FAT RASCAL CHEESY POTATOES
A nice potato side dish that both kids and adults will enjoy. We like these fat rascals with beef, chicken, fish or pork as a side dish. If we have any left we zap in the microwave and serve with breakfast the next morning. Hope you enjoy! My photo's
Provided by Diane Atherton
Categories Potatoes
Time 10m
Number Of Ingredients 9
Steps:
- 1. Peel and grate potatoes; rinse and drain. Blot potatoes with paper towels to remove as much moisture as possible; set aside.
- 2. Fry bacon crip; cool and crumble.
- 3. In a large mixing bowl combine all ingredients together except for oil; mix well. Drain any liquids that may accumulate.
- 4. Heat about 1/2 inch vegetable oil in frying pan to about 350 degrees. Drop potatoes, about 1/4 cup per serving, in hot oil. Fry on each side 2 to 3 minutes per side or until a golden brown. Remove from oil and drain on paper towels. If necessary, keep warm in 170 degree oven until ready to serve.
CHEESY POTATOES GRATIN
Provided by Anne Burrell
Categories side-dish
Time 2h5m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Melt the butter in a large saucepan over medium heat. Add the onions, then season with salt and cook until the onions are soft and very aromatic, 5 to 7 minutes. Add the garlic and cook for another 2 to 3 minutes. Whisk in the flour and cook until the roux is the consistency of wet sand, 3 to 4 minutes. Whisk in the milk, bring to a boil and cook for 5 to 6 minutes. Turn off the heat and whisk in the mustard and cheeses. Season with salt to taste to make sure it is delicious!
- Place a quarter of the potatoes in the bottom of a 9-by-13-inch baking dish. Ladle a quarter of the cheese sauce evenly over the potatoes. Repeat this process 3 or 4 more times with the remaining potatoes and sauce, pushing down the potatoes between each layer and topping with the sauce. Place the baking dish on a sheet tray lined with foil. Bake, rotating the dish halfway through, until the potatoes are soft when poked with a fork, 50 to 60 minutes. Tent with foil if the top is getting too brown.
- Let sit for 15 to 20 minutes before serving.
- Hot cheesy potatoes!
SKINNY CHEESY POTATOES
70% less fat • 72% less sat fat • 41% fewer calories than the original recipe. Ladle up a creamy, healthified spoonful of savory spuds and melted cheese.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In large bowl, mix soup, sour cream, milk, melted vegetable oil spread, salt and pepper until blended. Stir in potatoes, onion and cheese. Spread evenly in baking dish. Sprinkle with crushed croutons and paprika.
- Bake uncovered 55 to 60 minutes or until top is golden brown and mixture is bubbly.
Nutrition Facts : Calories 170, Carbohydrate 22 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 3 g, TransFat 0 g
FAT RASCALS (POTATO CHEESE PUFFS)
Tasty way to use up leftover mashed potatoes. Great instead of french fries with sandwiches, especially a big juicy hamburger!
Provided by LAURIE
Categories Potato
Time 14m
Yield 24 puffs
Number Of Ingredients 9
Steps:
- Combine all ingredients except the oil in a large bowl and mix well.
- Heat oil in a deep skillet to about 2 inches deep to 375 degrees.
- Drop potato batter by tablespoons into the oil, about 4-5 at a time, do not crowd.
- Fry 3-4 minutes until golden in color.
- Serve immediately.
CHEESY SMASHED POTATOES
Age group: 12 to 16 years Skill level: intermediate
Provided by Rachael Ray : Food Network
Categories side-dish
Time 17m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cut potatoes in half and place in a pot. Cover with water and bring to a boil. Work on other dishes while you are waiting for the water to boil.
- When water boils, add the potatoes and some salt, 2 big pinches, and boil for 10 minutes or until tender. Drain and return potatoes to the hot pot. Smash potatoes with masher and combine with sour cream and cheese. When cheese melts into potatoes, add chives and salt and pepper and re-smash. Taste the potatoes and adjust seasonings.
CHEESY HASSELBACK POTATO GRATIN
This golden and glorious mash-up of potato gratin and Hasselback potatoes, from the acclaimed food science writer J. Kenji López-Alt, has been engineered to give you both creamy potato and singed edge in each bite. The principal innovation here is placing the sliced potatoes in the casserole dish vertically, on their edges, rather than laying them flat as in a standard gratin, in order to get those crisp ridges on top. Allow extra time for the task of slicing the potatoes, for which it's helpful to have a mandoline or food processor (though not necessary, strictly speaking). And do buy extra potatoes, just in case; you want to pack the potatoes tightly and keep them standing up straight.
Provided by Emily Weinstein
Categories casseroles, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Adjust oven rack to middle position and heat oven to 400 degrees. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.
- Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added. The potatoes should be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add to casserole. Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the excess liquid.
- Cover dish tightly with foil and transfer to the oven. Bake for 30 minutes. Remove foil and continue baking until the top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.
Nutrition Facts : @context http, Calories 663, UnsaturatedFat 13 grams, Carbohydrate 62 grams, Fat 41 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 25 grams, Sodium 1006 milligrams, Sugar 4 grams, TransFat 0 grams
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