Time 1h35m Yield 8 Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees F (175 degrees C). Stir cream of chicken soup, cream cheese, and milk together in a saucepan over medium heat and cook until the cheese is completely melted and the liquid is heated through, about 5 minutes. Spread hash brown potatoes into a casserole dish; pour soup mixture over the potatoes. Bake in preheated oven until the edges begin to brown, about 1 hour and 15 minutes. Sprinkle Cheddar cheese over the dish; let the cheese melt as the dish cools slightly before serving, about 10 minutes.
Time 55m Yield 10-12 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F. Butter a 13 x 9-inch casserole dish. Cook potatoes in boiling salted water for 8-10 minutes or until tender, drain, set aside. In a large bowl, combine the next 10 ingredients, and 1 cup Swiss cheese; mix well. Fold in the potatoes. Spoon into greased baking dish. Bake uncovered for 30-35 minutes, or until bubbly and lightly brown. Top with cheddar and remaining Swiss; sprinkle with paprika. Let stand 5 minutes before serving.
Time 1h55m Yield 6 servings Number Of Ingredients 8 Steps:
Heat oven to 375 degrees F. Butter a 1 1/2 to 2-quart baking dish and sprinkle with just a bit of the shallot. Add the heavy cream to a medium saucepan along with the remaining shallot, garlic, salt and pepper. Place over medium heat and bring to a simmer while stirring. Let simmer until you see the liquid begin to thicken, 2 to 3 minutes. Layer 1/3 of the sliced potatoes in the baking dish, cover with some Cheddar and a sprinkling of Parmesan; repeat the layering 2 more times. Pour the hot liquid over the potatoes. Add the remaining cheese, cover with foil, and bake for 1 hour, then remove the foil to bake until the cheese is golden and brown, 15 to 20 minutes. Let rest for 10 minutes before slicing so it can settle.
Time 1h5m Yield 12 servings Number Of Ingredients 8 Steps:
Place potatoes on a baking sheet and poke holes in two sides with a fork. Coat potatoes with olive oil, and sprinkle with salt and pepper. Bake for at 425°F (220°C) for 45 minutes. Remove potatoes from oven, and let cool. Chop into 1-inch (2 ½ cm) pieces. Lay half of the potatoes on the bottom of a greased 9x13 inch (23x33 cm) baking dish. Sprinkle on half of the bacon, spread half of the sour cream, and sprinkle on half of the cheese. Repeat for a second layer. Bake for 20 minutes at reduced temp of 350°F (180°C), or until cheese is golden brown and the edges start crisping up. Sprinkle with chives. Enjoy!
Time 1h45m Number Of Ingredients 8 Steps:
Heat oven to 190C/170C fan/gas 5. Boil the potatoes for 3 mins to soften a little, then drain. When cool enough to handle, slice into 5mm pieces. Cook the onion in the butter in a pan until softened, about 5 mins, then pour over the wine, milk and cream and heat through. Place the potato slices into a large bowl, pour over the cream mixture, sage leaves and half the cheese. Carefully stir until the potato slices are coated. Grease a large baking dish (about 20 x 30cm) with a little butter, then tip the potatoes in. Smooth over the top, scatter over the remaining cheese and season with black pepper. Cover with foil and cook for 30 mins, then uncover and cook 30-40 mins more until a fork slides in easily and the top is golden brown.
Time 1h Yield 6-8 servings. Number Of Ingredients 9 Steps:
In a large saucepan, melt 4 tablespoons butter. Stir in the flour and salt until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat., Stir in the cheeses until melted. Add potatoes; stir gently to coat. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with lemon juice., In a small skillet, melt the remaining butter. Add bread crumbs; cook and stir over medium heat until lightly browned. Sprinkle over potato mixture. Bake, uncovered, at 350° for 40-45 minutes or until hot and bubbly.
Number Of Ingredients 11 Steps:
Preheat oven to 350. Slice 1/3 off the top of the garlic heads, brush with olive oil and wrap each head individually in foil. Butter and bread-crumb 2 qt. casserole dish with high sides (6 inches or higher). Pierce the potatoes with a fork or knife tip and place on a baking sheet along with the garlic and onion. Bake for one hour, or until potatoes are soft. Mash potatoes in a large bowl or use a standing mixer. Add squeezed-out garlic and onion and mix till fairly smooth. Add cream, eggs, salt, pepper and nutmeg. Grate Parmesan, shred other cheeses. Spoon about 2/3 of the potatoes into the prepared casserole dish, pressing potato mixture up sides. Layer salami, soft cheeses, half the Parmesan and half the breadcrumbs on top of the potatoes. Season with salt and pepper. Top with remaining potato mix, sprinkle with rest of breadcrumbs and Parmesan cheese. Bake on cookie sheet one and a half hours. Let cool a bit before spooning out.
Time 1h20m Yield 1 3quart casserole dish Number Of Ingredients 9 Steps:
Make a white sauce with butter, flour and milk. Slightly thaw potatoes and add to white sauce. Add onions, sour cream, grated cheese, salt and pepper to taste. Mix well and heat through. Pour into buttered 3 quart casserole dish. Sprinkle crushed corn flakes over potatoes. Bake one hour at 350 degrees.
