Baked Creamy Potato Casserole Recipes

Steps:

• Preheat oven to 350.
• Butter 2.5 quart casserole dish and set aside.
• Bring 6 quarts of water to boil.
• Peel the potatoes, rinse them, then slip them into the boiling water. Cook them until they are easily pierced with a fork (around 15 minutes). Drain, return to pot and immediately mash with hand-masher or beater.
• While potatoes are cooking, melt 1/4 cup butter in a saucepan over medium heat. Once melted, stir in the can of soup. Remove the pan from heat.
• Blend into soup mixture: sour cream, onion (reserve a few for garnish) and the shredded cheddar.
• Stir this soup mixture into the mashed potatoes.
• Pour it all into buttered 2.5 quart casserole.
• Mix cornflakes with melted 2 T. butter. Sprinkle on top of potatoes.
• Bake 45 minutes at 350.
• Sprinkle with reserved chopped green onions before serving.

Steps:

• Combine all ingredients; mix well. Place in a greased 8-in. square baking dish. Cover and bake at 350° for 70-75 minutes or until the potatoes are tender. Uncover and bake 10-15 minutes longer or until lightly browned.

Steps:

• In top of double boiler, combine all ingredients except cheese.
• Cook over boiling water for 20 minutes.
• Pour into buttered baking dish.
• Sprinkle with Parmesan cheese.
• Bake at 350 degrees for 30 minutes.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a small pot, heat the soup, butter or margarine and sour cream over low heat.
• Combine potatoes, green onion and 1 cup cheese into a large mixing bowl. Mix in the heated soup mixture. Season with salt and pepper. Pour into a 9x13 inch dish. Sprinkle one cup of cheese over the top of the casserole.
• Bake 30 to 45 minutes. Serve warm.

Steps:

• In a large saucepan, combine cream, butter and salt. Cook and stir over medium heat until butter is melted. Place potatoes in a greased 13-in. x 9-in. baking dish; pour cream mixture over potatoes. Sprinkle with Parmesan cheese., Bake, uncovered, at 350° for 45-55 minutes or until potatoes are tender and top is golden brown. Sprinkle with parsley if desired.

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. Peel and grate potatoes; place in a large bowl. Add the sour cream, cheddar cheese, 3 tablespoons butter, green onions, salt and pepper., Transfer to a greased 2-1/2-qt. baking dish. Drizzle with remaining butter. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Refrigerate any leftovers.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking pan.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Mix 1 can cream of mushroom soup, mushrooms, 3/4 cup milk, seasoned salt, and black pepper in a bowl; fold in potatoes.
• Spread half the potato mixture into the prepared baking pan; top with Cheddar cheese. Spoon 1/2 the ground beef over cheese layer. Top ground beef layer with remaining potato mixture; layer with remaining ground beef.
• Mix remaining 1 can cream of mushroom soup with 1/4 cup milk; pour mixture over ground beef layer.
• Bake in the preheated oven until casserole is bubbling, about 1 hour 20 minutes. Sprinkle French-fried onions over casserole; return to oven for 5 more minutes.

Steps:

• Peel onion as thinly as possible.
• Peel the potatoes and slice as evenly as possible, about 1/8" thick.
• In a 4 quart heavy-bottomed saucepan, melt the butter over medium heat.
• Add the onion slices.
• Stir with a wooden spoon and cook until the onions are wilted and translucent.
• Add the cream and bring to a boil.
• Add the potatoes, folding them into the cream with a rubber spatula to make sure each slice is well coated.
• Add nutmeg and season with salt and pepper.
• Simmer until the cream begins to thicken and the potatoes are almost tender.
• They should still have some resistance to the bite.
• **(Recipe can be completed to this stage well in advance. If you are not ready to proceed with serving the potatoes, remove them from the pan and store in a covered container in the refrigerator).
• Preheat the oven to 375 degrees F.
• In 6-8 shallow, oven-proof gratin dishes, OR individual casseroles, OR in one large Pyrex baking dish, spoon a layer of potatoes and cream mixture about 1 inch deep.
• (It is not necessary to grease the dishes first).
• **The casseroles can be assembled to this point well in advance of baking.
• The potatoes will not discolor since they are already partially cooked.
• Bake in the upper third of the oven at 375 degrees for 12-15 minutes, or until the tip of a knife slides easily into the potatoes and they are golden brown on top.
• Serves 6-8.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, and cut into cubes.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
• Preheat oven to 325 degrees F (160 degrees C). Lightly grease an 8-quart baking dish.
• Combine potatoes and bacon in a large bowl. Mix Cheddar cheese, cheese sauce, sour cream, mayonnaise, onions, chives, salt, and pepper in a bowl. Stir cheese mixture into potatoes; transfer to baking dish and cover with aluminum foil.
• Bake in preheated for 50 minutes; remove foil and continue baking until cheese is bubbly and lightly browned, about 10 minutes.

Steps:

• Heat oven to 190C/170C fan/gas 5. Boil the potatoes for 3 mins to soften a little, then drain. When cool enough to handle, slice into 5mm pieces. Cook the onion in the butter in a pan until softened, about 5 mins, then pour over the wine, milk and cream and heat through. Place the potato slices into a large bowl, pour over the cream mixture, sage leaves and half the cheese. Carefully stir until the potato slices are coated.
• Grease a large baking dish (about 20 x 30cm) with a little butter, then tip the potatoes in. Smooth over the top, scatter over the remaining cheese and season with black pepper. Cover with foil and cook for 30 mins, then uncover and cook 30-40 mins more until a fork slides in easily and the top is golden brown.

Steps:

• Combine all ingredients in a large bowl and mix well.
• Place into a greased 9 inch square baking dish.
• Cover and bake at 350 degrees for 70 t0 75 minutes or until the potatoes are tender.
• Uncover and bake for 10- 15 minutes longer or until lightly browned.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Combine potatoes and butter in a large bowl; stir to coat. Add chicken stock, cream cheese, mozzarella cheese, onion, sour cream, powdered milk, chives, tarragon, sea salt, sage, and black pepper; stir well. Fold in egg until well incorporated. Pour into a 9x13-inch casserole dish.
• Bake in the preheated oven until browned and eggs are set, 30 to 40 minutes.

Steps:

• Scoop out and mash potatoes lightly until consistent size.
• Place half in greased 13x9 baking dish.
• Sprinkle with half the salt, pepper, garlic and bacon.
• Mix together sour cream and cream cheese.
• Top with half the sour cream and cream cheese mix, and cheeses.
• Repeat layers.
• Bake, uncovered at 350* for 25 minutes.
• Sprinkle with onions.