Potatoes Margaret

Happy St. Patrick’s Day! I hope you all had a wonderful time celebrating with your green beers and Irish faves.

I wanted to share with you guys my latest accomplishment. Yesterday I completed the Rock ‘N’ Roll half marathon, my first 1/2 marathon ever! Before you fall out of your chair from shock please note that I walked my first 1/2 marathon. However I should note that walking is not to be taken lightly since you do actually have to complete the race before the street cleaners come to brush you away. I signed up for the race with my co-workers and we did it through Team in Training which raises money for the Lymphoma and Leukemia Society you can find out more Here. It was a great experience, I may just have to do another one!

Check out my medal!

I wanted to make something tonight that would work well as a side. I found a recipe in grandma’s stack for these Potatoes Margaret. I may have also made this because my middle name is Margaret. It was once believed that my grandmother, who went by Peggy, was really a Margaret but according to her birth certificate she was always a Peggy haha, go figure.

So for this recipe I made a few changes to the original dish but it paired well with our Sunday Supper. I will say it was nice to make a Sunday meal and distract myself from the pain I am still feeling from walking 13.1 miles.

You are supposed to use potatoes that are already cooked. The potatoes are also supposed to be sliced and there were no real instructions on which one you do first. I made the decision to slice first and then cook. If anyone out there has a better method let me know, I am happy to give it a try.

I tried to do some research on the recipe but I actually couldn’t find anything beyond what was written on grandma’s recipe card. I made some decisions based on my knowledge of potato dishes since the recipe wasn’t super specific. Since there isn’t much out there on this dish you can make any changes you want and call it “Potatoes (insert name here)”.

I made a big substitution to this recipe. It originally calls for sour cream but I decided to take a lighter and healthier approach so I replaced the sour cream with Greek yogurt.

Potatoes Margaret

March 17, 2013

by hautepepper

Category Hollymead Recipes Recipes

Persons

4

Ingredients

• 4-5 Medium Potatoes Sliced (Cooked)
• 1 Cup Sour Cream or Greek Yogurt
• 1/2 Cup Milk
• 1/4 Diced Onions
• 1/2 Tsp. Garlic Salt
• Salt and Pepper
• 2 Tbsp. Dry Breadcrumbs (Plain)
• 1 Tbsp. Butter

Instructions

1. Preheat oven to 350. Combine the sour cream/yogurt with the milk and onions, stir and set aside. Grease a 10x6x1 1/2 baking dish or a pie dish. Layer half of your potato slices in the dish and then season with 1/4 tsp. garlic salt, salt and pepper. Pour half of the sour cream mixture over the potatoes and spread evenly over the potato slices. Add the second layer of potatoes and season with the garlic salt, salt and pepper. Add the remaining sour cream mixture. Melt the butter and mix in with the dry breadcrumbs, sprinkle on top of the potatoes and bake in the oven for 20-25 minutes. If your breadcrumbs don't brown you can you put them under the broiler for a few minutes until it browns.

Tags

Greek Yogurt,

Milk,

Onions,

Potatoes,

Sides,

Sour Cream

https://www.hautepepperbites.com/2013/03/17/potatoes-margaret/