August 4, 2011: Lemony Parmesan Potatoes Recipe

Here’s another side dish that goes with just about anything on the grill – or off! It’s easy and quick but packed with flavor. Although similar to roasted potatoes, this one has an added freshness from lemon juice.

Lemony Parmesan Potatoes

¾ lb. mixed Yukon gold and ruby baby potatoes
2 T. olive oil
2 garlic cloves, minced
1 t. lemon juice
1 t. citrus peel seasoning (or freshly grated lemon rind plus parsley)
1/2 t. kosher salt
Freshly ground black pepper, to taste
1/3 cup parmesan cheese, grated

Clean the potatoes but do not peel. Cut into equal-sized pieces about 1 ½ inches square (leave smaller potatoes whole). Place in a pot and add water to cover. Bring to a boil; cover and reduce heat to medium. Boil for about 20 minutes, or until done.

Remove potatoes from heat and drain. Set aside.

In the same saucepan, heat olive oil to medium low. Add garlic and cook for a couple minutes, until garlic is softened slightly. Add lemon juice and seasonings and stir. Carefully stir in drained potatoes. Add cheese and toss together lightly.

Serves 3 – 4

August 2, 2011: Ham and Potatoes Au Gratin Recipe

Here’s another simple casserole dish that’s easy to make with ingredients you probably already have on hand. Since I was gone over the weekend, I hadn’t gone grocery shopping for a while and that’s the reason I decided to make this dish before we left for my 30th high school reunion in Silver City, NM. It’s simple to put together and tasty – hope you enjoy it!

Ham and Potatoes Au Gratin

3 medium sized Yukon gold potatoes, thinly sliced
8 ounces ham, trimmed and cut into one inch cubes
2 t. dehydrated garlic
Salt and freshly ground black pepper, to taste
4 ounces cheddar cheese, grated
¾ cup milk

Preheat oven to 425 degrees and grease a casserole dish. Place one third of the potato slices in the bottom and sprinkle with salt and pepper. Top with one half of the ham, one half of the garlic and one third of the cheese. Add another layer of the same ingredients. End with remaining potato slices and cheese. Warm the milk in the microwave and pour over the casserole. Cover the dish and cook in the oven for 35 – 45 minutes, until potatoes are soft. Remove cover for last five minutes of cooking.

Serves 3 – 4