Buffet Potato Casserole Food

POTATO CASSEROLE

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.

LOADED BAKED POTATO CASSEROLE

Steps:

• Preheat the oven to 425 degrees F and spray a 3-quart casserole dish with nonstick spray. Set aside.
• Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.
• Put the potatoes into the prepared casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the potatoes are soft and begin to brown, about 45 minutes.
• Meanwhile, mix together the cream cheese and 1 cup Cheddar in a bowl until well combined. Dollop over the potatoes, then sprinkle with the remaining cup Cheddar and bake until the cheese is melted and bubbly and the potatoes are completely cooked through when poked with a knife, 13 to 15 minutes.
• Dollop the sour cream evenly over the casserole and sprinkle with the scallions and bacon pieces.

BUFFET POTATOES

Steps:

• Thaw potatoes 45 minutes before assembling.
• Combine potatoes with butter, onion, soup, sour cream and cheese in 13" X 9" X 2" baking dish.
• Sprinkle with bread crumbs.
• Bake one hour at 350 degrees.
• Serves 8-10.

SWEETENED POTATO CASSEROLE (IMELLETTY PERUNALAATIKKO)

Steps:

• Brush potatoes clean and place in a pot. Add enough water to just cover the potatoes and cook until done.
• Pour off water and wait for the moisture to evaporate. Once they feel dry, peel and mash hot potatoes. Add flour, mix, and let the mixture stand in a warm place (around 50 C - not a lot warmer than that or the process will be stopped) for 3-4 hours or overnight.
• Preheat oven to 150°C.
• Melt butter. Heat milk. Add melted butter and warm milk into the potato mixture, along with salt and nutmeg. Mix well.
• Taste the casserole and if it's not as sweet as you would like, add treacle to taste and mix.
• Pour into greased oven dishes. Only fill the dishes half full as the casserole will bubble and rise a lot in the oven.
• Drizzle some treacle on top of each casserole. Bake in the preheated oven for 2-3 hours.

BUFFET POTATO CASSEROLE

Steps:

• Saute onions in 1/2 cup margarine; combine with potatoes in large bowl. Stir in sour cream, soup, cheese, salt & pepper. Place in greased 13x9x2" baking dish.
• Combine cornflake crumbs and 1/2 cup margarine. Spread over the top. Cover with foil.
• Bake at 350 degrees F for 25 to 30 minutes. Uncover and continue baking for 25 minutes.

BUFFET POTATO CASSEROLE

Steps:

• Combine potatoes, and 1/2 cup margarine in a large bowl.
• Stir in sour cream, soup, onion, mayonnaise, cheese, salt and pepper.
• Place in a greased 13 x 9 inch baking dish or pan.
• Spread the cornflakes on top and pour 1/2 cup melted margarine on top.
• Cover with foil.
• Bake 20 minutes at 350 degrees.
• Uncover and continue baking for an additonal 20 minutes.
• If refrigerated, add an additional 10 minutes.