Kate Heyhoe

Kate's Global Kitchen


Heavenly Potatoes

(Served by ARAMARK at the 1996 Atlanta Olympic Games)

Serves 6 to 8


10 white potatoes
1 small onion, grated
1/2 cup melted butter (2 sticks)
1/2 cup half-and-half
1/2 cup milk
Salt, white pepper and paprika to taste


Cover with water in a large saucepan. Cook for 20 minutes. Remove from heat and drain. Let stand until cool. Chill, covered, overnight.

Peel the potatoes; grate into a 9 x 13-inch baking dish. Add the onion, mixing lightly. Pour the butter, half-and-half and milk over the potato mixture. Season with salt and white pepper and mix gently. Chill, covered, for 6 hours or longer.

Let stand at room temperature for 2 hours before baking. Sprinkle with paprika. Preheat the oven to 325 degrees. Bake for 1 hour.

Nutrition Information Per Serving:
Calories: 224
Total Fat: 12 g
Saturated Fat: 5 g
Cholesterol: 21 mg
Sodium: 305 mg


Kate's Global Kitchen


Olympic Recipes, Down Under:

These recipes are meant to serve a large, hungry crowd... Of 500. You probably won't be feeding that many athletes or even non-athletes, but you may want to see just what it takes to cook dinner in the Sydney Olympic Village...


Olympic Recipes, in family-size portions:

The following recipes are examples of international menu items served to the athletes at various Olympic Games. Each recipe has been revised to accommodate family-sized portions...


Kate's Global Kitchen for September, 2000:

9/02/00 Pistou and Pesto: Basil's Last Stand
9/09/00 Cook Your Wurst! It's Oktoberfest
9/16/00 Feeding the Olympics, Down Under
9/23/00 Eating Australian
9/30/00 Italian Meatballs, My Way

Copyright © 2000, Kate Heyhoe. All rights reserved.


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