POTATO SOUR CREAM CASSEROLE RECIPES

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MASHED POTATO CASSEROLE RECIPE - NYT COOKING



Mashed Potato Casserole Recipe - NYT Cooking image

This casserole may upset some mashed potato purists, but take heart: one bite and they'll be won over. The genius of this recipe, besides its utter deliciousness, is that it can be made the day before, or even two. Cook the potatoes, assemble the casserole, wrap tightly and store it in the refrigerator. When dinnertime comes, dust it with the cheese, butter and bread crumbs and bake the whole thing off. (And for everything you need to know to make perfect potatoes, visit our potato guide.)

Provided by Melissa Clark

Total Time 40 minutes

Yield 12 to 14 servings

Number Of Ingredients 8

14 tablespoons unsalted butter, softened, and more for the pan
6 pounds Yukon Gold potatoes, peeled and cut into chunks
2 tablespoons plus 1 teaspoon kosher salt
1 1/2 cups sour cream
1 teaspoon black pepper
6 tablespoons finely chopped chives
2/3 cup bread crumbs
2/3 cup grated Parmigiano-Reggiano cheese

Steps:

  • Lightly grease a 9-inch-by-13-inch baking pan.
  • In a large pot, bring the potatoes, 4 quarts water and 2 tablespoons salt to a boil. Boil potatoes until fork tender, about 20 minutes. Drain.
  • Mash potatoes with 10 tablespoons butter, sour cream, 1 teaspoon salt, and pepper. Mash in the chives. Taste and adjust seasoning, if necessary. Spread potatoes into the prepared pan. Cover and refrigerate for up to three days.
  • In a small bowl, combine the remaining 4 tablespoons butter, bread crumbs and cheese. Mix together until it forms coarse crumbs. Crumbs can be refrigerated for three days.
  • Heat the oven to 400 degrees. Sprinkle crumbs over the top of the potato casserole and bake until golden and crisp, 30 to 40 minutes.

Nutrition Facts : @context http//schema.org, Calories 341, UnsaturatedFatContent 6 grams, CarbohydrateContent 39 grams, FatContent 18 grams, FiberContent 5 grams, ProteinContent 7 grams, SaturatedFatContent 11 grams, SodiumContent 570 milligrams, SugarContent 3 grams, TransFatContent 0 grams

TWICE BAKED POTATO CASSEROLE | JUST A PINCH RECIPES



Twice Baked Potato Casserole | Just A Pinch Recipes image

Cheesy and full of bacon, this side dish casserole is amazing. It has all the flavors of a loaded potato, just in casserole form. You can serve this at a cookout alongside steaks and burgers. It would be delicious alongside baked chicken too. If you want a more buttery taste, use Yukon Gold potatoes.

Provided by Sue Adame @fortheloveoffood

Categories     Potatoes

Prep Time 1 hours

Cook Time 20 minutes

Yield 6

Number Of Ingredients 8

7 medium red potatoes, baked
1/4 teaspoon(s) salt
1/4 teaspoon(s) black pepper
1 pound(s) bacon, cooked and crumbled
3 cup(s) sour cream
2 cup(s) mozzarella cheese, shredded
2 cup(s) cheddar cheese, shredded
3 - green onion, sliced

Steps:

  • Cut baked potatoes into 1-inch cubes.
  • Grease a 13 x 9 baking dish.
  • Place half the potatoes in a greased baking dish.
  • Sprinkle with half the salt, pepper, and bacon. Top with half the sour cream.
  • Then top with half of the mozzarella and cheddar cheeses. Repeat the layers - salt, pepper, bacon, sour cream and cheese.
  • Bake uncovered at 350° for 20-25 minutes or until cheeses are melted.
  • Sprinkle with the sliced green onion.

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Cheesy and full of bacon, this side dish casserole is amazing. It has all the flavors of a loaded potato, just in casserole form. You can serve this at a cookout alongside steaks and burgers. It would be delicious alongside baked chicken too. If you want a more buttery taste, use Yukon Gold potatoes.
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