Harvest Potatoes With Herbs Food

HARVEST POTATOES

Steps:

• Preheat oven to 350 degrees.
• Spray 13 x 9 pan with cooking spray.
• Mix all ingredients together except topping ingredients in a large bowl.
• Spoon into pan.
• In a small bowl mix topping ingredients.
• Sprinkle over potato mixture.
• Bake for 45 minutes or until golden brown and bubbly.

HARVEST POTATOES WITH HERBS

Steps:

• Preheat oven to 425 degrees.
• Wash and peel potatoes then slice very thin.
• Combine seasonings in a small bowl.
• Place 2 TBSP melted butter in a 10", oven proof skillet.
• Be sure to spray well with non stick cooking spray first.
• Arrange 1/3 of the potatoes in the skillet in a circular pattern.
• Sprinkle with about 1/4 teaspoons mixed seasonings.
• Drizzle with about 4 teaspoons melted butter.
• Sprinkle with 2 TBSP onion.
• Repeat layers twice.
• Cover tightly with foil, press layers down.
• Bake 20 minutes.
• Uncover and bake 20 minutes more or until potatoes are tender.
• Remonve from oven and press layers down with a spatula.
• Let stad for 10 minutes then invert onto serving platter to unmold potatoes.

HARVEST POTATO CASSEROLE

Steps:

• Place potatoes and bay leaves in a Dutch oven or large kettle; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Remove from the heat; cool to room temperature. Place in the freezer (still covered by the cooking water) for 1 hour., Drain potatoes; peel and grate. Place in a greased 13x9-in. baking dish. Drizzle with butter. Sprinkle with salt and pepper; toss to coat. , In a large bowl, combine the sour cream, soup, 1 cup cheese, pimientos and onion; spread over potatoes. Sprinkle with the remaining cheese; top with cornflakes (dish will be full). , Bake, uncovered, at 350° for 45-50 minutes or until bubbly.