BB, I saw Bobby Flay grill this potato dish this morning & it looked good. Doing as much the day before and then finishing on the grill seems like a good idea. You can easily parboil the potatoes Saturday or early Sunday morning before church and just finish them outside Sunday while tending the meats. Bobby served the 'taters with both lamb sausage and salmon pizza from his California Grilling episode.

Mustard Aioli Grilled Potatoes with Fine Herbs

Recipe courtesy Bobby Flay

Prep Time:10 minInactive Prep Time:30 minCook Time:25 minLevel:EasyServes:4 to 6 servings.

Ingredients

Mustard Aioli:
1/2 cup mayonnaise
1 heaping tablespoon Dijon mustard
1 heaping tablespoon whole grain mustard
1 teaspoon honey
2 cloves garlic, smashed to a paste
Kosher salt and freshly ground black pepper

Potatoes:
2 1/2 pounds baby Yukon gold potatoes, scrubbed
2 tablespoons kosher salt, plus more for sprinkling
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh tarragon
Freshly ground black pepper

Directions

For the mustard aioli: Whisk the mayonnaise, Dijon mustard, whole grain mustard, honey and garlic and sprinkle with salt and pepper Cover the bowl and refrigerate for at least 30 minutes and up to 1 day.
Meanwhile, for the potatoes: Put the potatoes in a pot and cover with cold water by 2 inches. Add the salt and bring to a boil over high heat. Cook the potatoes until a skewer inserted into the center of each potato meets with some resistance, 12 to 15 minutes. Drain well and cool slightly.
Preheat the grill to medium for direct heat. Cut the potatoes in half, toss with some of the mustard aioli and sprinkle with salt. Place the potatoes cut-side down on the grill and grill until lightly golden brown, about 3 minutes. Flip the potatoes and grill until golden brown and just cooked through, about 3 minutes. Transfer the potatoes to a platter and sprinkle with the parsley, chives, tarragon, salt and pepper. Serve the potatoes with the remaining mustard aioli.

/tricia

Here is a link that might be useful: Bobby Flay, Mustard-Aioli Grilled Potatoes

You can prep a mashed potato casserole ahead of time and just bake it when you get home. Mom used to make little peaks all over the top of the casserole and drizzle with melted butter...baking browns the tops of the peaks and is so tasty. If you didn't want garlic, you could mix the potatoes with chopped sauteed onion, or whatever herbs strike your fancy.

You can also do a side veggie salad and have that prepped ahead of time, ready to put out on the table.

Here is a link that might be useful: make ahead mashed potatoes

Thank you Tricia and Annie. The grilled potatoes look intriguing and might be the answer but I can't do mustard as the lamb is an herb mustard recipe. I might do a trial run of them this week on the gas grill.

The make ahead mashed potatoes are the fall back dish if I can't find something else. They are indeed delicious!!
Mainly I really want to make the corn pudding, which is rich and creamy, and don't want another similar creamy dish, and there's cheesecake for dessert.
Vegetable wise, salad would be easy but I make it ALL the time and don't want to have salad again for this group although my husband will never complain about too much salad.

The other potato dishes I am contemplating are smashed- which is still oven fussy last minute, all those cookie sheets to handle- and that thin sliced shallot vertically layered dish but I don't know how to prep that ahead. I don't want a cold potato dish.

That's why I need help! I'm particular and a perfectionist, if that matters.

How about small roasted red potatoes with garlic? I just mix the potatoes, cut in half or chunks, depending on size, drizzle with olive oil, herbs, lots of fresh garlic, salt and pepper. Roast on high heat for 25-30 min or so. You can roast ahead and they are delicious reheated when you do the corn. I'd use red potatoes, as you have two green veggies and a yellow one

Here is a link that might be useful: Roasted potatoes

Could the corn pudding not be made ahead (not baked), put in the fridge, then popped into the oven as soon as you get home from church? At least the corn pudding recipes I have I can do this with.

If you are not averse to using canned soup, here is a good potato dish that could fit into your menu - it can even be cooked in a crockpot.

Velvety Scalloped Potatoes

One of my employeesgave me this recipe after she visited her parents in Montana. Her Mom made it and my employee loved it.

2 pound bag of frozen hashbrowns
2 T butter
1 onion
2 cans cream of chicken soup
8 oz small curd cottage cheese
1 large can evaporated milk
1 small jar Cheez-Whiz
8 oz sour cream

Place hashbrowns in 9X13 pan. Sauté onion in butter until tender (not brown) [I just added the chopped onion to the potato mix and did not sauté]; add the rest of the ingredients. Warm until Cheez-Whiz is melted (cottage cheese curds will still have lumps). Pour over potatoes and mix thoroughly. Bake at 350 degrees for 1 hour or longer (until top is golden brown and bubbly).

Crockpot Directions:
Coat the inside of a slow cooker with cooking spray or butter. Spoon the hashbrown mixture into the slow cooker. Cover, and cook on High for 1 1/2 hours, then reduce heat to Low, and cook for an additional 2 1/2 hours.

This post was edited by walnutcreek on Mon, Mar 25, 13 at 14:46

You might consider scalloped potatoes if they can be made ahead and held in refrigerator, creamed peas and new potatoes (could peel the potatoes and make the white sauce ahead of time), small roasted potatoes or small whole new potatoes boiled and then buttered w/ parsley.

Thank you oly, walnut and liz!

I did some of the shopping today and couldn't resist a 10 lb. bag of russets for $1.97.
A store sale, not old potatoes, so russets it is. I really want to make Crispy Roast Potatoes but don't know how to do it ahead. Similar to Hasselback potatoes but in a casserole.

Posted by oklamoni (My Page) on
Sun, Apr 29, 12 at 22:44

I am so sorry, to see this so late. I found the following at pinterest... and did it myself. Turned out GREAT. The picture is from pinterest.

Crispy Potato Roast
Serves 8
Ingredients:
3 tablespoons unsalted butter, melted
3 tablespoons extra-virgin olive oil
4 pounds russet potatoes, peeled
4 shallots, thickly sliced lengthwise
Coarse salt
1/2 to 1 teaspoon red-pepper flakes (optional)
8 sprigs thyme
Directions:
1. Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. With a sharp knife or mandoline, slice potatoes very thinly crosswise.
2. Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt and red-pepper flakes (if using); brush with remaining butter mixture. Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more.
*Please note that the recipe is the photo is doubled.

Walnut, I am sure that casserole tastes delicious but alas, I am one of those who doesn't use cream of canned soup. Either way, the corn casserole is creamy and ideally, I want something not creamy.

I am actually leaning towards a recipe that I casually found, only because I know everybody will love it regardless of lacking texture contrast. At least it's not a hot casserole.

This:

Posted by trixietx (My Page) on
Sat, Apr 28, 12 at 8:20

My family loves this potato salad.

Loaded Baked Potato Salad

8 baked potatoes, cubed (half peeled or half with skin)
6 slices bacon, diced & crisp cooked
6 green onions
2 cups cheddar cheese, shredded
16 ounces sour cream
1/4 teaspoon pepper
1 cup Miracle Whip

Crumble bacon and slice onions (including tops).
Combine sour cream, pepper and Miracle Whip.
Add to potatoes.
Add bacon, onions and cheese (reserve some of each for top).
Mix with potatoes.
Top with reserved cheese, onions, and bacon
Bake or serve, as is.
We prefer it cold or room temp.

BBZ, you could make that crispy potato roast the night before, let it cool before you cover it, then put it out on the counter before you leave for church on Easter (so it will warm up a bit) and just heat it (uncovered) with your corn casserole.

What olychick said. I do roasted potatoes all the time and they are just as good IMHO reheated. In fact better since the seasonings really soak in by then.

Maybe your salad can be something other than a green salad....I love beet salad....or I make a wilted cucumber salad...or cole slaw with your grilled foods.

Ok, unless I hear otherwise, I will make the crispy potato roast the way you say, Oly. On your head, you too lp, if it doesn't work!
If I set it out at 9:30 am, is that too early? It will go in the oven for reheating about 1:00pm.
Annie, I LOVE salads but already have one cold vegetable, the asparagus, which is why I want a hot one.
Otherwise, a grapefruit, mixed citrus salad with feta would be my choice.
This is an interesting group coming, all are unadventurous eaters and not particularly sophisticated except one. I'm pushing it with the LAMB and FISH! Had a few wrinkled noses already.
I should be making meatloaf and mashed potatoes....

For a hot veggie dish you could make roasted green beans with olive oil and garlic (maybe a little splash of balsamic vinegar) or honey/orange glazed carrots.

I would follow the recipe for the potatoes except underbake, I'd bake an hour and then check and see if it needed the extra 15, then cool, put in fridge night before, take out of fridge before church to bring to room temperature, then when I got home, freshen with a brush of EVOO and some more crumbled thyme (I'm partial to rosemary with grilled veggies but whatever), and then roast for another 35-40 min. before serving.

Well actually I'd just do the dish, put it in the fridge and then reheat for the party. Honestly I love roasted potatoes so much I eat them cold, nuked or reheated in a frying pan!

I think if you want another hot veggie dish, I would do carrots or something not green or beige or yellow. You've got asparagus and pea pods already for green and corn and potatoes for beige/yellow. Or you could just steam some carrots ahead and add them to the pea pods when you are cooking them to reheat them.

I like lpm's idea for reheating the potatoes, too, (since it's on our heads :) I probably would pour some melted butter on them before reheating. I mean, how bad could that be?!!