Subject: potato recipes suitable for a potluck
Newsgroups: rec.food.cooking
From: Dave Peplinski (dpeplin at golden.net)
Date: Thu, 11 Dec 1997 12:13:09 -0500
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I'm going to a potluck Christmas party next week, and, unfortunately, I got to pick last. Thus, I'm stuck with a potato dish. I don't have alot of experience with potlucks, and even less with potatoes (except for the mashed, fried or baked variety, of course)
does anybody have any recipe suggestions or ideas?
From: Randi (webmaster at aboutcollege.com)
Date: Thu, 11 Dec 1997 14:55:34 -0500
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What about au gratin?
Cut potatoes into thick chips. Layer in greased cassetole with butter and cheese, and some milk and bake. Any basic cookbook should have a recipe with specifics.
From: nancy-dooley at uiowa.edu (Nancy Dooley)
Date: Thu, 11 Dec 1997 20:33:05 GMT
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You can make scalloped potatoes - very easy. You can bake them at home - take them and heat them up at meal time.
You can make a wonderful "casserole" dish using (of all things) boxed potato flakes - make one box, leaving out the butter. Add one small (regular size) container of whipped cream cheese, some parsley flakes, and one well-beaten extra large egg. Put mixture in greased casserole dish - dot with 2 T. butter on the top, and sprinkle with paprika. Bake at 350 deg. for 30 minutes. (This is not a very good traveller, though.)
You could also make hashbrowns using the already-shredded in-the-dairy-case potatoes - heating them up, too, when you're ready to eat.
Twice-baked potatoes are good - bake large baking potatoes and cut the top third (horizontally) off - scrape out the "meat", leaving at least 1/4 inch of potato next to the skin.
Mash the potatoes with a little warm milk and butter; add some salt, pepper, garlic, shredded Parmesan, whatever - pipe back into the potato shells, or spoon it in - top with more Parmesan, or use Cheddar. Bake in 350 deg. oven until hot. You could bake these first and warm them up on site. The frozen ones you buy are pretty darn good, too.
From: Douglas & Jennie Jackson (dandj at alphalink.com.au)
Date: 12 Dec 97 17:15:56 +1000
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Scallop or gratin potatoes are both excellent ideas for this potluck. Depending on how formal it is I have another suggestion. this is REALLY quick and I am waiting to get flamed for even suggesting such a thing but alas if someone didn't provide recipes like this others wouldn't be able to flame.
I have no idea what to call this recipe but here it is
2 packages frozen hash browns
2 cans mushroom soup
2 cups sour cream
2 onions finely chopped
2 cups shredded cheddar cheese (divided)
mix all ingredients together in large bowl, setting aside about 3/4 cup cheese
Grease large casserole dish and put mixture into it
pat down and top with cheese
back covered at 350F for 45 minutes
uncover and bake till cheese is melted and bubbly.
From: gatour at aol.com (David)
Date: 14 Dec 1997 00:18:52 GMT
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If it a "normal" office, during the day type of thing, consider doing...mashed potatoes. I got "stuck" with one of the vegetable courses this year for our office Thanksgiving potluck and made mashed potatoes. I did not make nearly enough. One word of warning, comandeer a microwave early...it takes a LONG time to warm up mash potatoes.
From: Beth R. Jarvis (jarvi013 at gold.tc.umn.edu)
Date: Thu, 11 Dec 97 23:10:48 CDT
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Here's one. It's good!
Basque potatoes
4 medium Russet potatoes, peeled
.5 C olive oil
1 t paprika
4 cloves garlic, peeled & crushed
Cayenne pepper
1 T fresh rosemary or 1 t crumbled, dried
1 T fresh thyme leaves or 1 t dried, minced
1/4 C coarsly chopped fresh parsley
salt and pepper
Preheat oven to 375 F.
Scrub potatoes well, cut them in half if they are large, but leave whole if they are medium to small.
Heat olive oil in a large ovenproof skillet over medium heat. When it is hot, add the garlic, paprika, and cayenne to taste, stir. Stir in the rosemary and theyme, and thn sprinkle in the parsley. Add the potatoes to the skillet, turn once to coat, and season generously with salt and pepper.
Cover the skillet, transfer it to the oven and bake until the potatoes begin to aoften, 15 minutes. Uncover, stir and continue cooking until the potatoes are golden brown and tender, 25-35 minutes; turn them occasionally so they brown evenly. remove from the oven and serve immediately. 4-6 servings.
FROM: Farm House Cookbook, Susan Herrmann Loomis
From: Doris Dunn (djdunn at rogers.wave.ca)
Date: Thu, 11 Dec 1997 23:21:43 -0800
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This is one of my favorite Potatoe recipes.
Potato Supreme
1 onion finely diced
2 T. sugar
salt and pepper
2 T. water
3 T. margarine
3 T. cider vinegar
3 c. hot diced cooked potatoes
1/2 c. sour cream
simmer first 6 ingredients for 5 min. add potatoes and stir. add sour cream and stir. Bake in a casserole dish at 350 for 15 min.
From: Lori Roinstad (lroinsta at sundance.usd.edu)
Date: Fri, 12 Dec 1997 08:22:24 -0600
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I have made scalloped potates in a crock pot several times. I have even used boughten types and added ham piece. They need a little time to cook but then then can stay warm for a long time on low. It probably takes as long as a roast but I have the rectangular crock that heats really fast and can cook a roast from a frozen state in 4 hours. Hope this helps.
From: Pam Jacoby (Pamela.Jacoby at Unisys.com)
Date: Fri, 12 Dec 1997 13:20:38 -0600
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This recipe is a particular favorite of mine.
CHEDDAR CHEESE POTATOES WITH SOUR CREAM
(Bon Appetit R.S.V.P February 1987 - Cherrington's in Cincinnati)
6 servings
6 meduim baking potatoes, washed, unpeeled, and not cut in chunks
2 1/2 c. grated sharp cheddar cheese (I use white for appearance)
1/4 c. (1/2 stick) butter
1 c. sour cream, room temperature
1/3 c. minced onion
Salt and freshly ground pepper to taste
Paprika
Boil potatoes until tender. Drain. Cool slightly; peel. Shred into bowl.
Preheat oven to 350 degrees F. Butter 8-in square baking dish. Cook 2 c. cheese and butter in heavy sauce pan over low heat until almost melted, stirring constantly, about 1 minute. Remove from heat. Stir in sour cream and onion. Season with salt and pepper. Fold into potatoes. Pour into prepared dish. Top with remaining 1/2 c. cheese; sprinkle with paprika. Bake until bubbly, about 30 minutes.
Can be prepared ahead; increase baking time to about 45 minutes.
NOTE: Do not peel potatoes before cooking. This indeed does make a difference.
From: penmart10 at aol.com (Sheldon)
Date: 12 Dec 1997 22:33:17 GMT
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Good, then you have all the experience necessary to make "Potato Knishes".
MASHED potoes, mixed with caramelized onions, raw egg, salt, black pepper, and salt.
Form into patties, dip into batter, and deep FRY.
To reheat, place on cookie sheets, and BAKE.
From: xeney at webtv.net
Date: Fri, 12 Dec 1997 19:18:20 -0500
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If you have a crock pot, this potato recipe is very good and very easy. It's from "Crock-It" by Barbara Murray-Neslen. It's called Breakfast Potatoes, but people have enjoyed it when I've taken it to pot lucks. It's particularly good with barbeque.
4 Potatoes, sliced
1 Onion, sliced fairly thin
4 oz. Cheese, grated
1 T. Margarine
4 rashers Bacon, fried or microwaved (In a pinch/rush, I've used the (a-hem) real bacon bits that are in a jar. The recipe has tasted fine, just sprinkle liberaly.)
Layer: Potatoes and margarine; then, onions; then, bacon; then, cheese. Repeat. Cook on low for 8 to 10 hours. This recipe serves 6.
From: brian utter (butter at csusm.edu)
Date: Sat, 13 Dec 1997 07:24:52 -0800
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You didn't get stuck. You were lucky! You can do absolutely anything you want with potatoes. And everybody loves potatoes.
I'd say you can make a potato salad. Or you could bring mash potatoes. If you want to fancy them up a little, stir in roasted garlic. Or chives. Or potatoes anna.
The sky's the limit, pal, with potatoes.
Jamie
From: turner at reed.edu (Johanna)
Date: 16 Dec 1997 00:37:08 GMT
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I like to do oven roasted baby potatoes with some seasoning for these kinds of things. I made a batch for a dinner at our house a while back that were really good:
Make a seasoning puree by blending, or using a food processor to mince up: garlic (lots), herbs (rosemary, sage, thyme, are good), olive oil, anchovies (optional, but very good), salt (you need more than you might think), and pepper. You need the seasoning mix to be the consistency of a bottled vinagrette. And you need it to be WAY too strongly flavored to taste on it's own. For a couple pounds of potatoes you need at least 1 or 2 heads of garlic, it'll be very mild when you bake it.
Now you need potatoes in about 1" cubes. I like to use quarter sized baby potatoes (yukon golds or reds) are good, or cut up any other waxy potato. Put potatoes and puree into a plastic bag and mush around until the potatoes are well covered with the puree.
Put potatoes in a pan that will hold them in close to a single layer and bake at 400 until they're done in the middle.
These are good hot or cold, and they reheat as well. Sorry it's sort of vague though.
Subject: Pot-luck potatoes
From: Cynthia J. Fazzini (cfazzini at erols.com)
Date: Sat, 13 Dec 1997 22:04:20 -0800
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Check out the Keller's Plugra website and use the recipe for Holiday Mashed Potatoes; I have made them with regular butter (instead of Plugra) and they are wonderful!
http://www.butter1.com/presid.html [archive.org]