Sour Cream Potato Casserole

These were a variation of a potato casserole that my mother came up with.  They are super simple to make but very rich and calorie laden.  Definitely for a special event.

Sour Cream Potato Casserole - serves 10 well!
1 pound frozen cubed hash browns
1 can condensed cream of chicken soup
1 cup milk
1 pint sour cream
2 cups corn flake crumbs
2 Tablespoons butter
Toast corn flake crumbs in a skillet in  the butter.  In a bowl, mix together the hash browns, cream of chicken soup, milk and sour cream.  Spread in a 9x13 inch baking dish that has been sprayed with cooking spray.  Top with the toasted cornflake crumbs.  Bake at 300 degrees for 55-60 minutes or until bubbly and brown around the edges.

Note: Grandma Brugger would make this when ever we had ham or any cut of meat that did not have juices for making gravy.  As I type this, I notice that the recipe I am typing from says, "Grandma often makes these for special Sunday dinners."  It made me sad because it was all in the present tense.  For a fully vegetarian meal make this with cream of mushroom soup.

Oven Crisp Potato Wedges

1 1/2 pounds new potatoes
1 Tablespoon olive oil
3/4 teaspoon coarse salt
1/2 teaspoon paprika
1/4 teaspoon freshly ground pepper

Preheat oven to 525 degrees.  Quartered potatoes and place them in a large bowl.  Drizzle olive oil over potatoes and toss to coat. 

Sprinkle salt, paprika, and pepper over potatoes, toss to coat well.

Line a baking sheet with foil and lightly spray with vegetable cooking spray.  Arrange potatoes on prepared baking sheet.  Roast for 20 minutes, stirring once or twice during cooking.  Raise heat to broil.  Broil potatoes until crisp, watching closely not to burn, about 1-2 minutes.

Note:  I have added all sorts of different seasonings to our potatoes.  My favorite is the Egg Works Seasoning but I have done it with Cajun Spice, Italian Seasoning, and even Herbs Provencal.  The potatoes are always amazing.  Also, if we have leftovers (and we always do)  I used them for breakfast, either as a side to the eggs or in the scrambled eggs.  Amazing!

Oven Baked French Fries

These come out really crispy for oven fries


Oven Baked French Fries
2 large baking potatoes
2 Tablespoons vegetable oil


Set your oven at 375 degrees.  Set a cooling rack inside of a cookie sheet with sides (jelly roll pan).  Cut your potato into even strips but fairly thin slices.  Toss in 1 Tablespoon oil.  Place in an even layer on the cooling rack and sprinkle with salt.  Bake 30 minutes.


Remove the cookie sheet from the oven and set the oven to 425 degrees.  Remove the french fries from the pan and toss with 1 Tablespoon of oil.  Sprinkle any seasonings you want on your french fries now.  Place back on the cooling rack.  Bake at for 15 minutes.  If desired sprinkle with coarse sea salt and serve.


 Note:  At the second stage of this, I remove everything with tongs and toss the fries in a large bowl with the oil and then add the spices I want to use.  I replace the fries with the tongs on the rack.  My favorite spice is a bottle I bought in Las Vegas at one of Heidi and Andy's favorite restaurants.

Baked Mashed Potatoes

This recipe is so good but it makes a lot! 

Baked Mashed Potatoes
5 pounds potatoes
1/4 cup butter
2 cups light sour cream
8 ounces light cream cheese
1 teaspoon salt
1/2-1 teaspoon pepper
Wash and peel the potatoes.  Place cut up potatoes in water in pot you are going to cook them in but don't turn it on until all of the potatoes are peeled and cut up. Make sure you cut the potatoes into similar size pieces so they cook evenly.

Place the potatoes in a large pot and fill with cold water, just covering the potatoes.  Bring the water to a boil.  Cooking time is determined by the size and freshness of the potatoes - anywhere from 15-30 minutes.  Watch to make sure the pot does not overflow.  When the potatoes are fork tender, they are done.

Drain the potatoes and add butter, sour cream, cream cheese, salt and pepper.  Mash the potatoes until smooth or whip with a mixer.  Spoon the mashed potatoes into a greased 9x13 inch pan.  Bake at 375 degrees for 45 minutes, or until bubbly.  This will serve 12-15 people generously.

Note:  These mashed potatoes can be made days in advance and refrigerated.  This recipe also can be cut in half very easily for smaller groups. 

Sweet Potato Casserole

This is a really good Sweet Potato recipe.  I had to share.

Sweet Potato Casserole
1 can (29 ounces) sweet potatoes, packed in light syrup, drained
1/3 cup heavy cream
1/4 cup packed brown sugar
1 large egg
1 Tablespoon butter, melted
3/4 teaspoon pumpkin pie spice (optional)
1/4 teaspoon salt

Topping #1
3 Tablespoon brown sugar
1/3 cup finely chopped pecans
1/4 melted butter

Topping #2
3 Tablespoons brown sugar
8 ounces miniature marshmallows
2 Tablespoon melted butter

Preheat oven to 350 degrees.  Lightly grease a 2 quart casserole dish or spray it with non-stick cooking spray. 

For sweet potatoes: Place the sweet potatoes, cream, brown sugar, egg, butter, pumpkin pie spice, and salt in a food processor or blender.  Blend until smooth.  Pour into prepared casserole dish.

For topping #1: In a small dish, mix the ingredients together and sprinkle evenly over the potatoes.

For topping #2: Spread melted butter over the potatoes evenly, then sprinkle the brown sugar evenly over the potatoes and then the marshmallows.

Bake 40-45 minutes or until potatoes are golden brown.  Will serve 12-15.

Note: If you are baking these the day ahead, then bake without the topping on for 20-25 minutes.  45 minutes before serving, sprinkle the topping of choice on and bake for 30 minutes. 

Swedish Creamed Potatoes

I made this all the time when the girls were growing up but now as much since it has just been Clyde and me. I am not really sure why. Maybe because I would eat the whole bowl. This is one of my favorite potato dishes.

Swedish Creamed Potatoes
2 Tablespoons butter
3 medium potatoes, peeled and cubed in small cubes (a dice is too fine and so it grated)
1/2 small onion, chopped fine or grated
1/2-3/4 cup whole milk or half & half
1 teaspoon salt
1/4 teaspoon pepper
Heat butter in a heavy skillet until melted. Cook potatoes and onions uncovered over medium heat, turning frequently until the potatoes are light brown, 10-15 minutes. Add the salt and pepper and mix in well. Add the 1/2 cup milk or cream and cover. Turn heat down to simmer and continue to simmer over low heat, stirring occasionally until the potatoes are tender, about 10-15 minutes more. You may add up to 4 Tablespoons more milk or cream if the potatoes get too dry before they become tender. Serve warm.

Note: I served this with any meat that I couldn't get gravy from such as ham, meatloaf, steak, etc.