Scalloped Potatoes - make ahead?
17 years ago
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17 years agoRelated Discussions
Make-ahead potato dishes, served @ room temp or chilled
Comments (8)Ok I have another Greek recipe, tastes great room temp and can be made a day or two in advance. I would recommend heating up morning of or maybe just pulling out of fridge till it reaches room temp before serving. This recipe I got from greek.food.com and I actually just made it two weeks ago for company. I made a few changes - parsley instead of cilantro, and I used zucchini plus eggplant. I also used two fresh tomatoes and one large can of san marzano whole peeled tomatoes. This was for about double the recipe below. The key to this is just making sure you cook it long enough. Other than that you can add as many veggies as you like in whatever combination you want. Just make sure you add enough seasoning and tomato to cover any extra veggies you add. This is for 6 servings - I doubled for about 12 ppl as a side and had maybe 2-3 servings leftover. 5 large zucchini, washed and scrubbed and cut crosswise into 1/4 inch thick slices 4 large potatoes, peeled and cut crosswise into 1/4 inch thick slices (I used red and russet both came out well) 3 -4 garlic cloves, sliced thin 1 large onion, peeled, cut in half, each half cut into thirds, large wedges (Spanish or Bermuda) 2 large tomatoes, peeled and quartered 1/4 lb hard cheese, cut into large chunks (I use 'kefalograviera or 'myzithra' which you may not have, something like Parmesan would be excellent) I have also made it with out any cheese, tastes just as good. 1/2 cup olive oil 1/4 cup water 1 tablespoon oregano 2 tablespoons fresh spearmint, minced (or 1 tsp dry) (Can be omitted) 2 tablespoons cut cilantro (optional) (I use Parsley) Salt and Pepper Preheat oven to 420 Mix all ingredients in a large roasting pan. Cook for approx 2 1/2 hours stirring about every 30 minutes or so. You really want everything to be kind of melted together. Melissa...See MoreMake ahead garlic mashed potatoes
Comments (5)I make this recipe every year during the holidays - I know mashed potatoes are one of the easiest things to make, but IMHO it's also one that can be successfully made ahead, so I don't bother when we have lots of other things going on. With the meal you've described, this really would feed 12 as a side dish, so you could either double it for really generous portions and seconds, or just increase by 50% for about the right amount. Becky * Exported from MasterCook * Rich Mashed Potatoes Recipe By :Becky Chatham Serving Size : 12 Preparation Time :0:00 Categories : Freezer Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds Potatoes (12 medium) 4 cloves garlic -- pressed 1 package Cream cheese -- (8-oz.) 1/8 teaspoon white pepper 1 stick butter or margarine 1 cup sour cream 2 teaspoons Salt 1/2 teaspoon paprika Grease casserole dish. Cook potatoes and pressed garlic in water, drain, mash. Add butter, cheese, sour cream, salt and pepper. Beat until fluffy. Sprinkle with paprika. Bake 350 for 30 minutes. This keeps in freezer, but thaw bake when ready to use. - - - - - - - - - - - - - - - - - - - NOTES : Makes one 9x13 pan or two 8x8 pans....See Moremake ahead mashed potatoes
Comments (10)Hi Barb - I was the one who originally shared the first make-ahead recipe, and I don't think you'll be disappointed if you give it a try. My family loves these potatoes - I've been making them for years. My daughter and her boyfriend are hosting Thanksgiving this year, but she's requested I bring these potatoes :-) I know they're not lowfat, low cholesterol or low anything else, but I think with all of the other sides on the table that you'll easily get 12 servings out of a 9x13 pan. Now a couple of notes - if you put them into the oven from the fridge, they'll take longer to heat than 30 minutes at 350F, more like 45 minutes, I think. Or bump up the temp, they're pretty forgiving. The other thing I want to add is that while these can be frozen, they're better if they're not. If you do freeze them, they'll try to seperate as they thaw, and you'll need to stir them some. Becky...See MoreMake ahead mashed potatoes?
Comments (12)I have a similar recipe -- 5 pounds of potatoes, one stick of butter, 8 ounces of cream cheese, 8 ounce carton sour cream, salt and pepper to taste. If I use the little red potatoes, I don't even peel! Cook potatoes (peeled or not depending on the kind), until done, mash, add butter, cream cheese and sour cream and salt and pepper to taste. Mix all together and put into a buttered baking dish. Cover and Refrigerate (and can be made day ahead). Warm at least 45 minutes before serving at 350. They also are forgiving if someone is late they can be kept in the oven. With all the butter, cream cheese and sour cream, they don't seem to dry out. AND if you have any leftovers, they make great potato cakes OR potato soup! I figure the 5 pounds will feed 20 people. You can do whatever add ons you wish -- the garlic, rosemary, or make them "loaded" with cheese, bacon and green onions. I've made these for family dinners, weddings, elegant dinners. They're really good mashed potatoes....See More- 17 years ago
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