Preheat oven to 400 degrees F. Oil 2 nonstick baking sheets with spray or oil. Cut the potatoes into slices 1/8- inch tick. Place the potatoes in a bowl and toss with the oil to coat evenly, or coat with spray. Season to taste with salt and pepper. Place on the prepared baking sheets. Bake until crisp and browned, 20-25 minutes.

Transfer to serving dish and toss with the chives and parsley is desired. Taste and adjust the seasoning. Serve immediately.

3 cups potatoes, mashed -- can use instant

salt to taste

1/8 teaspoon pepper

1/8 teaspoon onion powder

1 egg -- or 2 whites

2 tablespoons water

corn flake crumbs

Add seasonings to potatoes and let cool. Beat the egg with water. Form potatoes into balls. Dip each into egg, then crumbs. Place on Pammed baking sheet and bake 20 minutes at 375F.

6 medium potatoes - about 2 pounds

1/3 to 1/2 cup milk

1/4 cup margarine or butter, softened

1/2 teaspoon salt

Dash of pepper

2 eggs

Preheat oven to 425 degrees Fahrenheit.

Prepare and cook potato pieces as directed. Shake pan with potatoes over low heat to dry. Mash potatoes until no lumps remain. Add milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used). Beat eggs. Add eggs, margarine, salt and pepper to potatoes and beat until blended. Drop by spoonfuls onto ungreased cookie sheet, or form rosettes or pipe border around meat or fish with pastry tube. Brush potatoes with melted margarine. Bake 15 minutes or until potatoes are light brown.

Comments: Duchess Potatoes will have an elegant golden-orange color when made with sweet potatoes, and a distinctive flavor that is slightly sweet.

3 large potatoes

1 cup flour

salt and pepper

2 eggs -- beaten

1/2 cup bread crumbs

Grate potatoes, add rest. Make dumplings with 2 teaspoons. Cook in boiling, salted water till they float.

1 1/2 cups well drained grated raw potato

1/2 cup flour

1 egg

1/4 tsp. salt

1 Tbsp. grated onion

2 Tbsp. dry crumbs

Combine ingredients into a thick batter similar to that of matzo balls. Form into little balls, about walnut size. Cook in boiling salted water or boiling soup for about 20 to 25 minutes. The dumplings rise to the top when done.

Serves 4 to 6

2 large potatoes peeled and cut into chunks

One large onion peeled and cut into small pieces

Oil for frying

1 heaping tablespoon chicken powder or onion soup powder

1-heaping tablespoon freshly pounded black peppercorns, or more to taste

Parboil the potato chunks until fork tender but NOT mushy; drain.

Put the oil into a frypan or wok sufficient to sauté, NOT for deep-frying. Put the onion pieces into the wok and stir around until they are limp and clear. Put the potatoes into the wok and continue to stirfry until they become browned; add the chicken soup or onion soup powder and the pepper and stir around until the dish looks done - the potatoes and onions will give off a tasty aroma and have some browned bits on the outside.

NOTE: black peppercorns... Most people either buy pepper powder or use a peppermill. The way to get the best and most flavor out of peppercorns is to lightly pound them in a mortar with a pestle: the grains will not be fine and powdery but will be a bit chunky and will be very tasty the way pepper should be!

8 medium potatoes scrubbed but not peeled!

1 stick margarine

4 pieces left over bread

1 large onions, chopped finely

2 tablespoons chopped parsley

1/2 cup chopped celery

1 egg, beaten

Enough water or chicken stock to make a nice puree

Sauté the onion and celery in 2 Tbsp. of the margarine until transluscent. Break up the bread, add to pan, toss. Mash potatoes, add bread/onion/celery mix. Add rest of margarine and enough stock/vegetable water to the right consistency (some like dense potatoes, others like them lighter) and beat until light and fluffy.

4 3/8 pounds potatoes - peeled

2 onions

3/8 cup butter - unsalted (for pareve use margarine)

nutmeg - freshly grated

Salt

Pepper, black - freshly ground

Boil or steam the potatoes until tender and mashable. Drain. Let the potatoes rest for a few minutes. Coarsely mash with a fork, leaving a few irregular chunks.

Preheat the broiler.

Halve the onions lengthwise; cut each half into thin half-moon rounds. In a large skillet, melt 1/3 of the butter (or margarine) over medium-high heat. Add the onions and sauté until soft and golden, about 10 minutes. Add 1/3 more of the butter (or margarine) and melt. Add the potatoes, season generously with nutmeg, salt and pepper, and cook, tossing the mixture about 2 or 3 more minutes.

Transfer the mixture to a gratin dish. Smooth with the back of a large spoon, then dot with the remaining butter (or margarine). Brown lightly under the broiler.

Serve immediately.

2 pounds peeled

1/2 cup oil

2 tablespoons caraway seeds

4 tablespoons butter

Salt and pepper

Heat the oil in a roasting pan at 400 degrees F. Add the small peeled potatoes and roast about an hour till they are well browned and crisp on the outside, and tender on the inside. (Be sure to shake the pan a few times during the process to brown potatoes evenly.) Add the caraway seeds and butter; shake well to coat potatoes with butter and seeds. Season with salt and pepper.

1 1/2 pounds finely diced potatoes (raw or cooked)

1/2 pound finely chopped onions

1 pound finely diced meat leftovers

olive oil for frying

Sauté the chopped onion in some olive oil until golden. Fry the diced potatoes in some olive oil until properly cooked or heat the cooked potatoes briefly. Fry or heat the cooked meat briefly. Mix potato, onion and meat. Serve with pickled red beets if available.

12 medium sized potatoes

3 tablespoons butter or margarine

3 tablespoons grated cheese

1-2 tablespoons dry breadcrumbs

salt to taste

Preheat the oven to 425 degrees Fahrenheit. Place the peeled potatoes on a flat surface and make vertical slices, 1/4 inches apart, about 3/4 inches of the way through the potatoes. Try to protect the final 1/4 of the potatoes. With the cut side up, place the potatoes in a buttered baking dish. Melt half of the butter and pour it over the potatoes, then sprinkle with salt. Bake for 30 minutes, sprinkle over breadcrumbs and, if desired, grated cheese. Continue to bake for another 15 minutes.

1 lb. small red potatoes, unpeeled

1/4 c chopped fresh basil

1 Tbsp. chopped fresh oregano

1 Tbsp. olive oil

1/2 tsp. salt

1/4 tsp. black pepper

2 1/4 oz Parmesan cheese

Preheat oven to 425 degrees F. Cut potatoes into 6-8 wedges. In large bowl combine basil oregano oil salt and pepper add potatoes; toss to combine. Place potatoes on nonstick baking sheet and sprinkle with cheese. Bake for 20-25 minutes or until tender and golden brown.

3 pounds red potatoes

1 chopped bell pepper (capsicum)

2 ounces sliced pimiento

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoon butter

1 tablespoon all- purpose flour

1 cup milk

6 ounces jalapeno

Cook potatoes in boiling water to cover for 30 minutes or until tender. Drain and let cool. Peel potatoes, cut into 1/4-inch slices. Layer potatoes and bell pepper, pimiento, salt and pepper in a well-greased 12 x 8 x 2- inch baking dish, set aside. Melt butter in a saucepan, add flour and cook 1 minute, stirring constantly, until thickened and bubbly. Add jalapenos. Cover with aluminum foil. Bake at 350 degrees F for 30 minutes, uncover and bake 15 minutes. Remove from oven; let stand 5 minutes.

Peel and cube potatoes, enough to feed everyone. Preheat the oven to 350 or 375degres F. In a baking dish put several tablespoons of vegetable or olive oil in the bottom, place in oven for about five minutes. Remove casserole from oven and place potatoes, some rosemary, and a peeled garlic clove or two inside. Use your own seasoning choices. Salt and pepper to your liking. Toss the potatoes until coated with the oil and rosemary, and bake until tender.

Try grated Parmesan cheese, or any of your other favorites.

2 pound potatoes - boiled in skins till tender

1 bunch green onions - chopped

2 teaspoons basil - crushed, or Italian herb seasoning

black pepper - freshly ground

1/2-cup vegetarian broth - chicken flavored

Paprika - Hungarian

3 tablespoons Italian parsley - freshly chopped, or fresh basil for garnish

Peel cooked potatoes and dice in 1- inch cubes. Place in an 8 x 11 x 2- inch baking dish that has been sprayed with nonstick spray. Sprinkle with chopped green onions, Italian seasoning and freshly ground pepper. Mix gently with a fork to distribute the ingredients. Pour chicken stock over the potatoes and sprinkle generously with Hungarian paprika. Bake in a preheated 400-degree Fahrenheit oven on upper shelf. Stir every 15 minutes until nicely browned and crisp, about 45 minutes. Place under broiler to complete browning before serving.

VARIATION: In step 4, after stirring, spray with a mixture of 3 tablespoons mild soy sauce and 1/4 cup water placed in a plastic spray bottle. Stir again. Spray and stir every 15 minutes.

1 kg (2 lb.) potatoes

1 small onion, chopped

6 or 7 hard-boiled eggs

1/2 cup butter

1-1/2 cups sour cream

salt

Boil the washed potatoes in their skins. Peel and slice thinly. Slice the hard-boiled eggs. Butter a large oven dish liberally. Arrange the potatoes and the eggs in alternate layers, sprinkling the onion on top of each layer of eggs. Finish with a layer of potatoes. Melt the remaining butter, mix with the sour cream, and pour the mixture over the potatoes. Bake in a medium oven, about 180 C/360 F, for an hour until cooked and brown on top.

Serves 4 to 6

3/4 c nonfat cottage cheese

2 1/2 c mushrooms -- coarsely chopped

1/2 c Parmesan cheese -- grated

3/4 c onions -- sliced thin

3 egg whites -- at room temperature

1/3-c breadcrumbs

1/2 tsp. marjoram

1/4 tsp. salt

1/4 tsp. black pepper

6 med. potatoes -- peeled/ shredded

Preheat oven at 400. Prepare a loaf pan with cooking spray. In a blender, puree cottage cheese for 1 minute or until smooth. In a mixing bowl, combine pureed cottage cheese, mushrooms, Parmesan cheese, onions, egg whites, breadcrumbs, marjoram, salt, and pepper. Fold in potatoes. Transfer mixture to prepared pan(s). Bake for 1 hour and 10 minutes or until firm.

2-1/2 lbs. potatoes, peeled, cubed

2-1/2 lbs. pumpkin (butternut squash), peeled, seeded, cubed

8 large garlic cloves

1/4 pound (1 stick) margarine, room temperature

Ground nutmeg

Bring 1- inch of water to boil in a large pot. Set steamer rack in pot. Place potatoes, pumpkin and garlic on rack. Cover pot and steam vegetables until tender, adding more water to pot if necessary, about 15 minutes. (You can also boil the vegetables in the water, but you lose nutrients). Transfer vegetables to large bowl. Add margarine and mash vegetables until fairly smooth. Season to taste with nutmeg, salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature. Reheat uncovered in 350 degrees F oven for 30 minutes.)

Wash and peel potatoes (use however many you need according to how many people you are serving). Cut potatoes into chunks and boil until soft and a fork pierces easily. Drain the water. Mash with a whisk or potato masher. Add margarine or butter. Add a bit of milk or non-dairy creamer/soy product and whip until potatoes are smooth and creamy. Pour into casserole dish and top with a good sprinkle of paprika. Bake in a 325 oven for 30-45 minutes. The potatoes will rise and form a light crust.

about 30 cloves of garlic

40-50g butter

4 large potatoes, peeled

1 TBS flour

250mls hot milk

salt and pepper to taste

Separate the garlic cloves and cook in boiling water for 2 mins; cool and peel. Melt butter in heavy-based saucepan and add peeled garlic. Cover and cook on low heat until tender but not browned. Meanwhile cook potatoes for 20 mins, or until tender (or microwave on HIGH for 6-8 mins.). Remove butter-garlic mixture from the heat and stir in flour. Return to heat and cook 1 min.

Remove from heat again and stir in hot milk and pepper. Bring to the boil and simmer until thickened, stirring all the time. ( to microwave, combine garlic, butter and flour in a bowl microwave on HIGH 1 minute. Stir in hot milk and pepper and microwave on HIGH 3 minutes until mixture boils. Remove from microwave and beat well.) Push sauce through a sieve or blend until smooth, return to heat and simmer 2 minutes(or microwave on MEDIUM 2 minutes ). Drain and mash potatoes, and combine with sauce. Serve with any roast or poultry.

1 head garlic

2 tbsp. olive oil

3 lb. (1-1/2 kg) medium potatoes

Salt

1/4-cup milk (may use non-dairy creamer if making pareve)

pepper

Break whole garlic apart into cloves, taking care to leave peel on each clove. Put in small baking dish; toss with oil. Bake in preheated 300 degrees F oven, 30 to 45 minutes or just until garlic is soft (time will depend on size of cloves). Peel potatoes and cut into chunks. Place in large saucepan and cover with cold water. Add about 1-tsp. salt. Bring to boil, then simmer gently 20 to 30 minutes until very tender. Drain, reserving 1/3 cup cooking water. Put potatoes into large bowl. Once baked garlic is cool enough to handle, cut off ends; squeeze garlic from peel into bowl with potatoes. Reserve any oil in dish. Mash potatoes and garlic together. Add reserved oil, 1/4 cup cooking water and milk. Continue to mash until a smooth consistency. If necessary, add remaining water. Add salt and pepper to taste.

6 (8-ounce) baking potatoes

2 teaspoons olive oil

2 cups quartered mushrooms

2 cups (1/2 inch ) sliced portobello mushrooms

1 cup diced shitake mushroom caps

1/4 cup finely chopped onion

2 garlic cloves, minced

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/8 teaspoon white pepper

1 cup skim milk

1 tablespoon dry sherry

1 cup (4 ounces) shredded Swiss cheese

Preheat oven to 375-degrees F.

Wrap potatoes in foil; bake at 375-degrees F. for 1 hour or until tender.

Heat oil in a large non-stick skillet over medium heat. Add mushrooms, onion, and garlic; sauté 2 minutes. Stir in flour, salt, and white pepper. Gradually add milk and sherry, stirring with a whisk until blended. Cook 2 minutes or until thick and bubbly. Add cheese; cook 1 minute or until cheese melts, stirring constantly.

Unwrap potatoes. Split open each potato; fluff with a fork. Spoon 1/3-cup mushroom sauce into center of each potato. Place potatoes on a baking sheet; broil 4 minutes or until sauce begins to brown.

2-3 red potatoes, diced into 1/2" cubes

1 large onion, diced

1/2 green or red (or both) bell pepper, diced

Salt and Pepper

Optional additions and seasonings:

sliced green onions

Cajun seasoning

Curry powder

Mixed dried herbs

Roasted red pepper

Heat a large, wide skillet that's been sprayed with cooking spray over medium heat. When hot, add potatoes and salt (and optional Cajun seasoning or curry powder) to taste. Cook, turning infrequently so potatoes brown, till about 1/2 done. Add onions and peppers, and continue to cook till done. Season with pepper, and optional herbs, green onions, and roasted pepper (the seasonings truly are optional - it's good with just salt and pepper).

Eat as-is, or top with fresh salsa, or thickened nonfat yogurt. Good served with scrambled Better-n-Eggs (the best liquid egg sub. in my opinion) or scrambled tofu.

Serves 3-4 (Easy to increase)

8-10 small red potatoes, washed and cut into cubes

plastic bag

Mixture of the following according to taste:

paprika

cumin

dried basil

dried oregano

garlic powder

ground cayenne pepper

2 tablespoons vegetable or olive oil

salt

fresh ground pepper

Mix the spices in the plastic bag, add the oil. Place the potatoes in the bag and shake to coat. Spray an aluminum foil covered baking sheet with "Pam". Place potatoes on baking sheet. Bake in a pre heated 350 degree F oven for one hour.

4 large red potatoes (1- 1/2 pounds)

3 tablespoons olive oil

1/4 cup olive oil for frying sage leaves (Works just as well without this ingredient.)

2 bunches fresh sage

Wash potatoes and scrub well. Peel. Cut potatoes into quarters (to form long wedges), then cut each wedge thinly, into 1/8- inch triangular pieces. In large nonstick skillet, heat 3 tablespoons oil. Add potatoes. Cook over high heat for 5 minutes, stirring often. Turn potatoes over and cook on other side for 5 minutes. Potatoes will crisp and turn golden brown. Cover pan, lower heat, and cook 5 minutes longer. Julienne half the sage so that you have 1/4 cup. Uncover pan and add julienned sage. Stir well, add salt and freshly ground black pepper to taste and cook another 5 minutes. Total cooking time will be 20 minutes.

In small non-stick pan heat 1/4- cup oil over high heat. When oil is very hot, add 8 - 12 whole sage leaves. Sage will crisp in 30 seconds. Remove sage from oil. Transfer cooked potatoes to a platter. Garnish with fried sage leaves.

2 tsp. minced garlic

2 tsp. ground coriander seeds

1 strand lemongrass, outer layer removed, cut into 1- inch pieces *SEE NOTE 1

1 tablespoon tamari (optional)

1.5 lbs. thin skinned potatoes, peeled and cut into 1- inch pieces

1 tsp. sugar (optional)

.5 lb. (about 8) small white onions, trimmed, peeled and halved from root to top *SEE NOTE 2

.5 cup diced red bell pepper

.5 cup minced fresh basil or coriander

*NOTE 1: or .5 tsp. finely ground dried lemongrass (Use a tea ball or muslin.)

*NOTE 2: or 1 pound medium unions, trimmed, peeled and cut into eighths

Place everything except basil/coriander in cooker; lock in place. Over high heat, bring to high pressure. Lower heat just enough to keep at high pressure and cook 5 minutes. Use quick release method to lower pressure.

If the potatoes aren't tender yet, replace (but don't lock) lid and cook in residual heat and steam for a few more minutes.

Coarsely mash some or all of the potatoes, add the basil and extra soy sauce if desired.

6 large potatoes

1/2 pound (225 gram) butter

Peel, wash and then thinly slice uncooked potatoes.

Thickly grease six small custard cups with butter. Arrange a layer of potatoes in a circle in the base of each custard cup and top with a small piece of butter. Repeat, reversing the circle. Allow 3 tablespoons (45-ml) butter per cup. Continue, reversing each time until all the cups are filled.

Stand cups in 1/2- inch (1 cm) hot water in a baking dish. Cover cups with foil. Bake at 350 degrees Fahrenheit for 1 hour or until potatoes are tender. (Alternatively, cover with microwave-proof plastic wrap and microwave on HIGH 5 minutes, then MEDIUM 10 minutes or until tender.)

Gently tilt each cup to pour off excess butter. Place a dinner plate on top of the cup and turn upside down. Carefully lift cup from potatoes.

1/4 cup mustard

1/4 cup honey

1/3 cup corn oil

1.2 kilo (about 2 1/4 lbs.) potatoes

2 medium onions

salt and pepper

Peel the potatoes and cut into cubes of about 3 centimeters (about 1 1/2"). Cut up the onions. Mix the mustard, honey, oil, salt and pepper. Then stir the mixture into the potatoes. Grease a large rectangular pan and spread the mixture into it. Bake at 200 degrees C (about 375 degrees F) for 50 minutes. After about 25 minutes, stir up the mixture.

5 pounds of potatoes mixed (using yams or sweet and red skin or other)

1/2 cup olive oil

20 cloves garlic, peeled and chopped (crumbled)

2 teaspoons dried rosemary,

1 1/2 - 2 teaspoons dried basil (crushed)

1 1/2 - 2 teaspoons dried tarragon (crushed)

Salt and freshly ground black pepper

Scrub potatoes leaving skins on and cut into bite size pieces. Combine garlic with herbs mixing well. Coat potatoes with olive oil and spice garlic mixture, add salt and freshly ground black pepper to taste. Toss to coat the potatoes. Spread in one layer in one or two ovenproof pans. Bake in preheated 450F oven until potatoes are tender and crusty, stirring occasionally, about 50 minutes.

Yield: 10 to 12 servings

6 decent- sized brown potatoes

Margarine or butter

Seasoned salt

Flour

Milk or non-dairy creamer/soy product

Wash and slice the potatoes into 1/4 inch slices (skins on or off). Grease a medium casserole dish (with lid). Put one layer of potato slices in the bottom. Sprinkle with a little season salt. Then sprinkle with a little flour. Then put about 4-8 dabs of margarine or butter on top. Repeat layers until you are about 1-1/2 inches from the top of the casserole dish. On the last layer on the top, do not dust with flour, use only the salt and margarine/butter. Then, from the side or the corner (but not over the top) fill the casserole with milk or substitute, until you can see it come up on all sides. The liquid should be about 1/2 inch below the top layer of potatoes.

Bake at 325 for 1 to 1-1/2 hours, covered. The last few minutes remove the cover and let it brown. (Place a cookie sheet on the rack below the casserole to catch any spills that may happen.)

6 russet potatoes 1-1/2 pounds

4 cups water

1/4 teaspoon salt

3 egg yolks, well-beaten

1/2 teaspoon sugar

3 egg whites

2 teaspoons margarine

2 teaspoons bread crumbs

Peel the potatoes and cut into chunks. Cook in the 4 cups water with salt added if desired until potatoes are tender. Drain and press through sieve, or use electric mixer to beat until smooth. Add freshly ground black pepper if you wish. Add the well-beaten egg yolks and sugar. Blend well.

Beat the egg whites until stiff and fold into the potato mixture. Grease a mold or 1-1/2 quart baking dish with the margarine; dust with the breadcrumbs. Pour the mixture into dish and bake in preheated 350-degree oven F for 30 minutes or until set. Serve immediately.

Optional: Sprinkle top with a good quantity of paprika just before baking.

3 Large Baking Potatoes

4 Scallion, finely chopped

1/4 Cup Dijon Mustard

2 Tablespoons Prepared Horseradish, well drained

2 Tablespoons Vegetable Oil

1/2 Teaspoon Salt

Heat grill or broiler. In microwave on plate, cook potatoes on High 6 minutes. Cool slightly; cut into wedges. In food-storage bag, combine potatoes with remaining ingredients. Seal and shake to coat. Place directly on grill or on rack set in broiler pan coated with cooking spray; cook 12 minutes, turning occasionally, or until lightly browned and tender.

peeled baking potatoes

salt and pepper

butter or margarine

fine breadcrumbs

grated Parmesan or Romano cheese (optional)

Preheat oven to 450-500 degrees F. Peel potatoes, then slice them across with cuts spaced about 1/4 inch apart, not cutting all the way through. This is easily done by placing a wooden spoon on the cutting board and using the handle as a stop to prevent cutting all the way through.

Place on a greased sheet, uncut side down and bake until the potatoes begin to open up (about 35 minutes). Remove from oven and baste with butter or margarine, being sure that the fat gets between the slices.

Add a bit of salt and pepper to taste. Sprinkle tops with fine breadcrumbs or a mixture of breadcrumbs and grated Romano or Parmesan cheese. Return to oven until nicely browned on top. Enjoy.

2 pounds baking potatoes

Salt

Freshly ground black pepper

1/2 cup (1 stick) unsalted butter

Minced fresh parsley for garnish

Peel the potatoes and shred them about 1/8 inch thick. Pat dry using paper toweling. Season to taste with salt and pepper. Melt 4 tablespoons of the butter in a nonstick skillet over medium heat. Add the drained potatoes and cook until the bottom is golden brown and crusty, about 5 minutes; shake the pan occasionally to prevent the potatoes from sticking. Reduce the heat and cook about 5 minutes longer to cook the interior partially. Cover the skillet with a flat plate, invert the pan, and turn the potatoes onto the plate. Increase the heat again and melt the remaining 4 tablespoons butter. Slip the potato cake back into the skillet. Cook, shaking the pan frequently, until the bottom is crusty about 5 minutes, then reduce the heat and cook until the interior is tender, about 5 minutes longer.

Slide the cake onto the serving plate, garnish with the parsley and serve immediately.

Can be made parve by substituting oil or margarine for the butter. The flavor of the cake depends on the quality of the potatoes, so the more flavorful the potatoes, the better the cake will turn out.

2500 g potatoes

12 ml Worcestersauce

salt

pepper

1 onion

oil

5 bunch of basil

1000 g cheddar

2500 g minced meat (beef)

1500 g minced meat (pork)

8 eggs,

12 tablespoons sweet mustard

12 tablespoons oil

1 clove of garlic

150-g bread crumbs

100 g sliced almonds

Cook potatoes in salt water (20 min). Cut the peeled onion and the basil very fine.

Stir onion pieces, basil, eggs and worcester sauce under the minced meat (pork and beef). Season with salt and pepper. Fill this meat dough in a baking tin (26-cm diameter). Peel the cooked potatoes and cut them in slices. Cut cheese in small cubes. Put potato slices and cheese cubes over the meat dough. Mix mustard with fine chopped garlic, season with salt and pepper. Spoon this sauce over the quiche, strew sliced almonds on the top and bake for 40 min in the preheated baking oven (200 C). Serve the quiche with green salad.