Fancy Looking Baked Potato Dish

Thursday, July 3, 2008

I’ve hit on a formula for making my favorite potluck dishes.

It’s based on the classic gratin preparation- though is shockingly at times devoid of cheese, as seen in this current example. Layers of vegetables often dressed and then baked together can add up to great large dishes suitable for large gatherings of hungry friends.

Using potatoes as a main ingredient, helps insure your dish’s reception in a spectrum of temperatures from cold to hot.

This pictured dish is a layer of onions, kale and vinaigrette dressed potatoes- its almost like a baked German potato salad. Scrunching all the potatoes up on end helps bring easily crisped height to the dish.

Baked Potatoes

Fancy Looking Baked Potato Dish

Choose a large baking dish and preheat your oven to 375F.
Lightly oil/butter the bottom of the baking dish.

Slice an ample amount of potatoes (to fill a layer of your baking dish- the more the better) into salted water in a saucepan and boil approximately 5 minutes. Cook the potatoes until just barely fork tender. Drain and allow to cool.

In a skillet, sauté sliced onions with a pinch of salt and ample oil. Transfer the onions to the baking dish when they have achieved a golden color. Spread the cooked onions so that they cover the entire baking pan surface.

In the same skillet, dry sauté bunches of kale and spread on top of the layered cooked onions.

Sprinkle the the kale with your favorite salad dressing and a pinch of salt.

Also dress the cooled potato slices with salad dressing, coating more liberally than the kale, so that the entire potato slice is covered.

Starting at one end of the baking dish layered with onions and kale, make rows of potato slices stacked on top of each other, and laying down (like a traditional potato au gratin dish). To make the potato slices stand up straight, wait until the baking dish is 3/4 full with potato layers and gently press the potato layers back towards the end of the dish you started at. This scrunches the layers in closer and closer together and allows you to build more potato layers into your baking dish. When you have fit as many potato slices as possible you are done assembling the dish.

Drizzle the dish with one last touch of salad dressing and a sprinkle of salt. Bake until the potatoes are cooked to the level of your desired crispness.

I found I liked to enhance the potato salad aspect of this dish and further dressed it with a splash of vinegar.

This layering approach offers many opportunities to add your own variations depending on what ingredients you have on hand. It also offers a wonderful formula to have in mind on your next trip to the farmers market.


posted July 3rd, 2008 at 2:42 pm

What a great, and simple, way of stepping up the usual layered potato blah blah! I am so making my next taters au gratin this way. But it needs a better name…something edgier. (sorry, i will pay the pun tax on the way out)

You’re completely right about the name! Hedgehog potatoes? All ruffled up? Potatoes have ridges?


posted July 14th, 2008 at 4:21 am

Looks really great and also seems to be crispy. Yum Yum.
Will make it this weekend when my sister in law is coming for lunch ;)

posted July 14th, 2008 at 8:09 pm

nice recipe.

- paresh
posted July 15th, 2008 at 4:27 am

How about hedgehog potato bake?

posted July 15th, 2008 at 7:30 am

Looks yummy!

How about Silver Dollar Potatoes?

Since Silver Dollars are tiny and round? :P

- Reee
posted July 17th, 2008 at 4:39 am

Nice recipe. How about naming it “Gold Coins”?

posted July 17th, 2008 at 12:22 pm

I love the way this looks.

- Michele
posted March 16th, 2012 at 6:26 pm

What salad dressing has worked for you with this recipe?

- Saskia
posted May 10th, 2014 at 2:05 pm

hey this may not help very much,,,,i m in Mississippi USA,,,i m planting calrold seed , irish taters,,and late purple hull peas ,,not suitable for pots thou,,,,,,peas will make in 45 days,,,may git 2 pickings ,,if we have a late frost,,,which fer the last few yrs we have,,, hey plant a few carrots ,,radishes,,mustard greens, each in its own pot,,, hey fore you plant a tater,,cut it so as to have at least 2 eyes on each piece,,let it cure fer bout 2 days,,plant with cut side down,,bout 6 inches deep in sandy soil,,,4 inches deep in heavy soil,,,hope this helps,,,bye now,,,u hear;;;;;

- Mithu

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