SMALL YELLOW POTATOES RECIPES

Steps:

• Preheat oven to 350˚F. Spray a 7x11 or an 8x8 baking dish then set aside.
• Peel and slice the potatoes 1/8" thick using a mandolin for even size slices. Place sliced potatoes in a medium size sauce pan and add just enough water to cover the potatoes. Bring the potatoes to a boil then immediately drop the heat to a low simmer and cook for exactly 5 minutes. You just want them to start to cook but not cook through. Drain well then either blot the potatoes with paper towels to remove excess moisture or lay in a single layer on a cooling rack and leave until they are cool enough to handle. I find that placing them in a single layer onto cooling racks works best.
• Slice the onion wafer thin. Once the onion is sliced you can cut into smaller pieces if desired. Separate the pieces and set aside.
• Shred the cheeses and mix together then set aside.
• In a saucepan melt the butter over medium heat. Sprinkle the flour and dry mustard over top of the butter and whisk constantly while cooking for about 2 minutes. Pour in the chicken broth and whisk until it begins to thicken. Lower the heat and add the milk. Whisk and cook for about 2 or 3 minutes minutes or until it starts to thicken slightly. Turn off heat and set aside.
• Place a layer of potatoes into the bottom of the prepared baking dish. Sprinkle some of the sliced onion over the potato layer. Evenly sprinkle 1/3 of the cheeses on top of the onion. Place another single layer of potatoes, the remaining sliced onions then 1/3 of the cheeses. Place the final layer of potatoes then pour the sauce over all. If all of your potatoes are not covered by the sauce add a small amount of milk or cream. Lastly sprinkle the remaining cheese over top of the potatoes then cover and bake for 40 minutes.
• After 40 minutes remove the cover and bake for an additional 20 minutes or until the top is lightly browned and the cheese has melted. Allow it to rest for 10 - 15 minutes before slicing and serving with a garnish of snipped chives.

Steps:

• Preheat oven to 375°F. Arrange potatoes in 13x9x2-inch glass baking dish. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves. Pour over potatoes; toss to coat. Cover dish tightly with foil.
• Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes. DO AHEAD: Bake the potatoes to this point up to three days ahead of time. Cool, then store covered in the refrigerator. Reheat, covered, in a 375°F oven until warmed through, 8–10 minutes.
• Increase oven temperature to 500°F. Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.