Hometown Get-Togethers - Candace Floyd [34]
3. Preheat the oven to 200°F.
4. Beat the potato mixture with a mixer at low speed. Gradually increase the speed to medium and beat in the eggs one at a time. Add the flour and mix until the mixture forms a thick batter. Add a small amount of the cooking liquid if the mixture appears dry. Fold in the French fried onions.
5. With floured hands, form the batter into 3-inch rounds. Melt ¼ cup of the shortening in a large skillet or griddle over medium heat. Working in batches, fry the cakes until golden brown on both sides. Place the cooked cakes in the oven to keep warm.
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TIPS FROM OUR TEST KITCHEN: To prevent burning hands when peeling the onions, use a clean dishtowel to hold them.
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Old-Fashioned Scalloped Potatoes
Pamela Shank, Parkersburg, West Virginia
Serves 12 to 16
“I grew up with a mom who was the greatest cook ever. She made everything from scratch, so scalloped potatoes were always homemade. She never used recipes or wrote anything down, so I try to re-create dishes from memories and experiments. These potatoes are very rich and delicious.”
5 pounds baking potatoes, peeled
¼ cup (½ stick) butter
¼ cup all-purpose flour
2 cups heavy cream
2 cups whole milk
8 ounces processed cheese, such as Velveeta, cubed
1 teaspoon salt, or to taste
½ teaspoon black pepper, or to taste
2 medium onions, finely chopped
2 cups shredded Cheddar
½ cup grated Parmesan
1. Preheat the oven to 350°F. Coat a 13 × 9-inch baking pan with nonstick cooking spray.
2. Cut the potatoes into thin slices. Place in a bowl of cold water. Melt the butter in a large saucepan over medium heat. Gradually stir in the flour and cook for 1 minute. Add the heavy cream and milk slowly, stirring constantly. Reduce the heat to low, stir in the processed cheese, salt, and pepper. Cook until the cheese melts, stirring constantly. Remove from the heat.
3. Drain the potatoes well and arrange one-third of them in the prepared pan. Season with additional salt and pepper if desired. Top with one-third of the onions and one-third of the Cheddar. Pour one-third of the cheese sauce over all. Repeat the layers twice.
4. Coat a sheet of aluminum foil with nonstick cooking spray. Tent the foil with the sprayed side down over the casserole. Place on a foil-lined oven rack. Bake for 1½ hours.
5. Remove the foil, sprinkle with the Parmesan, and bake for 20 to 30 minutes longer, until the potatoes are tender.
Premier Hot Potato Salad
Clara Hauck, Richardton, North Dakota
Serves 6
“We served this dish at our daughter’s wedding for five hundred with baked ham, hot celery seed rolls, and pickled crab apples. It was a hit and so delicious!”
6 medium potatoes
One 10-ounce can of cream of mushroom soup
1 cup sour cream
1 tablespoon finely chopped onion
¼ cup chopped parsley
1 tablespoon salt
¼ teaspoon black pepper
2½ cups shredded sharp Cheddar
5 hard-cooked eggs, sliced
1. Place the potatoes in a stockpot. Add water to cover. Bring to a boil, reduce the heat, and simmer, uncovered, until the potatoes are just tender when pierced with a fork, about 20 minutes. Do not overcook. Drain and cool on a wire rack for 20 minutes. Peel and slice the potatoes.
2. Preheat the oven to 350°F. Grease a 2-quart baking dish or 12 × 8-inch baking dish.
3. Combine the soup, sour cream, onion, 2 tablespoons of the parsley, the salt, and pepper in a large bowl; mix well. Add the potatoes, 1 cup of the Cheddar, and the eggs. Toss gently. Spoon the mixture into the prepared pan.
4. Sprinkle the remaining 1½ cups Cheddar over the top, followed by the remaining 2 tablespoons chopped parsley. Coat a sheet of aluminum foil with nonstick cooking spray and cover the casserole, sprayed side down.
5. Bake for 45 minutes, or until the potatoes are thoroughly heated and the cheese melts. Do not overbake.
Ranch Potatoes
Jennifer Langworthy McCormick, Irvine, Kentucky
Serves 6
“Every time we have a family dinner or reunion, my Aunt Frances calls me to ask if I am bringing my potatoes. I never bring any leftovers home!