Potato Potluck Dish Recipes

POTATO POTLUCK DISH

Steps:

• Bring a large saucepan of salted water to a boil. Place potatoes in the saucepan and cook until tender but firm, about 15 minutes. Drain and cool.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl, mix the potatoes, onion powder, minced garlic, sour cream, cream of mushroom soup and Cheddar cheese. Pour into the baking dish. Sprinkle with mozzarella cheese.
• Bake in the preheated oven 45 minutes, or until browned and bubbly.

POTLUCK POTATOES

Steps:

• Mix all ingredients together.
• Put mixture in a greased 13 x 9 pan.
• Bake at 325 degrees Fahrenheit for 1 hour.

POTLUCK POTATOES

Steps:

• Place the unpeeled potatoes in a large saucepan and cover with water; cook until tender but firm. Drain; cut potatoes into 1-in. cubes. Transfer to an ungreased 2-1/2-qt. baking dish. , Add pimientos, onion, garlic salt and onion salt; toss gently. Sprinkle with cheese. Top with bread cubes; drizzle with butter. Bake, uncovered, at 350° for 30 minutes or until bread is toasted.

POTLUCK POTATO CASSEROLE

Steps:

• 1. Defrost potatoes. Combine in large mixing bowl with 1/2 cup butter, salt and pepper. Add onion, soup, sour cream, and cheese. Blend thoroughly. Pour into buttered casserole. Cover with crumbs. Bake at 350 degrees for 45 minutes.
• 2. NOTE: This can be prepared the day before, or if you want to serve only half the recipe, use 2 smaller dishes and freeze one. When frozen, remove from freezer 20 minutes before baking Add crumbs just before baking.

POTLUCK POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
• Mix Cheddar cheese, potato soup, sour cream, cream cheese, green onions, garlic, and salt together in a large bowl. Fold potatoes into the mixture; pour prepared casserole dish. Top with Parmesan cheese.
• Bake in the preheated oven until bubbling and cheese is golden brown, about 1 hour.

POTLUCK IRISH POTATOES

Steps:

• 1. Fry the bacon in a non-stick or cast iron skillet until crisp. Transfer to paper towel, but leave grease in skillet.
• 2. While bacon is cooking, peel, wash, and slice potatoes into appox. 1/8" thick slices as you would for scalloped potatoes. Place in 9x13 baking dish.
• 3. Mix soup and milk in small bowl and pour over potatoes. Incorporate potatoes and mushroom soup mixture.
• 4. Sprinkle dish with a teaspoon each of Course Pepper and Kosher Salt. Check your bacon, no burning allowed! Just kidding! Your doing great!
• 5. Add first a layer of the roast beef pieces, then the corned beef pieces, and finally the cubed Velveeta. Bake in preheated 350 deg. oven for approx. 40 minutes, or until potatoes tender. Check with fork.
• 6. While dish is in oven, reheat the skillet with bacon grease and add the yellow onion and cabbage. Sprinkle with salt and pepper, about 1/2 tsp each. Fry in hot bacon grease until cabbage is done and beginning to brown. Remove from heat and stir in 1/4 stick of butter.
• 7. When potatoes are done, remove from oven. Using fork, transfer cabbage and onion mixture to cassrole dish to uniformly cover potatoes and cheese. Sprinkle with shredded colby cheese. Top with bacon, and finally, chopped green onions. Return to oven for about 10 minutes to melt cheese and crisp slightly. Times vary so be careful not to burn onions.
• 8. Remove from oven and allow to stand for 10-15 min. before serving. Can be side or a main dish served with warm rolls as it does contain meat, veggies, and dairy!