Copper River Grill is fast becoming a staple on the restaurant scene running all over the mountains of northwestern South Carolina. Founded in 2005 in Seneca, SC, the eatery pegs itself as the “Last Frontier.” They use only super high-quality ingredients and provide a causal atmosphere and a menu with pretty reasonable prices.
As of 2015, the restaurant has branched out with five more SC locations, one in Asheville, NC, and another in Nicholasville, KY. In keeping with the potato theme this month, let’s focus on two standout potato dishes that the restaurant serves:
Bacon Ranch Cheese Fries
The company website features a heaping plate of these ginormous fried potatoes. Each serving is actually a whole pound of thinly sliced fried potatoes smothered in cheese, bacon and green onions, drizzled with ranch dressing. The whole plate sells for $7.49, surely enough to share or eat alone as a complete meal.
Baked Potato Soup
When you’ve got to get your potato fix but want to avoid the fried path, this soup surely will satisfy your yearning. The thick, chunky white potato soup is topped with shredded cheese, scallions, chopped ham and crumbled bacon. Get a cup for $2.99 or a whole bowl for $4.99.
Serve ‘Em Up Yourself
Potatoes can be cooked in so many different ways. They truly are the vegetable for all seasons and the best dish for all reasons. Rely on potatoes as a main course or as a side dish. Fry them, boil them or bake them. Mash them or smash them. Serve them cold or hot. Spice them up or eat them plain. Chopped, sliced or cubed, potatoes are universally accepted and enjoyed by all.
When guests are coming or you want to spoil your family with what they may think is a complicated, oh-so-delicious complement, try this recipe in your home, compliments of Dan Angell, CEO of Copper River Grill:
Copper River Grill Bacon Ranch Cheese Fries
- Mound 1.5 pounds of fresh cooked French fries in a skillet.
- Pour white Queso and Chipotle Queso sauces over fries.
- Evenly spread a fresh-cooked bacon and ham mixture over the fries.
- Sprinkle with chopped scallions.
- Drizzle with homemade Ranch dressing.
Here is another warm potato dish, compliments of food.com:
Special Garlic & Cheese Potato Casserole
- 3–4 large potatoes, uncooked
- 1 cup grated aged cheddar cheese (to taste)
- 4–5 garlic cloves, crushed
- 1 cup milk
- 1 egg, beaten
- Peel (or not) and slice potatoes to no thicker than a dime.
- Layer the bottom of your oven dish with 2-3 layers of potatoes.
- Cover potatoes with a thick layer of grated cheese.
- Crush one clove of garlic over the top of the cheese, spreading out evenly.
- Continue to do this 3-4 times, depending on how deep your oven dish is.
- End up with a cheese and garlic layer to finish, not a potato layer.
- Mix the milk and egg together and pour over the top of the cheese.
- Bake at 350°F until the potatoes are soft and the cheese topping is brown. Cooking time will vary depending on number of layers and thickness of potato slices.
VARIATION: Add meat or vegetables in the layers to make it a main dish.