EATS: Jazz up the everyday menu with early potato dishes

EATS: Jazz up the everyday menu with early potato dishes

Mashed, fried, boiled, baked. Potatoes are the ubiquitous side dish at just about every meal. Hash browns for breakfast, french fries for lunch. And at dinner the selection's just about endless.

Jazz up your everyday menu with three new spud dishes that topped the field in this week's EATS contest.

Pat D'Innocenzo took this week's $25 prize with her Yukon Gold and Sweet Potato Gratin, a creamy casserole that is as eye-catching as it is delicious.

Finalist Mary Ahearn impressed judges with her Sweet Potato Casserole, a dish that's almost as good as dessert. And runner-up Betty Talley made the top trio with her rich, layered Cheesy-Potato Casserole.

Yukon Gold and Sweet Potato Gratin

By Pat D'Innocenzo

6 tbsp. (3/4 stick) butter, room temperature, divided

2 1/4 lbs. of Yukon gold potatoes, rinsed

1 1/2 lbs. of red skinned sweet potatoes (yams) peeled

2 cups whole milk

1 garlic clove pressed

1 tbsp. kosher salt

2 tbsp. fresh thyme leaves

1 tsp. ground black pepper

1/8 tsp. ground nutmeg

1 cup whipping cream

Preheat oven to 400 degrees. Coat 13 x 9 x 2 inch glass baking dish with 2 tbsp. butter. Thinly slice all potatoes in prepared dish. Bring milk and next 5 ingredients to boil in medium saucepan. Pour over potatoes. cover with foil. Bake till tender and milk is almost absorbed, about 50 minutes.

Bring cream to boil in saucepan. Uncover potatoes, pour cream over and dot with 2 tbsp. butter. Bake uncovered until top is golden brown in spots, about 25 minutes. Cool slightly. Serves 12.

Sweet Potato Casserole

By Mary Ahearn

3 cups hot, mashed sweet potatoes

1/2 cup sugar

1/2 tsp. salt

2 large eggs

1/4 cup soft butter

1/2 tsp. vanilla

1/2 cup milk

Topping:

1 cup chopped pecans

3 tbsp. soft butter

1/2 cup brown sugar

1/3 cup flour

In large bowl, combine potatoes, sugar, salt, eggs, 1/4 cup butter, vanilla, milk. Place in greased 11/2 quart baking dish. In small bowl, combine brown sugar, flour, pecans and remaining butter. Top sweet potato casserole with this crumbled mixture. Bake at 350 degrees for 30-35 minutes.

Cheesy-Potato Casserole

By Betty Talley

2 cups low fat cottage cheese

2 tbsp. oil

1/4 cup sliced green onion

2 tbsp. flour

1 tsp. parsley flakes

1/4 tsp. salt

1/8 tsp. pepper

1 tsp. thyme

6 medium potatoes, cooked, peeled and sliced

1/3 cup low fat milk

1/2 cup bread crumbs

2 tbsp. grated Parmesan cheese

2 tbsp. butter or margarine

Boil potatoes in skins until tender. Preheat oven to 350 degrees. Grease 11/2 quart casserole. Beat cottage cheese and oil with rotary beater until fluffy. Mix in onion. Combine flour and seasonings. Place a layer of potatoes in casserole. Cover with layer of cottage cheese. Sprinkle with seasoned flour. Repeat layers, ending with potatoes. Pour milk over layers. Mix bread crumbs with cheese. Sprinkle over potatoes. Dot with butter. Bake 30 minutes.