Gourmet Potatoes

Silky, creamy, delicious potatoes to wow a crowd!

65 minutes

Serves: 6-8

Medium

These gourmet potatoes are a little bit a work but have a huge payoff! They're a creamy, cheesy, silky side dish that could easily be the star of any meal.

Oh these gourmet potatoes live up to their name!! They are fairly easy and quick to make but the end result is a stunning side dish. It also makes quite a bit. I could easily see this being added to any table at a holiday or large group gathering.

The most complicated process in the whole recipe is boiling and ricing the potatoes. If you’ve ever done that before, you know that’s pretty simple. If you don’t have a potato ricer – and I don’t – there is an easy work around. Simply drain the potatoes after boiling in a colander with fairly small wholes. Then, put the colander over your big mixing bowl and push the potatoes through with the back of a wooden spoon or potato masher. This is a bit more work for sure, but definitely works and saves you from having to buy a piece of equipment that only has one use.

Grandma’s gourmet potatoes calls for sour cream with chives. I wasn’t able to find that around me after checking several stores. Instead, I just used plain sour cream and added a tablespoon of dried chives. I would suggest making these potatoes according to the recipe at least once. After that, I think you could really play with the flavors and adjust to pair well with whatever else is for dinner. I think I’d like to try adding roasted garlic at some point! Or blue cheese crumbles – yum!

If you give this recipe a try, please let me know what you think and I would LOVE to see a picture of how it turned out. You can share a pic with me on Instagram @bdhbakes.

Steps:

Preheat Oven to 350º
Peel and Chop the Potatoes
Peel and chop the potatoes into about 3/4 - 1" cubes. Doesn't have to be exact, but you want them all to be roughly the same size. Throw them all in a big pot.
Rinse and Boil
With all the potatoes peeled, chopped and thrown into the big bowl fill the bowl with cold water. Agitate the water with a spoon or your hands to help wash off some of the excess starch from the potatoes. Drain the water out of the pot and fill the pot with new water until the water covers the potatoes by about an inch or two. Put the pot on the stove over high heat and allow to come to a boil. Once the water is boiling add a generous amount of salt. Stir and reduce the heat to low. Allow the potatoes to simmer for about 15 to 20 minutes or until the potatoes are VERY tender.
Drain and Rice the Potatoes
Once the potatoes have finished simmering and are very tender, drain them well. Immediately rice the potatoes into a large bowl with a ricer. If you don't have a ricer, you can also suspend a colander over the large bowl and push the potatoes through the holes of the colander with a wooden spoon. It's a bit more work, but the end result is nearly the same.
Add the Sour Cream and Cottage Cheese
Next, into the large bowl with the riced potatoes, add the sour cream and cottage cheese. Now is a good time to salt and pepper to taste as well. Mix well to combine.
Add to Baking Dish, Butter and Bake
Now add the potato mixture to a 13" x 9" baking dish that's been buttered or sprayed with cooking spray. Make sure the mixture is evenly distributed throughout the dish. Dot the top of the potatoes with a tablespoon or two of butter.
Bake for 30 Minutes
Bake the potatoes in your preheated oven for about 30 minutes or until the top has begun to turn golden and the potatoes are bubbling.
Top with Slivered Almonds
After the 30 minutes is up, take out the dish and sprinkle the silvered almonds evenly over the top of the entire dish.
Broil and Rest
With the almonds over the whole dish, pop it back into the oven and turn the oven to broil. Allow to broil under high heat for about four or five minutes. Keep your eye on it and don't walk away! The difference between nicely brown and burnt is only a few seconds! Once the potatoes have reached your desired color, take out of the oven and allow to cool for five to ten minutes. Serve warm!!