LOADED BAKED POTATO CASSEROLE
This casserole combines all the irresistible features of a loaded spud, but is cooked and served family style for an extra-hearty side.
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F and spray a 3-quart casserole dish with nonstick spray. Set aside.
- Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.
- Put the potatoes into the prepared casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the potatoes are soft and begin to brown, about 45 minutes.
- Meanwhile, mix together the cream cheese and 1 cup Cheddar in a bowl until well combined. Dollop over the potatoes, then sprinkle with the remaining cup Cheddar and bake until the cheese is melted and bubbly and the potatoes are completely cooked through when poked with a knife, 13 to 15 minutes.
- Dollop the sour cream evenly over the casserole and sprinkle with the scallions and bacon pieces.
ELEVEN-LAYER POTATO GRATIN
Steps:
- Preheat the oven to 375 degrees F.
- In a 10-by-10-by-2-inch casserole, arrange some of the potatoes in an even layer, drizzle with 3 tablespoons of the cream and season with salt and pepper. Repeat with the remaining potatoes, cream and salt and pepper to form 11 layers. Press down on the layers to totally submerge them in the cream.
- Cover and bake for 30 minutes; remove the cover and continue baking until the cream has been absorbed, the potatoes are cooked through and the top is browned, 30 to 45 minutes longer. Evenly distribute the Caramelized Shallots and Fried Sage Leaves over the top.
- Melt the butter in a large saute pan over medium heat. Add the shallots and sugar and slowly cook, stirring occasionally, until golden brown and caramelized, about 40 minutes; season with salt and pepper.
- Heat the oil in a small saucepan over medium heat until it begins to simmer. Add the sage leaves in batches and fry for a few seconds until crisp. Remove with a slotted spoon to a plate lined with paper towels and season with salt.
- Cover and refrigerate the flavored oil to save for sauteing fish, chicken or pork chops.
LAYERED POTATO BEEF CASSEROLE
Beef stew gives a repeat performance that'll earn rave reviews. A little bit of hands-on time, and you'll have 50 minutes to relax before dinner. -Margie Williams, Mt. Juliet, Tennessee
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Melt 2 tablespoons butter in a large saucepan. Stir in the flour, rosemary, pepper and salt until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted., Spoon 2 cups stew into a greased 2-1/2 qt. baking dish. Layer with half of the potatoes and sauce mixture. Layer with remaining stew, potatoes and sauce., Cover and bake at 400° for 45-50 minutes or until potatoes are tender. In a microwave, melt the remaining butter. Stir in the crackers, parsley and garlic powder. Sprinkle over casserole. Bake, uncovered, 5-10 minutes longer or until bubbly and topping is golden brown. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 541 calories, Fat 28g fat (14g saturated fat), Cholesterol 88mg cholesterol, Sodium 872mg sodium, Carbohydrate 48g carbohydrate (8g sugars, Fiber 5g fiber), Protein 26g protein.
SEVEN LAYER CASSEROLE
Tasty and filling, this is a wonderful 'got everything in the house' recipe!! This recipe is very versatile. I have substituted many different ingredients like yams, corn and even cheese soup. It all comes out yummy!
Provided by ZAAVAN
Categories Meat and Poultry Recipes Pork
Time 55m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a lightly greased 9x13 inch baking dish layer the rice, potatoes, onion, carrots, peas, tomato soup with water, and sausage. Salt and pepper to taste.
- Bake covered at 350 degrees F (175 degrees C) for 45 minutes, or until fork tender. Remove cover for last 5 minutes of baking.
Nutrition Facts : Calories 672.3 calories, Carbohydrate 63 g, Cholesterol 64.2 mg, Fat 38.4 g, Fiber 7.8 g, Protein 19.1 g, SaturatedFat 13.5 g, Sodium 1366 mg, Sugar 6.2 g
MASHED POTATO LAYER BAKE
Watch our Mashed Potato Layer Bake video recipe. This Mashed Potato Layer Bake is as easy to make as it is impressive to look at and taste. Get mashing.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 14 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Place potatoes in separate bowls. Add half each of the cream cheese spread, sour cream and pepper to potatoes in each bowl; mash until creamy.
- Stir half the Parmesan into white potatoes, then stir half the cheddar into sweet potatoes. Layer half of each the potatoes in 2-qt. casserole sprayed with cooking spray. Repeat layers.
- Bake 15 min. Top with remaining cheeses; bake 5 min. or until melted.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 135 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 2 g, Protein 5 g
LAYERED BEEF AND POTATO CASSEROLE
Six ingredients and 15 minutes later, this comforting main dish is in the oven.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray. In 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in mixed vegetables, gravy and salt. Cook 3 to 4 minutes or until vegetables are thawed and mixture is thoroughly heated.
- In baking dish, layer 3 cups of the potatoes and 1 cup of the cheese. Spoon ground beef mixture over cheese. Top with remaining potatoes. Cover with foil.
- Bake 55 to 60 minutes or until bubbly. Remove foil. Sprinkle with remaining 1 cup cheese. Bake uncovered 5 minutes longer or until cheese is melted. Sprinkle with paprika before serving.
Nutrition Facts : Calories 450, Carbohydrate 36 g, Cholesterol 85 mg, Fiber 5 g, Protein 30 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 3 g, TransFat 1 g
LAYERED POTATO CASSEROLE
Make and share this Layered Potato Casserole recipe from Food.com.
Provided by lmccaffrey0303
Categories Potato
Time 1h41m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Cook potatoes until tender 20-30 minutes. Drain and mash potatoes. Stir in 2 Tbsp butter, sour cream and 1/2 teaspoons salt.
- Squeeze spinach until fairly dry and place in medium bowl. Stir in green onion, egg and 1/4 tsp salt.
- Drain liquid form thawed squash. In a separate bowl combine squash with 1 tbsp butter, ginger and 1/4 tsp salt.
- Grease large casserole (2litre or 8 cup) Spoon 1/3 potato mixture into casserole and spread smooth.
- Spread evenly with all squash mixture. Spread 1/2 of the remaining potato mixture, then all the spinach mixture. Top with layer of remaining potato. Sprinkle with grated cheese.
- Bake at 350°F uncovered until hot and cheese is lightly golden. 55-65 minutes.
- Can be made and refrigerated for up to one day. Bake covered for 30 minutes then cover and continue to bake for about 1 hour.
Nutrition Facts : Calories 363.7, Fat 17.7, SaturatedFat 10.8, Cholesterol 69.2, Sodium 485.4, Carbohydrate 42.3, Fiber 6.4, Sugar 3.1, Protein 11.6
LAYERED POTATO AND CHEESE CASSEROLE
Seek out authentic Italian fontina, the semisoft mild cheese from the Valle d' Aosta. Offer this classic baked dish as a substantial first course or as a simple main course at lunch, perhaps accompanied by a green salad -
Provided by Chef mariajane
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Have ready a large bowl of water. Peel the potatoes and slice them into thin rounds. As soon as they are skiced, place them in the water. When they have all bveen sliced, drain well and lay out on a kitchen towel to dry.
- Preheat an oven to 300°F Grease a baking dish about 9 1/2 inches in diameter with the butter. In the prepared dish, layer some of the potato slices in a circle, with the slices slightly overlapping, to form a flower,.
- Sprinkle with a pinch of salt and a small handful of each of the cheeses. Repeat the layering until yo have used up all the potatoes, finishing with the cheeses. Pour the meat stock over the surface.
- Bake until potatoes are tender when pierced with a toothpick and the top is slightly golden, about 1 1/2 hours. Be careful that they do not become too brown on top, covering the dish with aluminum foil if necessary. Serve hot, directly from the dish.
LAYERED POTATO, ONION AND CELERY ROOT CASSEROLE
Categories Milk/Cream Onion Potato Side Bake Vegetarian Wheat/Gluten-Free Casserole/Gratin Root Vegetable Winter Swiss Cheese Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 12 to 14
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Butter 13 x 9 x 2-inch glass baking dish. Arrange 1/3 of celery root slices in dish. Top with 1/3 of potato slices. Sprinkle with salt and pepper, then 1/4 teaspoon nutmeg. Top with half of onion slices, half of garlic, then half of cheese. Repeat layering 1 more time. Cover with remaining celery root, then potatoes.
- Bring broth and cream to simmer in medium saucepan. Pour over vegetables. Sprinkle generously with salt and pepper. Cover baking dish with foil. Bake casserole 1 hour. Remove foil. Bake until vegetables are very tender and liquid bubbles thickly and is slightly absorbed, about 55 minutes longer. Remove from oven. Let stand 15 to 20 minutes; serve. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm, covered with foil, in 350°F oven, about 25 minutes.)
LAYERED BEEF CASSEROLE
On my busy days, I treasure meal-in-one recipes like this one. Toss together a salad, and dinner is ready in no time. -Dorothy Wiedeman, Eaton, Colorado
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a greased 13x9-in. baking dish, layer the potatoes, corn, green pepper, onion and carrots. Crumble beef over vegetables. Pour tomato sauce over top. Sprinkle with salt and pepper. , Cover and bake at 350° for 2 hours or until meat is no longer pink and a thermometer reads 160°. Sprinkle with cheese. Let stand for 10 minutes before serving., Freeze option: Before baking, cover and freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed, increasing time as needed to reach 160°. Sprinkle with cheese before serving.
Nutrition Facts : Calories 341 calories, Fat 11g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 526mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 4g fiber), Protein 23g protein.
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