Creamy, Cheesy Potato Leek Casserole

What I love most about casseroles is that they can feed you for a week. They also always taste better the next day. This hearty one may not last too long in your fridge. If you're in the mood fora soul-warming soup, try this potato leek soup.

Ingredients:
9 medium-sized potatoes, sliced
2 leeks, chopped
1 grated carrot
2 cups chopped celery
4 cups sliced mushrooms
1 1/2 cups chopped onion
2 teaspoons chopped garlic
1 tablespoon each, butter & oil

Sauce:
4 ounces cream cheese, softened
1/2 cup sour cream
1/2 cup whipping cream
1 1/2 cups grated parmesan cheese
1 1/2 cups shredded mozzarella or jack cheese
1 teaspoon dried oregano

To view the rest of this recipe, please visit: http://www.foodjimoto.com/2011/05/creamy-cheesy-potato-leek-casserole.html

Potato Corn Bake with Bacon and Roasted Peppers

Talk about comfort food! These corn cakes have all the right ingredients in them. Make them smaller for a great appetizer.

Ingredients:
1/2 cup panko bread crumbs
2 tablespoons buttermilk
1 green bell pepper, roasted, peeled, seeded, and sliced* (see instructions below if you’ve never roasted a pepper)
2 yukon gold potatoes, peeled, cooked, and mashed
1/2 cup red onion, finely diced
1 (11 ounce) can Whole Kernel Sweet Corn Niblets, vacuum packed, (or
15.25 ounce can regular packed, drained)
1 egg, beaten
1/2 cup reduced fat sour cream
1/2 cup crumbled Queso Fresco
1 cup shredded sharp cheddar, divided in half
5 slices bacon, crisp cooked and crumbled
Shake of Cayenne pepper
Kosher salt and fresh ground black pepper to taste
2 scallions, sliced for sprinkling on top

To view the rest of this recipe, please visit: http://www.wherethecookiesare.com/2012/01/02/potato-corn-bake-with-bacon-and-roasted-peppers/

Guest Post From Crop Share Members

The Lepine family has joined our Crop Share program for the first time and they are loving it! They were kind enough to share one of their recipes with us and the rest of the Crop Share members.

Smashed Roasted Potatoes
Serves: 6-8

2 lb. medium Yukon Gold or red-skinned potatoes
2 tsp. kosher salt
¼ freshly ground black pepper
1/3 cup extra virgin olive oil

Preheat oven to 350 degrees. Wrap each potato individually in foil. Place on a
rimmed baking sheet. Bake until tender, 45-60 minutes. Let cool slightly.
Unwrap potatoes and arrange on same baking sheet. Set another rimmed
baking sheet over potatoes, rimmed side up, and press gently to smash potatoes
without breaking them apart. Season with salt and pepper; drizzle with half of the
oil. Carefully turn potatoes to coat.
Preheat over to 500 degrees. Roast potatoes for 15 minutes. Drizzle with
remaining oil, turn to coat, and continue toasting until crispy and golden brown, 25-
30 minutes.

Broccoli Potato and Bacon Hash

Most recipes call for broccoli florets, they're beautiful and easy to cook, but what about the stem? I usually cut it up into small pieces and give them to my dog so that it doesn't go to waste. Finally a recipe comes along that uses the much ignored stem of the broccoli. 

Ingredients:
4 slices bacon, cut into 1/2" pieces
1/2 onion, diced
2 red or white potatoes, cut into 1/2" dice
Stem of 1 head of broccoli, peeled and cut into 1/2" dice (about 1 cup)
salt and pepper
1 clove garlic, finely minced
salt and freshly ground black pepper
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

To view the rest of this recipe, please visit: http://steamykitchen.com/20996-broccoli-potato-bacon-hash-recipe.html

Grilled Red Potatoes With Chive Sauce

For those of you who are just aching to break that grill out and have some folks over, this will be a great side dish for those steaks, burgers or hot dogs! This would even make a great appetizer.
d
Serves 2 – 4
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Ingredients:

• 5 medium red potatoes, sliced into 1/4 inch slices
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 2 tablespoons minced chives (or scallions) plus more for garnish
• 1/4 teaspoon kosher salt, plus a pinch more
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic powder

Click through to view the rest of the recipe: http://www.lifesambrosia.com/2010/08/grilled-potatoes-with-chive-sauce-recipe.html

Mushroom & Broccoli Quiche with Potato Crust

Using red potatoes for the crust makes this dish gluten free!

Ingredients: 

3 or 4 red potatoes, sliced
2 tablespoons olive oil
3 scallions, chopped (if you're using your vidalia onion spring onions, 1 will probably do the trick)
1 pound mushrooms, quartered
1 head of broccoli
Salt and freshly ground pepper
1 c. milk
2 large eggs
2 egg yolks
Pinch nutmeg
up to1 1/2 cups cheese, grated (use whatever you have on hand)

To view the rest of this recipe, please visit: http://www.glutenfreecookingschool.com/archives/mushroom-broccoli-quiche-recipe-gluten-free-potato-crust/