Sun Baked Scalloped Potatoes

Two Baking Pans

This recipe makes use of celery leaves, another part of a vegetable that often gets tossed away.

Solar Scalloped Potatoes with Cheddar Cheese

Ingredients

6 medium potatoes, peeled and cut into 1/8-inch slices

1 onion, thinly sliced

1/4 cup celery leaves

1 tablespoon dried parsley

2 tablespoons butter

1/4 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon pepper

1 cuan evaporated milk

1 cup shredded Cheddar cheese

1/2 teaspoon paprika

Preparation

Set Sun Oven out to preheat. Spray a baking pan with cooking spray.

Layer the potatoes and onions in the prepared pan, starting and finishing with a layer of potatoes and overlapping the potatoes slightly. Use a blender or food processor to combine the celery leaves, parsley, butter, flour, salt, pepper, and cheese until smooth. Pour the cheese mixture over the potatoes and onions. Sprinkle with paprika. (can be prepared ahead up to this point. Cover with plastic wrap and refrigerate up to 24 hours. Bring to room temperature before continuing) Use a second baking pan to cover as a lid and transfer to the Sun Oven. Bake until the potatoes are tender and bubbly, 1 1/2 to 2 hours.

Makes 6 servings.

Sun Baked Loaded Potatoes

Chicken Rack

These baked potatoes are as colorful and pretty as they are good. Serve them as a side dish with grilled meats or on their own as a light lunch.

Mediterranean Potato and Cheese Packets

Ingredients

4 medium potatoes, cut into eighths

12 pearl onions, trimmed and peeled

12 cherry tomatoes

4 cloves garlic, thinly sliced

4 ounces feta cheese, crumbled

2 teaspoons olive oil

1 1/2 teaspoons chopped fresh rosemary

1/2 teaspoon dried oregano

Salt and pepper to taste

Preparation

Set Sun Oven out to preheat. Place a metal rack in a baking pan. Cut 4 (15 x 12-inch) pieces of aluminum foil.

Place 1 potato, 3 onions, and 3 cherry tomatoes in the center of each piece of foil. Sprinkle each potato combo with 1 clove of the garlic, and 1 ounce of the cheese. Drizzle 1/2 teaspoon of olive oil over each combo. Evenly sprinkle the rosemary and oregano over each one. Season with salt and pepper. Fold the foil to close each packet. Place the packets on the rack. Pour 1/4 cup water into the pan. Cover with a second baking pan and transfer to the Sun Oven. Bake until the potatoes are soft, 45 minutes to 1 hour.

Makes 4 servings.

Rich and Creamy Sun Oven Scalloped Potatoes

APNCyber

Cheesy, creamy solar baked potatoes. What’s not to like.

Sun Oven Scalloped Potatoes with Ham

Ingredients

1 cup evaporated milk

1/4 cup milk

1 clove garlic, minced

1/2 teaspoon salt

1/8 teaspoon pepper

2 pounds russet potatoes, scrubbed (or peeled), sliced into 1/8-inch rounds

8 ounces cooked ham, chopped

4 ounces Gruyere or Swiss cheese, shredded

1/4 cup freshly grated Parmesan cheese

Preparation

Set Sun Oven out to preheat. Grease a baking pan; set aside.

Arrange half of the potatoes in the prepared baking pan, overlapping slightly. Sprinkle the ham over the potatoes. Pour half of the milk mixture over the ham; sprinkle with half of the Gruyere (or Swiss) and Parmesan. Arrange the remaining potatoes over the cheese. Add the remaining milk mixture followed by the remaining cheeses. Cover with a second baking pan or tin foil and a dark dish towel. Transfer to the Sun Oven and bake until the potatoes are tender, 1 to 1 1/2 hours. Let stand for 10 minutes before serving.

 

Solar Mashed Potatoes

APNCyber

Cook the potatoes while the sun is shining then finish up stove top just before serving. Use any excess cooking liquid to make some soup.

Garlic Mashed Potatoes

Ingredients

1 1/2 pounds russet potatoes, peeled and cut into 2-inch pieces

3 cloves garlic, peeled and cut in half

2 cups chicken or vegetable broth

1/4 cup olive oil

1/2 cup freshly grated Romano cheese

salt and pepper to taste

Preparation

Set Sun Oven out to preheat.

Put the potatoes and garlic in a large pot with the broth. Cover and transfer to the Sun Oven. Cook until the potatoes are soft. Drain in a colander over a pot to catch the cooking liquid; keep warm. Return the potato mixture to the pot and mash with a potato masher. Stir in the oil and enough of the cooking liquid to obtain the desired consistency. Stir in the cheese. Season to taste with salt and pepper.

Makes 6 servings.

 

Garlic-Potato Soup

Garlic Soup

We’ve been fighting off colds this week and got tired of the usual chicken soup. I’d heard garlic is another good way to keep a cold at bay and decided to put it to the test with this recipe.

Garlicky Solar Soup

Ingredients

1 tablespoon olive oil

1 onion, chopped

24 cloves garlic, peeled

2 large russet potatoes, peeled and cut into chunks

6 cups chicken or vegetable stock

salt to taste

Fresh thyme and sage for garnish

Preparation

Set Sun Oven out to preheat.

Heat the oil in a large pot over medium heat. Add the onion and cook, stirring often until translucent, about 5 minutes. Add the garlic and continue cooking and stirring until the onion is softened and the garlic cloves are just beginning to brown, about 5 more minutes. Stir in the potatoes. Pour the broth over the potatoes. Cover and cook in the Sun Oven until the potatoes are very tender, 1 1/2 to 2 hours. Use a handheld immersion blender to puree the soup until smooth. Season to taste with salt. Garnish with thyme and thinly sliced sage.

Makes 4 servings.

Potato and Salmon Bake

Salmon Bake

Torta, Italian for cake, is a good name for this savory treat. The potato, cheese, and salmon mixture resembles cake batter and the end result is light and delicious.

Torta di Patate e Salmone

(adapted for the Sun Oven from Bon Appétit)

Ingredients

2 1/2 pounds russet potatoes, peeled and cut into 1-inch chunks

1 cup low fat milk

4 ounces soft goat cheese

3 tablespoons freshly grated Parmesan cheese, divided

2 large eggs

1 can (14.5-ounce) pink salmon (with bones), drained, skin removed

1/2 cup chopped green onions (about 4)

Preparation

Set Sun Oven out to preheat. Spray a baking pan with cooking spray.

Cook the potatoes in a large pot of boiling, salted water until soft, about 20 minutes. Drain and transfer to a large bowl. Add the milk, goat cheese, and 2 tablespoons of the Parmesan. Use an electric mixer to beat until just smooth. Season with salt and pepper. Beat in the eggs. In a small bowl, use your hands to separate the salmon into chunks and smash the bones. Use a rubber spatula to mix in the salmon and green onions into the potato mixture. Spread the mixture evenly into the prepared baking dish. Cover with a second baking dish and bake in the Sun Oven until heated though and golden, 1 to 1 1/2 hours. Let cool slightly and serve.

Makes 6 servings.

 

Sensational Solar Baked Potatoes

Baked Potatoes

There’s really nothing easier to cook in a Sun Oven than baked potatoes. Well scrubbed potatoes can be placed along side a pot or even on the lid. They’ll come out just fine. They don’t even need to be pierced with a fork. However, when baked potatoes are the only thing I’m cooking in the Sun Oven I like to wrap them in aluminum foil and put them in a lidded roasting pan (the rack is optional). This way the steam gets trapped in but the heat is not deflected by the shiny foil. The cooking time will vary depending on the size of the potatoes but 1 1/2 to 2 hours on a nice sunny day should do the trick.

 

Solar Veggie Mash

AA Oval Roasting Pan

After years of leaving them on the plate I finally found a way to actually eat the boring steamed carrots that many diners and restaurants seem to believe are perfectly acceptable to serve as the vegetable included with the dinner entrees. I mash them up with a fork and mix them in with the potatoes. I’ve done it so many times that I came up with this recipe for homemade carrot-potato mash. And I always serve something green as the vegetable – as it should be.

Solar Roasted Mashed Potatoes and Carrots

Ingredients

1 pound russet potatoes, peeled and cut into 1-inch pieces

1/2 pound carrots, peeled and cut into 1-inch pieces

4 tablespoons butter, divided

1/4 to 1/2 cup milk

Read more »

Solar British Comfort Food

Bubble & Squeak

If your household is anything like mine, the only way to have leftover mashed potatoes for a recipe is to make a very large batch and set aside (hide) the needed amount before serving. Any kind of leftover vegetables can be used instead of cabbage, but if they were not cooked with bacon you might want to fry some up to throw into the mix.

Sun Oven Baked Bubble and Squeak

Ingredients

About 2 cups leftover mashed potatoes

3 or 4 wedges Sun Oven Braised Cabbage with Bacon or other left over cooked vegetables

2 tablespoons butter, divided

Preparation

Set Sun Oven out to preheat.

Roughly chop the cabbage and combine it with the mashed potatoes. Melt 1 tablespoon of the butter in a pot over medium heat. Press the potato mixture into the pot. Dot with the remaining tablespoon butter, cover, and bake in the Sun Oven until nicely browned. Serve warm.

Makes 4 servings.

 

Sunny Potato Soup

Bacon!

The bacon can be cooked ahead of time or along with the soup. If cooking it with the soup, turn the lid upside down on the soup pot and set the pan with the bacon on top, and keep an eye on it. The bacon will cook faster than the soup and, unlike most everything else, it can burn in the Sun Oven.

Sun Oven Leek and Potato Soup

Ingredients

2 tablespoons unsalted butter

2 leeks, (white and pale green parts only) finely sliced

1 onion, finely chopped

Read more »

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