Nov 27, 2013

Shredded Potato Casserole

Shredded Potato Casserole

It’s been too long since I last posted a potato side dish. I don’t do well without my potatoes, so here goes.

When a friend of mine shot me an email asking me if I still had a can of Campbell’s in my pantry and threw words around like ‘funeral potatoes’, I was intrigued. I mean, funeral potatoes… seriously? Are you pulling my leg? What the heck? After she explained what it meant and how it got to have this (for a Dutch girl) rather peculiar name, we realised it all boiled down to cultural differences.

That’s why I think this is a fun recipe for the Dutchies/Europeans. I’m pretty sure this dish is very common around America—one you’ll probably find in many church cookbooks, but it sure was new to me.

I gave it a go and the result is an almost rösti-like casserole with a very distinct flavour and texture. We loved it!

 

Ingredients:

2 pound potatoes
1/2 medium onion
1 1/2 cup grated cheese (mine was aged Gouda)
5 tbsp sour cream
1 can cream of chicken soup (or 1/2 can concentrated Unox cream of mushroomsoup)
1 1/2 tsp kosher salt
1/4 to 1/2 tsp black pepper
1/2 tsp sweet paprika powder
1/2 cup panko
3 tbsp grated Parmesan
pinch of dried parsley
pinch of dried chili flakes (optional)

 

Directions:

Peel and grate 1/2 an onion. You really don’t want to go overboard on the onion thing or it will be way too overpowering.
Shredded Potato Casserole

There it is. One of the last cans. I was happy to sacrifice it for the sake of blogging!
Shredded Potato Casserole

Grab a bowl and combine the panko, Parmesan, parsley and (optionally) chili flakes or pinch of cayenne.
Shredded Potato Casserole

Grate the cheese.
Shredded Potato Casserole

Peel and coarsely grate the potatoes. You gotta work fast or the potatoes will turn brown, so work it! Mix the potatoes with the grated onion.
Shredded Potato Casserole

Add the soup, sour cream, salt, pepper and paprika powder.
Shredded Potato Casserole

Looks like a big ole mess, I know, but bear with me. (be glad I caught my bear-bare typo before I hit publish!)
Shredded Potato Casserole

Mix it all up, add the grated cheese and transfer it to a casserole.
Shredded Potato Casserole

Top with the panko and Parmesan mix. That’s it.
Shredded Potato Casserole

 
Pop it in a preheated oven at 180Cº (355Fº) for 40 to 45 minutes and check for readiness. Keep in mind that your oven might be calibrated differently than mine and your casserole might need more or less cooking time, so start checking after 30 minutes and keep an eye on it.
 

This was so good with a juicy steak and green beans! And boy, was I glad that no one had to die first.
Shredded Potato Casserole

Shredded Potato Casserole
Ingredients
    2 pound potatoes
    1/2 medium onion
    1 1/2 cup grated cheese (mine was aged Gouda)
    5 tbsp sour cream
    1 can cream of chicken soup (or 1/2 can concentrated Unox cream of mushroomsoup)
    1 1/2 tsp kosher salt
    1/4 to 1/2 tsp black pepper
    1/2 tsp sweet paprika powder
    1/2 cup panko
    3 tbsp grated Parmesan
    pinch of dried parsley
    pinch of dried chili flakes (optional)

Directions
    Grab a bowl and combine the panko, Parmesan, parsley and (optionally) chili flakes or pinch of cayenne. Use a coarse grater to grate the onion, cheese and (peeled) potatoes. Mix it all up and add the soup, sour cream, salt, pepper and paprika powder and transfer it to a casserole. Top with the panko and parmesan mix. Pop it in a preheated oven at 180Cº (355Fº) for 40 to 45 minutes and check for readiness.

Meal type: Side-dish
Servings: 6
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