I m making a ham for dinner tonight and id like to have potatoes as a side
dish..but i am in need of something different to do with them..does anyone
have any ideas?? Im open to suggestions of all kinds..
Thanks
MJ

"MJ" > wrote in message
.. .
>I m making a ham for dinner tonight and id like to have potatoes as a side
> dish..but i am in need of something different to do with them..does anyone
> have any ideas?? Im open to suggestions of all kinds..
> Thanks
> MJ

From http://www.idahopotato.com/recipe.php

Dimitri

Scalloped Potatoes with Jalapeño


Yield: 12 servings
Approximate nutritional analysis per serving: 451 calories; 23g fat (208
calories from fat); 18g protein; 43g carbohydrate; 73mg cholesterol; 643mg
sodium
(does not include optional ingredients)
Recipe compliments of Chef-Proprietor Michael Foley, Printer's Row, Chicago,
IL

INGREDIENTS:
1/4 c Butter 2 oz.
3/4 c Onion, finely chopped
12 Idaho Potatoes, peeled and thinly sliced 41/2 lbs.
Salt and pepper to taste
Ground nutmeg to taste
3 c Skim milk 11/2 lbs.
4 c Parmesan cheese, freshly grated 12 oz.
1 1/2 c Heavy cream 12 oz.
1/4 c Jalapeño pepper, finely chopped
DIRECTIONS:
Heat 5- or 6-inch gratin, skillet or pan. Add 1 teaspoon butter and sauté 1
tablespoon onion. Add 1 sliced Idaho Potato (6 oz.); stir gently. Season
with salt, pepper and nutmeg. Smooth top layer of Idaho Potatoes, then add
1/4 c milk. Simmer 1 minute. Sprinkle with 1 oz. Parmesan cheese. Pour 2
tablespoons cream over top; sprinkle with 1 teaspoon Jalapeño pepper. Bake
in 350ºF oven until cooked through and golden brown, about 15 minutes.

Note: If desired, processed Idaho Potato slices may be substituted for fresh
potatoes. Follow manufacturer's instructions for dehydrated potatoes and/or
frozen potatoes.

"MJ" > wrote in message
.. .
> I m making a ham for dinner tonight and id like to have potatoes as a side
> dish..but i am in need of something different to do with them..does anyone
> have any ideas?? Im open to suggestions of all kinds..
> Thanks
> MJ


lemon potatoes
-------------------
enough baby red potatoes
plenty of butter
1 lemon

Place potatoes in saute pan large enough to hold all potatoes on the bottom
with a little extra room.
Add 1/4 to 1/2 inch water. Cover pan.
Bring to boil and then reduce heat to a simmer.
Steam potatoes until done ~ 10 min depending on size of potatoes. Potatoes
are done when sharp knife enters easily to center of potato.
Pour off water. Return pan of potatoes to heat until remaining water is
steamed away. ~ 30 seconds.
Add 2-3 tablespoons of butter to pan. Recover and shake pan to coat
potatoes with melted butter.
Squeeze lemon juice over potatoes.
Serve potatoes.

-Matt

In article >,
"MJ" > wrote:

> I m making a ham for dinner tonight and id like to have potatoes as a side
> dish..but i am in need of something different to do with them..does anyone
> have any ideas?? Im open to suggestions of all kinds..
> Thanks
> MJ

I like to eat ham with gratin dauphinois. Here is a recipe:


Gratin Dauphinois

Category: Direct Access|Potatoes|Side Dishes
Nb persons: 4

2 lb potato
salt
pepper
1 cup Swiss gruyere cheese - grated
1 1/4 cup milk
2 oz butter
1 clove garlic

Preheat the oven to 350F (180C).
Wash, peel and cut the potatoes in thin slices. Add some salt, pepper,
and three quarter of the grated cheese. Mix well. Add the milk. Put the
mixture in a greased baking dish that you have previously rubbed with
garlic.
Cover with the remaining of the grated cheese, sprinkle with the melted
butter. Bake until the potatoes are tender.

Author: Mathilde Rufenacht


Nutritional facts per serving (daily value):
Calories 420kcal
Protein 15g (29%)
Total Fat 23g (36%)
Sat. 14g (70%)
Mono. 6g
Poly. 1g
Chol. 69mg (23%)
Carb. 39g (13%)
Fiber 5g (22%)
Sugars 7g
Calcium 385mg (38%)
Iron 1mg (7%)
Magnesium 65mg (16%)
Phosphorus 377mg (38%)
Potassium 1,042mg (30%)

----------

Exported from Shop'NCook 3.0.2 beta (http://www.shopncook.com)

Mite
http://www.shopncook.com

here is one that is a bit different...hopefully.

Peel and grate them, you'll need to peel more than you would normally, once
they grated, with clean hands squeeze them to get all the start out of them,
there will be a fair old bit of it in liquid form...now using a sieve rinse
and squeeze again, dry on kitchen paper, put into a bowl and add chopped
parsley and salt and pepper to taste. Now take tablespoon size rounds of
the grated mix, and fry it..so that each round is browned and crisp.

Cheers.....Cher

i have a good one for you- 2 pounds
new potatoes, unpeeled, halved lengthwise, 1/2 teas. salt, 1 cup sour
cream,(can use light), 1 teas. Dijon mustard, 3 tbls. chopped fresh
parsley, 1/2 cup sliced green onions, 1 1/2 ups grated swiss cheese,
Parmesan cheese for sprinkling on top. preheat oven to
350 F. In a medium saucepan over med. heat, put potatoes, water to
cover, and 1/4 teas. salt.
cook until tender, about 20 min. Drain and slice. In a small bowl, mix
sour cream, mustard, remaining 1/4 teas. salt and parsley. In a 2 1/2
quart casserole dish lightly coated w/ cook spray or oil, layer half of
the potatoes, 1/2 of sour cream mix, 1/2 onions, & 1/2 of the swiss
cheese. Repeat the layers once more. Sprinkle Parm. Cheese on top.
Bake uncovered, until bubbly and potatoes are tender, about 40-45
minutes. enjoy!

MJ wrote:
> I m making a ham for dinner tonight and id like to have potatoes as a
> side dish..but i am in need of something different to do with
> them..does anyone have any ideas?? Im open to suggestions of all
> kinds..
> Thanks
> MJ

Nothing better (or more comforting) than good ol' scalloped potatoes with
ham. Slice 5-6 russet potatoes thinley and put them in a casserole dish.
Make a white sauce with 2-3 Tbs. butter, salt, pepper, 2 Tbs. flour and stir
in a cup of milk. Heat through and stir until slightly thickened. Pour
this over the potatoes. Bake at 375F for oh, about an hour. The mixture
should be bubbly and the potatoes lightly browned on the top. To make 'au
gratin' add some grated cheese to the sauce. YUM.

Jill

On Wed, 2 Feb 2005 10:21:10 -0500, "MJ" > wrote:

>I m making a ham for dinner tonight and id like to have potatoes as a side
>dish..but i am in need of something different to do with them..does anyone
>have any ideas?? Im open to suggestions of all kinds..
>Thanks
>MJ
>
If you have a ricer, Rice the [boiled] potatoes directly onto the
plates. Dribble a little nice oil and sprinkle fleur de sel. It makes
a startlingly elegant but simple presentation.

I did not invent this. I saw Michael Romano do it and tried it at
home. It is really easy. You don't even have to peel the potatoes,
because the skin won't go through the ricer.


Another thing I like to do, if I have time to bake potatoes:

With an apple corer, the kind with a little hole saw on the end, take
a plug out of the potato. Put a peeled garlic clove, a seeded hot
pepper, and another garlic in the cavity. Press the plug in to see how
far it will go, withdraw and cut to length, reinsert it and pin with a
little skewer.

The capseicin will penetrate gently, so the potato gets hotter as you
eat near the pepper, but it is very gradual. Your guests can eat as
far in as they are comfortable.



Rodney Myrvaagnes NYC J36 Gjo/a

"Religious wisdom is to wisdom as military music is to music."

"Rodney Myrvaagnes" > wrote in message
...
> On Wed, 2 Feb 2005 10:21:10 -0500, "MJ" > wrote:

> If you have a ricer, Rice the [boiled] potatoes directly onto the
> plates. Dribble a little nice oil and sprinkle fleur de sel. It makes
> a startlingly elegant but simple presentation.

Sounds easy but what is 'fleur de sel.'? -- salt flour?? (probably not!)
Elaine

"elaine" > wrote in message
...

> Sounds easy but what is 'fleur de sel.'? -- salt flour?? (probably not!)
> Elaine

Literally, it's "flower of the salt" - an unrefined sea salt, collected
by hand in the Brittany region of France. It's hideously expensive
as salt goes, at least in my semi-humble opinion, and you can
certainly substitute other sea salts if you like.

Bob M.

"MJ" wrote in message
>I m making a ham for dinner tonight and id like to have potatoes as a side
> dish..but i am in need of something different to do with them..does anyone
> have any ideas?? Im open to suggestions of all kinds..
> Thanks
> MJ
>
>

A little late in the day, but perhaps for next time.

Pam

CHEDDAR CHEESE POTATOES WITH SOUR CREAM (Bon Appetit R.S.V.P February 1987 -
Cherrington's in Cincinnati)

6 servings

6 meduim baking potatoes, washed, unpeeled, and whole---NOT cut in chunks

2 1/2 c. grated sharp cheddar cheese (I use white for appearance)

1/4 c. (1/2 stick) butter

1 c. sour cream, room temperature

1/3 c. minced onion

Salt and freshly ground pepper to taste

Paprika

Boil potatoes until tender. Drain. Cool slightly; peel. Shred into bowl.

Preheat oven to 350 degrees F. Butter 8-in square baking dish. Cook 2 c.
cheese and butter in heavy sauce pan over low heat until almost melted,
stirring constantly, about 1 minute. Remove from heat. Stir in sour cream
and onion. Season with salt and pepper. Fold into potatoes. Pour into
prepared dish. Top with remaining 1/2 c. cheese; sprinkle with paprika. Bake
until bubbly, about 30 minutes.

Can be prepared ahead; increase baking time to about 45 minutes.

NOTE: Do not peel potatoes before cooking. This indeed does make a
difference.

>
>
> lemon potatoes
> -------------------
> enough baby red potatoes
> plenty of butter
> 1 lemon
>
> Place potatoes in saute pan large enough to hold all potatoes on the
bottom
> with a little extra room.
> Add 1/4 to 1/2 inch water. Cover pan.
> Bring to boil and then reduce heat to a simmer.
> Steam potatoes until done ~ 10 min depending on size of potatoes.
Potatoes
> are done when sharp knife enters easily to center of potato.
> Pour off water. Return pan of potatoes to heat until remaining water
is
> steamed away. ~ 30 seconds.

My mom used t make something like this, excapt when she returned the
potatoes to the pan, she would let em cook and the better brown for a
few minutes, allowing the potatoes to get softern, and she would add
about 1/4 c fresh snipped parsley. Really healthy and delicious! NO
lemon juice, but I'm gonna have to try that too.
> Add 2-3 tablespoons of butter to pan. Recover and shake pan to coat
> potatoes with melted butter.
> Squeeze lemon juice over potatoes.
> Serve potatoes.
>
> -Matt

On Wed, 2 Feb 2005 15:41:06 -0500, "elaine" > wrote:

>"Rodney Myrvaagnes" > wrote in message
.. .
>> On Wed, 2 Feb 2005 10:21:10 -0500, "MJ" > wrote:
>
>> If you have a ricer, Rice the [boiled] potatoes directly onto the
>> plates. Dribble a little nice oil and sprinkle fleur de sel. It makes
>> a startlingly elegant but simple presentation.
>
>Sounds easy but what is 'fleur de sel.'? -- salt flour?? (probably not!)
>Elaine
>
Very coarse french salt crystals. You could use a pinch of kosher
salt, but the effect would be different.



Rodney Myrvaagnes NYC J36 Gjo/a


"Wanting to meet a writer because you like his work is like wanting to meet a duck because you like pate."
Margaret Atwood

On Wed, 2 Feb 2005 15:22:35 -0700, "Bob Myers"
> wrote:

>
>"elaine" > wrote in message
...
>
>> Sounds easy but what is 'fleur de sel.'? -- salt flour?? (probably not!)
>> Elaine
>
>Literally, it's "flower of the salt" - an unrefined sea salt, collected
>by hand in the Brittany region of France. It's hideously expensive
>as salt goes, at least in my semi-humble opinion, and you can
>certainly substitute other sea salts if you like.
>
I don't disagree with that, but you use very little of it for the
potatoes, and the effect is really nice.

It also keeps. I use much more ordinary salt most of the time, but for
that one thing, the riced potatoes, I like it.


>


Rodney Myrvaagnes NYC J36 Gjo/a


"Wanting to meet a writer because you like his work is like wanting to meet a duck because you like pate."
Margaret Atwood