POTATO LAYERED CASSEROLE RECIPES

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LAYERED POTATO AND CHEESE CASSEROLE RECIPE - FOOD.COM



Layered Potato and Cheese Casserole Recipe - Food.com image

Seek out authentic Italian fontina, the semisoft mild cheese from the Valle d' Aosta. Offer this classic baked dish as a substantial first course or as a simple main course at lunch, perhaps accompanied by a green salad -

Total Time 1 hours 30 minutes

Prep Time 0S

Cook Time 1 hours 30 minutes

Yield 6 serving(s)

Number Of Ingredients 6

2 lbs baking potatoes, of uniform size
1 tablespoon unsalted butter
salt
1 cup Fontina cheese, shredded
2/3 cup parmesan cheese, grated
1 cup light meat stock

Steps:

  • Have ready a large bowl of water. Peel the potatoes and slice them into thin rounds. As soon as they are skiced, place them in the water. When they have all bveen sliced, drain well and lay out on a kitchen towel to dry.
  • Preheat an oven to 300°F Grease a baking dish about 9 1/2 inches in diameter with the butter. In the prepared dish, layer some of the potato slices in a circle, with the slices slightly overlapping, to form a flower,.
  • Sprinkle with a pinch of salt and a small handful of each of the cheeses. Repeat the layering until yo have used up all the potatoes, finishing with the cheeses. Pour the meat stock over the surface.
  • Bake until potatoes are tender when pierced with a toothpick and the top is slightly golden, about 1 1/2 hours. Be careful that they do not become too brown on top, covering the dish with aluminum foil if necessary. Serve hot, directly from the dish.

Nutrition Facts : Calories 266.6, FatContent 10.9, SaturatedFatContent 6.6, CholesterolContent 35.8, SodiumContent 320.3, CarbohydrateContent 31.2, FiberContent 2.7, SugarContent 1.7, ProteinContent 11.7

LAYERED POTATO BEEF CASSEROLE RECIPE: HOW TO MAKE IT



Layered Potato Beef Casserole Recipe: How to Make It image

Beef stew gives a repeat performance that’ll earn rave reviews. A little bit of hands-on time, and you’ll have 50 minutes to relax before dinner. —Margie Williams, Mt. Juliet, Tennessee

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 15 minutes

Prep Time 25 minutes

Cook Time 50 minutes

Yield 6 servings.

Number Of Ingredients 12

3 tablespoons butter, divided
2 tablespoons all-purpose flour
3/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/8 teaspoon salt
2 cups 2% milk
2 cups shredded sharp cheddar cheese
4 cups leftover beef stew
4 medium Yukon potatoes, thinly sliced
1/3 cup crushed butter-flavored crackers (about 8 crackers)
1 tablespoon dried parsley flakes
1/4 teaspoon garlic powder

Steps:

  • Melt 2 tablespoons butter in a large saucepan. Stir in the flour, rosemary, pepper and salt until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted., Spoon 2 cups stew into a greased 2-1/2 qt. baking dish. Layer with half of the potatoes and sauce mixture. Layer with remaining stew, potatoes and sauce., Cover and bake at 400° for 45-50 minutes or until potatoes are tender. In a microwave, melt the remaining butter. Stir in the crackers, parsley and garlic powder. Sprinkle over casserole. Bake, uncovered, 5-10 minutes longer or until bubbly and topping is golden brown. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 541 calories, FatContent 28g fat (14g saturated fat), CholesterolContent 88mg cholesterol, SodiumContent 872mg sodium, CarbohydrateContent 48g carbohydrate (8g sugars, FiberContent 5g fiber), ProteinContent 26g protein.

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LAYERED POTATO AND CHEESE CASSEROLE RECIPE - FOOD.COM
Seek out authentic Italian fontina, the semisoft mild cheese from the Valle d' Aosta. Offer this classic baked dish as a substantial first course or as a simple main course at lunch, perhaps accompanied by a green salad -
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