Creamy Potatoes

1 1/2 cups cream

1 sprig of thyme

2 garlic cloves minced

1/2 tsp nutmeg

Warm the above ingredients on the stove...don't boil...just warm.

2 lbs. potatoes (Does not need to be exact...just guess)

Slice potatoes and layer in a buttered dish salt and pepper and then pour half the cream mixture on top and sprinkle with parmesan cheese...do another layer of potatoes, salt and pepper and then pour remaining mixture on top and sprinkle again with cheese. Bake 350 for 30 min. or until potatoes are tender.

Cheesy Ham & Potatoes

1 24-ounce bag frozen shredded hash browns
1/2 cup minced onion
2 10.75-ounce cans cream of celery soup
1 8-ounce package cream cheese
1 1/2 cups Monterey Jack cheese, shredded
1 1/2 cups cubed ham
1/4 t pepper
Soften cream cheese and cream together with soup. Stir in onions, ham, Jack cheese and pepper. Break apart hash browns. Gently stir into cheese mixture. Place in gallon freezer bag. Label and freeze.
To serve: Thaw. Place in greased baking dish. Bake covered for 1 hour at 350°. Uncover and top with shredded Cheddar cheese. Return to oven until cheese is melted.

Potato Bacon Chowder Crock Pot Recipe

4 cans condensed cream of potato soup
4 soup cans filled with milk
1 large onion, chopped
4 sliced of bacon, cooked and crumbled into small pieces
1/2 tsp pepper
2 large uncooked potatoes, cut into 1/2" pieces (russet best)
1/2 cup chopped chives (fresh) (split into two 1/4 cup sizes)
2 cups shredded cheddar cheese.

Combine soup, milk, onion, bacon, pepper, potatoes and 1/4 cup chives into slow cooker. Stir well. Cover and cook on high for 3-4 hours or until potatoes are soft and cooked through. Add cheese to slow cooker, stirring until the cheese is fully melted. Serve into bowls and top with chives.

Crockpot Ham and Potato Casserole

See Crockpot Ham and Potato Casserole recipe from November.

Oven Fries (wedges)

6 or 7 unpeeled, medium sized potatoes cut into 6-8 lengthwise wedges
Canola Oil (just enough to coat potatoes)
Spices:
1 1/2 to 2 tsp. garlic salt
1/4-1/2 tsp. coarse black pepper
1 tsp. garlic powder
1/2 tsp. chili powder
1/2 tsp. paprika
1 tsp. parsley
1/2 tsp. sugar


Wash potatoes and leave skins on. Slice into eighths, lengthwise. Put oil, potato wedges and spices in gallon sized Ziploc bag and toss until evenly coated (or stir together in large bowl). I add a little sugar to the spices to help brown and crisp the wedges. Place on non-stick baking sheets or baking sheets sprayed with non-stick spray; bake at 400 degrees for 25 minutes. (These will only be partially cooked-most of the way, though!) Place on brown paper bags or paper towels to cool. Place on clean cookie sheets and freeze solid. Place in labeled freezer bags and return to the freezer.

To cook from frozen: DO NOT DEFROST!! Preheat oven to 450 degrees. Spray a baking sheet with non-stick cooking spray. Bake 30 to 45 minutes, turning halfway through. Cooking time will depend on the size of the fries or wedges. The oven fries can also be finished in a deep-fryer.

-Julie Melvin

Crock Pot Ham and Potatoes

1 package( 32 oz.) frozen hash browns
1 tsp. salt
1/2 tsp. pepper
1 can cream of chicken soup, condensed
1 can evaporated milk
1 1/2 cups cooked ham, chopped
2 cups grated cheese, divided

Defrost sauce bag in fridge overnight (but NOT the hashbrowns). Mix with bag of frozen hashbrowns in greased 3 1/2-5 qt. slow cooker. Cover and cook on low heat 5-6 hours. Thirty minutes before serving, sprinkle reserved cheddar cheese over the top.