Making dinner for the GF tomorrow. She’s an Irish girl that likes all things potato.
Any good potato dishes (Casserole or otherwise) would be appreciated.
Thanks.
I don’t usually use a recipe, but I can give you some basics. Slice the potatoes thin (like scalloped), make a sauce of cream/milk, flour, salt and pepper, and I like a little Cayenne just to give it a little “sumpthin.” Not enough to make it hot, but enough to wake up your taste buds and say “what is that?” Saute some onions, grate some cheese (whatever you like), and diced or cubed ham… it has to have ham.
Parboil the potatoes, mix up the sauce and warm on low heat until well mixed and almost simmering (scalded maybe), grease a casserole dish, layer in potatoes, cheese, onions, ham, sauce (maybe gravy is more accurate… I don’t know, I just make it until it looks right), repeat until you run out. Add some more cheese on top.
Cover in foil and cook in a preheated 350 oven for about 45 minutes, then uncover and let brown for another 20-30 minutes, or hit with the broiler if you are in a rush.
Actually, this looks pretty darn close to what I make.
Potato Kugel
Around 10 to 12 potatoes
1 or 2 onions
4 eggs
2 tbsp. olive oil
salt and pepper to taste
First wash the potatoes and sit down at the kitchen table. When someone walks into the kitchen stand up and peel potatoes. When they leave sit down again. Use the same technique for grating the potatoes. Grate or dice the onion. Mix all ingredients and turn into a well greased 9x12 baking pan. Bake in a 350F oven for at least an hour until the top is light brown and crisp.
I really like this Irish Champ recipe.
This is what I have been doing a lot lately (cook on Sunday, eat through the week).
4 medium Yukon gold potatoes, wash and slice thin (leave skin on).
1 green bell pepper, sliced into thin strips.
1 yellow onion, sliced thin.
About 8 sweet italian sausages.
Chicken stock.
Salt & pepper.
Butter! Real, butter!
Preheat oven to 400F. Butter up a casserole dish (get that butter all over drool). Layer in the veggies above, adding salt and pepper at random.
Place sausages on that bed of raw veggies. Dump in some chicken stock so there’s a wee pool in the bottom of the dish.
Cover with foil and bake for about 45 minutes. Then uncover and keep baking for 30 minutes or so, until potatoes are soft.
Then place under broiler to brown top (feel free to turn sausages).
I have to warn that this is a damn good dish. No, DAMN good dish. It also tastes a thousand times better next day as all that butter, fat and chicken stock has jelled at the bottom.
Oh God, I’ll be in my bunk…
Look up Theodora Fitzgibbons’ mushroom scallop pie topped with potatoes. Awesome dish sure to please.
This sounds great. I would add gruyere to the white sauce. Gruyere and ham… mmmm…
A Swiss roesti is one of the most delicious things you can do with potatoes. Like a giant latke that you slice like a pizza. Golden and crusty on the outside, creamy on the inside. If you melt cheese onto it or put a poached egg on each slice, it’s a full meal.
The recipe I’ve found foolproof is on the COOK’S ILLUSTRATED website, so I can’t copy it for you, because Christopher Kimball is a dick. So look up another one. The proportions I use for a ten-inch skillet are 1 1/2 lbs of Yukon Golds, peeled and shredded, rinsed and squeezed dry and tossed with a pinch of cornstarch to hold things together plus S&P to taste, and two tablespoons of butter for cooking each side.
Yeah, if you want to impress her with Irishness, Champ and Boxty and Colcannon are all excellent dishes, being variants on mashed potatoes mixed with cabbage and/or kale, onions and/or leeks. Often mooshed into a casserole dish after preparing and re-heated after being dotted with butter. Mmmm.
I’d suggets Dublin Coddle: alternating layers of sliced onion, potato, back bacon, and pork sausages (some recipes use ham instead), baked with stock (or beer) in a covered casserole dish until the potatoes are soft and mushy. Season with salt, pepper, and parsley. Serve with Guinness and irish soda bread.
I make a potato casserole which is really simple and tastes far better than it sounds like it would. Just onion and potato and stock.
Cut potatoes into 2 cm cubes, or there about. Enough to cover the frying pan you are using.
Brown in olive oil.
When half browned, add a diced onion.
Brown until onion is just starting to soften.
Cover with stock. I use vegetable stock, but your favourite stock will do.
Render down until the stock has reduced to a thick sauce. The timing is critical for the last bit. It takes about 20 minutes. You need to stop the process just as the stock has started to form a thickish sauce.
It really is delicious and can be served with anything. I often to serve it with coleslaw as a vegetarian meal.
I think you meant *greedy *dick.
Sour Cream Potato Casserole
Boil some medium sized non-waxy potatoes, skins on, 35-40 minutes until tender.
Peel potatoes then crumble with your fingers into a bowl.
Add a mixture of sour cream, a little milk (for consistency), salt, pepper, chives and some grated cheese (I use cheddar)
Bake at whatever temperature the other stuff you’re baking is cooking at, or microwave until hot. I microwave because baking tends to dry it out too much.
Dot with butter and serve.
Allegedly, this is that recipe:
And I agree about Kimball. Who has incredibly narrow food tastes (if food isn’t made EXACTLY New England style, it’s only so-so) and a wimp ("What? You waved a whole, uncut jalapeno over the dish? Now it’s too spicy! Whaaah!) as well as a dick.
I’m off to the Swiss Alps in a couple of weeks. Most of the restaurants do tartiflette (it’s French, but seems to common across the Alps):
It’s basically potato, cream, a whole Reblochon cheese and lardons.
Not the healthiest dish in the world, but it is delicious.
Yes, that’s it! Exactly! Thanks, bro!
Now, everybody reading this go and make one. It is SOOOOO good. I’m salivating just thinking about it.
(As an Irish-American, potato dishes tend to have that effect on me.)