Best Holiday Potato Casserole With Gouda Garlic And Thyme Recipes

SCALLOPED POTATO GRATIN

Steps:

• Preheat the oven to 400 degrees F.
• In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg and some salt and pepper.
• While the cream is heating up, butter a casserole dish. Use a slotted spoon to remove the bay leaves and thyme. Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes. Dust the Parmesan over the potatoes. Season the mix with a little bit of salt and pepper. Mix to gently incorporate. Spoon a little bit of the cream into the bottom of the casserole dish. Then spoon the potatoes in. Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top. Top with some Parmesan and fresh thyme leaves. Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 40 minutes.

HOLIDAY POTATO CASSEROLE WITH GOUDA, GARLIC, AND THYME

Steps:

• Adjust one oven rack to lower-middle position and second oven rack to highest position; heat oven to 400 degrees.
• Toss together cheese, garlic, and thyme in small bowl; set aside.
• Heat butter in medium saucepan over medium heat until foaming; whisk in flour and cook until golden and bubbly, about 30 seconds.
• Whisking constantly, gradually add chicken stock. Increase heat to high, add bay leaf, and bring to boil.
• Reduce heat to medium and simmer, stirring occasionally, until mixture thickens, about 2 minutes. Off heat, remove and discard bay leaf; cover to keep sauce warm.
• Alternating Yukon Gold and russet slices, arrange a third of potatoes in snug overlapping rows in 9x13 baking dish, Sprinkle potato layer evenly with 1/4 teaspoon salt, 1/4 teaspoon pepper, and a third of cheese mixture. Make a second layer with same amount of potatoes, salt, pepper, and cheese. Make a third layer with same amount of potatoes, salt, and pepper, but reserve remaining cheese. Pour warm sauce over potatoes, tilting pan side to side to distribute evenly.
• Cover with foil and bake on lower-middle rack 45 minutes.
• Remove foil and continue to bake until potatoes are tender, about 45 minutes longer.
• Remove potatoes from oven and sprinkle with remaining cheese; bake on highest rack until cheese is golden brown, about 5 minutes.
• Cool 10 minutes and serve.

HOLIDAY POTATO CASSEROLE

Steps:

• Put the quartered potatoes in a large saucepan and cover with water. Add about 1 teaspoon per quart of water. Cover the pan and place it over medium-high heat. Bring to a boil, reduce the heat to medium-low, and cook until the potatoes are tender. Drain, transfer to a large bowl and mash.
• Heat the oven to 350 F/180 C/Gas 4. Butter a 2-quart baking dish.
• Add butter and cream cheese to the potatoes. With an electric mixer, beat until well blended. Do not overbeat. Add 1/2 cup cheddar cheese and next 6 ingredients and stir to blend thoroughly.
• Spoon the potatoes into the prepared baking dish. Bake in the preheated oven for 25 to 35 minutes, or until the potatoes are hot and bubbling around the edges.
• Sprinkle with remaining 1/2 cup of cheddar cheese; bake for about 5 minutes longer, or until cheese melts.
• To make ahead, prepare the casserole the night before, except for the cheese topping.
• Cover and refrigerate overnight.
• Take the casserole out of the refrigerator about 30 minutes before baking time.
• Bake as directed until hot, adding the remaining 1/2 cup of cheese about 5 minutes before it's done.

CREAMY GARLIC MASHED POTATO CASSEROLE

Steps:

• Put everything, except the cheddar cheese in a large pot or bowl.
• Using a mixer blend until smooth.
• Spoon into a casserole dish that's been sprayed lightly with cooking oil.
• Cover and bake at 325 degrees for 40 minutes.
• Uncover and sprinkle with cheddar cheese.
• Bake 5-10 minutes just until cheese melts.

GOUDA MASHED POTATO CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Boil potatoes in salted water in large pot over high heat until tender, 12 minutes.
• Drain, return potatoes to the pot, and dry over medium heat for 1 minute.
• Turn off heat, add milk, sour cream, and butter; mash until smooth, cover, and set aside.
• Saute bacon in a skillet over medium-high heat until crisp.
• Drain on a paper-towel lined plate, then stir into mashed potatoes; season with salt.
• Assemble casserole, spreading half the potatoes in a 2 quart casserole dish.
• Top with 1 cup of gouda, spread with remaining potatoes, then top with remaining cheese.
• Bake until golden, 30 minutes.
• Garnish with chives.

GARLIC MASHED POTATO CASSEROLE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return to pot.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a glass baking dish.
• Combine milk, cream cheese, 1/3 cup green onions, egg, butter, garlic, and salt in a bowl. Pour onto the prepared potatoes. Mash together until mixture is smooth. Spoon into the prepared baking dish. Sprinkle with Cheddar cheese and remaining green onions.
• Bake in the preheated oven until lightly browned, about 40 minutes.

HOLIDAY POTATO BAKE

Steps:

• Preheat oven to 350°. Place potatoes, carrots, celery and onion in a Dutch oven; add water to cover. Cook, covered, until vegetables are almost tender, 8-10 minutes. Drain. Return to Dutch oven; toss with 1-3/4 cups cheddar cheese, butter, cream cheese, 1/4 cup parsley, salt and pepper., Transfer to a greased 13x9-in. baking dish. Top with olives and remaining cheese. Bake, uncovered, until bubbly and cheese is melted, 15-20 minutes. To serve, sprinkle with remaining parsley.

HOLIDAY POTATO CASSEROLE

Steps:

• Cook potatoes in boiling water to cover 15 minutes or until tender; drain and mash.
• Add butter and cream cheese; beat at medium speed with and electric mixer until smooth.
• Stir in 1/2 cup Cheddar cheese and next 6 ingredients; spoon into lightly buttered 11x7x1 1/2 inch baking dish.
• Bake at 350F for 30 to 40 minutes, or until thoughly heated.
• Sprinkle with remaining cheese; bake 5 minutes or until cheese melts.
• You may prepare the night before.

MASHED POTATO CASSEROLE WITH GOUDA AND BACON

Steps:

• Grease 13 x 9 x2 inch pan or spray with cooking spray.
• Cook bacon in a large heavy skillet until browned; transfer to paper towels and drain.
• Chop bacon and place in a medium bowl.
• Chop green onions, green parts only and add to bowl.
• Shred the gouda cheese; set aside.
• Peel potatoes and cook in a large pot with enough water to cover; sprinkle with salt.
• Cover and boil with lid ajar until potatoes are fork tender, about 15-20 minutes.
• Drain well and return potatoes to pot. Add sour cream, milk and butter.
• Using a potato masher, mash until almost smooth.
• Add 1 1/2 C shredded gouda cheese and 1 C bacon and onions.
• Spread potatoes into casserole and season with salt and pepper.
• Add remaining gouda over the top.
• Bake at 375 F until the cheese melts, about 30 minutes.
• Sprinkle with remaining bacon and onions and serve.

HOLIDAY POTATO CASSEROLE

Steps:

• Preheat oven to 350. Lightly grease a 3-qt casserole dish. Set aside.
• Cook the potatoes, yams and onion in boiling salted until tender; drain.
• Return the drained cooked potato mixture to the pot off of heat.
• Add cream cheese, goat cheese, butter, and milk. Mash well with a potato masher until fluffy.
• Stir in the beaten eggs, salt and pepper.
• Pour into the prepared casserole dish.
• Sprinkle with the chopped chives and bake at 350 for 35-40 minutes.