[Previous Thread] [Return to BigSpud: The Potato Recipe Collection Menu][Next Thread]

Subject: Potato Casserole Recipes
Newsgroup: rec.food.cooking

============================

Subject: Recipe:  Crusty Potato Peasant Casserole
From: Kristin Satterlee 
Date: Mon, 31 Jul 1995 08:34:10 -0500
--------
	This is really good.  I usually don't use all the onions it calls 
for, though it would be fine if you did--I just don't have the patience!  
A great side dish or dinner, served with yummy crusty bread and a nice salad.

	Crusty Potato Peasant Casserole

6 med (2 lbs) potatoes, very thinly sliced (I don't peel them)
3 lg onions, halved and very thinly sliced
4 lg cloves minced garlic
1 28-oz can tomatoes, drained and chopped
1/4 c tomato paste
1/3 c olive oil
3 Tbsp water
2 tsp oregano
salt and pepper

`Heat oven to 400 degrees.  Combine potatoes, onion, garlic and 
tomatoes.  Beat together remaining ingredients. pour over vegetables and 
toss well to coat.  Spread in large, shallow baking dish (I use my large 
lasagna pan).  Cover with aluminum foil and bake 30 minutes.  Uncover and 
bake 45 more minutes, or until potatoes are tender.  Excellent with 
cheese melted on top, too.

	Adapted from _Quick Vegetarian Pleasures_

============================

Subject: A yummy potato and cheese caserole
From: esoper[at]hmc.edu (Emily Soper)
Date: 11 Nov 1995 00:25:52 GMT
--------
Howdy y'all.  I wrote earlier about cooking for many at Christmas, and
mentioned a recipie for a potato and cheese casserole, well I got some
ineterest so here's the recipie.

	Sherry's Potato and Cheese Caserole (after my mom I think)
Ingredients:
2 lbs frozen hashbrowns, the cubed kind
1 can cream of chicken soup
1 onion chopped (more to tase)
1/2 stick butter softened or melted
dash salt (maybe as much as 1/2 a teaspoon, depends on if the butter is
           salted, or how salty the soup is etc.)
8 oz softened cream cheese
8 oz sour cream (or more, I used as much as 16 oz once when accidentally
                 looking at two recipies, it was very yummy.)
8 oz cheddar cheese (plus some for garnishing)

Combine all the soft ingredients (everything but the potatos), using a mixer
or whatever.  Then, mix the potatos in by hand. put in a two quart caserole
dish. Garnish with scallions and cheddar cheese, or crumbled potato chips or
anything else creative.  Bake in the oven at 350 degrees for an hour. 
Serves 12

This recipie reheats well, doubles well, and is a nice thing to have on
hand when you have lots of guests that can just help themselves. Also good
for block parties. 

Some suggestions:
   My mom uses a mix of sharp and mild cheese, I tend to use only sharp.
   The cheese for garnishing works best if it's yellow (orange), but I like
   to put some white cheddar in with the potatos.

Hope you all enjoy this, I think it's really yummy.  If any of you come up
with any good garnishing ideas, let me know.

============================

Subject: Another yummy potato and cheese caserole
From: hubbardm[at]tmn.com
Date: Sat, 25 Nov 1995 22:42:30 GMT
--------
A recipe suitable for your declasse collection. Tasty and
expeditious. I'm looking for a pretentious french or italian
name for this. Pommes de terre julienne avec fromage
American, or something like that. This would make a good
side dish for a crown roast of frankfurters I think.

Use frozen french fries and prepare in the style of macaroni
and cheese.

Place about 1 pound of frozen french fries in a 1-1/2 quart
casserole. Bake at 350F for about 15 minutes while you
prepare the cheese sauce (the french fries in this recipe
will not be browned or crispy).

Cheese sauce:
In a saucepan prepare a roux. Melt 3 tablespoons butter.
Blend in 2 tablespoons white flour and a dash of black
pepper. Cook briefly over medium heat until the roux
bubbles. Whisk in 2 cups of milk; cook and stir until thick
and bubbly. Turn off heat and stir in 8 ounces (2 cups) of
grated cheddar cheese; stir until melted.

Pour enough of the cheese sauce over the french fries to
cover them. You may have some cheese sauce left over. You
can refrigerate it for a few days or freeze it.

Bake at 350F for about 35 minutes.

============================

Subject: Re: Potato recipe needed
From: sherae[at]zeta.org.au (Sheri McRae)
Date: Tue, 12 Dec 1995 15:53:31 +1100
--------
                   *  Exported from  MasterCook Mac  *

                  Potato, Onion, and Rosemary Casserole

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  c             butter
   2      lg            onions -- thinly sliced
   2      tbsps         fresh rosemary -- snipped
     1/2  tbsp          salt
     1/4  tbsp          freshly ground pepper
   4      med           baking potatoes -- thinly sliced
   1      c             half and half

Preheat oven to 350.
 Heat butter in 10-inch skillet until melted.  Stir in onions, rosemary,
salt and pepper.  Cook over low heat, stirring frequently, until onion is
very soft and begins to brown, about 20 minutes. Arrange half of the
potato slices in greased 10 x1 1/2" pie plate. Top with half the onion
mixture.  Repeat layers.  Pour half and half over top. Cover with foil. 
Bake for 1 hour. Uncover and cook until top is golden brown, about 20
minutes longer. Cut into wedges to serve.

                   - - - - - - - - - - - - - - - - - -


[Previous Thread] [Return to BigSpud: The Potato Recipe Collection Menu][Next Thread]