Cheesy Potatoes Gratin

By no means has it actually felt like Fall yet here in Arizona, but that hasn't stopped me from wanting to eat Fall type foods, specifically, casseroles!  I know I have previously pledged my love for almost all things casserole, so when I say these on Kaitlin's blog, I knew I just had to make them soon.  As luck would have it, I happened to have a package of homestyle potato slices in my fridge that were quickly approaching their expiration date, so I took it as a sign!  After getting home from work one night, I was able to quickly throw these together, especially since the potatoes were already sliced (the original recipe called for peeling and slicing the potatoes).  I had just gotten these cute little red ramekins and had been looking for a reason to try them out, but I suppose you could just put everthing in one large dish, it might just have to cook for a bit longer.

I had one little problem while making these, at some point, my toaster oven that I was baking these in turned off!  I was pretty sure that I set the timer for the alotted time, but somehow it went off, and I didn't hear it ding over the TV.  When the smell finally brought me into the kitchen, I could tell that they weren't done, so I just had to guess on how much time they needed until they were done.  After the delay,I was finally able to dig into the potatoes, and they were worth the wait!  They were creamy, cheesy and just so comforting!  I think I went a little bit overboard with the garlic, but that is a personal preference, so adjust accordingly!  These could even be made into a nice meal with the additional of some ham to the mix....but entree or side dish, they are still delish!

Cheesy Potatoes Gratin

adapted from Kaitlin in the Kitchen

20 oz. pkg. Simply Potatoes Homestyle slices (found in the refrigerated section by the eggs)

1/2 c. half and half

4 Tbsp. Parmesan cheese, grated

2 c. extra sharp cheddar cheese, shredded, divided

2 small garlic cloves, minced

Salt and pepper to taste

Butter, to butter the gratin dishes

Preheat oven to 375 degrees.

In a large bowl, add potato slices, half and half, 1 3/4 cup cheddar cheese, Parmesan cheese, garlic and salt & pepper.  Stir to combine, making sure all the potatoes are well coated; if needed add more half and half.  Generously butter your ramekins or baking dish (this adds flavor, don't use spray).  Spoon the potatoes evenly into 4 small ramekins and flatten to make sure they're in an even layer.  Bake in the preheated oven for 40 minutes, then remove and sprinkle with the remaining cheese.  Bake for an additional 15 minutes or until cheese is bubbly and golden brown.  Let cool for about 5 minutes before eating.

Tater Puffs

I love a nice hearty breakfast in the morning, but if I am being honest, it is pretty rare in my life. Mornings before work usually consist of me getting up way too late, scrambling to get dressed and then grabbing some crackers or yogurt while I head out the door, that are ultimately eaten at my desk at work. You see, while I love a nice hearty breakfast, I love sleep more! A few weeks ago, I decided that I should make something that I could easily grab and go off to work with. I didn't want to make muffins, because while I do love a good muffin, I really need to have some protein in the morning. I had stumbled upon a recipe for these Tater Puffs on the Family, Friends & Food blog and thought they would make a quick and easy breakfast.

I modified them using what I had on hand (sausage instead of ham), but really, the options with these are endless. They were quick to throw together, and I was so proud of myself for having pre-made my breakfast for the week! I would suggest maybe adding an additional egg or some extra cheese, but other than that they were quite good, most mornings I even enjoyed them cold right out of the refrigerator!

Tater Puffs

adapted from Family, Friends & Food

1 (20 oz.) pkg. refrigerated hash browns
2 large eggs, lightly beaten
4 Tbsp. flour
1/2 tsp. baking powder
1/2 c. yellow onion, grated or finely diced
10 oz. pork sausage, cooked and crumbled
1 c. sharp cheddar cheese, shredded
1/2 c. Parmesan cheese, grated
Salt & Pepper to taste

Preheat oven to 400 degrees. Lightly grease mini-muffin pan with non-stick cooking spray.

Mix all the ingredients together in a large mixing bowl until combined. Spoon a rounded tablespoon into each muffin cup, and slightly pack down.

Bake until golden brown, about 25 - 30 minutes.

(This makes about 32, so you can either do a second batch, or just put remaining mixture in a larger muffin pan.)

Grilled Potato Skins

These potato skins were the star of the show at the tailgate! Not only were they the favorite dish, but they were my featured item as far as my theme went because Idaho = potatoes! I love ordering potato skins out at restaurants, with all the cheese and bacon and sour cream nestled into the cute little potato shells, there is nothing not to love! I had never actually made potato skins at home before; I have made twice baked potatoes countless times, but never just the skins. These really couldn't be simpler and possibly even easier than twice baked potatoes (well, less cooking time at the least), and they are perfect for a party because they can be assembled beforehand and then grilled (or baked) once it is time to serve. I only put bacon on about half of mine because I knew I has some non-bacon eaters in my group (hard to believe, but true), so just adjust to your group's tastes!

I do have to say that at first I was a bit perplexed with what to do with all of the reserved potato pulp, I had cooked 10 pounds of potatoes, so there was a TON! Instead of just tossing it, I tossed in all kinds of stuff from my fridge; butter, cream cheese, heavy cream, Parmesan cheese, garlic salt and some Monterrey jack, then I topped it all with some steamed broccoli and more cheese and baked it. It was enjoyed by the non-meat eaters, but there was a lot leftover, so I think next time I would save it to make potato cakes.

Grilled Potato Skins

(This is a pared down version, I was cooking for a crowd...10 pounds of potatoes!)

6 large Russet potatoes
1/3 c. grated Parmesan cheese (optional)

Salt & pepper, to taste
10-15 slices bacon,cooked until crisp and chopped (I used pre-cooked)
3 c. cheddar cheese, finely grated
6-7 green onions, finely chopped
Sour cream

Preheat oven to 400°F. Wash the outside of the potatoes, then dry very well. Place on a baking sheet. Bake for about 1 hour, or until the potatoes are tender (cooking time will vary depending on the size of potatoes). Cool until able to handle.

Once potatoes have cooled, slice the potatoes in half lengthwise. Scoop out the pulp leaving about 1/2-inch thick layer of the cooked potato on the skins. Place the skins on the baking sheet (skin side down, pulp side facing upwards). Sprinkle the inside with salt and pepper and grated Parmesan cheese (if using).

In a bowl combine the shredded cheese, chopped bacon, and green onions; mix to combine. Evenly divide the cheese mixture over top of the skins.

*At this point you can cover tightly with plastic wrap and refrigerate until ready to serve.*

Heat outdoor grill to medium heat. Transfer the skins to a disposable aluminum baking sheet and place on the grill. Grill, with the potato skins covered for about 10 minutes, or until cheese is melted and potatoes have heated through.

Serve with sour cream or your favorite toppings!

To prepare indoors, bake at 400 degrees on an oiled baking pan for about 20 minutes, or until cheese melts.