On 3/26/2019 6:01 PM, U.S. Janet B. wrote:
> On Tue, 26 Mar 2019 16:40:42 -0400, jmcquown >
> wrote:
>
>> I haven't made this in a while. Today just feels like a blustery main
>> dish dinner kind of day.
>>
>> I use my food processor to uniformly slice potatoes. You might prefer a
>> mandolin. Sheldon might bitch about how none of us have knife skills to
>> slice potatoes. Whatever.
>>
>> Layer the thinly sliced raw russet potatoes in a greased or buttered 2
>> quart baking dish. Feel free to add sauteed onion, garlic and other
>> aromatics in butter and add to the potatoes. Today I added 1/3 lb.
>> diced andouille sausage. You could add ground beef, diced ham, or skip
>> the added meat.
>>
>> Prepare 2 cups bechamel sauce. Pour the sauce over the potatoes in the
>> baking dish, making sure all is coated well. Top with about 2 cups of
>> shredded sharp cheddar cheese and a sprinkling of breadcrumbs. Bake at
>> 375F for about 45 minutues until potatoes are tender and mixture is
>> bubbly and nicely browned on top.
>>
>> Serve this with a vegetable or a side salad if you wish.
>>
>> Jill
>
> that sounds excellent! I always like a potato dish when it is nasty
> outside. I ran across this one on the potato bag the other day and
> thought I might halve the recipe and try it out toward the end of this
> week.
> Baked Mashed Russet Potatoes
> 8 cups cooked russet potatoes
> cooking spray
> 1 egg lightly beaten
> 1 cup sour cream
> 1 cup small curd cottage cheese
> 5 green onions, finely chopped
> 8 butter crackers, crushed
> Preheat oven to 350F
> Combine potatoes, egg, sour cream, cottage cheese and onions in bowl
> of electric mixer, at medium speed
> spoon mixture into 1.5 quart baking dish that has been sprayed with
> cooking spray
> Sprinkle with crushed crackers or shredded cheese and bake 30 minutes
> I would use the shredded cheese.
>
> I'm thinking I'll fix bratwurst with this and maybe cabbage or
> Brussels sprouts.
> Janet US
>
That sounds tasty! With the brat and cabbage or brussels sprouts. I
just used the last of the cabbage I bought when I couldn't find a corned
beef brisket, otherwise I'd have had a bit of that on the side with this.

Jill