Harvest Time Potatoes Recipes

HARVEST POTATOES

Steps:

• Preheat oven to 350 degrees.
• Spray 13 x 9 pan with cooking spray.
• Mix all ingredients together except topping ingredients in a large bowl.
• Spoon into pan.
• In a small bowl mix topping ingredients.
• Sprinkle over potato mixture.
• Bake for 45 minutes or until golden brown and bubbly.

HARVEST POTATO SOUP

Steps:

• Melt butter in a stock pot over medium-low heat. Cook and stir onions, carrots, celery, and garlic in hot butter until the onions are translucent, 5 to 10 minutes. Add cauliflower and zucchini to onion mixture; cook until just warmed, 1 to 2 minutes.
• Stir potatoes and broth into vegetable mixture; bring to a boil. Reduce heat and simmer until potatoes are just tender, 15 to 20 minutes. Add kale to soup; cook until kale is slightly wilted, 2 to 3 minutes.
• Pour milk into a blender and ladle about 2/3 the soup into blender, working in batches if needed. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, 1 to 2 minutes.
• Pour pureed soup back into stock pot; stir in corn, paprika, dill, salt, and pepper. Cook soup until corn is warmed, 2 to 3 minutes. Serve soup garnished with Cheddar cheese and parsley.

HARVEST POTATOES

Steps:

• 1. Mix first 7 ingredients and spoon into baking dish.
• 2. Mix topping (optional)and spoon over top.
• 3. Bake uncovered for 1 hour. Bon appetit'!

CHEESY HARVEST POTATOES RECIPE - (4/5)

Steps:

• Heat oven to 350 Chop up onion and saute in fry pan with 1/4 cup of the butter. In large bowl combine soup, sour cream, hash browns, 2 cups of cheese, salt and sauted onions Spray 13 glass pan with cooking spray and pour in potato mixture. Melt remaining 1/4 cup butter in fry pan and stir in the crushed corn flakes. Stir till coated. Spread on top of potato mixture Cover with foil and bake for 35 minutes, remove foil and sprinkle on the remaining cup of cheese. Put back in oven and heat additional 10 minutes

FALL HARVEST POTATO CASSEROLE

Steps:

• Place potatoes and bay leaves in a large kettle; cover with water.
• Bring to a boil.
• Reduce heat; cover and simmer for 25-30 minutes or until tender.
• Remove from heat; cool to room temperature.
• Place potatoes in the freezer for 1 hour and do not drain cooking water.
• Drain potatoes; peel and grate.
• Place in a greased 9x13" baking dish.
• Drizzle with butter, sprinkle with salt and pepper; toss to coat.
• Combine the sour cream, soup, 1 cup cheese, and onions; spread over potatoes.
• Sprinkle with remaining cheese; top with cornflakes.
• Bake uncovered at 350 degrees for 45-50 minutes until bubbly.