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Lanie Gordon's First-Prize "Rustic Cheesy Potatoes"

Posted by sedaliaareafarmersmarket on September 27, 2010 at 12:40 PM

RUSTIC CHEESY POTATOES

 

 

(MAKES 16 SERVINGS)

 

 

 

 

3 lbs Yukon Gold Potatoes

1 Chicken Bullion Cube

1 TBL Salt

1 bunch Cilantro (save sprigs for garnish)

1 TBL Butter

1 can Cream of Mushroom Soup (undiluted)

1 Lg Onion coarsely chopped

1 lb shredded Sharp Cheddar Cheese

4 Lg Celery stalks cut into ¼” slices

8oz package Cream Cheese

8 oz White Button Mushrooms, sliced in ¼" slices

12 oz can Evaporated Milk

¼ tsp dried rosemary

Non-stick cooking spray

 

PREPARATION:

 

1. Scrub potatoes and boil in salted water until tender, reserve ½ cup potato water, drain rest and cool potatoes.

 

2. While potatoes are boiling, melt Butter in a large frying pan over medium heat; add celery and onion and cook until crisp tender, about 10 minutes.

 

3. Add mushrooms to celery and onion and cook until mushrooms are tender, about 5 minutes.

 

4. Add dried rosemary, chicken bullion cube and ½ cup potato water and cook until bullion has dissolved and water has evaporated. Remove from heat.

 

5. Once cool, cut potatoes into ½ inch slices.

 

ASSEMBLY:

 

Spray 9 X 13 baking pan with non-stick spray.

 

Layer 1: Put about 1/3 of the vegetable mixture in bottom of pan. Layer with about 1/3 of potatoes. Spread another 1/3 of vegetables over potatoes. Then spread ½ of the mushroom soup over all. Divide the cream cheese in half and breaking in small pieces scatter first half evenly over the layer. Then sprinkle 1/3 the shredded cheddar over this layer.

 

Layer 2: Position another 1/3 of the potatoes into a layer , add 1/3 of vegetables, spread ½ soup and scatter last of the cream cheese and finish with 1/3 of cheddar over this layer.

 

Layer 3: Place last layer of potatoes over all Sprinkle the last of the shredded cheddar cheese over top. Pour entire can of evaporated milk over the entire dish.

 

BAKE in preheated ! 400 degree oven for a minimum of 30 minutes. Dish is done when golden and bubbly.

 

GARNISH: Place reserved sprigs of cilantro and a few celery leaves on top so they look like a bouquet, and serve.

 

OPTIONS:

 

1. Dish may be assembled and refrigerated day before serving. Add a minimum of 15 minutes to baking time if coming straight from refrigerator.

 

 

2. May add chopped cooked ham to each layer for a hearty main dish.

 

Categories: None

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3 Comments

Reply Sedalia News Journal
3:10 AM on April 8, 2011 
Sounds tasty. We need more recipes - Keep it up!
Reply clintmasterson1@msn.com
10:51 PM on October 22, 2011 
Here is Lanie Gordon's recipe for:
Farmer?s Market Tomato Salsa

8 Red Ripe Tomatoes
(or three cans of Petite Diced Tomatoes)
2 Garlic Cloves
1 Large Onion
1 Fresh Jalepeno Pepper, seeded
1 Bunch Fresh Cilantro
1 Tablespoon Salt
1 Tablespoon Black Pepper

Core and quarter tomatoes and process four (4) of the tomatoes in a food processor to a chunky consistency.

Empty processor into a large bowl.

Cut onion into large chunks and process with another 2 tomatoes?and again, empty processor into the large bowl.

Rough chop cilantro, garlic and jalepeno pepper and process to a fine consistency with the last two tomatoes in the food processor.

Empty processor into the large bowl with the other two batches add salt black pepper to taste and mix well.

(You can make Farmers' Market "Green Tomato Salsa" by simply substituting "green" tomatoes for red tomatoes in the above recipe.)

Enjoy with tortilla chips or fresh celery and carrot sticks.
Reply Mary Elisabeth Smith
12:38 PM on October 27, 2011 
Hey Lanie! You're famous! Keep up the good work! Love Ya! Sis

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