Indulge in the delectable flavors of Emeril's Potato Casserole, a classic Southern side dish that promises to tantalize your taste buds. This casserole is a harmonious blend of creamy mashed potatoes, savory bacon, sharp cheddar cheese, and a crispy onion topping. Its rich and comforting texture makes it the perfect accompaniment to your favorite holiday dinners, potlucks, or weeknight meals. Alongside the classic potato casserole, this article presents delightful variations to suit diverse preferences. Try the indulgent Sweet Potato Casserole with a hint of maple syrup and pecans for a touch of sweetness. For a lighter option, the Greek Yogurt Potato Casserole offers a healthier twist, while the Cheesy Hash Brown Casserole delivers a crispy and cheesy twist on a breakfast favorite. And for a unique kick, the Mexican Street Corn Potato Casserole infuses the flavors of Mexican street corn into this classic dish.
With step-by-step instructions and helpful tips, this article guides you through the process of creating these delectable potato casseroles. Whether you're a seasoned cook or a beginner in the kitchen, you'll find everything you need to impress your family and friends with these exceptional recipes.
EMERIL'S POTATO CASSEROLE
Make and share this Emeril's Potato Casserole recipe from Food.com.
Provided by Erinplus3
Categories < 60 Mins
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Make sure the oven rack is in the center position and preheat the oven to 425ºF.
- Place the potato nuggets in a 9 by 13-inch casserole dish and bake for 15 minutes. Using oven mitts or pot holders, carefully remove the dish from the oven and turn the Tater Tots with tongs. Return the dish to the oven and bake until crisp, about another 15 minutes. Using the mitts or pot holders, remove the dish from the oven.
- Reduce the oven temperature to 375ºF.
- In a medium, heavy saucepan, melt the butter over medium heat.
- Add the onion, salt, and pepper, and cook until soft, about 4 minutes, stirring occasionally with a large wooden spoon.
- Incorporate the ham and cook, stirring, for 2 minutes.
- Add the flour and cook, stirring constantly, for 2 minutes.
- Pour in the milk and bring to a boil, stirring frequently. Reduce the heat to medium-low and simmer, stirring occasionally, for 2 minutes, or until thickened.
- Using the mitts or pot holders, remove the saucepan from the heat and add 2 cups of the cheese. Stir until thoroughly combined.
- Pour the milk mixture over the Tater Tots and sprinkle with the remaining 1 cup of cheese.
- Bake in the oven until bubbly and golden brown, about 35 minutes.
- Using the mitts or pot holders, remove from the oven and let rest for 5 minutes before serving.
TWICE BAKED POTATO CASSEROLE
Provided by Food Network
Time 2h20m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Scrub the potatoes well and rinse under cool running water. Pat dry with paper towels and prick the potatoes in several places with a fork. Place the potatoes in the oven and bake for 1 hour to 1 hour and 15 minutes, or until tender. Remove from the oven and set aside on a wire rack until cool enough to handle.
- When the potatoes have cooled, cut each potato in half and, using a spoon or a melon baller, scoop the flesh out of the skins, leaving as little flesh as possible. Place the potato flesh in a large bowl and add 1 stick of the butter, the sour cream, heavy cream, salt, and pepper and mash until chunky-smooth. Add the bacon, cubed white Cheddar, half of the grated Cheddar, the green onions, and eggs and mix thoroughly.
- Butter a 9 by 13-inch casserole with the remaining tablespoon of butter and reduce the oven temperature to 375 degrees F.
- Place the seasoned potato mixture in the prepared casserole and top with the remaining grated Cheddar. Bake for 35 to 40 minutes, or until bubbly around the edges and heated through and the cheese on top is melted and lightly golden. Serve hot.
EMERIL'S FAVORITE CHOUCROUTE CASSEROLE
Provided by Emeril Lagasse
Categories main-dish
Time 3h25m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F.
- Place the sauerkraut in a colander and rinse briefly to remove some of the salt from the brine; don't rinse it too much, or you will lose a lot of the flavor. (Alternatively, if the sauerkraut is not excessively salty, use as is.) Press to release most of the excess liquid and set aside. In a large nonreactive skillet, melt 3 tablespoons of the butter over medium-low heat and add the pancetta. Cook for 5 minutes; don't let the pancetta brown. Add the onions and continue to cook until they are soft but not browned, about 8 to 10 minutes. Transfer the bacon-onion mixture to a 3 1/2 or 4-quart non-reactive casserole or ovenproof Dutch oven. Add the drained sauerkraut and toss to combine. Using a small piece of cheesecloth, make a bouquet garni with the thyme, bay leaves, peppercorns, juniper berries, and garlic and place in the baking dish. Add the ham hocks, chicken stock, and beer and stir to combine. Cover the casserole and bake, undisturbed, for 2 hours.
- Meanwhile, melt the remaining tablespoon of butter in a large skillet over high heat and brown the sausages on both sides. Set aside.
- Place the new potatoes in a saucepan and add water to cover. Bring to a boil, reduce the heat to a simmer, and cook until the potatoes are just tender, about 15 minutes. (This will depend on the size of your potatoes.) Drain and set aside.
- When the sauerkraut and ham hocks have baked for 2 hours and the hocks are tender, remove the casserole from the oven. Place the sausages and potatoes on top of the sauerkraut. If the liquid has reduced to less than 2/3, add a bit more water. Cover the casserole and return it to the oven. Cook for about 30 minutes, or until the potatoes are very tender and the sausages are heated through. Remove the casserole from the oven and discard the bouquet garni. Serve immediately, with each person receiving some of each of the sausages, part of a hock, some potatoes, and sauerkraut. Pass the mustard at the table.
EMERIL'S SCALLOPED RUSSET AND SWEET POTATO CASSEROLE
I love to watch Emeril Live. He made this recipe and it looked so good I just had to get the recipe. I haven't ever used both potatoes before in a casserole. Thought it would be very interesting to see what it tasted like. :) I changed the cheese to what we like.
Provided by Marsha D.
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400'.
- Lightly grease a 13x9 baking dish with butter.
- Bring cream to a simmer in a large saucepan over medium heat.
- Add potatoes, layering while dropping in cream.
- Add salt and pepper and stir well.
- (Add more cream if needed to cover potatoes).
- Lower heat and simmer 10 to 15 minutes.
- Remove from heat when potatoes are fork tender.
- With a large spoon, transfer potatoes to baking dish, making a even layer.
- Top with half the cheese and half cream from pan and continue layering with potatoes and cheese, ending with cheese.
- Top with of cream in pan, just enough to cover the potatoes. Discard any remaining cream.
- Place the baking dish on a baking sheet to keep from cream over flowing in oven.
- Bake 30 minutes or until brown and bubbly.
- Remove from oven and let sit 5 minutes before serving.
Nutrition Facts : Calories 826.7, Fat 71.6, SaturatedFat 44.6, Cholesterol 254.7, Sodium 1101, Carbohydrate 33.4, Fiber 4, Sugar 4.1, Protein 15.8
Tips:
- Use a variety of potatoes: This will give your casserole a more complex flavor and texture. Yukon Gold, red potatoes, and russets are all good choices.
- Don't overcook the potatoes: They should be tender but still have a little bit of bite to them.
- Use a creamy sauce: This will help to bind the casserole together and make it more flavorful. A béchamel or cheese sauce are both good options.
- Add some vegetables: This will help to add some color and nutrition to your casserole. Broccoli, cauliflower, and carrots are all good choices.
- Top the casserole with cheese: This will give it a golden brown crust and make it even more delicious.
- Bake the casserole until it is bubbly and hot: This will ensure that it is cooked through.
Conclusion:
Emeril's potato casserole is a delicious and easy-to-make dish that is perfect for any occasion. With its creamy sauce, tender potatoes, and cheesy topping, it is sure to be a hit with everyone at your table. So next time you are looking for a side dish that will impress your guests, give this recipe a try.
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