Myfriendbobscheesypotatoes Recipes

Steps:

• Combine first 5 ingredients in a bowl. Transfer to a greased baking dish and dot with butter.
• Bake at 375 for 1 to 1 1/4 hrs, or until bubbly and golden on top.

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Heat a cast-iron skillet over indirect heat. Melt the butter. Add the garlic with a pinch of salt and cook until it softens, about 3 minutes.
• Meanwhile, grate the potatoes on the large holes of a box grater.
• Add the evaporated milk, sour cream, thyme and hot sauce to the skillet and bring to a simmer. Add the potatoes and 1 cup of the cheese. Season with salt and pepper, move the skillet over indirect heat and cover the grill. Cook until the potatoes are just about cooked through, about 20 minutes.
• Top the potatoes with the remaining 1 cup of cheese and close the lid. Continue to cook until the cheese is melted and the potatoes are completely cooked through, 8 to 10 minutes. Serve with the scallions sprinkled over the top.
• (Alternatively, you can bake this in a 350 degrees F oven for 20 minutes, then top with the remaining cheese and bake for an additional 10 minutes.)

Steps:

• Saute butter and onions in a large pot until onions are clear. Whisk in flour until lumps are gone. Add milk slowly whisking the entire time to avoid lumps and cook until it thickens to a sauce. Remove from heat and add cheese and stir until lumps are gone. Arrange potatoes in a large roasting pan and pour cheese sauce over the top. Bake covered at 375 for 1 1/2 hours or until potatoes are cooked. When potatoes are cooked remove lid and cook for 30 minutes to brown the top.

Steps:

• Put 1 3/4 pounds baby potatoes in a pot and cover with water. Add 2 bay leaves, 2 garlic cloves and a big pinch of salt; bring to a boil. Reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Drain, discarding the bay leaves and garlic. Toss the potatoes with 2 tablespoons olive oil, transfer to a baking sheet and smash with a spatula or measuring cup. Drizzle with more olive oil and season with salt and pepper. Broil, turning, until crisp and golden, 15 to 20 minutes.

Steps:

• Place potatoes and fresh cauliflower florets in a pot and cover with water (if using frozen florets, don't add them yet!).
• Bring to a boil on high heat. Reduce heat to medium and simmer 20 minutes or until vegetables are tender (if using frozen cauliflower, add them 10-15 minutes into cooking time).
• Drain vegetables and return to pan. Add sour cream and mash until vegetable mixture is light and fluffy. Stir in cheese until it melts.

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine hash browns, 1/2 cup melted butter, cheddar cheese soup, sour cream, chopped onion, cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish.
• Mix crushed corn flakes and 1/4 cup melted butter together and sprinkle the mixture over the top of the casserole.
• Baked covered in preheated oven for 45 minutes.
• Can be made in crockpot. Cook on high for 3 - 4 hours or on low for 7 - 8 hours.

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.