Our Favorite Potato Recipes Cookbook

Two moms with small children, we were looking for a way to do what we loved and stay home with the kids too. We had always shared a love of home cooking and making memories with family & friends and so, after many a conversation over the backyard fence, Gooseberry Patch was born. We put together our first catalog at our kitchen tables, enlisting the help of our loved ones wherever we could. From that very first mailing, we found an immediate connection with many of our customers and it wasnt long before we began receiving letters, photos and recipes from these new friends. In 1992, we put together our very first cookbook, compiled from hundreds of these recipes and, the rest, as they say, is history. Hard to believe its been over 25 years since those kitchen-table days! From that original little Gooseberry Patch family, weve grown to include an amazing group of creative folks who love cooking, decorating and creating as much as we do.

Today, were best known for our homestyle, family-friendly cookbooks, now recognized as national bestsellers. One things for sure, we couldnt have done it without our friends all across the country. Each year, were honored to turn thousands of your recipes into our collectible cookbooks. Our hope is that each book captures the stories and heart of all of you who have shared with us. Whether youve been with us since the beginning or are just discovering us, welcome to the Gooseberry Patch family!

Welcome

Dear Friend, Whether smashed, shredded or baked, it seems like nearly all our favorite comfort foods include potatoes! In Our Favorite Potato Recipes , youll find over 60 delicious ways to enjoy the humble spud...plus some new twists on the sweet potato too! From breakfast to dinner and everything in between, spud fans will love recipes like Cheese, Bacon & Potato Tart, Sweet Potato Waffles, Southwestern Chicken-Potato Salad, Chile-Cheese Taters, Cheesy Broccoli-Potato Soup and Hearty Beef Stew Casserole. Weve even thrown in a few surprises like Creamy Potato Soup Mix and 1-2-3 Potato Candy! Better save room for seconds...

These are some HOT potatoes!
Jo Ann & Vickie

Copyright

Gooseberry Patch
2500 Farmers Dr., #110
Columbus, OH 43235 www.gooseberrypatch.com 1-800-854-6673 Copyright 2009, Gooseberry Patch 978-1-62093-058-8
All rights reserved. No part of this book may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and recording, or by any information storage and retrieval system, without permission in writing from the publisher.

Cheese, Bacon & Potato Tart

Serves 8 1 T. butter, softened 1 lb. bacon 1-1/2 lbs. shredded Cheddar cheese, divided salt and pepper to taste Spread butter in an 8" round baking pan; place bacon over butter, arranging in spoke-like fashion. shredded Cheddar cheese, divided salt and pepper to taste Spread butter in an 8" round baking pan; place bacon over butter, arranging in spoke-like fashion.

Bring bacon up the sides and over the edge of the pan. Top with half the potatoes; sprinkle with half the cheese. Layer with remaining potatoes and cheese; top with salt and pepper. Fold ends of bacon slices across the top. Bake at 400 degrees for about one hour, or until potatoes are tender. A. A. A.

Milne

Topsy-Turvy Potato Torte

Makes 4 servings 1 c. shredded Cheddar cheese 1/2 lb. bacon, crisply cooked and crumbled 2 T. olive oil 3 potatoes, peeled and diced 1/2 c. red pepper, chopped 1/2 c. milk Garnish: fresh chives, chopped Sprinkle cheese and bacon in an 8" round cake pan sprayed generously with non-stick vegetable spray; set aside. milk Garnish: fresh chives, chopped Sprinkle cheese and bacon in an 8" round cake pan sprayed generously with non-stick vegetable spray; set aside.

Heat oil in a skillet over medium heat; add potatoes, red pepper, onion and garlic. Cover and cook until potatoes are tender, stirring occasionally. Add salt and pepper to taste. Spoon potato mixture into pan; set aside. Whisk together eggs and milk; add salt and pepper to taste. Pour evenly over potatoes.

Bake at 350 degrees for 20 minutes, until eggs are set. Run a knife around edge of pan; invert onto a serving plate. Cut into wedges to serve. Its easy to save leftover fresh herbs. Spoon chopped herbs into an ice cube tray, one tablespoon per cube. Cover with water and freeze.