Best 20 Cheese And Potato Casserole Recipes

TARTIFLETTE (FRENCH POTATO, BACON, AND CHEESE CASSEROLE)

Steps:

• Boil unpeeled potatoes with salt in water over high heat; reduce heat and simmer until potatoes are easily pierced with a knife but are not too soft, 15 to 25 minutes depending on size. Remove potatoes from water to cool.
• Preheat oven to 375 degrees F (190 degrees C).
• Cook bacon in a skillet over medium to medium-high heat until cooked but not quite crisp and most of the fat is rendered out, 5 to 7 minutes. Push bacon to one side of the pan and blot up some of the fat with a wadded paper towel. Add onion slices. Season with kosher salt and freshly ground black pepper and cayenne. Cook and stir over medium heat until onions are soft, sweet, and golden, about 6 minutes. Add white wine; cook for 2 minutes and deglaze pan. Remove from heat.
• Cut wheel of cheese into 2 semi-circles. Place each half cut side down and split in half to form 2 more semi-circles, each with a rind side and creamy cheese side.
• When potatoes are cool enough to handle, peel off the skin. Slice into fairly thick slices, about 1/3 inch thick.
• Place a little over half the potato slices onto bottom of a 2-quart shallow baking dish. A little overlapping is fine. Sprinkle with a bit of salt. Pour in bacon/onion/wine mixture and spread over potatoes in an even layer. Arrange the remaining potato slices over the top, overlapping as needed. Spread creme fraiche over the potatoes. Place down cheese pieces, rind side up. Transfer pan to a baking sheet. Bake in center rack of preheated oven until browned and potatoes are tender, 45 to 50 minutes.

CHEESE AND POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 2 quart casserole dish.
• In a large bowl, mix together the hash brown potatoes, 1/2 cup butter, salt, pepper, onion, cream of chicken soup, sour cream and Cheddar cheese. Transfer the mixture to the casserole dish.
• In a medium bowl, mix the whole wheat flake cereal and remaining butter; sprinkle over potato mixture.
• Bake at 350 degrees F (175 degrees C) for 45 minutes.

INSTANT MASHED POTATO, HAM AND CHEESE CASSEROLE

Steps:

• Combine water, salt, butter, garlic powder and parsley flakes and heat to a boil.
• Remove from heat.
• Add cold milk.
• Stir instant potato flakes gently and stir until smooth.
• Pour instant potatoes into well greased casserole dish.
• Top potatoes with Virginia Baked Deli Ham (I like to brown my ham in butter in a skillet before adding to casserole; just makes ham crisp. I only do this if I have time. Just as good without browning the ham -- ).
• Top Ham with shredded cheese.
• Broil 4-6 inches from heat for 60 seconds or until golden brown.

CHEESE AND POTATO BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3-quart baking dish.
• Combine hash browns, Cheddar cheese, onion, bacon, green bell pepper, and parsley in a bowl. Transfer to the prepared baking dish.
• Mix eggs and cottage cheese together in a blender until smooth. Pour evenly over the potato mixture.
• Bake in the preheated oven until lightly browned, about 30 minutes.

CHICKEN AND THREE-CHEESE POTATO CASSEROLE

Steps:

• Heat oven to 400°F. Spray 2-quart casserole with cooking spray.
• Stir Sauce Mix, boiling water, cheese, chicken and broccoli with whisk in casserole. Stir in Potatoes.
• Bake uncovered about 35 minutes or until potatoes are tender (sauce will thicken as it stands).

CREAMY MASHED POTATO CASSEROLE WITH SPINACH AND FETA CHEESE

Steps:

• Cook the poatoes in boiling water until very tender.
• Mash with a potato masher or a fork.
• In a large bowl, mix together the mashed potatoes with the butter, sour cream, salt and pepper.
• Set the oven to 350 degrees.
• Butter a 10 cup casserole dish.
• Wash the fresh spinach leaves (if using fresh spinach).
• Place the wet leaves in a microwave-safe dish; cover, and microwave on HIGH for 2-3 minutes, when cool, enough to handle, squeeze out all excess moisture.
• Chop coarsley, and place in a medium-size bowl; stir in the feta cheese and the garlic.
• Stir the spinach mixture into the potatoes.
• Spoon the mixture into the prepared baking dish (swirling the top slightly to design).
• Sprinkle with the grated Parmesan cheese.
• Bake, uncovered in the center of the oven at 350 degrees about 40-50 minutes, or until the top is golden.

EGG, POTATO AND CHEESE CASSEROLE

Steps:

• 1. Cook potatoes and cool in the refrigerator. (Can be done the night before.)
• 2. Peel, then grate potatoes (or rice in ricer).
• 3. Mix eggs, water, salt and pepper together.
• 4. Put potatoes and onion, evenly over bottom of a greased casserole. (You can mix them together if you'd like.)
• 5. Layer or mix in ham or whatever meat you are using.
• 6. Pour beaten egg mixture over potatoes.
• 7. Spread cheese over top.
• 8. Cover with foil and bake at 350 degrees for 30 minutes.
• 9. Remove foil and bake an additional 15 minutes until golden brown.
• 10. Let set 10 minutes after baking before cutting and serving.

SEAFOOD, POTATO AND CHEESE CASSEROLE

Steps:

• Cook bacon until crisp, chop and set aside.
• Preheat oven to 375°F.
• Cut Potatoes into bite size pieces or about .5 ounces each.
• Place in a large casserole dish, season with salt, pepper and Cajun seasoning.
• Pour ½ stick of melted butter over potatoes and mix to coat.
• Bake for 50 minutes or until the potatoes are fork tender and beginning to brown.
• When the potatoes are almost done, Use a large deep skillet and add 1 stick butter, the onions, bell pepper and celery.
• Simmer for about 8 minutes until onions begin to clear.
• Add the garlic, simmer 1 minute.
• Add the lemon juice, tarragon vinegar and the shrimp.
• Season with salt, pepper and Essence or cayenne.
• Cook shrimp until just done, about three minutes.
• Add the cream cheese and sour cream, when it has liquefied add the crab meat, and stir gently to mix well.
• When the mixture is hot, pour it over the top of the potatoes in the casserole dish and smooth it out.
• Sprinkle the top with the parmesan, the chopped bacon, and spread the cheddar cheese out evenly on top.
• Bake until the cheese has melted and serve immediately garnished with chopped green onions and a few dashes of Essence.

ARTICHOKE, POTATO, AND CHEESE CASSEROLE

Steps:

• Combine the seasoning mix ingredients in a small bowl.
• Place a large pot half filled with water over high heat.
• Add the artichokes and bring to a boil.
• Reduce the heat to low, cover, and simmer just until the artichokes are tender, about 25 minutes.
• Remove the artichokes from the pot, reserving the cooking water, and allow them to cool.
• The best way to do this is to turn them upside down on your drainboard-all the excess water will drain out and they'll cool quickly.
• Boil the potatoes in the water in which the artichokes were cooked just until they're tender, about 35 to 40 minutes, reserving 1 cup of the water (or if most of the cooking water has evaporated, add enough water to measure 1 cup).
• Peel the potatoes and dice enough into 1/2 inch cubes to measure 1 cup firmly packed: slice the remainder into 1/2 inch thick rounds.
• Set aside.
• You may be tempted to eat all the artichokes yourself right now, but resist!
• Inside every leaf there's a small amount of pulp-the good part.
• To get it out, with your thumb on the back of a teaspoon, scrape the pulp off the inside of the leaf, always scraping away from yourself.
• Reserve the pulp and discard the leaves.
• Scrape out and discard the choke, the fuzzy section underneath all the little leaves, and be sure to get it all.
• Peel the stems and dice the hearts and stems into bite-sized pieces.
• Arrange the artichoke stems, hearts, and pulp and the potato slices in a 9x13 inch casserole, alternating layers of potato and artichoke.
• Set aside.
• Preheat the oven to 350*F.
• Melt the butter in a 3-quart pot over high heat.
• When the butter sizzles, add the onions, ginger, serrano peppers, and seasoning mix.
• Stir and cook, and when the onions begin to brown, about 6 minutes, add the diced potatoes.
• Reduce the heat to medium if necessary to prevent burning.
• Cook, stirring and mashing the potatoes constantly, until the mixture becomes thick, fairly dry, and brown, about 4 minutes.
• Add the reserved cooking water and cook, continuing to stir, for 6 minutes.
• Add the tamari and cook for 5 minutes, stirring vigorously and mashing the potatoes until they disintegrate.
• The mixture should be a rich brown color.
• Stir in the heavy cream, bring to a boil, then add the mozzarella cheese.
• Stir and remove from the heat.
• Pour this sauce over the artichokes and potatoes in the casserole and top with the Cheddar cheese.
• Bake until the cheese is a beautiful golden brown, about 25 minutes.
• Serve hot.

CHEESE AND POTATO CASSEROLE

Steps:

• In a bowl, combine potatoes, sour cream, milk and garlic powder; mix well. Spoon half into a greased 1-qt. baking dish. Layer with half of the onions and cheese. Repeat layers. Bake, uncovered, at 350° for 30-35 minutes or until the cheese is melted.

TWO-CHEESE AND ROSEMARY MASHED POTATO CASSEROLE

Steps:

• Heat oven to 350°F. Grease 1 1/2-quart casserole. Place potatoes in 4-quart Dutch oven; add enough water (salted if desired) to cover. Cover and heat to boiling; reduce heat. Simmer about 10 minutes or until potatoes are tender; drain. Shake potatoes in Dutch oven over low heat to dry.
• In large bowl, mash potatoes until no lumps remain. Add milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
• Add sour cream, margarine, rosemary and salt. Beat vigorously until potatoes are light and fluffy. Stir in Havarti cheese. Spoon into casserole. Sprinkle with Cheddar cheese.
• Bake uncovered 30 to 35 minutes or until hot. Sprinkle with parsley.

HAM, ONION, CHEESE AND POTATO CASSEROLE

Steps:

• Preheat oven to 350°F.
• In a small skillet saute onions in butter until tender. Remove from heat and allow to cool slightly.
• Combine potatoes, cheese, ham slices, soup, onions with butter and pepper in a large bowl.
• Spoon this mixture into a 13 x 9 inch baking dish sprayed with non-stick.
• Bake at 350° F for about 35 minutes or until lightly browned.

LAYERED POTATO AND CHEESE CASSEROLE

Steps:

• Have ready a large bowl of water. Peel the potatoes and slice them into thin rounds. As soon as they are skiced, place them in the water. When they have all bveen sliced, drain well and lay out on a kitchen towel to dry.
• Preheat an oven to 300°F Grease a baking dish about 9 1/2 inches in diameter with the butter. In the prepared dish, layer some of the potato slices in a circle, with the slices slightly overlapping, to form a flower,.
• Sprinkle with a pinch of salt and a small handful of each of the cheeses. Repeat the layering until yo have used up all the potatoes, finishing with the cheeses. Pour the meat stock over the surface.
• Bake until potatoes are tender when pierced with a toothpick and the top is slightly golden, about 1 1/2 hours. Be careful that they do not become too brown on top, covering the dish with aluminum foil if necessary. Serve hot, directly from the dish.

SPINACH AND POTATO CASSEROLE W/ FETA CHEESE

Steps:

• Set oven to 350 degrees Grease a shallow 2-quart casserole dish.
• Squeeze as much as the water as possible from the spinach; set aside.
• Peel and shred the potatoes.
• Mix potatoes with the eggs, melted butter, salt, pepper, onion, parsley and dill.
• Transfer half of the potato mixture into the bottom of a greased casserole dish.
• Top with the spinach, then sprinkle the crumbled feta cheese over the spinach.
• Top with the remaining potato mixture.
• Cover, and bake for 30 minutes.
• Remove the casserole from the oven, uncover, and sprinkle with Parmesan cheese, and dot with 2-3 Tbsp butter.
• Bake uncovered for 25-30 minutes longer.

POTATO AND CHEESE BREAKFAST CASSEROLE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Arrange Tater Tots® in a single layer on a baking sheet.
• Bake in the preheated oven until potato nuggets are partially cooked, 12 to 15 minutes. Remove from oven.
• Reduce oven temperature to 375 degrees F (190 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• While the potatoes bake, heat a large skillet over medium-high heat. Cook and stir sausage, onion, chili powder, basil, and garlic in the hot skillet until sausage is browned and crumbly and onion is soft, 5 to 7 minutes; drain and discard grease.
• Whisk eggs and cream together in a bowl until evenly blended; season with pepper.
• Arrange partially-cooked potato nuggets in the prepared casserole dish; sprinkle with Cheddar cheese. Spread sausage mixture over cheese layer. Pour egg mixture over sausage layer.
• Bake in the preheated oven until set in the middle and lightly browned, 30 to 40 minutes. Allow to cool for 5 minutes before serving.

AUNT EVELYN'S BAKED POTATO AND CHEESE CASSEROLE

Steps:

• 1. Peel and slice the number of potatoes needed to fill your chosen baking dish. Mix the potatoes and onions together in the baking dish. Salt and pepper the sliced potatoes.
• 2. Dot the top of the potatoes with butter.
• 3. Cover dish and cook for 1 hour at 350°F. Take out of the oven, cover potatoes with shredded cheese. Put dish bake in oven, uncovered, until cheese melts.

POTATO AND CHEESE CASSEROLE (PASTEL DE PAPAS)

Steps:

• 1. Place oil and melted butter in a 9-inch casserole dish and spread evenly across the bottom. Set dish aside.
• 2. Place the potatoes in a large pot and cover them with water. Add the onion pieces to the water, along with salt, garlic clove, and the anise seeds. Bring the water to a simmer and cook the potato slices until they are just barely tender, about 8 to 10 minutes.
• 3. Drain the potatoes in a colander and set them aside until cool enough to handle.
• 4. Place evaporated milk, cornstarch, egg, salt and pepper in a food processor and blend until smooth.
• 5. Preheat the oven to 350°F.
• 6. Place a layer of sliced potatoes on the bottom of the casserole dish, the arrange a layer of sliced cheese over the potatoes. Repeat with potato and cheese layers until the casserole dish is full, ending with a layer of cheese. Press down gently on the layers to be sure the layers are snugly in place.
• 7. Pour the milk mixture evenly over the top of the casserole. Top with grated Jack cheese and grated Parmesan cheese. Cover the casserole dish with foil
• 8. Place the casserole dish in the oven, and bake about 30 minutes or until it's hot and bubbly. Remove the foil, and return the casserole dish to the oven to bake another 10 to 15 minutes or until the top is starting to brown.
• 9. Remove the dish from the oven, and let it stand 15 minutes before serving. To serve, make one vertical cut down the center, then cut 3 rows horizontally (for 6 portions), and remove portions with a serving spatula.

SLOW COOKER CHEESE AND POTATO CASSEROLE

Steps:

• 1. Grease the Slow cooker with cooking spray or spread with butter
• 2. Combine partially frozen hash browns, soup, milk, and half the onion rings in the crock pot.
• 3. Add Salt and pepper to taste
• 4. Cover and cook on low 8 to 9 hours (or High for 4 hours)
• 5. Sprinkle remaining onion rings over top before serving.
• 6. NOTE: If using 2-quart Crock-Pot, reduce this recipe by half. Cooking times are the same. This should fit in 4 quart but can add more ingredients to fit in 6 quart pot

POTATO, CHEESE, AND KIELBASA CASSEROLE

Steps:

• Place potatoes into a large pot of salted water; bring to a boil, reduce heat to medium-low, and simmer just until tender, about 20 minutes. Drain potatoes, transfer to a plate, and refrigerate until cool enough to touch.
• Preheat oven to 350 degrees F (175 degrees C).
• Dice cooled potatoes. Spread potatoes into the bottom of a 13x8-inch cake pan; top with diced kielbasa and diced egg. Season mixture with pepper.
• Stir sour cream and milk together in a bowl and pour over the ingredients in the cake pan. Sprinkle Cheddar cheese over sour cream layer.
• Bake in preheated oven until the cheese is melted and the casserole is hot in the middle, about 30 minutes.

CREAMY POTATO AND CHEESE CASSEROLE

Steps:

• Shred potatoes; place in a large bowl and set aside. In a skillet, saute onion in 4 tablespoons butter until tender. Remove from the heat; stir in sour cream and soup. Add to potatoes. Stir in cheese and salt. Transfer to a greased 13x9-in. baking dish., Melt the remaining butter; toss with cornflakes. Sprinkle over casserole. Bake, uncovered, at 350° for 40-50 minutes or until heated through.