Plus, potatoes need a lot of seasoning! By parboiling them, it allows more seasoning to get into the potatoes. This will significantly reduce the amount of time it takes to cook the casserole. To speed up baking time, I parboil the potatoes. Cheesy Potato Casserole Prep Tipsīecause I like to use fresh potatoes, it does take more time to cook. Or, for a great onion flavor without the texture, use green onion. (That’s also a great option for kids who hate onion). So, the moral of that long story is, if you want a mild onion flavor, use onion powder. It’s such a simple swap, but she’s made the best cheesy potato casserole I’ve ever had. My mother-in-law uses green onion in her casserole, and it is the perfect onion flavor without the gross raw texture. It wasn’t until I tried my mother-in-laws’ potato casserole that I realized what it was. However, it seemed like something was always missing. To compensate for this, my dad always uses onion powder in place of the raw onion. To me, it seems the onion never gets fully tender. I’ve tried several cheesy potato casseroles that use white onion. To me, the flavor of raw onion is way too sharp, and it completely overpowers the other flavors. However, if there is even a hint of texture to the onion, I will gag when eating it. If you’ve been read some of my other posts, you know I like the flavor of white and yellow onion. Unless, I know who made it, I have a hard time trusting it. Get ready for a tangent: Have you ever seen that meme that goes, “ Raisin cookies that look like chocolate chip cookies are the main reason I have trust issues.” Well, I feel the same way about Cheesy Potato Casserole. It gets all gooey and bubbly, and you are guaranteed to get cheese in every bite. Especially because I like to add an extra layer during the last 10-15 minutes of cooking. So, I use more cheese than most recipes call for. Plus, the flavor is so much better if you grate it yourself. Prepackaged cheeses are often covered with starch that prevents the cheese from melting as well. So, I tend to stick with either the mild or sharp varieties.Īdditionally, for the creamiest potatoes, be sure to grate your own cheese. While I love the flavor of extra sharp cheddar cheese, it can be drier. I prefer to use either a mild or sharp cheddar cheese. What cheese is best for the casserole?įor the cheese, I don’t deviate from the classic, and I use cheddar cheese. So, nine times out of ten, I use fresh potatoes. They can take more prep work, but the flavor is so worth it in my opinion. So, I have peeled a lot of potatoes in my lifetime. My dad taught me to make this dish using fresh potatoes. If you are short on time, use diced or shredded hash brown potatoes (30 oz) in place of boiling your own potatoes. To skip peeling, go for thin skinned potatoes like Yukon gold or red potatoes.For a classic casserole, choose peeled russet potatoes for a fluffy thick texture.When it comes to potatoes, almost any kind of potato will work for this recipe. An optional ingredient is butter, but I’ll talk more about that below. We’ll also be using cheddar cheese, sour cream, cream of chicken soup, green onions, and salt and pepper. If you only eat cheesy potato casserole on holidays, I highly encourage you to make them throughout the year! There’s no reason to deny yourself of this goodness! Seriously, do it! Cheesy Potato Casserole IngredientsĪs the name suggests, we’ll be using potatoes for this casserole. Growing up, we ate them often for Family dinners on Sunday. Whatever you call it, they are a perfect side dish for any holiday like Easter, Thanksgiving, or Christmas. Bake until golden and bubbly for an easy side.Ĭheesy Potato Casserole may also be known as Cheesy Scalloped Potatoes, Cheesy Hash Browns, Funeral Potatoes, Mormon Potatoes, or Au Gratin Potatoes. Make Cheesy Potato Casserole with fresh potatoes, sour cream, soup, green onions, & lots of cheddar cheese.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |