Irish Potato Casserole Recipes

Steps:

• 1. Cube Potatoes, and add to a large pot, cover with water, add 2 teaspoons kosher salt, and bring to a boil and cook for about 10 minutes, or until almost done. Drain and add to a large bowl.
• 2. While the potatoes are boiling, add the butter and olive oil to a large skillet, and heat over medium high heat, then add in the chopped onions, and spinach, and sauté until tender, about 7-10 minutes or so.
• 3. These are the cheeses that I chose to use in this dish, but you can use what ever you prefer.
• 4. Shred the cheeses if not already shredded.
• 5. Drain potatoes in a large colander, then add to a large bowl, along with the sautéed vegetable mixture. Add in the steak seasoning and dried or fresh thyme.
• 6. Add in 1/2 cup sharp cheddar, and 3/4 cup each of both Irish Cheeses. reserving the remainder to top casserole during last 10 minutes of baking time. Stir and add in the heavy whipping cream till mixed.
• 7. Spray casserole dish with non stick cooking spray.
• 8. Add potato mixture to prepared casserole dish, and place in preheated 400 degree F. oven, and bake for about 20 minutes, then top with remaining cheese in desired pattern, and return to oven and bake an additional 10 minutes or until cheese melts.
• 9. Remove from oven and serve as desired. I served it with Irish Bacon and Bangers, and Grilled Tomatoes with Shredded Cheese, and https://www.justapinch.com/recipes/bread/savory-bread/brown-soda-bread.html?p=1.

Steps:

• 1. Cook, drain, and mash potatoes.
• 2. Beat cream cheese and sour cream together until smooth. Add potatoes and all remaining ingredients, and then beat until combined. Spoon into lightly buttered two-quart casserole, cover and refrigerate.
• 3. Remove from refrigerator 15 minutes before baking. Uncover; sprinkle paprika on top (if desired). Bake uncovered at 350 degrees about 40 minutes, or until thoroughly heated.

Steps:

• Place the potatoes into a large pot and cover with salted water; bring to a boil. Cook the potatoes at a boil for 10 minutes; drain. Set potatoes aside to cool.
• Once potatoes are cool enough to handle, slide the skin from the potatoes and discard; refrigerate peeled potatoes until completely cold, about 1 hour.
• Preheat an oven to 350 degrees F (175 degrees C).
• Grease a 9x13-inch baking dish with 1 tablespoon butter.
• Grate 2 of the potatoes into the bottom of the prepared baking dish. Sprinkle about 1/4 of the minced onion over the layer of potato; season with salt and black pepper. Repeat layering until all ingredients are used and dish is full.
• Drizzle melted butter, whipping cream, and half and half over the potato mixture; season with paprika.
• Bake in the preheated oven until the top is bubbling, about 30 minutes.
• Garnish with chopped fresh parsley to serve.

Steps:

• For one package of simply mashed potatoes (I use either the garlic or mashed with skins) spray an 8 x8 glass casserole/pan. In a large skillet cook cabbage & onion in olive oil over medium heat just until tender, seasoning with salt and pepper to taste. In casserole dish spread out one layer of potatoes about 1/2 package, then 1/3 of the cheese, then cabbage and onion. Top with remaining potato and cheese. Bake in a preheated 350 degree oven for 30 minutes or cheese is lightly golden brown.

Steps:

• Brown thin strips of bacon in large skillet til golden & crispy. Remove bacon to paper towel lined plate.
• In the same skillet saute the onion until it begins to soften and then add the cabbage & cook until the cabbage is tender but not mushy.
• Stir cabbage & onion, corned beef & bacon into Simply Potatoes shredded hash brown potatoes & place all in a 9 x 13 casserole dish. Top with the shredded cheese & bake in 350 degree over for 30-45 minutes until cheese is melted & bubbly and everything is hot.

Steps:

• Grease 9"x13" pan.
• Layer ingredients in above order.
• Bake for one hour at 350 degrees covered.
• Uncover and bake an additional 15-20 minutes with cornflake crumbs on top.