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Subject: Rec. request:  make ahead potato dish
Newsgroups: rec.food.cooking


From: Ann 
Date: Wed, 17 Dec 1997 01:11:10 GMT
Need something different and easy this year to add to the Christmas
groaning board.  Perhaps some kind of scalloped potato with a
different twist???  That can be done ahead of time???  I know I am
probably asking too much, but, after all, it is Christmas!  

TIA and Happy Christmas to you all


From: damsel[at]st-paul.crosswinds.net  (Carol)
Date: Wed, 17 Dec 1997 02:15:57 GMT
You could try making the standard scalloped potatoes, but add some diced
or minced red and green pepper, some onion, and maybe a little cheddar
cheese melted throughout ......

Hmmm.  I was just going for pretty, but that sounds awfully good!
Scalloped Potatoes O'Brien?  Scalloped Potatoes McDamsel?

I think I'm gonna try this.  Thanks, Ann, for posting a question that
got my creative juices (saliva) flowing.  *grin*


From: madelin[at]pacific.net (madelin)
Date: Tue, 16 Dec 1997 19:41:02 -0800
Try layering the potatoes with lots of chopped garlic, salt and pepper to
taste and freshly grated Parmesan cheese.  Use half and half for the
liquid and some cheese on the top.  Also a decoration of chopped parsley
and thin strips of red bell pepper would be a nice seasonal touch.  You
can reheat at the party and add garnish at the last minute.


From: Sarah 
Date: 17 Dec 1997 11:30:16 GMT
Alternate slices of potato with slices of turnip, with sautéed onion
in, under, and all around.  Bake or microwave in a casserole dish with
lots of butter and some salt, pepper, nutmeg, whatever, to taste, until
tender.  (I test for doneness using a poultry trussing nail, like a
toothpick test for cake, only you just want to see how easily the nail
comes in and out.)


From: jrg14[at]cornell.edu (Jan)
Date: Wed, 17 Dec 1997 11:11:45 -0400
cook the spuds, drain well, add in sauteed onions, sour cream and grated
cheddar cheese.  Put into a buttered casserole.  Sprinkle more cheese on
top, decorate with red and green bell peps if you want, or paprika and


From: mikegregory[at]lucent.com (Mike Gregory)
Date: Wed, 17 Dec 1997 18:53:33 GMT
Ann ... I am reading this message at work (really busy here today) so
I don't have the precise recipe, but we have one which has cooked,
diced potatoes, sour cream, cheddar cheese, chopped onions and chopped
pimentos ... all of this is mixed to together and baked until the
cheese is melted and the dish is heated through ... if this sounds
like something you might be interested in, email me and I will get the
recipe and send it ... Mike Gregory


From: Pam Jacoby 
Date: Wed, 17 Dec 1997 17:16:41 -0600
Here are a few recipes----hope one captures your fancy!

6 tablespoon (3/4 stick) butter
2 1/2 large onions, halved, sliced
2 tablespoons chopped fresh rosemary or 2 teaspoons dried
6 parsnips, peeled, sliced
4 large russet potatoes, peeled, sliced
1 cup milk, heated

Melt 1 1/2 tablespoons butter in heavy large skillet over medium-high
heat. Add onions and cook until golden, stirring often, about 15
minutes. Mix in rosemary. (Can be made 4 hours ahead. Cover and let
stand at room temperature.)
Bring large pot of salted water to boil. Add parsnips and potatoes; boil
until tender, about 20 minutes. Drain well. Return vegetables to pot;
mash. Add warm milk and 4 1/2 tablespoons butter; stir until smooth.
Stir in onion mixture. Season with salt and pepper.
(Can be made 6 hours ahead. Cover; chill. Rewarm over medium-high heat,
stirring frequently and adding more milk if too dry.)
6 Servings
This one is a particular favorite.

3 tablespoons butter
4 large leeks (white and pale green parts only), quartered lengthwise,
thinly sliced crosswise
1 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces
2 1/4 cups water
1/4 cup sour cream

Melt butter in heavy large saucepan over medium heat. Add leeks; sauté
until just beginning to color, about 15 minutes. Add potatoes and water.
Season with salt. Increase heat to high; bring to boil. Cover; boil
until potatoes are tender, about 20 minutes. Uncover; boil until almost
all liquid evaporates, about 5 minutes.
Mash potatoes coarsely; mix in sour cream. Season with salt and pepper.
(Can be made 2 hours ahead. Cover; let stand at room temperature. Rewarm
over low heat, stirring.) Transfer to large bowl.

Bon Appétit 
November 1995 


7 cups canned low-salt chicken broth
3 pounds russet potatoes, peeled, cut into 1 1/2-inch pieces
1 1/2 pounds rutabagas, peeled, cut into 1/2-inch pieces
1 1/4 pounds parsnips, peeled, cut into 1 1/2-inch pieces
8 garlic cloves
1 bay leaf
1 teaspoon dried thyme
3/4 cup (1 1/2 sticks) butter, room temperature

3 large onions, thinly sliced

Butter 13 x 9x2-inch glass baking dish. Combine first 7 ingredients in
large pot; bring to boil. Reduce
heat, cover partially and simmer until vegetables are very tender, about
30 minutes. Drain well. Transfer
vegetables to large bowl. Add 1/2 cup butter. Using electric mixer, beat
mixture until mashed but still
chunky. Season with salt and pepper. Transfer mashed vegetables to
prepared dish.

Melt remaining 1/4 cup butter in heavy large skillet over medium-high
heat. Add sliced onions and sauté
until beginning to brown, about 5 minutes. Reduce heat to medium-low and
sauté until onions are tender
and golden brown, about 15 minutes. Season with salt and pepper. Spread
onions evenly over mashed
vegetables. (Casserole can be prepared up to 1 day ahead. Cover and

Preheat oven to 375° F. Bake casserole uncovered until heated through
and top begins to crisp, about
25 minutes.

8 to 10 servings 

Bon Appétit 
November 1994
Another favorite---lovely with ham

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

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: Lisa Smith 
Date: Wed, 17 Dec 1997 18:47:18 -0600
Hi Ann, This is a dish that is really good and tasty and reheats well.
It's also very versatile ( I'll give you some variations at the end of the
The amounts are approximate, cause I do things by feel sometimes!

Bacon Potato Bake

4 to 5 large potatoes, pierced and baked (microwave or oven, it doesn't
matter) and cooled
2 cups white sauce
1 package  mushrooms ( or two cans)
1 small onion chopped in medium dice
1/2 cup cheddar cheese
1 cup sour cream
5 slices bacon, fried crisp, drained and torn into small pieces
salt and pepper to taste
dash of nutmeg

1. saute onions in butter till translucent. set aside
2. In same pan sauté mushrooms till much of the moisture evaporates
3. return onion to pan, and everything else but the bacon, potatoes and
4.heat till just warm.
5. In the mean time, peel and slice potatoes. In a buttered casserole put in
layer of potatoes, layer of sauce, sprinkle of bacon and so on. End layers
sauce and cheese sprinkled over top. Heat in micro on high for 12 minutes.

*** If you don't feel like making white sauce, take the all- American way
out, Mushroom soup! (2 cans)
     I've made it both ways, and either way it's yummy. Also, This is
wonderful for a main dish, using
     diced left over ham, or ground beef, drained. You can assemble this
dish at home and, if your
     traveling, just heat when you get where your going.


From: mjgregory[at]worldnet.att.net (Mike Gregory)
Date: Thu, 18 Dec 1997 21:48:17 GMT
Ann ... here is the recipe we use ...

Potatoes Romanoff


5 cup diced cooked potatoes
2 cup cottage cheese
1 cup sour cream
3 T chopped green onion
3 T chopped pimento
2 T salt

Place in 9x13 pyrex dish, top with grated cheddar cheese and bake at
350 F for 30 to 45 minutes ... I really like the taste and look of the
onion and pimento so I usually double those quantities (6T) ... its
quick, easy and looks "christmasy" ...

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