Stick Potato Casserole Recipes

POTATO CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Grease a 2-quart baking dish with cooking spray.
• Peel the potatoes and cut them into 1-inch cubes. Place the potatoes and salt in a pressure cooker with water to cover and bring to a boil. Reduce the heat and simmer the potatoes until very tender, about 5 minutes. (If you do not have a pressure cooker, boil the potatoes in a pot of water with a pinch of salt until tender, about 20 minutes.)
• While the potatoes boil, cook the bacon in a medium skillet over medium heat until browned and cooked through, 8 to 10 minutes. Drain the bacon on paper towels and, when cool enough to handle, crumble it into small pieces. Set aside.
• Add the milk, mayonnaise, sour cream, butter, garlic salt, pepper and 1 cup of the cheese to a stand mixer with a paddle attachment. Whip the mixture until thoroughly combined. Drain the potatoes and add to the mixer. Mix again to combine and the potatoes are whipped smooth.
• Spoon the mixture into the prepared baking dish. Sprinkle the crumbled bacon and remaining 1 cup cheese over the top and bake until the cheese is melted and the casserole is heated through, about 20 minutes.

CHEESY POTATO CASSEROLE

Steps:

• Heat oven to 375 degrees F. Butter a 1 1/2 to 2-quart baking dish and sprinkle with just a bit of the shallot.
• Add the heavy cream to a medium saucepan along with the remaining shallot, garlic, salt and pepper. Place over medium heat and bring to a simmer while stirring. Let simmer until you see the liquid begin to thicken, 2 to 3 minutes.
• Layer 1/3 of the sliced potatoes in the baking dish, cover with some Cheddar and a sprinkling of Parmesan; repeat the layering 2 more times.
• Pour the hot liquid over the potatoes. Add the remaining cheese, cover with foil, and bake for 1 hour, then remove the foil to bake until the cheese is golden and brown, 15 to 20 minutes. Let rest for 10 minutes before slicing so it can settle.

CREAMY POTATO STICKS

Steps:

• In a small saucepan, combine flour and salt; gradually whisk in milk until smooth. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; whisk in soup and cheese until smooth. Set aside. , Cut potatoes into 4x1/2x1/2-in. sticks; place in a greased 13x9-in. baking dish. Sprinkle with onion. Top with cheese sauce. Bake, uncovered, at 350° for 55-60 minutes or until potatoes are tender. Sprinkle with paprika.

"IT'S A KEEPER!" FISH STICK CASSEROLE

Steps:

• In lg.
• bowl, stir together all ingredients except for half of the cheese and the fish sticks.
• Spread into 13x9 baking dish.
• Top with frozen fish sticks in 3 rows of 6 longways.
• Sprinkle evenly with the rest of the cheese, spreading, making sure some of it gets down in between and around fish sticks.
• Bake at 350•, uncovered, for about 35-40 minutes.
• Serve with coleslaw and garlic bread.

STICK POTATO CASSEROLE

Steps:

• Combine flour and salt in saucepan; whisk in milk until smooth.
• Bring to boil.
• Cook and stir 2 or 3 minutes.
• Remove from heat; whisk in soup and cheese until smooth.
• Set aside.
• Place potato"sticks" in a greased 15 x 11-inch pan.
• Sprinkle with onion and cover with cheese sauce.
• Bake at 350 degrees for 55 to 60 minutes.

MATCHSTICK POTATOES

Steps:

• Peel potatoes and cut sides and ends flat so that potato is a solid rectangle four inches long. Adjusting your mandolin accordingly, cut potatoes into matchstick shapes or, using a sharp knife, cut them by hand, rinsing blade frequently to remove starch. Place matchsticks in a bowl of ice cold water. After five minutes pour off starchy water and refill. Put bowl in the refrigerator and let potatoes soak for an hour, then drain in a colander and pat them dry with a paper towel. You might hasten the drying by spinning them in a salad spinner.
• In a deep, heavy kettle with a frying basket, heat oil, which should be about two inches deep, to 350 degrees. Add potatoes a handful at a time. (Do not add too many potatoes at once or you will reduce temperature. Potatoes will be soggy and won't brown.) As they begin to cook, shake basket to separate them. If they clump, poke them with a wooden spoon or tongs. When they are crisp and golden, remove them from oil with tongs. Drain on paper towels. Add salt. Repeat in batches. Keep them warm and crisp in a low oven.

TWICE BAKED POTATO CASSEROLE FROM CRISCO®

Steps:

• Heat oven to 350 degrees F. Coat a 2-quart casserole dish lightly with no-stick cooking spray.
• Cut potatoes into quarters. Place in large saucepan. Cover potatoes with water. Add 2 teaspoons salt. Bring to a boil. Cook about 15 to 20 minutes or just until potatoes are fork-tender. Drain. Place in prepared dish.
• Melt shortening in medium saucepan over medium heat. Add flour. Whisk until well combined. Gradually whisk in milk. Whisk in 1 teaspoon salt, pepper and paprika. Bring to a boil, whisking constantly. Remove from heat. Stir in sour cream, 3 tablespoons chives and 1 cup cheese. Pour evenly over potatoes. Top with remaining cheese and crumbled bacon.
• BAKE 20 to 25 minutes or until bubbly and golden brown. Let stand 10 minutes before serving. Garnish with remaining chives.