Indulge in a culinary journey with our exquisite Garden Potato Casserole, a harmonious blend of flavors and textures that will tantalize your taste buds. This delectable dish features tender and fluffy potatoes, enveloped in a creamy and flavorful sauce, adorned with a crispy golden-brown crust. Our curated collection of recipes offers a diverse range of culinary experiences, catering to various dietary preferences and skill levels. From the classic Potato Casserole, brimming with rich and comforting flavors, to the Vegan Potato Casserole, a plant-based delight that celebrates the goodness of vegetables, each recipe promises a unique gustatory adventure. Whether you seek a hearty side dish or a standalone vegetarian main course, our Garden Potato Casserole recipes will leave you craving for more. Embark on this culinary expedition and discover the perfect potato casserole recipe to satisfy your cravings and impress your loved ones.
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MASHED POTATO CASSEROLE
This casserole may upset some mashed potato purists, but take heart: one bite and they'll be won over. The genius of this recipe, besides its utter deliciousness, is that it can be made the day before, or even two. Cook the potatoes, assemble the casserole, wrap tightly and store it in the refrigerator. When dinnertime comes, dust it with the cheese, butter and bread crumbs and bake the whole thing off. (And for everything you need to know to make perfect potatoes, visit our potato guide.)
Provided by Melissa Clark
Categories side dish
Time 40m
Yield 12 to 14 servings
Number Of Ingredients 8
Steps:
- Lightly grease a 9-inch-by-13-inch baking pan.
- In a large pot, bring the potatoes, 4 quarts water and 2 tablespoons salt to a boil. Boil potatoes until fork tender, about 20 minutes. Drain.
- Mash potatoes with 10 tablespoons butter, sour cream, 1 teaspoon salt, and pepper. Mash in the chives. Taste and adjust seasoning, if necessary. Spread potatoes into the prepared pan. Cover and refrigerate for up to three days.
- In a small bowl, combine the remaining 4 tablespoons butter, bread crumbs and cheese. Mix together until it forms coarse crumbs. Crumbs can be refrigerated for three days.
- Heat the oven to 400 degrees. Sprinkle crumbs over the top of the potato casserole and bake until golden and crisp, 30 to 40 minutes.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 6 grams, Carbohydrate 39 grams, Fat 18 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 570 milligrams, Sugar 3 grams, TransFat 0 grams
GARDEN POTATO CASSEROLE
A slow cooker recipe that makes using the garden veggies easy for anyone to cook. Dad passed this one to me
Provided by Sharon Whitley
Categories Potatoes
Time 7h20m
Number Of Ingredients 9
Steps:
- 1. Place potatoes, bell pepper, onion, 1 tablespoon butter, thyme and black pepper in slow cooker, mix well.
- 2. Evenly layer squash over potato mixture; add remaining 1 tablespoon butter.
- 3. Cover and cook on LOW 7 hours or on HIGH 4 hours
- 4. Remove potato mixture to serving bowl. Sprinkly with cheese; let stand 2-3 minutes until cheese melts.
POTATO-FENNEL GRATIN
Steps:
- Preheat the oven to 350 degrees F.
- Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.
- Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.
- Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.
- Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.
GARDEN VEGETABLE GRATIN
A layered potato casserole, a gratin is a French dish named for both the technique and the dish it's baked in: a fairly shallow, oval, oven-safe baking dish. Nonetheless, you can make it in a standard 9-by-13-inch baking dish, more in keeping with standard American cookware. Here's a vegetable-rich version, from cookbook authors Bruce Weinstein and Mark Scarbrough, made with potatoes, carrots, zucchini and peas.
Provided by Tara Parker-Pope
Categories casseroles, side dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Position the rack in the center of the oven and preheat the oven to 350 degrees Fahrenheit. Peel and thinly slice the potatoes. Place the slices in a bowl, cover with cool water and set aside.
- Melt the butter in a large skillet over medium heat.
- Add the shallots, carrot, zucchini and peas. Cook, stirring often, until softened, about 3 minutes.
- Add the garlic, thyme, salt, pepper and mace. Stir well to warm through. Remove from the heat.
- Layer the potatoes and vegetable mixture in a 10-cup gratin or 9-by-13-inch baking dish by first blotting some potato slices on a paper towel, then layering them across the bottom of the dish. Add some of the vegetable mixture, spread it over the slices, then blot dry more slices and add them as another layer. Keep layering the casserole, like a lasagna, ending with a layer of potato slices.
- Whisk the broth and cream in a large bowl. Pour it over the contents of the baking dish.
- Bake, uncovered, basting occasionally, until it is golden and most of the liquid has been absorbed, about 2 hours.
Nutrition Facts : @context http, Calories 296, UnsaturatedFat 5 grams, Carbohydrate 38 grams, Fat 14 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 351 milligrams, Sugar 5 grams, TransFat 0 grams
BAKED POTATO CASSEROLE
This baked potato casserole makes a perfect side dish to bring to large family potlucks, picnics, and celebrations.
Provided by rocc27
Categories Side Dish Potato Side Dish Recipes
Time 1h45m
Yield 45
Number Of Ingredients 10
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, cool, and cut into cubes.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
- Preheat oven to 325 degrees F (160 degrees C). Lightly grease an 8-quart baking dish.
- Combine potatoes and bacon in a large bowl. Mix Cheddar cheese, cheese sauce, sour cream, mayonnaise, onions, chives, salt, and pepper in a bowl. Stir cheese mixture into potatoes; transfer to baking dish and cover with aluminum foil.
- Bake in preheated for 50 minutes; remove foil and continue baking until cheese is bubbly and lightly browned, about 10 minutes.
Nutrition Facts : Calories 354.3 calories, Carbohydrate 22.1 g, Cholesterol 54.1 mg, Fat 24.3 g, Fiber 1.8 g, Protein 12.3 g, SaturatedFat 10.7 g, Sodium 828.6 mg, Sugar 3 g
GARDEN CASSEROLE
This delicious cheesy casserole is made with the bounty from my garden. The dish includes a sunny medley of summer vegetables like eggplant, zucchini and tomatoes. It's so nice to cook with those abundant crops. -Phyllis Hickey, Bedford, New Hampshire
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Cut eggplant into 1/2-in. thick slices; sprinkle both sides with 3 teaspoons salt. Place in a deep dish; cover and let stand for 30 minutes. Rinse with cold water; drain and dry on paper towels., Cut eggplant into 1/2-in. cubes. Transfer to a large skillet; saute in oil until lightly browned. Add onions and zucchini; cook 3 minutes. Add garlic; cook 1 minute longer. Add the tomatoes, celery, parsley, basil, pepper and remaining salt; bring to boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; stir in Romano cheese. , Pour into a greased 13x9-in. baking dish. Combine crumbs and butter; sprinkle on top. Bake, uncovered, at 375° for 15 minutes. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts :
Tips:
- For a crispy topping, use a combination of grated Parmesan cheese and panko breadcrumbs.
- To make the casserole ahead of time, assemble it and refrigerate it for up to 24 hours before baking.
- If you don't have a double boiler, you can melt the butter in a microwave-safe bowl.
- Be sure to use fresh herbs for the best flavor.
- If you don't have a mandoline, you can use a sharp knife to thinly slice the potatoes.
Conclusion:
Garden potato casserole is a delicious and versatile dish that can be served as a main course or side dish. It's perfect for potlucks, picnics, and family gatherings. With its creamy, cheesy sauce, crispy topping, and tender potatoes, this casserole is sure to be a hit.
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