Harvest Potato Casserole – a delicious recipe with potatoes, bay leaves, butter, salt, pepper, sour cream. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place potatoes and bay leaves in a Dutch oven or large kettle; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Remove from the heat; cool to room temperature. Place in the freezer (still covered by the cooking water) for 1 hour.
2
Drain potatoes; peel and grate. Place in a greased 13x9-in. baking dish. Drizzle with butter. Sprinkle with salt and pepper; toss to coat.
3
In a large bowl, combine the sour cream, soup, 1 cup cheese, pimientos and onion; spread over potatoes. Sprinkle with the remaining cheese; top with cornflakes (dish will be full).
4
Bake, uncovered, at 350u00b0 for 45-50 minutes or until bubbly.
945
kcal
Calories
57
g
Fat
55
g
Carbs
55
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 8 large potatoes, 2 bay leaves, 1/4 cup butter, melted, 1/2 teaspoon salt, and more.
Yes, Harvest Potato Casserole falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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