31 January 2009

Kentucky Potatoes

Recipes with intriguing names always cause me to stop and look at them. Many vintage cookbooks reside on my shelves, so there are a lot of interesting names. I found the original version of this recipe in an old Farm Journal vegetable cookbook. I have no idea why it is called Kentucky Potatoes. But we really like them! And since I'm still working on that giant bag of potatoes from Costco, we had these with dinner tonight.

Start with potatoes and an onion


I grate all this with my Cuisinart food processor


Ready for the oven


Baked


Ready to serve



Kentucky Potatoes

1/4 cup butter
1/4 cup flour
4 cups milk
2 tsp salt
pepper, to taste
1 large onion, finely chopped
7 large potatoes (about 6 cups grated)

Melt butter and stir in flour over low heat. Slowly begin stirring in the milk, blending well. Bring to a boil and cook one minute, stirring constantly. Season with salt & pepper.

Mix the onions and grated potatoes in a large bowl and pour the white sauce over. Turn to mix. Then pour into a greased jelly roll pan and bake @ 300°F for about 2 1/2 to 3 hours.

Notes:
1. The original recipe suggested this as a side for ham, but it is also great with bbq chicken, grilled salmon, etc. It also is a good potato dish for breakfast.
2. I grate the potatoes lengthwise in my processor, so there are long shreds.

Bookmark and Share

10 comments:

Just Dishes said...

Man, I think I could even make these. LOL

Becky said...

Yes, you can do this!!

I had a new idea about serving these at breakfast. Put them to bake in the individual oval bakers and top with poached eggs.

Hope your Mom is doing much better.

Ms. Val said...

Becky, these look DELICIOUS!!!! I especially love the idea of serving the potatoes in individual bakers and topped with poached eggs. But is it possible to bake them any faster? 2 1/2 to 3 hours is kind of a long time to prepare breakfast.

Becky said...

Funny you should mention that, Val. I've been sitting here pondering the same thing. First, the cooking time will be shortened in the smaller bakers. And second, there wouldn't be any problem bumping the temp up to 350° or maybe even 375°. If you get around to trying it before I do, lmk what you do and how it works. I will plan to do it before too long. But first we have to finish off these. LOL.

Ces said...

Yum, Becky this looks very good. I love potatoes.

Just Dishes said...

I was told growing up that potatoes are the staple of life. Well they are at my house anyway. LOL Mom is doing better. Thanks for asking.

Becky said...

Ces, give it them a try sometime. This is one of those time-tested recipes.

Maryann, glad to hear your Mom is better.

papa said...

These are very similar to what we call Hash Browns around here! But we fry the shredded potatoes and onions on a flat grill or in a skillet (cast iron of course!)
A fav breakfast of mine (you have to be really hungry!) is to take some Hash Browns,lay a split biscuit on top,cover with sausage gravy and top with a couple eggs any way you want,scrambled,poached,over-easy etc.
Yummy!

Becky said...

Papa, we make hash browns, too, but the potatoes are not shredded. This is my paternal great-grandmother's recipe. She was from PA and married a German immigrant there in Erie. I always think it's interesting the way the old recipes call for bacon drippings. They let nothing go to waste.

Hash Browns

bacon drippings
4 potatoes, peeled and sliced thin
1 onion, chopped
salt and pepper

Put bacon drippings in cast iron skillet and heat. Put in potatoes, onion, salt and pepper. Don't stir. Turn with pancake turner. Keep fire on low and cover. Cook until tender, turning potatoes over every so often. Potatoes should be tender, but brown and crusty on the outside.

Maryann a.k.a lauren said...

Hi Becky!

Funny, my Dad made them they same way and many times would add eggs to the cast iron skillet as well and would make a delicious frittata. YUM!

Just love your site. The recipes and tips you post are awesome!

YOU GO GIRL!