Pioneer Valley Growers Association
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Pioneer Valley Growers Association

Au Gratin Potatoes

6 servings

2 Tbsp. butter or margarine
1 small onion, chopped
1 Tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
2 cups milk
2 cups shredded Cheddar cheese
6 medium potatoes, peeled and thinly sliced
1/4 cup dry bread crumbs
Paprika, optional

Preheat oven to 375 degrees. Melt butter in 2-quart saucepan over medium heat. Add onion and cook in butter for 2 minutes until tender, stirring occasionally. Stir in flour, salt and pepper. Cook until bubbly, stirring constantly. Remove from heat.
Stir in milk and heat to boiling for 1 minute, stirring constantly. Remove from heat. Stir in 1 1/2 cups of cheese until melted. Spread potatoes in ungreased 1 1/2-quart casserole. Pour cheese sauce over potatoes.
Bake for 1 hour, uncovered. Mix remaining 1/2 cup cheese and bread crumbs, then sprinkle over potatoes. Sprinkle with paprika, if desired. Bake uncovered for 15-20 minutes until top is brown and bubbly and potatoes are tender


Beef Baked with Onions and Potatoes

1 lb. lean ground beef, browned and drained
1 onion, chopped
4 Irg. potatoes, peeled and sliced
1 10 1/2 oz. can vegetable beef soup

Preheat oven to 375 degrees. Brown ground beef and onions, then drain. Place potato slices in lightly greased casserole. Spread ground beef and onions over potatoes. Pour soup over top. Bake covered for 45 minutes, then bake uncovered for 25 minutes (for a total of 70 minutes).


Creamy Potato Salad

10 servings

6 med. round red or white potatoes
11/2 cups mayonnaise or salad dressing
1 Tbsp. white or cider vinegar
1 Tbsp. yellow mustard
1 tsp. salt
1/4 tsp. pepper
2 med. stalks celery, chopped
1 med. onion, chopped
4 hard-cooked eggs, chopped

Mix all ingredients in a medium bowl. Refrigerate until ready to serve.


Kale and Potato Soup

Serves 6

4 med. potatoes, peeled and chopped
8 cups water
1/2 tsp. pepper
1/2 lb. smoked garlic sausage, cooked and sliced
2 Tbsp. vegetable oil
1 tsp. salt
2 lb. fresh kale, washed and shredded

Mix potatoes and garlic sausage with vegetable oil and water. Cook for 20 - 30 minutes until potatoes are tender. Remove potatoes and reserve liquid. Mash potatoes through a sieve and return to potato liquid. Add salt and pepper and simmer for 20 minutes. Add kale and cook for 25 minutes. Add sausage. Simmer for 5 minutes.

Roasted Potato and Red Onion

4 Ib. small potatoes, halved and skinned
2 Irg. red onions, cut into 1/2-inch bits
2 Tbsp. olive oil
1 Tbsp. parsley, dried and crushed
1 Tbsp. rosemary, dried and crushed

Preheat oven to 400 degrees. Coat potato halves and onion bits in oil and seasonings. Spread in a deep-sided roasting pan and roast for about 40 minutes. Turn the onion/potato mixture several times while roasting until all pieces are light brown. Serve.

Copyright © 2010 • Pioneer Valley Growers Association • All Rights Reserved

Pioneer Valley Growers Association
370 Long Plain Road - South Deerfield, MA 01373
tel: 413•665•4047 -- fax: 413•665•4227

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