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To close the loop on this, I made potato soup and it was great. I roughly chopped the cold potatoes and put then in a non-stick saucepan, then covered them with chicken stock. Brought that to a boil then simmered it for about 10 minutes to get it hot and runny. Then I used a blender to puree it all, and put it back in the pot; it needed a LOT of liquid to get to thick soup consistency.
I also sauteed up some scallions until they were turning brown and put them in the soup - tasty! My husband requested that next time I not puree all the potatoes, as he likes his soup a bit chunky.
Now I have leftover potato soup, but that freezes well - I just had some for lunch!
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Chop them, put in a large oven-proof skillet with a decent amount of olive oil, cooked meat of veg, if you like, cover with lots of beaten eggs and bake at 350 until set. This produces a Tortilla Espagnol-ish sort of dish, good either hot, warm, or room temp. This is a good dish for feeding overnight guests in the morning.
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HillJ
Oct 30, 2009 11:24 AM
Butterfly a large chicken breast and place a generous helping of your leftover scalloped potatoes inside the "pocket" along with chopped spinach and you have a wonderful stuffing. The potatoes and cheese, milk, onions will keep the chicken nicely moist.
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One of my favorite food bloggers "repurposed" her Gratin dauphinois into soup, I think it sounds amazing:
http://thursdaynightsmackdown.com/200...
Warning: There is some strong language in her blog, but if that doesn't bother you, head over-she's a hoot to read.
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They are good for breakfast with a fried egg. Maybe a dash of hot sauce if you are into that.
dmd_kc is right about the rewarming method. Though if you have the oven on for some reason (or have a toaster oven), I still like that method for reheating it. I rarely reheat in my oven because it's a bit overkill for one serving, but if I had the oven on to make some bread or something, I'll ride out the heat to re-heat my potatoes.
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Not a recipe, but they're best rewarmed in a nonstick skillet over medium to medium-high heat. They'll get a nice crust on the bottom that I like better than the original serving.
This is also hands-down the best way to reheat pizza.
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I think the soups would work well, diluting with a good chicken stock, blending and then heating VERY GENTLY (boiling wil clump the leftover cheese into globs). A hash might work, too, once again being very respectful of that cheese and heating very slowly and gently to create a nice, cheesey crust.
What might be fun and a little different is to mash the scalloped potatoes into rough chunks, use half to line a pie plate, fill with a nice blend of browned seasoned meat (ground pork or beef or turkey), top with remaining potato for a crust and bake at 350 for 30-40 minutes: voila, a twist on shepherd's pie!
