Potato and Chicken Teriyaki
If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.
Potato and Brussels Sprout Gratin
A traditional gratin has no cheese; it’s just a crunchy, layered potato casserole. Use a mandolin to slice the potatoes—or the thinnest slicing blade possible in a food processor.
Potato & Leek Gratin
Layers of potatoes and leeks are topped with just a bit of cheese in this healthy gratin.
Portuguese Potato & Kale Soup
Soup
Collard or mustard greens can be substituted for the kale in this flavorful soup. Make it a meal: For a satisfying winter supper, serve with your favorite crusty bread.
Potato Hummus or Skordalia with Tahini
Skordalia takes its name from its most important ingredient, skordo or garlic. There are two versions of this sauce, one based on mashed potatoes and the other thickened with bread and almonds or walnuts. Some skordalias are blended with vinegar, some use part lemon juice and part vinegar. Skordalia usually is served as a condiment for fried fish, salt cod, cooked beets, fried zucchini or eggplant and greens. It is also an excellent dip for pita
Picadillo Shepards Pie
Main Dish
This classic casserole goes south of the border by borrowing the ingredients of traditional picadillo—tomatoes, cinnamon, almonds and raisins. The piquant, sweet filling is topped with creamy Yukon Gold mashed potatoes spiked with Monterey Jack cheese. Great for entertaining, it can be assembled hours ahead, then popped in t he oven just before dinner.
