Delicious Potatoes
📜 Collection: Gail Collection | ✍️ Attribution: Miriam Fox | 📂 Category: Sides A slow-baked vintage casserole featuring grated potatoes, peppers, and green onions bathed in rich milk and butter. This comforting side dish bakes low and slow for hours until tender and flavorful.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 4-6 hours | None | 6 servings |
🔪 Key Equipment
- Saucepan
- Grater or grinder
- 1.5-quart casserole dish
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 ½ cups | Milk | plus extra if needed during baking |
| 1 stick (½ cup) | Butter | melted |
| 6 | Potatoes | medium sized, raw |
| ¼ | Pepper | green pepper |
| ¼ | Pimento | sweet red pepper or pimento |
| 5 | Onions | green onions with about 3 inches of green |
| 1 teaspoon | Salt | None |
Instructions
Step 1: Prep and Melt
- Preheat oven to 200°F to 250°F.
- In a saucepan, melt the one stick butter in the one & half cups milk. Do not let it boil.
Step 2: Grate and Assemble
- Grate or grind the raw six potatoes, quarter green pepper, quarter sweet red pepper (or pimento), and five green onions.
- Put the grated vegetable mixture into a 1 & half quart casserole dish.
- Pour the warm milk and butter mixture over the vegetables. Add the one teaspoon salt and stir gently until well combined.
Step 3: Bake
- Bake the casserole for 4-6 hours until tender and bubbling.
- Add more milk if it seems necessary during baking to prevent dryness.
💡 Make-Ahead & Storage: Assemble the casserole ahead of time, cover, and refrigerate for up to a few hours before baking low and slow.
Original Recipe Scan
