Potatoes St Louis Recipe 455 Recipes

POTLUCK POTATO CASSEROLE

Steps:

• 1. Defrost potatoes. Combine in large mixing bowl with 1/2 cup butter, salt and pepper. Add onion, soup, sour cream, and cheese. Blend thoroughly. Pour into buttered casserole. Cover with crumbs. Bake at 350 degrees for 45 minutes.
• 2. NOTE: This can be prepared the day before, or if you want to serve only half the recipe, use 2 smaller dishes and freeze one. When frozen, remove from freezer 20 minutes before baking Add crumbs just before baking.

CHEZ LOUIS POTATO PIE

Steps:

• Peel the potatoes. There should be about 4 1/2 pounds when peeled. Drop the potatoes into cold water until ready to cook. Bring enough water to boil to cover the potatoes when they are added. Add salt to taste. Add potatoes and cook 25 minutes, or until they are slightly undercooked. They will cook later in the oven.
• Meanwhile preheat oven to 450 degrees. Drain the potatoes and put them in a large heavy skillet. Sprinkle generously with pepper and add 16 tablespoons of butter. Using a large heavy spoon, cut the potatoes haphazardly into chunks, each about 2 inches thick. Let them cook 12 to 15 minutes, turning the pieces over so that they brown evenly. Meanwhile, heat a large heavy skillet (preferably a 12-inch, number 10 black iron skillet) until it is hot and almost smoking. Melt the remaining 8 tablespoons of butter in a saucepan and pour it into the skillet. Add 1 tablespoon of the garlic and the potato mixture, mix together and then flatten it on top with a large heavy metal spoon. Let cook moderately high heat for three minutes. Place the skillet in the oven and bake 15 minutes.
• Remove form the oven and pour off the free butter from around the sides, taking care not to let the potatoes fall form the skillet (this butter may be recycled and put to other uses, such as scrambling eggs). Cover the skillet with a heat proof round dish, such as a pizza pan. Invert the skillet onto the pan, allowing the potatoes to fall evenly on the pan. Place the pan in the oven and bake 15 minutes longer. Pour off any free-flowing butter from the pan. Carefully slide the pie from the pizza pan or other pan onto a round serving dish. Sprinkle the garlic into a circle in the center of the pie, garnish around the circle of garlic with an outer circle of chopped parsley. Serve with the perfect roasted chicken, T-bone or roasted lobster

POTATOES ST. LOUIS RECIPE - (4.5/5)

Steps:

• Spread hash browns in 3 quart greased casserole. Combine next 7 ingredients and pour over potatoes. Mix corn flakes and 1/2 cup melted butter. Sprinkle on top of potato mixture. Bake at 350 degrees for 1 hour.

RöMERTOPF

Steps:

• Marinate the lamb in the white wine overnight. Drain, saving the marinade.
• Soak the Römertopf, if using, in cold water for about 1/2 hour. Then drain but don't dry.
• Preheat the oven to 375 degrees.
• Place half the onions and potatoes in a Dutch oven or Römertopf pan. Cover them with half the zucchini, half the tomatoes, 3 cloves of garlic, and a bay leaf. Add the lamb, and cover with the remaining onion, potatoes, zucchini, tomatoes, garlic, and bay leaf.
• Add the wine marinade, sprinkle on the spices, and salt and freshly ground pepper to taste, cover, and bake for 3 hours. Bring to the table in the pot, and then cut the meat and serve.