Roasted Cream Potatoes with Garlic
2lbs potates, diced in 1" cubes (about 6 cups) I use Yukon gold
1 c. heavy cream
3 lg garlic cloves, peeled and minced
1/2 c parmesan cheese
3/4 tsp salt
fresh ground pepper to taste
Preheat oven to 400. Butter shallow 2 qt baking dish. Bake on middle shelf for about 45 mins - until potatoes are tender and cream has evaporated.
New Potatoes and Fresh Spinach Bake
6 new potatoes (about 2 1/2 lbs - I am assuming they mean the big red potatoes, I use the smaller ones and about 2 lbs)
1 red pepper, cut into 1/2" pieces
2 1/2 c. shredded swiss cheese (I use 2 cups of the 6 cheese Italian bagged shredded cheese by Kraft)
Salt and freshly ground pepper to taste
4 oz. fresh spinach
3/4 c. chicken stock/broth
Preheat oven to 350. Use a buttered (or cooking spray) 9x13 pan. Layer 1/2 of the potatoes, then put the 1/2 of the bell pepper on, and then 1/2 of the cheese. Season lightly with salt and pepper. Layer all of the spinach on top. Repeat potato, bell pepper and cheese layers. Season with salt and pepper. Pour broth evenly over potato mixture. Bake, uncovered until potatoes are tender and top is golden, about 1 hour. I found it best to wait and put the last layer of cheese after 30 minutes of baking. I have doubled the recipe (because the leftovers are so good) and bake in 11x15 pan. But when I do this, I have found that a 6 oz pkg of baby spinach is enought and I think I only use 3 to 3 1/2 lbs of potatoes and about 3 cups of cheese.