POTATO PANCAKES

Potato Pancakes
Makes about sixteen 3" pancakes 

Peel and boil over medium heat about two pounds Russet potatoes, or Yukon Golds or Redskins until done but not terribly soft.  Drain the potatoes, set aside to cool.  When cool grate like you would cheese.  OPTIONAL:  Add 1/2 cup Parmesan cheese and 1/2 cup finely diced green onions or about 1 small white onion, grated.

Whisk together:
2 eggs
1 Tablespoon flour
teaspoon salt
1 teaspoon black pepper
1/4 teaspoon baking powder

Combine with the potato/cheese mixture.  Shape into 1/2 cup portions.

Heat a pan over medium heat.  Film the bottom with oils do, a few at a time, cook the pancakes for about five minutes per side, flattening them out as you go. keep them warm in a 175° oven as they finish.  Serve accompanied by applesauce and sour cream on the side.

TWICE BAKED POTATOES

Twice Baked Potatoes

In the South when people mention "chives" they often mean green onions.  They're fine here.

6 medium baking potatoes
1 tsp. salt
1/8 tsp. pepper
1/4 cup butter
1/2 cup sour cream
1 cup shredded Cheddar cheese
1 to 2 Tbsp. chopped chives
2 to 4 Tbsp. cooked crumbled bacon

Spray or rub oil all over the potatoes, then salt and pepper them.  Bake the potatoes 45 to 60 minutes at 400 degrees or until tender. (pinch them through a kitchen towel to test doneness).

Cut in halves, lengthwise is traditional but equatorially is a nice change and it takes up less room on the plate.  Scoop potatoes out of shells into bowl and mash.  

Add ingredients and beat until light and fluffy.  Spoon back into shells.  Sprinkle with cheese and bake, uncovered, 20 to 25 minutes until hot.  Serves 6.

POTATO SALAD

Potato Salad

Use this to accompany bowls of gumbo.  New Orleans potato salad has a texture of "almost mashed potatoes".  some people will omit pickles if it is intended for gumbo.

2 pounds medium-size red potatoes, peeled and cut into quarters

1 1/2 teaspoons salt, divided

6 hard-cooked eggs

1/4 cup vegetable oil

1/2 teaspoon white vinegar

3/4 cup mayonnaise

1 teaspoon TABASCO® brand Original Red Sauce

1 sweet pickle, finely chopped (I like dill pickle instead, and in the summer I like to add about a Tablespoon of chopped fresh dill)

1 stalk celery, chopped

1/2 green bell pepper, chopped

Fill a 3-quart saucepan two-thirds full of cold water and bring to a boil. Add potatoes and 1 teaspoon of the salt. Cook over medium heat about 15 minutes or until tender; drain.

Peel eggs and separate yolks and whites; chop whites and set aside. Mash yolks in a large bowl and stir in oil and vinegar. Add mayonnaise, TABASCO® Sauce and remaining 1/2 teaspoon salt.

Dice potatoes and add to mayonnaise mixture along with pickle, celery, bell pepper and egg whites. Mix well and refrigerate until 15 minutes before serving.

Makes 8 servings.

GRATIN DAUPHINOISE

Gratin Dauphinois

6 Yukon Gold potatoes, peeled and cut into 1/4-inch slices
2 cups cream
5 garlic cloves, slightly crushed
1 sprig thyme
1 sprig parsley
1 sprig rosemary
salt and white pepper
freshly ground nutmeg, just a whiff
1 Tbsp. Butter
4 oz. Grated Gruyere cheese

Serves 4
Preheat oven to 340 degrees. Place the potatoes in the large pot and add the cream, 4 of the garlic cloves and the herbs. Season with salt, white pepper and nutmeg. Bring to a boil, then reduce to a simmer. 
After 10 minutes of simmering, remove from the heat and discard the garlic and herbs.
Use the remaining garlic clove to rub around the inside of a baking dish. Butter the inside of the baking dish as well so that it is evenly coated.

 Transfer the potatoes and cream to the gratin dish and sprinkle the top with Gruyere cheese. Cook in the oven for 40 minutes, or until the mixture is brown and bubbling. Remove from the oven and allow to rest for 10 to 10 minutes before serving.