Soup Sunday

A few Sundays ago, the youth at our church held a soup luncheon to raise funds for a mission trip.  Each youth family was asked to contribute a pot of soup for the event.  Before I even asked my son what he wanted to take, I knew he would say potato soup.

Given his answer, you might think my son had always liked potato soup. However, he never cared for my tried and true crock-pot potato soup recipe, or my mother's stove top version.  What he did like, though, was the potato soup served at one of his favorite restaurants.  I found a copycat recipe online and, although my son thought the soup tasted good, I didn't think it tasted anything like the restaurant version.  I had to plan ahead of time to make the soup since it required a lot of prep work.  Once the prep work was done, I had to keep a close eye on the soup to ensure it didn't stick while cooking.  In my opinion, the finished dish wasn't worth the amount of effort involved.

Last year, while skimming through my box of untried recipes looking for inspiration, I spotted a potato soup recipe a friend had given me.  Although my friend's recipe used several of the same ingredients as the copycat recipe, it also used some time saving shortcuts.  I decided to make a batch hoping my son would like the soup.  Not only did he think it was good, he thought this soup was better than the copycat recipe!

The soup starts with cans of sliced potatoes, a huge time saver since there's no need to peel and dice a bag of potatoes.  If the potato slices are too large, I take a few minutes and cut them into four or six pieces, depending on the size of the potato.

The potatoes and remaining ingredients -- canned potato soup, water and heavy whipping cream -- are mixed in the pot the soup is cooked in which, for this recipe, is a crock-pot.  Using a crock-pot eliminates the need to keep an eye on the soup and stir it periodically.  While my tried and true crock-pot potato soup recipe made with raw potatoes takes eight hours to cook, this version is ready in two hours.  The short cooking time stems from the fact the canned potatoes are already cooked.  The ingredients just need to be cooked long enough to be heated thoroughly.  When the soup's ready, ladle it into bowls and add your favorite toppings. Around here, that would be cheese and bacon.

You may have noticed there's no seasoning added to the soup.  I don't add salt because both canned items -- potatoes and potato soup -- have salt as do the cheese and bacon.  I put salt and pepper shakers on the table and let everyone season their soup to taste.

The luncheon was held on a beautiful, unseasonably warm Sunday afternoon.  All the soups were a hit and I came home with an empty crock-pot.  I made the soup for supper recently on a rainy Friday night.  While just as delicious, this time there were leftovers for Sunday.

Easy Crock-Pot Potato Soup

6 Servings

2 (15 oz.) cans sliced potatoes

2 (10 1/2 oz.) cans cream of potato soup (undiluted)
1 soup can water

2 cups heavy whipping cream

bacon, cheese, chives (optional; for topping)

Cut sliced potatoes into smaller pieces, if necessary.  Combine potatoes, soup, water and whipping cream in a crock-pot.  Cover and cook on low 2 hours.  Ladle into bowls and add desired toppings.

© Margaret's Morsels

Celebrate Mom

Mother's Day is big business in the restaurant world.  According to the National Restaurant Association, Mother's Day is the most popular day to eat out.  This is precisely why I don't want my family to take me out to eat on Mother's Day!  While I appreciate the sentiment, I'd rather go out to eat when it's not as crowded, prices aren't inflated and restaurants aren't in a hurry to turn the table and seat the next patron.  If, for one reason or another, your mom feels the same way, fix her a home cooked meal instead.  If that thought scares you because you're not a cook, check out the recipes below.  This baker's dozen includes recipes for the novice as well as the experienced cook and those in between.  Click on the words in bold to see the recipe.  If none of these are mom's cup of tea, check my blog for lots more recipes.  

Bright and Early:

Baked Omelet Roll:  Six ingredients, a blender, 13 x 9 x 2-inch pan and spatula are all you need to make this impressive looking dish.  You can add meat, vegetables or cheese as a filling, but make sure whatever you use is fully cooked.

French Toast Souffle:  Although the word "souffle" may sound intimidating, this recipe is really easy to prepare.  You don't even need a souffle dish! It's baked in a 13 x 9 x 2-inch baking dish.  When baked, it makes a delicious sauce that can be spooned on top instead of using syrup.  It has to be assembled and refrigerated the night before it's baked.

Salads:

Chicken Tender Salad:  A bed of salad greens topped with chicken tenders, bacon, hard-boiled eggs, tomatoes, shredded cheese, croutons or potato sticks and some dressing would cost upwards of $8.00 in a restaurant.  This homemade version -- which can be made with a package of salad mix and a box of frozen chicken tenders -- tastes just as good and is a fraction of the cost.

Chicken Salad:  This is the best chicken salad I've ever eaten!  It takes time to make, but it's worth the effort.  It's best when made a day ahead of time so the flavors have time to blend.  Add some celery sticks, croissants and a congealed salad to round out the meal.  To impress mom, place scoops of chicken salad on a lettuce lined platter and top each scoop with a sprig of parsley.

Cherry Gelatin Fruit Salad:  This recipe only uses four ingredients and all of them are sugar-free!  It can be made using a decorative mold, individual molds or a 2-quart serving bowl.  It's a nice accompaniment to chicken salad.

The Main Event:

Easy Pork Chops and Apples:  There's no need to peel apples or brown pork chops with this recipe.  Spread canned apple pie filling in a baking dish, add the pork chops and top everything with packaged stuffing mix. Serve a vegetable or two on the side and you've got a meal that was easy to prepare.

Broccoli Quiche:  You don't have to make the pie crust, cook the broccoli or, if you don't mind spending a little extra, grate the cheese to make this quiche.  Add a green salad and some fresh fruit and you've got a meal mom will love.

Baked Ziti:  If you can boil water, you can make this pasta dish.  It's so tasty, mom will never guess it only costs .67 cents a serving!  Add a green salad and some garlic bread and you've got a filling meal.

On the Side:

Potatoes O'Brien:  This recipe uses frozen steak fries instead of fresh potatoes.  This makes the dish quick to prepare because you don't have to peel potatoes.  It also makes cooking time minimal.  This is delicious served with a baked omelet roll.

Macaroni and Cheese:  This side dish is tastier than anything you get from a box!  The hardest part of the recipe is boiling water.  You don't even have to cook the sauce on the stove; the ingredients are mixed up in a bowl.

Bread Basket:

Cinnamon Muffins:  This was the first Mother's Day recipe I ever posted on my blog.  These muffins start with a package of yellow or white cake mix and require more mixing than measuring!  The muffins can be made in a regular size muffin tin or miniature ones.

Sweet Endings:

Lemonade Pie:  You won't need any measuring cups or spoons to make this no bake pie.  You will, however, need a can opener and an electric mixer.  Unlike a lot of no bake pies, this pie gets it creaminess not from Cool Whip, but from cream cheese.  You need to allow four hours for it to firm up in the freezer before it's served.

Sour Cream Cherry Cheesecake:  Mom will never guess this cheesecake isn't made from scratch.  A package of no bake cheesecake mix is doctored up and the result is a cheesecake that tastes homemade.  If you don't like cherries, substitute your favorite flavor of pie filling instead.

© Margaret's Morsels

The Top Ten Countdown: Number 9

The ninth most popular recipe on Margaret's Morsels is Loaded Mashed Potato Casserole.  This casserole tastes as though you started with made from scratch mashed potatoes, but you don't buy these potatoes in the produce department!

© Margaret's Morsels

Countdown to Thanksgiving

Thanksgiving is less than a week away.  If you're looking for a good recipe for a side dish, I've got a great one to share.  Not only is it easy to prepare, it can be made ahead of time.

Last year, I posted a recipe for Quick and Easy Candied Sweet Potatoes.  Today, I want to share a recipe for Sweet Potato Souffle, which is a fancy name for sweet potato casserole.  The name isn't the only thing that's different.  Unlike many sweet potato casseroles, this one doesn't use nuts or marshmallows on top.  In fact, it doesn't have a topping at all.

Sweet potatoes are available year round, but they're most plentiful September through December.  Choose potatoes with smooth skin and no bruises or blemishes.  Small to medium size sweet potatoes are best because they're tender and sweeter and not as stringy as large sweet potatoes.

The cooking process starts out the same as potato salad, except you don't add salt to the water.  Peel the potatoes and cut them into cubes. Put the cubes in a saucepan and cover with cold water; bring the water to a boil.  Reduce the heat to medium-low and cook for 20 to 30 minutes or until the potatoes are tender.  The cooking time depends on the size and thickness of the cubes.

Drain off the water and mash the potatoes with an electric mixer.  If the potatoes are stringy, the strings should stick to the beaters.  Don't scrape the leftover mixture on the beaters into the bowl.  If you notice any strings in the mashed mixture, remove them before adding the remaining ingredients.

Notice the strings on the beaters.

If you're short on time, you can skip the previous steps and substitute a 24 ounce package of Ore-Ida Steam n' Mash cut sweet potatoes, following the cooking directions on the package.  I've prepared the casserole with the Ore-Ida potatoes and no one could tell the difference.

Mix the potatoes and remaining ingredients with an electric mixer until smooth.  Spoon the mixture into a lightly greased 2-quart casserole dish.  I use a round Corning Ware dish which is sometimes referred to as a souffle dish.  Bake the casserole for 30 minutes until heated through and bubbly.

To save time, prepare the dish a day or two ahead of time.  Cool the casserole completely, leaving it in the dish it was baked in, and cover with foil before refrigerating.  By leaving the casserole in the dish you baked it in, when you reheat it no one will know it wasn't prepared that day.

To reheat the casserole, remove the foil and heat in the microwave until heated through, about 20 minutes.  If there's room in the oven, you can reheat the dish in there.  Leave the dish covered with foil and reheat it from 350° to 450° with whatever else you already have cooking in the oven. Adjust the heating time according to the temperature of the oven.  The higher the temperature, the less time it takes to reheat.

You're probably wondering if you can put nuts or marshmallows on top like other sweet potato casseroles.  I don't see why you couldn't, but I don't recommend it.  The casserole is light and airy and best eaten and enjoyed in its unadulterated form.  

Sweet Potato Souffle

6 to 8 Servings

6 small sweet potatoes (about 3 lb.)*

3/4 cup sugar

3 eggs, lightly beaten

1/2 cup butter or margarine, melted

3 Tbsp. milk

2 tsp. nutmeg

2 tsp. vanilla

Peel sweet potatoes and cut into cubes.  Cover with cold water and bring to a boil.  Reduce heat to medium-low and cook for 20 to 30 minutes or until the potatoes are tender.  Drain water and mash the potatoes with an electric mixer.  Combine sweet potatoes and remaining ingredients, mixing with an electric mixer until smooth.  Spoon mixture into a lightly greased 2-quart baking dish.  Bake at 350° for 30 minutes or until bubbly. 

*One 24 ounce package Ore-Ida Steam n' Mash cut sweet potatoes can be substituted.  Prepare potatoes following package directions.  Proceed as directed.

© Margaret's Morsels

Brunch: Part 2

In part 1 of the series, I shared a recipe for Baked Omelet Roll.  Today, I want to share a recipe for a side dish that's equally good with breakfast as it is with lunch items on a brunch menu.

Most restaurants serve potatoes with breakfast and brunch, usually home fries or hash browns.  I also serve potatoes, but in the form of Potatoes O'Brien.

Potatoes O'Brien are potatoes cooked with chopped bell pepper -- either red or green -- and onion.  I use equal parts of bell pepper and onion which keeps either ingredient from overpowering the potatoes.  Since I use green pepper, I add diced pimentos -- sweet red pepper -- for color.  Pimentos add a burst of color without adding much flavor.

Potatoes O'Brien without pimentos.

Potatoes O'Brien with pimentos.

Unlike most recipes for Potatoes O'Brien, this one starts with steak fries -- large flat shaped French fries -- instead of fresh potatoes.  This makes the dish quicker to prepare because you don't have to peel potatoes.  Because frozen French fries have already been partially cooked, the cooking time is minimal.

The steak fries need to be diced into cubes approximately the same size.

The fries are too hard to cut when frozen.  Remove however many fries you think you'll need from the bag and let them sit at room temperature for 10 minutes before dicing.  If you need more potatoes, repeat the process.

The pepper, onion and pimentos are cooked in butter until the onion is tender.  Add the potatoes and seasonings and cook until the potatoes are browned and heated, 15 to 25 minutes.  If you're serving the potatoes with Baked Omelet Roll, start cooking the potatoes before you start the omelet.  This way, the omelet won't get cold while the potatoes finish cooking.

Next week, I'll share a recipe that will make a sweet ending to this brunch trilogy.

Potatoes O'Brien 

4 Servings

1/3 cup chopped bell pepper

1/3 cup chopped onion

2 Tbsp. diced pimentos, drained

1/4 cup butter or margarine

3 1/2 cups diced frozen steak fries

1 tsp. salt

1/8 tsp. pepper

Melt butter in a large skillet.  Add bell pepper, onion and pimentos; cook until the onion is tender.  Reduce heat to medium.  Stir in potatoes, salt and pepper.  Cook, stirring occasionally, until potatoes are browned and heated, 15 to 25 minutes.

© Margaret's Morsels

Potluck Pleaser

Last week, I posted a morselette about a shortcut I took the last time I made potato salad.  If you missed it, instead of cooking potatoes, I substituted a 24 ounce package of Ore-Ida Steam 'n Mash cut Russet potatoes.  Since the potatoes are already diced, all I had to do was add the rest of the ingredients after the potatoes were cooked.  Today, I thought I'd talk about potato salad and share my mother's recipe for this dish.

There's two widely known versions of potato salad.  There's the one I consider traditional which uses mayonnaise or sour cream as a dressing and is served cold.  The other version, German Potato Salad, is served hot.  It's made with potatoes, bacon, onion, celery and green pepper. Instead of mayonnaise or sour cream, it has a dressing made from bacon drippings, vinegar and sugar.  Italian Potato Salad isn't as well known, but it includes a variety of vegetables and seasonings not usually found in the other versions.

The first thing to remember when you make potato salad is to use the right type of potato.  Potatoes that are low starch/high moisture, such as boiling, blue, purple and new, are ideal for potato salad because they retain their shape.  It's also important to make sure you add enough salt to the water when boiling the potatoes.  To me, adding salt after the potato salad is assembled is not as effective as adding enough salt at the beginning of the cooking process.

Once the potatoes are cooked and drained comes the fun part:  putting it all together.  The additions to potato salad are limitless.  It all comes down to what you like and what your family will eat.  If you use an ingredient that's in a liquid, make sure you drain it well; you don't want soupy potato salad.

My mother's recipe is plain compared to a lot of recipes, but we love it.  It only uses boiled eggs, dill relish, mayonnaise and pimentos.  The recipe can easily be doubled which is what I do when I serve it at holiday family dinners.

Although I try to substitute healthier alternatives whenever possible, this is one time I stick with the original.  I don't like the taste of fat-free or light mayonnaise so I always use real mayonnaise.  If you like fat-free or light mayonnaise or sour cream, you can use it instead of regular.  Keep in mind that potatoes absorb more dressing when they're hot so you need to be ready to combine the ingredients as soon as the potatoes are cooked and drained.  I make the potato salad a day ahead of time so the flavors have time to blend.

Potato Salad is always popular at potluck dinners and picnics.  If you make a batch with mayonnaise or sour cream, make sure to keep the potato salad in a cooler or refrigerator until you're ready to eat.  If you want to dress up the potato salad, garnish it with chopped parsley, scallions or paprika right before serving.

The Ore-Ida Steam n' Mash potatoes are Russet potatoes which are best for mashing, baking and frying.  However, they were a good substitute in the potato salad.  In fact, my husband didn't even notice a difference until I pointed it out to him.  Would I use the shortcut again?  Absolutely. Sometimes there's more important things to do than peel, dice and cook a pot of potatoes.

Potato Salad

4 to 6 Servings

1 1/2 lb. potatoes

3 hard-boiled eggs, peeled and chopped

1/4 cup dill relish, drained

1/2 cup mayonnaise

1/4 cup diced pimentos, drained

Peel potatoes and dice into cubes roughly the same size so they cook evenly.  Place potatoes in a large saucepan; cover with water and add salt. Bring water to a boil; reduce heat to medium-low.  Cook potatoes uncovered 10 to 20 minutes or until fork-tender.  Drain potatoes.  Combine potatoes with remaining ingredients.  Refrigerate until serving.  Store leftovers in the refrigerator.

© Margaret's Morsels

Broccoli Cheese Potatoes

In the 1980's, baked potatoes with a variety of toppings were the rage and available everywhere, even in fast food restaurants.  Unfortunately, baked potatoes aren't "hot" anymore.  Most restaurants don't have them on the menu, except with butter and sour cream and, in a few instances, cheese and bacon.


My favorite baked potato has always been a broccoli baked potato. There's a deli in my city that serves it and, as my family and friends can attest, I order it every single time I eat there.  Occasionally, I'll fix a broccoli baked potato at home, but it only makes one meal.  When I found the recipe for Broccoli and Cheese Potatoes, I knew it would be a good side dish, but it also makes a nice substitute for a broccoli baked potato.


The original recipe called for the potatoes to be peeled, cut in half and boiled.  The potatoes were then sliced, the casserole assembled and baked for an additional amount of time.  I knew there had to be an easier way and looked at the recipe for Scalloped Potatoes for inspiration.


The version I came up with eliminates boiling the potatoes ahead of time. This means they have to cook longer in the oven, but the total cooking time is only a little longer than what was called for in the original recipe.  


Peel the potatoes and cut them into slices about 1/8 to 1/4-inch thick.  The potatoes need to be sliced the same thickness -- or as close as possible -- so they cook evenly.

Two potatoes make two layers, but you can make three layers if you use three potatoes.  If you want more potatoes than that, you'll need to increase the rest of the ingredients and use a bigger baking dish.


Layer the slices from one potato on the bottom of a greased casserole dish.  Salt and, if desired, pepper the potatoes.

Spread 1/2 or 1/3 of the soup over the potatoes.

Sprinkle the desired amount of cheese over the soup.  Repeat with the remaining ingredients. 

I use a can of broccoli cheese soup, but you can use cream of broccoli instead.  I like sharp Cheddar cheese, but you could substitute Velveeta, Cheez Whiz or your favorite cheese for the Cheddar.  The amount of cheese is a personal preference.  I use between 1 and 1 1/2 cups for two potatoes.


Although I enjoy the dish the day it's made, I like the leftovers better.  I heat a serving of the potatoes in the microwave before adding some fresh broccoli and a sprinkling of Cheddar cheese.  I heat everything in the microwave a few seconds, just long enough to melt the cheese.  If I want the leftovers to taste more like the broccoli baked potato at the deli, I add some bacon pieces on top.


Broccoli and Cheese Potatoes aren't the same as the potato served at the deli, but it's a lot less expensive, plus there's enough leftover so I can have a "broccoli baked potato" for lunch more than one day!

Broccoli and Cheese Potatoes

4 to 6 Servings

2 or 3 potatoes, peeled and sliced 1/8 to 1/4-inch thick

salt to taste

pepper to taste (optional)

1 can broccoli cheese soup (undiluted)

shredded cheese to taste

Peel and slice the potatoes.  Place one layer of potatoes in the bottom of a greased baking dish with sides 2-inches deep.  Salt and pepper to taste. Cover with a layer of soup and a layer of cheese.  Repeat layers with the remaining ingredients.  Bake at 350° for 1 hour 15 minutes.

© Margaret's Morsels

On the Side

Thanksgiving is a couple of weeks away, but it's not too early to plan the menu, especially if you're the one doing the cooking.  My Thanksgiving menu is almost identical to the one my mother served every year.  Some of the food is prepared using her recipes; the rest from recipes I've acquired over the years that have become family favorites.


One difference in our menus is my mother always served sweet potato casserole.  Some years, I don't even serve sweet potatoes.  When I do, I alternate between sweet potato casserole and Quick and Easy Candied Sweet Potatoes.


The terms sweet potatoes and yams are used interchangeably even though, technically, they are two separate vegetables.  Southerners tend to call sweet potatoes "yams."  To confuse the matter, cans of sweet potatoes are often labeled yams.  Unless you're in a specialty shop, chances are the can of yams you're buying is actually sweet potatoes.

The can is labeled "Sweet Potatoes* Yams in Syrup."

The recipe for Quick and Easy Candied Sweet Potatoes calls for two 15 ounce cans of sweet potatoes.  My grocery store sells a 29 ounce can considerably cheaper than two 15 ounce cans.  I save the money and use the 29 ounce can.  There's no need to change the proportions of the other ingredients for one less ounce of sweet potatoes.


Unlike sweet potato casserole which is baked in the oven, Quick and Easy Candied Sweet Potatoes are cooked on the stove.  You need two burners -- one to heat the potatoes and one for the sauce -- but I usually have more burners available than I do space in the oven!  When you heat the potatoes, don't stir them too hard or they'll fall apart.  To keep the potatoes intact after heating them, remove them from the pan with a slotted spoon, allowing the liquid to drain off.  This dish takes less than 15 minutes to prepare, so it's the last thing I cook before we sit down to eat.

Stir gently so the potatoes don't fall apart.

Some people -- like my husband and son -- don't like sweet potatoes, but my in-laws and I do.  If your family doesn't like sweet potatoes either, check my blog Monday for a Thanksgiving side dish that doesn't get any respect at all!

Quick and Easy Candied Sweet Potatoes

4 to 6 Servings

2 (15 oz.) cans cut sweet potatoes

5 Tbsp. butter or margarine

1/3 cup brown sugar, packed

Pour sweet potatoes and liquid into a 2-quart saucepan.  Cook until potatoes are heated through.  Drain liquid and set potatoes aside.  While sweet potatoes are heating, combine butter or margarine and brown sugar in a 1-quart saucepan; cook until hot, but not boiling.  Pour over hot sweet potatoes.  Stir just to coat.  Serve immediately.

© Margaret's Morsels

A Potato Primer

Potatoes are the workhorse of the produce world.  They can be baked, boiled, fried, mashed, roasted, sauteed, used in casseroles, soups, salads, breads and even desserts.  Potatoes are available in the produce department as well as in cans, boxes, the freezer section and, of course, as chips.  This versatile vegetable even has a day honoring its greatness. October 27 is National Potato Day.


There are different varieties of potatoes available in the produce section. The moisture level and starch content differs in the potatoes.  This means different varieties are better suited for certain types of cooking.  Potatoes with a high starch content -- baking or Russets -- are best when baked, fried and mashed.  Potatoes with a lower starch content -- boiling, blue, purple and new -- hold their shape better and are best suited for soups, salads and casseroles.


One of my favorite potato recipes is Scalloped Potatoes.  A lot of people use the term scalloped and au gratin interchangeably.  Although both use cheese, there's one big difference.  Scalloped potatoes have a white sauce, but au gratin potatoes do not.


The recipe for Scalloped Potatoes is only one of two in my collection that calls for milk to be scalded.  To scald milk means to bring the milk almost to the boiling point.  Scalding milk isn't hard and it's even easier when you follow these tips:

• Use a thick bottomed pan for even cooking.

• Rinse the pan with cold water before adding the milk.  This will help keep the milk from sticking.

• Cook the milk on medium heat and stir constantly.

• Heat the milk until small bubbles appear around the surface of the pan.  Don't let the milk come to a boil.  

I like doing as much prep work ahead of time as possible and this recipe is no exception.  Although I don't combine the ingredients ahead of time, I grate the cheese, chop the onion and measure the dry ingredients early in the day.  When it's time to cook, I only have to peel and slice the potatoes and scald the milk.  The potatoes need to be sliced the same thickness -- or as close as possible -- so the potatoes cook evenly.  I slice my potatoes thin like this:

Once the potatoes are sliced, you layer them with the other ingredients, except the milk, in a pan that has sides at least 2-inches deep.  I use a Corning Ware casserole dish that holds approximately 3 quarts.  Once the ingredients are layered, the scalded milk is poured on top.  It takes 1 hour to 1 hour 15 minutes for the potatoes to cook, but it is worth the wait.

Ready to bake.

I like to serve Scalloped Potatoes with meat loaf, but it's a great side dish with any meat.  Once you've tried this recipe, you'll never want the scalloped potatoes that come in a box!

Scalloped Potatoes

4 to 6 Servings

1 (8 oz.) pkg. Cheddar cheese, shredded and divided

1/4 cup finely diced onion

2 Tbsp. all-purpose flour

1/2 tsp. salt

1/4 tsp. pepper

1 1/2 lb. boiling potatoes

1 1/2 Tbsp. cold butter, cut into very thin pieces

1 1/2 cups milk

Combine 1 1/2 cups cheese, the onion, flour, salt and pepper in a mixing bowl; set aside.

Peel the potatoes and cut them into 1/8-inch thick slices.  Arrange 1/3 of the potatoes on the bottom of a greased baking dish with sides at least 2-inches deep.  Put half the cheese mixture and 1/2 the butter on top of the potatoes.  Make a second layer using another third of the potatoes and all the remaining cheese mixture and butter.  Cover the top with the remaining potatoes.

Scald the milk and pour over the potatoes; top the potatoes with the remaining 1/2 cup cheese.  Bake at 350° for 1 hour to 1 hour 15 minutes until the potatoes are tender.

© Margaret's Morsels