Golden Potato Surprise Recipe

4.5 13 12
Golden Potato Surprise Recipe
Golden Potato Surprise Recipe photo by Taste of Home
Publisher Photo

Golden Potato Surprise Recipe

Read Reviews
4.5 13 12
Publisher Photo
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
MAKES:
4-6 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.

Ingredients

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

Directions

Cook potatoes in boiling, salted water until tender; drain and set aside. In saucepan, melt butter. Saute onions until soft; stir in flour, thyme, salt and pepper. Gradually add cream, stirring constantly until sauce thickens. Remove from heat; let cool slightly. Add mustard and mayonnaise; stir until well-mixed and smooth. Place potatoes in 1-1/2-qt. casserole; cover with sauce. Bake at 350° for 30 minutes. Before serving, sprinkle with crumbled bacon. Yield: 4-6 servings.
Originally published as Golden Potato Surprise in Country Extra November 1990, p49

Nutritional Facts

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

  • 4 to 5 medium white potatoes, peeled and diced
  • 2 tablespoons butter or margarine
  • 2 medium red onions, chopped
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup half-and-half cream
  • 1 teaspoon Dijon mustard
  • 1/2 cup mayonnaise
  • 4 slices bacon, cooked and crumbled
  1. Cook potatoes in boiling, salted water until tender; drain and set aside. In saucepan, melt butter. Saute onions until soft; stir in flour, thyme, salt and pepper. Gradually add cream, stirring constantly until sauce thickens. Remove from heat; let cool slightly. Add mustard and mayonnaise; stir until well-mixed and smooth. Place potatoes in 1-1/2-qt. casserole; cover with sauce. Bake at 350° for 30 minutes. Before serving, sprinkle with crumbled bacon. Yield: 4-6 servings.
Originally published as Golden Potato Surprise in Country Extra November 1990, p49

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Reviews forGolden Potato Surprise

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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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