Great with steak or any meat, this is one of our best-loved potato “sidekicks.“ Sometimes I add sliced fresh mushrooms and sliced fresh zucchini tossed with a little olive oil after the potatoes have baked about 15 minutes. —Kelly Ward Hartman, Cape Coral, Florida
I am 90 years old and have been baking this cake very Christmas for 65 years! My sister-in-law gave me the recipe in 1941 and it has been in demand since. My grandchildren have never been able to figure out why it's called a potato cake since it doesn't taste like potatoes.
“I’d been wanting scalloped potatoes for some time, but wasn’t able to find a downsized recipe until I came across this yummy version with a hint of chives,” notes Kathleen Bailey of Penetanguishene, Ontario.
This cute eye-opener is loaded with flavor. “The recipe originally came from a military magazine,” relates Sandra Hough of Hampton, Virginia. “I’ve prepared it several times and it’s quite popular, especially with kids.”
Cook once and eat twice with this hearty Southwestern casserole from Linda Baldwin of Long Beach, California. With help from a few convenience products, it quickly goes together before you freeze it or pop it into the oven to bake.
With just a few minutes of prep, you can toss these savory potatoes into the oven to bake. Seasoned with fresh rosemary and herbs, they bring a pleasantly bold flavor to any meal. –Light & Tasty Test Kitchen