Cheesy Ham 'n Potato Casserole

 From the Luffman Family cookbook: 

1 can cream style cottage cheese

1 tbsp snipped chives

6 oz. cream cheese, softened

1/2 tsp dried basil

1/2 tsp paprika

3 cup frozen loose-pack hash brown (or diced) potatoes, thawed

2 cup cooked ham, diced

1 cup shredded Mozzarella cheese

In a medium bowl, combine cottage cheese, cream cheese, chives, basil and paprika until well blended. In an ungreased 10x6x2 baking dish, place 1/2 of the hash browns. Spread cream cheese mixture on top, sprinkle ham cubes evenly over cheese layer.

Sprinkle 1/2 of the Mozzarella over the ham. Top with the remaining hash browns. Bake, uncovered, at 400 degrees for 35 to 40 minutes or until heated through. Top with remaining Mozzarella and return to oven for 2 to 5 minutes until cheese melts. Serves 6 to 8.

Another crowd pleaser at gatherings. Reminiscent of Mormon Party Potatoes.

Mormon Party Potatoes

1 package (32 ounces) shredded potatoes

1 can (10 ¾ ounces) condensed cream of chicken soup

16 ounces sour cream

12 ounces grated cheddar cheese

½ cup chopped onions

½ cup melted butter or margarine

salt and pepper to taste

Topping:

¾ cup crushed cornflakes or breadcrumbs

2 tablespoon melted butter or margarine

Mix ingredients together and pour into buttered baking dish (9- x 13-inch). Top with breadcrumb or cornflake mixture. Bake at 350 degrees F until it starts to bubble. Reduce heat of oven to 275 degrees and bake one hour or until it is no longer soupy.

I added smoked Gouda cheese instead of cheddar, and about three green onions, chopped coarsely, and substituted Campbell's Cheddar Cheese soup for Cream of Chicken.

Potato Latkes

From Manny's Delicatessen in Chicago via Parade Magazine

Remember: Crispness requires the oil to be very hot - just this side of smoking.

Peel 3/4 lb baking potatoes (russets) and grate medium-coarse (M and I used Simplot Golden potatoes and they were still wonderful). Yield should be about two cups. Combine potatoes and 1/4 cup grated onion in a colander, pressing out as much moisture as possible. Stir potato mixture with 2 large eggs, lightly beaten; 1 tsp salt; 1/8 tsp freshly ground black pepper; 1 Tbsp all-purpose flour; and 1/8 tsp baking powder. Let stand for 5 minutes. In a heavy skillet, melt 1/4 cup butter over medium-high and add 1/2 cup vegetable oil or more - enough to total about a 1/4 inch layer of fat. Drop potato mixture into skillet in 2 Tbsp portions, using a wooden spoon to slightly flatten each one. Don't make them too thin, and don't let them touch. Fry for about 2 minutes or until golden brown. Flip and fry for 1 minute more. Use a slotted spatula to remove from oil; drain on paper towels. Serves 4.

Pennsylvania Dutch Hot Potato Salad

Boil 5 medium sized potatoes. Mash and add one cube butter. Saute 1 med. chopped onion in 1 tbsp butter and 1/2 tsp salt. Add 1/2 cup water and heat. Add this mixture to potatoes and mix well. Pour into greased casserole and bake for 20 minutes in 250 degree oven.
Sliced cheese may be baked on top and diced celery may be added to mixture.

Greek Potatoes with Dipping Sauce

Dipping Sauce
1/2 cup plain yogurt
1/2 cup sour cream
1/4 white onion
1 small cucumber
1/2 tsp white wine vinegar
1/2 tsp garlic
1/2 tsp oregano
Potatoes
6 potatoes
1/3 cup olive oil
1 1/2 cups chicken stock
1 tsp rosemary
1/2 cup lemon juice
1/2 tsp Dijon mustard
1 tsp dried thyme
2 garlic cloves, minced
2 shallots, minced
salt & pepper to taste

Preheat your oven to 350 degrees. Quarter potatoes and microwave for 2-3 minutes. Mix other ingredients in a bowl. Arrange potatoes evenly in a baking dish and pour mixture over potatoes. Bake until crispy edges form (about 20 minutes); then spray with spray oil and broil for 5 minutes. Serve with dipping sauce.

Latkas ganked from The Shekel

Maccabee-Worthy LatkasFrom The Shekel

Ingredients: 4 large baking potatoes, 1 large Onion, 3 eggs, 1/2 cup of flour

Step 1. Peel potatoes, and cut into chunks. Peel the Onion (a large Vidalia is nice if the kids don't like a sharp tasting onion) and cut into 4 sections, one for each potato.

Step 2. Get out your trusty food processor and use the grater blade with the largest holes. (If you don't have one, use a grater, again using the large hole size).

Step 3. Grate one potato at a time, dropping in the quarter of the onion into the grater as you put the chunks in so the onion gets mixed in well. Continue until all the potato and onion is grated.

Step 4. Here comes the "manly" part: In a colander over a bowl, press the potato latka mixture down hard, pressing out the moisture into the bowl below. Use some paper towels to press down and get as much moisture out as you can. Then transfer the drier mix to a bowl.

Step 5. Beat three eggs until well mixed, then add the eggs and up to 1/2 a cup of all purpose flour to the mix and stir in until well mixed and you don't see any more flour.

Step 6. Heat a frying pan and add a generous quantity of oil to it, at least 1/4 inch.

Step 7. Use a soup spoon and take a scoop of the mix and place into the hot oil and tamp down to form a latka. Repeat until you have 3-4 latkas happily cooking in the pan.

Step 8. Cook until golden, brown and delicious, remove from the pan, place on a plate on some paper towel to drain and make more until the mix is done.

Step 9. Serve with Apple Sauce and Sour Cream. Enjoy.