Aunt Bees Cheesy Potatoes Food

AUNT BEE'S CHEESY POTATOES

Steps:

• Preheat oven to 325 degrees F.
• Boil potatoes in a large pot of salted water until fork tender.
• Allow potatoes to cool in large bowl. Stir in sour cream, salt, pepper, and cheese.
• Pour mixture out into a greased 9x13-inch baking dish, spread evenly. Top with fried onions.
• Bake, uncovered, for about 30 minutes, until bubbly and top is golden brown.

CHEESY SKILLET POTATOES

Steps:

• Preheat the oven to 375 degrees F.
• Butter a 12-inch cast-iron skillet. Arrange half of the potatoes in the skillet. Sprinkle with salt and pepper, half the chives, and half of each of the Gruyère, Cheddar and fontina cheeses. Repeat the layers once.
• Heat the cream, garlic, nutmeg, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium saucepan over medium heat until bubbles form around the edges, about 3 minutes. Remove from the heat and stir in the sour cream. Pour the cream mixture over the potatoes in the skillet. Cover tightly with aluminum foil. Bake until the potatoes can be easily pierced with a knife, about 45 minutes.
• Uncover and bake until the cheese is browned and the edges are bubbly, about 15 minutes. Broil for 2 minutes, if desired. Remove the skillet from the oven and sprinkle with more chives before serving.