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Need a potato side dish for a crowd

c
calippr Dec 19, 2007 12:59 PM

Hello all. Looking for suggestions for a great potato side dish to bring to Christmas day dinner. I'll need to prepare it in advance and reheat, so was thinking of a Yukon Gold Potato Gratin or baked mashed. Main dishes are beef tenderloin, ham & polish sausage.

So, what's your favorite potato recipe?

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  1. danhole Dec 19, 2007 01:11 PM

    I always recommend Potatoes Anna. So good, and complimentary to many dishes. But then again I also like garlic mashed potatoes with some garlic herb mix sprinkled into them.

    1. dbug31 Dec 19, 2007 01:30 PM

      Gratin all the way!

      1. p
        Plano Rose Dec 20, 2007 07:58 AM

        I often make a baked potato salad using just mayonnaise, grated colby jack, salt and pepper mixed with the potatoes. Top with chopped chives and crumbled bacon.

        then top with chives and crumbled bacon

        1. chef chicklet Dec 20, 2007 08:15 AM

          I've made twice baked potatoes before for parties,and finished them there.
          At home:
          Bake and slice the potato horizontally, scoop the inside and then whip the potato with butter,a little milk or cream, mix in bacon or proscuitto, chives, sour cream, and cheese of your choice (gruyere) then restuff the halves and wrap in foil so they close at the top making it easy for you to reopen later.
          At the party, open them up stir them again, top with cheddar cheese, bacon and a little more chives, reheat at 350 for 15 minutes. Make little baskets out of the foil, so the half is cradled and the cheese can melt. Either place on a platter in its foil or remove for buffet serving.

          For the best skin on a twice baked potato: wash the potato, then salt it all over really well.
          Bake at 450 for 45 minutes to an hour, squeeze to see if done.(also depends on the size,this timing is for a large russet Idaho potato.)
          The skin will be crisp and you can then slice it in half, scoop the inside of the potato out without breaking the skins. Works with any potato.
          Baby reds are nicely done this way for an appetizer...

          1 Reply
          1. re: chef chicklet
            danhole Dec 20, 2007 08:36 AM

            "Baby reds are nicely done this way for an appetizer..."

            I saw a chef, don't remember who, on the Today show do this with fingerling potatoes. I thought that was a nice twist.

          2. c
            Cheesy Oysters Dec 20, 2007 09:35 AM

            I have this fabulous potatoe casserole that always gets gobbled up. It's easy to reheat.

            Cook 8 potatoes or so and 3 cloves garlic. Mash potatoes and garlic with butter and milk as you would do for mashed potatoes. Add 1 beaten egg, 1 cup sour cream, and 1 cup sharp cheddar cheese. Bake until warmed through - about 350 for 30 minutes.

            1 Reply
            1. re: Cheesy Oysters
              m
              millygirl Dec 23, 2007 09:06 AM

              This is my favorite also....easy to make ahead and everyone loves it!!!

            2. crosby_p Dec 21, 2007 02:58 AM

              I love to do a mashed potato/celery root dish...just peel and cube potatos and celeriac and boil the way you would for plain potatoes...(I use chicken or veg stock). Mash it all together with butter, milk, souc cream...whatever you usually do, possibly adding a pinch of nutmeg at the end. Delish..you could also sub cauliflower.

              1. soypower Dec 21, 2007 03:05 AM

                Ever tried hasselback potatoes? They're swedish baked potatoes that look nice, but are very easy to make...here's a link to a recipe:

                http://whatscookingamerica.net/Vegeta...

                1. l
                  lexpatti Dec 21, 2007 04:44 AM

                  Scalloped Sweet Potato with ginger (went over great at Thanksgiving) - recipe came from cuisine at home magazine. It was made with heavy cream, sugar, ginger - fabulous!!!

                  2 Replies
                  1. re: lexpatti
                    chef chicklet Dec 23, 2007 07:47 AM

                    Soypower, I've had these with a little twist, they were made with a gruyere/chive mix stuffed in between the cuts. They were like small individual potato gratins - served with a salmon/filet surf and turf. I ate the potato and was full, but oh so happy!

                    1. re: chef chicklet
                      soypower Dec 23, 2007 11:30 PM

                      i was thinking those cuts were meant for cheese, chives and maybe even some bacon...:o) glad to hear someone has tried it and it appears oh so yummily. :o)

                  2. m
                    morebubbles Dec 21, 2007 05:04 AM

                    I've made this one a couple of times (I didn't go out of my way to find white turnips & it was good). Sweet potato & turnip gratin:
                    http://www.epicurious.com/recipes/foo...

                    1. c
                      calippr Dec 22, 2007 08:18 AM

                      Thank you all so much for the wonderful suggestions. Now I just need to decide which one to make!

                      1. s
                        shedevil Dec 23, 2007 08:49 AM

                        crowd is relative...... no? anyway, here's something so cool. easy and good.
                        this amount is for around 5-6 people. Just double or triple it for your amount.

                        take small potatoes , you can use even the one's which are suitable for microwave, cook until tender. Take out and cool a bit.

                        In a pan pour 2 tabs olive oil and 50 gr' butter, insert in slices of 2 onions, (I used white and purple one's), fry for a minute, add the potatoes, mix a bit until all potatoes are coated with the butter and olive, fry for some minutes and add chopped parsley, season with salt and white pepper. Mix some more until all ingredients will blend well.

                        That recipe was taken from my blog.

                         
                        1. i
                          intrepid Dec 23, 2007 08:54 AM

                          roasted potato, with chickpeas, green peppers, and rosemary

                          1. f
                            foodperv Dec 23, 2007 06:43 PM

                            we serve potaoes w/ spinach and garlic
                            chunk up potatoes boil them as if you were going to make mashed and chpped garlic to taste
                            and spinach drain well drizzle a little olive oil on top if you like salt/pepper, crushed red ppr if you like a touch of heat very simple and it gives you the veg side dish at the same time
                            some times we add a can of chik stock to the water, and not drain, it makes a soup that way

                            1. geminigirl Dec 24, 2007 06:42 AM

                              I've heard great revviews about this recipie but haven't eaten or made it yet...

                              Potato Casserole Recipe

                              1 bag of frozen hash brown potatoes (thawed)
                              1 bag of 16 oz of shredded cheddar cheese. (I use the majority of the bag)
                              1 can of cream of chicken soup
                              1 container of sour cream. (the normal size)
                              1 stick of melted butter
                              1 chopped small to med onion
                              Mix it all together
                              Spray casserole with cooking spray before putting mixture in.
                              Sprinkle crushed cornflakes all over the top (crushed them in your hand you don't want them to be crumbs). Melt another stick of butter and drizzle it over the top.
                              Bake in the oven for about 1 hour on 350 covered. Uncover and bake another 15-20 min

                              2 Replies
                              1. re: geminigirl
                                f
                                Fuser Dec 24, 2007 07:36 AM

                                I don't mean to offend, but that sounds really really horrible. Isn't it just floating in grease at the end, especially with the extra stick of butter? Remember people most food can only take so much butter before it gets greasy and disgusting.
                                If you're looking for a really tasty homemade potato dish try following this link for old-fashioned scalloped potatoes from Epicurious: http://www.epicurious.com/recipes/foo.... I vary the cheeses and add way more than the recipe calls for, but this really comes out well.

                                1. re: geminigirl
                                  chef chicklet Dec 24, 2007 12:47 PM

                                  This sounds like a recipe that I have. I know them as "Scottsdale Potatoes"only there are crushed cornflakes in it? Oh wait you put them in your instructions geminigirl, and just left them off the ingredient list and also how much, which I think it's about 2 cups...
                                  I also make it with two cups of cheeses that I mix and match depending on what I have!

                                  Not to worry!
                                  These are really great for a large crowd or potluck!

                                2. s
                                  starbucksbrew Dec 24, 2007 07:57 AM

                                  Easy Parmesan Shredded Potatoes:

                                  1 bag frozen shredded hashbrown potatoes - plain
                                  1.5 pints cream
                                  Parmesan cheese (grated Kraft kind)
                                  Salt
                                  Butter
                                  Paprika

                                  Place 6 pats of butter in a large baking dish. In a large mixing bowl, combine half the potatoes, 1/2 pint carton of cream, salt to taste, and a bunch of parmesan (about 3/4 cup). Pour into baking dish. Repeat with remaining potatoes. Pour another 1/2 to 3/4 cup parmesan over top, and remaining cream (cream should come up about half way on sides). Top with paprika, not too lightly. Bake at 350 for 40 minutes.

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