Easter Dinner and Potatoes
~ Patty ~
Easter Dinner….the potatoes were a FLOP! What happened?????? I’ve made that same recipe…which, by the way NEEDS the salt (it’s not ‘optional’ as I had put in the recipe I sent you). The dish turned out to be a watery mess. Like serving boiled potatoes in milk. Sure the top browned nicely, but the dish itself was just milky. The potatoes tasted like boiled potatoes. Period.
Remember how the potatoes used to soak up almost all the whipping cream and they were like in a rich sauce? That’s how I remember them. Not this time! On looking back, I think I discovered my error. I was so efficient this time, I peeled and cut up the potatoes the night before and left them soaking in cold water overnight. Thereinlies my error. The potatoes were so logged with water they didn’t soak up a drop of the whiiping cream. Quite the contrary, the gave off some of the water.
Well, not to worry, after dinner I asked Sam to clear the potato casserole over to the sink because it was still so full and heavy, I didn’t think I could manage it. Well, Sam managed it all the way to the edge of the sink and proceeded to drop the whole thing on the floor! CRASH!!!! What a MESS!!! We have pictures of that, too. The only real tradgedy was the loss of my good blue pottery casserole…..yes, one from the set from Aftica. And even then, it’s not like I don’t have enough of those dishes.
Easter Dinner Menu
Asparagus with Hollandaise (a la Katy)
Potato Casserole (see recipe below)
Green salad (a la Kori)
Blue cheese stuffed celery
Rolls and butter
Signature Chocolate Torte (Mary’s)
JP and Kori,
Sam and Tess
Fred and Pat
Easter Dinner Potatoes
1 baking potato per person, cut like french fries
Place in buttered casserole…..sprinkle with salt if desired.
Cover with whipping cream (unwhipped).
Bake, uncovered, 350 degrees, for two hours, or until potatoes are done and top is a rich golden brown.
This should leave leftovers. To make just enough, use one big potato per two people.