Loaded Potato Casserole

6 russet potatoes, sliced into ¼" slices*

Salt and pepper

1 cup shredded cheddar cheese

1 cup shredded Monterey cheese

8 slices bacon, cooked and crumbled

2 cups milk

2 large eggs

Fresh parsley, to garnish (optional)

Preheat oven to 375º. Butter a 9x13” baking pan, and set aside.

Layer half of the potato slices in the dish, overlapping slightly. Season with salt and pepper. Sprinkle the cheeses on top of the potatoes and add the crumbled bacon pieces. Add the other half of the potato slices on top of the cheese.

In a small bowl, mix together the milk and eggs. Pour half of the mixture over top of the potatoes.

Cover with foil and bake for up to 90 minutes, until the custard, eggs and milk, are cooked and set, and the potatoes have browned a little bit.

Allow the dish to rest for 15-20 minutes. Sprinkle with fresh chopped parsley before serving, if desired.

*I sliced then rather thin because I like them better that way.

Cheesy Potatoes

There are lots of recipes for these potatoes out there, all very much the same. But this particular recipe came from my daughter-in-law's mother, Marilyn Thiel. Everyone loves these potatoes.

2  lbs  frozen shoestring potatoes, thawed

1  stick  butter, melted and divided

1  can  cream of chicken soup

8  oz  sour cream

8  oz  cheddar cheese, shredded

Dash of garlic powder and black pepper

(No salt in this recipe)

Mix half the butter with the remaining ingredients, and add to the potatoes. Drizzle with remaining butter.

Bake @350 degrees for 1 hour.

Can assemble ahead of time and bake when needed.

Church Supper Potatoes

9  potatoes (Yukon Gold or reds)
2  cloves  garlic, peeled
6  oz  cream cheese, softened
2  Tbs  butter, softened
1  cups  shredded cheddar cheese
1  tsp  garlic salt
1  tsp  onion salt
10  oz  frozen chopped spinach, thawed and squeezed dry

Peel and cut potatoes into small cubes.  Put into large saucepan, along with the garlic cloves. Cover with water; bring to a boil. Cook about 20 minutes, until very tender. Drain. 

Mash potatoes and garlic (leaving a few lumps if you like) with cream cheese and butter. Add sour cream and one cup of the cheddar cheese, garlic and onion salts. Stir in spinach. Spread
into a greased 2 quart baking dish. 

Bake uncovered, 350° for 30 minutes or so, until heated through. Top with remaining cheese and bake until melted.