Cheesy Artichoke And Potato Casserole 5fix Recipes

CHEESY POTATO CASSEROLE RECIPE BY TASTY

Steps:

• Place potatoes on a baking sheet and poke holes in two sides with a fork.
• Coat potatoes with olive oil, and sprinkle with salt and pepper.
• Bake for at 425°F (220°C) for 45 minutes.
• Remove potatoes from oven, and let cool. Chop into 1-inch (2 ½ cm) pieces.
• Lay half of the potatoes on the bottom of a greased 9x13 inch (23x33 cm) baking dish.
• Sprinkle on half of the bacon, spread half of the sour cream, and sprinkle on half of the cheese.
• Repeat for a second layer.
• Bake for 20 minutes at reduced temp of 350°F (180°C), or until cheese is golden brown and the edges start crisping up.
• Sprinkle with chives.
• Enjoy!

ARTICHOKE, POTATO, AND CHEESE CASSEROLE

Steps:

• Combine the seasoning mix ingredients in a small bowl.
• Place a large pot half filled with water over high heat.
• Add the artichokes and bring to a boil.
• Reduce the heat to low, cover, and simmer just until the artichokes are tender, about 25 minutes.
• Remove the artichokes from the pot, reserving the cooking water, and allow them to cool.
• The best way to do this is to turn them upside down on your drainboard-all the excess water will drain out and they'll cool quickly.
• Boil the potatoes in the water in which the artichokes were cooked just until they're tender, about 35 to 40 minutes, reserving 1 cup of the water (or if most of the cooking water has evaporated, add enough water to measure 1 cup).
• Peel the potatoes and dice enough into 1/2 inch cubes to measure 1 cup firmly packed: slice the remainder into 1/2 inch thick rounds.
• Set aside.
• You may be tempted to eat all the artichokes yourself right now, but resist!
• Inside every leaf there's a small amount of pulp-the good part.
• To get it out, with your thumb on the back of a teaspoon, scrape the pulp off the inside of the leaf, always scraping away from yourself.
• Reserve the pulp and discard the leaves.
• Scrape out and discard the choke, the fuzzy section underneath all the little leaves, and be sure to get it all.
• Peel the stems and dice the hearts and stems into bite-sized pieces.
• Arrange the artichoke stems, hearts, and pulp and the potato slices in a 9x13 inch casserole, alternating layers of potato and artichoke.
• Set aside.
• Preheat the oven to 350*F.
• Melt the butter in a 3-quart pot over high heat.
• When the butter sizzles, add the onions, ginger, serrano peppers, and seasoning mix.
• Stir and cook, and when the onions begin to brown, about 6 minutes, add the diced potatoes.
• Reduce the heat to medium if necessary to prevent burning.
• Cook, stirring and mashing the potatoes constantly, until the mixture becomes thick, fairly dry, and brown, about 4 minutes.
• Add the reserved cooking water and cook, continuing to stir, for 6 minutes.
• Add the tamari and cook for 5 minutes, stirring vigorously and mashing the potatoes until they disintegrate.
• The mixture should be a rich brown color.
• Stir in the heavy cream, bring to a boil, then add the mozzarella cheese.
• Stir and remove from the heat.
• Pour this sauce over the artichokes and potatoes in the casserole and top with the Cheddar cheese.
• Bake until the cheese is a beautiful golden brown, about 25 minutes.
• Serve hot.

CHEESY POTATO PIEROGIES #5FIX

Steps:

• Cook potatoes according to package directions.
• Stir in 1 1/2 cups cheese into potatoes at the end, just until melted.
• Scoop cheesy potato filling evenly onto 8 flour tortillas.
• Fold tortillas in half, pressing down slightly so gooey cheese holds them together.
• Layer the tortilla pockets in a greased 9 x 13 glass pan.
• Carefully pour 1/2 cup vegetable broth evenly over the top of each tortilla wrap.
• Sprinkle remaining 1/2 cup of cheese over the top.
• Bake at 400 degrees for 10 minutes.
• Top with sour cream and enjoy!

CHEESY POTATO BAKE #5FIX

Steps:

• Mix all ingredients and bake at 375 for 35 minutes in a greased casserole dish. Also, great in the crockpot on low for 4 hours.

ARTICHOKE, LEEK, AND POTATO CASSEROLE

Steps:

• Preheat oven to 425 degrees. In a large skillet, heat 1 tablespoon oil over medium-high. Add leeks and celery; cook until softened, 8 minutes. Add artichokes, broth, and cheese and stir to combine. Remove skillet from heat, add lemon juice, and season with salt and pepper. Brush a 1 1/2-quart baking dish with oil. Arrange half the potato slices in a single layer, overlapping slightly; season with salt and pepper. Top with artichoke mixture; smooth top. Layer with remaining potatoes, brush with 2 teaspoons oil, and season with salt and pepper. Bake until sauce is bubbling and potatoes are golden and tender, 35 to 40 minutes. Let cool 10 minutes before serving.

ROASTED POTATOES AND ARTICHOKES

Steps:

• Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.

CHEESY LEFTOVER HAM AND MASHED POTATO CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix 1/2 of the Cheddar cheese and 1/2 of the onions into the mashed potatoes. Spread potato mixture over the bottom and up the sides of a 2-quart casserole dish to form a shell.
• Combine ham, frozen peas and carrots, mushroom soup, mustard, garlic, and pepper in a bowl; mix well. Spoon mixture into the mashed potato shell. Cover loosely with aluminum foil.
• Bake in preheated oven for 45 minutes. Remove from oven and sprinkle remaining Cheddar cheese and onions over the top. Bake uncovered until cheese is melted, about 5 minutes. Remove and let rest for 5 to 10 minutes before serving.

CHEESY ARTICHOKE AND POTATO CASSEROLE #5FIX

Steps:

• Thaw potatoes in a colander until completely thawed. Place in a large bowl. In a smaller bowl combine cream cheese, condensed soup, Gruyere cheese and mix well. Add this cheese mixture to the potatoes and add the artichoke hearts as well. If the mixture looks too thick you can add some artichoke liquid to thin it a bit.
• Pour into a grease 9×13 pan and bake 30 minutes in a 350 degree oven. Serve hot and enjoy! We have used any leftovers for breakfast the next day as well.