Fall starch side dish to serve with ribs

Coco Butter Bean · ‎03-30-2010

We are part of a dinner club that meets every other month. The next party is Sunday. The host is making ribs. I am the "starch side" and am at a loss for what to bring. I think of ribs as a summer meat and would normally do beans or potato salad, etc. Any suggestions on a starch side for fall that would go great with ribs? Something that can be made ahead of time and reheated is a must. Any suggestions are greatly appreciated!

IamMrsG · ‎08-29-2010

Are you assuming it's barbecued pork spareribs?

Strive for respect instead of attention. It lasts longer.

Coco Butter Bean · ‎03-30-2010

You know, I guess I am! That's a great point. I will check with the hostess to make sure. Thanks!

LoLa · ‎11-27-2010

Hi Lanikins! These cheesy potatoes are wonderful. I've made them numerous times and they always get rave reviews. They are from a site called Simply From Scratch. They can be made in advanced and reheated too.

Homemade Cheesy Potatoes

No frozen bags of hash browns, zero cans of condensed soup... just homemade cheesy potato goodness from scratch!

Yield: 6-8 servings

Prep Time: 35 minutes

Cook Time: 30-40 minutes

Total Time: 1 hour 15 minutes

Ingredients:

3 pounds Russet Potatoes, peeled

4 tablespoons Butter, divided

1/2 cup Yellow Onion, diced small

1 clove Garlic, minced

2-1/2 tablespoons All-Purpose Flour

1/2 cup Low-Sodium Chicken Broth

1/2 cup Whole Milk

1 cup Sour Cream

3 Green Onions, sliced

3/4 teaspoon Kosher Salt

1/2 teaspoon Black Pepper

1 cup grated Sharp Colby Cheese

Directions:

Roughly peel pounds of russet potatoes, leaving a little bit of skin on if desired. Slice the potatoes into planks, then strips and dice into cubes. Add the cubed potatoes into a pot of cold water, bring to a boil and cook for 8 minutes. Remove and drain the potatoes into a colander set into a sink. Let the potatoes cool.

In a 10-inch skillet add three tablespoons of butter. Over medium-low melt the butter and then add in the diced onions. Cook until just softened and add in the minced garlic. Cook for one minute.

Sprinkle in the flour and stir, cooking for 2-3 minutes. While stirring, pour in the 1/2 cup of broth and 1/2 cup of whole milk. Continue to stir until thick, about 5-8 minutes.

Remove the pan from the heat and stir in t

he cup of cold sour cream.

In a large bowl add in the cooled potatoes, onion and sour cream mixture, green onions, salt, pepper and grated Colby cheese. Stir to combine and pour in the prepared pan.

Bake in a 350 degree oven for 1 hour or until bubbly and lightly golden. Let cool for 20-25 minutes before serving.

Coco Butter Bean · ‎03-30-2010

Good golly -- that sounds delicious! Thank you so much. I am assuming I could bake this at home and then just pop it back in the oven at the party for a bit. YUM!

LoLa · ‎11-27-2010

You are very welcome! It's totally yummy. Yes, you can definitely pre bake then finish at the party.

Have a great day,

LoLa

sfnative · ‎08-26-2015

This has been a family favorite for years. I keep going back to it, people ask for it, DD makes it when she's having a crowd and the best thing about it is that you really need to make it one day ahead, because it always tastes better on the second day.

Awesome Potatoes

3 lbs of Russet potatoes

1 can of Campbell’s Cream of Celery Soup

3 Tbs reg butter

1/3 cup grated yellow onion

1 cup grated sharp cheddar cheese (save 1/3 for topping)

1 tsp salt

Dash of pepper

1 pint of sour cream (16 oz)

Wash the potatoes, wrap in foil, puncture through to potatoes with a sharp knife 3 times and bake at 400 degrees for 1 hour. Chill in frig overnight. (I make potato salad this way.)

Peel and grate potatoes. (I do this by hand using my MIL’s old flat grater – the side with the large holes.) Place in a large bowl and cover with plastic wrap or foil, to prevent discoloration.

In a saucepan, heat the soup, butter, grated onion, 2/3 cup grated sharp cheddar, and salt & pepper, stirring to combine. Remove from heat and add sour cream.

Pour the heated mixture over the grated potatoes and mix well, slowly. Place into a greased soufflé dish or casserole dish that has a diameter of approximately 7.5” and depth of 2.75.” This recipe will totally fill up a soufflé dish. (I’ve not tried it in a square or rectangular dish.)

Bake at 350 for 50 minutes. Enjoy!

Edited to add: A spoonful or two of this potatos dish stays in place on the guest's plate. It's not runny, so no worries about that side of things

KingstonsMom · ‎03-09-2010

Au gratin potatoes was gong to be my reply, too!

@LoLa's recipe above looks delish!

(Of course, her recipes always are!)

Thank you LoLa!

You never know how strong you are until being strong is the only choice you have.

novamc1 · ‎07-02-2015

Sweet potatoes have been looking fairly good in the market today. One way I always used to fix them was to boil them for a short time, just to the point that the peelings come off easily, slice them about 1/2-inch to 1 inch thick, layer them or lay them flat in a casserole dish, lightly salt them and brush with butter and a little brown sugar and bake.

These look "pretty" enough for guests. For at-home cooking these days, I just wash the sweet potatoes, let them dry, rub with oil an hour or two before baking, and bake until they are so tender that they're actually bubbling out of their skins. Served with butter and a little salt, these are one of my husband's favorites.