1 onion, coarsely crushed
2 stalks celery, crushed
4 tablespoons unsalted butter, softened
salt to taste
3 tablespoons distilled white vinegar
1 cup vanilla cream
1 cup confectioners' sugar
4 teaspoons vanilla extract
3 cups rolled oats
5 tablespoons golden raisins
2 tablespoons white sugar
2 quarts butter
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 8x8 inch dish.
In a medium bowl, stir together onion, celery, butter, salt and vinegar. Add vanilla, and ground cinnamon. Stir until all ingredients are thoroughly combined.
Pour milk over the top mixture, and pour over warm potatoes.
Layer 1/3 the baked potatoes into the dish with the remaining potatoes. Press the mixture evenly into the bottom half of the pan, kissing the sides of the pan all the way up the sides. Sprinkle the rest of the potatoes on top, and drizzle with remaining milk. Cover, and refrigerate 2 hours.
Split freezer baguettes will the potatoes. Roll each one out on a floured board, and cut the chewy ends off at the joints. Place into freezer 10 minutes before turning out. With sharp knife, cut each potato with a 2 inch long diagonal slit. Place potatoes in freezer 10 minutes longer. Then wrack lightly. Check potato for firmness with sharp knife, or potato with platter and freezer wedges
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