Baked Potato Casserole

I used to have the. most. delicious. recipe for baked potato casserole.  Now I can't find it.  If you've ever had a good baked potato casserole, you understand my devastation.  If you haven't, let me explain . . . 


Baked potato casserole is an amazing creation that everybody loves.  The recipe always makes about one million servings, so it's great for large gatherings (think -- holidays), or if you just feel like only cooking once this week (helloooooo college!).  It's a comfort food that compliments pretty much everything.  Or, it can be eaten as a meal by itself.  


Anyhow, I decided I wanted to make baked potato casserole for a work Thanksgiving luncheon.  That is when I discovered that I could find my recipe.  Devastation ensued.  Then I googled it.  I found Emeril's recipe, which definitely isn't my recipe, but it's at least kinda close.  And, it ended up tasting pretty good, so I scored. 


If I am ever reunited with my recipe, I'll post it here.  Hopefully, I'll find it when I finally get to move into my house and unpack (I promise I'm not making that up -- it will happen).  Until then, this will have to do. 


Adapted from Emeril


Here's what you need:

• 5 Lbs Red Potatoes
• 8 Tablespoons (1 stick) plus 1 tablespoon unsalted butter, at room temperature
• 1 Cup sour cream
• 1 & 1/2 Cups heavy whipping cream
• 2 Teaspoons salt
• 1 1/2 Teaspoons freshly ground black pepper
• 1 Lb Bacon, cooked until crip and crumbled
• 1/2 Lb sharp Cheddar, cut into 1/2-inch cubes
• 3/4 Lbs mild Cheddar, grated (3 cups)
• 1/2 cup finely chopped green onions
• 3 eggs, lightly beaten
• Additional butter for baking dish
• Additional sour cream for garnishing
• Additional diced green onions for garnishing
• Sliced black olives for garnishing

Here's what you do:

1.  Peel and cube the potatoes.

2.  Boil the potatoes until they are fully cooked. 

3.  Drain potatoes and put them in a large bowl.

4.  Preheat the oven to 375 degrees. 

5.  Add butter, sour cream, whipping cream, salt, and pepper to potatoes.  Mash until desired consistency. 

6.  Add 3/4 lb bacon, sharp cheddar cubes, half of the grated cheddar, green onions, and eggs.  Mix thoroughly.

7. Butter a 9 x 13 casserole dish.  Spoon the potato mixture into the baking dish. 

8.  Top with remaining shredded cheddar cheese.

9.   Bake for 35 to 40 minutes, or until bubbly around the edges and heated through and the cheese on top is melted and lightly golden. 

     Hint:  I halved the recipe and put part of it in a smaller baking dish and 

    part of it in a crock pot.  I refrigerated it over night and then  I took the 

    crock pot to work for the luncheon.  I cooked the potatoes on high for 

    about 3 hours and it was cooked all the way through.  It tasted just like 

    the pan that I had baked in the oven the night before.

10.  Garnish with additional sour cream, black olives and green onions. 

Enjoy!

Cheesy Bread

This is another recipe that I tried for the my bookclub.  It turned out pretty good.  I got the recipe from The Girl Who Ate Everything.  She calls it Bloomin' Onion Bread and says it's supposed to taste like a Bloomin' Onion from Outback Steakhouse.  While I love The Girl Who Ate Everything, I have to disagree with her on this one.  This bread was good, but, it did not taste like a Bloomin' Onion to me.  You cut this bread almost all the way through before baking it, so each person can tear away as much or as little as they like.  It is perfect for an appetizer or snack when you're entertaining.  Although I was disappointed that it didn't taste quite like a Bloomin' Onion, it still tasted really good.  And, it's ridiculously easy to make.  So, give it a shot!


Slightly adapted from: The Girl Who Ate Everything


Here's what I used:

1 unsliced loaf of Sourdough Bread

16 Ounces Monterey Jack cheese

1/2 Cup Butter

3/4 Cup finely diced Green Onion

2 Teaspoons Poppy Seeds

Here's what I did:

1.  Preheated the oven to 350 degrees and lined a cookie sheet with aluminum foil.

2.  I cut loaf of bread length wise several times and width wise several times, making a bunch of little pieces of bread.  See the picture above.  Be sure not to cut all the way through the bread, but cut as close to all the way through as possible.

3.  I sliced the cheese into very small pieces (small enough to put between each cut of bread).

4.  I put the bread on the cookie sheet. 

5.  I inserted my tiny cheese pieces in between the cuts of bread.

6.  I melted the butter.  Then I stirred in the green onions and poppy seeds.

7.  I drizzled the butter mixture over the bread.

8.  I wrapped the bread in the foil.

9.  I baked the bread for about 15 minutes.  Then I unwrapped it and baked it for about 10 more minutes.  Make sure your cheese is all melted before you pull your loaf out of the oven.

Enjoy!