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11/27/2003 Archived Entry: "Decadent Potato Casserole"

THIS ISN'T THE SORT OF BLOG WHERE PEOPLE SHARE RECIPES. Okay, recipes for gunpowder, maybe. But not for little sandwiches with the crusts cut off and that sort of thing. But while preparing Thanksgiving dinner this morning, I became so incensed at the surgeon general's comments (see today's other post) that I couldn't resist.

I'm gonna give you one of my very favorite recipes, one of the two or three dishes I'd take to a desert island, an item I make every holiday. Call it Decadent Potato Casserole.

I'm blogging it because it's got carbs up the wahzoo to rattle the Atkins people. It's got fat, fat, fat to upset the advocates of whatever diet we were all supposed to have been on for the last 10 years, before Atkins got respectable. It's got several white items to scare all the folks who think the secret to health and immortality is avoiding white foods. It's got tiny dabs of meat to cause PETA to go non-linear. It hasn't got a single ingredient that any Food Nazi anywhere would approve of. And it's so gourmet delicious you never have to admit to anybody that it contains one of the most ultra-notorious, processed, gauche recipe ingredients of all time: Campbell's cream of chicken soup.

Everybody will absolutely hate this recipe, except the people who eat it. And you -- because it's also incredibly simple to make. You can even make it up the night before and just pop it in the oven when you're ready. Okay, here goes.

DECADENT POTATO CASSEROLE

8 large potatoes (or 12 med-small ones)
1/2 cup butter or margarine
1 pint sour cream
1 regular-sized can cream of chicken soup
1/2 cup green onions, chopped
bread crumbs

Boil potatoes in their skins until easily pierced with a fork but not mushy (about 20 minutes)

Drain and set potatoes aside to cool.

When potatoes are cool, pre-heat oven to 350 degrees Fahrenheit.

Melt butter and mix it in a bowl with sour cream and chicken soup.

Peel potatoes with a knife. Grate 1/2 of the potatoes into an ungreased 9 x 13 x 2-inch baking dish. Spread the grated potatoes evenly in the dish.

Sprinkle with 1/2 the chopped green onions.

Spread with 1/2 the butter-sour cream-soup mixture.

Repeat layers

Sprinkle the top with fine bread crumbs (I use Italian-seasoned ones) or with crumbles of your favorite cereal.

Bake 45 minutes. Let sit 5-10 minutes. Serve. Enjoy. Thumb your nose at all those other people.

Happy Thanksgiving!

Posted by Claire @ 01:35 PM CST
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