Cheesy Cheesy Potatoes Potatoes Potatoes Recipes

Steps:

• Preheat oven to 350°F.
• Slice the potatoes very thin.
• Place half of the sliced potatoes in a oiled 2 quart casserole dish.
• Place half of the sliced onions on the next layer.
• On top of that sprinkle half of the salt, pepper, and dried parsley.
• Now place a layer of 1/2 cup of your cheddar cheese.
• Repeat the last four steps (3-6) making another layer of each.
• Cover the dish and bake 15 min or until potatoes are tender.

Steps:

• First quarter your potatoes.
• Then mix your ingredients saving your oil for the last step.
• Once all ingredients are mixed lay your mixture into your aluminum foil.
• Then drizzle your oil over the mixture and close the foil around your entire mixture.
• Cook until potatoes are soft to a fork.

Steps:

• Preheat oven to 350 degrees.
• Boil potatoes in skins; peel and grate.
• Heat ¼ cup butter with cream of chicken soup over medium heat.
• Blend sour cream, onions and cheese into soup until cheese is melted
• Stir in potatoes.
• Place in buttered 9x13 inch baking dish.
• Sprinkle with salt and pepper.
• Bake for 45 minutes.

Steps:

• Preheat oven to 350.
• In a large bowl, stir together butter, soup, sour cream salt and pepper.
• stir in cheese. I add the cheese little by little so that it all gets mixed in evenly and doesn't end up all over the counter.
• stir in potatoes, again little by little.
• Place mixture into a 9x13 baking pan.
• Bake for 60 to 90 minutes or until hot all the way through and a little brown around the edges.

Steps:

• 1. Prepare the potatoes. Soak the potato slices covered by ice-cold water in a large bowl for 30 minutes, stirring a bit. Then transfer the potatoes to a colander and rinse until the water runs clear. Pour the potato slices onto a clean kitchen towel or several layered paper towels and dry as much as possible.
• 2. Fry the potatoes. In a large pan with straight sides or a stock pot on medium-high heat, add enough oil to fill to 1 inch deep. In batches, fry the potato slices, flipping halfway through until golden and crisp, about 3 minutes on each side. They should be stiff and crispy on the outside, but maintain a fleshy inside. Taste one, cook's treat! Remove each batch to a paper towel-lined plate and immediately season with a sprinkle of salt.
• 3. Prepare the pico de gallo. In a small bowl toss the tomatoes with the scallions, hot sauce, lime juice, cumin, cayenne pepper, and a pinch of salt and pepper. Set aside.
• 4. Bake the potatoes. Preheat the oven to 375F. Butter the bottom of a pie pan or an 8x8-inch baking pan. Using half the potatoes, layer the slices in a circular pattern beginning on the outside of the pan and moving towards the center, with the slices slightly overlapping. Make sure to cover the entire bottom this way. Then evenly sprinkle half the cheddar/jack blend over the potato layer. On top of that sprinkle the pico de gallo, then add an even sprinkle of half the mozzarella. Repeat the layer one more time ending with the mozzarella cheese. Place in the oven and bake until the cheese is melted and golden on the edges, about 18 minutes. Cut into slices and serve warm with a dollop of Mexican crema.

Steps:

• Put the potatoes in a medium pot, cover with cold water and salt generously. Cover and bring to a boil over high heat. Cook until fork-tender, 20 to 30 minutes. Drain the potatoes, reserving 1/4 cup cooking water. Return the potatoes to the pot and let dry in the still-hot pot, about 2 minutes.
• Meanwhile, in a small saucepan set over low heat, melt the butter. Stir in the half-and-half.
• Add the butter mixture and cream cheese to the potatoes. Season with salt and pepper. Smash with a potato masher or large fork. If the potatoes seem too thick, add some of the reserved cooking water, 1 tablespoon at a time. Taste and add more salt and pepper, if needed. Serve warm.

Steps:

• Preheat oven to 450 degrees F.
• Coat a large skillet thoroughly with nonstick spray. Over medium heat, heat potatoes for about 10 minutes, stirring frequently and sprinkling generously with no-salt seasoning. Transfer to casserole dish and sprinkle with shredded cheese and crumbled bacon. Bake in oven about 5 minutes; sprinkle with scallions, then return to oven for another few minutes, until cheese is melted. Serve immediately with a hearty dollop of sour cream.

Steps:

• Scrub unpeeled potatoes and bake at 400° for 40 minutes or until slightly firm. Cool overnight or few hours in fridge. Peel and grate potatoes., In a large pan, heat butter and 2 cups cheese over low heat, stirring constantly, until cheese is barely melted. Remove from heat. Stir in sour cream, green onions, chilies, bacon, salt and pepper., Fold mixture into potatoes. Pour into lightly greased 2 1/2-qt. casserole; sprinkle with remaining cheese and paprika. Bake at 350° for 30-40 minutes until lightly browned.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a deep 9x13-inch baking dish with cooking spray.
• Place yellow and red potatoes into a large pot and cover with salted water; bring to a boil. Cook until soft, about 10 minutes. Drain.
• Combine mozzarella cheese, Cheddar cheese, sour cream, and mayonnaise in a large bowl; mix well. Slowly add potatoes and toss; use a wooden spoon or flat spatula to avoid mashing the potatoes.
• Pour potatoes into the prepared pan. Dot butter over the top and cover with foil.
• Bake in the preheated oven, 25 to 30 minutes. Remove from oven and uncover. Preheat the oven's broiler. Return to the oven and broil until top is browned, about 5 minutes.

Steps:

• Placed sliced potatoes in a buttered 3 litte casserole dish.
• Put remaining ingredients into a blender.
• Blend smooth.
• Pour over potatoes and cover.
• Bake at 350F for 1 hour and 15 minutes.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Reserve bacon grease.
• Grease a baking sheet with a small amount of the bacon grease and place potatoes on the sheet. Smash potatoes with the bottom of a glass, then brush with more bacon grease. Repeat once more (smashing/brushing). Lightly salt potatoes.
• Roast potatoes in the preheated oven until crispy, about 15 minutes. Top with blue cheese and crumbled bacon. Bake until cheese is melted, about 5 more minutes.
• Top with green onions and serve.

Steps:

• In a 4-qt. slow cooker, combine the first 6 ingredients. Stir in hash browns and 1-1/2 cups cheese. Cook, covered, on low until potatoes are tender, 4-5 hours, sprinkling with remaining cheese during the last 5 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large baking dish, mix together potatoes, soup and sour cream. Mix in cheese and butter. Salt and pepper to taste, if desired. Top the mixture with potato chips.
• Bake 60 minutes in the preheated oven, or until the mixture is bubbly and lightly brown.
• Remove from oven and let stand 15 minutes before serving.

Steps:

• Layer the potatoes, onion, cheese, salt and pepper into a microwave safe casserole dish. Once finished layering, place 1 teaspoon of margarine on the top of the uppermost layer. Cover and cook in the microwave oven on HIGH for 10 minutes.
• Remove the dish from the microwave and stir before cooking for another 10 minutes or until done. Stir well and serve.