RACHAEL RAY SWEET POTATO CASSEROLE RECIPES

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

Steps:

• Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
• While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
• Preheat broiler to high. Fill a small flameproof rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.