Q. Do you have any great recipes for casseroles?
A. Yes, we have plenty of suggestions for casserole ideas, from plain to fancy. You can also put in the key word “casserole” at www.idahopotato.com in the recipe section and find many choices. Here are some great recipes:
Block and Tackle Idaho® Potato Casserole [click to view]
Tater Chicken Crunch [click to view]
Baked Idaho® Mashed Potato Casserole [click to view]
Creamy Parmesan Idaho® Potato Casserole with Dried Fruit [click to view]
Q. I want to test out my culinary creativity and wow my guests with an unusual scalloped potato recipe. Do you have any suggestions?
A. Yes, this one comes to mind with scallops and a fancy version of scalloped potatoes:
Pan Seared Scallop BLT [click to view]
Potato and Parsnip Gratin [click to view]
Potato Wrapped Jamaican Jerk Snapper with a Snap Pea & Jalapeno Pesto [click to view]
Q. I am looking for a good scalloped potato recipe that has cheese in it but I need the quantity for 65 people. Can you help?
A. While we don’t have any scalloped potato recipes in large quantities, I recommend the recipe below (which I found online) for Au gratin potatoes because it clearly shows the steps visually. It gives some options such as cutting the potatoes with skin on into slices and then quartering (saves time, adds flavor) and adds garlic for flavor and a liquid to help simmer the potatoes, then finishes off with shredded cheese which could be done at the last minute and then melted. It’s from a wonderful blog, The Pioneer Woman. The quantity is much smaller, but you get a sense of home the dish should look at various stages.
All these recipes are for fifty portions and can be scaled up easiest to 75 by multiplying the recipe ingredients 1 ½ times.
http://forums.chef2chef.net/viewtopic.php?f=1&t=550966 scalloped (no cheese) from a very reliable book that’s been around forever, Food For Fifty http://www.sangotn.com/cookbook/cookcrowd/agp.html
http://www.cdkitchen.com/recipes/recs/64/Au_Gratin_Potatoes_for_5020533.shtml Au Gratin (with cheese and a cheese sauce)
Q. Any recipes on how to use Idaho Potatoes as a crust for fish or other meats?
A. Hash browns or thinly sliced potatoes, such as used for scalloped or Au Gratin make a wonderful Idaho potato crust. Here are some examples:
Doesn’t that egg on top look wonderful too?
And finally, this wild idea…make potato strings, wrap prawns and fry till golden brown:
Q: We operate a restaurant in an area where people demand healthy choices on their menu. Do you have any suggestions?
A: Helpful Tips for Creating Healthful Dishes with Idaho® Potatoes:
Scalloped/Au Gratin Potatoes:
Try this basic low-fat scalloped potato recipe: mix skim milk, sliced potatoes, garlic, salt and pepper; simmer until potatoes are nearly cooked. Add a little arrowroot dissolved in cold milk; stir until thickened. Pour into a hotel pan coated with cooking spray. Sprinkle with bread crumbs and low-fat Parmesan cheese. Bake at 350°F until brown. If you prepare a béchamel sauce from scratch for your scalloped potatoes, replace the cream in the sauce with equal parts skim milk and chicken stock and thicken with cornstarch or arrowroot rather than a roux. Add the following flavorful combinations of ingredients to your healthy scalloped potatoes, and your customer won’t miss the reduced fat:
Replace the full-fat cheeses atop your au gratin potatoes with reduced-fat versions, like low-fat Parmesan, Mozzarella, Gouda, Cheddar, or Provolone. Choose a smoked variety for extra flavor.
Hash Browns:
Use a non-stick fry pan coated with cooking spray instead of oil for reduced-fat skillet hash browns. If you do use oil to grill your potatoes, choose a heart-healthy oil such as corn or safflower. And make sure the pan and oil are hot (360 to 375ºF) before adding the potatoes; that will help reduce the amount of oil the potatoes absorb. Alternately, bake your browns in the oven, coating the pan with butter-flavored cooking spray first for extra flavor. Instead of salt, sprinkle your hash browns with a medley of finely chopped herbs. The herbs will add color, flavor, and a signature touch to your potatoes. Your customers won’t miss the fat if you turn up the flavor by adding minced garlic, onions, or shallots to your hash browns. Offer an exciting new twist on your reduced-fat hash browns with this Southwestern-style dish: Toss Idaho® potato hash browns with corn, diced red pepper, minced jalapeno peppers, and garlic; top with salsa.
Mashed Potatoes:
Use low-fat or nonfat milk, or even chicken stock, instead of whole milk or cream for a lower-fat but still tasty mashed. As an alternate, add olive oil and water from the pot you used to boil the potatoes, instead of milk and butter. The potato water will contribute to flavor and also help replace the nutrients that are lost during boiling. Herbs and spices, either fresh or dried, can act as colorful flavor boosters in your lower-fat mashed potato preparations. Try basil, parsley, sage, tarragon, dill, saffron, or curry. Prepared sauces also can kick up the flavor of your reduce-fat mashed potatoes. Just fold in horseradish, Dijon-style mustard, or sun-dried tomato paste.
A Few More Healthy Potato Ideas:
Broiled potato chips are healthier than fried, and just as tasty. Spread potato slices (1/16-inch thick) in a single layer on lightly-greased baking sheets, sprinkle with paprika, salt and pepper, drizzle with chicken stock, and broil until crisp (about 1-4 minutes), flipping slices midway through. Baking is another healthy chip preparation. To create Orange Roasted Chips, toss sliced potatoes (1/8-inch thick) with olive oil, grated orange zest, dried rubbed sage, and cracked black pepper. Place in a single layer on greased baking sheets and bake at 425⁰F until crisp (about 40 minutes), flipping potatoes midway through. For Herbed Chips, season with minced garlic, rosemary, oregano, salt, and crushed red pepper flakes. Grated raw potato is a healthy alternative to cream for thickening soups. Add about 3 tablespoons of potato per cup of soup. Dehydrated mashed potato flakes or granules work well, too, for a thicker minestrone. Add a tangy, low-fat twist to your potato salad by using a mixture of nonfat yogurt and nonfat mayonnaise to bind the salad. Or, try whipping potatoes with sun-dried tomatoes and freshly chopped basil.
Do you have any tips you’d like to share with our foodservice readers of this blog? Send me a note.
