Cheesy Potato Casserole

I’ve been making this dish for almost 25 years. To all my healthy eaters out there, this is not a dish you would admit to eating but it could be your dirty little secret to enjoy. This is my go to dish for any potluck, holiday meal or a side dish to a great steak. The most important thing to remember is to use high quality cheese. Don’t skimp and use cheap cheese! You can use whatever flavor combination you like it doesn’t have to be what I used.

Cheesy Potato Casserole

  • Servings: 8-10
  • Difficulty: easy
  • Print

IMG_4485

Ingredients:

  • 2 lbs (bags) of refrigerated hash browns (you can find these typically next to the eggs in the grocery store. If you can only find frozen, let them thaw first)
  • 1/2 stick of good quality butter
  • 1/2 sweet onion (chopped up)
  • 2 tablespoons of chives (chopped up)
  • 1 pint of organic sour cream (don’t use light)
  • 1 cup of sharp good quality cheddar cheese (shredded)
  • 1 cup of gouda cheese (shredded)
  • 1/2 cup parmesan cheese (shredded)
  • 1/2 cup Jarlsberg cheese (shredded)
  • 1/2 cup of Le Gruyere cheese (shredded)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can of campbell’s cream of mushroom soup (you can use cream of chicken if you want)
  • 1/2 bag of any plain potato chips (crushed)

Directions:

  • Preheat the oven to 400
  • Spray casserole dish with non stick oil
  • In a medium pan heat the butter and onions together and cook until soft
  • Add mushroom soup and mix well
  • Add all cheese and mix well
  • Add sour cream and mix well
  • Add salt and pepper
  • Add chives
  • In a casserole dish dump the hash browns in and mix in the cheesy mixture
  • Mix well and pat down into pan
  • Top with potato chips
  • Bake for 1 hour until golden brown and hot

Mix butter with onions
Mix butter with onions

Add soup
Add soup

Add cheese
Add cheese

Add sour cream
Add sour cream

Hash Browns
Hash Browns

mix well
Mix well

Pat down mixture
Pat down mixture

Add potato chips
Add potato chips

Quiche Lorraine

This is a delicious easy main dish you can serve for brunch or dinner. Pair with a nice arugula salad with tomatoes, your guest will ask for a second helping!

Quiche Lorraine

  • Servings: 8
  • Difficulty: medium
  • Print

IMG_2029IMG_2034

Ingredients:

  • 4 jumbo organic eggs, slightly beaten
  • 1 cup of heavy cream
  • 1 cup of half and half
  • 1/4 cup of sweet onion finely chopped
  • 2 tablespoons chopped chives
  • 1 package of thick bacon
  • 3/4 cup of grated Jarlsberg cheese
  • 3/4 cup of baby swiss cheese
  • 1/4 cup of finely grated parmesan and romano
  • 1/2 cup of Le Gruyere cheese
  • 1/4 teaspoon of fresh nutmeg
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 unbaked pie dough
  • 1 9inch deep dish pie pan

Directions:

  • Preheat oven to 450 degrees
  • Prepare the pie dough into the pie pan and set aside
  • Chopped raw bacon into small pieces and cook in a skillet until crispy, drain on paper towel and set aside
  • Drain bacon fat out of the skillet but leave 1 tablespoon
  • Sauté the sweet onions until soft and translucent, remove and drain on a paper towel
  • Place the bacon evenly on the bottom of the pie pan
  • Sprinkle onions and chives on top
  • In a large bowl slightly beat the eggs
  • Add cheese, nutmeg, salt and pepper
  • Mix together and pour into pie shell
  • Bake in oven at 450 for 15 minutes
  • Reduce heat to 350 and bake for about 45 minutes longer until cooked into the center.
  • Let cool for 1o minutes and serve

crispy bacon cooked
crispy bacon cooked

pie shell
pie shell

slightly beaten eggs
slightly beaten eggs

All the cheeses
All the cheeses

fresh nutmeg
fresh nutmeg

quiche before the oven
quiche before the oven