Time 40m Yield 12 servings. Number Of Ingredients 11 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.
Time 1h Yield 1 casserole Number Of Ingredients 10 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.
Time 1h5m Number Of Ingredients 10 Steps:
Put the quartered potatoes in a large saucepan and cover with water. Add about 1 teaspoon per quart of water. Cover the pan and place it over medium-high heat. Bring to a boil, reduce the heat to medium-low, and cook until the potatoes are tender. Drain, transfer to a large bowl and mash. Heat the oven to 350 F/180 C/Gas 4. Butter a 2-quart baking dish. Add butter and cream cheese to the potatoes. With an electric mixer, beat until well blended. Do not overbeat. Add 1/2 cup cheddar cheese and next 6 ingredients and stir to blend thoroughly. Spoon the potatoes into the prepared baking dish. Bake in the preheated oven for 25 to 35 minutes, or until the potatoes are hot and bubbling around the edges. Sprinkle with remaining 1/2 cup of cheddar cheese; bake for about 5 minutes longer, or until cheese melts. To make ahead, prepare the casserole the night before, except for the cheese topping. Cover and refrigerate overnight. Take the casserole out of the refrigerator about 30 minutes before baking time. Bake as directed until hot, adding the remaining 1/2 cup of cheese about 5 minutes before it’s done.
Time 2h15m Yield 12-16 serving(s) Number Of Ingredients 9 Steps:
Boil peeled potatoes until consistently is right for mashing. Mash potatoes with cream cheese, butter, sour cream, cream, and eggs. Add salt and garlic salt. Spread in greased 9x13 pan. Dot with butter and cool. Cover with foil and refrigerate overnight. Bake at 350F, covered, for 45 minutes.
Time 2h20m Yield 8 Number Of Ingredients 14 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.
Time 1h10m Yield 10 Number Of Ingredients 12 Steps:
Preheat oven to 400 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up. No need to grease dish. Add parsnips and/or carrots to a large microwave-safe bowl. Add 1/4 cup water and cover with wax paper. Microwave on high for 5 minutes. Uncover and add sweet potatoes. Cover and microwave 15 minutes more or until tender, stirring once. Drain and return vegetables to bowl. Pour broth and cream into the bowl with vegetables. Use a potato masher to mash to desired consistency. Stir in 3 tablespoons butter and 1/2 teaspoon salt. Transfer to prepared baking dish. Combine brown sugar, flour, rosemary, and 1/4 teaspoon salt in a medium bowl. Using a pastry blender, two forks, or your fingers, cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in pecans and maple syrup and sprinkle over sweet potato-mixture. Bake 20 to 25 minutes or until pecan mixture is just starting to brown.
