MAKE AHEAD THANKSGIVING SIDE DISHES RECIPES

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

Ingredients

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

Ingredients

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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