Substantial skin-on red potato wedges get a brief parboil before baking with carrots and onion. Add smoked kielbasa partway through for browned sausage and tender potatoes that stay distinct, with no creamy sauce.
Thin russet slices bake in a cream and sour cream sauce seasoned with French onion soup mix. A final layer of Gruyère browns on top, while a short rest keeps each serving creamy, scoopable, and loosely layered.
Cooled mashed potatoes, eggs, Cheddar, and chives bake into bite-size puffs with pale, tender sides and uneven golden tops. Serve them warm, adding a little sour cream and fresh chives to just a few.
Thick Yukon Gold potato rounds roast until both cut faces are deeply golden, then finish in broth, butter, garlic, and thyme. Serve them loosely piled with their tender centers and a little glossy pan sauce.
Baby gold potato halves roast cut-side down on Parmesan until their centers are tender and their cheese crusts are golden and crisp. Serve them with some crusted faces turned up and a light scatter of parsley.
Bake and chill russet potatoes before coarsely grating them for this creamy, cheesy steakhouse side. Gentle folding keeps the shreds distinct, while white and orange cheddar brown on the casserole’s uneven top.
Thin slices of fresh potato bake under foil with ground beef, corn and a creamy milk-and-broth sauce. Once the center potatoes are tender, cheddar melts over the top. Rest briefly, then serve in generous, rustic scoops.
This chilled potato salad keeps its Yukon Gold chunks intact beneath a creamy mayonnaise-mustard coating. Chopped egg, celery, sweet relish, and green onion add familiar flavor and texture; a gentle fold keeps it from turning mushy.
Scoop this creamy, cheddar-coated shredded hashbrown casserole straight from the baking dish. Coarsely crushed ridged potato chips go on near the end of baking for a lightly golden, crunchy topping.