Subject: Potato Casserole Recipes
Newsgroup: rec.food.cooking

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Subject: Recipe: Crusty Potato Peasant Casserole
From: Kristin Satterlee (kristin at jaka.cerl.uiuc.edu)
Date: Mon, 31 Jul 1995 08:34:10 -0500
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This is really good. I usually don't use all the onions it calls for, though it would be fine if you did--I just don't have the patience! A great side dish or dinner, served with yummy crusty bread and a nice salad.

Crusty Potato Peasant Casserole

6 med (2 lbs) potatoes, very thinly sliced (I don't peel them)
3 lg onions, halved and very thinly sliced
4 lg cloves minced garlic
1 28-oz can tomatoes, drained and chopped
1/4 c tomato paste
1/3 c olive oil
3 Tbsp water
2 tsp oregano
salt and pepper

Heat oven to 400 degrees. Combine potatoes, onion, garlic and tomatoes. Beat together remaining ingredients. pour over vegetables and toss well to coat. Spread in large, shallow baking dish (I use my large lasagna pan). Cover with aluminum foil and bake 30 minutes. Uncover and bake 45 more minutes, or until potatoes are tender. Excellent with cheese melted on top, too.

Adapted from _Quick Vegetarian Pleasures_

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Subject: A yummy potato and cheese caserole
From: esoper at hmc.edu (Emily Soper)
Date: 11 Nov 1995 00:25:52 GMT
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Howdy y'all. I wrote earlier about cooking for many at Christmas, and mentioned a recipie for a potato and cheese casserole, well I got some ineterest so here's the recipie.

Sherry's Potato and Cheese Caserole (after my mom I think)

2 lbs frozen hashbrowns, the cubed kind
1 can cream of chicken soup
1 onion chopped (more to tase)
1/2 stick butter softened or melted
dash salt (maybe as much as 1/2 a teaspoon, depends on if the butter is salted, or how salty the soup is etc.)
8 oz softened cream cheese
8 oz sour cream (or more, I used as much as 16 oz once when accidentally looking at two recipies, it was very yummy.)
8 oz cheddar cheese (plus some for garnishing)

Combine all the soft ingredients (everything but the potatos), using a mixer or whatever. Then, mix the potatos in by hand. put in a two quart caserole dish. Garnish with scallions and cheddar cheese, or crumbled potato chips or anything else creative. Bake in the oven at 350 degrees for an hour.
Serves 12

This recipie reheats well, doubles well, and is a nice thing to have on hand when you have lots of guests that can just help themselves. Also good for block parties.

Some suggestions:
- My mom uses a mix of sharp and mild cheese, I tend to use only sharp.
- The cheese for garnishing works best if it's yellow (orange), but I like to put some white cheddar in with the potatos.

Hope you all enjoy this, I think it's really yummy. If any of you come up with any good garnishing ideas, let me know.

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Subject: Another yummy potato and cheese caserole
From: hubbardm at tmn.com
Date: Sat, 25 Nov 1995 22:42:30 GMT
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A recipe suitable for your declasse collection. Tasty and expeditious. I'm looking for a pretentious french or italian name for this. Pommes de terre julienne avec fromage American, or something like that. This would make a good side dish for a crown roast of frankfurters I think.

Use frozen french fries and prepare in the style of macaroni and cheese.

Place about 1 pound of frozen french fries in a 1-1/2 quart casserole. Bake at 350F for about 15 minutes while you prepare the cheese sauce (the french fries in this recipe will not be browned or crispy).

Cheese sauce:
In a saucepan prepare a roux. Melt 3 tablespoons butter. Blend in 2 tablespoons white flour and a dash of black pepper. Cook briefly over medium heat until the roux bubbles. Whisk in 2 cups of milk; cook and stir until thick and bubbly. Turn off heat and stir in 8 ounces (2 cups) of grated cheddar cheese; stir until melted.

Pour enough of the cheese sauce over the french fries to cover them. You may have some cheese sauce left over. You can refrigerate it for a few days or freeze it.

Bake at 350F for about 35 minutes.

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Subject: Re: Potato recipe needed
From: sherae at zeta.org.au (Sheri McRae)
Date: Tue, 12 Dec 1995 15:53:31 +1100
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Potato, Onion, and Rosemary Casserole

Serving Size: 6

1/4 c butter
2 lg onions -- thinly sliced
2 tbsps fresh rosemary -- snipped
1/2 tbsp salt
1/4 tbsp freshly ground pepper
4 med baking potatoes -- thinly sliced
1 c half and half

Preheat oven to 350°.
Heat butter in 10-inch skillet until melted. Stir in onions, rosemary, salt and pepper. Cook over low heat, stirring frequently, until onion is very soft and begins to brown, about 20 minutes. Arrange half of the potato slices in greased 10 x1 1/2" pie plate. Top with half the onion mixture. Repeat layers. Pour half and half over top. Cover with foil. Bake for 1 hour. Uncover and cook until top is golden brown, about 20 minutes longer. Cut into wedges to serve.