Friday, January 11, 2013

Parmesan Potato Casserole

Scalloped Potatoes

Parmesan Potato Casserole

 

Parmesan Potato Casserole

When I was young it was a family tradition that on Sunday evenings my grandmother would bake a parmesan potato casserole. My family would get together with relatives and we would all spend the evening having fun and catching up. My cousins and I would play together as my grandmother, along with her daughters, would stay in the kitchen preparing this delicious meal. My father, along with my uncles, would watch the football game until they would hear my mother announce that dinner was going to be served soon. My cousins and I would rush to the bathroom sink and race each other as to who would get to wash their hands first. Then we would all sit around the dining table and wait for grandma to come out of the kitchen and bring us her tasty parmesan potato casserole.

 

Like most special and delicious recipes the parmesan potato casserole one goes from generation to generation. My grandmother was taught how to make it from her mother and my mother taught me. It is very easy to make and it does not take too long. My grandmother used to tell me that due to its very simple and basic ingredients, the parmesan potato casserole was always considered to be a meal for people who could not afford much and only ate what they were able to grow out of their garden. I always thought how true it is that the most delicious and special things are also the simplest.

 

Ingredients:

  • 6 red potatoes
  • 1 onion, chopped
  • 1 clove of garlic, minced
  • 2 cups of milk
  • 1 tablespoon full of corn starch
  • Pepper
  • Salt
  • ½ cup of Parmesan cheese

 

Preparation:

  • Preheat the oven at 375°F
  • Take 9” x 13” casserole dish and spray with cooking spray
  • Peel and slice potatoes
  • Put potatoes, garlic and onion in the casserole dish
  • Mix well and set aside
  • Whisk milk, corn starch, a pinch of salt and pepper
  • Take saucepan and place it on the stove on medium heat
  • Pour the mixture
  • Let simmer and stir well and often until thickened
  • Add parmesan cheese gradually
  • Stir and mix well
  • Whisk until lumps are gone
  • Let it cook for 1 minute
  • Pour mixture on potatoes
  • Mix well let it rest for 1 minute
  • Bake for 20 minutes, or until the top is golden brown

 

To this day, I still make the parmesan potato casserole on Sunday evenings and I tell my children the stories that my cousins and I used to share or that we heard from our relatives. It is a moment when the family comes together to enjoy a lovely prepared, home-cooked meal.

 

In case you have leftovers and want to save the extra portions of this delicious parmesan potato casserole, make sure to use proper and high-quality plastic bottle to preserve its unique taste. The best food containers can be found at: http://www.ebottles.com.

 

If you would like a free recipe card with this recipe, you can get it here.

 

Pqarmesan Potatoes

 

Saturday, February 13, 2010

POTATO SOUP WITH CURLIES

Potato Soup=

Potato Soup with Curlies

Ingredients:
5 lbs potatoes, peeled and cubed
1 large yellow onion, diced
6 cloves garlic, minced
2 stalks celery, diced
8 oz baby carrots cut into ½ inch slices
24 oz diced ham
1 stick salted butter
Salt and pepper to taste
1 quart heavy cream

4 eggs
1 cup flour 1 tsp Lawry’s garlic salt with parsley
1/8 tsp black pepper

Directions:
Put first five ingredients into a large stock pot
Bring to a boil then turn down heat to a simmer.
Simmer just until vegetables are fully cooked.
Add ham, butter, salt, and pepper.
When the butter is melted, add the heavy cream.
While it is heating through make the curlies.
Sift one cup of flour.
Mix in the garlic salt and pepper.
In a separate bowl beat the 4 eggs with a fork.
Add the flour mixture to the eggs a little at a time.
Mix with a fork until fully incorporated.
Drop pieces of the dough into the simmering soup.
They should be cooked through in about 10 minutes.

 

 

A printable page for this recipe is available        Click:     Potato Soup