6 medium potatoes, peeled and thinly sliced
2 cups heavy cream
1 clove garlic, crushed
2 tablespoons butter
1/2 cup Gruyere or Swiss, grated
salt and pepper

1. Preheat oven to 275 degrees.
2. Rinse potato slices and pat dry with paper towels. Arrange one layer of potato slices in a buttered casserole dish.
3. Slowly bring cream to a boil with garlic in a small saucepan. Pour 3/4 over the potato slices and season with salt and pepper.
4. Arrange the remaining potato slices in the casserole dish. Dot with butter and bake, uncovered until golden brown, about 1-1/2 hours.
5. Sprinkle cheese over potatoes and return to the oven until cheese is melted and lightly browned, about 30 minutes. Cool slightly before serving.

Makes 6 servings

3 pound butternut squash
2 small potatoes
3 tablespoons extra virgin olive oil
1 small onion, sliced
1 clove garlic, crushed
1/2 cup dry white wine
6 cups chicken broth
1 tablespoon fresh thyme, chopped
2/3 cup heavy cream
salt and pepper

1. Preheat oven to 425 degrees.
2. Roast potatoes and squash until very tender, about an hour. Remove from the oven and allow to cool to the touch.
3. Meanwhile, heat olive oil in a large soup pot over medium heat. Add the onion and sauté until tender, then add the garlic and white wine.
4. Bring the wine to a boil and reduce by half, then stir in the chicken broth and reduce heat to a gentle simmer.
5. Cube the potatoes and slice the squash in half, scooping out out seeds. Add the potatoes and flesh of the squash to the soup.
6. Transfer the soup to a food processor or blender and puree in batches. Return to the pot.
7. Stir in stir in thyme and heavy cream and cook just long enough to heat through. Season to taste with salt and pepper and serve.

Makes 6 servings

8 small red potatoes, quartered
1/4 cup olive oil
1 small onion, chopped
2 jalapenos, seeded and sliced
3 cloves garlic, minced
2 teaspoons ginger puree
6 scallions, minced
salt and pepper
water

1. Bring a large pot of salted water to a boil and cook potatoes until just tender.
2. Meanwhile, in a separate saucepan heat the oil with onions, jalapeno, garlic, ginger and scallions. Do not allow to brown.
3. Drain potatoes, pat dry and toss with the flavored oil. Season to taste with salt and pepper and serve.

Makes 4 servings

8 small red potatoes
1/3 cup mayonnaise
1-1/2 tablespoons Dijon mustard
1 clove garlic, crushed
1 teaspoon dried dill
1/2 teaspoon lemon juice
salt and pepper
water

1. Bring a large pot of water to a boil, then add the potatoes. Cook until firm, but can be penetrated with a fork. Drain.
2. Combine mayonnaise, mustard, garlic, dill and lemon juice and season to taste with salt and pepper.
3. Once potatoes have cooled slightly, slice into halves or quarters and toss with prepared dressing. Serve warm or cold.

Makes 4 servings

3 tablespoons butter
1 large onion, chopped
1 clove garlic, chopped
8 cups beef stock
3 medium beets with leaves, peeled and sliced
1 large carrot, peeled and chopped
3 small potatoes, peeled and cubed
2 tablespoons fresh dill, chopped
1 cup green cabbage, chopped
1 cup diced tomatoes
1 tablespoon cider vinegar
1/2 cup sour cream
salt and pepper

1. Melt butter in a skillet over medium heat and add the onion and garlic, sautéing until tender.
2. Meanwhile, in a large soup pot, bring chicken stock to a boil and add the beets, boil for about 10 minutes, then add the carrots, potatoes and dill.
3. When potatoes just begin to give to a fork, stir in the cabbage, chopped beet greens and diced tomatoes. Reduce the heat to a simmer and cover, cooking for about 20 minutes.
4. Season to taste with salt and pepper, stir in cider vinegar and serve with a doll of sour cream.

Makes 6 servings

1 medium potato, peeled and cubed
1 tablespoon butter
1/2 small onion, chopped
3 tablespoons bread crumbs
1 lb lean ground beef
1/3 cup heavy cream
1 egg, beaten
1 tablespoon fresh parsley, chopped
2 tablespoons butter
2 tablespoons vegetable oil
1 tablespoon flour
3/4 cup light cream or heavy cream
salt and pepper

1. Bring a pot of water to a boil and cook the potato until tender.
2. Meanwhile, melt butter in a skillet over medium heat. Add the onions and sauté until tender.
3. Combine potato, onion, bread crumbs, ground beef, cream, egg and parsley. Continue to mix until smooth and fluffy.
4. Season meat with salt and pepper and shape into 1" balls. Arrange on a baking sheet, cover and refrigerate for an hour.
5. Heat a large skillet over medium heat. Add 1 tablespoon of the butter and 1 tablespoon of the oil. Cook the meatballs in batches, turning often to preserve their shape. Adding remaining butter and oil as necessary and keep cooked meatballs in a warm place until serving.
6. Once all the meatballs are cooked, stir flour into the pan drippings, then whisk in cream. Continue cooking until thick. Serve with potatoes or cooked egg noodles.

Makes 6 servings

1 large potato, peeled sliced
1 pound eggplant
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 cup crushed tomatoes
1 pound cooked turkey, shredded
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground cinnamon
1/4 teaspoon sugar

1/4 cup butter
2 tablespoons flour
2 cups hot milk
2 eggs, beaten
1/2 cup Parmesan cheese, grated
1/8 teaspoon nutmeg
salt and pepper

1. Preheat oven to 350 degrees.
2. Brush the bottom of a casserole dish with olive oil and layer sliced potatoes. Bake until tender, about 15 minutes.
3. Slice eggplant into 1/2" thick slices and sprinkle lightly with salt. Drain on paper towel.
4. Heat olive oil in a large saucepan over medium heat. Sauté the onion until tender, then stir in the garlic, tomatoes, turkey, oregano, basil, cinnamon and sugar. Simmer sauce gently while preparing bechamel.
5. In a separate saucepan over medium-low heat, melt butter, then whisk in flour and cook for a few minutes. Gradually add in milk, whisking constantly, until fully incorporated. Cook, stirring often, until thickened.
6. Remove the milk from the heat. Add a bit of the milk to the egg and whisk together, then add back to the saucepan. Stir in the Parmesan and nutmeg and season with salt and pepper.
7. Remove the potatoes from the oven. Layer eggplant and turkey and tomato sauce on top of the potatoes, then top with bechamel sauce. Bake in the oven until bechamel has browned, about 30 minutes.

Makes 6 servings

6 medium potatoes, peeled and quartered
3 tablespoons butter
1/4 cup warmed cream
salt and pepper
water

1. Place potatoes in a pot with enough water to cover and bring to a boil over high heat. Cover, reduce heat and continue cooking until easily pierced with a fork, about 20 minutes.
2. Drain potatoes, return to the pot and mash with a fork or hand masher.
3. Stir in butter and season with salt and pepper to taste.
4. Gradually stir in cream until it the potatoes have a creamy consistency. Serve immediately.

Makes 6 servings

1 tablespoon butter
1 medium onion, chopped
1 stalk celery, chopped
3 cloves garlic, minced
3 cups corn kernels
2 small potatoes, cubed
2 cups chicken or vegetable broth
1 teaspoon dried basil
1/4 cup flour
2 cups whole milk
salt and pepper

1. Melt butter in a large soup pot over medium heat. Add the onion and celery and sauté until tender, then add the garlic.
2. Add corn, potatoes, chicken broth and basil to the pot and bring to a simmer. Continue simmering until potatoes are tender.
3. Whisk together milk and flour and pour into the soup.
4. Cook the soup for several minutes until hot and thickened. Season with salt and pepper to taste.

Makes 6 servings

1 cup flour
1/4 teaspoon salt
1 tablespoon vegetable oil
1/3 cup warm water

1 pound potatoes, peeled and cubed
6 scallions, chopped
2 green chilies, seeded and minced
1/4 cup fresh cilantro, chopped
1/2 teaspoon cumin seeds
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
salt
deep fryer

1. Combine flour and salt in a bowl with a fork, then work in oil until fully incorporated like fine crumbs.
2. Gradually add the warm water and blend with a fork until the dough just comes together. You may need more or less water.
3. Transfer the dough to a floured surface and knead until smooth and elastic. Set aside to rest while preparing the filling.
4. Place potatoes in a large pot of water and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender.
5. Drain potatoes and allow to cool to the touch. Mash potatoes with scallions, chilies, cilantro, cumin and cayenne. Season with salt to taste.
6. Divide the dough into 6 equal portions and roll into balls. Roll out one ball on a floured surface to make a flat 6" circle.
7. Cut the circle in half and place one half in front of you. Fold one edge of the cut to the middle of the circle, then fold the other corner over to make a triangular shape. Gently press to seal the edges, leaving the rounded side open.
8. Spoon about 2 tablespoons of the potato mixture into the opening of the triangle. Seal the rounded edge and repeat with remaining dough and filling.
9. Heat deep fryer to 350 degrees. Fry samosas in small batches until golden brown, flipping once, about 1 minute per side.

Makes 6 servings