24 Hour Potatoes Recipes

TWENTY-FOUR HOUR SALAD

Steps:

• In a large transparent bowl, layer lettuce, celery, bell peppers, onions, peas, mayonnaise, sugar and cheese. Sprinkle bacon bits evenly over the top of the salad.
• Cover bowl, and refrigerate for 24 hours before serving.

24 HOUR HAM CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Mix macaroni, mushroom soup, ham, milk, and Cheddar cheese in a bowl; fold in diced hard-boiled eggs. Spoon mixture into a 9x13-inch casserole dish. Cover dish with plastic wrap and refrigerate 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from dish.
• Bake in the preheated oven for 30 minutes; layer sliced hard-boiled eggs on top of casserole. Bake until casserole is cooked through and bubbling, about 10 more minutes.

POTATO PAVÉ

Steps:

• Preheat oven to 350°F.
• Combine cream, thyme, salt and pepper in a large bowl. Add potatoes to cream mixture.
• Remove a small amount of potato slices from cream mixture with a slotted spoon. Place potato slices in a layer in a greased 9x13 inch baking dish. Repeat procedure until no potato slices remain; discard remaining cream mixture.
• Bake, covered, until potatoes are tender, about 50 - 60 minutes. Remove baking dish from oven and place on a rack; uncover.
• Place a piece of parchment paper on top of potatoes. Place an empty baking pan or dish of the same size, bottom side down, on top of parchment paper. Fill empty pan with cans to weigh potatoes down. Let stand for 1 hour.
• Remove pan with cans from bottom baking dish. Remove parchment paper from potatoes. Cool potatoes in baking dish for 1 hour. Cover baking dish loosely and refrigerate for at least 6 hours or up to 24 hours.
• Preheat oven to 350°F.
• Remove baking dish from refrigerator. Uncover and run a knife around sides of dish to loosen potatoes. Invert potatoes onto a cutting board. Cut potatoes lengthwise into 3 equal strips. Cut each strip crosswise into 4 equal squares. There should be 12 squares. Place squares on a parchment paper-lined rimmed baking sheet.
• Bake until potatoes are heated through, about 20 - 25 minutes.

DELICIOUS 24 HOUR CROCK POT ROAST

Steps:

• 24 hours prior to meal time, trim fat off the roast, rub with salt and pepper and sear all sides in a hot frying pan with the olive oil.
• Place in crock pot, cover with entire can of french onion soup.
• Set on Low, leave to cook overnight.
• About 6-7 hours prior to mealtime, add baby carrots.
• About 3 hours prior to mealtime, add red potatoes.
• About 15 minutes before mealtime, turn off crock pot and remove meat and vegetables to serving platter and cover with foil.
• Pour liquid into a 2 quart sauce pot and heat on medium.
• Add 1/2 cup low fat milk and stir.
• Add cornstarch to 1/4 cup of cold water, mix well, then add slowly to boiling liquid until desired consistency is reached. Pour into gravy dish or bowl and serve with platter.

GRAM'S SECRET 24 HOUR POTATOES

Steps:

• Par boil peeled potatoes for 5 minutes. Do not let potatoes get cooked all the way through, potatoes should remain firm.
• Grate potatoes into shreds with box grater.
• In a large bowl mix potatoes, milk, onion, cheese, sour cream, salt, pepper and dry mustard.
• Pour mixture in to a 9 x 13 glass baking dish. Cover and refrigerate overnight.
• Remove dish from refrigerator 1 hour before baking.
• Bake at 350 for 45-50 minutes or until top becomes golden brown.

24 HOUR POTATOES

Steps:

• Mix all ingredients together. Put in greased casserole. Dot with butter, sprinkle with nutmeg and pepper. Marinate overnight in fridge. Bake 1 hr @ 350