Southern Potato Salad

Southern Potato Salad

Recipe source: Feastandfarm.com

INGREDIENTS
3 eggs
5 medium russet potatoes peeled and cut in to 1″ cubes
2 1/2 teaspoons kosher salt
1 small yellow onion about 3/4 cup, diced in to 1/2″ pieces
2 ribs celery about 3/4 cup, diced in to 1/2″ pieces
1 tablespoon yellow mustard
6 tablespoons sweet pickle relish
1/2 cup mayonnaise



INSTRUCTIONS

In a small pot or sauce pan, add the eggs and cover with water. Cover and bring to a boil. Reduce heat to medium and simmer 5 minutes, then turn off the heat and let the eggs sit for 10 more. Drain and cover with cold water and allow to sit until ready to use.
While the eggs simmer, fill a large pot with cold water. Add 2 teaspoons salt, and the potatoes. Cover and bring to a simmer. Cook until just fork tender–12 to 15 minutes. Drain and allow to cool in the strainer for a few minutes. Transfer to a large bowl.
Add the onions, celery, mustard, relish, and mayonnaise and stir gently to combine.
Taste for seasoning and add the last 1/2 teaspoon of salt a little at a time. You may not need all of it.
Peel and rinse the eggs and chop into 1/2″ pieces. Gently stir in to the potato salad.
Cover and chill until ready to serve. It’s best made up to two days in advance, but if you can let it sit about 8 hours that’s fine.

BLUE CHEESE AND CHEDDAR SCALLOPED POTATOES

BLUE CHEESE AND CHEDDAR SCALLOPED POTATOES

Recipe Source: Melskitchencafe.com

PREP TIME: 10 MINS

COOK TIME: 30 MINS

yield: 4 servings

INGREDIENTS:

1 tablespoon butter
1 1/4 pounds russet or yukon gold potatoes, peeled and sliced 1/8-inch thick (I used the side of my box grater that has long lines to grate on)
1/2 medium onion, minced
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 cup chicken broth
1/2 cup heavy cream
1 bay leaf
1 cup grated sharp cheddar cheese
1/4 cup crumbled blue cheese (or more to taste)
Salt and pepper 

DIRECTIONS:

Preheat the oven to 425 degrees. Heat a large cast iron skillet over medium-high heat. Add the butter. When melted, add the onion, cook for 2-3 minutes until translucent and beginning to lightly brown. 

Toss in the garlic and thyme and cook for 30 seconds, until fragrant. Add a pinch of salt and pepper. Dump in the potatoes, chicken broth, cream and bay leaf. Bring to a simmer and then cover, reduce the heat to medium-low and cook for about 10 minutes. 

Remove the cover, sprinkle the cheese on top, and place the iron skillet in the oven. Cook for 15 minutes or until the cheese is bubbling and slightly browned. Let rest for 5-10 minutes before serving. Season with salt and pepper to taste.

Funeral Potatoes

Funeral Potatoes
Adapted from Pioneer Woman

8 tablespoons salted butter
One 28-32 ounce bag frozen hash brown potatoes
1 medium onion finely diced
1/4 cup all-purpose flour
1 cup milk
2 cups chicken broth
Salt and Pepper to taste
2 cups marble cheddar cheese
1/2 cup swiss cheese
1 cup sharp cheddar cheese
1 cup sour cream
2 cups kettle-cooked potato chips crushed
1/4 cup grated parmesan cheese
6-8 strips of bacon cooked crispy and chopped

Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter. Take the potatoes out of the freezer while you are preparing the rest of the ingredients.
Heat a large, deep skillet over medium-high heat, then melt 6 tablespoons of the butter in it. Add the onions and cook, stirring occasionally, until the onions start to soften, 3 to 4 minutes. Sprinkle the flour over the onions and stir to incorporate. Cook for a minute or 2 to cook out the raw flour, but do not let it color. Whisk in the milk, making sure to get out all the lumps. Add the broth and whisk again if there are still lumps. Bring the mixture to a simmer and allow it to thicken, about 3 minutes. Season to taste with salt and pepper. Turn off the heat and stir in the marble cheddar, swiss, sour cream and sharp cheddar. Mix well and then add the bacon and the hash brown potatoes and mix everything together. Transfer the mixture to the prepared baking dish.
Melt the remaining 1 tablespoon butter in a small pan. Put the potato chips and Parmesan in a bowl and crush the potato chips. Pour in the melted butter and toss to coat. Sprinkle the crumbs over the top of the potatoes.
Cover with foil and bake for 20 minutes, then remove the foil and continue baking until golden brown on top and bubbling around the edges, about 15 minutes more. Let rest for 15 minutes before serving.