Dairy Potato Bake Food

DAIRY POTATO BAKE

Dairy Potato Bake image

My grandmother's recipe. If you want to reduce the calories I would recommend half the cheese and a low-fat sour cream.

Provided by tomsawyer

Categories Potato

Time 1h10m

Yield 1 potato bake, 7-9 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs frozen diced hash browns
1/2 cup butter, melted
1 teaspoon salt
1 dash pepper
11 ounces cream of chicken soup (approximately)
12 ounces sour cream
2 cups cheddar cheese, grated
2 cups potato chips, crushed

Steps:

Preheat oven to 350 degrees Fahrenheit.
Mix ingredients together in a large bowl.
Pour into a 9 x 13 inch dish.
Bake at 350 degrees for one hour.
Top with crushed potato chips for the last 5 minutes of the hour.

Nutrition Facts : Calories 740.6, Fat 53.5, SaturatedFat 24.4, Cholesterol 94.9, Sodium 1390.2, Carbohydrate 51.5, Fiber 4.2, Sugar 2.4, Protein 14.8

DAIRY-FREE SCALLOPED POTATOES

Dairy-Free Scalloped Potatoes image

These are the best scalloped potatoes ever! No one will believe they're dairy-free. They're so creamy!

Provided by A Happy Harvest

Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes

Time 1h30m

Yield 16

Number Of Ingredients 8

Ingredients

cooking spray
12 potatoes, peeled and thinly sliced
2 onions, thinly sliced
salt and ground black pepper to taste
⅓ cup non-dairy butter
⅓ cup all-purpose flour
3 cups vegetable broth
1 pinch paprika, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray two 9x13-inch baking dishes with nonstick cooking spray.
Layer potatoes and onions in the prepared baking dishes, seasoning each layer with salt and pepper.
Melt non-dairy butter in a medium saucepan over medium heat. Stir in flour until blended. Whisk in vegetable broth, stirring constantly, until sauce boils and thickens. Pour sauce over the potatoes and onions; sprinkle paprika over the top.
Bake in the preheated oven until potatoes are tender and golden brown, about 50 minutes.

Nutrition Facts : Calories 183.5 calories, Carbohydrate 33.5 g, Fat 4 g, Fiber 4.3 g, Protein 4 g, SaturatedFat 1.1 g, Sodium 143.9 mg, Sugar 3 g

SALT POTATOES

Salt Potatoes image

I came across this in a food blog in Russian of all places. The recipe seemed so strange that I looked it up and found out it was actually a traditional dish of the Syracuse region, NY. Strange as the idea sounds, I decided to try it and now there is no turning back. This is my favourite way of preparing young potatoes!

Provided by Nelka

Categories Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 kg white spring potato
5 cups water
1 cup salt
80 g butter

Steps:

Wash the potatoes but keep the skin intact.
Place the potatoes in a sauce pan, cover with the water and pour in the salt. There are different opinions on the salt to water ratio but they all range from 1:4 to 1:6 so I opted for the middle.
Bring to a boil and then simmer until the potatoes are tender which would be 20-30 minutes. Be warned! The saline solution boils at a much higher temperature that water. It will be very hot. And It will sound like the potatoes are frying and not boiling.
When ready, drain the potatoes in a colander and allow to dry so that a thin salt crust forms. You could rinse the salt off but be aware that the potato flesh absorbs almost no salt during cooking. Plus it will not be authentic.
Serve hot with the butter on top or on the side. The potatoes will stay hot for quite a long time so they will melt the butter if you put it on top. If you opt for butter on the side, melt it and serve it as a dip.
NOTE: The leftovers keep well in a fridge and reheat well. You can use them as an ingredient in dishes that call for baked or boiled potatoes. I use them in potato salads.
NOTE: Try using herb butter or substitute the butter with a different dressing or dip.

Nutrition Facts : Calories 335, Fat 16.4, SaturatedFat 10.3, Cholesterol 42.7, Sodium 28459.2, Carbohydrate 43.7, Fiber 5.5, Sugar 2, Protein 5.2

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