4 U Gluten Free

Sunday, November 10, 2013

Potato Pancakes

Speaking of creamed potatoes, I am also a big fan of Potato Pancakes (recipe follows). The tender brown crust is absolutely divine. Using this recipe as a follow on to the Creamed Potato Casserole (click for recipe) is a perfect example of cook once, but eat two or more times. Since the pancakes have to be made from cold creamed potatoes, simply make enough creamed potatoes the first time. Besides, creamed potatoes will easily keep three to four days in the refrigerator if kept in a sealed container.

Here is my recipe:

4 large red potatoes peeled and cut into 1/2-inch cubes

2 cups water or enough to cover cubes potatoes

2 tablespoons butter (no substitutes)

1/4 cup heavy (whipping) cream, at room temperature

Here is how I make these pancakes:

1. Place pealed, cubed potatoes in large sauce pan. Cover with water, about 2 to 3 cups. Add butter. Turn heat to medium high; bring to a boil and reduce heat to medium-low.

2. Boil for 25 to 35 minutes or until potatoes are very soft. Remove from heat and drain. Add room temperature heavy cream; using an electric hand mixer, whip potatoes until creamed.

3. Place creamed potatoes in refrigerator until chilled completely, usually four hours to overnight.

4. To make pancakes, shape 1/4 cup chilled creamed potatoes into a thin pancake. Place pancake into a non-stick skillet over medium-high heat. Allow to cook about 3 to 4 minutes. Using a wide spatula, flip the pancake and cook another 3 to 4 minutes.

5. Repeat process until all pancakes are cooked.

Author's Notes:

1. Number of pancakes you can cook at one time depends on size of pan and the skill level of the person cooking the pancakes.

2. Work quickly, leaving uncooked pancakes in refrigerator until ready to be put into the skillet.

Servings: 8

Preparation Time: 30 minutes

Cooking Time: 1 hour and 20 minutes

Total Time: 1 hour and 50 minutes

Nutrition (per serving): 133 calories, 50 calories from fat, 5.6 g total fat, 17.8 mg cholesterol, 10.3 mg sodium, 569 mg potassium, 19.5 g carbohydrates, 1.3 g fiber, 1 sugar, 2.2 protein.

Recipe Type: and Grains, Brunch, Corn Free, Gluten Free, Peanut Free, Potatoes, Side Dish, Soy Free, Tree Nut Free, Vegetarian

Author: Dr. Jacquelyn P. Horne

Potato Pancakes

Speaking of creamed potatoes, I am also a big fan of Potato Pancakes (recipe follows). The tender brown crust is absolutely divine. Using this recipe as a follow on to the Creamed Potato Casserole is a perfect example of cook once, but eat two or more times. Since the pancakes have to be made from cold creamed potatoes, simply make enough creamed potatoes the first time. Besides, creamed potatoes will easily keep three to four days in the refrigerator if kept in a sealed container.

Here is my recipe:

4 large red potatoes peeled and cut into 1/2-inch cubes

2 cups water or enough to cover cubes potatoes

2 tablespoons butter (no substitutes)

1/4 cup heavy (whipping) cream, at room temperature

Here is how I make these pancakes:

1. Place pealed, cubed potatoes in large sauce pan. Cover with water, about 2 to 3 cups. Add butter. Turn heat to medium high; bring to a boil and reduce heat to medium-low.

2. Boil for 25 to 35 minutes or until potatoes are very soft. Remove from heat and drain. Add room temperature heavy cream; using an electric hand mixer, whip potatoes until creamed.

3. Place creamed potatoes in refrigerator until chilled completely, usually four hours to overnight.

5. Repeat process until all pancakes are cooked.

Author's Notes:

1. Number of pancakes you can cook at one time depends on size of pan and the skill level of the person cooking the pancakes.

2. Work quickly, leaving uncooked pancakes in refrigerator until ready to be put into the skillet.

Servings: 8

Preparation Time: 30 minutes

Cooking Time: 1 hour and 20 minutes

Total Time: 1 hour and 50 minutes

Nutrition (per serving): 133 calories, 50 calories from fat, 5.6 g total fat, 17.8 mg cholesterol, 10.3 mg sodium, 569 mg potassium, 19.5 g carbohydrates, 1.3 g fiber, 1 sugar, 2.2 protein.

Author: Dr. Jacquelyn P. Horne

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Creamed Potato Casserole

Cooler weather calls for “stick-to-your-ribs” comfort food. When I ran across this recipe, I knew I had to try it. With a little tweaking and putting my spin on it, I am sharing my Creamed Potato Casserole (recipe follows).

I am a huge fan of creamed, not mashed, potatoes anyway. I shared how I make my creamed potatoes. Please note: if this particular step is replaced with instant potatoes or mashed potatoes, the results will be very different and not as—well—creamy.

Back to the point at hand, this particular dish just hit the spot with me. When you add cheese to creamed potatoes, well what can I say other than “Bring them babies on”. Another thing I especially enjoy about this dish is that it can be assembled, but not cooked, one day prior. Just be sure to allow casserole to come to room temperature before baking.

For those of you concerned about the calories or trying to cut back on casein in your diet, you might want to use low-fat milk or vegetable based milk. The taste, however, will not be the same.

Here are my recipes & how I put these together:

Creamed Potatoes:

4 large red potatoes peeled and cut into 1/2-inch cubes

2 cups water or enough to cover cubes potatoes

2 tablespoons butter (no substitutes)

1/4 cup heavy (whipping) cream, at room temperature

1. Place pealed, cubed potatoes in large sauce pan. Cover with water, about 2 to 3 cups. Add butter. Turn heat to medium high; bring to a boil and reduce heat to medium-low.

2. Boil for 25 to 35 minutes or until potatoes are very soft. Remove from heat and drain. Add room temperature heavy cream; using an electric hand mixer, whip potatoes until creamed.

Casserole:

2 cups creamed potatoes

1/2 cup sour cream at room temperature

4 ounces cream cheese, cut into 1/2-inch cubes, softened to room temperature

1 teaspoon dried chives

1/4 teaspoon garlic salt, with parsley

1/4 cup gluten free bread crumbs

1 tablespoon butter, melted

1/3 cup four cheese blend, room temperature

1. Preheat oven to 350 degrees Fahrenheit. Spray a1-quart casserole with gluten free non-stick cooking spray; set aside.

2. Place creamed potatoes, sour cream, cream cheese, chives, and garlic salt in a large mixing bowl. Use a wooden spoon to combine. Spoon into prepared casserole dish.

3. Combine butter and bread crumbs; sprinkle over creamed potato mixture.

4. Place uncooked casserole on aluminum baking sheet; place in preheated oven. Bake 50 to 60 minutes.

5. Remove from oven. Reposition rack to the top and turn oven temperature to broil. Sprinkle with four cheese blend; broil 3 to 5 minutes or until cheese begins to melt and brown lightly. Remove and serve immediately.

Servings: 6

Author’s Note: I keep bread crumbs that I made in my freezer at all times. Just bake a couple of loaves of your favorite bread, place in your food processor and about 30 of seconds later, you will have plenty of bread crumbs on hand for use when you need them. If you are short on time, a loaf of store bought certified gluten free bread will also work—just more expensive.

Oven Temperature: 350°F

Preparation Time: 30 minutes

Cooking Time: 1 hour and 20 minutes

Total Time: 1 hour and 50 minutes

Nutrition (per serving): 406 calories, 216 calories from fat, 24.6 g total fat, 64.5 mg cholesterol, 354 mg sodium, 926.6 mg potassium, 41 g carbohydrates, 2.9 g fiber, 2.8 g sugar, 7.4 g protein.

Author: Dr. Jacquelyn P. Horne

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