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Golden Potato Surprise Recipe
Golden Potato Surprise Recipe photo by Taste of Home
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Golden Potato Surprise Recipe

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4.5 13 12
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I've had this recipe forever and have tinkered with it over the years to perfect it. Now it's a family favorite. I serve it a lot during the holidays. —Karen Sheets, Shelton, Washington
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES: 4-6 servings

Ingredients

  • 4 to 5 medium white potatoes, peeled and diced
  • 2 tablespoons butter
  • 2 medium red onions, chopped
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup half-and-half cream
  • 1/2 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 4 bacon strips, cooked and crumbled

Nutritional Facts

1 each: 353 calories, 25g fat (8g saturated fat), 40mg cholesterol, 448mg sodium, 26g carbohydrate (5g sugars, 2g fiber), 5g protein.

Directions

  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and set aside.
  2. In large saucepan, melt butter. Saute onions until tender; stir in the flour, thyme, salt and pepper until blended. Gradually add cream. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; let cool slightly. Stir in the mayonnaise and mustard. Pour sauce over potatoes; transfer to a 1-1/2-qt. baking dish.
  3. Bake, uncovered, at 350° for 30 minutes. Just before serving, sprinkle with crumbled bacon. Yield: 4-6 servings.
Originally published as Golden Potato Surprise in Country Extra November 1990, p49


Reviews for Golden Potato Surprise

AVERAGE RATING
(12)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
gingerscotch User ID: 6917225 41518
Reviewed Apr. 12, 2014

"This dish is special enough for holidays, but I don't reserve it only for them. It turns ANY day into a special one!"

MY REVIEW
Mizzzliza User ID: 7625465 14955
Reviewed Jan. 22, 2014

"I've been making this recipe for years! Was so sad when I misplaced my recipe card. Thank goodness for internet searches!"

MY REVIEW
lstraub User ID: 3484828 42273
Reviewed Jan. 17, 2012

"Love the thyme in this recipe which I always use more potatoes to increase the servings! I also use the entire 12 oz. package of bacon, leave the skin on the potatoes, and add a couple tablespoons of parmesan cheese. Absolutely amazing!"

MY REVIEW
cwbuff User ID: 441425 42272
Reviewed Jan. 15, 2012

"My whole family give this a thumbs up! They really liked it. However, I would increase the seasonings as previous reviewers have recommended. This is basically a creamed potato recipe, which is a nice change from other ways of preparing the spud. Will be making this again."

MY REVIEW
tyansia User ID: 640349 14788
Reviewed Dec. 13, 2011

"SUBLIME!!! It was amazing!! I tripled the thyme, mustard, and doubled the salt and pepper. Instead of dairy product I used chicken soup, and to replace the bacon, I used simulated bacon bits (2 tbsps). It was truely a hit!!!"

MY REVIEW
debtilghman User ID: 6239556 14787
Reviewed Nov. 30, 2011

"A Thanksgiving hit! I substituted freshly chopped parsley (about a tablespoon) for the thyme."

MY REVIEW
fishrgal User ID: 1182152 29646
Reviewed Nov. 25, 2011

"My husband, adult daughter, and myself all loved this dish! I didn't have half and half so I used light cream, I did add about 1/2 cup grated Parmesan and a heaping tablespoon of minced garlic. I will certainly make this again."

MY REVIEW
kiltyone User ID: 1148967 16110
Reviewed Nov. 22, 2011

"Bad, bad stuff. Un-palatable, insipid and downright gross.

One could have added much to this dish with a little forethought."

MY REVIEW
Gail Hurricane User ID: 5851256 41516
Reviewed May. 22, 2011

"Had no taste what so ever...Only flavor to come through was the dijon mustard. Was embarrased because I made it for company"

MY REVIEW
Ramona Goodridge User ID: 1006974 40247
Reviewed Jan. 5, 2010

"Wonderful!! I made this for Christmas this year, and everyone was very pleased."

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