Subject: potato recipes suitable for a potluck
From: Dave Peplinski <dpeplin[at]golden.net>
Date: Thu, 11 Dec 1997 12:13:09 -0500
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
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
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,
You could also make hashbrowns using the already-shredded
in-the-dairy-case potatoes - heating them up, too, when you're ready
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
From: "Douglas & Jennie Jackson" <dandj[at]alphalink.com.au>
Date: 12 Dec 97 17:15:56 +1000
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
If it a "normal" office, during the day type of thing, consider doing...mash
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
Here's one. It's good!
4 medium Russet potatoes, peeled
.5 C olive oil
1 t paprika
4 cloves garlic, peeled & crushed
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
This is one of my favorite Potatoe recipes.
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
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
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 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
Boil potatoes until tender. Drain. Cool slightly; peel. Shred into
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
From: penmart10[at]aol.com (Sheldon)
Date: 12 Dec 1997 22:33:17 GMT
Good, then you have all the experience necessary to make "Potato Knishes".
MASHED potoes, mixed with caramelized onions, raw egg, salt, black pepper, and
Form into patties, dip into batter, and deep FRY.
To reheat, place on cookie sheets, and BAKE.
Date: Fri, 12 Dec 1997 19:18:20 -0500
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
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.
From: turner[at]reed.edu (Johanna)
Date: 16 Dec 1997 00:37:08 GMT
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
Subject: Pot-luck potatoes
From: Cynthia J. Fazzini <cfazzini[at]erols.com>
Date: Sat, 13 Dec 1997 22:04:20 -0800
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!