using red potatoes you don't need to peel them. I have used different kinds of potatoes with this dish including baking potatoes. If the skins look good I don't peel them but that's up to you.
• 2. Thinly slice, crosswise, being very careful with the knife. Put a layer of potatoes and then pats of butter, salt and black pepper then repeat until you have the desired amount you want to cook. Note: I have used olive oil along with pats of butter to cut back on the amount of butter used. Sometimes I sprinkle cheese (such as Mexican blend, Brie and Parmesan) on top then snip some green onions or chives. I do this when the potatoes are almost done then return to the oven to melt the cheeses.
• 3. Place in oven and bake uncovered approximately 45 minutes or so to the desired doneness and browness. The amount of time also depends on how many potatoes you are cooking so use your own judgement. As you can see I like mine brown. The slices around the inside edges are crispy like potato chips. Yum!

Steps:

• Mix together potatoes, mayonnaise, mustard, celery, pickles, onion, pimiento, salt and pepper in a bowl and store in the fridge.

Steps:

• Bring water to a boil as you slice potatoes thick or thin, leaving the skin on. (I keep my slices "potato chip shaped" and not too thin!).
• Boil potatoes until tender (when a fork can be inserted with ease), about 15-20 minutes.
• Drain in colander.
• Place potatoes in a big bowl and add plenty of butter/margarine. (I use at least 2-3 tablespoons maybe more, depending on number of potatoes used and whatever our mood happens to be!).
• Then sprinkle chives on top of potatoes to taste and for a little more color.
• *Add salt and pepper to taste.
• *Can add some bacon bits and shredded cheese on top or mixed if you like. I haven't ever tried that, but sounds like it might be good.

Steps:

• Preheat oven to 400°F. Mix first 8 ingredients in large bowl. Add potatoes; toss to coat. Transfer mixture to large rimmed baking sheet, spreading potatoes evenly. Bake potatoes until brown and tender, stirring occasionally, about 55 minutes.

Steps:

• Put the potatoes, garlic, bay leaf, and peppercorns in a large saucepan, add cold water to cover by about an inch and season generously with salt,. Bring to a boil, lower the heat, and simmer until potatoes are fork tender, about 5 to 8 minutes depending on their size.
• Drain and discard the garlic, bay leaves, and peppercorns. Halve the potatoes, if large, toss with the butter and season with salt, and pepper, to taste. Keep warm.
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Steps:

• Peel and cube the potatoes into about 1 inch cubes. In a mixing bowl, add the cream, flour, garlic, salt, and pepper together with 1/4 cup cheddar cheese and 1/4 cup of the Gruyere. Add the potatoes and coat evenly. Grease the ramekins or oven safe dish with butter. Divide the potato mixture evenly among the dishes, making sure that the cream is also evenly distributed. Top with the remaining Gruyere and Cheddar cheese, and a sprinkle of more pepper. Cover with foil and bake at 400 degrees F for about 35 minutes. Remove the foil and allow the gratin to brown and crisp for another 15 to 20 minutes!