Best Potato Saute Surprise Recipes

GOLDEN POTATO SURPRISE

Golden Potato Surprise image

This is my favorite company go to dish! Everyone loves it when they try it. I found this in Taste of home and it was submited by: Karen Sheets Of Washington

Provided by Mandy ny

Categories Low Protein

Time 1h

Yield 6

Number Of Ingredients 11

Ingredients

4 -5 white medium potatoes, peeled and diced
2 tablespoons butter
2 red onions, chopped
2 tablespoons flour
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup half -and-half cream
1 teaspoon Dijon mustard
1/2 cup mayonnaise
4 slices bacon, Cooked and crumbled

Steps:

Cook potatoes in boiling salt water until tender. Drain and set aside. In saucepan melt butter. Saute onion in butter until soft, stir in flour, thyme, salt and peppr. Gradually add cream, stirringconstantly until sauce thickens. Remove from heat; let cool slightly. Add mustard and mayo, stir until smooth. Place potatoes in 1-1/2qt. Casserole dish. Cover with sauce. Bake @ 350 for 30 minutes. Before serving sprinkle edges of caserole with crumbled bacon.

Nutrition Facts : Calories 385.9, Fat 25.3, SaturatedFat 12, Cholesterol 63.1, Sodium 444.4, Carbohydrate 36.4, Fiber 3.9, Sugar 4, Protein 5.3

POTATO SAUTE SURPRISE

Potato Saute Surprise image

This very simple recipe invented by my wife, Michelle, is called 'surprise' because I thought 'OK, sauteed potatoes', but then the taste was so much better and out of the ordinary I'm posting it because everyone deserves a chance to try it. The trick about is that everything but the potatoes seems to disappear into background but the flavours are there to surprise you. Peel the tomatoes the easy way. Drop them into boiling water for a 15-20 seconds. Run under cold water until cooled enough to handle then skins should nearly fall off. I hope you enjoy as much as I do, John

Provided by The Dabblers

Categories Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 medium potatoes, peeled and boiled till cooked
1 medium onion, chopped to medium dice
2 large tomatoes, peeled and chopped to medium dice
1 garlic clove, minced fine
1/2 teaspoon dried oregano
2 tablespoons olive oil
1 tablespoon butter, for dotting mix for baking see directions

Steps:

Put potatoes in lightly salted water, boil until cooked.
Drop tomatoes into boiling potato water (see directions above).
Remove tomatoes from boiling water and peel (see directions above).
Once potatoes have cooked set aside to cool.
Meanwhile heat oil in pan and sauté garlic, onion and tomatoes until cooked.
Add the oregano and stir into mix.
Slice the potatoes about ½ inch (12/13mm) thick and add to the tomato mixture.
Put combined mix into oven-proof dish.
Dot top with butter and bake in hot oven (230 degrees) for about 20 minutes or until potatoes are golden.

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