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(Scalloped Potatoes with Milk, Cheese and Garlic)
This is an adaptation of Julia Child’s classic scalloped potato recipe. She loved it because it was fast, simple and savory. We agree. No fussy sauce to make; just layer thinly sliced potatoes and cheese, drizzle with hot milk and bake. Use any kind of sharp cheese and milk you have on hand—it’s no fail.
Ingredients
This is an adaptation of Julia Child’s classic scalloped potato recipe. She loved it because it was fast, simple and savory. We agree. No fussy sauce to make; just layer thinly sliced potatoes and cheese, drizzle with hot milk and bake. Use any kind of sharp cheese and milk you have on hand—it’s no fail.
Ingredients
3 tablespoons melted butter, divided
6 peeled russet potatoes (about 2 pounds), cut into 1/8-inch slices
1 garlic clove, minced
3/4 cup (3 ounces) shredded Gruyère or Swiss cheese
1/2 teaspoon salt
1/8 teaspoon black pepper
1 cup 2% low-fat milk, heated
Instructions
6 peeled russet potatoes (about 2 pounds), cut into 1/8-inch slices
1 garlic clove, minced
3/4 cup (3 ounces) shredded Gruyère or Swiss cheese
1/2 teaspoon salt
1/8 teaspoon black pepper
1 cup 2% low-fat milk, heated
1. Preheat oven to 425F. Spread an 11-by-7-inch baking dish or gratin dish with 1 tablespoon of the butter. Arrange half the potatoes in dish, sprinkle with half the garlic, drizzle with half the remaining butter, half the cheese, and half the salt and pepper. Repeat layers. Pour hot milk over potatoes.
2. Bake for 40 minutes or until potatoes are tender, milk is absorbed and top is browned. Serves 6.
Nutritional Information
2. Bake for 40 minutes or until potatoes are tender, milk is absorbed and top is browned. Serves 6.
Per serving: 260 calories, 11g fat, 8g prot., 33g carbs., 2.5g fiber, 270mg sodium.
Rin Ran
(Olive and Potato Salad with Tuna and Red Peppers)
This Mediterranean dish is from Chef Joyce Goldstein whose latest book is Italian Slow and Savory. It’s lush with heart-healthy good fats.
Ingredients
This Mediterranean dish is from Chef Joyce Goldstein whose latest book is Italian Slow and Savory. It’s lush with heart-healthy good fats.
Ingredients
1 pound small new potatoes, peeled
2 large red bell peppers, seeded and diced
1 cup green olives, pitted and cut in half—about 16 or a 4.75-ounce jar (Spanish arbequino olives stuffed with garlic work especially well)
7 ounces oil-packed tuna, canned or pouch
4 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
3/4 teaspoon ground cumin
1 teaspoon sweet paprika
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
4 tablespoons coarsely chopped flat leaf parsley
Instructions
2 large red bell peppers, seeded and diced
1 cup green olives, pitted and cut in half—about 16 or a 4.75-ounce jar (Spanish arbequino olives stuffed with garlic work especially well)
7 ounces oil-packed tuna, canned or pouch
4 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
3/4 teaspoon ground cumin
1 teaspoon sweet paprika
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
4 tablespoons coarsely chopped flat leaf parsley
1. Place potatoes in pan, cover with water and cook for 30 minutes or until tender but firm. Cool and dice.
2. Combine diced potatoes, diced peppers and olives in a salad bowl.
3. Add tuna, broken up into small pieces with your fingers.
4. In a small bowl, combine olive oil, vinegar, cumin, paprika, salt and black pepper. Pour over salad ingredients and toss well. Garnish with parsley. Serves 6.
Nutritional Information
2. Combine diced potatoes, diced peppers and olives in a salad bowl.
3. Add tuna, broken up into small pieces with your fingers.
4. In a small bowl, combine olive oil, vinegar, cumin, paprika, salt and black pepper. Pour over salad ingredients and toss well. Garnish with parsley. Serves 6.
Per 1 1/3 cup-serving: 234 calories, 15g fat, 11g prot., 13g carbs., 3g fiber, 429mg sodium.
Golden Potato and Rutabaga Mash
Ingredients
1 medium rutabaga (about 1 pound), peeled and quartered
1 1/2 pounds Yukon Gold potatoes, peeled
1 cup 2% low-fat milk
1 cup grated Parmesan cheese
2 tablespoons butter
1 teaspoon salt
1 teaspoon freshly ground black pepper
Instructions
1 1/2 pounds Yukon Gold potatoes, peeled
1 cup 2% low-fat milk
1 cup grated Parmesan cheese
2 tablespoons butter
1 teaspoon salt
1 teaspoon freshly ground black pepper
1. In a large saucepan, combine rutabaga and water to cover; bring to a boil and cook for 8 minutes. Add potatoes and cook for about 20 minutes or until tender. Drain and place in a large mixing bowl.
2. Heat milk in the microwave. Add about half of the milk to the vegetables and mash by hand. Add Parmesan, butter, salt and pepper to the vegetables, and stir until evenly mixed. Pour in remaining milk, if needed, to obtain a creamy, yet slightly lumpy texture.
Serves 8.
Nutritional Information
2. Heat milk in the microwave. Add about half of the milk to the vegetables and mash by hand. Add Parmesan, butter, salt and pepper to the vegetables, and stir until evenly mixed. Pour in remaining milk, if needed, to obtain a creamy, yet slightly lumpy texture.
Serves 8.
Per serving: 160 calories, 6g fat, 7.5g prot., 8g carbs., 3g fiber, 473mg sodium.
Browned Butter Smashed Potatoes with Butternut Squash
The United States Potato Board offers this recipe topped with browned butter, giving a mellow, nutty flavor to the roasted chicken.
Ingredients
Ingredients
1 pound (3 medium) yellow-flesh potatoes, cut into 3/4-inch chucks
1 small butternut squash (about 1 pound), peeled, seeded and cut into 1-inch chunks
Salt
3 tablespoons butter, divided
8 to 10 fresh (2- to 3-inch) sage leaves, stacked and cut across into 1/4-inch strips
1/2 cup 1 % low-fat milk (approximate)
Freshly ground black pepper
Instructions
1 small butternut squash (about 1 pound), peeled, seeded and cut into 1-inch chunks
Salt
3 tablespoons butter, divided
8 to 10 fresh (2- to 3-inch) sage leaves, stacked and cut across into 1/4-inch strips
1/2 cup 1 % low-fat milk (approximate)
Freshly ground black pepper
1. In 3-quart saucepan, cover potatoes and squash with water. Add 1 teaspoon salt. Bring to boil over high heat. Reduce heat, cover and cook until tender, 12 to 15 minutes.
2. Meanwhile, add 2 tablespoons of the butter and the sage to small skillet or saucepan over medium heat. Tilting pan and watching closely, cook about 3 minutes, until butter foams and begins to brown. Keep warm.
3. Thoroughly drain potatoes and squash, return to pan, and shake 1 or 2 minutes over low heat. Roughly mash with hand masher leaving mixture chunky. Over low heat, gently mix in remaining tablespoon butter and enough milk for consistency desired. Season with salt and pepper. Spoon into serving bowl and drizzle with browned butter and sage. Serves 4.
By the U.S. Potato Board, "The Healthy Table," February 2006.
Nutritional Information
2. Meanwhile, add 2 tablespoons of the butter and the sage to small skillet or saucepan over medium heat. Tilting pan and watching closely, cook about 3 minutes, until butter foams and begins to brown. Keep warm.
3. Thoroughly drain potatoes and squash, return to pan, and shake 1 or 2 minutes over low heat. Roughly mash with hand masher leaving mixture chunky. Over low heat, gently mix in remaining tablespoon butter and enough milk for consistency desired. Season with salt and pepper. Spoon into serving bowl and drizzle with browned butter and sage. Serves 4.
By the U.S. Potato Board, "The Healthy Table," February 2006.
Per serving: 245 calories, 10g fat, 116mg sodium
Cheesy Potato Skins with Sun-Dried Tomatoes
A new take on an old classic from the United States Potato Board. Parmesan and mozzarella cheese stand in for Cheddar, and sun-dried tomatoes and parsley add a fresh touch.
Ingredients
Ingredients
4 medium russet potatoes (about 1 1/2 pounds)
1/4 cup fat free sour cream
2 ounces shredded Parmesan cheese
2 ounces shredded mozzarella cheese
1/3 cup finely chopped sun-dried tomatoes
1/4 cup sliced green onion tops
2 tablespoons chopped fresh parsley
Pepper
Instructions
1/4 cup fat free sour cream
2 ounces shredded Parmesan cheese
2 ounces shredded mozzarella cheese
1/3 cup finely chopped sun-dried tomatoes
1/4 cup sliced green onion tops
2 tablespoons chopped fresh parsley
Pepper
1. Preheat oven to 375F. Bake potatoes 50 minutes or until tender. Let cool. Cut each potato in half. With a spoon, scoop out pulp leaving 1/4-inch of potato in each half. Cut each half in half again to form quarters. Season the skins with salt and pepper and bake for 15 minutes. (This will crisp them up so they can be picked up easily.)
2. Mash 1 cup potato pulp with a potato masher (save remaining pulp for a later use). Stir in the sour cream, cheese, tomatoes, green onions and parsley. Mixture will be sticky and hold together. With your hands, divide the mixture evenly between the potato skins, pressing the mixture into the skins. Sprinkle with freshly ground black pepper and bake for 15 minutes. Serve warm. Serves 16.
By the U.S. Potato Board, "The Healthy Table," February 2006.
Nutritional Information
2. Mash 1 cup potato pulp with a potato masher (save remaining pulp for a later use). Stir in the sour cream, cheese, tomatoes, green onions and parsley. Mixture will be sticky and hold together. With your hands, divide the mixture evenly between the potato skins, pressing the mixture into the skins. Sprinkle with freshly ground black pepper and bake for 15 minutes. Serve warm. Serves 16.
By the U.S. Potato Board, "The Healthy Table," February 2006.
Per serving: 114 calories, 2g fat, 333mg sodium
One-Pan Potatoes and Chicken Santa Fe
This recipe from the United States Potato Board combines chicken, potatoes and salsa to create a zesty main dish.
Ingredients
Ingredients
1 1/3 pounds (4 medium) potatoes, cut into 3/4-inch cubes
1 pound boned and skinned chicken breasts, cut into 3/4-inch cubes
2 tablespoons olive oil
1 cup prepared tomato salsa
1 (8 3/4-ounce) can whole kernel corn, drained
Instructions
1 pound boned and skinned chicken breasts, cut into 3/4-inch cubes
2 tablespoons olive oil
1 cup prepared tomato salsa
1 (8 3/4-ounce) can whole kernel corn, drained
1. Place potatoes in shallow 1 1/2- to 2-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on high for 8 to 10 minutes until just tender.
2. While potatoes cook, in a large nonstick skillet over high heat toss and brown chicken in oil for 5 minutes. Add potatoes and toss until they are lightly browned. Add salsa and corn and toss until heated through. Serves 4.
By the U.S. Potato Board, "The Healthy Table," February 2006.
Nutritional Information
2. While potatoes cook, in a large nonstick skillet over high heat toss and brown chicken in oil for 5 minutes. Add potatoes and toss until they are lightly browned. Add salsa and corn and toss until heated through. Serves 4.
By the U.S. Potato Board, "The Healthy Table," February 2006.
Per serving: 353 calories, 8g fat, 716mg sodium
Three Onion Potato Soup
This hearty soup can be made ahead and frozen.
Ingredients
Ingredients
1 tablespoon butter
3 leeks (white part only), sliced
1 sweet onion, chopped
3 green onions, chopped
4 medium-size russet potatoes, or about 3 large, peeled and cubed
3 cups chicken stock (enough to cover the potatoes)
1 cup whole milk
1/2 cup grated white Cheddar or Parmesan cheese
1/2 cup cooking sherry
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Instructions
3 leeks (white part only), sliced
1 sweet onion, chopped
3 green onions, chopped
4 medium-size russet potatoes, or about 3 large, peeled and cubed
3 cups chicken stock (enough to cover the potatoes)
1 cup whole milk
1/2 cup grated white Cheddar or Parmesan cheese
1/2 cup cooking sherry
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. Melt butter in a large saucepan and sauté leeks and onions. Add potatoes and stock. Bring to a boil, reduce heat, cover and simmer until potatoes are tender, about 30 minutes.
2. Add milk. Purée or mash potatoes to desired consistency. Add cheese, sherry, salt and pepper. Serves 6 (8 cups total).
"The Healthy Table," February 2006.
2. Add milk. Purée or mash potatoes to desired consistency. Add cheese, sherry, salt and pepper. Serves 6 (8 cups total).
"The Healthy Table," February 2006.
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