Coffee Time-Creamed Potatoes

Well I will have to tell you.. My coffee choice has changed. For years Folgers Black Silk has been my coffee of choice. Now it is Jacobs. Somehow Folgers has changed their formula, or maybe it is my taste buds. However My husband has said the same thing. so I do not think it is my Taste buds.

Jacobs is a German coffee. With coffee prices increasing here, the cost is about the same as imports.
So as I have my Jacobs roast with caramel and buckwheat honey, top with a little half n half, I will share a recipe.

Over the weekend I grabbed a old cook book from the 1800's. One in my library, from generations gone by. Did not change this one a bit. Thought I would just stay true to the recipe. Sometimes the taste of old brings back fond memories. This one did just that, my Mother used to make it. So easy to make and so delicious.

Creamed Potatoes( Circa 1800's)
Prep time about 75 minutes
cook time about 45 minutes

you will need:
4 medium potatoes, cleaned and peeled.
1 teaspoon salt
1/4 cups all purpose flour
1/3 cup cold butter
3 tablespoon finely chopped Yellow onion
2 cups Heavy Cream

Preparing the Potatoes:
using a madoline slice the potatoes into 1/8 slices
Place in a bath of salted water for 1 hour.( I use about 1 tablespoon of kosher salt per 1 quart of water)

Preparing to bake:
Butter a 2quart casserole dish.
turn oven on perheat to 350 F.
Mix flour and salt together set aside.
Cut butter into small pieces-set aside

Layering ingredients:
Drain potatoes well, pat dry.
First layer.... 1/4 Sliced Potatoes on bottom of prepared casserole dish. top with 1/4 of the flour mix and 1/4 of the onion and 1/4 of the butter.
Continue this layering three times. Making four layers.
Now pour heavy cream over the Final layer.

Baking Time:
Cover with foil( or casserole ovenproof top. and bake at 350F for 45 minutes
Uncover and continue to bake for 15 minute or until top is lightly browned.

Make 6-8 servings.

Oktoberfest time- Warm Potato salad

Oktoberfest is a time of food, fun and dance. Originally started in the 1800. It was a wedding feast for a Bavarian princess. Has continued since. I love this time of year and the two weeks of Oktoberfest. the fall smells are in the air. It reminds me of my time in Germany, a wonderful memory. I thought I would as usual, post German theme recipes these next few weeks. We will be eating German base meal in the home and out. I will be inspired to make new versions or these wonderful dishes. Here is one for your family to try, Hope you enjoy.



OktoberFest Warm Potato Salad

6 slices of smoked hickory bacon, cut up.
1/2 cup finely chopped yellow onion
1 tablespoon sea salt
1/4 teaspoon ground black pepper
1/2 teaspoon dry mustard
1/2 cup apple vinegar
8 oz of Chicken stock
7 medium russets potatoes.

Wash and pierce the potatoes, Place pierce side up in microwave, bake according to your microwave instructions. cut in half and then cube.( leave skin on)

While potatoes are cooking, heat the bacon in a large frying pan. Cook on medium high heat until bacon is softly cooked and the bacon fat is rendered. Add onions and continue to cook about 4 minutes, stirring occasionally. Add salt, pepper and dry mustard and stir well.
Add vinegar and stir and scrape bottom of pan. Add chicken stock, bring to a boil, stirring occasionally .

Add the Hot cooked and prepared potatoes to the vinegar mixture. Fold in the potatoes. remove from heat and let stand for 5 minutes. After the 5 minutes, I use a potato masher and give them a quick mash, still leaving some chunks. Serve warm.

Copyright 2011 by "AuntieE Cookbook/M Dubros"