Recipe for the Recession #1: Potato Casserole

Welcome to the first installment of Recipes for the Recession, where I will prove that cheap and delicious CAN coexist.

My first experiment? Potato casserole, appropriate to recession times not only for its affordability but also for its comfort quotient - an important factor when you're facing layoffs, deflation and the general economic demise of your nation.

There isn't much that's more budget-friendly than the potato. At a dollar a pound, we can all afford to indulge in the steamy, starchy spud.

And a casserole is its perfect recession-era vessel. Creamy, hot and simple, casserole is the ultimate comfort food. This explains why since the fifties it's been one of the most popular choices as a gift of condolence and congratulation - for example after a death or a birth.

But most importantly, they are cheap. Casseroles first became popular in the U.S. during the 1930s when cash was tight and plenty of foods were rationed, and they provided a way to stretch leftovers into another meal, adding a can of Campbells on the way. In the 1950s to the 1970s, their popularity evolved to be mostly based on convenience, as more women started to leave the kitchen for the workplace. Somewhere in there was a lot of aggressive promotion of canned foods and soups aimed to convince those mothers and wives that canned foods were wholesome and nutritious enough to replace more traditional and time-consuming protein sources like, say, meatloaf.


So, without further ado, my own potato casserole recipe.

Ingredients:

• 2 lb boiling potatoes
• 5 tablespoons unsalted butter, melted
• 1/2 cup reduced-sodium chicken broth

Equipment:

• Casserole Dish
• Knife
• Potato peeler

Steps:

• Preheat oven to 425°F with rack in middle.
• Peel potatoes and thinly slice (about 1/16 inch thick), then toss with butter, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Spread evenly in a 2-quart shallow baking dish and add broth. Cover tightly with foil and bake 30 minutes. Uncover and bake until top is well-browned and most of stock is absorbed, 30 to 35 minutes more.

Cost Calculation:

2 lbs potatoes: $1.38

1/2 cup chicken broth: $.25 (at $1 a can)

5 tablespoons butter: $.50

Total cost of the meal: $2.13 (!!!)

It's no "chicken in every pot," but Obama has so far avoided the type of grand promises made by Mr. Hoover in 1928. So until he does, let them eat potatoes.

*Although casserole is a french word, the dish as we know it is distinctly American. To the french, casserole simply refers to any deep cookware. However, in France the cooking utensil doesn't necessarily come to the dinner table along with its contents as it does in an americanized casserole. Also (as I found out post-bake,) the french usually cook their "casseroles" on the stove as opposed to in the oven, to save on fuel use. Something to consider for next time!