I need a recipe for Cheesy Potatoes?!
Answers: I have this family gathering to go to on Sat. and I have looked for a recipe for Cheesy Potatoes on the net and they are made so many ways. its calls for the hashbrowns and sour cream and cheddar cheese and etc. I was woundering what is the right way to make and how much of each ingredent. And is their soup in it too or not. and it I have seen people make it with the southern style potatoes and not the hasbrowns. Please let me know the right way for this recipe Thanks.
2 pounds potatoes, peeled and quartered
1 cup of butter
1/4 cup sour cream
4 ounces Cheddar cheese, grated
1 teaspoon salt
Directions:
Place potatoes in pot and cover with cold water. Bring to a boil and simmer until fork tender. Drain completely.
Mix potatoes with an electric mixer until smooth.
When smooth, add butter and blend.add sour cream and blend. Add cheese, salt and pepper and blend again.
My kids love these potatoes hope it helps!
I would go with scalloped potatoes....make a white sauce....melted butter with flour mixed in well then add milk and bring to a soft boil until thickened. Thinly slice peeled or unpeeled potatoes then pour some white sauce on the bottom of a baking dish, layers some potatoes, sprinkle with salt & pepper, more white sauce, a layer of potatoes....until it is all used up and end with the sauce. On the top add a lot of grated cheddar to cover the top of the dish and bake for about an hour and 20 minutes until the potatoes are done.
SCALLOPED POTATOES 'N BACON
4-5 large potatoes
1 teaspoon salt
1 large onion, thinly sliced
1/2 cup green pepper, diced
3 tablespoons butter
1/3 cup flour
3 1/2 cups milk
1 1/2 cups shredded Cheddar cheese
3/4 teaspoon seasoned or plain salt
1/8 teaspoon black pepper
light sprinkling of granulated garlic (optional)
4-6 slices smoked bacon, cooked
1/2 cup canned crispy onion bits (optional)
Microwave bacon until 1/2 cooked; set aside on paper towels to absorb grease; pat dry. Cut into bite sized pieces when cool.
Wash and peel potatoes. Cut into 1/2 inch slices (the 6mm or 8mm thick blade of a food processor may be used).
Bring a large saucepan of water to a boil; add 1 teaspoon salt to the boiling water, then add the sliced potatoes, pepper and onion. Cook for 1 minute in boiling water; drain in colander.
In saucepan, melt butter. Using a whisk, stir in flour and milk, mixing until smooth. Cook over low heat, stirring constantly for 1 minute. Add cheese and continue to stir until cheese melts. Stir in 3/4 teaspoon salt and 1/8 teaspoon pepper. Mix in bacon.
Transfer mixture to a buttered 2 quart casserole. Sprinkle top very lightly with granulated garlic (optional).
Bake in a preheated 350°F oven, uncovered, for 40 minutes. Sprinkle top with crispy canned onions, if desired, and bake for another 4-5 minutes.
Gruyere and Potato Gratine
1/4 cup vegetable oil
1/4 cup flour
2 cups whole milk
Pinch of fresh nutmeg
Salt and white pepper
1 cup grated Gruyere de Comte
1 pound white potatoes, sliced 1/2-inch thick, blanched
Preheat the oven 400 degrees F. In a sauce pan, over medium heat, combine the vegetable oil and flour together. Cook the roux, stirring constantly, for 4 to 6 minutes for a blond roux. Whisk in the milk and bring the liquid up to a boil. Season with nutmeg, salt and pepper. Reduce to a simmer and cook for 6 to 8 minutes or until the sauce coats the back of a spoon. Fold in the cheese. Layer the potatoes in a gratin dish. Pour the cheese sauce over the potatoes. Sprinkle the top with bread crumbs. Place the dish in the oven and bake for 15 minutes or until the potatoes are tender and the top is golden brown. Remove from the oven and let rest for 5 minutes before serving. Garnish the potatoes with chives and serve
SCALLOPED POTATOES AU GRATIN
potatoes
onion slices
Wondra flour
butter
salt and pepper
shredded Cheddar cheese
Cream of Mushroom soup
French onion chip dip
Note: Quantities are not specific in this recipe, so vary according to your own taste and feel free to improvise with what you have.
Slice potatoes and arrange in the bottom of an ovenproof casserole or baking dish. Top with onion slices, salt and pepper. Sprinkle with a thin layer of shredded Cheddar cheese.
In a sauce pan, warm 1 can of Cream of Mushroom soup and mix with 1 pint of French onion chip dip. Pour the mixture over potatoes. If soup mixture becomes too thick, add some milk to thin it down.
Sprinkle Wondra flour over the top and add a couple of pats of butter.
Repeat the first step, adding layers until dish is full.
Bake at 350°F in oven for about 90 minutes or until golden brown.
hope these help. enjoy.
My family likes this one best of all that I have treid over the years
CREAMY POTATO BAKE
4 large potatoes, peeled and cubed
1 pkg Velveeta cheese, cubed, divided use
2 tbsp Parkay Gold margarine
3/4 cup Miracle Whip Salad Dressing
1/4 cup sour cream
5 slices bacon, crisp and crumbled, divided use
4 green onions, sliced, divided use
1/4 cup pimento, chopped
1/4 tsp ground black pepper
1/4 tsp paprika
Preheat oven to 350 degrees F.
Cook potatoes in boiling salted water and drain.
Combine potatoes, half the cheese and margarine and stir over low heat until cheese is melted.
Add salad dressing, sour cream, 2 tbsp bacon, 2 tbsp onions, pimento, and pepper. Mix well.
Spoon into a 2 quart casserole. Top with remaining cheese, bacon, and onions. Sprinkle with paprika.
Bake 25 minutes or until thoroughly heated.
Servings: 6
Gourmet Cheese Potatoes
SUBMITTED BY: Donna J Smith
"Everyone wants the recipe for this very cheesy dish. It can also be made with dry stuffing sprinkled over the top before baking."
PREP TIME 20 Min
COOK TIME 1 Hr 15 Min
READY IN 1 Hr 35 Min
SERVINGS & SCALING
Original recipe yield: 10 servings
US METRIC
About scaling and conversions
INGREDIENTS
10 pounds potatoes, quartered
1/2 onion, grated
2 (10.75 ounce) cans condensed Cheddar cheese soup
1 1/2 cups milk
2 1/2 cups sour cream
1 pound processed cheese, cubed
2 tablespoons butter, diced
1/2 cup shredded Cheddar cheese
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
Place potatoes and onions in a 9x13 inch casserole dish.
In a medium saucepan combine soup, milk, sour cream and processed cheese; heat until cheese is melted. Pour over potatoes. Dot with butter and covered with shredded cheese.
Bake in preheated oven for 1 hour.
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Get 5 russet burbank potatos.
In a stock pot or any tall pot, cover the potatos till it covers the potatos. Cook for 30 minutes or till you can put a fork in it and it pulls smooth and tender.
Dont drain the water, dry the potatos with paper towel, put the potatos on a platter. Cut a big long slit vertically. Let it sit. On a metal bowl, cover the pot and return the heat to med-high. Melt the cheese and add broccoli or broccoli rabe. Cook for 5 minutes. Quickly move the cheese and the broccoli to the potatos slit. Put a table spoon of cream fraiche to it. Serve it hot.
5 Russet Burbanks, <---- Idaho potatos
2 cups of chedder cheese
2 cups of broccoli or broccoli rabe
5 tablespoons of creme fraiche
Courtesy of yours truely.
2lbs. frozen hashbrowns (do not thaw)
8 ounces sour cream
1 can cream of celery soup
1 can cream of chicken soup
1/2 large onion, chopped
Shredded cheese
Mix together all ingredients except for the cheese.
Put in a 9 x 13 inch pan.
Top with shredded cheese.
Bake at 350 degrees for 1 hour to 1-1/4 hours.
Serves 8.
I have had many dif kinds of cheesy pots and these are ALWAYS a crowd pleaser!! Enjoy;)
this is a little differant
bake or microwave potatoes then remove skin
add to melted butter and philly cream cheese/chives or add freeze dry chives
add cooked bacon bits
add pressed fresh garlic (optional)
mix well add milk or buttermilk a little a a time till creamy enough to your liking
salt+pepper to taste
add shreaded cheese your choice
top with bacon bits and paprica,parsley