KCTS 9 Kitchen Recipe: Pacific Northwest Potatoes
Pacific Northwest Potatoes
KCTS Cooks Potatoes I, 2001
Robert Jacobson, Issaquah
Serves 8
Ingredients
9 medium-sized red potatoes
1/3 cup milk
1/3 cup sour cream
1/2 pound Tillamook sharp cheddar cheese, shredded
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon pepper
3 green onions, chopped
8 ounces smoked Pacific Northwest salmon
2 ounces butter, cut in small pieces
Preparation
Boil the red potatoes with the skins on until tender. Cool and slice.
In a saucepan combine the milk, sour cream, cheddar, mustard, salt, nutmeg and pepper. Cook over medium heat until the cheese has melted. Do not boil.
In a well-greased 9x13-inch casserole dish, add the sliced potatoes and cover with the sauce. Mix in the green onions and the salmon. Dot the top with the butter. Bake uncovered in a 350-degree oven for 1 hour.
I have to admit I often double the sauce. Made without the smoked salmon, the dish makes a great accompaniment for a roast or a ham.
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