• 2 pounds potatoes, washed and scrubbed
• ½ cup butter
• ½ cup parmesan, grated
• 4 eggs, separate egg yolks from whites
• ½ cup heavy cream
• Salt – nutmeg

DIRECTIONS

1. Preheat the oven to 400 degrees F.
2. Boil potatoes in salted water until tender. Let cool and peel.
3. In a bowl – mash the potatoes. Add butter, parmesan, egg yolks, some salt and nutmeg and heavy cream. Continue mashing until all ingredients are well combined.
4. Beat egg whites until they hold a stiff pick and gently add in the mashed potatoes.
5. Well butter a deep baking dish and spoon in the potato mixture.
6. Bake for 25 minutes or until golden brown.

Romama’s Note: Serve the Oven Baked Mashed Potatoes straight out of the oven!

Related recipes:

1. Oven Baked Cod Fillets with Potatoes
2. Oven Baked Mushroom Risotto
3. Oven Baked Seafood Risotto

• 2 pounds medium sized potatoes, scrubbed cleared
• 3-4 scallions, chopped
• 2 tablespoons butter
• ½ cup whole milk
• 1 ½ cup 2 percent Greek yogurt
• 1 tablespoon parsley, chopped
• Salt and pepper

DIRECTIONS

1. Boil potatoes in salted water. Peel and keep warm.
2. In a skillet – heat the butter and sauté the scallions until softened. Pour in the milk and let simmer for 15 minutes. Add yogurt, season with salt and pepper and stir to combine well.
3. Remove from heat and pour the sauce over the potatoes. Sprinkle with parsley.

Romama’s Note: Serve the Boiled Potatoes with Yogurt Sauce while still warm for best results!

Related recipes:

1. Potatoes in Tomato Sauce (Giahni Potatoes)
2. Sliced and Stuffed Colorful Potatoes
3. Oven Baked Cod Fillets with Potatoes

• 3 – 3 ½ pounds potatoes, peeled and thinly (1/4 inch thick) sliced
• 2 cups grated cheese (Swiss or Gruyere cheese)
• 1 ½ cup half and half or crème fraiche
• 2 teaspoons butter
• Salt and pepper

DIRECTIONS

1. Preheat the oven to 425 degrees F.
2. In a large bowl – add the potatoes half the grated cheese – half and half and season with salt and pepper. Toss to combine well.
3. In a greased baking dish, layer the potatoes, add the butter and cover. Bake covered the baking dish sprinkle with the remaining cheese and bake at 475 degrees F for 5-10 minutes longer, or until golden brown.

Related recipes:

1. Cauliflower Au Gratin
2. Potatoes in Tomato Sauce (Giahni Potatoes)
3. Oven Baked Cod Fillets with Potatoes

• 2 pounds potatoes, peeled – cut into wedges
• 1 large tomato, peeled-seeded-chopped
• 1 can tomato juice (8 ounces)
• 1 onion, thinly sliced
• 2 scallions, chopped
• 1/3 cup parsley, chopped (optional)
• ½ cup olive oil
• Salt and pepper
• 1 garlic clove, chopped
• Oregano (optional)

DIRECTIONS

1. In a large casserole – add olive oil, onion, scallions, garlic and sauté until translucent. Add tomato and cook for 5 minutes longer.
2. Increase the heat and add potato wedges. Stir gently and add tomato juice. Add 1 ½ glass of water and season with salt and pepper. When potatoes are almost cooked, add parsley. Test potatoes with a fork and if tender remove from heat.  Let stand for 15 minutes and serve. Season with some oregano (optional).

Romama’s Note: If the Potatoes in Tomato Sauce are tender but there is still some water left in the casserole, do not cook longer, as potatoes will absorb some more water after you have removed the casserole from heat. If you need to add more water while cooking, add boiling water.

Related recipes:

1. Fish in Tomato Sauce
2. Tomato Sauce with Eggs and Feta Cheese
3. Boiled Potatoes with Yogurt Sauce

For the dough:

• 1 glass corn oil
• 1 glass water
• 1 glass parmesan, grated
• 2 pounds all purpose flour
• Salt

For the filling:

• 2 potatoes, boiled and peeled and mashed
• 3 eggs, beaten
• 1 pound feta cheese, crumbled
• 4 ounces margarine
• ½ cup whole milk

DIRECTIONS

1. Preheat the oven to 350 degrees F.
2. In a casserole add the water and bring to boil. Remove from heat and stir in the oil and grated parmesan. Gradually fold in the flour until a soft dough is formed (you may use a little more or a little less flour). Cover the dough and let stand for 30 minutes.
3. Prepare the filling by mixing mashed potatoes, eggs, feta cheese, margarine and milk.
4. Separate the dough into 2 pieces and roll out both on a floured working surface. Oil a baking dish and lay the first dough. Evenly spread the potato filling and cover with the second dough. Press the bottom and the covering layer of dough all around the sides to seal. Prick with a fork several times over the pie to allow steam to escape while baking.
5. Bake for 1 hour until golden brown.

Romama’s Note: Using the same dough recipe, you can also make boreks or any small pie with the potato filling.

Related recipes:

1. Tiropitakia – Cheese Pie Triangles
2. Lamb Pie
3. Spinach Pie or (The Greek Spanakopita)

• 2 pounds dried cod fillets, soaked overnight
• 2 leeks, coarsely chopped
• 1 onion, coarsely chopped
• 1 celery stalk, cut into small pieces
• ¾ cup olive oil
• 1 garlic clove, chopped
• 1 ½ cup tomatoes, diced
• 2 pounds potatoes, boiled – peeled and sliced (1/4 inch thick)
• Salt and pepper
• Parsley, chopped
• Combine 2 tablespoons plain bread crumbs + 2 tablespoons grated parmesan

DIRECTIONS

1. Preheat the oven to 350 degrees F.
2. In a casserole – add water and boil the soaked cod fillet for 2 minutes. Drain and let cool. Remove skin and bones. Arrange fish fillet in a baking dish.
3. In a frying pan – heat half of the olive oil and sauté leeks, onion, celery and garlic until golden. Add the tomatoes and let simmer for 30 minutes. Season with salt and pepper.
4. Arrange potato slices over the cod fillet and cover with the tomato sauce. Sprinkle with parsley-breadcrumbs and parmesan. Drizzle with the remaining olive oil and bake for 25 minutes until golden brown. Remove from heat and serve.

Romama’s Note: If you use fresh or frozen fillet, you do not need to presoak. Just boil for 2-minutes and follow the recipe steps.

Romama’s 2^nd Note: The Oven Baked Cod Fillets with Potatoes are best served as soon as you take them off the heat. Do not let them cool.

Related recipes:

1. Oven Baked Mashed Potatoes
2. Oven Baked Mushroom Risotto
3. Oven Baked Seafood Risotto

• 4 medium sized potatoes, well scrubbed and washed
• 3 tablespoons of corn kernel
• 3 ounces of canned tuna in olive oil
• 2 ounces of grated cheddar cheese
• 2 medium tomatoes, sliced
• 1 small cucumber, washed and sliced
• 2 radishes, sliced
• 4 tablespoons of mayonnaise

DIRECTIONS

1. Preheat the oven to 425 degrees F
2. Place one potato in the bowl of a wooden spoon. Use a very sharp knife and slice the potato (1/4 inch thick slices) until the knife reaches the spoon and cannot cut any further. That first little slice will most likely fall off, but that’s not a problem. Repeat with the remaining potatoes.
3. Brush with olive oil, trying to brush in between of each slice. Place potatoes on a baking sheet and bake for 1 hour.
4. In the meanwhile, let’s prepare the filling. In a bowl – mix tuna chunks, corn kernels, cheese and mayonnaise.
5. Remove the potatoes from the oven, and let them cool down. Spoon the filling between slices, alternating with tomato and cucumber slices. Season with salt and pepper. You can use the radish slices to decorate.

Romama’s Note: If you want to reduce the cooking time, you can microwave the sliced potatoes, in a bowl covered with wax paper. You should microwave them for 10 minutes on high, until you can easily piece the skin of the potatoes with a fork. Drizzle with olive oil and broil for about 5 minutes until the potatoes are golden brown. Let them cool down before continuing to filling the potatoes with the stuffing.

Related recipes:

1. Potatoes in Tomato Sauce (Giahni Potatoes)
2. Oven Baked Mashed Potatoes
3. Colorful Fusilli – Pasta Salad