For this dish I use Tyler’s Ultimate Stuffed Potato recipe and just make a few changes. I basically use more milk in the mornay (fancy name for cheese sauce) and add more veggies. I also skip his last step where he puts the stuffed potato back in the oven and tops it with MORE cheese (why do I skip that step again?) This can be a meal in itself, especially if you choose to add the bacon. We always have leftovers that we eat the next day for lunch. 

Ingredients

• 4 medium-sized russet potatoes
• Extra-virgin olive oil
• Kosher salt
• 1/2 stick butter
• 1/4 cup all-purpose flour
• 1/2-1 cup milk (heated)
• About 2 cups shredded sharp Cheddar
• about 4 cups of blanched or steamed broccoli and/or cauliflower florets
• bacon or prosciutto (if you have it ), cooked until crisp and diced
• chives, chopped
• freshly ground black pepper

Directions

Preheat oven to 400 degrees F.

“Begin by baking the potatoes, as this will take the longest. Place potatoes onto a baking sheet. Pierce with a fork, drizzle with olive oil and season with salt. Place into preheated oven and bake for about 1 hour.

While they are baking, prepare the stuffing. Make a mornay sauce by combining the butter and flour over medium heat (your making a roux here) and then whisking in the milk*. Fold in about 2 cups cheese and stir until melted. Once melted, remove from heat and fold in the cooked broccoli florets, crispy bacon bits, chopped chives and season with salt and freshly ground black pepper.”

*If you’ve never made a mornay sauce, I’ve found that by heating my milk up first I have a better result with the sauce thickening evenly.  Also, be careful how fast you pour in the milk and whisk. whisk, whisk.  Pouring too slow might leave you with too thick of a sauce, and pouring to fast could prevent it from thickening. If your sauce seems too thin, cook it a bit longer until it thickens. If it start getting too thick, turn down the heat or add more milk.

Tip: If you’re short on time, give the potatoes a head start in the microwave before putting them in the oven.

Tip #2: Now that you know how to make a mornay sauce, you can make your own mac and cheese!

Not quite in time for your 4th of July picnic, but if you’re looking for a no frills, basic potato salad to bring to your next summer bbq, look no further!  I really love the way she suggests cooking the potatoes. They come out perfect every time. I questioned the amount of dill here (seems extreme), but I gave it a go, and it really gives the salad a fresh flavor.This time I added bacon, which was delicious.  Next time I’m going to add some finely chopped sun dried tomatoes.

*this can totally be made the day before – just leave out the bacon if you want it to be crispy.

Ingredients

• 3 pounds small white potatoes (I used baby red this time)
• Kosher salt
• 1 cup mayonnaise
• 1/4 cup buttermilk
• 2 tablespoons Dijon mustard (I actually have coarse ground Dijon mustard, so I just used 4 TBS)
• 2 tablespoons whole-grain mustard
• 1/2 cup chopped fresh dill (I know this seems like a lot, but it really doesn’t overwhelm the final product –don’t use dried)
• Freshly ground black pepper
• 1/2 cup chopped celery
• 1/2 cup chopped red onion
• optional: crispy bacon to sprinkle on top

Directions

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, depending on their size, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes, depending on their size. Don’t forget about them or they could overcook –like mine almost did! 

Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.

When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt (I’d start out with just 1 tsp and then check the taste) and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.