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Narrow Results You've Selected: Potato Fall Christmas Saveur Remove all Difficulty Easy (10) Hard (1) Medium (1) Course Side Dish (8) Main Course (3) Soups & Stews (3) Appetizers (2) Breakfast/Brunch (1) Show all... Salad (1) Cuisine American (3) French (2) Eastern European/Russian (1) English/Scottish (1) German (1) Show all... Other (1) Scandinavian (1) Technique Bake (5) Roast (3) Saute (2) Slow Cook (2) Fry (1) Show all... Steam (1) Topic Recipe (13) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Source:Saveur"; var omni_prop8 = "Main Ingredient:Potato,Season:Fall,Occasion:Christmas,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 09/14/2011 Roasted Potatoes Seniard Creek cook Clarence Bratton's method for roasted potatoes, which calls for cooking them at a high temperature, turns them golden brown on the outside and creamy within. Issue #141 10/21/2010 Sage Mashed Potatoes As much as we love them, mashed potatoes can seem a bit plain next to the other, brighter dishes on the holiday table. So we were excited to test a recipe from Marietta, a home cook in upstate New York, for sage mashed potatoes (see Article: Our Town), which involves a few ingenious methods for infusing the herb's brisk fragrance into the mash. Here's how to do it. Issue #133 09/05/2008 Bubble And Squeak Early varieties of these classic British breakfast patties often included meat, but we prefer the simplicity of the meatless version. Issue #114 08/29/2007 Potato Gratin One of the greatest comfort foods we know: a classic gratin dauphinois, a k a scalloped potatoes. This recipe appeared in “Gratin Made Easy,” a piece by our executive food editor, Todd Coleman (December 2006). Issue #98 08/29/2007 Squash Gratin (Gratin de Courge) A twist on potato gratin, this rich and cheesy side dish highlights the versatility of squash. Issue #98 12/17/2007 Viennese Christmas Goose Christmas goose for Christmas Day has long been a tradition in Austria (as has carp on Christmas Eve). Issue #71 08/23/2002 Puréed Sweet Potato Soup The Ahwahnee Hotel in Yosemite estimates that it serves about 45 gallons of soup at every seating of the annual Bracebridge Dinner. Issue #55 10/03/2001 Meat and Pastry Casserole The French-Canadian restaurant La Ferme Enchantée gave us its version of this hearty, traditional stew. Issue #47 12/12/2007 Noodles and Gravy Serve these Iowa-style noodles and gravy over mashed potatoes. Issue #31 12/12/2007 Potato Soup This is a flavorful and creamy soup with just the right amount of cheese. Issue #31 12/12/2007 Jansson's Temptation This dish may have been named for an ascetic 19th-century religious zealot who enjoyed it on the sly. Issue #23 11/18/2011 Menu: A German Christmas This decadent take on a traditional German Christmas menu is perfect for any holiday feast. Does Not Apply 09/28/2011 Roasted Potato Salad with Sour Cream and Shallots Roasting potatoes for potato salad, rather than boiling them, lends a caramelized sweetness. Does Not Apply