Holiday Potato Casserole With Gouda Garlic And Thyme Recipes

HOLIDAY POTATO BAKE

Steps:

• Preheat oven to 350°. Place potatoes, carrots, celery and onion in a Dutch oven; add water to cover. Cook, covered, until vegetables are almost tender, 8-10 minutes. Drain. Return to Dutch oven; toss with 1-3/4 cups cheddar cheese, butter, cream cheese, 1/4 cup parsley, salt and pepper., Transfer to a greased 13x9-in. baking dish. Top with olives and remaining cheese. Bake, uncovered, until bubbly and cheese is melted, 15-20 minutes. To serve, sprinkle with remaining parsley.

HOLIDAY POTATO CASSEROLE WITH GOUDA, GARLIC, AND THYME

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.

HOLIDAY POTATO CASSEROLE

Steps:

• Cook potatoes in boiling water to cover 15 minutes or until tender; drain and mash.
• Add butter and cream cheese; beat at medium speed with and electric mixer until smooth.
• Stir in 1/2 cup Cheddar cheese and next 6 ingredients; spoon into lightly buttered 11x7x1 1/2 inch baking dish.
• Bake at 350F for 30 to 40 minutes, or until thoughly heated.
• Sprinkle with remaining cheese; bake 5 minutes or until cheese melts.
• You may prepare the night before.

HOLIDAY HAM AND POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat butter in a pot over medium heat. Add onions and sauté with a pinch of salt until translucent, about 5 minutes. Add flour and cook, stirring, just to take off that starchy, raw edge, about 2 minutes. Pour in heavy cream and whisk to combine. Whisk in milk. Cook, stirring, over medium-high heat until it just starts to simmer and thicken up. Add 1 teaspoon salt, pepper, and cayenne. Grate in nutmeg.
• Turn off heat. Stir in Worcestershire and fresh thyme leaves. Reserve until needed.
• Cover the bottom of a deep 10x15-inch casserole dish with about 25% of the reserved sauce. Add a layer of sliced potatoes, seasoning the tops with some of the remaining salt as desired; ladle over 1/3 of the sauce and sprinkle over 1/3 of the grated Cheddar cheese. Layer in ½ of the sliced ham.
• Place another layer of sliced potatoes on top and season with salt. Ladle over ½ of the remaining sauce; repeat layering with Cheddar cheese and ham.
• Place last layer of potatoes on top. Ladle over remaining sauce and spread out with a spatula. Sprinkle over remaining Cheddar cheese.
• Bake uncovered in the preheated oven until browned, bubbling, and potatoes are very tender, about 1 ½ hours. Let cool for 15 to 20 minutes before serving.