Secret Family Potato Recipe
By Tim Rodgers
WARNING #1- This is a secret family recipe that goes back to my great grandmother. It wasn’t until a couple of years ago when I finally had kids that my own grandmother would finally relinquish this recipe. If she knew that I was posting it on the web, I would be immediately be disowned. WARNING #2 – You will definitely go back for a second helping of these. That much is inevitable. However, as much as you want to, as much as your body tells you can either handle a third serving, or need the third serving. Don’t do it.
Thanksgiving is probably the greatest holiday ever celebrated because in my opinion, it is not only the most substantive; it transcends religion, race, ethnicity, many cultures, and traditions. There is no pressure to get gifts for this person but not for that person, nor do you have to pretend that you like the pair of socks that don’t even fit you.
There are no over-bearing religious overtones, or a serious political event to be celebrated. It is merely a time to spend with your family, eat and drink, and most importantly, watch football. It is a time to really relax, start that first fire in your fireplace, and crack that bottle of vino from the winery you visited last summer.
As the season turns from a mild autumn to a cold winter your body is craving starchy, meaty foods to pack on some girth for the winter months. It all gets going on Thanksgiving. If you are relying on some triptophan to put you to sleep, try accompanying your turkey with this ole family potato casserole.
You will need:
6 Large Idaho Potatoes -peeled, and cut into quarters
1/2 lb of bacon fried up and chopped
1 Can of Cream of chicken soup (For vegetarians use cream of celery soup)
1&1/2 sticks of butter
1/4 cup of finely diced scallions
1/1/2 cups of extra sharp cheddar cheese
1/2 cup of shredded (green label) tilsit cheese
1 pint of sour cream
1 cup of corn flakes
Salt and Pepper to taste
First boil your potatoes until they are “just” fork tender (About 15-25 minutes tops. You don’t want them too mushy; you need them somewhat consistent to cut later). While your potatoes are boiling, fry up your bacon, drain, chop up, and set aside.
Next, in a kettle, heat your cream of chicken soup and 1 stick of butter on low heat. (If you are using condensed soup, add 3/4 of the amount of milk that the directions require) As the soup mixture heats up, add your bacon, scallions, and cheese. Once your potatoes are done, drain them and allow them to cool. (If you have a potato ricer this will save you time) Cube your potatoes into fine pieces and add them to your soup mixture along with the sour cream and salt and pepper. Stir this mixture until well combined, and pour/scoop into a greased casserole dish.
Next, take your remaining butter and melt it. Combine the melted butter with your cornflakes and top off your casserole with the cornflake mixture. Refrigerate overnight or for at least 2 hours before baking.
Preheat oven to 350. Bake casserole for 45-55 minutes. Serve and heed my warning!!!
Next on a Whiskey Goldmine Thanksgiving Part 2: Beer Can Chicken!!
The Colby Fire Jack Vegetable Omelette: Spinach, Portabella Mushrooms, Tomato, Onions, Habanero Hot Sauce