Butter 4-in. tart molds; rub with garlic. Fill with alternating layers of potato and cheese, finishing with cheese; season each layer with nutmeg, ...

Heat 1-1/2 quarts water to boiling in 2-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Simmer 15 to 20 minutes or until ...

Place marrow and salted water in large bowl. Cover; refrigerate for 24 hours. Remove marrow; place in chilled blender or food processor. Add half of ...

2 pounds Yukon gold or Idaho potatoes, scrubbed clean and dried3 tomatoes, washed and dried 5 Gaeta olives, choppedjuice of 1 lemon 1/2 bunch ...

4 Large baking potatoes 3 Cups Bechamel sauce (see following recipe) 1 teaspoon salt 1/4 teaspoon white pepper 3/4 cup grated Mozzarella cheese ...

Combine 1/4 cup warm water with 1 tablespoon sugar and 2 packages active dryyeast in a small bowl. Stir and set aside. In a large bowl, mix 1 ...

3 lbs. red potatoes1/4 cup butter, melted1/4 cup flour 2 quarts half-and-half 1 pound block Velveeta cheese, meltedWhite pepper, to taste Garlic ...

8 Cups potatoes; peeled and cubed 2 Cups chopped onion 4 Cups chopped celery 2 Teaspoons salt 4 Cups water 4 Cups Half-and-half 6 Tablespoons ...

1 pound (3 medium) potatoes 6 slices bacon, diced 1 medium-size onion, diced 1/2 cup vinegar 1/2 cup stock or bouillon 1 tsp. salt 1/4 tsp. ...

2 Cups potatoes, diced but unpeeled 1/4 lb butter 2 Cups finely diced yellow onions 1/2 Cup flour 1 quart warm water 1/4 Cup chicken bouillon 1 ...