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Tuesday, February 14, 2012

More Than Just Jello

A week or two ago I was reading the food section in The New York Times.  There was a great article about Mormon cuisine that caught my attention.

Frankly, I had no idea that the Mormon's actually had a cuisine.  I have to admit, when I think of Mormon cooking, I think of Jello and bunkers filled with non-perishables.   Who knew that there's a whole new generation of Mormon cooks who have taken some of the classic Sunday-after-church recipes and updated them.   Some of these recipes are pretty appealing in a comfort foodie kind of way.  Who knew?

In the article there was a recipe for the unfortunately named Funeral Potatoes.  After I got past the name, which is a little unappealing if you ask me, I saw that these potatoes definitely had potential.  First they would need a little overhaul.  There is no food in the world that needs both a cup and a half of sour cream and two and a half cups of cheese for six servings.  And that's a real statement coming from me.

So, I played around with Funeral Potatoes and came up with my version, which is a tad more shall we say, figure friendly.  It's certainly not low cal, but at least it won't kill you.

I haven't come up with a name for my version of Funeral Potatoes but maybe you can.  Email me at youlittletarte@gmail.com with suggestions.

Recipe:  Unnamed Potatoes
(Adapted from The New York Times, 1/25/12 and ourbestbites.com)


2 pounds Yukon Gold potatoes, peeled
1/2 cup sour cream
1/4 cup fresh chives, chopped
3 cloves garlic, minced
1/2 cup onion, chopped
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
3/4 cup gruyere cheese, divided
2 tablespoons flat leaf parsley, chopped for garnish


Preheat oven to 375.

Cut potatoes into like size pieces and put in a large pot.  Cover to potatoes with cold water and then bring to a boil over high heat.  Cook until potatoes are tender.  Drain.

Using a ricer, rice the cooked potatoes into a large bowl.   Add the sour cream, chives, garlic, onion, salt, pepper, and 1/2 cup of the gruyere.  Combine well.

Spray a 8 inch square casserole dish with cooking spray.  Transfer the potato mixture to the casserole dish.  Bake for 30 minutes, or until lightly browned and bubbly.  Top with chopped parsley.

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