Prep 10 mins
Cook 15 mins
My husband and I had a favorite restaurant called Harrigan's. They are no longer in business and we miss their menu so much. They served this New Orleans Potato Casserole and it was one of our favorites. I searched for the recipe and finally found one however it called for 5 pounds of potatoes. I have modified the recipe to use about 1.5 pounds of potatoes. I hope you enjoy this as much as we do! This recipe makes about 4 cups of casserole.
- 5 red potatoes
- 1⁄3 cup sour cream
- 1⁄2 cup cream cheese
- 3⁄4 cup sharp cheddar cheese
- 1 1⁄2 ounces bacon bits
- 2 green onions
- 1⁄8 teaspoon creole seasoning
- 1⁄8 teaspoon cayenne pepper
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1. Wash 5 medium (about 1.5 pounds) red skin potatoes thoroughly with a vegetable brush.
- 2. Cut into cubes with the skins on and gently boil until the potatoes are tender (I add a little salt to the water as they are cooking).
- 3. Drain the potatoes and return them to the hot pan. Turn the fire back on if needed to evaporate the water from the potatoes.
- 4. Partially mash the potatoes.
- 5. Stir in sour cream, cream cheese, grated cheddar cheese, bacon bits (I use Oscar Meyer or Hormel. They come in 3 oz. containers so I use half) & green onion (thinly sliced including the green tops).
- Spray a casserole dish lightly with cooking spray and add your casserole. Serve immediately or keep warm in a 200 degree oven for up to 1 hour.
My ex-husband was a cook at Harrigan's and we modified the recipe a bit. We always use fresh bacon (it adds alot more flavor) and we melt down the cream cheese with some 1/2 and 1/2 to make the potatoes creamier.
We both used to work at Harrigan's, actually that is how we met and married.. I miss all of their food, especially their smothered steak..
I love Harrigans. It closed down for a bit here in West Texas but they are back open. I only know of two that are open--Lubbock and Odessa. Their smothered steak with a side of New Orleans potatoes are my favorite. Thanks for the recipe!!!!