Best Martys Potato Casserole Recipes

Marty's Potato Casserole image

Provided by mary Armstrong

Time 2h

Number Of Ingredients 8

30 oz frozen hash browns, thawed
2 c shredded cheddar cheese
1/4 c chopped onion and or celery
salt and pepper to taste
2 c sour cream
1 can(s) cream of chicken or mushroom soup or celery soup
1/2 c melted butter
2 c cornflakes

Steps:

1. Part one: Combine the hash browns, cheese, onions, celery and salt and pepper.
2. Part two: Combine the sour cream and soup with the melted butter.
3. Combine parts one and two. Pour part one over two and mix. Pour into a 3 quart baking dish.
4. Part three: Sprinkle with cornflakes. DO NOT cover. Bake 1 to 1 1/2 hours at 350 degrees.

Sweet Potato Casserole image

Provided by Martha Stewart

Time 55m

Number Of Ingredients 6

3 pounds sweet potatoes (about 8), peeled and cut into 1-inch chunks
Coarse salt and ground pepper
1/2 cup whole milk
4 tablespoons butter
1/2 teaspoon ground nutmeg
2 cups mini marshmallows or chopped regular marshmallows

Steps:

Preheat oven to 375 degrees. Place sweet potatoes in a large saucepan, and cover with cold water by 1 inch; salt generously. Bring to a boil; reduce to a simmer, and cook until easily pierced with the tip of a paring knife, 15 to 20 minutes. Drain, and return to pan. Heat over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 2 minutes.
Remove pan from heat; add milk, butter, and nutmeg. Mash until smooth; season with salt and pepper. Transfer sweet-potato mixture to a 2-quart baking dish. (To make ahead, refrigerate, up to 1 day.)
Top casserole with marshmallows; bake until center is warmed through and marshmallows are lightly browned, 15 to 20 minutes.

Nutrition Facts : Calories 246 g, Fat 6 g, Fiber 5 g, Protein 4 g

Creamy Scalloped Potatoes image

Provided by Martha Stewart

Time 1h35m

Number Of Ingredients 9

1 clove garlic, lightly smashed and peeled
Unsalted butter, room temperature, for pan
4 pounds Yukon Gold potatoes (8 medium)
2 cups heavy cream
2 cups whole milk
1 tablespoon lightly packed fresh thyme leaves
Coarse salt and freshly ground pepper
1/8 teaspoon freshly grated nutmeg
6 ounces Gruyere, coarsely grated (2 1/4 cups)

Steps:

Preheat oven to 375 degrees. Rub the bottom and sides of a 3-quart baking dish with garlic; reserve garlic. Brush pan generously with butter. Peel potatoes, then cut into 1/8-inch-thick rounds.
Transfer potatoes and garlic to a large pot with cream, milk, thyme, 1 tablespoon salt, 1/2 teaspoon pepper, and nutmeg. Bring to a boil over high. Reduce heat to medium and simmer 1 minute. Let cool slightly, about 10 minutes.
Spoon one-third of potato mixture into prepared dish. Sprinkle with one-third of cheese. Repeat layering twice more. Loosely cover dish with parchment-lined foil.
Bake until potatoes are tender when pierced with the tip of a knife, 35 to 40 minutes. Remove foil; turn oven to broil. Broil until potatoes are bubbly and browned in places, 3 to 5 minutes. Let cool 15 minutes before serving.