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Thread: potato casserole

  1. #1
    Join Date
    Jun 2006
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    Fremont, Nebraska, United States
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    Wink potato casserole

    I want something different than hashbrown casserole and au gratin potatoes......any one have a good casserole recipe to go with pork loin?

  2. #2
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    Jun 2006
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    103

    Default Re: potato casserole

    How about a sweet potato (yam) dish. Sweet potatoes go especially well with just about any cut of pork. That's just my opinion but then I was raised on a small dirt farm in Oklahoma. LOL

    Joyce

  3. #3
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    Jun 2006
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    Fremont, Nebraska, United States
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    Default Re: potato casserole

    I don't like sweet potatoes, but the rest of the family would like it! the search here is MUCH better and I did find a bunch on this site that I may use. thanks for your input tho!

  4. #4
    Join Date
    Oct 2006
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    ohio
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    Default Re: potato casserole

    Perhaps a german potato salad, I never made one so I dont have the recipie, but it would go great with loin.

  5. #5
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    Plymouth, MN
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    Default Re: potato casserole

    One of my favorite potato dishes is Mississippi Potatoes. I know I have posted it in the past but the oldies really are the goodies. I feel this recipe goes with any type of meat. I really even like it for breakfast (I know, weird). It is a bit of work but makes a lot and also freezes well.

    Mississippi Potatoes

    8 cups potato, diced & cooked
    1 cup mayonnaise
    1 teaspoon salt
    1/2 teaspoon pepper
    1 lb velveeta, cubed
    1 onion, chopped
    4 slices bacon, fried and crumbled
    1 can olives, sliced
    milk, as needed

    Toss potatoes with the mayo, salt, pepper, cheese and onion. Place the mixture in a greased 9x13 dish. Top with the bacon and olives. Poke holes in various places and pour milk as necessary to aid in the melting of the cheese. Check as it bakes to see if more milk is necessary to make a nice creamy sauce. Bake at 325 degrees for 1 hour.

  6. #6
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    Default Re: potato casserole

    This is a German Potato recipe that I created years ago. It is pretty tasty and I hope you like it.

    German Potato Salad

    1/2 lb bacon
    potatoes 4-6, boiled
    1 onion, chopped
    3 tablespoons flour
    1 cup water
    1/2 cup brown sugar
    1/2 cup cider vinegar
    salt and pepper, to taste

    Peel and slice potatoes. Fry bacon crisp. Saute onions in the bacon fat; add flour. Stir well. Add vinegar, brown sugar, water and salt & pepper. Cook until thick and clear. Pour over potatoes and sprinkle with the bacon.

    Notes: Don't cook potatoes until they are "soft" as they will cook more once the dressing is added. At this point in my life, I probably wouldn't even peel the potatoes but I would use red ones so the skin is thin. Let the dressing soak into the potatoes for a while prior to serving. Serve warm.

  7. #7
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    Jun 2006
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    Plymouth, MN
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    Default Re: potato casserole

    I just ran across this one in my potato folder posted by Sugar Pie in 2005. She got it from Bon Appetit.

    POTATO GRATIN WITH CREAM AND FRESH HERBS


    Sugar Pie South Posted September 24, 2005 11:42 AM
    POTATO GRATIN WITH CREAM AND FRESH HERBS

    3 Tbsp. butter, room temperature
    3 lbs. russet potatoes, peeled, cut into thin rounds
    1 1/4 cups whipping cream
    1 1/4 cups whole milk
    1/2 cup chopped fresh chives
    2 tsp chopped fresh thyme
    1 tsp salt
    1/2 tsp ground black pepper

    Preheat oven to 400°F. Butter 8x8x2-inch glass baking dish with 1 Tbsp
    butter. Place potatoes, cream, milk, chives, thyme, salt, pepper and
    remaining 2 tablespoons butter in large pot. Cover and bring mixture to
    boil over medium-high heat.
    Transfer potato mixture to prepared dish, overlapping top layer of
    potatoes in pattern, if desired. Cover dish with foil. Bake 40 minutes.
    Uncover and continue to bake until potatoes are tender, sauce bubbles
    thickly and top is brown, about 15 minutes. Let potatoes stand 10 minutes
    before serving. Makes 8 servings.

    Bon Appétit, April 2000

  8. #8
    Join Date
    Oct 2007
    Location
    Manitoba, Canada
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    Default Re: potato casserole

    I have 3 recipes that would be great...


    Baked Potato Casserole

    (This recipe can be cut in half and will easily feed 4)

    5lb. red potatoes (baked and cubed)
    2 cups cubed cheddar cheese
    1 cup sour cream
    1 lb bacon (cooked and crumbled)
    2 cups shredded sharp cheddar
    1 cup mayo
    1/2 tbsp pepper

    In large bowl, combine potatoes and bacon. In another bowl combine remaining ingredients. Add both mixtures and toss to coat. Bake in a greased 4 1/2 qt. baking dish, uncovered at 325 degrees for 45 - 60 minutes until bubbly.

    Top each serving with chopped green onions if desired.

    *If you halve the recipe, only bake for 30 to 45 minutes at 325 degrees.


    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


    Mo's (cheft's) POTATOES ROMANOFF


    8 med. Potatoes (peeled and quartered)
    2 TBSP Butter
    1 cup Sour Cream
    4 Whole Green Onions (chopped)
    1 ¼ cups Medium Cheddar Cheese (shredded)
    1 tsp Salt
    1/8 tsp Ground Black Pepper
    1 tsp Paprika


    Boil potatoes until tender. Mash with butter and sour cream, stir in onions, ¾ cup cheese, salt and pepper. Turn mixture into buttered 1 ½ quart casserole. Sprinkle with remaining cheese and paprika.
    Bake uncovered at 350 degrees F for 40 minutes.


    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


    I have yet to get a picture, they get eaten up pretty quick

    Mo's (cheft's) Cheesy, Onion Potatoes

    Ingredients:

    Wash and bake some potatoes in a 400* oven until done.
    Very thinly slice up a large sweet onion and set that aside.
    Have some butter or margarine on hand.
    Grated medium cheddar cheese (Monterey Jack is yummy too...I often use up whatever cheese I have on hand)
    Fresh ground pepper.

    Directions:

    When the potatoes are done and cooled enough to touch, slice them into 1/4 inch slices.

    Lightly butter a covered casserole dish (the size depends on how much you're making) and layer some potatoes, some butter, a bit of pepper, some of the onions and then some grated medium cheddar cheese.

    Continue doing this until you get to the top of the dish and end with cheese.

    Cover the casserole dish and place it in a preheated 350* oven for about 40 minutes, so the onions are cooked.

    Uncover the casserole and let it sit for about 5 minutes and then serve it up. Easy and delicious!

    (You can also do this on the grill, just layer the ingredients in heavy duty foil and wrap up well so the cheese and butter doesn't drip out.)
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    A friend is one who walks in when others walk out
    ~Walter Winchell

  9. #9
    Join Date
    Sep 2010
    Location
    Webster, NY
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    Default Re: potato casserole

    Over 40 yrs of cooking experience I have tried to find the perfect and tastiest recipe for scalloped potatoes. I finally found it and anyone I have shared this recipe with raves about it. It is now the only one I use. Of course it is not for people who are calorie conscious. I credit Wegman's supermarket for this divine scalloped potato recipe. It would go perfect with a pork loin.

    SCALLOPED POTATOES:

    1 pint of heavy cream
    1/2 Tbsp Kosher salt
    1/2 tsp black pepper
    butter
    2 1/2 pounds of Yukon Gold Butter potatoes, peeled, thinly sliced on a mandoline
    16 oz (2 cups) shredded Colby Jack cheese

    Grease a 9 x 13 inch pan generously with butter. Heat cream to warm and season with the salt and pepper. Remove cream from heat and let cool slightly. Add cream and potatoes to a large mixing bowl and fold in the cheese. Transfer to your buttered baking dish. Place on baking sheet in case of spills. Bake 1 hour and 45 minutes. Let stand about 5 minutes to thicken.

    So easy and so very delicious!

  10. #10
    Join Date
    Oct 2007
    Location
    Manitoba, Canada
    Posts
    832

    Default Re: potato casserole

    Here's another recipe that I have been making for years! Yummo!


    Scalloped Potatoes
    6 servings

    4 cups very thinly sliced peeled potatoes
    3 tablespoons butter
    3 tablespoons flour
    1 1/2 cups milk
    1 teaspoon salt
    1 dash cayenne pepper
    1 cup grated sharp cheddar cheese for sauce
    1/2 cup grated medium cheese, to sprinkle on top
    paprika

    1. In a small sauce pan, melt butter and blend in flour.
    2. Let sit for a minute.
    3. Add all of cold milk, stirring with a whisk.
    4. Season with salt and cayenne.
    5. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
    6. Reduce heat and stir in cheese.
    7. Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
    8. Pour half of cheese sauce over potatoes.
    9. Repeat with second layer of potatoes and cheese sauce.
    10. Sprinkle the remaining cheese on top.
    11. Top with some paprika for color.
    12. Bake uncovered for about 1 hour at 350F, or until potatoes are tender but firm.


    OPTIONAL: 1 small onion sliced thin, and added to the sauce mixture. (I ALWAYS add the onion)
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    A friend is one who walks in when others walk out
    ~Walter Winchell

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