Best 6 Golden Harvest Potato Bake Recipes

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Introducing the delectable Golden Harvest Potato Bake, a culinary masterpiece that combines the warmth and comfort of a home-cooked meal with an explosion of flavors and textures. This dish is a symphony of roasted potatoes, creamy sauce, and a golden crust that will tantalize your taste buds and make you fall in love with potatoes all over again. With its perfect balance of crispy and tender, savory and cheesy, this potato bake is sure to become a family favorite and a staple in your recipe collection.

Here are our top 6 tried and tested recipes!

GOLDEN HARVEST POTATO BAKE



Golden Harvest Potato Bake image

Pat Tomkins of Sooke, British Columbia shares the recipe for this brightly-colored casserole featuring two kinds of potatoes. "It fits well with any holiday entree," notes Pat.

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 16 servings.

Number Of Ingredients 13

5 pounds Yukon Gold potatoes, peeled and cubed
2 medium sweet potatoes, peeled and cubed
5 large carrots, cut into 2-inch pieces
3 garlic cloves, minced
1 teaspoon dried tarragon
1 cup shredded cheddar cheese, divided
1/2 cup whole milk
2 large eggs
2 tablespoons cider vinegar
1 tablespoon butter
1 teaspoon salt
1 teaspoon dried parsley flakes
1/2 to 1 teaspoon pepper

Steps:

  • Place the potatoes, carrots, garlic and tarragon in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain., In a large bowl, mash the vegetables. Stir in 1/2 cup cheese, milk, eggs, vinegar, butter, salt, parsley and pepper until blended. , Transfer to a greased 13x9-in. baking dish; sprinkle with remaining cheese. Bake, uncovered, at 325° for 25-30 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 152 calories, Fat 4g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 229mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.

HARVEST POTATO CASSEROLE



Harvest Potato Casserole image

Sour cream and cream of chicken soup lend to the creamy texture of this tried-and-true casserole. My family prefers this to traditional mashed potatoes. -Mrs. Robert Cody, Dallas, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 12-15 servings.

Number Of Ingredients 11

8 large potatoes
2 bay leaves
1/4 cup butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups sour cream
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2 cups shredded cheddar cheese, divided
1 jar (2 ounces) diced pimientos, drained
4 green onions, chopped
1/2 cup crushed cornflakes

Steps:

  • 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., Drain potatoes; peel and grate. Place in a greased 13x9-in. baking dish. Drizzle with butter. Sprinkle with salt and pepper; toss to coat. , 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). , Bake, uncovered, at 350° for 45-50 minutes or until bubbly.

Nutrition Facts : Calories 395 calories, Fat 19g fat (13g saturated fat), Cholesterol 68mg cholesterol, Sodium 421mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein.

HARVEST POTATOES



Harvest Potatoes image

This has been a requirement of any company dinner at our house. It is very rich and cheesy, probably still fattening with low fat substitutes, which I use. The taste is wonderful

Provided by mandabears

Categories     Potato

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

1 (32 ounce) package frozen hash brown potatoes
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1 cup sour cream
2 cups cheddar cheese, shredded
1/2 cup butter, melted
1 medium onion, chopped (optional)
2 cups corn flakes, crushed
1/4 cup butter, melted

Steps:

  • Preheat oven to 350 degrees.
  • Spray 13 x 9 pan with cooking spray.
  • Mix all ingredients together except topping ingredients in a large bowl.
  • Spoon into pan.
  • In a small bowl mix topping ingredients.
  • Sprinkle over potato mixture.
  • Bake for 45 minutes or until golden brown and bubbly.

GOLDEN HARVEST BREAD



Golden Harvest Bread image

Enjoy this delicious bread made using pineapple, carrot and walnut - a tasty treat for a breakfast or snack!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 2h35m

Yield 16

Number Of Ingredients 12

1 can (8 oz) crushed pineapple in juice, undrained
2 tablespoons canola oil
1 egg
1 1/4 cups whole wheat flour
3/4 cup packed brown sugar
1/2 cup raisins
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup shredded carrots (1 1/2 medium)
1 cup chopped walnuts

Steps:

  • Heat oven to 350°F. Grease bottom and sides of 8x4-inch loaf pan with shortening or cooking spray.
  • In medium bowl, mix pineapple (with juice), oil and egg. Stir in remaining ingredients until blended. Spread batter in pan.
  • Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour, before slicing.

Nutrition Facts : Calories 170, Carbohydrate 24 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Slice, Sodium 160 mg, Sugar 15 g, TransFat 0 g

OVEN BAKED GOLDEN POTATO WEDGES



Oven Baked Golden Potato Wedges image

Made these last night for dinner and they were scrumptious. Very basic recipe with a ton of flavor.

Provided by Marie

Categories     Potato

Time 50m

Yield 2 serving(s)

Number Of Ingredients 4

2 baking potatoes, unpeeled
2 tablespoons olive oil
salt and black pepper (to taste)
1/2 teaspoon dried thyme

Steps:

  • Preheat the oven to 425°.
  • Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise.
  • You'll have 6 long wedges from each potato.
  • Place the potatoes on a sheet pan with the olive oil, salt, pepper, and thyme.
  • Toss all the ingredients together, making sure the potatoes are covered with oil.
  • Spread the potatoes in a single layer with 1 cut-side down.
  • Bake the potatoes for 35 to 40 minutes, turning to the other cut side after 20 minutes.
  • Bake until they are lightly browned, crisp outside, and tender inside.
  • Sprinkle with additional salt, if desired.

Nutrition Facts : Calories 238.6, Fat 13.7, SaturatedFat 1.9, Sodium 5.9, Carbohydrate 27.6, Fiber 2.6, Sugar 1.2, Protein 2.6

GOLDEN BAKED MASHED POTATOES



Golden Baked Mashed Potatoes image

Serve Golden Baked Mashed Potatoes alongside your favorite meat or poultry main dish. This cheesy baked mashed potatoes dish is flavored with fresh chives.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 6 servings, 1/2 cup each

Number Of Ingredients 6

4 cups cooked cubed potatoes, mashed
1/4 cup milk
2 Tbsp. butter or margarine
1 Tbsp. chopped fresh chives
6 oz. VELVEETA, cut up, divided
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 350ºF.
  • Beat potatoes, milk and butter until fluffy. Stir in chives and half of the VELVEETA.
  • Spoon into 1-qt. casserole; sprinkle with Parmesan cheese.
  • Bake 20 to 25 min. or until heated through. Top with remaining VELVEETA; bake 5 min. or until VELVEETA begins to melt.

Nutrition Facts : Calories 210, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 480 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 3 g, Protein 7 g

Tips:

  • For a crispy potato crust, parboil the potatoes until they are almost tender, then drain and rough them up with a fork before baking.
  • To add extra flavor to the potatoes, toss them with olive oil, salt, and pepper before baking.
  • If you want a cheesy potato bake, add a layer of shredded cheese to the top of the potatoes before baking.
  • For a vegetarian potato bake, use vegetable broth instead of chicken broth.
  • To make the potato bake ahead of time, assemble it and bake it according to the recipe instructions. Then, let it cool completely and store it in the refrigerator for up to 3 days. When you're ready to serve, reheat the potato bake in a preheated oven until it is warmed through.

Conclusion:

The Golden Harvest Potato Bake is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to use up leftover mashed potatoes. With its creamy, cheesy interior and crispy potato crust, this potato bake is sure to be a hit with everyone who tries it.

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