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A traditional Upper Peninsula of Michigan treat! Complete with rutabaga! I am from the UP and this is the real deal! Rub pasties with a little milk for a golden color.
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Grated Gruyère cheese melts among ribbons of leafy Swiss chard and slices of Canadian bacon and potato. The dish bakes until the cheese on top is a crusty golden brown.
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Get Nana's Quahog Chowder Recipe from Food Network
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Savory-sweet corned beef briskets with the traditional trimmings of potatoes, carrots, and cabbage simmer slowly in apple juice, brown sugar, and mustard.
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A scrumptious twist to an easy, quick focaccia recipe that packs in the flavor.
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This creamy cream tuna casserole uses potatoes instead of noodles but is just as comforting as the classic. Buttery crackers make a deliciously crisp topping.
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Pot roast and vegetables are baked at a low temperature for 3 hours and then topped with a homemade gravy made with pan juices.
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Get BBQ Chicken Recipe from Food Network
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This hearty soup recipe features potatoes, carrots, celery, kidney beans, and kale in vegetable stock for a simple, Italian-style comfort dish.
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Fish and chips is a classic meal served in England, New Zealand, and Australia. It is traditionally served with tartare sauce for dipping.
Ingredients: flour, ale, salt, potatoes, filets
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Ground beef, onion and potatoes simmered in beefy broth.
Ingredients: beef, onion, potatoes, beef bouillon
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A basic barbecued potato dish takes on a delicious twist thanks to garlic scapes, the flower stalks of the garlic plant. The garlic scapes add a wonderful garlic flavor to the potatoes without being overpowering and they almost have the consistency of young asparagus stalks. The texture of the potatoes and the scapes is interesting and makes a satisfying side dish to any early summer barbecue.