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1973 Bon Appetit Potato Latke Casserole Recipe

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Cooking Crab Mousse in Tomato Cups from Bon Appetit 1973 Bon Appétit
Cooking Crab Mousse in Tomato Cups from Bon Appetit 1973 Bon Appétit from www.bonappetit.com

Description

This potato latke casserole recipe is a classic dish that has been passed down for generations. Originally published in Bon Appetit magazine in 1973, this recipe has stood the test of time and remains a family favorite to this day. The combination of crispy potato latkes and creamy sour cream and cheese makes for a delicious and comforting meal that is perfect for any occasion.

Prep Time

The prep time for this recipe is approximately 30 minutes.

Cook Time

The cook time for this recipe is approximately 45 minutes.

Ingredients

  • 1 pound russet potatoes
  • 1 small onion
  • 2 eggs
  • 1/4 cup flour
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup vegetable oil
  • 1 cup sour cream
  • 1/2 cup shredded cheddar cheese

Equipment

  • Large skillet
  • Large mixing bowl
  • Baking dish

Method

  1. Peel and grate the potatoes and onion.
  2. Squeeze out any excess liquid from the grated potatoes and onion.
  3. In a large mixing bowl, beat the eggs.
  4. Add the grated potatoes and onion to the bowl with the eggs.
  5. Add the flour, salt, and black pepper to the bowl and mix well.
  6. Heat the vegetable oil in a large skillet over medium-high heat.
  7. Add spoonfuls of the potato mixture to the skillet and flatten with a spatula.
  8. Cook the latkes for 2-3 minutes on each side, until crispy and golden brown.
  9. Preheat the oven to 375°F.
  10. Place the latkes in a baking dish in a single layer.
  11. Spread the sour cream over the top of the latkes.
  12. Sprinkle the shredded cheddar cheese over the top of the sour cream.
  13. Bake the casserole for 20-25 minutes, until the cheese is melted and bubbly.

Notes

This recipe can be easily adapted to suit your taste preferences. You can add different spices or herbs to the potato mixture, or use a different type of cheese on top of the casserole. You can also serve this dish with a side of applesauce for a traditional Jewish touch.

Nutrition Info

This recipe makes 6 servings. Each serving contains approximately:
  • Calories: 400
  • Protein: 10g
  • Fat: 32g
  • Carbohydrates: 21g
  • Fiber: 2g
  • Sugar: 3g
  • Sodium: 670mg

Recipe Tips

To make the latkes extra crispy, be sure to squeeze out as much liquid as possible from the grated potatoes and onion. You can also add a tablespoon of cornstarch to the potato mixture to help absorb any excess moisture. If you don't have a large skillet, you can cook the latkes in batches and keep them warm in the oven while you cook the rest. To make this recipe ahead of time, you can prepare the latkes and assemble the casserole up to a day in advance. Cover and refrigerate until ready to bake. You may need to add a few extra minutes to the baking time if the casserole is cold from the refrigerator.

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