Cheesy Potato Casserole-- aka "Funeral Potatoes"

Saute: 1 bunch sliced green onion in 2 Tbsp. butter, and stir into the following ingredients.

Combine the following in a large bowl:

1 pkg. frozen, shredded hash brown potatoes
2 c. grated cheddar cheese
1 can Healthy Request Cream of Chicken Soup
1 pt. Daisy low-fat Sour Cream

Corn Flake Crumb Topping:  (I crush the Corn Flakes and combine the mixture in a Ziplock bag.)

2 c. crushed Corn Flakes (not frosted)
2 T. melted butter

Spread potato mixture into the bottom of a 9x13" pan. (I prefer a disposable one) Sprinkle Corn Flake topping over the potatoes and Bake at 375 degrees about 45 minutes until potatoes are hot and crumbs are golden.  :)

Bleu Cheese Au Gratin Potatoes

Several years ago, Steve and I had dinner at Inn On The Creek in Midway, Utah. One of the best dining experiences ever! :) I have never been the biggest fan of bleu cheese but after having their Au Gratin potatoes I was forever changed. haha. Steve came home from Costco with a container of bleu cheese chunks and I knew immediately what I wanted to try to make with it--potatoes! Steve bought it with the intention of putting it on top of steaks he was going to grill. Our family was in barbecue heaven today with steak & these fancy potatoes. I realize that not everybody will like them, but I can't imagine who!

Pre-heat oven to 375 degrees.

In a large skillet, saute until translucent and golden:
1/2 yellow or vidalia onion, sliced (or chopped)
1 small clove garlic, minced
drizzle of extra virgin olive oil
(set aside)

Sauce:
1 small clove garlic, minced
2 T. butter
2 T. flour
2 C. milk
1/2-2/3 C. crumbled bleu cheese or chunks
3 T. cream cheese

*Melt butter in a small sauce pan and saute garlic. Add 2 T. flour and heat, while stirring to combine. Add 2 C. milk, a little at a time. Heat over medium-high heat and stirring often. When mixed well, lower heat and add 1/2 -2/3 C. of bleu cheese chunks, 3 T. low-fat cream cheese, and 1/8 c. parmesan cheese. Stir until cheese is completely melted and remove from heat.

In a medium-size casserole dish, layer:
russet potatoes, peeled and thinly sliced
salt and fresh ground pepper
grilled onions from above
pour sauce over potatoes at half-way and then the rest over the top
top with about 1/4 C. bleu cheese, finely crumbled

Cover potatoes tightly with foil. Bake for 1 hr. 15 mins. Remove foil and bake another 10-15 minutes until slightly golden. Is this what heaven smells like? ;)

Let sit for 10 minutes before serving to help potatoes firm up. 

My family devoured these potatoes. I was actually kind of surprised. One of my kids was a little more resistant to eat it--and it wasn't my youngest. I actually made a second batch of potatoes, substituting the bleu cheese with cheddar cheese and increasing to about 3/4 c. cheese. Reduce cream cheese to 2 T. and omit Parmesan, if you want. The cheddar cheese potatoes were good, but not as good as the bleu cheese potatoes. Mmmm....

Stephanie's Potato Chowder

In small saucepan, saute:

3 T. butter
1/2 t. minced garlic
salt and pepper, to taste
3-4 stalks celery, sliced (I'm obsessive and like to destring the outer layer of the celery with a knife)
1/2 yellow (Vidalia) onion, chopped
1 bunch green onions, sliced
1 ham steak, chopped (better yet, use left-over spiral-cut ham from your holiday dinner)
   (or, 8 slices bacon, cooked and crumbled)

When vegetable are softened, translucent and slightly golden, add:
1/3 c. flour

Heat, stirring constantly until bubbly and golden. Then add 1 pint of whipping cream (not heavy) or milk. Heat thoroughly and mix well, set aside.

In a large pot, boil for 15 to 20 minutes:  (Can't decide whether to boil in water or chicken broth--
not sure if there is enough chicken broth to cover potatoes. I think it would taste even better to boil potatoes in chicken broth but it probably doesn't matter that much) :)

8 potatoes, peeled & cut up
1/2 bag baby carrots, sliced into chunky coins

Drain. Then add 1 qt. of Rachel Ray's Chicken Broth. (Do not use Swanson's chicken broth--sorry, but I don't like it. Not all chicken broths are created equal.) Skim white starchy stuff off top. Add sauted vegetables/sauce into large pot. Bring to boil, simmer for 3 hours. Add chopped fresh chives.

Mash potatoes in soup to make it more chowder like. Add corn if desired. Serve topped with grated cheddar cheese.

*My family made me feel like a hero after I made this and they have been begging for more ever since. Not sure if it's because they loved it or just were so happy that I finally cooked for them. ;) haha! Disclaimer: my children are teenagers now and are thrilled to have real food! So nice to finally feel appreciated! I have noticed that the less I have cooked over the years the more they have appreciated when I finally make something! Sounds like a plan to me! :)