I'm posting my Two for Tuesday recipes up anyway because if I wait for Tuesday, I won't have time to write.
Anyway, potatoes and I have a love-hate relationship. I love potatoes. They hate me and refuse to cook. Really. Not even in the microwave. Our relationship is that disfunctional.
The fact that I cooked two yummy potato dishes this week is nothing short of amazing. I want to write down the recipes so I remember them. They both originally came from All Recipes, but I modified them to reduce the sodium and to match the ingredients I had, so these are the modified versions.
Leek and Potato Soup
- 1 cup butter
- 2 leeks, sliced and rinsed
- 1 quart broth or stock, low or no-sodium
- 1 Tbs cornstarch
- 4 cups potatoes, peeled and cubed
- 2 cups milk
- 3 thick slices Velveeta cheese
- Mrs. Dash to taste
- shredded cheddar cheese for garnish
- In a large pot, melt butter. Cook leeks until tender.
- Stir cornstarch into 1 cup of broth so that there are no lumps. Add to rest of broth and again, stir out lumps. Add mixture to pot while stirring. (When I made this soup last week, I used some ham drippings I had saved from a previous dinner and added enough water to make 1 quart. This was far from a low sodium option, I know.)
- Add the potatoes and bring to a boil. Add Mrs. Dash to taste. Pour in the milk, reduce heat and simmer for 30 minutes until potatoes are cooked through. Add cheese slices and stir until melted.
- Serve and garnish with shredded cheddar cheese.
(This next recipe was originally "potatoes au gratin" , but the Jedi won't eat any dish with a French name.)
- 6 medium potatoes, peeled and sliced
- half an onion sliced and separated into rings (or 1 whole onion)
- LOTS of Mrs. Dash
- 1/4 cup butter
- 1/4 cup flour
- 3 cups milk
- 2 1/4 cup shredded cheddar cheese
- Preheat oven to 400. Butter a 2 quart casserole dish.
- Place a layer of potatoes in the casserole dish. Season generously. Place another layer. Repeat. When you've used half the potatoes, place a layer of onion rings. Then continue with seasoned layers of potatoes.
- In medium sized sauce pan, melt butter over medium heat. Add flour and whisk for at least one minute.
- Add milk and stir until thickened. Season to taste.
- Add cheese and stir until melted.
- Spoon sauce over potatoes.
- Cover with aluminum foil and back for 1 and 1/2 hours.