I'm a pastor's wife, and I often find myself cooking for large groups. I first put together Potato Onion Supreme for a wedding shower dinner when our organist's son got married. Afterward, I had three requests for the recipe!
This dish is fast and easy, so it's nice for adding a festive touch to a Sunday dinner. But it's equally at home at church potlucks or Grange socials.
My daughter urged me to send in the recipe for this casserole. I make it often, and it's especially good in place of baked potatoes when you're having barbecued pork chops, steak of chicken.
We operate a busy fruit farm. I cook every day for my family, so I appreciate this dish for another reason—I can put it together a day ahead and bake it just before we're ready to eat. —Lydia Schnitzler, Kingsburg, California
We farm 2,000 acres and raise a few thousand chicken, so I'm often too busy to cook much in the summer. These appetizers are quick and easy, though, and perfect for hot days when you want to eat light. During the winter, when we have more time to entertain, they're also a great hit with guests.
My husband and I have lived in four different states, and we've grown potatoes in every one of them. I mostly make this dish for family, but company loves it, too. It's almost a meal in itself—all you need to add is a salad. —Nancy Smith, Scottsdale, Arizona
Now this restaurant favorite can be prepared at home. Be sure to make enough because they will quickly disappear. You can use the leftover potato pulp to make a batch of mashed potatoes.—Terry Hill, Hairy Hill, Alberta
I adapted this recipe from a Pennsylvania Dutch cookbook, and it's indicative of the fine German cooking found in this area. If you're looking for an alternative to mashed potatoes, try this dish. —Elsa Kerschner, Kunkletown, Pennsylvania