Holiday Potato Casserole With Gouda Garlic And Thyme Recipes

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HOLIDAY POTATO BAKE



Holiday Potato Bake image

I have made this at Thanksgiving and Christmas for the past several years; my family requests this dish all the time, even when it's not a holiday! Happy, cherished family memories. -Vickie West, Long Beach, California

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 12 servings.

Number Of Ingredients 11

3 pounds potatoes, peeled and cut into 1/2-inch cubes
3 medium carrots, shredded
3 celery ribs, trimmed and diced
1 medium onion, diced
2 cups shredded sharp cheddar cheese, divided
1/2 cup butter, cubed
4 ounces cream cheese, softened
1/4 cup plus 1 tablespoon minced fresh parsley, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup chopped ripe olives

Steps:

  • Preheat oven to 350°. Place potatoes, carrots, celery and onion in a Dutch oven; add water to cover. Cook, covered, until vegetables are almost tender, 8-10 minutes. Drain. Return to Dutch oven; toss with 1-3/4 cups cheddar cheese, butter, cream cheese, 1/4 cup parsley, salt and pepper., Transfer to a greased 13x9-in. baking dish. Top with olives and remaining cheese. Bake, uncovered, until bubbly and cheese is melted, 15-20 minutes. To serve, sprinkle with remaining parsley.

Nutrition Facts : Calories 271 calories, Fat 19g fat (11g saturated fat), Cholesterol 52mg cholesterol, Sodium 375mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

HOLIDAY POTATO CASSEROLE WITH GOUDA, GARLIC, AND THYME



Holiday Potato Casserole With Gouda, Garlic, and Thyme image

Not neccessarily for holidays, but for anytime you want a nice comfort dish. As usual, I do not peel my potatoes. Also, to prevent lumps, I add the flour to about 2 tablespoons of chicken broth in a jar, shake it hard, then add to the butter. Cooks Illustrated suggests using the large, coarse grains of kosher salt which makes sprinkling easy. They also suggest if you can find it, try substituting rich, creamy Italian (not Danish) fontina cheese for the Gouda. Adapted from Cooks Illustrated, Nov. 1999 issue. Hope you enjoy!

Provided by Scoutie

Categories     Potato

Time 2h10m

Yield 8-10 serving(s)

Number Of Ingredients 11

8 ounces gouda cheese, shredded (about 2 cups)
4 medium garlic cloves, minced (about 1 1/2 tablespoons)
4 teaspoons minced fresh thyme leaves
2 tablespoons unsalted butter
1/4 cup unbleached all-purpose flour
3 1/2 cups chicken stock or 3 1/2 cups canned low sodium chicken broth
1 bay leaf
2 lbs yukon gold potatoes, peeled and sliced 1/8 inch thick
2 lbs russet potatoes, peeled and sliced 1/8 inch thick
3/4 teaspoon kosher salt
3/4 teaspoon ground black pepper

Steps:

  • Adjust one oven rack to lower-middle position and second oven rack to highest position; heat oven to 400 degrees.
  • Toss together cheese, garlic, and thyme in small bowl; set aside.
  • Heat butter in medium saucepan over medium heat until foaming; whisk in flour and cook until golden and bubbly, about 30 seconds.
  • Whisking constantly, gradually add chicken stock. Increase heat to high, add bay leaf, and bring to boil.
  • Reduce heat to medium and simmer, stirring occasionally, until mixture thickens, about 2 minutes. Off heat, remove and discard bay leaf; cover to keep sauce warm.
  • Alternating Yukon Gold and russet slices, arrange a third of potatoes in snug overlapping rows in 9x13 baking dish, Sprinkle potato layer evenly with 1/4 teaspoon salt, 1/4 teaspoon pepper, and a third of cheese mixture. Make a second layer with same amount of potatoes, salt, pepper, and cheese. Make a third layer with same amount of potatoes, salt, and pepper, but reserve remaining cheese. Pour warm sauce over potatoes, tilting pan side to side to distribute evenly.
  • Cover with foil and bake on lower-middle rack 45 minutes.
  • Remove foil and continue to bake until potatoes are tender, about 45 minutes longer.
  • Remove potatoes from oven and sprinkle with remaining cheese; bake on highest rack until cheese is golden brown, about 5 minutes.
  • Cool 10 minutes and serve.

Nutrition Facts : Calories 367.7, Fat 12.2, SaturatedFat 7.2, Cholesterol 43.1, Sodium 558, Carbohydrate 50.7, Fiber 4.8, Sugar 4.2, Protein 14.7

GARLIC POTATOES GRATIN



Garlic Potatoes Gratin image

An unbelievable rich twist on au gratin potatoes, this casserole develops a caramelized, cheesy, roasted-garlic crust as it bakes. However, this dish does not save well (leftovers tend to separate and become oily), so eat up! Wonderful with a ham dinner.

Provided by Lisa Ramos

Categories     Side Dish     Potato Side Dish Recipes

Time 1h30m

Yield 8

Number Of Ingredients 7

3 pounds red potatoes, peeled and sliced
6 ounces Gouda cheese, shredded, divided
3 tablespoons butter
5 cloves garlic, minced
1 ½ cups heavy cream
1 teaspoon salt
½ teaspoon black pepper

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
  • In the prepared dish layer 1/2 of the potatoes, 1/2 of the cheese, then the remaining potatoes.
  • Melt the butter in a small skillet over medium heat. Saute garlic until fragrant and golden brown; pour over potatoes.
  • Combine cream, salt and pepper; pour evenly over potatoes and sprinkle with remaining cheese.
  • Bake in preheated oven for 75 minutes. Serve immediately.

Nutrition Facts : Calories 394 calories, Carbohydrate 29.5 g, Cholesterol 96.8 mg, Fat 26.9 g, Fiber 2.6 g, Protein 9.6 g, SaturatedFat 16.8 g, Sodium 523.9 mg, Sugar 2.5 g

HOLIDAY POTATO CASSEROLE



Holiday Potato Casserole image

Delicious, creamy, different potatoes. A touch of southern cuisine. Prep time includes boiling the potatoes

Provided by Nancy Sneed

Categories     Potato

Time 1h

Yield 1 casserole

Number Of Ingredients 10

3 lbs potatoes, peeled &,quartered
1 cup butter
2 (3 ounce) packages cream cheese, softened
1 cup cheddar cheese, shredded
1 (2 ounce) jar pimiento, drained
1 small green pepper, finely chopped
1 bunch green onion, finely chopped
1/2 cup parmesan cheese
1/4 cup milk
1 teaspoon salt

Steps:

  • Cook potatoes in boiling water to cover 15 minutes or until tender; drain and mash.
  • Add butter and cream cheese; beat at medium speed with and electric mixer until smooth.
  • Stir in 1/2 cup Cheddar cheese and next 6 ingredients; spoon into lightly buttered 11x7x1 1/2 inch baking dish.
  • Bake at 350F for 30 to 40 minutes, or until thoughly heated.
  • Sprinkle with remaining cheese; bake 5 minutes or until cheese melts.
  • You may prepare the night before.

Nutrition Facts : Calories 4048.4, Fat 299.1, SaturatedFat 188.3, Cholesterol 846.4, Sodium 5870.8, Carbohydrate 264.9, Fiber 35, Sugar 19.2, Protein 95

MASHED-POTATO CASSEROLE WITH GOUDA AND BACON



Mashed-Potato Casserole with Gouda and Bacon image

Provided by Rick Rodgers

Categories     Potato     Side     Bake     Kid-Friendly     High Fiber     Father's Day     Dinner     Casserole/Gratin     Gouda     Bacon     Family Reunion     Potluck     Boil     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 6 to 8 servings

Number Of Ingredients 7

6 slices thick-cut smoked bacon (preferably applewood-smoked)
3 large green onions (white and pale green parts only), finely chopped
3 pounds russet potatoes, peeled, cut into 11/2-inch cubes
3/4 cup sour cream
1/3 cup whole milk
1/4 cup (1/2 stick) butter
2 cups (about 8 ounces) coarsely grated smoked Gouda, divided

Steps:

  • Butter 13x9x2-inch baking dish. Cook bacon in heavy large skillet until golden brown and crisp. Transfer to paper towels to drain. Chop bacon. Place in medium bowl. Add green onions; toss to distribute evenly.
  • Place potatoes in large pot and add enough cold water to cover. Sprinkle with salt. Cover and boil with lid slightly ajar until potatoes are tender, 15 to 20 minutes. Drain well.
  • Return potatoes to pot. Cook over low heat, stirring often, until potatoes are dry and light film forms on bottom of pot, about 2 minutes. Add next 3 ingredients. Using potato masher, mash until almost smooth. Stir in 1 1/2 cups smoked Gouda and 1 cup bacon mixture. Season with salt and pepper. Spread potato mixture in prepared baking dish. Sprinkle remaining 1/2 cup Gouda over. DO AHEAD: Can be prepared 8 hours ahead. Cover and chill potato mixture and remaining bacon mixture separately.
  • Preheat oven to 375°F. Bake potatoes until cheese melts and edges of potatoes are bubbling, about 30 minutes (40 minutes if chilled). Sprinkle reserved bacon mixture over and serve.

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