20 January 2022

Creamy Potato Casserole - also known as Funeral Potatoes

Creamy Potato Casserole - also known as Funeral Potatoes / www.delightfulrepast.com

Versions of this Creamy Potato Casserole have been around since before I was born and seem to enjoy a "revival" or surge in popularity every so many years. In some cultures and regions, the dish is called Funeral Potatoes because they are an absolute must at every funeral reception.

Many recipes call for frozen hash browns, which certainly would be a timesaver, but I've always made them with fresh potatoes. Most recipes call for a can of condensed cream of chicken, or cream of mushroom, soup. That's not something I ever buy, but I always have organic chicken broth on hand and so make up a sauce with that.

Super easy, and open to many variations, it's always a crowd pleaser at any event, not just funeral luncheons. So perhaps a more pleasant name for the dish would be Party Potatoes. But we just call it Potato Casserole. Instead of making it in a 13x9x2-inch baking dish, I used two smaller ones this time.

I meant to make one and freeze one so that I could tell you how well the dish freezes, but we ended up devouring both, so maybe you can tell me how well it freezes!


Creamy Potato Casserole - also known as Funeral Potatoes / www.delightfulrepast.com

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Creamy Potato Casserole


(Serves 12 to 16)

The Potatoes

4 pounds (1.8 kg) russet potatoes

The Sauce

4 tablespoons (2 ounces/57 grams) unsalted butter
1/4 cup finely chopped onion
1/4 cup (1.25 ounces/35 grams) unbleached all-purpose flour
1 cup (8 fluid ounces/237 ml) milk
1 cup (8 fluid ounces/237 ml) chicken broth
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon marjoram
1/4 teaspoon thyme leaves
1/4 teaspoon nutmeg

The Assembly

1 8-ounce (227 grams) container sour cream
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 packed cup (4 ounces/113 grams) shredded Monterey jack cheese
1 packed cup (4 ounces/113 grams) shredded cheddar cheese


1 In 5- to 6-quart Dutch oven, cook well scrubbed (but not peeled—they are much easier to peel after cooking) potatoes in boiling salted (1 teaspoon salt) water until tender but not overly so, about 30 minutes for large potatoes. Drain, remove from pan, and let cool a bit.

Note: My 5.5-quart Le Creuset enameled cast iron Dutch oven is too heavy for things like this that need draining. A lighter weight stainless steel 6-quart pot makes draining the potatoes so much easier.

2 While potatoes are cooling, make the sauce in the same pan the potatoes were cooked in. Melt the butter, cook the onions for about 5 minutes, stir in the flour, cook the flour for a minute or so. Stir in the milk, broth, and seasonings; cook, stirring frequently, until thickened.

Note: I know that seems like such a tiny amount of onion, but don't be tempted to increase it. It's supposed to add a subtle hint of onion to the dish, not completely take it over.

3 When potatoes are cool enough to handle, peel (or not) and cut into small cubes. Add to the sauce. Stir in the sour cream, salt and pepper, and shredded Monterey jack cheese until well combined. Taste and adjust seasoning. Turn into greased 13x9x2-inch baking dish. Top with shredded cheddar. Refrigerate until 1 hour before serving.

4 Preheat oven to 350F/180C/Gas4. Bake uncovered until hot and bubbly, about 55 minutes, if chilled, or 45 minutes, if baking right after preparation.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

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06 January 2022

Vegan Sloppy Joes Everyone Loves

Vegan Sloppy Joes Everyone Loves / www.delightfulrepast.com

Though I am not vegan, or even vegetarian at this time, I eat like one much of the time. Meatless sloppy joes were in my regular rotation when I was a vegetarian, and I made them with TVP—textured vegetable protein—back in the day. 

But I developed this recipe with lentils, for a few reasons. One, I'm not keen on TVP. Two, I don't feel the need for a meatless product to imitate meat. And three, I really like lentils. I could live on legumes!

Cooking time for lentils is shorter than for beans, but the cooking time varies depending on the variety and the age of lentils. This time, before opening a new package, I used the last of the bag of lentils that was well past its "best by" date, which meant they required longer cooking.

If you're not toasting the buns for burgers and other bun sandwiches, I hope you'll give it a try. Heat equal parts of unsalted butter and extra virgin olive oil on the griddle and toast the split buns well on the cut side and lightly on the outside. Makes them soooo good.

Here's my Homemade Hamburger Buns recipe (apologies to my vegan friends because there is also meat in that post). There are a number of good vegan cheeses on the market now, which hasn't always been the case! Perfect also for those who are dairy-free.

This recipe even passes muster with Mr Delightful, who isn't as keen on legumes as I am. That means: if you're having vegans and carnivores at the same table, you can make them both happy with this recipe!


Vegan Sloppy Joes Everyone Loves / www.delightfulrepast.com

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Vegan Sloppy Joes


(Makes 8)

1 tablespoon extra virgin olive oil
1/2 medium (about 4 ounces/113 grams) yellow onion, finely diced
1 medium (about 4 ounces/113 grams) green or red bell pepper, finely diced
2 tablespoons (1.5 ounces/43 grams) tomato paste
1 cup (7 ounces/198 grams) lentils
2 1/2 cups (20 fluid ounces/591 ml) water
1 teaspoon paprika

1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon cayenne
1/8 teaspoon crushed red pepper flakes
1 1/2 teaspoons dark brown sugar
1 1/2 teaspoons country Dijon mustard
1 1/2 teaspoons cider vinegar
1 14.5-ounce (411 grams) can fire roasted crushed tomatoes

8 buns, split and toasted
Garnishes: shredded cheese, chopped cilantro, sliced jalapenos, sliced dill pickles


1 In 3-quart saucepan, heat oil and cook onion for about 5 minutes. Add bell pepper and tomato paste; continue cooking for about 2 minutes.

2 Add lentils and water. Bring to a boil; reduce heat and simmer, partially covered, for about 30 minutes, until most of the water is absorbed and lentils are firm-tender (biteable, but not completely cooked).

Note: Remember that cooking times for beans and legumes can vary. 

3 Stir in paprika, salt, cumin, pepper, cayenne, crushed red pepper flakes, brown sugar, mustard, vinegar, and crushed tomatoes. Bring back up to a simmer and cook for about 30 minutes more, or until the lentils are tender and the mixture is thick. 

4 I use my own Homemade Hamburger Buns or similar ones from the bakery, split and well toasted on the griddle with half organic unsalted butter and half extra virgin olive oil, and 1/2 cup of sloppy joe mixture for each.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

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