Scalloped potatoes are the perfect side dish to a hearty winter meal, whether you are serving Thanksgiving Dinner or entertaining your spouse and children. Thin-sliced potatoes are baked in a creamy roux until they are bubbling and golden brown. The addition of chopped onions that slowly caramelize as the potatoes cook makes this Scalloped Potatoes and Onions dish unforgettable.

Ingredients:
5 large potatoes
1 medium onion, chopped
3 tbsp. butter
¼ c. flour
1 ¾ c. chicken broth
2 Tbsp mayonnaise
¾ tsp salt
1/8 tsp pepper
paprika (to taste)
Directions:
Grease a large 2 ½ quart baking dish and set aside. Preheat oven to 325 degrees F.

Peel and slice potatoes into thin slices using a mandolin or sharp knife.

Layer potatoes and onions into the baking dish and set aside.

In a large saucepan, melt butter; stir in flour, whisking until smooth. Slowly add broth, mayonnaise, salt, pepper, and paprika, stirring constantly. Simmer for two minutes or until thick and bubbly.

Pour broth over potatoes and sprinkle with remaining paprika.

Cover and bake for 2 hours or until tender. Serve immediately.

Potato and Tomato Frittata recipe

This is a tasty meal for any time of day. For breakfast, serve it with bacon or sausage, and for dinner, try it with a side salad and a glass of white wine. Serves 4.

Ingredients:
2 tablespoon oil
1 large russet potato, peeled and chopped small
1 small onion, chopped small
1 large tomato, diced, or 1 pint cherry tomatoes cut in half
1 cup mozzarella
4 eggs, beaten
salt and pepper, 1 teaspoon of each
Directions:
In a large skillet, heat the oil over medium heat.

Add the potatoes and onion and cook until the onion is translucent and the potatoes are tender, about 10 minutes.

Toss in the tomatoes and cheese, then pour the eggs over. Add the salt and pepper and stir them completely together.

Turn the oven on to broil. Continue to cook the egg potato mixture over the stove until the bottom is cooked, about 4 minutes.

Place the pan under the broiler and cook the top until browned, about 3 minutes.

Cut into 4 triangles and serve hot or very warm.

All-American Potato Salad recipe
A delicious and classic side dish that will be the hit of any Barbecue or party you bring it to! Simple and easy to make, this All-American Potato Salad can be made a day or two ahead and chilled until ready to serve, and in fact may taste better when made the day before! Serve alongside hamburgers or brats for a Barbecue hit, and watch as kids and adults alike gobble it up.

Ingredients:
2 lb of peeled russet potatoes
2 tablespoons of apple cider vinegar
3 hard-boiled eggs, peeled and cut into small chunks
5 green onions, diced
3 stalks of celery, diced
1/2 cup of mayonnaise.
Bacon bits (optional)
Sweet pickles, diced (optional)
Salt and pepper to taste
Directions:
Place potatoes in a large pot of cold, well-salted water and bring to a boil. Once water reaches a boil, reduce and simmer. Cook for 35 minutes or until potatoes are easily pierced with a knife. Drain and set aside until cool enough to handle, but still warm.

Cut potatoes into bite-sized pieces and mix gently with vinegar, salt, and pepper.

In a large bowl, combine eggs, onion, celery, mayonnaise, bacon bits, and pickles. Add potatoes and gently combine. Place in an airtight container and refrigerate for 4 hours or overnight. Serve cold.