Potato Casserole With Italian Asiago Garlic And Thyme Recipes

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Make both potatoes pouches as directed.
• Stir cream cheese, 1/2 cup of the Parmesan cheese, the Italian seasoning and rosemary into potatoes. Spoon mixture into baking dish. Top with remaining 1/2 cup Parmesan cheese. Bake 18 to 22 minutes or until heated through (at least 165°F in center of casserole).
• Meanwhile, in 8-inch skillet, melt butter over medium heat. Add bread crumbs; cook and stir 2 to 3 minutes or until toasted. Remove from heat. Top casserole with tomatoes, toasted bread crumbs and basil.

Steps:

• 1. In a food processor or blender, combine cottage cheese, thyme, garlic, and cayenne pepper. Salt and pepper to taste. Process until smooth.
• 2. Slowly add half and half while the processor is running. Set aside.
• 3. Combine Gruyere and Asiago cheese; set aside.
• 4. Layer one-third of potato slices in the bottom of a greased 13x9-inch baking dish. Sprinkle potatoes with salt to taste.
• 5. Pour one-third of cottage cheese mixture over potatoes.
• 6. Top with one-third of shredded cheese mixture.
• 7. Repeat two more times with remaining ingredients.
• 8. Cover with aluminum foil and bake in a preheated 400°F oven for 50 minutes.
• 9. Remove cover and continue baking 40 minutes or until potatoes are tender and cheese is golden brown.
• 10. Remove from oven and allow to stand 15 minutes before serving.

Steps:

• Adjust one oven rack to lower-middle position and second oven rack to highest position; heat oven to 400 degrees.
• Toss together cheese, garlic, and thyme in small bowl; set aside.
• Heat butter in medium saucepan over medium heat until foaming; whisk in flour and cook until golden and bubbly, about 30 seconds.
• Whisking constantly, gradually add chicken stock. Increase heat to high, add bay leaf, and bring to boil.
• Reduce heat to medium and simmer, stirring occasionally, until mixture thickens, about 2 minutes. Off heat, remove and discard bay leaf; cover to keep sauce warm.
• Alternating Yukon Gold and russet slices, arrange a third of potatoes in snug overlapping rows in 9x13 baking dish, Sprinkle potato layer evenly with 1/4 teaspoon salt, 1/4 teaspoon pepper, and a third of cheese mixture. Make a second layer with same amount of potatoes, salt, pepper, and cheese. Make a third layer with same amount of potatoes, salt, and pepper, but reserve remaining cheese. Pour warm sauce over potatoes, tilting pan side to side to distribute evenly.
• Cover with foil and bake on lower-middle rack 45 minutes.
• Remove foil and continue to bake until potatoes are tender, about 45 minutes longer.
• Remove potatoes from oven and sprinkle with remaining cheese; bake on highest rack until cheese is golden brown, about 5 minutes.
• Cool 10 minutes and serve.

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 and return to pot.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a glass baking dish.
• Combine milk, cream cheese, 1/3 cup green onions, egg, butter, garlic, and salt in a bowl. Pour onto the prepared potatoes. Mash together until mixture is smooth. Spoon into the prepared baking dish. Sprinkle with Cheddar cheese and remaining green onions.
• Bake in the preheated oven until lightly browned, about 40 minutes.

Steps:

• Cook potatoes in boiling water for 12-15 minutes or until fork-tender; drain.
• Mash potatoes using a potato masher or ricer.
• Add the warmed milk, sour cream, butter, salt, white pepper, and garlic, mixing well.
• Sprinkle in the shredded cheese and scallions, stirring until cheese starts to melt and incorporate.
• Serve hot.