Hasselback Potato

Ingredients:

• 1 medium size potato per person (Any potato will work)
• 2 Tablespoon fat of choice: olive oil, butter, coconut oil, lard or tallow
• seas salt & black pepper, to taste

Directions:

1. Preheat oven to 425°F.
2. Wash & dry potatoes
3. Cut straight slits in the potatoes, leaving the bottom intact. Try to evenly space the slices 1/8-inch to 1/4-inch apart. 
4. Bruch the potatoes with approximately half your fat choice. (Don't worry about getting oil between the slices yet.
5. Place potatoes into a baking dish, and season with sea salt and pepper.
6. Bake the potatoes for 30 minutes, then remove the pan from oven and brush the potatoes again with fat - make sure some of the fat drips down into the space between the slices.
7. Bake another 30-40 minutes, until the potatoes are crispy on the edges and easily pierced in the middle with a knife.

~Recipe from paleoeatsandtreats.com (courtesy of Stephanie M)

Smashed Potatoes

Ingredients:

• 4 Red potatoes
• 2 ounces cheddar cheese, shredded
• 1 teaspoon dry basil
• salt & pepper, to taste

Directions:

1. Place potatoes in a pot of boiling water until just tender about 15 minutes.
2. Place boiled potatoes on a sheet pan. Take a flat bottomed drinking glass and press down on each potato, to flatten the potato.
3. Sprinkle with salt, pepper, basil and cheese. 
4. Place under the broiler until cheese melts.

~Recipe from Nora

Moussaka

 

Ingredients:

Vegetables:

• 3 medium or 2 large red potatoes
• Kosher salt
• 1 medium eggplant
• 2 tablespoons olive oil
• 1/4 teaspoon freshly ground black pepper

Meat sauce:

• 1 onion, chopped
• Kosher salt
• 1 tablespoon olive oil
• 8 ounces ground beef
• 2 teaspoons dried oregano
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 cloves garlic, minced
• 1/2 cup red wine
• one 8-ounce can tomato sauce

Bechamel:

• 5 tablespoons butter
• 5 tablespoons flour
• 4 cups milk, heated to very warm in microwave
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly grounded black pepper
• 1/8 teaspoon ground nutmeg
• Vegetable oil, for greasing
• 3/4 cup grated Parmesan

Directions:

1. For the vegetables: Preheat the oven to 400 degrees F. Cook the potato slices for 5 minutes (do not cook longer) in heavily salted, boiling water. Meanwhile, slice the eggplant into 1/4-inch slices, brush with the olive oil and sprinkle with 1/2 teaspoons salt and the pepper on both sides. Place on a baking sheet and cook in the oven, 6 to 7 minutes per side. Set aside the potato and eggplant slices for assembly.
2. For the meat sauce: In a large saucepan, sweat the onions with some salt in the olive oil over medium heat. After 5 minutes, add the ground beef and cook until golden brown, 7 to 8 minutes. Add the oregano, cinnamon, nutmeg and garlic, and cook until fragrant. Turn the heat up to high, and then deglaze the pan with the red wine, allowing to bubble and reduce for 1 to 2 minutes. Remove the sauce from the heat and set aside.
3. For the bechamel: In a large saucepan over medium heat, melt the butter and add the flour, whisking  to make a paste. Whisk constantly for 2 minutes, allowing the mixture to bubble. Add the warm milk slowly, whisking constantly to avoid lumps. Once the sauce starts to come to a boil, reduce the heat to low and cook until thickened, about 10 minutes, whisking very frequently. Add the salt, pepper and nutmeg, and set aside.
4. For assembling the moussaka: Preheat the oven to 350 degrees F. Before assembling, taste each of the layers and confirm that they are properly seasoned. Grease a 9-by-13-inch baking pan with vegetable oil. Lay out the potato slices, pressing gently into the pan. Sprinkle with 3 tablespoons of the parmesan. Place the eggplant on top of the potatoes. Sprinkle with 3 tablespoons of the Parmesan. Spoon the meat sauce on top, followed by 3 more tablespoons of Parmesan. Finish with pouring over the bechamel and top with the last 3 tablespoons of Parmesan. Cover with foil (sprayed lightly with vegetable oil) and bake for 30 minutes, then uncover and continue baking for an additional 30 minutes.

~Recipe from Melissa d'Arabian on Foodnetwork.com

Irish Potato Soup

Ingredients:

• 1 stick (1/2 cup) unsalted butter
• 1 cup thinly sliced onions
• 1 cup thinly sliced leeks
• 4 cups peeled, sliced potatoes
• 6 cups chicken stock
• 1 teaspoon salt
• Freshly ground black pepper
• One half cup freshly grated Cheddar cheese
• 4 slices crisp-cooked bacon, drained and crumbled bacon
• one half cup chopped fresh chives

Directions:

1. Melt the butter in a large heavy pot over low heat. Add the onions and leeks and stir to cover them with butter. Cover the pot and cook slowly to allow the vegetables to "sweet" ~about 20 minutes.
2. Add the potatoes, stir them into the butter, cover the pot, and cook over low heat another 15 minutes.
3.  Stir in the stock, salt, and pepper. Increase the heat to medium-high and bring the soup to a bubble. Reduce the heat and simmer until the potatoes are tender, 20 to 30 minutes.
4. In a food processor or blender, puree the soup in batches and return it to the pot. Heat thoroughly.

*You can add more potato to make the soup thicker. You can also get creative and add carrots, broccoli or other veggies to increase nutritional value. I use vegetable stock instead of the chicken broth. Serve with crackers or bread and cheese and a salad.

~Recipe from Stephanie M.

Hamburger Pie

 

Ingredients:
24 oz mashed potatoes
1 1/4 lbs lean ground beef
1/2 cup chopped onion (1 medium)
1/4 tsp salt
Dash of black pepper
2 1/2 cups frozen cut green beans, thawed (or mixed vegetables)
1 10.75 oz can condensed tomato soup
1/2 cup shredded cheddar cheese

Directions:

1. Prepare mashed potatoes; set aside. In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat. Add salt & pepper. Stir in thawed beans and soup. pour into a greased 2-quart baking dish.
2. Spoon mashed potatoes in mounds on beef mixture. Sprinkle cheese over potatoes. Bake, uncovered, in a 350°F oven for 30 to 35 minutes or until mixture is bubbly and cheese begins to brown.