One of our “Discussion Group” veterans doesn’t cook. Never has, never will, but she’s an excellent hostess. She served this dish at her home on Squam Lake (where On Golden Pond was filmed.) She invited the DG for an overnight, my first adult women’s “sleepover”. I should have hiked “Rattlesnake” twice to earn a second helping of potatoes. The recipe is from a local lady Rachel hires to cook, but in my Rolodex it’s hers and always will be.
One doesn’t look for a (mashed) potato recipe on a site that features GF baking, but I’m feeling guilty about not writing down the instructions for GF stuffing before Thanksgiving. There is NOTHING healthy about this except that it’s so delicious it could replace stuffing for everyone. I’m taking it as a side dish to an annual “Cousins” Christmas party held the first Saturday in December. (Will have walked to and from Bug Light to earn my helping!)
Leftovers can be formed into patties, rolled in parmesan cheese and cooked over a medium heat until heated through and crispy on the outside (about 5 minutes/side.)
Squam Lake Potatoes
aka “Rachel’s Seductive Potatoes”
6 medium-large boiled potatoes
2 cups sour cream
½ onion, finely chopped
6 Tablespoons unsalted butter
2 Cups cheddar cheese, grated
½ teaspoon each sea salt & freshly cracked pepper (or to taste)
Oven at 350F Bake – butter or oil a 9 x 12 casserole pan (use a round or oval if you like.)
- Boil and CHILL the potatoes (this can be done the day before.)
- Peel, then coarsely grate the potatoes into a large bowl.
- Melt the butter.
- Stir the salt and pepper into the sour cream.
- Fold the butter, sour cream, and grated cheese into the grated potatoes and spoon into prepared pan.
- Bake at 350 F for 45 minutes.
- Run around the block twice before eating!
MMMM,…I love the sour cream in here!
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