Potato Casserole
Nancy L. Spoolman/Betty Spoolman
2 lbs. frozen hashbrowns (partially thawed)
1 tsp. salt or Mrs. Dash
1/4 tsp. pepper
1/2 onion chopped or 3 tblsp. dried onion
1 can cream of mushroom or chicken soup
1 cup or 3/4 cup milk
1 cup sour cream
2 cups sharp cheddar cheese
1/4 cup melted butter
1 1/2 cups corn flakes

Throw all ingredients together, except cornflakes. Spread corn flakes on top.Bake 350 for 45 minutes - 1 hour.
Gratin Dauphinoin
Nancy L. Spoolman/Rose Spoolman
1 clove garlic
cooking spray
6 medium red potatoes, 1/8" slices
3 tblsp. butter
1/2 tsp. salt
1/8 tsp. pepper
1/2 cup grated cheese (gnuyere cheese
3/4 - 1 cup skim milk

Spray 9 x 13 glass pan with cooking spray. Rub sides with garlic. Layer 1/2 ingredients (except milk). Repeat. Boil milk and pour over mixture. Bake uncovered at 425 for 40 minutes.
Roasted Potato Salad with dressing
Nancy L. Spoolman/Rose Spoolman
4 lbs. medium red potatoes, cut into 1 1/2 inch chunks
2 tblsp. olive oil
1/4 tsp. salt
1/4 tsp. coarsely ground pepper

Buttermilk Dressing:

2/3 cup buttermilk
1/4 cup light mayonnaise
1 1/2 tsp. sugar
1/4 tsp. salt
1/4 tsp. black pepper
2 lemons
1/4 cup snipped, fresh chives

Preheat oven 450. In large roasting pan, (17" x 11 1/2") toss potaotes with oil, salt and pepper. Roast poatoes 45 minutes or until golden brown. Stir halfway. Prepare Buttermilk dressing with wire whisk and mix buttermilk, mayo, sugar, salt, pepper. Set aside. From lemons, grate 1 1/2 tsp. Peel remaining and squeeze 2 tblsp. juice. Transfer hot potatoes to large bowl and gently toss with lemon peel and juice. Set aside. Cool slightly (20 minutes). Add buttermilk dressing, toss lightly. Serve warm or cold. (Allow 2 hours in refrigerator if served cold.)
Herb Roasted Potatoes Poupon
Nancy L. Spoolman/Rose Spoolman
1/3 cup Grey Poupon Dijon Mustard
2 tblsp. olive oil
1 clove garlic, chopped
1/2 tsp. Italian seasoning
6 medium red potatoes (about 2 lbs., cut into chunks)

Mix all ingredients except potatoes in small bowl. Place potatoes in lightly greased 13 x 9 x 2 inch baking pan or shallow baking sheet; toss with mustard mixture. Bake at 425 for 35 to 40 minutes or until potatoes are fork tender, stirring occasionally. Makes 4 servings.
Chicken Broth Baked Potatoes
Nancy L. Spoolman
11 medium potatoes, thinly sliced (about 3 1/2 lbs.)
1 can Swanson Seasoned Chicken Broth with roasted garlic (or chicken broth and garlic powder added)

In 3 quart, shallow baking dish arrange sliced potatoes. Pour broth over potatoes. Cover and bake at 400 for 40 minutes. Uncover and bake 15 minutes more, or until potatoes are tender. Serves 12.