MUSHROOM AND POTATO BAKE RECIPES

Name: Holiday Potato Bake
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 12 servings.
Ingredients: 3 pounds potatoes, peeled and cut into 1/2-inch cubes; 3 medium carrots, shredded; 3 celery ribs, trimmed and diced; 1 medium onion, diced; 2 cups shredded sharp cheddar cheese, divided; 1/2 cup butter, cubed; 4 ounces cream cheese, softened; 1/4 cup plus 1 tablespoon minced fresh parsley, divided; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/4 cup chopped ripe olives

HOLIDAY POTATO BAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Holiday Potato Bake Recipe: How to Make It - Taste of Home image

I have made this at Thanksgiving and Christmas for the past several years; my family requests this dish all the time, even when it's not a holiday! Happy, cherished family memories. —Vickie West, Long Beach, California

Provided by Taste of Home

Categories Side Dishes

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 12 servings.

Number Of Ingredients 11

Ingredients

3 pounds potatoes, peeled and cut into 1/2-inch cubes
3 medium carrots, shredded
3 celery ribs, trimmed and diced
1 medium onion, diced
2 cups shredded sharp cheddar cheese, divided
1/2 cup butter, cubed
4 ounces cream cheese, softened
1/4 cup plus 1 tablespoon minced fresh parsley, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup chopped ripe olives

Steps:

Preheat oven to 350°. Place potatoes, carrots, celery and onion in a Dutch oven; add water to cover. Cook, covered, until vegetables are almost tender, 8-10 minutes. Drain. Return to Dutch oven; toss with 1-3/4 cups cheddar cheese, butter, cream cheese, 1/4 cup parsley, salt and pepper., Transfer to a greased 13x9-in. baking dish. Top with olives and remaining cheese. Bake, uncovered, until bubbly and cheese is melted, 15-20 minutes. To serve, sprinkle with remaining parsley.

Nutrition Facts : Calories 271 calories, FatContent 19g fat (11g saturated fat), CholesterolContent 52mg cholesterol, SodiumContent 375mg sodium, CarbohydrateContent 19g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 7g protein.

POTATO CRUST QUICHE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Potato Crust Quiche Recipe: How to Make It - Taste of Home image

My husband and I have lived in four different states, and we've grown potatoes in every one of them. I mostly make this dish for family, but company loves it, too. It's almost a meal in itself—all you need to add is a salad. —Nancy Smith, Scottsdale, Arizona

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 8 servings.

Number Of Ingredients 16

Ingredients

CRUST:
4 cups coarsely shredded uncooked potatoes (about 4 large)
1/2 cup chopped onion
1 large egg, lightly beaten
1 cup all-purpose flour
1/2 teaspoon salt
FILLING:
1-1/2 cups shredded Colby cheese, divided
1/2 cup chopped onion
1-1/2 cups cubed fully cooked ham
1-1/2 cups fresh broccoli florets
3 large eggs, lightly beaten
1 cup half-and-half cream
1/2 teaspoon salt
Dash ground nutmeg
Paprika

Steps:

In a large bowl, combine crust ingredients; press into a well-greased 10-in. deep-dish pie plate. Bake at 400° for 20 minutes. , Remove from oven; reduce heat to 350°. Add 1 cup cheese, onion, ham and broccoli to crust. Whisk the eggs, cream, salt and nutmeg; pour over broccoli. Sprinkle with paprika. , Bake for 35-40 minutes or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 358 calories, FatContent 15g fat (8g saturated fat), CholesterolContent 155mg cholesterol, SodiumContent 833mg sodium, CarbohydrateContent 35g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 18g protein.

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