Potato ~ Potahto!

There’s nothing like a hot, cheesy potato casserole right out of the oven on a chilly day. I know 50’s and 60’s aren’t really that cold but after a hot summer, its sure feeling arctic to me! Going to have to start pulling out the fall and winter clothes soon just to keep warm! I’m so very glad that we decided to invest in a new HVAC system this year! I can have my house nice and toasty while I bake! I’ve been waiting for the holiday season to begin, and as Halloween is almost here…..I’m READY! Anyways, back to the potatoes! The only problem with some of these potato dishes is that they are really more of a side dish, and I’d rather do a one-dish meal! So I’ve added vegetables and meat and viola, a satisfying, well balanced dish in my Tater Tot Casserole, and a great side dish with the Au Gratin Potatoes. Enjoy! 🙂

Tater Tot Casserole (Printable Version)

1 lb extra lean ground beef
½ of an onion, diced
1/2 can of cream of GF mushroom soup (Progresso)
1/4 cup sour cream
1 cup grated cheddar cheese
1 bag of frozen tater tots                                                                                                                                   ½ small bag of frozen peas & carrots, cooked and drained

In a skillet, brown ground beef. When beef is nearly done, toss in diced onion and cook until meat is done. Remove from heat, stir in soup , sour cream & veggies. Taste, and add salt and pepper if needed. Spread in 8 or 9 inch square casserole dish. Top with grated cheese and as many tater tots as can possibly fit (in one layer). Bake at 375 for about 30 minutes, until bubbly and hot in the center.

Adapted From: Dinner’s On Me

Au Gratin Potatoes Recipe (Printable Version)

2 medium unpeeled Russet potatoes, thinly sliced

1/4 an onion diced

2 Tbsp GF bread crumbs

2 Tbsp butter

1 1/2 Tbsp GF flour

1/4 tsp salt

1 cup milk

1 cup shredded cheddar cheese + some for topping

Salt and pepper to taste

¼ tsp chopped garlic

Real bacon bits


1. Preheat oven to 400 degrees.

2. Heat 1 Tbsp of butter in a medium sauce pan at medium heat, add the garlic, salt, and onions and cook until onions are almost tender. Mix in the flour slowly whisking until it’s a smooth consistency.

3. Stir in the milk and continue to cook on medium to low-medium heat until it starts to thicken up.

4. Add all of the cheddar cheese and mix until melted.

5. Grease a 1 quart casserole dish.  Add one layer of potatoes so they over lap each other slightly. Salt and pepper them and add some of the cheese mixture over the potatoes. Sprinkle with bacon bits. Repeat until all the potatoes and cheese sauce is used.

6. Sprinkle the bread crumbs over the top, cover with foil, and bake for around an hour.

7. Remove the foil to brown, sprinkle with remaining cheese and more bacon bits. Bake for another 20 minutes to half an hour.

8. Let rest about 15 minutes after taking out of the oven to thicken.

Adapted From: A Pinch of Flavor


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