Harvest Potatoes Recipes

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FALL HARVEST POTATO CASSEROLE



Fall Harvest Potato Casserole image

This is a wonderful comfort dish that is perfect when the first nip in the air makes its presence. Time does not include freezing.

Provided by Chef Buggsy Mate

Categories     Potato

Time 1h45m

Yield 12-15 serving(s)

Number Of Ingredients 10

8 large potatoes
3 bay leaves
1/4 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper
16 ounces sour cream
1 (10 3/4 ounce) cream of chicken soup
2 cups cheddar cheese, shredded & divided
5 green onions, chopped
1/2 cup corn flakes, crushed

Steps:

  • Place potatoes and bay leaves in a large kettle; cover with water.
  • Bring to a boil.
  • Reduce heat; cover and simmer for 25-30 minutes or until tender.
  • Remove from heat; cool to room temperature.
  • Place potatoes in the freezer for 1 hour and do not drain cooking water.
  • Drain potatoes; peel and grate.
  • Place in a greased 9x13" baking dish.
  • Drizzle with butter, sprinkle with salt and pepper; toss to coat.
  • Combine the sour cream, soup, 1 cup cheese, and onions; spread over potatoes.
  • Sprinkle with remaining cheese; top with cornflakes.
  • Bake uncovered at 350 degrees for 45-50 minutes until bubbly.

Nutrition Facts : Calories 413.6, Fat 20.1, SaturatedFat 12.1, Cholesterol 49.5, Sodium 452.8, Carbohydrate 48.3, Fiber 5.6, Sugar 2.5, Protein 11.8

HARVEST POTATO SOUP



Harvest Potato Soup image

A hearty potato vegetable soup with kale. Great harvest time warm-up.

Provided by Janet

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 50m

Yield 12

Number Of Ingredients 18

2 tablespoons butter
2 onions, chopped
2 carrots, diced
1 stalk celery, diced
2 cloves garlic, minced
1 cup cauliflower florets
1 cup diced zucchini
6 large potatoes, cubed
3 cups vegetable broth
1 cup chopped kale, or to taste
¼ cup evaporated milk
1 bay leaf
½ cup corn kernels
1 teaspoon smoked paprika
1 teaspoon chopped fresh dill
salt and ground black pepper to taste
½ cup shredded Cheddar cheese, or to taste
½ cup chopped fresh parsley, or to taste

Steps:

  • Melt butter in a stock pot over medium-low heat. Cook and stir onions, carrots, celery, and garlic in hot butter until the onions are translucent, 5 to 10 minutes. Add cauliflower and zucchini to onion mixture; cook until just warmed, 1 to 2 minutes.
  • Stir potatoes and broth into vegetable mixture; bring to a boil. Reduce heat and simmer until potatoes are just tender, 15 to 20 minutes. Add kale to soup; cook until kale is slightly wilted, 2 to 3 minutes.
  • Pour milk into a blender and ladle about 2/3 the soup into blender, working in batches if needed. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, 1 to 2 minutes.
  • Pour pureed soup back into stock pot; stir in corn, paprika, dill, salt, and pepper. Cook soup until corn is warmed, 2 to 3 minutes. Serve soup garnished with Cheddar cheese and parsley.

Nutrition Facts : Calories 227.4 calories, Carbohydrate 41.9 g, Cholesterol 11.6 mg, Fat 4.4 g, Fiber 6.1 g, Protein 6.9 g, SaturatedFat 2.5 g, Sodium 195.4 mg, Sugar 5.6 g

CHEESY HARVEST POTATOES RECIPE - (4/5)



Cheesy Harvest Potatoes Recipe - (4/5) image

Provided by Slvrbck97

Number Of Ingredients 8

1 - 32 oz pkg frozen hash browns - chunky ones not shredded
1 can cream of chicken soup
1 cup sour cream
3 cups shredded cheddar cheese
1 1/2 tsp salt
1/2 cup butter
1 medium onion
2 cups crushed corn flakes

Steps:

  • Heat oven to 350 Chop up onion and saute in fry pan with 1/4 cup of the butter. In large bowl combine soup, sour cream, hash browns, 2 cups of cheese, salt and sauted onions Spray 13 glass pan with cooking spray and pour in potato mixture. Melt remaining 1/4 cup butter in fry pan and stir in the crushed corn flakes. Stir till coated. Spread on top of potato mixture Cover with foil and bake for 35 minutes, remove foil and sprinkle on the remaining cup of cheese. Put back in oven and heat additional 10 minutes

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