Quick and easy potato bake

Makes 6-8 servings

What You’ll Need:

• 1 package (30 oz)  frozen shredded hash brown potatoes, thawed
• 1 cup (8 oz) sour cream (Healthy swap – Low fat sour cream)
• 1/2 cup of heavy cream (Healthy swap – 2%, 1% or Non-Fat Milk)
• 2 cups of Shredded Cheddar Cheese (Healthy swap – Low Fat or Non-fat cheddar cheese)
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted (Healthy swap – Campbell’s 98% Fat Free Cream of Mushroom Soup)
• 1/2 cup of sweet cream butter (Healthy swap – Smart Balance buttery spread)
• 1 cup of Cornflake crumbs – I “may” sprinkle a little extra on top!
• 1/4 cup of grated Parmesan Cheese

2 Easy Steps!

1. In a large bowl, combine the soup, sour cream, milk, cheddar cheese and 1/4 cup butter. Stir in the hash browns. Transfer to a greased baking dish (13″ x 9″).
2. In a small bowl, combine cornflakes, parmesan cheese and remaining butter – sprinkle over the top. Bake uncovered at 325 degrees for 45 minutes (or until heated through).

Source: http://torispelling.com/2015/02/foodista-guncle-scoutys-quick-easy-potato-bake/

twice baked potato casserole

Twice Baked Potato Casserole

8 medium potatoes, scrubbed and dried
2 Tbls olive oil
1 Tbls kosher salt
3/4 pound sliced bacon, cooked and crumbled
2 cups shredded sharp cheddar cheese
3/4 cup mayonnaise
1/2 cup sour cream
5-6 green onions, sliced
salt and pepper to taste

Preheat oven to 400 degrees.
Rub potatoes with olive oil and salt and place on baking sheet.
Bake for 45-60 minutes or until tender when pierced with a fork, flipping halfway through.
Let cool for 15 minutes.
Preheat oven to 350 degrees.
Cut potatoes into bite-sized pieces and place in a bowl. Its perfectly acceptable for the potato pieces to slightly fall apart.
Stir in mayonnaise and sour cream.
Set aside 1/3 cup cheese, 3Tbs bacon, 2 Tbls sliced green onions for the top of the casserole and stir in remaining ingredients.
Spoon into a greased 9x9 baking dish. Top with reserved shredded cheese bacon. Cover dish with foil and bake in 350 degree oven for 30 minutes, removing foil for the last 10 minutes.
Top with remaining sliced green onions and serve.

Recipe from: Mom On Timeout

http://www.momontimeout.com/2014/08/twice-baked-potato-casserole-recipe/

freezer mashed potato casserole

• Ten potatoes (Russet or Yukon Gold are the best for mashing. Helps avoid gooey mashed potatoes)
• 1 cup sour cream
• 1 package cream cheese, softened (yes, this makes them gourmet)
• 6 TB butter (or more, if it’s been a stressful week. 
• warmed milk or cream, add till desired consistency is reached
• salt, pepper, seasoning salt (to taste)
• minced onions, bacon crumbles (optional)
• shredded cheese (optional, but I always add it)

INSTRUCTIONS

1. Peel and then boil potatoes till fork spears them easily.
2. Mash potatoes by hand, beater or potato masher, but never use a food processor or blender as this will lead to over mashing (another leading cause of gooey potatoes.) Add in all ingredients.
3. Spread in 9×13 baking dish. Either refrigerate for later, freeze, or bake immediately.
4. Bake at 350 degrees for 25 minutes.
5. Uncover, add a few pats of butter to the top and bake an additional 20 minutes or until thoroughly heated (heating time will vary).
6. Serve immediately.
7. (If mashed potatoes were refrigerated, let stand at room temperature first.). If they were frozen, take out night before and thaw.
8. Crock Pot Directions: If you need oven room, replace baking with crock pot option .
9. If mixing by hand, just do everything in the crock pot with only one dish to wash.
10. Follow the directions, but instead of baking, cook in crock pot on low 2-3 hours (or 6-7 if needed, yes, sometimes I’m gone all day and it’s necessary).
11. Add in a few extra tablespoons of butter and a bit of milk for creaminess.

Preparation time: 20 minute(s)

Cooking time: 40 minute (s)

make ahead mashed potatoes

• 5 pounds potatoes (about 9 large), peeled and cut into chunks
• 2 tablespoons butter, softened
• 1 cup (8 ounces) sour cream
• 2 packages (3 ounces each) cream cheese, cubed
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
• In a large bowl, mash potatoes with butter. Beat in the sour cream, cream cheese, onion powder, salt and pepper. Transfer 1-1/2 cups to a 2-cup baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
• Cool remaining mashed potatoes. Freeze in 1-1/2-cup portions for up to 6 months.
• To use frozen potatoes: Thaw in the refrigerator. Bake as directed. 
• Yield: 14 servings.
• Source: http://www.tasteofhome.com/recipes/freezer-mashed-potatoes

Here is another, very similar version:

5 pounds Yukon Gold potatoes, cubed 2 (3 ounce) packages cream cheese 8 ounces sour cream

1/2 cup milk 2 teaspoons onion salt ground black pepper to taste

DIRECTIONS:

1.	Preheat the oven to 325 degrees F (165 degrees C).
2.	Place potatoes in a large pot of lightly salted water. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash.
3.	In a large bowl, mix mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper. Transfer to a large casserole dish.
4.	Cover, and bake for 50 minutes in the preheated oven. Source: http://allrecipes.com/recipe/make-ahead-mashed-potatoes-2/

simple mashed potato casserole

• 8 large potatoes
• 1 -2 tablespoon onion salt
• 1 pint sour cream
• 4 tablespoons butter
• 1 cup cheddar cheese or 1 cup colby cheese, grated

Directions

1. Peel and cook potatoes until tender.
2. Mash potatoes with onion salt and sour cream.
3. Add butter.
4. Place in a 2 quart casserole dish and press down slightly.
5. Top with cheese. Refrigerate overnight. Bake at 350°F for 1 hour.

mashed potato casserole

6 medium potatoes, peeled and quartered 1 tablespoon salt 1/4 cup butter, melted 1 cup Daisy Brand Sour Cream 1 cup sharp Cheddar cheese, shredded

2 tablespoons fresh chives, chopped 1 teaspoon salt 1/2 cup French fried onions 2 tablespoons cooked bacon pieces

Source: http://allrecipes.com/recipe/mashed-potato-casserole-2/

Heat the oven to 325 degrees F. Butter a 1 1/2-quart casserole dish.

Place potatoes in a 3-quart saucepan; cover with cold water. Add 1 tablespoon of salt. Bring to a boil. Cover, reduce heat, and cook for 20 minutes or until fork-tender. Drain the potatoes. Put pan back on burner for 1 minute, shaking the pan until the potatoes are dry. Mash the potatoes with potato masher or mixer. Add the butter, sour cream, cheese, chives and remaining 1/2 teaspoon salt. Mash or stir until mixed well.

Spoon the mixture into a casserole dish. Bake the potatoes for 20 to 25 minutes or until hot. Remove from oven and sprinkle with onions and cooked bacon pieces. Return the dish to the oven and bake for an additional 5 minutes.

TIPS:      -  Dish makes up ahead of time really well. I took it up to the point of baking, the day before Thanksgiving and I cooked and crumbled bacon and left in plastic baggie the day before as well. Thanksgiving day pulled it out of refrigerator an hour before placing in oven, added about a 1/4 of milk and mixed, then cooked for 30 minutes at 325 then topped with additional cheddar, bacon and onion rings, cooked for another 5 minutes then turned off oven and let it sit there until time to put it on the table ( another 30 minutes ).                 

TIPS         -I doubled the recipe and it fit into a 9 X 13 casserole dish perfectly. I didn't quite have the full two cups of sour cream but really it was just fine with less. I didn't pre-melt the butter, just put a room temperature stick in and mashed with the potato masher. I put the garden fresh chives and crispy bacon in the potatoes and then topped with a bit more cheddar and the french fried onions the last five minutes of baking. (Just a tip, boil the potatoes in chicken broth for added extra flavor)

bacon and mushroom au gratin

Who doesn't just love bacon, mushrooms, cheese and potatoes!  

A potatoes au gratin casserole dish with layers of bacon, cremini mushrooms and Gruyère cheese.

16 ounces thick-cut bacon, diced
1 medium onion, diced small (about 1 cup)
12 ounces cremini mushrooms, coarsely chopped
2 garlic cloves, minced
1 teaspoon chopped fresh thyme
Salt and pepper, to taste
1 cup heavy cream
½ cup whole milk
Pinch ground nutmeg
2 pounds Yukon gold potatoes (about 6 potatoes), sliced ⅛-inch thick
8 ounces Gruyère cheese, shredded (about 2 cups)

1. Preheat oven to 350 degrees F.

2. Fry the bacon in a 12-inch cast iron skillet over medium heat until browned and crisp. Remove with a slotted spoon to a paper towel-lined plate to drain. Pour off all but 2 tablespoons of the bacon grease.

3. Return the pan to the stove over medium heat and add the onion, cooking until they begin to soften, about 3 minutes. Add the mushrooms and continue to cook until all of the liquid has evaporated and the mushrooms are cooked down, another 5 minutes or so. Add the garlic, thyme, salt and pepper, and cook, stirring frequently, until the garlic is fragrant, another 1 to 2 minutes. Remove from the heat and stir in the cooked bacon; set aside.

4. In a small saucepan, bring the cream, milk and nutmeg to a simmer over medium-low heat. Remove from heat.

5. Pour a small amount of the cream mixture into the bottom of a 2-quart baking dish, using just enough to cover the bottom. Layer half of the potatoes over the bottom of the dish, overlapping them as you lay them down. Top the potatoes with half of the bacon and mushroom mixture, then half of the Gruyère. Layer on the remaining potatoes, overlapping them again as needed. Pour the cream mixture evenly over top of the potatoes, ensuring that all of the potatoes are moistened. Top with the rest of the bacon mixture, and then the remaining Gruyère.

6. Cover the pan with foil and bake until the potatoes are easily pierced with a sharp knife, about 45 to 55 minutes. Remove the foil and return the dish to the oven for an additional 20 minutes, or until the top is golden brown. Let the gratin sit for at least 15 minutes before serving.

Adapted from: http://www.closetcooking.com/2011/10/pancetta-and-porcini-potato-gratin.html

cheesy au gratin potatoes

*Serves 6-8

Potatoes:

3 tablespoons butter

1 large yellow onion, chopped

1/4 cup all-purpose flour

1 1/2 cups low-sodium chicken broth

1 cup milk

1 ½ teaspoons salt

1/2 teaspoon pepper

1/2 teaspoon dried thyme

2 cups shredded sharp cheddar cheese (8 ounces)

26-ounce bag frozen shredded hash browns

1/2 cup light sour cream

Topping:

3 cups cornflakes, lightly crushed

2 tablespoons butter, melted

Melt the butter in a large pot over medium heat. Add the onion and cook until the onion is softened and translucent,a bout 5-6 minutes. Stir in the flour and cook, stirring constantly, for about a minute. Combine the chicken broth and milk in a liquid measure and slowly whisk in the mixture. Add the salt, pepper and thyme. Stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.

Take the pot off the heat and stir in the cheese until smooth. Mix in the frozen hash browns, lifting and folding the mixture until well combined. Finally, stir in the sour cream.

In a medium bowl, toss the lightly crushed cornflakes with the butter until evenly combined. Scoop out the potato mixture into a 9X13-inch baking dish and top with the buttered cornflakes. If baking the potatoes by themselves, bake at 350 degrees for 45 minutes, until hot and bubbly around the edges. If baking the potatoes with a ham (my ham recipe bakes at 300 degrees), bake the potatoes for 90 minutes at 300 degrees then crank the oven to 400 degrees and bake the potatoes for 10 minutes more. In both baking situations, let the potatoes rest for 10 minutes before serving.

mashed potato casserole

14 tablespoons unsalted butter, softened, and more for the pan

6 pounds Yukon Gold potatoes, peeled and cut into chunks

2 tablespoons plus 1 teaspoon kosher salt

1 1/2 cups sour cream

1 teaspoon black pepper

6 tablespoons finely chopped chives

2/3 cup bread crumbs

2/3 cup grated Parmigiano-Reggiano cheese.

1. Lightly grease a 9-inch-by-13-inch baking pan.

2. In a large pot, bring the potatoes, 4 quarts water and 2 tablespoons salt to a boil. Boil potatoes until fork tender, about 20 minutes. Drain.

3. Mash potatoes with 10 tablespoons butter, sour cream, 1 teaspoon salt, and pepper. Mash in the chives. Taste and adjust seasoning, if necessary. Spread potatoes into the prepared pan. Cover and refrigerate for up to three days.

4. In a small bowl, combine the remaining 4 tablespoons butter, bread crumbs and cheese. Mix together until it forms coarse crumbs. Crumbs can be refrigerated for three days.

5. Heat the oven to 400 degrees. Sprinkle crumbs over the top of the potato casserole and bake until golden and crisp, 30 to 40 minutes.

Yield: 12 to 14 servings.

Source: http://www.nytimes.com/2011/11/16/dining/mashed-potato-casserole-with-sour-cream-recipe.html

glazed sweet potatoes

• 1/4 cup Extra Virgin Olive Oil
• 2 large sweet potatoes, peeled and diced into small cubes
• 2 cloves garlic, minced
• 1/3 cup sucanat
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon curry powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon cinnamon

Add Extra Virgin Olive Oil to slow cooker and preheat to high will preparing potatoes and garlic. Add potatoes and all remaining ingredients to the slow cooker.

Cover and cook on high 2 hours.

NOTE: Sucanat can be located in the organic section of most grocery stores or in any whole food type stores. Although honey can be a substitute for sucanat, it's recommended to use sucanat because its flavor works perfectly with the other ingredients in this sweet and savory recipe.

Yields 6 servings

Nutritional Content 1 serving = 1/3 cup

Nutritional Value for one serving size: Calories: 234 Total Fat: 14 g Saturated Fat: 2 g Trans Fat: 0 g Cholesterol: 21 mg Sodium: mg Carbohydrates: 28 g Dietary Fiber: 2 g Sugars: 18 g Protein: 1 g

maple mashed sweet potatoes

serves 4

INGREDIENTS

1.5 lbs sweet potatoes, peeled and cut into chunks

salt

1/2 c apple juice

1/4 c pure maple syrup

1/4 tsp ground cinnamon

 

DIRECTIONS

1. Place the sweet potatoes in a large saucepan with cold water to cover.  Salt the water and bring to a boil.  Boil until the potatoes are fork-tender, 20-30 minutes.

Drain the potatoes and place in a large bowl.  Add the apple juice, maple syrup, and cinnamon and mash with an electric mixer or potato masher until smooth.  Season to taste with salt and serve hot.

baked potatoes florentine

  

4 Idaho baking potatoes
1 T olive oil
1 large onion, chopped
1 bag (9 ounces) spinach, coarsely chopped
1/2 tsp salt
1/4 tsp pepper
1 large egg, separated
1 package (4 oz) crumbled feta cheese


Heat oven to 400*.  Pierce potatoes with a fork.  Place on paper towels in microwave and cook on high for 16 minutes, turning halfway through.

Meanwhile, cook onions in olive oil for 7-8 minutes.  Add 1/2 the spinach and cook down slightly.  Add other 1/2 and cook until all is wilted.  (It seems like a TON of spinach, but it cooks down to so little!)  Season with 1/4 tsp of salt and the pepper.


Remove from heat and cool slightly in a large bowl.

Line a baking sheet with foil.  Place potatoes on foil.  Cut open and sprinkle with remaining salt.
Beat the egg white to stiff peaks.  Stir in the egg yolk to the slightly cooled spinach mixture and all but 2 T of the feta cheese.  Fold in egg whites.  Divide mixture evenly onto potatoes.  Sprinkle with remaining feta.


Bake at 400* for 10 minutes.  Turn oven to broil and leave in 2 minutes more.


Source: AJC 1/15/2012

easy cheesy potatoes

1 (32-ounce) package frozen shredded hash browns, thawed 

10 ounces shredded cheddar cheese 

1 teaspoon salt 

 1/2 teaspoon ground black pepper 

 1/4 cup finely chopped onion 

 16 ounces sour cream 

 2 (10 3/4-ounce) cans condensed cream of potato soup 

 1/2 cup grated Parmesan cheese

Instructions:

Preheat oven to 350 degrees. In a large mixing bowl, combine the hash browns, cheddar cheese, salt, pepper, onion, sour cream and condensed soup. Spread in a lightly greased 9-by-13-inch baking dish.
Sprinkle with the Parmesan cheese. Cover with foil and bake for 30 minutes; remove foil and bake an additional 30 minutes, until lightly browned on top.

Notes:

Tip: Use reduced-fat cheddar cheese and low-fat sour cream to lower the calorie count. You can also assemble ahead of time and store, covered, in the refrigerator for up to a day before baking. If the casserole is chilled before you place it in the oven, increase the covered baking time by 10 minutes

Nutrition:

Per serving: 213 calories (percent of calories from fat, 57), 8 grams protein, 15 grams carbohydrates, 1 gram fiber, 14 grams fat (8 grams saturated), 35 milligrams cholesterol, 614 milligrams sodium.

Make ahead scalloped potatoes

4 cups organic, russet potatoes, thinly sliced
3 Tablespoons butter
3 Tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1/8 teaspoon cayenne pepper
1 1/2 cups sharp cheddar cheese, grated, divided

In a small saucepan, melt butter and blend in flour. Let sit for one minute. Add all of cold milk, stirring with a whisk. Season with salt and cayenne. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk. Reduce heat and stir in 1 cup cheese. Place half of the sliced potatoes in a lightly oiled one quart casserole dish. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce. Sprinkle with remaining grated cheese. Bake uncovered for about 1 hour at 350 degrees.


Freezing Directions:

Prepare as directed above. Let cool, portion and divide among freezer bags until ready to serve. TO SERVE: Thaw in refrigerator and heat in microwave for 2-3 minutes or oven at 300 degrees for about 20 minutes.

Servings: 6
Source: Kelly @ Onceamonthmom.com

light scalloped potatoes

Serves 4

 

3-4 medium sized organic russet potatoes (don't try to add more potatoes unless you double the liquid)
1/2 sweet onion, sliced and chopped thin
1/2 tbsp. unsalted butter
1/2 tbsp. flour
1 c. milk (I use 1 %)
1 c.  shredded cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. parsley

1.  Wash, peel, and thinly slice the potatoes. 
2.  Melt the butter in a sauce pan.  Add the sliced onion and cook until opaque.
3.  Add the flour to the butter and onions.  Stir thoroughly.
4.  Slowly add cold milk, then add the potatoes.
5.  Bring the potatoes to a boil, cover, and cook for 5 minutes.
6.  Add the cheese, salt, pepper, and parsley - stir.
7.  Spray a dish, or 4 ramekins with nonstick cooking spray and pour in potato mixture.
8.  Sprinkle with parmesan (or extra cheddar) and bake on 375 degrees until potatoes are tender (time varies depending on baking dish of choice - 15 minutes for ramekins, 25 minutes for baking dish). 

Source: http://littlemommybigappetite.blogspot.com

western foil pack potatoes

 



Assembly is so simple. Slice your potatoes; dice your peppers and onions; toss in oil, salt, and pepper. Wrap them tight into a double layer of foil and grill for 40 minutes. When they come out, they are soft, slightly caramelized, and begging for cheese.
Makes 5 side servings 6-8 red potatoes (about 1.25 lbs), sliced into 1/4″ half moons
2 cups red onion, diced
1 cup mild chili peppers, diced (bell, pablano, or mild hatch peppers are good)
2-3 tablespoons olive oil
Salt and pepper
1/2 cup Monterrey jack cheese, shredded

Lay out two sheets of foil. Divide the potato, onions, and peppers evenly between both foil sheets. Toss the potatoes mixtures with enough of the olive oil to coat. Lightly salt and pepper. Fold the foil into a package that is well sealed. Wrap the packs once more, each with another sheet of foil. This will prevent the foil from tearing on the grill.

Heat your grill to medium. Cook the foil pack potatoes for 40 minutes,  flipping every 10 minutes. Remove from grill and let sit on your counter for 5 minutes before opening. Sprinkle with cheese. When the cheese has melted serve immediately.




Assembly is so simple. Slice your potatoes; dice your peppers and onions; toss in oil, salt, and pepper. Wrap them tight into a double layer of foil and grill for 40 minutes. When they come out, they are soft, slightly caramelized, and begging for cheese.
Do you have any simple, flavorful dishes that are your “old standbys” when you are having a stressful week?

Makes 5 side servings
6-8 red potatoes (about 1.25 lbs), sliced into 1/4″ half moons
2 cups red onion, diced
1 cup mild chili peppers, diced (bell, pablano, or mild hatch peppers are good)
2-3 tablespoons olive oil
Salt and pepper
1/2 cup Monterrey jack cheese, shredded

Lay out two sheets of foil. Divide the potato, onions, and peppers evenly between both foil sheets. Toss the potatoes mixtures with enough of the olive oil to coat. Lightly salt and pepper. Fold the foil into a package that is well sealed. Wrap the packs once more, each with another sheet of foil. This will prevent the foil from tearing on the grill.
Heat your grill to medium. Cook the foil pack potatoes for 40 minutes,  flipping every 10 minutes. Remove from grill and let sit on your counter for 5 minutes before opening. Sprinkle with cheese. When the cheese has melted serve immediately.

baked garlic mashed potatoes

*I suppose if you really want to cut the calories even further (big sigh!), you could substitute milk for the cream, knowing that a certain level of decadent creaminess will be sadly lacking (but may help your thighs feel better about themselves).

*Serves 6

5 pounds russet, red or yukon gold potatoes, peeled and cut into 1-inch cubes

8 ounces light or regular cream cheese

3-4 green onions, chopped

1 teaspoon garlic powder

1 teaspoon salt

½ teaspoon freshly ground black pepper

4 tablespoons butter

1 cup whipping cream

Preheat the oven to 375 degrees. Lightly grease a 9X9-inch baking dish and set aside.

Place the cut potatoes in a large pot and cover with water by one inch. Add 1 teaspoon salt and boil the potatoes for about 10 minutes or until they are tender.

Drain the potatoes and return them to the pot. Mash them a few times and add the rest of the ingredients. Mash and mix well to desired consistency. Scoop the potatoes into the prepared baking pan. Dot with 1-2 tablespoons butter. Bake for 20-25 minutes until the potatoes are lightly browned on top and heated through.