Nancys Potato Casserole Recipes

Steps:

• 1. Mix sweet potatoes, sugar, milk, vanilla, melted margarine, and eggs together with an electric mixer. Grease a 9x9" pan (glass o.k. too).
• 2. Mix topping ingredients (coconut, pecans, melted margarine, brown sugar, and flour) altogether.
• 3. Pour sweet potatoes into the greased baking dish.
• 4. Evenly sprinkle topping mixture over sweet potato mixture.
• 5. Bake at 300 degrees for 45 minutes uncovered.

Steps:

• Preheat oven to 400 degrees.
• Place the thinly sliced potatoes in a greased baking dish.
• Combine the remaining ingreadients and pour over the potatoes.
• Bake covered for 35 minutes. Makes about 6 servings.
• Make sure you slice the potatoes thinly, or you may have a harder time getting the pototes cooked in the 35 minute time frame.
• I had to cook mine longer the first time, as I had sliced them a bit wide.

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.

Steps:

• Preheat the oven to 375 degrees F. Grease a 9-by-13-inch casserole dish with butter.
• Place the potatoes in a large pot and cover completely with water. Bring to a simmer and cook until the potatoes are tender and easily pierced with the tip of a sharp knife, about 20 minutes. Drain and mash the potatoes in a large bowl. Add the butter, milk, sour cream, cream cheese and some salt and pepper, then fold to combine. Transfer the potatoes to the prepared casserole dish.
• In a medium bowl, whisk the heavy cream until medium peaks form. Fold in the cheese and horseradish, and season with salt and pepper. Spread the whipped cream over the potatoes evenly to cover. Bake until the potatoes are heated through and the top is light brown, about 1 hour 30 minutes.
• Rest the potatoes for 10 minutes, and then serve.

Steps:

• Preheat the oven to 400 degrees F. Heat the olive oil in a large cast iron-skillet over medium high heat. Add the potatoes, carrots, onion and butternut squash and let cook until golden brown, about 5 minutes. Add the thyme springs, butter and some salt and pepper and let the butter melt.
• Sprinkle the flour over the vegetables, stir to combine and cook for 3 minutes. Slowly stir in the chicken broth and milk and cook until thickened. Stir in the Cheddar.
• Top the vegetables with the breadcrumbs bake until golden brown and bubbly, 15 to 20 minutes. Let rest for 10 minutes before serving.