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As those of you who read me regularly know, I picked up some lovely new potatoes at the Farm Market last weekend. I could not wait to enjoy them. I boiled some for my supper one night earlier this week. Simply in the skins. They were delicious broken up and tossed with some butter salt and black pepper.
If I am going to be boiling potatoes, I always boil extra so that I have them on hand to use for fried potatoes, potato salad or a dish/casserole such as this one I am sharing with you today. I loosely adapted this recipe from one which I found on a page entitled Always Use Butter.
I cut the original recipe in half as there is only me here in the house, so it feeds two people generously. I also used ingredients that I had in my refrigerator that needed using up. Boursin cheese and spring onions, a small amount of white cheddar and a hunk of red Leicester cheese.
I knew that all of those ingredients would work well together and I was right. I enjoyed half of it on the day with some cooked sausages and corn. I will reheat the rest in a skillet tomorrow and perhaps enjoy them with a fried egg. We shall see.
If I am not having gravy with my sausages I usually have them with some mayonnaise to dip them in. This is how my father always enjoyed them and I really enjoy them that way myself. I cooked my sausages in my air fryer. They came out lovely with a beautifully crisp skin and yet still tender and juicy inside. This was a really tasty meal! Quick, easy and delicious!
Just how I like it!
WHAT YOU NEED TO MAKE LEFTOVER BOILED POTATO CASSEROLE
A few simple ingredients and some leftovers! No waste here!
3/4 pound (340g) leftover boiled potatoes, peeled or not, as you wish
1 TBS melted butter, plus more to butter the dish
1/2 tsp salt
1/4 tsp ground black pepper
1/4 cup (60g) boursin cheese
1/3 cup (40g) dairy sour cream
3/4 cup (90g) of any kind of cheese with good melting properties, divided
1 spring onion, trimmed, washed and chopped plus more to garnish (optional)
If I am going to be boiling potatoes to use in a salad or whatever, I always ALWAYS boil extra potatoes. It takes no extra time really, I just use a large pot and then I have boiled potatoes to use in any number of ways. Salad, fried, and tasty casseroles like this one.
I do not peel my potatoes before boiling and I boil them whole, until they are fork tender and the skins are just beginning to split. Drain well, cool and then use as per your desire.
I used the Boursin Cheese with shallots and herbs. Any kind of savory Boursin cheese can be used. I would not use the sweet ones.
You can use whole fat or low fat sour cream with no difference.
For the other cheese use any kind of cheese that has good melting properties. One which melts easily and creamily. Today I used a strong white cheddar and a chunk of leftover red Leicester. American or Swiss would also be nice.
HOW TO MAKE LEFTOVER BOILED POTATO CASSEROLE
This is really simple to throw together and goes together in a flash. You can also make it up to a day ahead of time, storing it covered in the refrigerator. See recipe notes.
Preheat the oven to 400*F/200*C/ gas mark 6. Butter a small casserole dish really well. (I used a 7-inch enamel pie dish.)
Place your potatoes into a bowl and mash coarsely with a potato masher, fork, or your hands. I like to leave them with some texture and use my hands.
Add the melted butter, salt and pepper, and mix well together. Taste and adjust seasoning as required
Add in the boursin cheese, sour cream and onion, mixing well together. Stir in 2/3 of the grated cheese.
Spoon into the prepared baking dish, roughing up the top a bit. Sprinkle the remainder of the grated cheese over top.
Bake in the preheated oven for 20 to 25 minutes, until heated through, and golden brown and crispy on top. Sprinkle with additional chopped spring onions and serve hot.
RECIPE NOTES -
You can prepare this dish up to one day in advance. Put it all together, without baking it. Cover tightly and store in the refrigerator. When you are ready to bake it, uncover it and bake for 30 to 40 minutes at 400*F/200*C until heated through the the top is browned nicely and crisped up.
You can store any leftovers in the refrigerator in a tight container for up to four days. Leftovers can be reheated in the microwave at thirty second increments, or dumped into a non-stick skillet and fried up like a hash. (YUMMY!)
I do not recommend freezing any leftovers.
These were really delicious. I used leftover boiled new potatoes. The new potatoes added a lovely earthy flavor to this dish that I really enjoyed. I did peel them.
Normally I fry leftover potatoes, but I wanted to try something different today and I am glad that I did! This was quite simply very easy to make and tasted fabulous! It also allowed me to get rid of a few bits in the refrigerator that needed using up at the same time!
I highly recommend!
If the potato is your favorite vegetable like it is mine, you may also enjoy the following potato recipes!
CHEESE AND BROCCOLI STUFFED JACKET POTATOES - Really really tasty stuffed twice baked potatoes, containing crispy tender bits of broccoli and a tasty strong cheddar. These are a fabulous way of getting in some of your five a day and really tasty way to get your broccoli haters to eat broccoli!
PAN FRIED POTATOES - These were always a real favorite when I was growing up. When my mother made these we were all very happy! Of course she could never make enough of them! She used to only make them if she had cold leftover boiled potatoes. Nowadays I boil potatoes purposely just so that I can make these! Nothing could be any simpler really. You just slice the potatoes and onions, and bang them into a hot pan of butter and oil . . . with some seasoning of course. Crisp, buttery and delicious!
Yield: 2 servings
Author: Marie Rayner
Leftover Boiled Potato Casserole
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
All the flavors of classic baked potatoes kicked up a notch and in a simple and tasty casserole which uses up leftover boiled potatoes in the most delicious way!
Ingredients
3/4 pound (340g) leftover boiled potatoes, peeled or not, as you wish
1 TBS melted butter, plus more to butter the dish
1/2 tsp salt
1/4 tsp ground black pepper
1/4 cup (60g) boursin cheese
1/3 cup (40g) dairy sour cream
3/4 cup (90g) of any kind of cheese with good melting properties, divided
1 spring onion, trimmed, washed and chopped plus more to garnish (optional)
Instructions
Preheat the oven to 400*F/200*C/ gas mark 6. Butter a small casserole dish really well. (I used a 7-inch enamel pie dish.)
Place your potatoes into a bowl and mash coarsely with a potato masher, fork, or your hands. I like to leave them with some texture and use my hands.
Add the melted butter, salt and pepper, and mix well together. Taste and adjust seasoning as required
Add in the boursin cheese, sour cream and onion, mixing well together. Stir in 2/3 of the grated cheese.
Spoon into the prepared baking dish, roughing up the top a bit. Sprinkle the remainder of the grated cheese over top.
Bake in the preheated oven for 20 to 25 minutes, until heated through, and golden brown and crispy on top.
Sprinkle with additional chopped spring onions and serve hot.
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