[NASH]

I fry, chip, roast and  boil but what else can I do with a spud ?

[Val H]

http://www.allotment-garden.org/recipe/category/vegetable-recipes/potatoes-recipes/
Just for a few!

[NASH]

Thanks for that Val.

[sclarke624]

Part cook by steaming or boil some tats.  Slice tats thinly.  Put one layer in a casserole dish.  Put some onion on top of that.  Sprinkle some flour.  Put some knobs of butter or marg or benecol on that.  Repeat as many times as you want.  End with knobs of butter etc.  Maybe no flour on the top layer.  Pour in milk to just below top layer.  Bake in oven for an hour covered for until last 15 mins.  

The flour doesn't alway mix in well so a better way is to make the white sauce first and pour in dish then bake, especially if you use semi skimmed milk as I do and don't use cream in the recipe as most recipes say. When I make it for myself quickly I don't really care about lumps of flour but you may 

There are hundreds of variations on this you can add cheese, or mushrooms, do it with stock, or toms.

Basically a potato au gratin or potato dauphinoise.

My favourite dish ever been making this since kids were little.

Important though slice tats thinly, use a mandolin or processor, if you are not going to part cook them first.

Loads of recipes here as well:
http://allrecipes.co.uk/recipes/searchresults.aspx?text=potato&page=1

[flowerpower]

I'm a fan of Nigel Slaters recipe for thinly sliced pots mixed with smoked mackerel in a dish and pour over single cream and or milk mixed with tablespoon of mustard and or horseradish.

Tastes even better the next day

[Mike the Postman]

Part cook by steaming or boil some tats.  Slice tats thinly.  Put one layer in a casserole dish.  Put some onion on top of that.  Sprinkle some flour.  Put some knobs of butter or marg or benecol on that.  Repeat as many times as you want.  End with knobs of butter etc.  Maybe no flour on the top layer.  Pour in milk to just below top layer.  Bake in oven for an hour covered for until last 15 mins.  

The flour doesn't alway mix in well so a better way is to make the white sauce first and pour in dish then bake, especially if you use semi skimmed milk as I do and don't use cream in the recipe as most recipes say. When I make it for myself quickly I don't really care about lumps of flour but you may 

There are hundreds of variations on this you can add cheese, or mushrooms, do it with stock, or toms.

Basically a potato au gratin or potato dauphinoise.

My favourite dish ever been making this since kids were little.

Important though slice tats thinly, use a mandolin or processor, if you are not going to part cook them first.

Loads of recipes here as well:
http://allrecipes.co.uk/recipes/searchresults.aspx?text=potato&page=1

Mmmmmmm,my gran used to make that when I was a kid.She did it with bacon and cheese though.It was absolutely delicious!