Rustic Twice-Baked Potato Casserole

NUTRITIONAL INFO;  (for a 2/3 cup serving): 145 calories, 4.7g fat, 19.5g carbs, 2.9gfiber, 6.5g protein; Weight Watchers PtsPlus: 4

Rustic Twice-Baked Potato Casserole

The ingredients; 

• 5 lbs russet potatoes, baked (approx. 12 cups when chopped)
• 1/2 cup grated Parmesan cheese
• 8 oz. sharp cheddar cheese, grated & divided
• 3/4 cup low fat Greek yogurt
• 1/4 cup skim milk
• 3/4 teaspoon dry ground mustard
• 1-1/2 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 3/4 teaspoon garlic powder (or 2-3 minced garlic cloves)
• 1/4 teaspoon onion powder
• 1 or 2 dashes cayenne pepper (optional)
• 1 cup chopped green onions, white and green parts, divided

Steps for preparation :

        Firstly, Preheat oven to 400 degrees. Scrub potatoes under running water.do not forget  Use a metal fork to poke a few holes in each potato. After that, Place on rack in oven and bake for 50-60 mins, until soft when squeezed. Remove and cool entirely or refrigerate for gathering casserole later.

    TO ASSEMBLE CASSEROLE: Preheat oven to 350 degrees. Leaving skin on, chop baked, cooled potatoes into 3/4" cubes and add to large bowl. In separate small bowl, add yogurt,  dry mustard, garlic powder, onion powder,milk, Parmesan cheese, 1/2 cup shredded cheddar cheese, salt, pepper, cayenne (if using), and 3/4 cup green onions; stir till mixed. Pour over potatoes and toss until mixed.After that  Transfer mixture to an oiled or sprayed 3-quart (9x13") clear baking dish. 

      Sprinkle left cheddar cheese on top. Bake uncovered 45-55 mins, until lightly browned on top, and edges and bottom are visibly well browned. Remove from oven and sprinkle 1/4 cup chopped green onions on top.

     MAKE AHEAD TIP.  refrigerate it after covering the dish  for up to 1 day in advance.. Remove from the fridge a 30 minutes before you want to bake it, 

      Finally,  Keep them in the fridge and reheat  in the oven, or on the stove top or grill. After that, Try reheating in a skillet on the stove-top in order to restore those crispy, brown parts. Great with breakfast that way. Or, wrap it in a foil packet and reheat it on the grill--it can also get brown and crispy that way. 

Scalloped Potatoes

The ingredients:

4 cups thinly sliced potatoes

1 1/2 cups milk

1 teaspoon salt

1 dash cayenne pepper

1/2 cup grated cheese, to sprinkle on top

3 tablespoons butter

3 tablespoons flour

1 cup grated sharp cheddar cheese

paprika

Steps for preparation :

1.  melt butter and blend in flour In a small sauce pan,
2. Let sit for a minute.
3. Add all of cold milk, stirring with a whisk.
4. Season with  cayenne and salt.
5. Cook sauce on low until smooth and boiling, stirring from time to time with a whisk.
6. Reduce heat and stir in cheese.
7. Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
8. Pour half of cheese sauce over potatoes.
9. Do the same with second layer of potatoes and cheese sauce.
10. Disperse the remaining cheese on top.
11. For a color, Top with some paprika 
12. Bake uncovered for approximately  60 minutes at 350°F.

mac & cheese

The Ingredients :

• Vegetable oil
• 1 pound elbow macaroni or cavatappi
• Kosher salt
• 1 quart milk
• 8 tablespoons (1 stick) unsalted butter, divided
• 8 ounces extra-sharp Cheddar, grated (2 cups)
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup all-purpose flour
• 12 ounces Gruyere, grated (4 cups)
• 1/2 teaspoon ground nutmeg
• 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
• 3/4 pound fresh tomatoes (4 small)

Steps for preparation:

firstly, Before starting, Preheat the oven to 375 degrees F.

       Secondly, Drizzle oil into a large pot of boiling salted water. After that, Add the macaroni and cook according to the instructions on the package, 6 to 8 mins. Drain enough

  Thirdly, In the meantime, heat the milk in a small saucepan,without boiling it.Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk.

        Fourthly, While whisking, add the hot milk and cook for one or two mins, until smooth and  thickened . Off the heat, add 1 tablespoon salt, pepper,  the Gruyere, Cheddar,  and nutmeg. After that Add the cooked macaroni and stir well.  Then,  Pour into a 3-quart baking dish.

       Finally, Slice the tomatoes and arrange on top. Melt the 2 tablespoons of butter, immix them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 mins, till  the macaroni is browned on the top  or until the sauce is bubbly.

Hasselback Potatoes

The Ingredients :

• 6 Medium Size Potatoes
• Freshly Ground Black Pepper
• 2 - 3 Cloves Garlic, thinly sliced
• 30 g Butter
• Maldon Sea Salt
• 2 Tbsp Olive Oil

Steps for preparation :

1. Before starting, Preheat the oven to 220˚C (425˚F).
2. Put the potato the  flat side down on a chopping board . Start from one end of the potato, cut nearly all the way through, at about three to four millimeter intervals.
3. Arrange the potatoes in a baking tray and insert the garlic in between the slits. After that, Scatter some butter on top of each potato.
4. Then drizzle the olive oil and sprinkle  freshly ground black pepper ans some salt.
5. Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.
6. serve & enjoy 

Hasselback potatoes

The ingredients :

•     18 medium potatoes (oval shaped) or 36 new potatoes
•     Maldon salt
•     5 tablespoons olive oil
•    45 grams butter

Steps for preparation :

1.     If you're using the larger potatoes, preheat the oven to 210°C/gas mark 7/425ºF;  for roasting new potatoes, preheat to 200°C/gas mark 6/400ºF.
2.  Put each potato, in turn, in the bowl of a wooden spoon, its similar to if  you would carry an egg in an egg-and-spoon race, and cut across at about 3mm / one-eighth of an inch intervals.
3.     After  you've cut them , You should put the baking tin on the hob with the butter and oil and heat up till sizzling. After that, Turn the potatoes well, putting them in upside down (ie, cut side down) first, then the right side up, and spoon the fat over them.
4.     Before  putting the potatoes  in the oven, Sprinkle each potato well with salt : cook the large potatoes for about 80 minutes, testing to see if  the flesh is soft (you may need additional 10 minutes for this); 40 mines should be fine for the new potatoes.
5.     BEFORE SERVING.  Transfer to a warmed plate.

Baked Zucchini

The ingredients

•     2 medium zucchini
•     1 tablespoon fresh oregano or 1 teaspoon dried oregano
•     2 tablespoons butter, melted (or olive oil)
•     salt & pepper
•     1/4 cup parmesan cheese, grated

Steps for preparation:

1.     Slice zucchini in 1/8 to 1/4 inch slices.
2.     Toss with melted  oregano and butter.
3.     Arrange in a single layer on a greased baking sheet.
4.     Sprinkle with parmesan cheese.
5.     Bake  for 35-40 minutes , uncovered, at 350 degrees F
6.      Finally, to tasteSeason with salt and pepper.