It seems as though people serve the same dishes year after year. However, that’s because they’re tradition. While there’s nothing wrong with that, you might want to switch things up for this holiday season. These two recipes might easily become your new fall favorites.
Double Potato Bake
Instead of using one kind of potato, this recipe calls for two.
- 4 pounds of Yukon gold potatoes (peeled and cubed)
- 1 cup of sour cream
- 3 pounds of sweet potatoes (peeled and cubed)
- 1/3 cup of 2 percent milk
- 1/4 cup of Colby-Monterey Jack Cheese (shredded)
- 2 8-ounce cartons of spreadable onion and chive cream cheese
- 1/4 cup of Parmesan cheese (shredded)
- 1/2 teaspoon of salt and pepper
Topping:
- 1 cup of Colby-Monterey Jack cheese (shredded)
- 1/4 cup of Parmesan cheese (shredded)
- 1/2 cup of green onions (chopped)
To make this delicious dish, boil the Yukon gold potatoes in a Dutch oven secured with a lid. Then, reduce the heat and cook for roughly 15 minutes. As they boil, put the sweet potatoes in a saucepan. Similarly, cover and bring them to a boil. Reduce the heat and cook for an additional 15 minutes. Drain both pans of potatoes.
In one bowl, mash the Yukon gold potatoes. Add one half-cup of sour cream, Colby-Jack Monterey cheese, and one carton of cream cheese. Next, mix in the milk, Parmesan cheese, salt, and pepper. In a second bowl, mash the sweet potatoes. To those, add the other half of the sour cream and one carton of cream cheese.
Grease two 11×17-inch baking dishes. To each, spread one and a third cups of the Yukon gold potato mixture evenly. On top of that, spread two cups of the sweet potato mixture. Use the remaining Yukon gold potato mixture on the top. After baking at 350 degrees for about 15 minutes, sprinkle on the topping ingredients. Bake another two minutes to melt the cheese.
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Creamed Spinach
This is so good that even kids will love it. In addition to its wonderful flavor, it offers nutritional value.
- 4 10-ounce packages of fresh spinach (trimmed)
- 2 medium onions (finely chopped)
- 2 tablespoons of butter
- 3 tablespoons of flour
- 1 teaspoon of salt
- 1/2 teaspoon of white pepper
- 2 cups of whole milk
- 1/2 cup of Parmesan cheese (grated)
- 1/2 cup of heavy whipping cream
Put enough water in a Dutch oven so that when you place a steamer basket inside, it hangs about one inch above it. Next, add one package of spinach to the basket and bring the water to a boil. Then, reduce the heat and steam while covered for roughly four minutes. From there, move the wilted spinach to a colander and drain. Do this with the additional three packages of spinach.
Once cooled, squeeze the spinach to remove excess water. Pat dry and chop. Now, you’ll heat the butter over medium heat in a clean Dutch oven. Add the onions and cook until they’re tender. That’s when you’ll whisk in the flour, salt, and pepper. In addition, whisk in the milk and heavy whipping cream. Boil for about a minute while stirring constantly.
To finish the dish, stir in the cheese and spinach. Stir to blend well. After all, you want to heat the ingredients through. Then, it’s ready to serve.