1948 Sour Cream Potato Casserole

1948 Sour Cream Potato Casserole Recipe - Delicious American Dish

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

The 1948 Sour Cream Potato Casserole is a classic dish that has stood the test of time, offering a creamy, comforting taste that brings back memories of family gatherings and cozy dinners. This recipe combines simple ingredients like potatoes, sour cream, and cheese to create a dish that is both hearty and delicious. Perfect for any occasion, this casserole is sure to be a hit with everyone who tries it.

History

The 1948 Sour Cream Potato Casserole originates from a time when home cooking was about simplicity and making the most of available ingredients. Post-war America saw a resurgence in home-cooked meals, and recipes like this one became staples in households across the country. The combination of potatoes, sour cream, and cheese was not only economical but also provided a comforting and satisfying meal that could feed the whole family.

Ingredients

2 tbsp of butter
0.67 cup of chopped onion
3 cups of sliced, cooked potatoes
salt and pepper
0.5 cup of bran cereal, crushed to fine crumbs
4 tbsp of grated american cheese
1 cup of sour cream
2 eggs, beaten
0.5 tsp of salt
a dash of pepper

How to prepare

Melt the butter and cook the onion in it until it is tender.
Place half of the potatoes in a buttered casserole dish and sprinkle them with salt and pepper.
Add a portion of the onion, bran, and cheese.
Mix the sour cream, eggs, salt, and pepper together.
Pour the mixture over the potatoes.
Repeat the process with another layer of potatoes, cheese mixture, and sour cream mixture.
Bake at 350°F (177°C) for 20 to 30 minutes.

Variations

There are many ways to customize this casserole. For a meatier version, add layers of cooked bacon or ham. Vegetables like spinach, mushrooms, or bell peppers can also be included for added flavor and nutrition.
For a twist on the classic recipe, try adding bacon bits, green onions, or different types of cheese such as cheddar or Swiss. A vegetarian version can include mushrooms or spinach for added flavor and nutrients.
Add cooked bacon or ham for a meatier version.
Use Greek yogurt instead of sour cream for a tangier flavor and less fat.
Incorporate different cheeses like cheddar or Swiss for a new taste.
Consider adding bacon bits or chopped ham for a smoky flavor, or mix in some green onions or chives for added freshness. For a vegetarian twist, incorporate sautéed mushrooms or spinach.

Cooking Tips & Tricks

To ensure your casserole comes out perfectly, consider these tips and tricks:

- Slice the potatoes evenly to ensure they cook uniformly.

- Sautéing the onions until they are just tender brings out their natural sweetness, enhancing the overall flavor of the dish.

- Layering the ingredients properly ensures each bite is full of flavor.

- Be sure to preheat your oven for even cooking.

Serving Suggestions

This casserole pairs beautifully with a simple green salad dressed with vinaigrette or steamed green beans for a complete meal. For a heartier option, serve alongside grilled chicken or fish.

Cooking Techniques

Layering the ingredients evenly and baking until the top is golden brown are key techniques for this recipe. For a creamier texture, ensure the sour cream and egg mixture is thoroughly combined before pouring over the potatoes.

Ingredient Substitutions

For those looking to reduce fat, low-fat sour cream and cheese can be used. Greek yogurt is a good substitute for sour cream if desired. For a gluten-free version, ensure the crumbs used are gluten-free or substitute with a gluten-free alternative.

Make Ahead Tips

This casserole can be assembled a day ahead and stored in the refrigerator, covered. Simply bake it the next day, adding a few extra minutes to the cooking time if it's coming straight from the fridge.

Presentation Ideas

Garnish the baked casserole with fresh parsley or chives for a pop of color. Serving it in a beautiful, oven-to-table dish also enhances its presentation.

Pairing Recommendations

A crisp white wine, such as a Chardonnay or Sauvignon Blanc, pairs wonderfully with the creamy texture and flavors of this casserole. For non-alcoholic options, consider sparkling water with a squeeze of lemon.

Storage and Reheating Instructions

Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until thoroughly warmed.

Nutrition Information

Calories per serving

A single serving of the 1948 Sour Cream Potato Casserole contains approximately 250 calories. This makes it a suitable option for a main course when paired with lighter sides.

Carbohydrates

This casserole is relatively high in carbohydrates, primarily due to the potatoes. A single serving contains approximately 30 grams of carbohydrates. To balance the meal, consider serving it with a side of green vegetables.

Fats

The sour cream, cheese, and butter contribute to the fat content of this dish. A serving contains about 15 grams of fat, with a mix of saturated and unsaturated fats. Using low-fat sour cream and cheese can help reduce the overall fat content.

Proteins

Each serving of this casserole provides around 8 grams of protein, mainly from the eggs and cheese. For a higher protein meal, consider adding a side of grilled chicken or fish.

Vitamins and minerals

This dish offers a range of vitamins and minerals, including Vitamin C from the potatoes, calcium from the cheese, and various B vitamins from the eggs. Including a side salad can further boost the vitamin and mineral content of your meal.

Alergens

This recipe contains common allergens such as dairy (sour cream, cheese, butter) and eggs. Those with allergies to these ingredients should consider suitable substitutions.

Summary

Overall, the 1948 Sour Cream Potato Casserole is a comforting and satisfying dish that is relatively high in carbohydrates and fats, with moderate protein content. It provides a good source of various vitamins and minerals, making it a nutritious option when served with balanced sides.

Summary

The 1948 Sour Cream Potato Casserole is a timeless dish that combines the comforting flavors of potatoes, sour cream, and cheese. With its rich history and simple preparation, it's a perfect choice for any meal. By following the tips and variations provided, you can customize the casserole to suit your taste and dietary needs, making it a versatile addition to your recipe collection.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe. It was back in 1948, a time when rationing was still in place due to the aftermath of the war. Money was tight and ingredients were scarce, but my neighbor Mrs. Thompson was known for her resourcefulness in the kitchen. One day, she invited me over for lunch and served me the most delicious potato casserole I had ever tasted.

As I savored each bite, Mrs. Thompson shared with me the recipe for her sour cream potato casserole. She explained that it was a dish she had learned to make during the war, when she had to make do with what she had on hand. The key, she said, was the combination of sour cream and potatoes, which created a rich and creamy texture that was both comforting and satisfying.

I was fascinated by the simplicity of the recipe and the depth of flavor it produced. Mrs. Thompson graciously wrote down the recipe for me on a piece of paper, and I promised to cherish it forever. Little did I know that this humble potato casserole would become a staple in my own kitchen for years to come.

Over the years, I have made this sour cream potato casserole countless times, each time adding my own twist to it. I have shared the recipe with friends and family, who have all become fans of this comforting and delicious dish. It has become a symbol of my love for cooking and my appreciation for the simple pleasures in life.

As I look back on that day in 1948 when Mrs. Thompson first introduced me to her sour cream potato casserole, I am filled with gratitude for the lessons she taught me in the kitchen. She showed me that with a little creativity and ingenuity, even the most humble ingredients can be transformed into something extraordinary. And for that, I will always be thankful.

So here is the recipe for the 1948 Sour Cream Potato Casserole, as passed down to me by Mrs. Thompson:

Ingredients:

- 4 large potatoes, peeled and thinly sliced

- 1 onion, thinly sliced

- 1 cup sour cream

- 1 cup shredded cheddar cheese

- Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F.

2. In a greased casserole dish, layer the sliced potatoes and onions, seasoning each layer with salt and pepper.

3. In a small bowl, mix together the sour cream and half of the shredded cheddar cheese.

4. Pour the sour cream mixture over the potatoes and onions, making sure to coat them evenly.

5. Cover the casserole dish with aluminum foil and bake for 45 minutes.

6. Remove the foil and sprinkle the remaining cheddar cheese on top.

7. Bake for an additional 15 minutes, or until the cheese is melted and bubbly.

8. Serve hot and enjoy!

I hope you enjoy this recipe as much as I have over the years. It is a reminder of the power of simple ingredients and the joy of sharing a delicious meal with loved ones. Happy cooking!