November Week 3 Hot Deal...5 pounds of Russet Potatoes

 
Our “hot deal” this week was 5 pounds of russet potatoes.  I like this brand because the potatoes are smaller ones that are a better size for us.  I plan make these two recipes in the next week or two, and will use the rest for baked potatoes and for soup.  It's hard to beat 20¢ a pound for nice russets.  I hope to get another deal like this before Christmas.
 
This recipe for scalloped potatoes is the one that our grandmother and mother used and we still make.  I found a written recipe finally, after making it by guess for a long time!
 

                        Grandma’s Scalloped Potatoes for 2
  8         ounces  potato -- (1 1/2 cups)
  4         teaspoons  flour, all-purpose
  1 ½     Tablespoons butter
              Dash  pepper
  4 1/2  Fluid Ounces  whole milk
              Dash  paprika
              Dash  nutmeg
  2          Ounces  ham -- chopped, optional

  2          Tablespoons onion, chopped, optional
Scrub potatoes.  Without peeling, cut into thin slices.  Layer 3 or 4 layers in a greased 1 quart casserole dish.  Sprinkle each layer with mixture of flour, onion, parsley and seasonings.  Can add leftover bits of ham. 
Heat milk and butter.  Pour milk over top.  Bake, covered about 1 hour. at 325 degrees.
“Cooking from Quilt Country"

We like this Ranch Potato recipe occasionally for a change of pace.  Nowadays, I usually steam my potatoes with my $5 grocery-store steamer insert.
 

                              Ranch Potatoes for 2
 
  1         cup  russet potato -- about 8 ounces raw
  1         tablespoon  butter
     1/8  teaspoon  Salt
     1/4  teaspoon  Pepper -- freshly ground
  2         tablespoons Ranch Salad Dressing
  1         slice  Bacon
 
Peel and cut potatoes into 3/4 to 1 inch chunks.  
Bring potatoes and water to cover to a boil in a saucepan; boil 15 to 20 minutes or until tender.  Drain.
Or steam potatoes for 15 minutes.
Beat potatoes at low speed with an electric mixer just until mashed. Add butter, salt and pepper, beating until butter is melted.  Gradually add dressing, beating just until smooth.  top with crumbled bacon; serve immediately.
   "Southern Living Christmas Cookbook"