Cheesy Potato Cake Recipe By Tasty

Steps:

• Preheat the oven to 375˚F (190˚C).
• Using a mandolin or a sharp knife, thinly slice the potatoes lengthwise.
• In a 13-inch (33-cm) cast iron skillet, layer slices of potatoes around the outside of the pan. Add another layer of potatoes, keeping them centered in the pan and moving clockwise until the pan is covered.
• Top with a third of the cheddar cheese, a third of the Gruyère cheese, and half of the ham.
• Add another layer of potato slices around the outside of the pan, then a add layer of slices around the center of the pan. Top with another third of the cheddar and Gruyère and the remaining ham slices.
• Add a final layer of potato slices around the center of the pan
• Top with the remaining cheddar and Gruyère cheese.
• Cover with greased aluminum foil and bake for 40 minutes.
• Remove the pan from the oven and increase the oven temperature to 400˚F (200˚C).
• In a medium bowl, combine the flour, garlic, Parmesan, salt, pepper and mix well.
• Slowly add in the cream, whisking until fully incorporated.
• Uncover the skillet and pour the cream mixture over potatoes, spreading evenly.
• Bake for another 10-15 minutes uncovered, until the cheese is melted and golden brown.
• Cool for at least 30 minutes, then slice and serve.
• Garnish with fresh parsley.
• Enjoy!

Steps:

• Using a box grater, shred the potatoes into a towel in a bowl and squeeze out as much liquid as possible.
• Set aside and grate the onion.
• Add the grated potatoes and grated onion onion to a large bowl. Add in the eggs, garlic, cornstarch, salt, pepper, cheddar cheese, monterey jack, and breadcrumbs and mix until combined.
• Take ½ cup of the potato mixture and form into a thin patty, about ⅓-inch thick.
• Heat cooking oil over medium-high heat and place potato patty into the skillet. Cook for 3-5 minutes on each side, or until golden brown and crispy on the outside. Repeat with remaining patties.
• Serve with sour cream and green onions on top, and enjoy!
• Enjoy!

Steps:

• Thinly slice the potatoes and place in a greased shallow 2-quart baking dish.
• In a small saucepan, heat butter, onion, salt, thyme and pepper until the butter is melted.
• Drizzle over potatoes.
• Cover and bake at 425 degrees for 45 minutes or until tender.
• Sprinkle with cheese and parsley.
• Bake, uncovered, 15 minutes longer or until the cheese melts.

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:

• In a large skillet, saute onion in butter until tender. Remove from the heat. In a large bowl, lightly beat one egg. Add the onion, potatoes, flour, salt, pepper and hot pepper sauce if desired. , Shape into four to six patties; place on a greased baking sheet. Lightly beat remaining egg; stir in water. Brush over potato cakes. Bake at 375° for 20-25 minutes or until heated through.

Steps:

• In a bowl, combine the six ingredients.
• In a greased 1 quart baking dish, layer a fourth of the potatoes and a fourth of the cheese mixture. Repeat layers three times.
• Cover and bake at 400 degrees for 60 minutes or until potatoes are tender.

Steps:

• preheat oven to 180 Celsius grease a 24 cm springform tin.
• peel then boil the potatoes in salted water. drain and mash well with a potato masher. move to a large bowl.
• add a pinch of nutmeg and the 50 g butter. stirring until the butter has melted.
• add eggs 1 at a time, stirring well after each addition.
• add the salami, 80 g of parmesan, milk and salt and pepper to taste.
• place half the potato mix into the springform tin and top with the mozzarella cheese and shredded ham. top with the rest of the mix.
• sprinkle liberally with the breadcrumbs and the 1/3 cup parmesan cheese. dot with the butter.
• cook for 45 - 50 minutes or util nicely brown on top.
• remove from oven and let sit for 10 minutes.
• serve as a side with meat and gravy and vegetables of choice.

Steps:

• Preheat oven to 190C/fan 170C/gas 5.
• Peel the potatoes, slice thinly, rinse under cold water.
• Choose a pan large enough for all of the ingredients, then add the creme fraiche, bay leaf, pinch of salt, ground pepper and nutmeg. Bring to the boil, then reduce to a simmer. Add the drained potatoes and simmer for 5 minutes.
• Rub the base and sides of a large gratin dish with the garlic before adding the potato mixture, then smoothing the surface.
• Finally add the Gruyere and bake for about 1 hour. Check that the potatoes are cooked through then serve hot.

Steps:

• Press the potatoes and mash it with a fork, then melt the butter and mix with the potatoes. Tear rosé crush the garlic and pepper using a mortar. Mix together pepper, potatoes, wheat flour and finely chopped dill. Season with salt and pepper, shape potato mixture into patties and fry them golden brown in a little butter or oil. Serve with vegobullar, gravy and a salad.