Category Archives: SIDE DISH RECIPES

POTATO, GRUYÈRE CHEESE, AND CARAMELIZED ONION GRATIN

There just doesn’t seem to be any food more comforting than some kind of starch lovingly paired with cheese. And potatoes and cheese are no exception. Then when you throw in some caramelized onions and heavy cream infused with garlic and fresh thyme, you have a combination only an uncivilized barbarian wouldn’t appreciate.

And since I don’t happen to associate with any of the aforementioned, my friends tend to be as crazy about comfort food as I am. And this recipe is as perfect an example of comfort food as I can imagine. (I served it at our New Year’s Eve party this year to rave reviews. So of course I had to share it with all of you!)

Speaking of parties, I also served up what I now call the “career game” at our News Year’s Eve. Everyone seemed to enjoy the new “game” very much. Since no one else at the party (except for Mr. C. of course) knew everyone else who was invited, I threw out the professions of a few of the people in the room. It was then everyone’s mission to figure out who did what for a living or passion. I had intended it to kind of get people talking to each other. As it turned out, my group of friends needed no prompting in that regard, but never-the-less, it was fun to witness them further getting to know each other by ferreting out each others chosen profession or passion. And when the group is as eclectic, intelligent and amazing as our guests were that evening, it was really fun to watch the discovery process enfold. For example, and this is just a sample of the professions or passions of the people at the party: there were among our guests someone who worked for FEMA, a retired art teacher, 2 senior managers at Boeing, the head of marketing for BECU (Boeing Employees Credit Union for those of you who aren’t locals), a ferry boat captain, a retired editor of the U of W Daily paper, 2 outstanding artists who happen to live in our vicinity, a person who was once a vaudevillian, and the person who edits the user manuals for Microsoft (think Excel, for example).

And of course, during the various interchanges, we learned about other fascinating aspects of each others’ lives, or like in my case, accomplishments over which I had no previous knowledge. (I learned that my friend Laurie had danced in the Nutcracker as a child! How cool is that?)

When I started this blog, I promised that I would share the secret to throwing a successful holiday party. And since I attended a fabulous party before Christmas that our friends John and Deanne hosted and then gave a New Years Eve party that seems to have been a success, I thought now was the time to honor my promise. So, here goes! (For those of you who already have the “throw a great party” down pat, disregard the following paragraph.) For those who want to know more, please read on.

Patti’s recipe for throwing a good party:

1 – Invite an interesting and eclectic group of people (the most important ingredient)

2 – Feed them well and often (exciting and interesting people love to eat)

3 – Provide alcoholic as well as non-alcoholic beverages (most people these days are responsible drinkers and interesting non-alcoholic beverages help them stay on track)

4 – Throw in a white elephant or bottle exchange or an ice-breaker diversion like the one I described above (breaks the monotony of eating wonderful food, drinking, and talking to friends, old or new)

5 – Relax and have fun yourself (the second most important ingredient)

That’s it!  And of course, if you are as lucky as I am, invite your musical guests to come and make music together. There is just nothing more fun than a room full of live music.

So dear readers, next time you plan a soiree think about following my recipe for making the event memorable. Just don’t forget to invite me. (Maybe I should have made that rule number 6!)

  • 2 lbs. russet potatoes
  • kosher salt
  • 5 sweet onions
  • 3 T. butter
  • olive oil
  • 2 c. heavy cream
  • 3 cloves garlic
  • 5-6 sprigs fresh thyme
  • 8-10 oz. grated Gruyère cheese
  • kosher salt
  • freshly ground black pepper
  • ½ c. grated Parmesan cheese
  • milk

Scrub the potatoes and cut in half lengthwise. Then slice each section into 1/8-inch thick half moons. Place in a pan with just enough cold water to cover the top layer of potatoes. Add about 2 teaspoons of kosher salt. Bring to just under a boil, reduce heat and simmer potatoes until almost tender. Do not overcook. Strain in a colander and cool to room temperature. Meanwhile, thinly slice onions. Heat butter in a large skillet over medium heat. Add the onions and cook for about 45–60 minutes or until they turn a lovely shade of brown and are almost mushy. (That’s a technical cooking term, by the way!) You will want to stir the onions frequently during the caramelization process. If the onions start to burn or get too dry, add a little olive oil and reduce the heat. This process takes time, but is well worth the effort.

While your potatoes are cooking and your onions are slowly taking on the color of brown sugar, pour the heavy cream into a small pan along with the peeled garlic cloves and thyme sprigs. Bring to a light simmer and cook for about 10 minutes. Remove from heat and set aside.

When ready to assemble gratin, lightly butter a shallow casserole dish. Place a single layer of potato slices in the bottom of dish, slightly overlapping. Top with 1/3rd of the Gruyère, 1/3rd of the onions, 1/3rd of the herb and garlic infused cream and a light sprinkle of salt and pepper. Repeat with 2 more layers. Sprinkle with the grated Parmesan. Now comes the hard part. Gently tip the pan. If you don’t see the heavy cream along the sides of the pan almost up to the level of the last layer of potatoes, add enough milk so that it is just visible around the edges. The last thing you want are dry potatoes.  And I would strongly advise against adding additional cream instead of milk. This dish is already crazy rich. The milk just ensures that the potatoes will be creamy, not dry.

Cover with aluminum foil or the casserole lid and bake in a pre-heated 375 degree oven for 40-45 minutes with the lid on. Remove the lid and bake another 30-40 minutes or until the potatoes are super tender and the top is a lovely light brow. Remove from oven and let sit for about 10 minutes before serving. If you want to make the dish ahead of time, cover and place in the refrigerator until about an hour before you want the dish to go in the oven.

CORNBREAD DRESSING

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Now, as far as I’m concerned, there are few dishes better than dressing. And because I love dressing so much I always make too much. I simply can’t stop myself. But for the sake of keeping to my mission of providing you with economical and smaller scale recipes to serve during the holidays, I was actually able to curb my natural tendency to be a dressing over-achiever, and kept the proportions to the perfect size to accompany my Crispy Skinned Roast Chicken or any other main dish for a smaller gathering.

Now of course, if you wanted to use this recipe to feed more people you could always just double or triple the ingredients. (See, already I’m thinking of a larger quantity. There truly is no help for me!) But I sincerely hope this recipe helps you when you are planning a small dinner party or to keep your holiday meal budget in line.

  • 1/2 lb. Italian sausage (pork or chicken)
  • 4 T. (1/2 stick) butter
  • 3/4 c. diced celery
  • 3/4 c. chopped onion
  • ½ tsp. dried sage
  • 2 tsp. poultry seasoning (or to taste)
  •  ¼ tsp. granulated garlic
  • 1 tsp. dried parsley
  • 3 c. cubed rustic bread (I like part sour dough)
  • 1 (8.5-oz.) box Jiffy Corn Muffin mix, baked per package instructions, cubed
  • 1 egg, beaten
  • 2 c. chicken broth (not low sodium)

Fry sausage (crumbling it as it browns) in a large frying pan or Dutch oven. When browned add the butter, celery, and onion; cook until the onion is transparent.  Stir in the sage, poultry seasoning, garlic, and parsley. Remove from heat and gently stir in the bread cubes and cubed cornbread. (Don’t worry if the cornbread breaks down.) Whisk together the egg and chicken broth. Pour over the bread mixture and gently stir until combined. Now, if you are like me, you will want to taste the dressing at this point. Don’t worry that the dressing seems too sweet. After it is baked it will be perfect.

Spoon the dressing into a buttered casserole pan, cover with lid or aluminum foil, and either refrigerate until ready to bake or place in a pre-heated 375 degree oven for 35-40 minutes. Remove lid and bake an additional 5 minutes or until starting to brown on top. Serve hot.

 

WILD MUSHROOM BREAD PUDDING

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I found this recipe in the Seattle Times several years ago and have been making it ever since. It is a perfect dish to serve with a holiday meal. It’s basically like eating a very rich and savory stuffing or dressing, but in my opinion is easier to prepare. The wild mushrooms are just delicious, but if you can’t find any, use crimini over button mushrooms. This recipe also has the advantage that it can be prepared the day before and simply refrigerated until about an hour before you plan to bake it in your oven. Better and better, wouldn’t you say?

So give it a try. Instead of stuffing your bird this Thanksgiving or Christmas, place this bread pudding on your holiday table. It will be a huge success.

  • 1 c. milk
  • 1 c. whipping cream
  • 2 large eggs, room temp.
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • ½ tsp. dried rosemary, crumbled
  • 2 T. chopped fresh parsley
  • ½ c. finely grated Parmesan cheese
  • 4 c. packed cubed sour dough bread (1 or 2 day old chewy sourdough bread is best for this recipe)
  • 2 T. butter
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 8-oz. coarsely chopped wild mushrooms

Combine milk, cream, eggs, salt, pepper, rosemary, and parsley in a medium sized bowl. Gently fold in bread cubes and set aside. Melt butter in a medium sized sauté pan. Add onion and garlic and sauté until onion is soft. Add mushrooms and cook until golden brown. Allow to cool and scoop into the bowl with softened bread cubes. Stir gently and pour mixture into a lightly buttered casserole dish. Bake in a pre-heated 350 degree oven for 45 minutes or until a knife inserted into the middle comes out clean. Serve immediately.

 

 

SWEET POTATO CASSEROLE

I found this recipe a couple years back on the Southern Living site. It looked so beautiful I just had to give it a try. Turns out it is not only beautiful to behold, it is absolutely divine to eat. So if you want to please all your sweet potato lovers this Thanksgiving, the ones in the marshmallow camp and the ones who believe marshmallows are only for children, give them all what they want. You will earn big points, I promise!

  • 4 ½ lbs. ruby or garnet sweet potatoes (sometimes labeled incorrectly as yams)
  • ¾ c. sugar (or part brown sugar)
  • ¼ c. whole milk
  • ½ c. (1 cube) butter, softened
  • 2 lg. eggs, room temperature
  • 1 tsp. vanilla
  • ¼ tsp. kosher salt
  • 1 c. cornflakes cereal, crushed
  • ½ c. chopped pecans
  • 1 T. brown sugar
  • 1 T. butter, melted
  • 1 ½ c. miniature marshmallows

Bake sweet potatoes in a pre-heated 400 degree oven for about 1 hour or until tender. Let cool to touch; peel and mash with an electric mixer. Add the sugar(s), milk, butter, eggs, vanilla, and salt and beat until smooth. Pour mixture into a buttered 9×13-inch baking dish. *Combine cornflakes, pecans, brown sugar, and melted butter. Sprinkle diagonally over casserole in rows 2 inches apart. Bake at 350 degrees for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle alternate rows with marshmallows; bake 10 additional minutes. Let stand 10 minutes before serving.

*If preparing casserole ahead of time, cover with aluminum foil and refrigerate before adding any topping. About 90 minutes before serving, pull the casserole out of the refrigerator, leave the foil on the casserole, and bake for 30 minutes. Then follow the above instructions beginning with “Combine cornflakes….”

 

TURKEY DRESSING WITH OYSTERS OR SAUSAGE

OK, it’s confession time again. So here goes. If truth be told, I would be content to sit down to just dressing and gravy (maybe a small side of Brandied Cranberries) at Thanksgiving or Christmas. Don’t get me wrong, I love all the other dishes, but really, for me it’s mostly about the lovely savory flavors in the dressing and gravy. But I can’t skip the mashed potatoes. And since the turkey started the whole thing, there really should be some of that on my plate too. And wow, those sweet potatoes sure look good, etc. etc.  So there I am; another Thanksgiving with a loaded plate. And of course, who can say no to Pumpkin Pie Bars with Bourbon Caramel Whipped Cream, or Apple Pie Bars, or White Chocolate Dipped Coffee Bean Shortbread served with a lovely cup of freshly brewed coffee? Not me, that’s for certain! (All dessert recipes are easy to prepare and can be found on this site.)

OK, maybe it’s the combination of dishes that make the dinner so wonderful. It’s just like family and friends. Some of our guests we will have known for decades or all our lives (or theirs). Other friends or family members might be new to the group. But all are welcome and loved because they are a part of the whole special occasion.

And when you think about it, the dinner itself is no different from the assortment of guests. There are the old and familiars, including the “sacred side dishes”, maybe changed or updated from year to year. And along with the traditional favorites, there are usually one or two exciting new dishes that everyone is eager to try. All and all it makes for a terrific feast.

Hopefully some of the recipes in my Thanksgiving Day Menu and Recipes series will give you an idea for updating one of your favorites, or inspiration to try an entirely new dish. Happy Thanksgiving

  • 1 c. butter
  • 1 ½ c. chopped celery (stalks and leaves)
  • 2 medium onions, finely chopped
  • 12 to 14 large mushrooms, chopped
  • 1 c. chopped fresh Italian parsley
  • 2 cloves garlic, finely minced
  • 1 T. minced fresh sage
  • 1 T. dried thyme leaves
  • 2 T. poultry seasoning
  • 1 tsp. savory, either powdered or dried leaves
  • 2 tsp. kosher salt
  • freshly ground black pepper
  • 16-20 c. dry bread cubes (I like part sour dough) or 3 pkgs. stuffing mix (7-8 oz. each)
  • 1 pint raw oysters, chopped or 1 lb. cooked breakfast or Italian sausage, opt.
  • 3 eggs
  • 5-7 c. turkey or chicken stock

In a large sauté pan, melt butter and add celery, onions, and mushrooms. Cook for about 5 minutes. Add the parsley, garlic, sage, thyme, poultry seasoning, savory, salt, and pepper. Remove from heat. Place dried bread cubes or stuffing mixes complete with seasoning packets, in a very large mixing bowl. Stir in the raw oysters or cooked sausage. Add the sautéed vegetables; mix thoroughly.

Beat eggs in a separate medium sized bowl. If you are using stock that is simmering happily on your stove, vigorously whisk 5 cups of the broth into the eggs. (The hot stock will scramble the eggs if you don’t stir vigorously.) Pour the hot liquid over the bread cubes and gently stir. Add more stock if the dressing is dry. (Remember, this is dressing, not stuffing and therefore is not going into the cavity of the turkey. So any moisture needs to be added while it is being prepared.) Taste the dressing and add additional poultry seasoning and/or salt if needed.

Place dressing in a buttered casserole dish, cover and refrigerate until ready to bake in a pre-heated 350 degree oven for 45 minutes or until hot. (I put mine in the oven when the turkey comes out.)

Note: recipe for Turkey Stock can be found under Herb Salted Turkey with Cognac Gravy

 

CREAMY MAC AND CHEESE

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There is just nothing better than a big old serving of mac and cheese with your name on it. I mean really, is there any other food that feels as good in your mouth or makes your taste buds as happy as super cheesy, extra creamy mac and cheese? I think not! So when I decided that I wanted a mac and cheese recipe that was reasonably inexpensive to prepare, contained no meat (bacon, prosciutto, etc.) and could be prepared ahead of time and not lose all its wonderful cheesy goodness, I decided to turn to the internet, my favorite recipe source. I found several recipes that looked good, but the one I liked the best was on the Taste of Home website. I made a few minor changes here and there but frankly, this is the best mac and cheese I have ever tasted. I love that it can be made ahead. I also love that it is vegetarian.

And I know, Patti cooking with Velveeta! It doesn’t happen often, but even processed cheese has its uses once in awhile. And this is one of those times when you just have to bite the bullet and put that bright yellow box of Velveeta in your cart. I usually cover it up while I do the rest of my shopping. Then when I check- out, I pretend it jumped into my cart of its own accord. Then when the clerk asks me if I want it returned to the shelves I say something like “oh no, that’s ok, I don’t want to cause any inconvenience for anyone”. I’m sure the clerk sees through my little charade, but the two times or so a year I actually buy Velveeta, I feel I simply must stick to this childish ruse.

And while I’m justifying to all of you why I use Velveeta occasionally, I should share the only other recipe I make that contains this processed ingredient. Please see my favorite recipe for Queso Dip under Appetizer Recipes.

  • 1/2 c. butter
  • 1/3 c. flour
  • 1 1/2 c. milk
  • 8 oz. Velveeta, cubed
  • 1/4 c. finely grated Parmesan cheese
  • 1/2 tsp. kosher salt
  • freshly grated black pepper
  • 2 tsp. Dijon mustard
  • 1 c. low fat sour cream
  • 4 c. uncooked elbow macaroni
  • 2 c. (8-oz.) grated sharp cheddar cheese
  • 1 c. reserved pasta water
  • paprika, opt.

Melt butter in a large heavy saucepan. Whisk in the flour until smooth and bubbly. Gradually stir in the milk and bring to a boil. Allow sauce to burble for a couple of minutes. Remove from heat and stir in the Velveeta, Parmesan, salt, pepper, mustard, and sour cream until smooth and cheese is melted. Cook pasta to al dente in boiling salted water, drain (reserving about a cup of pasta water)* and add to the sauce along with the cheddar cheese. (If the sauce seems too thick add enough of the reserved pasta water to reach desired consistency.)  Spoon the mixture into a buttered 9×13-inch dish. Sprinkle lightly with paprika. (The photo below is a double batch.)

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Bake uncovered in a pre-heated 350 degree oven for 25-30 minutes or until sauce is bubbly. Let mac and cheese sit about 5-7 minutes before serving.

*If you are preparing the mac and cheese ahead of time, drain the pasta and run cold water over it until it is room temperature. Drain again and add to the sauce along with the cheddar cheese. Stir well. (The cheddar cheese will completely melt when it is baking.) Spoon the mixture into a buttered 9×13-inch dish. Sprinkle lightly with paprika. Cover and refrigerate until about 2 hours before you want to serve. (Taking the dish out of the refrigerator ahead of time allows the pasta to come close to room temperature before popping it in a hot oven.) Bake uncovered in a pre-heated 350 degree oven for 30-40 minutes or until sauce is bubbly.

 

 

 

SAVORY POLENTA

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So, this lady walks into a restaurant one evening, sits down in a booth and she and her husband order drinks while they peruse the menu. (This was quite a few years ago when the lady was not nearly as sophisticated or food savvy as she is today.) So on the menu, appearing with the entrée she had chosen, was this item calling itself polenta. No explanation as to what polenta was! Just polenta! (Like from birth everyone should know about polenta?!) Well this poor woman had no idea what she was ordering and too embarrassed to ask the waiter. (Did I mention this was quite some time ago?)

When her dinner arrived, she was quite taken aback by what appeared to be a square of semi-baked cornbread. But being the adventurous type, she cut off a small piece and popped it into her mouth. Well this woman had been making and eating cornbread for years. But this yellow stuff on her plate was so lacking in flavor and had such a strange consistency that she didn’t finish her serving or even try polenta again for years. All she could hope for was that polenta would go the way of those red pickled crab apple slices that used to “grace” every restaurant plate in America!

But then one magical day polenta was on the menu at one of her favorite Italian restaurants. She was mystified. “What in the name of coarse ground cornmeal had polenta to do with such a prestigious world cuisine?” But being a little older and a little bolder (notice wiser was not mentioned) she got an earful when she asked that very same question of her waiter. Because, began the waiter in his best professorial voice, “please allow me to quote from an article I just read on the Life in Italy website”. And I quote, “It often happens that a nation of people will identify themselves as a distinct culture by their traditional foods. For Italians, it always seems both pasta and pizza are the cornerstones of what makes Italian food “Italian”. However, there is a staple food of Northern Italy that does not get the recognition, but certainly makes up the third aspect of the Italian food trinity: Humble, yet versatile and satisfying polenta. Italian cuisine has been characterized by being the food of the peasant and just as poor Southern Italians worked the fields with their bellies full of pasta, Northern Italians subsisted on little more than polenta for centuries. In this way, polenta is truly an Italian national dish, and may have a history much more ancient than either pizza or pasta.”

So knowing that the chef in this restaurant would never steer her wrong, she once again ordered an entrée that included polenta. But this time, the experience was far different. The creamy, savory, and buttery polenta was served as a base for her entrée meat which lay gently nestled on top. She had discovered heaven that evening in the form of an Italian classic. (Had she realized polenta was Italian to begin with, she might have given it a second try much sooner!) But she had thought, incorrectly of course, that polenta was just a new creation some famous chef had invented and every restaurant from Denny’s to Rosellini’s Four-10 now wanted to feature. (She has since learned that when it comes to food, there is truly nothing new under the sun!) So from that wonderful evening at one of her favorite Italian restaurants, she has truly come to love this humble Italian peasant food. And this recipe from Alton Brown is her favorite. Buon Appetito!

  • 2 T. olive oil
  • 3/4 c. finely chopped red onion
  • 1 tsp. kosher salt
  • freshly ground black pepper
  • 2 cloves garlic, finely minced
  • 1 qt. chicken stock
  • 1 c. coarse ground cornmeal
  • 3 T. butter
  • 2-oz. finely grated Parmesan (about ½ cup packed) + extra for serving at the table (some people, like Mr. C. for example, enjoy a little polenta with their Parmesan!)

In a large, oven-proof covered saucepan heat the olive oil over medium heat. Add the onion, salt, and pepper; sauté until the onion begins to turn translucent, approximately 4 to 5 minutes. Reduce the heat and add the garlic. Sauté until the garlic releases its aroma, about 1 minute. Add the chicken stock and bring to a boil. Reduce heat a bit and gradually whisk in the cornmeal. Cover the pan and bake in a pre-heated 350 degree oven for 30 to 35 minutes, stirring every 10 minutes to prevent lumps. Once the polenta is creamy, remove from the oven and add the butter and Parmesan. Adjust seasoning and serve immediately. Or, if you prefer, pour into a 9×13-inch pan lined with parchment paper. Cool to room temperature, then refrigerate. When ready to serve, cut into squares, rounds, or triangles, brush with olive oil and sauté in a non-stick pan. (Great way to serve leftovers too!) Polenta is gluten free and can be prepared with vegetable stock for a vegetarian side dish.

 

 

TWICE BAKED POTATOES

So who do you know that doesn’t like baked potatoes, bacon, and sharp cheddar cheese? And when you put them in combination, well there just ain’t nothing finer. And yes I know twice baked potatoes are full of calories. But remember, not everyone thinks about calories and nutrition all the time. For example: ask any 6 year old to name his or her favorite restaurant. I’m willing to bet you a 10 lb. bag of Yukon Golds that there is a clown, golden arches and a PlayPlace somewhere on the premises! Children don’t think about what they are eating, and once in a while, we should let our inner child come out and not worry either. Life is short! And I know it can be shortened by eating the wrong food. But once in awhile and especially when it’s a holiday get-together, take a break from counting calories and measuring fat content. After all, chances are you’ve stayed up half the night dying eggs, and putting together Easter baskets. Then early Easter morning you get to hide eggs in your house or yard, prepare a feast for your family and friends, and supervise the whole search and rescue Easter egg mission. I do believe you deserve a treat, and twice baked potatoes are definitely a treat!

I will be thinking of you on Easter as I enjoy the day with 3 of the people I love most in this world, my husband and our dear friends Jim and Margo. And since the 4 of us will not be spending the day with any grandchildren, grand nieces and nephews, etc., there will be nary an Easter egg in site, chocolate or otherwise. I’m really OK with that! Oh, one little piece of advice for those of you hosting Easter egg hunts. Count the dyed eggs before you hide them, especially if they are going to be hidden in your home. Also count the “found” eggs and make sure the number is the same. This is not difficult to do. 21 eggs hidden, 21 eggs found. But if the score is 21 to 20, I’d advise you to go into full blown search mode. Get the other adults involved too. For the children offer a small chocolate reward to whoever finds the last egg. For the adults, a larger chocolate reward, like a pound of See’s candy. If you’re lucky, the egg will be found by an adult who likes to share! Happy Easter to all.

  • 3 medium-large russet potatoes
  • 1 tsp. olive oil
  • 3-6 slices lean bacon, chopped
  • 1 c. sour cream
  • 1 c. grated sharp cheddar cheese
  • 1 T. fresh chopped or dehydrated chives
  • milk
  • kosher salt
  • freshly ground black pepper
  • paprika

Wash potatoes, dry and rub with oil. Pierce skin with fork a couple of times and sprinkle with salt. Bake potatoes in a pre-heated 400 degree oven for 60 minutes or until flesh is soft. Remove from oven and cut in half. Let sit for a few minutes to cool. Meanwhile cook bacon until crisp. Drain. Set aside. When potatoes are cool enough to handle, remove as much of the flesh as possible paying attention not to break the skin. (If you pierce the skin it is not the end of the world.) Mash the potato flesh with the cooked bacon, sour cream, cheese, and chives. Add enough milk to make a stiff mixture. Season with salt and pepper. Place potato skins on a baking sheet, skin side down. Scoop potato mixture into the skins and sprinkle with paprika. Bake in a pre-heated 350 degree oven for 30-40 minutes or until very hot and starting to get crisp and brown on top. Serves 6. These are wonderful with ham at Easter. I love them because you can make them ahead of time and just pop them in the oven about 45 minutes before you plan to serve dinner.

 

SCALLOPED POTATOES

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Of all the side dishes that seem to be a favorite of everyone, scalloped potatoes must be near the top of the list. And really, what’s not to love? Thin slices of potatoes baked in a lovely cheese sauce. Well, I’ll tell you what’s not to love! The time it takes to bake most scalloped potato recipes. Holy cow, it’s holiday time and you already have several dishes that need anywhere from several hours in a slow oven to 45 minutes in a hotter oven to re-warm. So then comes along your big old lovely casserole of potatoes. How the heck are you going to make room for a dish that requires 1 ½ – 2 hours in a 350 degree oven? Well dear readers, I’m still slightly aghast that it took me until about 8 years ago before my internal incandescent light bulb, which I had always assumed had at least a wattage rating of 100, came on in my brain and shed some light, so to speak, on the subject. (Either my wattage is less than I originally believed it to be, or my wire filaments aren’t burning as hot as they should! And yes, I still have an internal incandescent light bulb. I was born way before there was an option to be hard wired with a CFL – Compact Fluorescent Lamp)! So if you are looking for a simple way to make an old favorite, give this recipe a try. There is no flavor lost when you partially cook the potatoes ahead of time. And the peace of mind from knowing that your potatoes won’t possibly be crunchy when you are ready to serve is worth more than you’ll save from switching from incandescent to CFL or LED (light-emitting diode) lighting!

  • 1 lb. Yukon Gold or russet potatoes
  • 1 T. butter
  • ½ tsp. paprika, plus more for sprinkling
  • 1 T. cornstarch
  • 1 c. whole milk
  • freshly ground black pepper
  • 2 c. shredded cheese (sharp cheddar, aged Gouda, etc.)

Peel potatoes and cut in half. (And yes I peel my potatoes for this recipe, because boiled potato skins tend to become tough.) Then slice each half potato into 1/3-inch slices. Place in a covered pan, cover with cold water, and bring to a boil. Reduce heat, add a goodly amount of kosher salt, cover and cook until just about tender. (You don’t want mushy potatoes, so watch carefully). Drain. Meanwhile, brown butter in a medium sized saucepan. Add paprika and cornstarch and let burble in pan for about a minute. Gradually whisk in the milk and pepper, bring to a boil, reduce heat and let simmer for 2 minutes. Remove from heat and slowly stir in the cheese. Adjust seasoning. (The sauce will be very thick.) Carefully add the cheese sauce to the potatoes. Scoop mixture into a lightly buttered casserole pan and sprinkle lightly with additional paprika. Bake in a pre-heated 350 degree oven for 30-40 minutes or until the top is starting to brown and the sauce is bubbling around the edges of the casserole dish. Let sit a few minutes before serving. Note: Don’t be afraid to mix and match the cheeses for this recipe. This dish is a perfect way to use up those bits and pieces of cheese that aren’t aging gracefully! Also, this recipe doubles and triples beautifully.

CHAMP (MASHED POTATOES WITH GREEN ONIONS)

Since this recipe is part of my St. Patrick’s Day food series, I felt duty bound to tell you a little bit about the history of the infamous solanum tuberosum. According to a potato article written by Linda Stradley of What’s Cooking America, “The potato was carried from South America to Italy and England about 1585, to Belgium and Germany by 1587, to Austria about 1588, and to France around 1600. Wherever the potato was introduced, it was considered weird, poisonous, and downright evil. In France and elsewhere, the potato was accused of causing not only leprosy, but syphilis, narcosis, scrofula, early death, sterility, rampant sexuality, and of destroying the soil where it grew. There was so much opposition to the potato that an edict was made in the town of Besancon, France stating: “In view of the fact that the potato is a pernicious substance whose use can cause leprosy, it is hereby forbidden, under pain of fine, to cultivate it.” In 1589, Sir Walter Raleigh, British explorer and historian known for his expeditions to the Americas, first brought potatoes to Ireland and planted them at his estate in Myrtle Grove, Youghal, (near Cork), Ireland. Legend has it that he made a gift of the potato plant to Queen Elizabeth I (1533-1603). The local gentry were invited to a royal banquet featuring the potato in every course. Unfortunately, the cooks were uneducated in the matter of potatoes, tossed out the lumpy-looking tubers and brought to the royal table a dish of boiled stems and leaves (which are poisonous), which promptly made everyone deathly ill. The potatoes were then banned from court.” (All I can say to that is thank God France eventually came to its senses.  After all, where would French haute cuisine be without pommes frites? Or McDonalds for that matter!)

So now that we know the historical roots of the potato in Ireland (and elsewhere in Europe), let’s continue with Ireland’s current use of the simple potato. (And yes I know I skipped over one of the most devastating times in Irish history by omitting any reference to the Great Potato Famine (1845-49), but it is simply too sad to even mention in an otherwise light hearted blog.) Potatoes, especially when they are mashed, are high on the list of Irelands favorite method of preparing this lovely tuber. In some cases, kale or cabbage is mixed with the mashed potatoes (Colcannon). My personal favorite is called Champ. Champ is simply creamy mashed potatoes laced with plenty of green onions. Yum! A little story about me when I was a very young child.  According to my mom, at the ripe old age of two or so, given the choice between a bowl of ice cream or a green onion, I would invariably choose the green onion. And at about the same age, and because of my passion for them, my parents nicknamed me Patti “mashed potatoes” Merz (my maiden name). So, do you think it any wonder that I find Champ to be absolutely delicious? Feel free to bet your last penny whistle on that one!

  • 2 lbs. gold or red potatoes, peeled or unpeeled, cut into same size pieces
  • kosher salt
  • 1 c. whole milk (or part half and half)
  • 3/4 c. thinly sliced green onions
  • 6 T. butter, divided
  • freshly ground black pepper
  • fresh chives, opt. garnish

Place potatoes in a large covered pan. Cover with water and bring to a boil. Add a liberal amount of kosher salt, cover, reduce heat and cook until tender. Meanwhile, pour milk into a small saucepan, add green onions and simmer together for 4-5 minutes. Add 4 tablespoons of the butter and remove from heat. Stir in a few grinds of pepper. When potatoes are tender, drain and mash them together with the milk and butter mixture. Adjust seasoning and serve immediately topped with the remaining 2 tablespoons butter and garnished with chives. Great with corned beef or anytime a creamy, rich, decadent side dish is required.