The farms of eastern North Carolina are situated alongside saltwater sounds and freshwater river beds. These locations ensure the soils are well nourished, the rainfall is ample, and the temperatures are moderate. These advantages combine to provide near perfect conditions for certain varieties of white, red, and yellow potatoes.
Cheddar Red Scalloped Potatoes
Prep time: 20 Minutes
Cook Time: 4
Sliced red potatoes are smothered in a rich white cheddar sauce and baked with a crispy buttery topping to make this delicious scalloped potato recipe.
1 lbs small red potatoes, thinly sliced
1 small onion, thinly sliced
1 clove garlic, minced
2 tablespoons butter
2 tablespoons gluten free flour
1¼ cup milk
1 cup shredded sharp white cheddar
¼ cup shredded parmesan
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon Italian seasoning
For the Topping
2 tablespoons butter, melted
½ cup gluten free bread crumbs
½ teaspoon Italian seasoning
Preheat oven to 400°F
In a small sauce pan melt butter over medium heat and blend in flour, let the mixture brown for about 2 minutes, stirring continuously. Slowly pour milk and whisk as the mixture thickens. Add cheddar, parmesan and seasonings.
Continue to stir mixture as it thickens.
Place a half of the sliced potatoes, sliced onion and minced garlic in a lightly greased large cast iron skillet one quart casserole dish.
Pour half of cheese sauce over potatoes.
Repeat with second layer of potatoes and cheese sauce.
In a small bowl combine the melted butter, bread crumbs and Italian seasoning and sprinkle over the scalloped potatoes
This creamy full-flavored soup is as perfect for company as it is for the family. If you make the chowder ahead, reheat, then add the spinach just before serving.
1. Heat oil in a Dutch oven over medium-high heat. Add onion and bell pepper, saute 5 minutes. Add potato, chicken broth and seasonings; bring to a boil. Reduce heat and simmer, covered, for 20 minutes or until potatoes are tender.
2. Gradually add milk to flour, whisking until smooth. Add to soup, stirring well. Cook 10 minutes over medium low heat or until thickened. Add shrimp and spinach and cook for several minutes more until spinach is wilted. Makes 6 servings.
1 2/3 pounds (5 medium) potatoes, peeled or unpeeled and cut into 3/4-inch cubes
1/4 cup each olive oil and lemon juice
1/4 cup chopped parsley
2 cloves garlic, minced
1 teaspoon each salt, paprika and ground cumin
3/4 cup thinly sliced red onion
In heavy 3-quart saucepan cook potatoes, covered, in 2 inches boiling water 10 to 12 minutes until just tender. Meanwhile, in large bowl whisk oil, juice, parsley, garlic, salt, paprika and cumin. Mix in tomatoes and onion. Drain potatoes thoroughly and add to bowl. Toss gently to coat completely. Serve warm or at room temperature.
Potato stacks are a sophisticated and fun appetizer or side dish. If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.
Cut a shallow slice from each potato to form a flat bottom for each stack. Cut each potato lengthwise into 3 slices. Scrape brown gills from the underside of the mushrooms with a knife and discard. Slice mushrooms, zucchini, tomatoes and onion into 1/4-inch-thick slices. Assemble potato stacks in this order in microwave-safe dish: bottom potato slice, 2 zucchini slices (do not overlap), 3 to 4 onion slices, 3 to 4 mushroom slices, salt and pepper, 1 tablespoon cheese, 1 teaspoon Italian dressing, middle potato slice, 2 tomato slices, 2 zucchini slices, salt and pepper, 1 tablespoon cheese, 1 teaspoon Italian dressing, top potato slice. Secure each stack with 2 toothpicks. Drizzle with remaining Italian dressing. Cover tightly with plastic wrap. Microwave on high for 16 minutes (cooking time may vary depending on your microwave) or until potatoes are done. Use oven mitts or tongs to remove from microwave. Remove plastic wrap carefully to prevent burns from steam.