What We’re Cooking Now: Leftovers

Leftovers are one of the perks of cooking all day for a Thanksgiving feast….and everyone has their favorites…fried turkey sandwiches, roasted veggie soup, smoked turkey salad with cranberry salad dressing, creamy sweet potato soup….the options are endless…

If you are in need of something to do with leftover mashed potatoes we tried this the other night and it turned out fantastic….
Originally my plan was to make potato cakes, similar to the risotto cakes I had made a few weeks ago with left over risotto….unfortunately the first drop of four, egg and panko crusted potato balls into hot oil resulted in a runny mess.  So, instead we went for a potato casserole with lots of cheese and a few eggs to hold it together.  Sun-dried tomato aioli topped each bite making a perfect pre-concert bite before we saw the amazing Marc Cohn the other night…

Recipe:

Mashed Potato Casserole with Sun Dried Tomato Aioli
Ingredients:
Casserole:
About 4-5 cups of leftover mashed potatoes…whatever flavors you like.  We had done a super creamy mashed potato with chives, buttermilk, cream and parsley.
3 large eggs
3/4 cup shredded cheddar cheese, feta cheese, swiss cheese…whatever is your favorite, just steer clear of a super creamy cheese like brie or goat, you need some texture to the cheese.
3/4 cup  thinly chopped cooked bacon – super crispy
1/2 cup herbs…whatever you may have in your kitchen, we used more chives, parsley, basil and thyme (a tablespoon or so of each, finely chopped)
1 teaspoon black pepper
1 teaspoon sea salt
1/2 cup Panko breadcrumbs
1/4 cup shredded parmesan
3 tablespoons melted butter

Sun Dried Tomato Aioli
2 tablespoons prepared sun dried tomato pesto
2 tablespoons light mayonaisse
1 tablespoon ketchup
juice and zest of 1 lemon
1 tablespoon low fat sour cream
1 tablespoon chopped fresh basil
1/2 teaspoon minced garlic
1/4 teaspoon horseradish
1 teaspoon balsamic vinegar

Preparation:
Preheat oven to 375.
In a large bowl mix the potatoes, 1/2 cup of bacon, cheese, herbs, salt and pepper together with the eggs.  Blend well to fully distribute all the flavors through the potatoes.   Grease an 8×8 square baking dish with cooking spray.  Mix the panko and parmesan cheese together.  Pour the mixture into the dish and top with the panko mix.  Evenly distribute the melted butter on top of the panko to help the casserole brown.  Top with remaining bacon.  Bake for about 25 minutes until the top is well browned and the potatoes are bubbly.  Remove from oven and serve immediately with aioli.  Top with a little parsley for garnish.

To make the aioli just blend all of the ingredients listed together and serve a dab on top of each potato serving.

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