Really Good Potato Casserole Recipes

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.

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:

• 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.