YUKON GOLD POTATO CASSEROLE RECIPES

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.

Steps:

• Prep and assemble all ingredients.
• Butter, or lightly coat with cooking oil spray, a 9"x13" casserole; set aside.
• In a large bowl, using a large spoon, mix together both soups.
• Gradually mix in 1 can of milk.
• Add seasoned salt and pepper; mix well; set aside.
• Peel potatoes and slice four of them thin in food processor or on mandoline; immediately add to soup mixture and mix well.
• Change blade, on food processor, to grater/shredder (or use box grater); shred remaining two potatoes; immediately add to soup mixture and mix well.
• Add chopped ham and onion (if using) and mix well.
• Place oven rack in middle position and preheat oven to 350º F.
• Pour mixture into prepared dish and smooth down.
• Evenly distribute both cheeses over top; set aside.
• In a medium bowl, mix together crushed cornflakes and melted butter to coat.
• Sprinkle cornflakes even over top of cheese layer.
• Bake at 350º F for 1 1/2 hours, turning dish once after 45 minutes.
• Remove from oven and let rest for 5 minutes before serving.
• Cover and refrigerate leftovers.