Sarahs Potluck Potatoes Recipes

CHEESY POTLUCK POTATOES

Steps:

• Preheat the oven to 350. Lightly mist a 9 x 13 baking dish with cooking spray and set aside.
• In a large bowl, combine all the ingredients except the corn flakes and stir until thoroughly combined.
• Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the corn flakes over the top and bake for one hour until potatoes are cooked through. Slice into eight pieces and serve.

PARTY POTATOES

Steps:

• Preheat oven to 350F.
• Add all the ingredients to a large bowl and stir to combine. Spread in a 9x13 baking dish.
• Bake for 1 hour.
• Turn the oven to broil on low. Broil for 1 minute or until the top starts to brown. Keep an eye on it because it will burn easily!
• Remove from oven and serve hot.

POTLUCK POTATOES

Steps:

• Mix all ingredients together.
• Put mixture in a greased 13 x 9 pan.
• Bake at 325 degrees Fahrenheit for 1 hour.

POTLUCK POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
• Mix Cheddar cheese, potato soup, sour cream, cream cheese, green onions, garlic, and salt together in a large bowl. Fold potatoes into the mixture; pour prepared casserole dish. Top with Parmesan cheese.
• Bake in the preheated oven until bubbling and cheese is golden brown, about 1 hour.

CREAMY POTLUCK POTATOES

Steps:

• In a large saucepan cook potatoes for 10 to 12 minutes or until tender.
• Drain rinse with cold water.
• Drain again.
• In a large bowl stir together the soup sour cream cream cheese and butter.
• Stir in 1/4 cup of the shredded cheese, 3 tbsp of the green onions, milk garlic salt and pepper.
• Stir in potatoes.
• Put in 2 quart baking dish.
• Bake at 350°F for 25 to 30 minutes or until heated through.
• Sprinkle with remaining 1/2 cup cheese.
• Let stand 5 minutes.
• Sprinkle with remaining green onions.

SARAH'S SMASHED POTATOES

Steps:

• Preheat oven to 450 degrees. In a large pot, bring potatoes to a boil in salted water; reduce heat and simmer until just tender, about 15 minutes. Drain and transfer to a baking sheet. Let cool 5 minutes, then lightly crush each potato with the heel of your hand. Drizzle generously with olive oil and season with salt. Roast until golden brown and crisp, about 35 minutes, turning once.