Potato Casserole Recipes | 5 Easy Vintage Potato Bakes & Comfort Dinners

Potato Au Gratin Casserole

Ingredients

• 4 oz blue cheese
• 16 oz American cheese
• 2 cups milk
• 1 garlic clove
• 1 large onion
• 6 medium potatoes, pared and sliced

Preheat oven to 350°F.

Instructions

1. In a saucepan, melt cheeses into the milk; add garlic.
2. Layer thinly sliced potatoes with grated onion in a 2-quart casserole.
3. Pour cheese sauce over potatoes.
4. Bake 55 minutes; uncover for the last 15 minutes to brown the top. Serves 6–8.

• Total cook time: 55 minutes
• Equipment: 2-quart casserole
• Servings: 6–8

Potato Corned Beef Casserole

Ingredients

• 1 cup sliced onions (about 2 medium)
• 5 medium cooked potatoes, sliced
• Salt, pepper, and paprika to taste
• 1 (12 oz) can corned beef, thinly sliced
• 3 hard-cooked eggs
• 2 tablespoons butter
• 3 tablespoons flour
• 2 cups milk
• 1 cup cheese (about 1/4 lb), cut into small pieces
• 1/3 cup buttered crumbs

Preheat oven to 350°F.

Instructions

1. Cook sliced onions in a small amount of water until just tender; drain if needed.
2. Layer half the potatoes in a greased 2-quart casserole; season lightly.
3. Add half the corned beef and half the onions. Repeat layers.
4. Halve eggs lengthwise and place cut-side up on top.
5. Make a thin white sauce with butter, flour, and milk; add cheese and stir until melted. Pour over casserole.
6. Top with buttered crumbs and bake 20 minutes or until heated through. Serves 6–8.

• Total cook time: 20 minutes
• Equipment: 2-quart casserole
• Servings: 6–8

Ham and Potato Casserole

Ingredients

• 1/3 lb ham, cut into small pieces
• 2 lb potatoes
• 2 eggs
• 6 tablespoons cream
• 1/2 cup milk
• 1 teaspoon salt
• 1 tablespoon butter
• 2 tablespoons breadcrumbs

Preheat oven to 325°F.

Instructions

1. Cook potatoes; peel and slice fairly thin.
2. Butter a 2-quart casserole; layer potatoes and ham alternately.
3. Beat cream, eggs, milk, and salt; pour over casserole.
4. Melt butter; stir in breadcrumbs and sprinkle over the top.
5. Bake 50–60 minutes. Serves 4.

• Total cook time: 50–60 minutes
• Equipment: 2-quart casserole
• Servings: 4

Hotdog Potato Casserole

Ingredients

• 1 lb hot dogs
• 6 medium potatoes
• 3 medium onions
• Flour and water (to thicken, as needed)
• Dumplings: 2 cups flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• Milk (enough to make a soft dough)

Instructions

1. Slice potatoes thick, slice onions thick, and cut hot dogs into chunks.
2. Place in about 1 1/2 quarts cold water; season to taste and bring to a boil.
3. As it starts to boil, thicken slightly with a flour-and-water mixture.
4. Make dumpling dough: mix flour, baking powder, and salt; cut in shortening; add milk to form a soft dough.
5. Drop dumplings onto simmering mixture, cover tightly, and cook about 25 minutes.
6. Total time is about 35 minutes. Serves 6.

• Total cook time: about 35 minutes
• Equipment: Dutch oven or large pot
• Servings: 6

Potatoes, Sausage Vegs Casserole

Ingredients

• 1 medium onion, sliced thin
• 6 potatoes, peeled and sliced thin
• 1 can whole kernel corn
• 1 lb bulk sausage or sausage links
• 1 (1 lb) can peeled tomatoes (about 2 cups)
• 1/2 teaspoon salt
• Pepper

Preheat oven to 350°F.

Instructions

1. Grease a 2-quart casserole.
2. Layer potatoes, onions, and corn in the casserole; season with salt and pepper.
3. Brown sausage lightly (links or small patties) and place on top.
4. Pour tomatoes over all. Bake 1 hour covered.
5. Uncover and bake about 30 minutes more until nicely browned. Serves 4–6.

• Total cook time: 1 hour 30 minutes
• Equipment: 2-quart casserole
• Servings: 4–6