Smothered Potatoes Recipe. Smothered Potatoes or also known as Scalloped Potatoes are easy and really delicious. I love the taste of the sour cream sauce. This is a baked casserole with white potatoes, milk, sour cream, cheese and green onions. We like it with steak or grilled pork tenderloins.

Ingredients for the Smothered Potatoes Recipe

8 medium size white potatoes
3 Tablespoons butter
3 Tablespoons flour
2 cups milk or half & half
8 oz container sour cream
1 cup shredded cheddar cheese
1 cup chopped green onions
Tony’s Creole Seasoning

Cooking Directions for the Smothered Potatoes Recipe

Preheat oven to 350 F degrees.

Peel potatoes and slice in half. Begin to slice in 1/4 inch slices. Potato slices should look like thin half moons. Place in a large bowl of cold water and set aside.

To make the white sauce, melt butter and whisk in flour.

Slowly add milk and stir constantly for 8 minutes.

Stir in the sour cream and blend until smooth.

Turn off the heat and toss in 1 cup shredded cheddar cheese.

Sprinkle in a dash of Tony’s Creole Seasoning (salt & pepper will do if no Tony’s available).

Stir in 1 cup chopped green onions.

Spray a deep casserole dish with canola oil spray.

Drain the potatoes in a colander.

Pour half of the potatoes in the casserole dish.

Pour half of the Sour Cream White Sauce over the potatoes and spread evenly over the potatoes.

Repeat with remaining potatoes and sauce.

Place on a baking sheet and add casserole cover or foil.

Bake covered for 30 minutes.

Then, bake uncovered for 30 minutes.

Remove from oven and let sit for 5-10 minutes.

Add additional cheese and green onions if desired.

Serving Suggestions for Smothered Potato Casserole

Serves well with our Grilled Filet Mignons, Grilled Chicken or Grilled Pork Tenderloin with a side of steamed broccoli or steamed asparagus.

June 14th, 2009 | Beryl | 3 comments

Shrimp Salad with Remoulade sauce dressing is featured at many a Southern Louisiana restaurants.  Also called Shrimp Remoulade, the dressing invented in France can be similar to a French dressing with an olive oil, ketchup, and yellow mustard base and the addition of horseradish or a white dressing with a mayonnaise base and the horseradish.  Remoulade is a popular condiment that can be used as a dipping sauce for seafood, meat, or chicken or a salad dressing.  A popular fast food restaurant in Baton Rouge, serves chicken fingers with Remoulade dipping sauce.

In tonight’s recipe, we made a Shrimp Remoulade Salad served over endive lettuce and mixed greens.  The Shrimp Salad could also be served as an appetizer with one Shrimp on a round water cracker or melba toast.  Give it a try and see how you like it.  Bon Appetite!

Prep Time: 45 minutes
Serves: 6-8

Ingredients for Shrimp Remoulade Salad

Boiled Shrimp Recipe

1 1/2 – 2 pounds of large Shrimp (peeled and deveined)
1 medium sweet onion (cut in quarters)
2-3 stalks Celery (cut into several pieces)
Sea Salt
Lemon or Lime Juice
Liquid Shrimp & Crab Boil (substitutes are cayenne pepper or Old Bay Seasoning)
3 Bay Leaves

In a 6 quart pot or larger, fill with water leaving several inches to allow for all the ingredients. 

Add in all the ingredients except the shrimp. 

Bring water to a rolling boil. 

Add shrimp. 

Boil about 5 minutes. 

Turn off the heat. 

Let sit to soak up the flavor a few minutes. 

Drain and run cold water over the shrimp to stop the cooking process and cool down faster for salad. 

Set aside.

Remoulade Sauce Recipe

1/4 cup Lemon juice
3/4 cup vegetable oil or olive oil
1/2 cup chopped Green Onions
1/4 chopped Celery
2 tablespoons minced Garlic
2 tablespoons prepared Horseradish
3 tablespoons Creole mustard 
3 tablespoons Yellow mustard
3 tablespoons Ketchup
3 tablespoons chopped Parsley
3 tablespoons Sweet Pickle Relish
dash of Sea Salt, Tony’s and Black Pepper

Mix all ingredients together in a mixing bowl. 

In another mixing bowl with the shrimp, pour half of the dressing and mix well.  

Chill for 1 hour prior to serving. 

Serving Suggestions for Shrimp Remoulade Salad

Serve Shrimp Salad over a bed of lettuce greens, cut in half Endive or Romaine lettuce.  Drizzle more dressing on top.  As desired, add boiled eggs, sliced cucumbers, Roma tomatoes, green olives, etc. 

May 10th, 2009 | Beryl | 1 comment