Creamy Cheese Potato Bake Recipes

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain; mash potatoes. Beat in the cream cheese, sour cream, milk, garlic salt and chives until well blended. , Transfer to a greased shallow 3-qt. baking dish. Drizzle potatoes with butter and sprinkle with paprika. Bake, uncovered, at 350° for 30-35 minutes or until edges are bubbly and potatoes are heated through.

Steps:

• Thinly slice the potatoes and place in a greased shallow 2-qt. baking dish. In a small skillet, melt butter; stir in the onion, salt, thyme and pepper until onion is coated with butter. , Spoon over potatoes. Cover and bake at 425° for 45 minutes or until potatoes are tender. Sprinkle with cheese and parsley. Bake, uncovered, 15 minutes longer or until cheese is melted.

Steps:

• Heat oven to 190C/170C fan/gas 5. Boil the potatoes for 3 mins to soften a little, then drain. When cool enough to handle, slice into 5mm pieces. Cook the onion in the butter in a pan until softened, about 5 mins, then pour over the wine, milk and cream and heat through. Place the potato slices into a large bowl, pour over the cream mixture, sage leaves and half the cheese. Carefully stir until the potato slices are coated.
• Grease a large baking dish (about 20 x 30cm) with a little butter, then tip the potatoes in. Smooth over the top, scatter over the remaining cheese and season with black pepper. Cover with foil and cook for 30 mins, then uncover and cook 30-40 mins more until a fork slides in easily and the top is golden brown.

Steps:

• 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 20 minutes. Drain and transfer to a bowl.
• While potatoes are still hot and steaming, add cream cheese, milk, butter, and salt. Blend with an electric hand mixer until creamy and smooth.

Steps:

• Preheat oven to 375 degrees.
• Cook potatoes approximately 20-25 minutes in boiling salted water until tender. Drain.
• In large bowl, mix cream cheese and sour cream until well blended.
• Add potatoes, a few at a time to cream cheese mixture, and mix with electric mixer until light and fluffy.
• Add green onion, butter, parsley, salt, garlic powder, and pepper, mixing well with spoon after each addition.
• Add enough milk until potatoes are of desired consistency.
• Add mixture to greased 1-quart casserole, and lightly sprinkle paprika on top of mixture.
• Bake 25-30 minutes and top is golden.

Steps:

• In sauce pan over low heat blend milk and cream cheese;heat until smooth.
• Add sour cream,. onion, and seasonings.
• Add potatoes and mix carefully so you won't mash the potatoes.
• Dish up in shallow baking pan.
• Sprinkle with paprika.
• Bake 350 for 30 minutes.

Steps:

• Preheat oven to 350°F.
• Put cream cheese out to soften.
• Scrub potatoes; dry them off and grease them with butter and salt the skins. Bake at 350°F for 1 hour. Remove from oven and cool to handle.
• Cut potatoes in half, lengthwise, remove cooked potato and put in large bowl. Be carefully to leave the skin intact.
• Mash with cream cheese, hot milk, onion salt, butter, and pepper.
• Pile mixture back into skins.
• Sprinkle with paprika and parsley and bake 20 more minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
• Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
• In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
• Bake 1 1/2 hours in the preheated oven.