Best 3 Really Good Potato Casserole Recipes

Indulge in a culinary journey with our exceptionally delicious potato casserole recipes, a delightful symphony of flavors that will tantalize your taste buds. Our mouthwatering collection features a diverse range of casseroles, each with its unique charm and delectable ingredients. From classic comfort food to innovative culinary creations, these recipes promise an unforgettable gastronomic experience.

Embark on a culinary adventure with our "Really Good Potato Casserole," a timeless classic elevated to new heights. This classic dish showcases tender potatoes enveloped in a creamy sauce, topped with a golden brown crust that adds a delightful crunch. Experience a burst of cheesy goodness with our "Cheesy Potato Casserole," where layers of potatoes, cheese, and savory seasonings come together in perfect harmony. For a vegetarian delight, our "Loaded Baked Potato Casserole" offers a medley of roasted potatoes, broccoli, and cheese, topped with crispy bacon bits.

If you crave a hearty and flavorful dish, our "Twice-Baked Potato Casserole" is a must-try. This recipe transforms twice-baked potatoes into a casserole sensation, filled with a savory mixture of cheese, bacon, and herbs. For a touch of elegance, our "Potato Gratin" presents thinly sliced potatoes layered with a creamy sauce, creating a sophisticated and indulgent dish.

Spice up your culinary repertoire with our "Mexican Potato Casserole," a vibrant blend of potatoes, corn, black beans, and zesty Mexican spices. For a unique twist, our "Sweet Potato Casserole" offers a delightful combination of sweet potatoes, brown sugar, and marshmallows, perfect for special occasions. And for a lighter option, our "Healthy Potato Casserole" incorporates zucchini, bell peppers, and lean protein, providing a nutritious and flavorful meal.

With our curated collection of potato casserole recipes, you're sure to find a dish that captivates your senses and satisfies your cravings. From classic comfort food to innovative culinary creations, these recipes promise an unforgettable gastronomic experience.

Let's cook with our recipes!

REALLY GOOD POTATO CASSEROLE

Really Good Potato Casserole image

This casserole can be served as dinner with a salad on the side.It can be vegetarian if you substitute meat with mushrooms.

Provided by ALEKSANDRA B.

Categories Casseroles

Time 1h10m

Number Of Ingredients 9

Ingredients

10 medium potatoes, baked or boiled
3 eggs, hard boiled
4 eggs
1 lb lunch meat (like smoke turkey or ham)
1 onion ,chopped
1/2 c sour cream or plain yogurt
1 c cheddar cheese, shredded
salt,pepper to taste
oil

Steps:

1. Fry the chopped onion and lunch meat (or mushrooms), cut into 1 inch cubes, on oil.
2. Slice the potatoes and put half of them on the bottom of a greased casserole dish.Pour on top of the potatoes a layer of meat with onions.
3. Pour over the meat sliced hard boiled eggs and the rest of the potatoes. Sprinkle with salt and pepper to taste.
4. Beat 4 eggs, add sour cream or yogurt, and mix well.Sprinkle with salt and pepper. Pour over potatoes and sprinkle with cheese.I use cheddar cheese but you can use your favorite.
5. Bake uncovered for 45 minutes in a 350 degree, preheated oven or for 30 minutes in a 375 degree oven.Enjoy.

POTATO CASSEROLE

Potato Casserole image

Trisha Yearwood's potato casserole from Food Network is extra-savory thanks to cheddar and bacon.

Provided by Trisha Yearwood

Categories side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

Nonstick cooking spray, for greasing the baking dish
6 large russet potatoes
Pinch salt
8 ounces sliced bacon
1 cup milk
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup (1/2 stick) unsalted butter
Pinch garlic salt
Pinch freshly ground black pepper
2 cups grated Cheddar

Steps:

Preheat the oven to 400 degrees F. Grease a 2-quart baking dish with cooking spray.
Peel the potatoes and cut them into 1-inch cubes. Place the potatoes and salt in a pressure cooker with water to cover and bring to a boil. Reduce the heat and simmer the potatoes until very tender, about 5 minutes. (If you do not have a pressure cooker, boil the potatoes in a pot of water with a pinch of salt until tender, about 20 minutes.)
While the potatoes boil, cook the bacon in a medium skillet over medium heat until browned and cooked through, 8 to 10 minutes. Drain the bacon on paper towels and, when cool enough to handle, crumble it into small pieces. Set aside.
Add the milk, mayonnaise, sour cream, butter, garlic salt, pepper and 1 cup of the cheese to a stand mixer with a paddle attachment. Whip the mixture until thoroughly combined. Drain the potatoes and add to the mixer. Mix again to combine and the potatoes are whipped smooth.
Spoon the mixture into the prepared baking dish. Sprinkle the crumbled bacon and remaining 1 cup cheese over the top and bake until the cheese is melted and the casserole is heated through, about 20 minutes.

REALLY GOOD POTATO CASSEROLE

Really Good Potato Casserole image

I found this in the New York Daily News, and you know what? It really is a really good potato casserole! Really! Be sure to slice the potatoes thinly (1/8-inch thick) so that they cook properly.

Provided by Mirj2338

Categories Potato

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon butter
3 lbs russet potatoes, peeled and cut into slices about 1/8 inch thick (about 6 medium)
2 cloves garlic, minced (in my house that means smashed with a large chef's knife)
1 teaspoon salt
2 teaspoons chopped fresh thyme leaves (optional)
2 cups grated sharp cheddar cheese
fresh ground black pepper
1 cup heavy cream
1 cup broth (I use a veggie broth)

Steps:

Put your rack in the center position and heat the oven to 400 degrees F.
Butter a 9-by-13-inch baking dish.
Spread 1/3 of the potatoes in an even layer in the bottom of the prepared dish.
Sprinkle with 1/3 of the garlic, salt, optional thyme, cheese and a few grinds of black pepper.
Repeat with the remaining potatoes, garlic, salt, thyme, cheddar and pepper two more times.
That's three layers for the numerically challenged.
Combine the cream and broth in a large measuring cup and pour into the dish along the edges rather than into the center.
Bake for 45 to 55 minutes or until the potatoes are tender (you can pierce them with a skewer or paring knife), the liquid is reduced and thickened, and the cheese on top is well browned.
Let cool about 10 minutes before serving.

Tips:

Choose the right potatoes. Russet potatoes are the best choice for this casserole because they are starchy and hold their shape well.
Slice the potatoes thinly. This will help them cook evenly.
Don't overcook the potatoes. They should be tender but still slightly firm.
Use a good quality cheese. A sharp cheddar cheese will give the casserole a lot of flavor.
Don't skimp on the butter. Butter adds richness and flavor to the casserole.
Bake the casserole until it is golden brown and bubbly. This will ensure that it is cooked through.
Let the casserole cool for a few minutes before serving. This will help it set and make it easier to cut.

Conclusion:

This potato casserole is a classic comfort food that is perfect for any occasion. It is easy to make and can be customized to your liking. With its creamy, cheesy interior and crispy, golden brown crust, this casserole is sure to be a hit with everyone who tries it.

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