Roasted Parmesan Potatoes

I just realized that I haven't posted any side dish recipes yet. This is one of our favorites. I know there are a lot of variations of roasted potatoes out there. But I just love the flavors of this one so much, I could snack on the leftovers cold.....not that I've ever done that : ) If you're baking pork chops or chicken breasts in the oven, these can go right in alongside of them. They're also great for brunch... you know those seasoned "breakfast potatoes" you can get at diners? These potato wedges beat them hands down. Here's what you need:

• 1-1/2 to 2 lbs. baby potatoes, scrubbed (I had the yellow ones in my pantry, but the red ones work great too.)
• 1 Tbsp. olive oil
• 1/2 C. grated Parmesan cheese
• 1 tsp. dried basil
• 1 tsp. seasoned salt
• 1/4 tsp. garlic powder
• salt & freshly ground black pepper

Preheat your oven to 400 degrees. Coat a baking dish lightly with cooking spray.

Cut the larger baby potatoes into quarters and the smaller ones into halves, so they are all about the same size. Place the potato wedges in a baking dish and drizzle them with the olive oil. Sprinkle lightly with salt, and grind about a 1/4 tsp. of black pepper over them. Toss them to coat.

In a small bowl, combine the Parmesan, basil, seasoned salt, and garlic powder. Sprinkle this mixture over the potatoes, and toss again to coat.

Make sure the potatoes are in a single layer in the baking dish. Bake at 400 degrees for 25 - 30 minutes or until golden brown and tender. Serves 4 - 6.

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Scalloped Potatoes & Ham

This is what I would call a "rustic" dish... Rustic is a nice way of saying it doesn't look very pretty, lol. My husband was a meat and potatoes kind of guy, and he loved hearty dishes like this, especially in the winter months. So this has been a family favorite for years. It doesn't require many ingredients, and if you dice up your ham the night before, you'll save yourself a little last-minute prep time. And since the potatoes don't need to be peeled, that's a time-saver as well. It does take a while to bake - an hour and 15 minutes, so you need to plan for that. I serve it as a main dish with a salad or some broccoli on the side. Recipe adapted from the More-with-Less Cookbook, by Doris Janzen Longacre.

Here's what you need:

• 4 medium potatoes
• 2-1/2 Cups diced ham
• 2 Tablespoons butter
• 2 Tablespoons flour
• 1/4 tsp. salt
• 1-1/2 Cups milk
• 1 Cup sharp cheddar cheese, shredded
• *Optional - 1 medium onion, sliced

Preheat your oven to 325 degrees and start slicing your potatoes. You want them sliced thin. This is how I do it: Slice each potato in half the long way. Do a half-potato at a time - place it flat side down on your cutting board, then slice thinly through it.

When you finish slicing the potatoes, place them in a greased casserole. (I'm goin' retro with my old Corningware dish today.) Put the ham into the dish with the potatoes - any which way; like I said, it's "rustic". If you're adding onion, throw it in there too.

Next, start on your cheese sauce: Melt the butter over medium-low heat, then add flour and salt. Stir and cook for a bit until smooth. Slowly add the milk, and stir. Bring to a boil, stirring constantly:

Let it boil for 1 - 2 minutes or until it thickens. Then add the cheese and stir until smooth and creamy:

Pour the cheese sauce over the ham and potatoes. Mix it all around to make sure everything's covered with that cheese sauce. Don't worry if it looks like there's not enough sauce. There will be plenty. As it bakes, the ham and potatoes release their juices, which add to the cheese and make the perfect amount of flavorful sauce. You can add some fresh, ground pepper on top before popping it in the oven - I usually do.

Cover, and bake at 325 degrees for one hour. Then remove the cover, and bake 15 minutes longer. Potatoes should be nice and tender. I typically serve this dish with a side of steamed green beans or broccoli...(I love it when the extra cheese sauce runs into the veggies on the plate!) Serves six.

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