Schwartzees Potatoes Recipes

Steps:

• Preheat oven to 350°F. 2 Thaw frozen hash browns or pre-cook potatoes and chop into 3/8" cubes. 3 Mix all but the parmesan with the potatoes. 4 Transfer this mix to a presprayed 9X13 inch baking dish. 5 Sprinkle the parmesan over the top. 6 Bake at 350F for 60-90 minutes. 7 This is moist, and very flavorful. Make the whole recipe, divide it into two pans and freeze one before cooking for a quick side later. Or, double or triple it for a pot luck or office size serving. Everyone will want the recipe, and more.

Steps:

• Preheat oven to 350 F.
• Thaw potatoes.
• Mix together potatoes, sour cream, onion, mushroom soup and cheddar cheese.
• Place ingredients in 9*13 baking dish.
• Melt butter and pour over mixture, mix inches.
• Bake for 1 1/2 hours.

Steps:

• Preheat oven to 350°F.
• Thaw frozen hash browns or pre-cook potatoes and chop into 3/8" cubes.
• Mix all but the parmesan with the potatoes.
• Transfer this mix to a presprayed 9X13 inch baking dish.
• Sprinkle the parmesan over the top.
• Bake at 350F for 60-90 minutes.
• This is moist, and very flavorful. Make the whole recipe, divide it into two pans and freeze one before cooking for a quick side later. Or, double or triple it for a pot luck or office size serving. Everyone will want the recipe, and more.

Steps:

• Preheat oven to 350F. Spray a 9x13 baking dish with non-stick spray. Mix all ingredients together (except Parmesan cheese) in the largest bowl you can find. Put the potato mixture into the baking dish and sprinkle with Parmesan cheese. Bake for 1-1/2 hours. Let sit 5 minutes before serving.

Steps:

• Mix all ingredients together.
• Pour into 9 x 12 baking dish.
• Bake at 350F for 60 - 90 minutes until golden brown with crispy edges.

Steps:

• Place potatoes and 1 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 10 minutes. Add celery and onion; cook until vegetables are tender, 10-15 minutes. Drain; transfer to a large bowl., Mash potato mixture, gradually adding 3/4 cup cheese, milk, butter, pepper and remaining salt. Transfer to a greased 8-in. square baking pan; sprinkle with remaining cheese. Broil 3-4 in. from the heat until cheese is lightly browned, 5-8 minutes.

Steps:

• 1. If leaving skin on be sure to wash and dry your potatoes. If not remove skin. Slice very thinly, I like to use the thinnest slice on my mandolin.
• 2. Spray bottom of elec. skillet with non stick spray. Place one layer of potatoes slightly overlapping, then season with your favorite potato seasonings, then sprinkle some grated cheese on. There is no right or wrong amount of cheese, just use what you feel comfortable using. You can also sprinkle on some Parmesan as well if desired.
• 3. Repeat with layer of potatoes, seasoning and cheese. If you don't have enough potatoes, wash and cut more. You can make as much or as little as you like, cooking time may be longer for a full skillet.
• 4. Place lid on and turn skillet to the very lowest setting. On mine it is just above warm. I stand and watch for a minute to see if it cuts on and then off after a minute. You don't want to have the skillet stay on continuously, the potatoes on the bottom will burn. After about 30 min. insert a fork and see if they are fork tender, if not, cook a little while longer. Let cool for about 15 min with lid off before serving.
• 5. NOTE: You could add sliced or diced onions, herbs, or even cooked meat (bacon) to the layers. Also any other vegetable that would not take longer than the potatoes to cook.
• 6. Pico de gallo version: Add 1/2 c of pico to first layer of potatoes. After potatoes are done, garnish with the other 1/2 c.