Thursday Recipe - Saucy Potatoes in the Slow Cooker or in Foil on the Grill

Grilling potatoes just doesn't work for me. Yeah, I could wrap them up and make baked potatoes, but I still haven't got the temperature thing right. They are usually burnt on the outside and raw in the middle when I try.

I came across this recipe and thought it would be worth trying. They were tasty and mostly done without being burnt, but some were still crunchy. We decided this dish would work a lot better in the crockpot. Or else you could try boiling the potato slices for 5 minutes or so to pre-cook them before wrapping it all up in foil.

Saucy Potatoes

6 medium potatoes
1/2 c. mayonnaise
2 T. grated parmesan or romano cheese
2 T. dried parsley
1 t. garlic powder
1/2 t. paprika
1/2 t. black pepper
1 small onion

Scrub potatoes really well, then slice into 1/4" slices. Place in a large pot, cover with hot water and bring to a boil over high heat. Remove from heat and cover. Set aside while you prep the sauce.

In a large bowl, mix together mayonnaise, cheese, parsley, garlic powder, paprika, and black pepper.

Peel the onion, then slice into thin rings or slices. Add to sauce.

Drain potatoes. Add to sauce. Toss gently to coat.

To grill: Divide potatoes between two large pieces of heavy-duty aluminum foil. Fold up into flat packets. Grill over medium heat until potatoes are tender - 20-30 minutes. Makes two large packets.

For slow cooker: Dump the potato mixture into a large crockpot. Cook on low 3-4 hours, until potatoes are tender.

Serves 4-6 people.

Thursday Recipe - Au Gratin Potatoes

Here's the creamy original version, lightened up just a bit. In Utah, these are commonly made with frozen shredded hash browns and called Funeral Potatoes, because they're traditionally served after funerals. They mostly use canned cream soups, too. Google "funeral potatoes" and you'll find plenty of recipes.

Au Gratin Potatoes

4-6 medium potatoes
1/3 c. butter
1/2 c. flour
3 c. milk (use skim or 1% for a lighter version)
1 t. dried onions
1/2 t. garlic powder
1 t. dried parsley
1 t. salt
1/2 t. black pepper
3 c. shredded cheese (sharp cheddar is best, but you can use a pizza or nacho blend, too)

Slice potatoes into 1/4" thick slices. Place in a saucepan. Add enough water to barely cover them. Bring to a boil. Reduce heat to a simmer. Cover and let cook for 15-20 minutes, just until tender. Drain.

Meanwhile, melt butter in a saucepan. Stir in flour. Cook until bubbly and hot. Add milk a little at a time, whisking smooth between each addition. Add spices. Bring to a boil, stirring constantly. Boil and stir for one minute. Remove from heat. Add 2 c. of the cheese. Stir until cheese is melted.

Layer potatoes in a 2-quart casserole dish. Pour the cheese sauce over the top. Bake at 350° for 30 minutes, until hot and bubbly. Sprinkle with the remaining 1 c. of cheese. Bake another 5-10 minutes until the cheese is melted and slightly browned.

For an even lighter version, reduce the cheese to 1 c. in the sauce and none on top.
If you leave the peels on the potatoes, it boosts the fiber content just a little.
You can add chopped ham, diced onions, diced bell peppers, diced green chilis, or crumbled cooked bacon, if you want this as a main dish instead of a side.