5 Cheese Russet Potato Casserole Recipes

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.

Steps:

• 1. Please Note: As with most casserole dishes, you can add or delete the items you do not like. You CAN ALSO ONLY USE 2 CHEESES if you prefer, but I wanted to build on the flavors and used what I had in the fridge. PREHEAT OVEN TO 350 DEGREES F. This is the size dish I used for the casserole.
• 2. You will need about 3 pounds of Russet Potatoes.
• 3. Peel Potatoes.
• 4. Slice or cube potatoes into desired size pieces.Then wash thourgly.
• 5. Add potatoes to a large pot. Cover with water, add 2 teaspoons of kosher salt. Bring to a boil and boil for about 5 to 7 minutes. THIS REDUCES THE COOKING TIME IN THE OVEN.
• 6. Pour into colander to drain.
• 7. Chop peppers.
• 8. Chop celery and both onions and put into a microwaveable bowl. Add 2 tablespoons of butter, and microwave for about 5-6 minutes. This too minimizes the cooking time in the oven.
• 9. Stir to blend vegetables together. Remove from microwave and add both soups, sour cream, remaining salt , lemon pepper, and stir to blend.
• 10. Add feta crumbles, and sharp shredded cheddar cheese, shredded monetary jack and chopped chive, blend together with large spoon or spatula.
• 11. Cube the pepper jack cheese & add to bowl and stir. Now add the sliced potatoes and stir with large spoon, till completely mixed together.
• 12. Spray a 9X12X2 inch casserole dish with cooking spray.
• 13. Add half of potato mixture to dish, then sprinkle with coarse black pepper, then add half of the shredded Swiss cheese on top.
• 14. Now add the remaining potato mixture and repeat steps with cheese, & pepper but add additional chopped chive if desired.
• 15. Crumble corn Flakes in a zip lock bag.
• 16. Melt butter in microwave, then add melted butter to crumbled corn flake crumbs. Then sprinkle over top of potato casserole dish. Bake in preheated 350 degrees F. oven for approximately 1 hour, or until mixture is hot and bubbly.
• 17. Remove from oven and garnish with additional pepper rings if desired

Steps:

• Heat oven to 375 degrees F. Butter a 1 1/2 to 2-quart baking dish and sprinkle with just a bit of the shallot.
• Add the heavy cream to a medium saucepan along with the remaining shallot, garlic, salt and pepper. Place over medium heat and bring to a simmer while stirring. Let simmer until you see the liquid begin to thicken, 2 to 3 minutes.
• Layer 1/3 of the sliced potatoes in the baking dish, cover with some Cheddar and a sprinkling of Parmesan; repeat the layering 2 more times.
• Pour the hot liquid over the potatoes. Add the remaining cheese, cover with foil, and bake for 1 hour, then remove the foil to bake until the cheese is golden and brown, 15 to 20 minutes. Let rest for 10 minutes before slicing so it can settle.

Steps:

• Adjust oven rack to middle position and heat oven to 400 degrees. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.
• Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added. The potatoes should be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add to casserole. Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the excess liquid.
• Cover dish tightly with foil and transfer to the oven. Bake for 30 minutes. Remove foil and continue baking until the top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.

Steps:

• Place potatoes on a baking sheet and poke holes in two sides with a fork.
• Coat potatoes with olive oil, and sprinkle with salt and pepper.
• Bake for at 425°F (220°C) for 45 minutes.
• Remove potatoes from oven, and let cool. Chop into 1-inch (2 ½ cm) pieces.
• Lay half of the potatoes on the bottom of a greased 9x13 inch (23x33 cm) baking dish.
• Sprinkle on half of the bacon, spread half of the sour cream, and sprinkle on half of the cheese.
• Repeat for a second layer.
• Bake for 20 minutes at reduced temp of 350°F (180°C), or until cheese is golden brown and the edges start crisping up.
• Sprinkle with chives.
• Enjoy!