5 Cheese Russet Potato Casserole Recipes

HOMEMADE CHEESY POTATO CASSEROLE

Steps:

• Peel the russet potatoes.
• Slice them into planks, then strips, and dice them into bite-sized cubes.
• Place the cubed potatoes into a pot of water, bring to a boil and cook for 8 minutes.
• Remove and drain the potatoes in a colander then side aside to let them cool.
• Preheat the oven to 350 degrees. Coat a 9 x 13 baking dish with butter or cooking spray.
• Melt the butter over medium heat then add the diced onions.
• Cook for a few minutes, stirring occasionally until softened.
• Add the minced garlic and cook, stirring constantly, for 1 minute.
• Sprinkle in the flour and stir, cooking for 2-3 minutes.
• Very slowly, pour in the cup of broth and cup of whole milk, while whisking.
• Continue to stir until thickened, about 6-8 minutes.
• Season with sea salt and freshly cracked pepper, to taste. Remove from the heat.
• Add the cooked and drained potatoes to the saucepan with the thickened gravy along with sour cream, Colby cheese, and green onions.
• Stir until well combined; taste and season with sea salt and freshly cracked pepper, to taste.
• Pour into the prepared baking dish.
• Place into the oven and bake in the oven for 1 hour or until bubbly and lightly golden.
• Remove from the oven and let cool for about 15-20 minutes before serving. Enjoy.

EASY CHEESY POTATOES

Steps:

• Preheat oven to 375˚F and grease a 9x13 inch baking dish.
• If using fresh potatoes, place in a saucepan with cold water. Simmer 12-14 minutes or until fork tender. Drain and allow to cool slightly.
• Melt butter, add sour cream, soup, onion and 1 ½ cups cheese.
• Toss in the potatoes (or frozen hash brown potatoes) and combine. Spread into a prepared baking dish.
• Top with remaining cheese and bake for 28-30 minutes or until browned and bubbly.

5 CHEESE RUSSET POTATO CASSEROLE

Steps:

• 1. Please Note: As with most casserole dishes, you can add or delete the items you do not like. You CAN ALSO ONLY USE 2 CHEESES if you prefer, but I wanted to build on the flavors and used what I had in the fridge. PREHEAT OVEN TO 350 DEGREES F. This is the size dish I used for the casserole.
• 2. You will need about 3 pounds of Russet Potatoes.
• 3. Peel Potatoes.
• 4. Slice or cube potatoes into desired size pieces.Then wash thourgly.
• 5. Add potatoes to a large pot. Cover with water, add 2 teaspoons of kosher salt. Bring to a boil and boil for about 5 to 7 minutes. THIS REDUCES THE COOKING TIME IN THE OVEN.
• 6. Pour into colander to drain.
• 7. Chop peppers.
• 8. Chop celery and both onions and put into a microwaveable bowl. Add 2 tablespoons of butter, and microwave for about 5-6 minutes. This too minimizes the cooking time in the oven.
• 9. Stir to blend vegetables together. Remove from microwave and add both soups, sour cream, remaining salt , lemon pepper, and stir to blend.
• 10. Add feta crumbles, and sharp shredded cheddar cheese, shredded monetary jack and chopped chive, blend together with large spoon or spatula.
• 11. Cube the pepper jack cheese & add to bowl and stir. Now add the sliced potatoes and stir with large spoon, till completely mixed together.
• 12. Spray a 9X12X2 inch casserole dish with cooking spray.
• 13. Add half of potato mixture to dish, then sprinkle with coarse black pepper, then add half of the shredded Swiss cheese on top.
• 14. Now add the remaining potato mixture and repeat steps with cheese, & pepper but add additional chopped chive if desired.
• 15. Crumble corn Flakes in a zip lock bag.
• 16. Melt butter in microwave, then add melted butter to crumbled corn flake crumbs. Then sprinkle over top of potato casserole dish. Bake in preheated 350 degrees F. oven for approximately 1 hour, or until mixture is hot and bubbly.
• 17. Remove from oven and garnish with additional pepper rings if desired

POTATO CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Grease a 2-quart baking dish with cooking spray.
• Peel the potatoes and cut them into 1-inch cubes. Place the potatoes and salt in a pressure cooker with water to cover and bring to a boil. Reduce the heat and simmer the potatoes until very tender, about 5 minutes. (If you do not have a pressure cooker, boil the potatoes in a pot of water with a pinch of salt until tender, about 20 minutes.)
• While the potatoes boil, cook the bacon in a medium skillet over medium heat until browned and cooked through, 8 to 10 minutes. Drain the bacon on paper towels and, when cool enough to handle, crumble it into small pieces. Set aside.
• Add the milk, mayonnaise, sour cream, butter, garlic salt, pepper and 1 cup of the cheese to a stand mixer with a paddle attachment. Whip the mixture until thoroughly combined. Drain the potatoes and add to the mixer. Mix again to combine and the potatoes are whipped smooth.
• Spoon the mixture into the prepared baking dish. Sprinkle the crumbled bacon and remaining 1 cup cheese over the top and bake until the cheese is melted and the casserole is heated through, about 20 minutes.

CHEESY POTATO CASSEROLE

Steps:

• Heat oven to 375 degrees F. Butter a 1 1/2 to 2-quart baking dish and sprinkle with just a bit of the shallot.
• Add the heavy cream to a medium saucepan along with the remaining shallot, garlic, salt and pepper. Place over medium heat and bring to a simmer while stirring. Let simmer until you see the liquid begin to thicken, 2 to 3 minutes.
• Layer 1/3 of the sliced potatoes in the baking dish, cover with some Cheddar and a sprinkling of Parmesan; repeat the layering 2 more times.
• Pour the hot liquid over the potatoes. Add the remaining cheese, cover with foil, and bake for 1 hour, then remove the foil to bake until the cheese is golden and brown, 15 to 20 minutes. Let rest for 10 minutes before slicing so it can settle.

CHEESY POTATO CASSEROLE RECIPE BY TASTY

Steps:

• Place potatoes on a baking sheet and poke holes in two sides with a fork.
• Coat potatoes with olive oil, and sprinkle with salt and pepper.
• Bake for at 425°F (220°C) for 45 minutes.
• Remove potatoes from oven, and let cool. Chop into 1-inch (2 ½ cm) pieces.
• Lay half of the potatoes on the bottom of a greased 9x13 inch (23x33 cm) baking dish.
• Sprinkle on half of the bacon, spread half of the sour cream, and sprinkle on half of the cheese.
• Repeat for a second layer.
• Bake for 20 minutes at reduced temp of 350°F (180°C), or until cheese is golden brown and the edges start crisping up.
• Sprinkle with chives.
• Enjoy!