Great Buffet Potatoes

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Most times when I make my potato recipe I will use 1 can of cream of chicken, and 1 can of cream of mushroom soup.

 

Sam, I like the idea of the cream of celery and/or cream of onion soups. 
 
I made the first recipe tonight- turned out with good flavor but looked a little gross for whatever reason. Looked like the evaporated milk had seperated and congealed on the french fries. I'm going to try it again (with modifications of course) I plan on using thinly sliced fresh potatoes, more evaporated milk, far less butter (tonight's potatoes were literally doing the backstroke in the pan) and layering everything rather than just dumping it. But as I said, it had good flavor, I was actually surprised at that. Not an everyday dish, but good in moderation, along with the fried chicken we had with it ;)
 
Here's one for feeding a large crowd:

I've had great sucess with this. Simply Delicious Hasbrowns:

30# (1case)IQF Hashbrowns thawed
1.5# butter, melted
4 cups fine diced onion
1 #64 can Cream of Chix soup
10 cups shredded cheddar
3# sour cream
2 Tbl pepper
1 Tbl Granulated garlic
4 cups colby-jack cheese

Method:
Combine all ingredients except Colby-Jack cheese and place in 2 well buttered 4 inch hotel pans. Sprinkle Colby-Jack over mixture in pans and cover with lids or foil.
Bake:
Convection oven: 350f for 1.75-2 HR.
Combi: 350f for 1.50-1.75 HR.
Standard oven: 400f for 2-3HR.

The finished product should reach an Internal Temp of 190f to be sure the onions are cooked out.
WK78[this post was last edited: 3/30/2015-22:46]
 
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