The centerpiece of the family Thanksgiving feast is most often the legendary turkey. Almost as important on most tables, however, are the beloved side dishes we look forward to as much as the main event.
Potatoes are a favorite choice to play this essential supporting role, sometimes in classic mashed form, sometimes in tasty alternative guise.
Some of those alternatives are very easy to make. Here are two recipes for festive potato dishes from home cooks who have had plenty of experience, as wives of leaders in the Idaho potato industry.
Deanne Wilkins of Idaho Falls, Idaho, says she often prepares her savory recipe for garlic potatoes, a layered potato loaf.
Garlic potatoes
3medium (6 to 8 ounces each) potatoes, well scrubbed
Cooking spray
Pepper to taste
1/2stick butter (1/4 cup)
1medium onion, chopped (about 3/4 cup)
1teaspoon garlic salt
Preheat oven to 400 degrees. Spray a loaf pan or small casserole with cooking spray. Slice potatoes, with skins on, into pan or dish. Season with pepper.
In a small saucepan, over medium heat, saute butter with chopped onion and garlic salt for 5 minutes, or until onions are soft. Pour onion mixture over the potatoes.
Cover pan with foil and bake for 35 to 40 minutes.
Makes 4 servings. Per serving: 275 cal., 12 g fat, 31 mg chol., 576 mg sodium, 4 g pro., 40 g carbo.
From Diane Watt of Pocatello, Idaho, comes a recipe for a shredded potato casserole, tangy with cheese and onions.
She recommends not adding the half-and-half until the potatoes are ready to go into the oven.
Shredded potato casserole
8medium (6 to 8 ounces each) potatoes, washed
2cups shredded Cheddar cheese
1/2cup minced onion
Salt and pepper to taste
Cooking spray
1 1/2-2 cups half-and-half
Place potatoes, with skins on, in a large stockpot; fill pot with water to cover potatoes. Bring to boiling, reduce heat to medium and cook about 15 minutes, or until potatoes are just barely tender (not soft). Drain and let potatoes sit with the cover on the pot while mixing the other ingredients.
Preheat oven to 350 degrees. In a large mixing bowl, combine cheese, onion, salt and pepper. Shred potatoes into bowl and stir gently to combine.
Spray a large casserole dish with cooking spray; transfer potato mixture to dish. Pour half-and-half over mixture to cover, but do not saturate potatoes with cream; bake for 30 to 45 minutes, or until golden-brown and gently crisp on top.
Makes 10 servings. Per serving: 295 cal., 13 g fat, 41 mg chol., 273 mg sodium, 10 g pro., 35 g carbo.
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