Peasant Potato Casserole Food

POTATO CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Grease a 2-quart baking dish with cooking spray.
• Peel the potatoes and cut them into 1-inch cubes. Place the potatoes and salt in a pressure cooker with water to cover and bring to a boil. Reduce the heat and simmer the potatoes until very tender, about 5 minutes. (If you do not have a pressure cooker, boil the potatoes in a pot of water with a pinch of salt until tender, about 20 minutes.)
• While the potatoes boil, cook the bacon in a medium skillet over medium heat until browned and cooked through, 8 to 10 minutes. Drain the bacon on paper towels and, when cool enough to handle, crumble it into small pieces. Set aside.
• Add the milk, mayonnaise, sour cream, butter, garlic salt, pepper and 1 cup of the cheese to a stand mixer with a paddle attachment. Whip the mixture until thoroughly combined. Drain the potatoes and add to the mixer. Mix again to combine and the potatoes are whipped smooth.
• Spoon the mixture into the prepared baking dish. Sprinkle the crumbled bacon and remaining 1 cup cheese over the top and bake until the cheese is melted and the casserole is heated through, about 20 minutes.

PEASANT SKILLET

Steps:

• In a large skillet over medium-high heat, cook bacon until crisp. Drain on paper towels, reserving 2 tablespoons drippings in skillet. Add next five ingredients to drippings. Reduce heat to medium; cook, covered, stirring frequently, until vegetables are crisp-tender, 10-15 minutes. Sprinkle with salt and pepper. Cut sausage diagonally into 1/2-in. slices; place on top of vegetables. Reduce heat; simmer, covered, stirring frequently, about 10 minutes. Crumble bacon; sprinkle on top.

PEASANT POTATOES

Steps:

• Slice sausage into 3/4 inch thick slices.
• Cut potatoes into cubes 1 1/2 to 2 inch pieces.
• Dice or slice red pepper.
• Melt butter over medium heat.
• Add onion and garlic, cook and stir 5 minutes or until onion is translucent.
• Stir in sausage and oregano.
• Cook 5 minutes.
• Stir in potatoes, and add salt and pepper to taste, mix well.
• Transfer to crock-pot or slow cooker.
• Cover and cook on low 6 to 8 hours or on high 3 to 4 hours stirring every hour.
• Add cabbage and bell pepper last 30 minutes of cooking.
• Top with parmesan cheese before serving.

PEASANTS POTATOES - FRIED POTATOES & ONIONS.

Steps:

• Potatoes, skin & cube 1/2 inch bits. 1 potato to 16 cubes.
• put in bowl, place in 1200 watt microwave for 8 minutes at 1/2 power.
• take bowl out of microwave. Add 1/4 cup oil, salt, pepper, & paprika to potatoes & toss.
• Return to microwave, cook 3 additional minutes at 1/2 power.
• put 12" fry pan on stove at near high. Add 1/4 cup oil.
• put potatoes into hot oil.
• Once potatoes are cooked on one side add garlic & onions.
• toss ingredients.
• cook till done.

EGGPLANT, POTATO AND PEPPER CASSEROLE

Steps:

• Place eggplant slices on 2 baking sheets. Lightly salt eggplant on both sides. Let stand 1 hour. Using paper towels, pat eggplant dry, wiping off salt.
• Heat 1 1/2 tablespoons oil in large skillet over medium heat. Add onion and garlic, sauté until golden, about 10 minutes. Add tomatoes with their juices and thyme sprigs; bring to boil. Reduce heat and simmer until mixture is reduced to 2 1/2 cups, breaking up tomatoes with back of spoon, about 20 minutes. Season sauce with salt and pepper. Discard thyme sprigs.
• Preheat oven to 350°F. Add oil to 2 large skillets to depth of 1/4 inch. Heat over medium-high heat. Working in batches, add eggplant to skillets and cook until golden, adding more oil to skillets as necessary, about 5 minutes per side. Transfer to paper towels and drain. Working in batches, add potatoes to skillets, cook until golden, about 3 minutes per side. Transfer potatoes to paper towels. Add green peppers to same skillet; sauté until almost tender, about 5 minutes. Transfer to paper towels.
• Layer half of eggplant in 15x10x2-inch glass baking dish. Sprinkle with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Top with half of potatoes. Season with salt and pepper. Top with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Place all pepper slices over. Season with salt and pepper. Top with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Top with remaining eggplant. Top with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Top with remaining potatoes. Season with salt and pepper. Top with 1 tablespoon thyme and 1/2 cup sauce.
• Bake uncovered until vegetables are tender, about 40 minutes. Let stand 15 minutes before serving.

ABSOLUTE BEST POTATO CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
• To prepare the cheese sauce, melt butter in a medium saucepan over medium heat. Whisk in flour, garlic powder, salt, and pepper. Mix in milk, and stir constantly until thickened. Mix in Cheddar cheese and Swiss cheese, and continue to stir until smooth. Reduce heat to low.
• Layer potatoes in the bottom of the prepared baking dish. Layer onion and ham over potatoes. Top with cauliflower. Cover with the cheese sauce.
• Bake covered 1 hour in the preheated oven. Remove cover, sprinkle with crushed cornflakes, and continue baking 10 minutes, until vegetables are tender and surface is bubbly and lightly browned. Allow to cool about 10 minutes before serving.

PEASANT POTATO SALAD WITH HARISSA VINAIGRETTE

Steps:

• For the potatoes: Cook potatoes in generously salted water until tender. Rinse and cool on sheet pan. While potatoes are cooking, toss butternut squash in 1 tablespoon olive oil and pan sear until tender.
• Prepare vinaigrette and remaining vegetables. In a large bowl, combine potatoes, vegetables, olives, scallions and herbs. Toss gently to combine. Drizzle potato mixture with enough dressing to coat potatoes and vegetables. Adjust seasoning with salt and pepper to taste. Chill or serve room temperature.
• For the vinaigrette: In a blender or food processor, add shallots, garlic, harissa paste, Dijon and vinegar. Process until smooth. Slowly pour in oil while blender is running to create an emulsion. Season with salt and pepper.

EASY POTATO CASSEROLE

Steps:

• In a large bowl, mash potatoes until smooth. Add butter, salt, pepper and enough milk to make a soft mashed potato consistency. Stir in 2/3 cup cheese, ham, onion and green pepper. Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Sprinkle with remaining cheese.