1 - 2 lbs potatoes, thinly sliced
1 - 2 leeks, trimmed and thinly sliced (use only light green and white parts)
2 1/2 cups milk
1 Tbsp butter
1/2 cup Guyere cheese, shredded
1/4 cup Parmesan cheese, grated
Salt & pepper to taste
Preheat oven to 375 degrees F.
Combine milk, potatoes and garlic in a large pan. Bring to a boil. Reduce heat and simmer for 5 minutes or until potatoes are tender. Drain, reserving 1/2 cup milk mixture.
Melt butter in a pan over medium heat. Add leeks and cook for 8 minutes, stirring occasionally. Remove from heat.
Arrange potatoes, leeks, and cheese in layers in a baking dish, with cheese as the top layer. Season with salt & pepper as desired and drizzle milk mixture.
Cover paint with foil and bake for 25-30 minutes. Remove foil and broil for an additional 5 minutes, or until bubbly and browned.
1 - 2 lbs potatoes, chopped
1/2 cup onion, chopped
3 cloves garlic, crushed
1 - 2 sweet peppers, chopped
Oil or butter
Heat oil or butter over medium heat in a heavy pan (such as cast iron). Add potatoes and cook for about 15 minutes, stirring occasionally.
Add onions, peppers and garlic and cook for another 5-10 minutes, or until potatoes are browned and onion is translucent and fragrant. Season with salt & pepper to taste.
Make 4 wells in the potatoes with the back of a large spoon. Crack eggs into wells.
Cover and cook until eggs are cooked to your preference.
1 - 2 lbs potatoes
5 - 10 garlic scapes, chopped
Preheat the BBQ to medium heat.
Wash & chop potatoes. Toss potatoes and garlic scapes in oil to coat. Season with salt & pepper to taste.
Put mixture in aluminum foil packets & place on the BBQ. Cook for 20 - 25 minutes or until potatoes are tender.
2 Tbsp fresh dill, chopped
Preheat oven to 425 degrees F.
Wash & chop potatoes and place in a roasting pan. Drizzle with oil, add dill and season with salt & pepper to taste.
Roast for 15 minutes. Stir potatoes and top with cheese curds. Roast for and additional 10 - 15 minutes, or until potatoes are slightly browned and tender.