CRUSHED SOUR CREAM POTATOES
These extremely rich, highly textured potatoes are no less luxurious than the silky mashed variety, but they are a lot less work. There's no ricing, mashing or whipping - just a simple crush to expose the potatoes' craggy interior. From here on out, the key word is "cream": Creamy potatoes meld with the garlicky heavy cream mixture and lots of sour cream. Small (and yes, creamy) potatoes on the waxy side, like a new potato or even a fingerling, work best here, but a more floury potato cut into large chunks would also work in a pinch. Don't skimp on the black pepper or chives. They truly make this dish.
Provided by Alison Roman
Categories dinner, vegetables, side dish
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Cook potatoes in a large pot of boiling, salted water until tender, 10 to 15 minutes. Drain. (This step can be done ahead of time; keep potatoes covered and warm on the stovetop.)
- Meanwhile, in a medium pot over medium heat, gently simmer the cream and the garlic until garlic is completely tender and cream is reduced by about a third (it will look slightly thicker, about the consistency of melted ice cream), 8 to 10 minutes. Season with salt and lots of pepper. Add butter and swirl to melt. (This can also be done ahead; rewarm before proceeding.)
- Using your hands or something like a small dish or bowl, crush the potatoes and place in a large bowl. Pour cream mixture over the potatoes, and season with salt and more pepper. Toss to coat, encouraging the potatoes to break down slightly but remain textured and chunky.
- Stir in sour cream, half the chives and half the dill. Transfer to a large serving bowl and top with remaining chives and dill, and more black pepper and sour cream, if you like.
CREAMY SCALLOPED POTATOES
Steps:
- Butter an 11x7-inch (2 quart) baking dish and set aside.
- Slice the peeled potatoes to 1/8-inch-thick circles. Place the potatoes in a large saucepan or Dutch oven; add water to cover by 1-inch. Cook until tender and cool slightly.
- Heat the oven to 350 degrees.
- In a 2 1/2-quart saucepan, melt the butter over medium heat. Add the onion; cook 1 minute. Stir in the flour and salt. Cook until the mixture bubbles.
- Gradually stir in the milk and cook until the mixture boils. Reduce the heat to low.
- Stir in the sour cream and cheese. Cook on low until cheese is melted, stirring constantly.
- Layer half of potatoes in baking dish. Pour half the sauce over the potatoes. Repeat with the remaining potatoes and sauce. Sprinkle the potatoes with paprika.
- Bake for 30 to 35 minutes or until bubbly and the top starts to brown.
Nutrition Facts : Calories 183, Cholesterol 29, Fiber 1, Protein 6, Sodium 311, Carbohydrate 18, Fat 6
EASY SOUR CREAM SCALLOPED POTATOES
Delicious creamy scalloped potatoes that you can make with ingredients around the kitchen.
Provided by cascadeboarder
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 55m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain. Cut potatoes into cubes and place into a large bowl.
- Stir chicken soup, sour cream, and half the Cheddar cheese into potatoes until evenly incorporated; season with salt and black pepper. Spread potato mixture into a 9x13-inch casserole dish; sprinkle with remaining Cheddar cheese.
- Bake in the preheated oven until cooked through and Cheddar cheese is melted, about 30 minutes.
Nutrition Facts : Calories 486.8 calories, Carbohydrate 69.9 g, Cholesterol 40.6 mg, Fat 17.5 g, Fiber 8.1 g, Protein 14.5 g, SaturatedFat 9.9 g, Sodium 484.9 mg, Sugar 3.3 g
DAR'S SUPER SAVORY SAUERKRAUT POTATO BAKE
This dish has some of the flavors that I miss from my childhood in Germany. It is comfort food with a capital 'C.' I like to pair it with my own pork schnitzel or with baked chicken for a hearty dinner. This dish also includes a recipe for a creamy sauce that I use both in pot pies and as a substitute for condensed soups in many recipes. 'Guten Appetit!'
Provided by daplo
Categories Side Dish Vegetables
Time 1h15m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Whisk the flour, bouillon granules, water, and milk together in a medium saucepan; bring to a boil until thick, 1 to 2 minutes, whisking continuously. Remove from heat and stir the sour cream into the flour mixture; set aside to cool.
- Combine the onion, Cheddar cheese, sauerkraut, salt, pepper, and caraway seeds in a large mixing bowl. Stir the sour cream sauce and the melted butter into the sauerkraut mixture; fold the hash brown potatoes into the mixture. Pour into the prepared baking dish. Use a spatula to flatten into an even layer.
- Bake in the preheated oven until the potatoes are tender and the top is brown and bubbly, 60 to 70 minutes.
Nutrition Facts : Calories 367.7 calories, Carbohydrate 31.3 g, Cholesterol 42.6 mg, Fat 23.6 g, Fiber 2.6 g, Protein 10 g, SaturatedFat 12.8 g, Sodium 681 mg, Sugar 3 g
POTATO AND SAUERKRAUT SOUP WITH KIELBASA
To ensure a balanced flavor, rinse the sauerkraut before adding it to this soup. This tones down the intense sharpness of the sauerkraut and allows the smokey kielbasa and other aromatics to shine through.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Melt the butter in a large wide pot or Dutch oven over medium heat. Add the kielbasa and cook, stirring occasionally, until golden and crisp, 3 to 5 minutes. Remove with a slotted spoon to a plate, leaving the drippings in the pot.
- Add the onion, diced celery and potatoes to the pot and cook, scraping up any browned bits with a wooden spoon, until the onion and celery are softened, about 5 minutes. Add the caraway seeds and sauerkraut and cook, scraping up any remaining browned bits, 1 to 2 more minutes. Add 6 cups water, 1/2 teaspoon salt and a few grinds of pepper. Cover and bring to a boil. Uncover, reduce the heat to a rapid simmer and cook until the potatoes are tender, 15 to 20 minutes.
- Stir together the heavy cream and mustard in a small bowl. Once the potatoes are tender, reduce the heat to medium low and whisk the heavy cream mixture into the soup. Return the kielbasa to the pot. Increase the heat to medium and simmer until thickened slightly, 3 to 5 minutes. Season with salt and pepper.
- Divide the soup among bowls. Top with the chopped celery leaves and dill.
Nutrition Facts : Calories 660, Fat 49 grams, SaturatedFat 22 grams, Cholesterol 129 milligrams, Sodium 1940 milligrams, Carbohydrate 37 grams, Fiber 6 grams, Protein 17 grams, Sugar 8 grams
PORTOBELLO MUSHROOMS AND SOUR CREAM AND CHIVE POTATOES #SP5
Official Contest Entry: Simply Potatoes 5Fix. This is a hearty meal that is sure to please whether being served as an appetizer or main dish.
Provided by Raigan W.
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat your oven to 400.
- Cleanse the mushrooms and remove the stems. Then, finely chop the stems.
- In a pan, saute the mushroom stems in 2 Tbsp olive oil over a medium high heat until tender.
- Rub the mushroom caps with oil and put them in a greased or oiled baking pan.
- In a bowl, combine the sour cream and chive mashed potatoes and Romano cheese, and the sautéed mushroom stems; mix until well blended, and stuff firmly into the mushroom caps.
- In another bowl, combine the remaining olive oil, bread crumbs, and Romano cheese. Sprinkle this over the stuffed mushroom caps.
- Bake uncovered for about 25 minutes, or until the potatoes are heated through. Now serve with your meal, or make this your meal.
Nutrition Facts : Calories 310.4, Fat 14.3, SaturatedFat 6, Cholesterol 29.5, Sodium 612, Carbohydrate 30.2, Fiber 2.7, Sugar 4.5, Protein 15.6
SOUR CREAM POTATOES CASSEROLE
My grandmother has made this every holiday since I was 10 or so -- it is my very favorite holiday dish, and I now make it to take to my DH's family events! It's best if you refrigerated it OVERNIGHT before baking; the most time-consuming active part is the actual grating of the potatoes -- I use a large-hole grater.
Provided by newspapergal
Categories Potato
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Boil whole potatoes for 15 minutes.
- Cool; peel and grate into large bowl.
- (I grate the onion while the potatoes boil).
- Add remaining ingredients to potato/onion mixture; mix well.
- Place in greased 9x13 baking dish, or equivalent, and cover.
- Refrigerate overnight.
- Bake uncovered at 350 degrees for 45-60 minutes, until brown& bubbly.
- (Baking time depends on size of your baking dish; I sometimes put this in a deeper dish).
CHEESY POTATOES WITH SOUR CREAM
Potatoes add comforting appeal to any meal. This recipe is often requested by my family.-Dona Dickie, Livermore, California
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Place potatoes in a saucepan; cover with water. Cover and bring to a boil; cook until just tender, about 5 minutes. Drain well. In a bowl; combine 3 cups cheese, sour cream, soup, butter and 3 tablespoons chives. Add potatoes; stir gently until potatoes are coated., Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 35-40 minutes or until heated through. Sprinkle with remaining cheese; bake 2-3 minutes longer or until cheese is melted. Sprinkle with remaining chives.
Nutrition Facts :
SAUERKRAUT, POTATO AND CHEESE PIEROGI W/ ONIONS
I grew up in a polish neighborhood and this recipe made pierogi that taste like the 'real thing'! You have to be ready to prepare and cook for a bit, but the end results are worth it! This is a great dish to make and only cook half, freezing the rest. This recipe is from Kitchn.com.
Provided by Dantana
Categories Polish
Time 1h31m
Yield 4 dozen, 12 serving(s)
Number Of Ingredients 12
Steps:
- To make the dough, whisk together the flour and salt in the bowl of a standing mixer (or regular mixing bowl). Whisk together the egg, sour cream, and water until combined, and then pour over the flour. Stir together the liquids and the flour with a wooden spoon or spatula until a shaggy dough is formed.
- Knead the dough in the mixer on low speed with the dough hook attachment until the dough is very smooth and soft, about 5 minutes. Alternatively, knead by hand against the counter for 8 minutes. If the dough seems very sticky after a few minutes of kneading, add a tablespoon of flour at a time until it starts coming together into a smooth ball. Cover and set aside to rest on the counter while you make the filling.
- To make the filling, scrub the potatoes clean, cut into 1-2" chunks and place them in a 2- or 4-quart sauce pan. Cover with an inch or two of water and set over high heat. When the water comes to a boil, reduce the heat to medium-low and simmer until the potatoes are tender when pierced by a fork, 6 to 10 minutes.
- Transfer the potatoes to a mixing bowl with a slotted spoon. Remove the peels if desired (I like to leave them on!). Mash the potatoes into large chunks with a potato masher or a dinner fork. Add the sour cream and salt, and continue mashing until the potatoes are smooth. Add the sauerkraut and cheese, and stir to combine. Taste and add more salt if needed.
- Shape the filling into 1" balls (roughly the diameter of a quarter) and arrange them on a dinner plate. Pre-shaping the filling makes it easier and quicker to shape the pierogi.
- Sprinkle a baking sheet generously with flour. Set this near your workspace.
- Divide the pierogi dough in half, working with one half at a time and keeping the other half covered. Sprinkle your work surface with flour and roll out the pierogi dough to 1/8" thick. Stop occasionally to lift the dough and make sure it's not sticking to the work surface; use more flour as needed. If the dough shrinks back as you roll, let it sit for 5 minutes and then roll again.
- Use a 3" biscuit cutter or drinking glass to cut the dough into rounds. Gather the scraps and set them aside.
- To shape the pierogi, hold one of the rounds of dough in the palm of your hand and set a ball of filling in the middle. Fold the round in half, pinching it closed at the top and then working your way along the sides to form a half-moon shape. Make sure the edges of the dough are completely sealed. Set the pierogi on the floured baking sheet.
- Continue to shape pierogi with the remaining rounds of dough. Lay them close together on the baking sheet, but don't let them touch. Roll out the second half of the dough, and cut and shape the pierogi as described. When finished, roll the scrapes and continue to make as many pierogi as you can. You should end up with roughly 4 dozen pierogi.
- At this point, the pierogi can be boiled and served right away or frozen. To freeze, place the sheet pan of pierogi in the freezer and freeze until solid. Transfer the frozen pierogi to a freezer container and freeze for up to three months. Pierogi can be cooked straight from the freezer.
- When ready to cook the pierogi, melt the butter in a large skillet over medium heat. Add the onions and cook until the onions are translucent, very soft, and beginning to brown, 8 to 10 minutes. Push the onions to the edges of the pan where they will stay warm and continue to caramelize.
- Meanwhile, bring a large pot of water to a boil. Salt generously. Working in batches, add 10 or so pierogi to the boiling water and stir to make sure they don't stick to the bottom. Cook the pierogi until all the pierogi have floated to the surface and then 1 to 2 minutes longer to make sure the filling gets hot - 8 to 10 minutes total.
- Transfer the pierogi to the pan with the onions. Turn the heat to medium-high. Cook the pierogi without moving until they are golden and crispy on the bottoms, 2 to 3 minutes. If you're cooking more batches, transfer the pierogi to a serving dish. Once all the pierogi have been boiled and crisped, scrape the onions over the pierogi and gently stir to coat the pierogi with butter and onions. Serve immediately while hot.
- If you are cooking a lot of them, have more onion sliced and ready to brown in butter. Once the original onion has been depleted or gets too browned, start again with the fresh onion.
SOUR CREAM POTATO, KRAUT & SWISS CHEESE PORTABELLA #SP5
Official Contest Entry: Simply Potatoes 5Fix. A nice and filling main entree when you have that taste for a light, but filling, dinner. The mushroom gives this vegetarian meal a great dimension for even the meat-eater! The Simply Potatoes Sour Cream and Chive Mashed Potatoes layered with sauerkraut and swiss cheese atop make this a pleasing meal. Horseradish mixed in the potatoes is an optional ingredient.
Provided by Janet V.
Categories Potato
Time 50m
Yield 8 pieces, 8 serving(s)
Number Of Ingredients 5
Steps:
- Clean mushroom caps gently. Flash in microwave, four caps at a time, for 3 minutes.
- If you desire the horseradish flavor, mix 1 tablespoon or more very well into mashed potatoes.
- Spoon mashed potato mixture onto each cap.
- Put 1/4 cup of sauerkraut on top the mashed potatoes on each.
- Bake in greased pan in a preheated 375 degrees oven for 20 minutes.
- Mound 1/4 cup shredded swiss cheese on each and cook for another 5 minutes and you have your meal.
Nutrition Facts : Calories 127.8, Fat 7.8, SaturatedFat 4.9, Cholesterol 24.8, Sodium 294.1, Carbohydrate 6.2, Fiber 2.1, Sugar 3.1, Protein 9.4
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