| Author |
Message |
    
george H
Citizen
Username: Georgieboy
Post Number: 150
Registered: 8-2005
| | Posted on Tuesday, April 4, 2006 - 6:47 pm: | 
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I volunteered to bring a dish to my in-laws for Easter dinner & was asked to bring a potato dish, like scalloped potatos. I'm pretty good with sweet potato casserole but have never tried my hand with plain old potatos. Does someone have a recipe for an easy to prepare (I'm not much of a cook) potato dish that's a little different? |
AES
Citizen
Username: Room_to_move
Post Number: 31
Registered: 10-2005
| | Posted on Tuesday, April 4, 2006 - 7:20 pm: |
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I make this every Easter (and other occasions). Always gets rave reviews. Its from the Barefoot Contessa cookbook. If you've never cooked with fennel, don't be put off by it. It has a very mild test after its been cooked.
Yum! Good luck.
http://www.foodtv.com/food/cda/recipe_print/0,1946,FOOD_9936_30282_PRINT-RECIPE- 4X6-CARD,00.html |
WendyP
Citizen
Username: Meandtheboys
Post Number: 3458
Registered: 12-2004
| | Posted on Tuesday, April 4, 2006 - 7:37 pm: |
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I've always found the boxed Scalloped Potatoes to be just yummy!  |
bill671
Citizen
Username: Bill671
Post Number: 363
Registered: 6-2002
| | Posted on Wednesday, April 5, 2006 - 1:05 pm: |
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Best Scalloped Potatoes I've ever had, from the Quiet Man Irish Pub in Dover, NJ
http://www.quietmanpub.com/recipe.html
Baked Scalloped Potatoes
Ingredients:
1 qt. Heavy Cream
5 lbs. peeled Baking Potatoes
1 small Onion, minced
Salt and White Pepper to taste
--------------------------------------------------------------------------------
In a 20 x 10 x 2 deep pan pour in the heavy cream.
Add the onion, salt and pepper.
Slice potatoes very thin, use a food processor.
Fill the pan with the sliced potatoes until the pan is packed with potatoes and the cream is all absorbed.
Cover with aluminum foil and bake in a 350 degree oven for 2 hours.
Remove foil and brown under broiler.
Cut into 20 squares to serve.
I have no connection to the establishment beyond pleasant dining experience.
 |
joecool
Citizen
Username: Joecool
Post Number: 174
Registered: 11-2001
| | Posted on Wednesday, April 5, 2006 - 2:18 pm: |
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I loooove the Quiet Man! Yum, haven't been there in a long time and they do make awesome scalloped potatoes! |
BGS
Citizen
Username: Bgs
Post Number: 871
Registered: 10-2003
| | Posted on Wednesday, April 5, 2006 - 2:22 pm: |
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WendyP- you went back to that moniker after I just complimented you in another thread on the Meand moniker!!!! Horrors!!! |
bets
Supporter
Username: Bets
Post Number: 22907
Registered: 6-2001
| | Posted on Wednesday, April 5, 2006 - 2:25 pm: |
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This is my mother's recipe and I'm always asked to make it for various occasions. I'm not using exact measurements, but it's roughly 5-6 medium sized potatoes (and keep them in cold water until you slice each one as needed) and about 1 1/2-2 cups cheddar.
Scalloped potatoes
Thinly sliced peeled potatoes
Grated sharp cheddar cheese
Finely chopped onion (about a medium size for a 2 quart caserrole)
About 2/3 cup scalded milk (skin forms on top, not boiled)
Flour
Butter
Salt/pepper
Prepare layers in lightly greased 2 quart casserole dish consisting of:
Thinly sliced potatoes
sprinkle of flour
salt/pepper to taste
a few quarter pats of butter
good amount of cheddar cheese
Last layer ends with the cheese.
When casserole dish is full, pour scalded milk over top, cover, and bake in pre-heated 350 oven for 1:15 (I usually remove cover for last 10 minutes). It's always a hit with our family! |
doulamomma
Citizen
Username: Doulamomma
Post Number: 1325
Registered: 3-2002
| | Posted on Wednesday, April 5, 2006 - 2:43 pm: |
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Bets et al,
Do you use a mandolin to slice the potatoes? I think it makes it so much easier?
I have a different one, but here's what I'm talking about:
http://www.surlatable.com/common/products/product_details.cfm?PRRFNBR=13984 |
gretchen
Citizen
Username: Gretchen
Post Number: 206
Registered: 8-2001
| | Posted on Wednesday, April 5, 2006 - 5:31 pm: |
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I make this--it's potato and celery root w/fontina cheese. Delicious.
http://www.epicurious.com/recipes/recipe_views/views/2604
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MEC
Citizen
Username: Mec
Post Number: 171
Registered: 4-2003
| | Posted on Wednesday, April 5, 2006 - 5:46 pm: |
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From Epicurious.com
Potato Parmsean Cake
These potatoes, oven-crisped on the outside and tender inside, go especially well with red meat.
Active time: 15 min Start to finish: 40 min
2 tablespoons unsalted butter, melted
1 tablespoon extra-virgin olive oil
1 lb yellow-fleshed potatoes such as Yukon Gold
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 oz finely grated Parmigiano-Reggiano (1/4 cup)
Special equipment: a Japanese Benriner or other adjustable-blade slicer *
Put oven rack in middle position and preheat oven to 450°F.
Stir together butter and oil in a cup.
Peel potatoes, then thinly slice using slicer and toss with 2 tablespoons butter mixture, salt, and pepper in a large bowl.
Heat remaining butter mixture in a 10-inch heavy ovenproof nonstick skillet over moderately high heat. Spread one third of potatoes evenly in skillet. Toss remaining potatoes with cheese and spread evenly over first layer of potatoes in skillet, pressing with a spatula. Cook 3 minutes, then transfer skillet to oven and roast, uncovered, pressing top occasionally with spatula, until potatoes are tender and top is starting to brown, 20 to 25 minutes.
Invert potato cake onto a cutting board and cut into wedges. |
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