CHEESY POTATOES WITH CORNFLAKE TOPPING RECIPES

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MAKE-AHEAD CHEESY POTATO CASSEROLE | THANKSGIVING SIDE ...



Make-Ahead Cheesy Potato Casserole | Thanksgiving Side ... image

Chef Ronnie Woo shares an easy Thanksgiving potato casserole loaded with cheese that you can make ahead + freeze.

Provided by Chef Ronnie Woo

Number Of Ingredients 16

3 pounds Yukon gold (or new red) potatoes
diced
2 cups grated sharp cheddar cheese
1 cup sour cream
1 cup cream cheese
softened
4 tablespoons (½ stick) unsalted butter
melted
¼ cup finely chopped green onions (dark green parts only)
¼ cup grated Parmesan cheese
Dash of hot sauce (optional)
Kosher salt and ground black pepper
1 large russet potato
sliced very thin on a mandoline (optional)
2 tablespoons canola oil (optional)
1 teaspoon fresh or dried thyme leaves

Steps:

  • Preheat the oven to 400°F
  • In a large pot, add the diced potatoes and cover with cold water
  • Bring to a simmer and cook until al dente, about 7 to 9 minutes
  • Drain and set aside
  • In a large bowl, mix together the cheddar cheese, sour cream, cream cheese, butter, green onions, Parmesan and hot sauce (if using) until thoroughly combined
  • Add the al dente potatoes and season with salt and pepper
  • Gently mix until fully combined, then transfer to a greased 9 x 9-inch baking dish
  • If you're making the optional sliced potato topping, continue here
  • If not, jump to the next paragraph
  • In a medium bowl, gently toss the potato slices and canola oil until evenly coated
  • Arrange the potato slices with overlapping edges on top of the potato mixture until completely covered
  • Season with salt and pepper
  • Bake on the center rack until the top is golden brown, about 20 to 25 minutes
  • Garnish with thyme leaves right before serving
  • Storage Instructions: Cool completely, cover tightly with plastic wrap and refrigerate for up to 3 days
  • Freezing, Thawing and Reheating Instructions: Cool completely, cover tightly in plastic wrap and freeze for up to 2 months
  • For best results, defrost in the fridge overnight before reheating
  • Preheat oven to 375°F and bake until thoroughly warmed through, about 15 to 20 minutes
  • To bake directly from frozen, preheat the oven to 375°F and bake until thoroughly warmed through, about 30 to 35 minutes

MAKE-AHEAD CHEESY POTATO CASSEROLE | THANKSGIVING SIDE ...



Make-Ahead Cheesy Potato Casserole | Thanksgiving Side ... image

Chef Ronnie Woo shares an easy Thanksgiving potato casserole loaded with cheese that you can make ahead + freeze.

Provided by Chef Ronnie Woo

Number Of Ingredients 16

3 pounds Yukon gold (or new red) potatoes
diced
2 cups grated sharp cheddar cheese
1 cup sour cream
1 cup cream cheese
softened
4 tablespoons (½ stick) unsalted butter
melted
¼ cup finely chopped green onions (dark green parts only)
¼ cup grated Parmesan cheese
Dash of hot sauce (optional)
Kosher salt and ground black pepper
1 large russet potato
sliced very thin on a mandoline (optional)
2 tablespoons canola oil (optional)
1 teaspoon fresh or dried thyme leaves

Steps:

  • Preheat the oven to 400°F
  • In a large pot, add the diced potatoes and cover with cold water
  • Bring to a simmer and cook until al dente, about 7 to 9 minutes
  • Drain and set aside
  • In a large bowl, mix together the cheddar cheese, sour cream, cream cheese, butter, green onions, Parmesan and hot sauce (if using) until thoroughly combined
  • Add the al dente potatoes and season with salt and pepper
  • Gently mix until fully combined, then transfer to a greased 9 x 9-inch baking dish
  • If you're making the optional sliced potato topping, continue here
  • If not, jump to the next paragraph
  • In a medium bowl, gently toss the potato slices and canola oil until evenly coated
  • Arrange the potato slices with overlapping edges on top of the potato mixture until completely covered
  • Season with salt and pepper
  • Bake on the center rack until the top is golden brown, about 20 to 25 minutes
  • Garnish with thyme leaves right before serving
  • Storage Instructions: Cool completely, cover tightly with plastic wrap and refrigerate for up to 3 days
  • Freezing, Thawing and Reheating Instructions: Cool completely, cover tightly in plastic wrap and freeze for up to 2 months
  • For best results, defrost in the fridge overnight before reheating
  • Preheat oven to 375°F and bake until thoroughly warmed through, about 15 to 20 minutes
  • To bake directly from frozen, preheat the oven to 375°F and bake until thoroughly warmed through, about 30 to 35 minutes

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