Potatoes au Gratin

Ingredients

• butter
• 2 1/2 pounds Russet potatoes (3 to 4), peeled and sliced very thin
• salt
• freshly ground black pepper
• 1 cup sharp white cheddar cheese, finely grated
• 2 cups heavy cream

Method

1. Preheat the oven to 350°F.
2. Grease an 8 inch square casserole dish with butter.
3. Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. 
4. Sprinkle a quarter of the cheese over the potatoes, and then pour a quarter of the cream over the cheese. 
5. Repeat with the remaining potatoes, cheese, and cream, forming 4 layers. 
6. Pour any leftover cream over top.
7. Place in the oven and bake uncovered until the potatoes are tender when pierced with a knife and golden brown on top (about 1 hour). 
8. Let the dish settle on the counter for about ten minutes before serving. 

Source

https://www.onceuponachef.com/recipes/potatoes-au-gratin.html

Sweet Potato Casserole

Ingredients

• 3 sweet potatoes, skin on, cut into 1/2" cubes
• 1 jar (16 ounce) of medium salsa
• 1 can (12 ounce) black beans, drained and rinsed
• 1 1/2 cups frozen sweet corn
• 1 white onion, finely diced
• 1/2 head garlic, minced
• 1 tablespoon dried cilantro
• 1 teaspoon salt, to taste
• 1/2 teaspoon cayenne
• 1/4 teaspoon cumin
• 3 cups shredded low-fat mozzarella

Method

1. Preheat the oven to 400°F.
2. Put all ingredients except cheese into a large casserole dish, stir together.
3. Bake until sweet potatoes are almost cooked (about 40 to 45 minutes).
4. Remove from oven, sprinkle cheese on top, then return to oven.
5. Continue baking until cheese is melted and potatoes are done (another 20 to 25 minutes).
6. Remove from oven and serve.

Source

Adapted from https://www.thekitchn.com/recipe-smoky-sweet-potato-amp-black-bean-casserole-239326

Perfect Potato Salad

Ingredients

• 3 medium potatoes
• 1 teaspoon sugar
• 1 teaspoon vinegar
• 1/2 cup celery, diced
• 1/3 cup onion, finely diced
• 1/4 cup sweet pickle, diced
• 1 teaspoon salt
• 1 teaspoon celery seed
• 3/4 cup mayonnaise
• 2 hard boiled eggs, shelled and sliced

Method

1. Cook and slice potatoes.
2. Sprinkle potatoes with sugar and vinegar.
3. Mix in celery, onion, pickle, salt, and celery seed.
4. Add mayonnaise.
5. Fold in eggs.
6. Chill and serve.

Source

Barkley family recipe.

Home Fries

Ingredients

• 1 1/4 pounds fingerling potatoes
• 2 tablespoons salt
• 1 tablespoon white vinegar
• 1/4 cup vegetable oil divided
• 1 red onion sliced
• 2 teaspoons thyme
• ground pepper
• salt
• fresh parsley minced

Method

1. Place potatoes in a pot and cover with 8 cups cold water.
2. Add salt and vinegar to water.
3. Bring to a boil over high heat.
4. Boil until potatoes are tender (about 5 minutes).
5. Drain and let cool slightly.
6. Split potatoes into quarters.
7. Toss potatoes in a bowl with 1 tablespoon oil.
8. Over medium high heat, heat 2 tablespoons oil in a large cast iron skillet.
9. Add potatoes and cook until crisp and golden brown on all sides (about 6 minutes).
10. Return potatoes to bowl.
11. Add remaining tablespoon oil to skillet with the onion.
12. Cook until onion is softened and lightly browned (about 6 minutes).
13. Add thyme to onion and cook another 30 seconds.
14. Return potatoes to skillet.
15. Season with salt and pepper.
16. Add parsley.
17. Serve immediately.

Source

http://www.seriouseats.com/recipes/2016/06/crispy-potato-home-fries-red-onion-poblano-pepper-recipe.html

Potato Pancakes

Ingredients

• 1 3/4 pounds potatoes coarsely grated
• 1 onion coarsely grated
• 1 egg yolk
• 2 tablespoons all purpose flour
• 3/4 teaspoon salt
• dash of pepper
• 2 tablespoons minced parsley
• 1 egg white beaten to stiff peaks

Method

1. Press out as much liquid as possible from grated potatoes and onion using paper towels.
2. In a large bowl, mix together potatoes, onion, egg yolk, flour, salt, pepper, and parsley.
3. Beat well.
4. Fold in egg white.
5. Oil a heavy skillet and heat over medium-high heat.
6. Drop in 1 tablespoon batter for each pancake.
7. Press down on pancake with spatula to flatten.
8. Cook until crisp and browned.
9. Flip and finish cooking.
10. Serve hot.

Source

Pioneer Kitchens http://www.pioneersalberta.org/initiatives.html

Lefse

Ingredients

• 2 cups potatoes peeled and quartered
• 4 tablespoons butter
• 2 tablespoons milk
• 2 cups all purpose flour

Method

1. Boil potatoes.
2. Drain and mash.
3. Add butter and milk.
4. Beat potatoes until fluffy.
5. Mix in flour to make a uniform dough.
6. On a floured surface, roll out dough into very thin 8 inch circles.
7. Fry one at a time on a lightly oiled griddle over medium heat until lightly browned.
8. Flip and finish cooking other side.
9. Remove from pan.
10. Keep in a stack on a plate covered with a tea towel.

Source

Pioneer Kitchens http://www.pioneersalberta.org/initiatives.html

Scalloped Potatoes

Ingredients

• 2 pounds white potatoes peeled and sliced thin
• 1 clove garlic minced
• 4 tablespoons butter
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup swiss cheese coarsely grated
• 1 cup boiling milk

Method

1. Preheat oven to 425°F.
2. Smear the inside of an oven safe baking dish with 1 tablespoon butter and minced garlic.
3. Spread half of the potatoes over the bottom of the dish.
4. Cover with half of the remaining butter, salt, pepper, and cheese.
5. Arrange remaining potatoes over top.
6. Cover with remaining butter, salt, pepper, and cheese.
7. Pour on the boiling milk.
8. Put dish in oven.
9. Bake until potatoes are tender, milk is absorbed, and top is browned (about 30 minutes).
10. Remove from oven and serve hot.

Source

Mastering the Art of French Cooking https://www.amazon.ca/Mastering-Art-French-Cooking-1/dp/0394721780

Perogies

Ingredients

Dumplings

• 2 cups all purpose flour
• 1 teaspoon salt
• 2 egg yolks
• 1/2 cup cold mashed potatoes
• 1/2 cup cold water
• 1 tablespoon vegetable oil

Onion Filling

• yellow onions very finely chopped
• cooking oil
• salt
• pepper

Method

1. Mix the flour with the salt in a deep bowl.
2. Add remaining ingredients.
3. Knead until dough is smooth.
4. Divide the dough into two parts, cover, and let stand 10 minutes.
5. Lightly oil a large frying pan and cook the onions until they just start to caramelize.
6. Roll the dough quite thin on a floured surface.
7. Cut dough into rounds using a large biscuit cutter.
8. Put a round in the palm of a hand.
9. Put a spoonful of filling in the centre of the round.
10. Fold round over to form a half-circle and press edges together with fingers (edges should be sealed and free of filling).
11. Place dumplings on a floured surface without crowding and keep covered with a tea towel to keep from drying out (dumplings can be frozen at this stage for cooking later). 
12. Drop a few raw dumplings into boiling salted water to cook for 3 to 4 minutes until perogies are well puffed.
13. Remove cooked perogies from water with a slotted spoon and put in a colander to drain.
14. Cooked perogies can be pan fried in a lightly oiled cast iron skillet over medium heat for a drier, crispier perogy.

Source

Adapted from Traditional Ukrainian Cookery (out of print).

Potato Salad

Ingredients

• 3 medium potatoes cooked and peeled
• 1 teaspoon white sugar
• 1 teaspoon white vinegar
• 1/2 cup celery diced
• 1/3 cup onion finely chopped
• 1/4 cup sweet onion chopped
• 1 teaspoon salt
• 1 teaspoon celery seed
• 3/4 cup mayonnaise
• 2 hard cooked eggs sliced

Method

1. Cut cooked and peeled potatoes into 1/4 inch cubes and put in large bowl.
2. Sprinkle sugar and vinegar over potatoes.
3. Add celery, onion, pickle, salt, and celery seed to mixture and stir to combine.
4. Add mayonnaise and fold to combine.
5. Add sliced eggs and gently fold to mix in.
6. Cover and chill thoroughly in the fridge.

Source

Complete Step-by-Step Cook Book (out of print).

Potato Soup

Ingredients

• potatoes peeled and cubed
• pickling spice
• salt
• pepper

Method

1. Cover potatoes with water in a large stock pot.
2. Add salt and pepper.
3. Add pickling spice in a tea ball.
4. Cover and simmer over medium-low heat until soup thickens.
5. Serve with cream and plachenta.

Source

Holitzki family recipe.

Chunky Potato Soup

Ingredients

• 6 strips raw bacon
• 2 yellow onions chopped
• 8 large yellow potatoes peeled and chopped
• 6 cups chicken stock
• 2 cups milk
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup shredded cheddar cheese
• 2 green onions sliced

Method

1. Cook raw bacon in a frying pan until crisp, set aside.
2. Cook onions in bacon fat until soft.
3. Add potatoes to stock pot with chicken stock and bring to boil.
4. Reduce heat to medium, cover, and let simmer 25 minutes.
5. Using a potato masher, mash potatoes in stock until soup thickens but chunks of potato remain.
6. Add crumbled bacon, cooked onions, milk, spice, cheese, and green onions to soup and simmer a few minutes longer.

Source

Unknown source in Janice's writing.