POTATO PUFFS.

Rhodesian Cook Book

POTATO PUFFS

Ingredients

3 cups of mashed potatoes 
2 eggs 
1/3 cup sour cream (optional extra for serving).

1 heaping cup shredded sharp cheddar cheese 

2 tablespoons grated Parmesan 

2 tablespoons chopped chives or parsley

Salt and black pepper, to taste 

Directions Preheat oven to 400 degrees F. Lightly grease with butter 8 - 9 of the wells of a nonstick muffin pan. In a medium mixing bowl whisk the eggs then mix in the sour cream. Stir in both cheeses and the chives. Add potatoes and mix well. Spoon them into the pan filling the cups to slightly below the top. Bake 25- 35 minutes until they pull away from the sides of the cup and are golden brown. Remove from oven and let them cool 5 minutes in pan. Serve with sour cream if desired.

Creamy Scalloped Potatoes with Ham

Creamy Scalloped Potatoes with Ham

Inspired by About Southern Food
Printable Recipe

Note: My recipe includes more vegetables and more sauce than the original recipe and it needed a longer baking time which I shared below.

3 pounds peeled potatoes, thinly sliced with a mandoline or very sharp knife, about 6 to 8 cups sliced potatoes
5 tablespoons butter or margarine
3/4 cup chopped celery
9 green onions, with about 3 inches of green top, chopped or 1 small leek, just the white and light green parts - chopped.
3/4 cup chopped carrots
2 cups diced cooked ham (I bought 1 pound of Boar’s Head ‘Sweet Slice’ ham in my deli. I had them cut it into 2, ½-inch slices which I diced)
5 tablespoons flour
2-1/2 to 3 cups milk
¾ teaspoon salt
¾ teaspoon pepper
1-1/2 cups shredded white cheddar cheese

In a large saucepan, melt butter over medium low heat; add celery, green onions, carrots, and ham. Sauté, stirring frequently, until vegetables are tender. Add flour, stirring until well blended. Gradually add 1 1/4 cups milk, stirring constantly. Continue cooking, stirring constantly, until mixture is bubbly; add 1 cup cheese. Cook until cheese is melted; add more milk if mixture is very thick. In a 2-quart casserole, place a layer of the potatoes, a layer of sauce, then repeat layers. Bake at 325° for approximately 75 to 90 minutes, or until the potatoes are fork tender.

Serves 4 to 6

POTATO BURGER PIE

400 g potatoes, grated
1 large onion, grated
400 g beef mince, (ground beef)
Salt and pepper
30 ml parsley, chopped
1 226g tin tomatoes.

METHOD
Combine all the ingredients and turn into a casserole.
Bake, covered at 170 C for 60 mins. Uncover and bake for a further 30min.