Yummyholidaypotatoes Recipes

YUMMY HOLIDAY POTATOES

Yummy Holiday Potatoes image

I posted this here for safe keeping - this recipe has been in my family for years - these are the BEST potatoes - if having with gravy leave cheese off top if you prefer. If having with ham or no gravy - add shredded cheddar to the top - EXCELLENT!!!!

Provided by greyghost

Categories Potato

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 5

Ingredients

9 -12 peeled and cut potatoes
1 (8 ounce) package cream cheese
1 (8 ounce) container sour cream
1 -2 tablespoon butter
salt and pepper

Steps:

Cook and mash potatoes.
Add the remaining ingredients and mix together.
Put in casserole dish and add extra shredded cheddar on top if prefer.
Place in oven to melt top layer of cheese - 350 degrees.
Can be made a day ahead and reheated about 30 mins at 350 degrees - this is what I prefer to do - makes all the flavors blend together.
Can add more or less sour cream and cream cheese as prefer.

Nutrition Facts : Calories 360.2, Fat 17.8, SaturatedFat 11.1, Cholesterol 48.2, Sodium 124.4, Carbohydrate 43.9, Fiber 5.3, Sugar 2, Protein 7.9

COLORFUL HOLIDAY POTATOES

Colorful Holiday Potatoes image

This recipe has grown into one of my favorite side dishes; and I started out not even liking sweet potatoes! This has changed my opinion forever! Adapted from a Honey Baked Ham recipe I picked up years ago.

Provided by Cook4_6

Categories Potato

Time 2h15m

Yield 16 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs red potatoes, peeled
1 lb sweet potato, peeled
5 tablespoons flour
4 tablespoons butter, softened
1 1/2 cups milk
1 cup chicken broth
1 cup Fontina cheese (can substitute white cheddar)
3/4 cup grated parmesan cheese, separated
1 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

Preheat oven to 350°F.
Grease an 11 x 7 x 1 1/2-inch baking dish; set aside.
Slice potatoes 1/8 inch thin; place in water for 20 minutes.
In small bowl, mix flour and butter until smooth.
In medium saucepan; heat milk and broth over medium low heat.
Add flour mixture to hot milk; cook stirring until thickened and bubbly.
Reduce to low; stir in 1/2 cup parmesan and 1/2 cup fontina cheese, thyme, salt and pepper mixing well.
Remove from heat.
Alternate layers of drained potato with sweet potato adding 1/4 of sauce and 1/8 cup fontina between each layer.
Top with 1/4 cup parmesan.
Bake covered with foil for 45 minutes.
Remove foil and continue to bake for 45-55 minutes until potatoes are tender and top is browned.
Allow to sit for 10 minutes before serving.

Nutrition Facts : Calories 153.2, Fat 7.3, SaturatedFat 4.5, Cholesterol 22.8, Sodium 296, Carbohydrate 15.8, Fiber 1.7, Sugar 1.8, Protein 6.1

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