Best 2 Harvest Potato Casserole Recipes

Indulge in a culinary journey with our Harvest Potato Casserole, a symphony of flavors that celebrates the bounty of the season. This delectable dish combines tender potatoes, a creamy sauce, and a medley of vegetables, topped with a golden-brown cheese crust. Each bite is a delightful harmony of textures and flavors that will warm your heart and satisfy your taste buds. But that's not all! This article is a treasure trove of potato casserole recipes, each with its own unique twist to tantalize your palate.

From the classic Southern Potato Casserole, featuring layers of potatoes, cheese, and a savory cream sauce, to the hearty Cheesy Potato and Sausage Casserole, packed with juicy sausage and melted cheese, there's something for every taste and occasion. And for those who love a touch of spice, the Spicy Mexican Potato Casserole is a fiery fiesta of flavors, featuring a zesty blend of spices, peppers, and tangy salsa. For a lighter option, the Greek Lemon Potato Casserole offers a refreshing twist with its bright lemon flavor and tender potatoes.

Whether you're seeking a comforting family meal or an elegant dish to impress your guests, our Harvest Potato Casserole and its accompanying recipes are sure to delight. So gather your loved ones around the table and embark on a culinary adventure that celebrates the humble potato in all its glory.

Here are our top 2 tried and tested recipes!

HARVEST POTATO CASSEROLE

Harvest Potato Casserole image

Sour cream and cream of chicken soup lend to the creamy texture of this tried-and-true casserole. My family prefers this to traditional mashed potatoes. -Mrs. Robert Cody, Dallas, Texas

Provided by Taste of Home

Categories Side Dishes

Time 1h25m

Yield 12-15 servings.

Number Of Ingredients 11

Ingredients

8 large potatoes
2 bay leaves
1/4 cup butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups sour cream
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2 cups shredded cheddar cheese, divided
1 jar (2 ounces) diced pimientos, drained
4 green onions, chopped
1/2 cup crushed cornflakes

Steps:

Place potatoes and bay leaves in a Dutch oven or large kettle; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Remove from the heat; cool to room temperature. Place in the freezer (still covered by the cooking water) for 1 hour., Drain potatoes; peel and grate. Place in a greased 13x9-in. baking dish. Drizzle with butter. Sprinkle with salt and pepper; toss to coat. , In a large bowl, combine the sour cream, soup, 1 cup cheese, pimientos and onion; spread over potatoes. Sprinkle with the remaining cheese; top with cornflakes (dish will be full). , Bake, uncovered, at 350° for 45-50 minutes or until bubbly.

Nutrition Facts : Calories 395 calories, Fat 19g fat (13g saturated fat), Cholesterol 68mg cholesterol, Sodium 421mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein.

FALL HARVEST POTATO CASSEROLE

Fall Harvest Potato Casserole image

This is a wonderful comfort dish that is perfect when the first nip in the air makes its presence. Time does not include freezing.

Provided by Chef Buggsy Mate

Categories Potato

Time 1h45m

Yield 12-15 serving(s)

Number Of Ingredients 10

Ingredients

8 large potatoes
3 bay leaves
1/4 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper
16 ounces sour cream
1 (10 3/4 ounce) cream of chicken soup
2 cups cheddar cheese, shredded & divided
5 green onions, chopped
1/2 cup corn flakes, crushed

Steps:

Place potatoes and bay leaves in a large kettle; cover with water.
Bring to a boil.
Reduce heat; cover and simmer for 25-30 minutes or until tender.
Remove from heat; cool to room temperature.
Place potatoes in the freezer for 1 hour and do not drain cooking water.
Drain potatoes; peel and grate.
Place in a greased 9x13" baking dish.
Drizzle with butter, sprinkle with salt and pepper; toss to coat.
Combine the sour cream, soup, 1 cup cheese, and onions; spread over potatoes.
Sprinkle with remaining cheese; top with cornflakes.
Bake uncovered at 350 degrees for 45-50 minutes until bubbly.

Nutrition Facts : Calories 413.6, Fat 20.1, SaturatedFat 12.1, Cholesterol 49.5, Sodium 452.8, Carbohydrate 48.3, Fiber 5.6, Sugar 2.5, Protein 11.8

Tips:

Use Yukon gold or russet potatoes: These potatoes are best for baking and will give your casserole a creamy texture.
Don't overcook the potatoes: You want them to be tender, but not mushy. Cook them until they are easily pierced with a fork.
Use a sharp knife to slice the potatoes: This will help you get even slices that will cook evenly.
Layer the potatoes, cheese, and ham evenly: This will ensure that every bite is packed with flavor.
Use a baking dish that is large enough to fit all of the ingredients: You don't want the casserole to be too crowded or the potatoes won't cook evenly.
Bake the casserole until the cheese is melted and bubbly and the potatoes are tender: This usually takes about 30 minutes.
Let the casserole cool for a few minutes before serving: This will help the cheese set and make it easier to slice.

Conclusion:

Harvest potato casserole is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover potatoes and ham, and it is sure to be a hit with your family and friends.