Thursday, August 9, 2012

Potatoes Nolana

As a young cook, I used recipe books extensively.  My favorites were always the church cookbooks that had members tried and true recipes.  I spent my days raising two daughters, getting my undergraduate degree in education, and trying to be the perfect little housewife, wowing my husband with my cooking.  If you've read my posts, you know that I had more than one blunder or two in the kitchen...but as my husband says, "Age and wisdom, outweighs youth and treachery".  Thank God I cook a lot better today. 

One of the first dishes I ever made was this dish called Potatoes Nolana, which I stole from somewhere from some church cookbook titled Potatoes Anna.  With my own little addition or two from time to time, it became a staple in our household at dinner.  It takes literally four ingredients and is good every single time.

You can add any number of additions to this recipe.  Cheese is sometimes sprinkled on top, along with onions between the layers if I am feeling industrious.  Make it your own and enjoy. Remember cooking doesn't have to ever be hard.  It should be stress free and never a hassle.

Potatoes Nolana

6 - 8 medium sized potatoes of any kind, scrubbed clean with water, peeled or left with skins on
1 stick butter or margarine, melted
salt and pepper to taste

Grease a Pyrex pie dish.  Peel and slice potatoes in 1/4 inch slices.  Melt butter in a microwave bowl until just melted.  Begin by spooning 1 teaspoon of butter or margarine in the dish.  Layer one layer of potatoes on the butter.  Spoon 1 to 2 teaspoons of butter on first layer of potatoes, then season with salt and pepper.  Continue layering until all potatoes are layered and butter is used.  Cover tightly with foil and cook in oven until potatoes are fork tender.  Be careful removing the foil as the steam will burn you horribly.  Cajun seasoning is used instead of salt and pepper sometimes!


Alise @ The Ranch Kitchen

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