ONE POTATO, TWO POTATO, THREE POTATO RECIPES-OLDIES BUT GOODIES!!

TATER TOT SURPRISE

What a nice take on the usual tater tot dishes. It is a favorite of my family!

INGREDIENTS;
32 oz bag Tater Tots thawed & cut in half
1 can Cream of Chicken soup
1 stick melted real butter (no margarine)
8 ox sour cream
1 cup shredded cheddar cheese
4 chopped green onions
1 small can French fried onions

DIRECTIONS:
Preheat oven to 350%
Grease a 9”x13” pan
Mix all ingredients, EXCEPT for the French fried onions
Spread in pan: sprinkle with the French fried onions
Bake for 45 minutes.

COTTAGE POTATOES

Simply awesome and it was a nice change on mashed potatoes…The kids loved it & never knew they were eating cottage cheese!

INGREDIENTS:
6 russet potatoes, peeled and sliced
salt & pepper
2 Tablespoons butter
1 cup cottage cheese
½ large onion chopped fine
½ cup cheddar cheese
1 Tablespoon butter
paprika

DIRECTIONS:
Preheat oven 350%
Cover potatoes with water add a pinch of salt
Cook until tender, drain well.
Add salt & pepper to your liking; add 2 Tablespoons butter
Mash with potato masher
Place cottage cheese & onions into the pan with mashed potatoes & mix well
Place into casserole; sprinkle with paprika and dot with the 1 Tablespoon butter & cheddar cheese
Bake in 350% oven for 35 minutes or until bubbly

POTATOES ANNA

This is a potato cake that is alluringly crisp on the outside and meltingly tender on the inside. When I make this for the family I have to make more than just one…

INGREDIENTS:
1 teaspoon salt
1/2 teaspoon black pepper
4-6 tablespoons unsalted butter
3 pounds peeled baking potatoes, cut into 1/8-inch-thick slices
1 tablespoon unsalted butter, melted and divided

DIRECTIONS:
Preheat oven to 450°.
Combine salt and pepper in a small bowl.
With a sharp knife or box grater, slice the potatoes as thinly as possible. Pat the potato slices dry on a kitchen towel.
Melt 2 1/2 tablespoons butter in a 10-inch cast-iron or ovenproof heavy skillet over medium heat. Arrange a single layer of potato slices, slightly overlapping, in a circular pattern in pan; sprinkle with 1/4 teaspoon salt mixture. Drizzle 1/2 teaspoon melted butter over potatoes. Repeat the layers 5 times, ending with butter. Press firmly with buttered foil to pack. Cover and bake at 450° for 20 minutes.
Uncover and bake an additional 25 minutes or until potatoes are golden. Loosen edges of potatoes with a spatula. Place a plate upside down on top of pan; invert potatoes onto plate and cut into wedges.