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Oct 1, 2013 02:59 PM

Recipes from

Just saw an ad in this month's Saveur magazine. Some of these look very good.

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  1. Proofread your title, c! I'm afraid to look at the link since potatoes are my kryptonite. I wasn't paying enough attention to ATK Radio the other day to catch the details on their prep of "braised potatoes", which CK said was the best potato dish he'd ever tasted. I would add: not that a potato dish could be bad!

    1 Reply
    1. re: greygarious

      Thanks, g. The one in the ad is for a "rellena" that has potato, barley, Kalamata olives, raisins and jalapeno. You might want to take a tiny peek :)

    2. This is, perhaps, the trashiest dish I make, also maybe the most popular. If you're a potato lover, you've got to try it (and if you have to use a ready-made crust, so be it).
      Mrs. Lyngard’s Potato and Sausage Pie

      2 very large baking potatoes (about 1 pound)

      2 tablespoons flour

      4 ounces sharp cheddar cheese, grated

      1/2 pound (approximately) smoked sausage, cut into roughly 1/2-inch pieces

      1/2 teaspoon kosher salt

      1/4 teaspoon pepper

      Pinch of nutmeg, grated

      1 medium onion, sliced

      2/3 cup plus 1 tablespoon whole milk, divided

      1 tablespoon butter

      dough for a 9-inch pie crust

      1 egg yolk

      1/3 cup heavy cream

      Preheat the oven to 350 degrees.

      Butter a 9-inch square or round casserole.

      In a small bowl, mix together the flour, cheese, sausage, salt, pepper and nutmeg; set aside.

      Peel one of the potatoes and slice 1/8-inch thick; layer the slices in the bottom of the casserole. Top with the onions, then the meat mixture. Peel and slice the remaining potato and arrange the slices on top of the meat mixture. Pour on the 2/3 cup milk and top with bits of butter.

      Roll the dough out in a shape appropriate for your casserole, and place it on top. Beat the egg yolk with the remaining 1 tablespoon milk. Brush the crust with the egg wash and, using a sharp knife, cut six vent holes, evenly spaced across the top of the crust. Bake until the potatoes are tender and the crust is nicely browned, about one hour.

      Enlarge the vent holes with the tip of a sharp knife, and slowly pour in the cream. Let rest 10 minutes before serving.

      Serves four.

      Copyright: 2010

      2 Replies
      1. re: pikawicca

        Thanks for the recipe. I enjoy trashy potato dishes laden with cheese and sausage. It's comfort food. :-)

        1. re: pikawicca

          p, I'm pretty sure you gave me this before but I haven't fixed it. Yet. Not ALL that trashy :) And sounds really good. Thanks.