Potato & Tater Tot Casseroles

Scalloped potatoes thickened by the potato starch itself, with no cheese and no raw middle. The slice thickness and the stovetop step that guarantee it.

Loaded baked potato casserole with bacon, cheddar, and sour cream, built on baked potato cubes instead of boiled ones so it never turns gluey or watery.

Funeral potatoes made with a real cheese sauce instead of canned soup, plus the drying step that keeps this cheesy potato casserole from going watery.

Tater tot hotdish the Upper Midwest way, with a real from-scratch cream sauce, seasoned beef, and a tot topping that stays crisp instead of soggy.

Au gratin potatoes with a Gruyere cheese sauce that stays smooth and a crisp breadcrumb crust. Plus why they are not the same as scalloped potatoes.

Guinness beef and colcannon casserole: stout-braised chuck under a mashed potato and cabbage top, plus why a hoppy beer turns the sauce acrid.

Taco tater tot casserole with seasoned beef, a cheese barrier under the tots, and a reduced filling that keeps the top crisp instead of steaming it soft.