Baked Creamed Potatoes Food

RICH AND CREAMY POTATO BAKE

Steps:

• In a large saucepan, combine cream, butter and salt. Cook and stir over medium heat until butter is melted. Place potatoes in a greased 13-in. x 9-in. baking dish; pour cream mixture over potatoes. Sprinkle with Parmesan cheese., Bake, uncovered, at 350° for 45-55 minutes or until potatoes are tender and top is golden brown. Sprinkle with parsley if desired.

CREAMY CHEESE & POTATO BAKE

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.

CREAMED PEAS AND POTATOES

Steps:

• Boil potatoes in salted water until just done/fork tender, approximately 10-15 minutes depending on the size of your potato cubes (you don't want them overdone or they will get mushy real quick). Drain and set aside.
• In a medium-sized saucepan, melt butter over medium heat.
• Slowly add flour, stirring, until flour/butter mixture becomes doughy (you may not need all the flour).
• SLOWLY add milk, whisking constantly until mixture becomes smooth and creamy. You want it to be a gravy consistency so add more milk if it seems too thick. Add salt and pepper, to taste.
• Add peas and bring to a slight simmer.
• Carefully stir potatoes into creamy mixture until potatoes become well covered and serve!

CREAMED POTATOES

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. Meanwhile, in another saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain potatoes and place in a large serving bowl. Add cream sauce; toss gently to coat. Sprinkle with paprika and parsley.

BAKED CREAMED POTATOES

Steps:

• 1. Place everything in a buttered 13x9 baking dish. I put the cream in first. Then the fill the cartons with equal portions of milk then pour over the potatoes.
• 2. Add salt a little at a time taste the milk as you add the salt. When you can just taste the salt stop, the potatoes need a lot of salt. Bake at 350. The dish is done when the milk has thickened and potatoes are tender.

CREAMED POTATOES - MY FAVORITE

Steps:

• 1. In a large saucepan, place potatoes and cover with water. Bring to a boil, reduce heat and continue cooking until fork tender, about 15 minutes.
• 2. In another saucepan, melt butter. Stir in the flour salt, pepper, nutmeg, until smooth. Gradually stir in the milk. Bring to a boil and cook until thickened, while constantly stirring.
• 3. Drain the potatoes well, place in your serving dish; pour the cream mixture over the potatoes and lightly toss to coat. Sprinkle with fresh parsley. Sometimes I slice a sweet onion and add to the potatoes while they are cooking..adds even more delicious flavor. Enjoy!

BUTTERY CREAMED POTATOES

Steps:

• Preheat oven to 350.
• Melt butter; add flour, cook 1 minute.
• Add milk, salt and pepper and bring just to boiling point.
• Place potatoes in greased baking dish.
• Pour sauce over potatoes.
• Cover and bake for 1 1/4 hours.

POTATOES BAKED IN CREAM

Steps:

• Peel onion as thinly as possible.
• Peel the potatoes and slice as evenly as possible, about 1/8" thick.
• In a 4 quart heavy-bottomed saucepan, melt the butter over medium heat.
• Add the onion slices.
• Stir with a wooden spoon and cook until the onions are wilted and translucent.
• Add the cream and bring to a boil.
• Add the potatoes, folding them into the cream with a rubber spatula to make sure each slice is well coated.
• Add nutmeg and season with salt and pepper.
• Simmer until the cream begins to thicken and the potatoes are almost tender.
• They should still have some resistance to the bite.
• **(Recipe can be completed to this stage well in advance. If you are not ready to proceed with serving the potatoes, remove them from the pan and store in a covered container in the refrigerator).
• Preheat the oven to 375 degrees F.
• In 6-8 shallow, oven-proof gratin dishes, OR individual casseroles, OR in one large Pyrex baking dish, spoon a layer of potatoes and cream mixture about 1 inch deep.
• (It is not necessary to grease the dishes first).
• **The casseroles can be assembled to this point well in advance of baking.
• The potatoes will not discolor since they are already partially cooked.
• Bake in the upper third of the oven at 375 degrees for 12-15 minutes, or until the tip of a knife slides easily into the potatoes and they are golden brown on top.
• Serves 6-8.

BAKED POTATOES WITH CREAMY HERB TOPPING

Steps:

• Preheat the oven to 450 degrees F.
• Poke each potato with a fork a few times. Place on a baking sheet lined with foil and bake for 45 to 50 minutes, until they are easily pierced with a knife. Wrap them loosely in the foil for 5 minutes or until ready to serve.
• If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
• Combine the Greek-style yogurt or regular thickened yogurt, the oil, parsley and chives of the in a small bowl.
• Slice the potatoes in half lengthwise and dollop a tablespoon of the creamy herb topping on each half.
• Excellent source of: Vitamin B6, Vitamin C, Vitamin K, Potassium
• Good source of: Protein, Fiber, Calcium, Magnesium, Manganese

CREAMED DILL POTATOES

Steps:

• With a vegetable peeler, remove a strip of peel around the middle of each potato. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender., Meanwhile, in a small saucepan, saute onion in butter until tender. Add the cream, dill, salt and pepper. Reduce heat; simmer for 4-5 minutes or until sauce is thickened. Drain potatoes; drizzle with sauce and toss gently.

CREAMY BAKED PARMESAN POTATOES

Steps:

• Lightly grease a 2 quart baking dish.
• Arrange potatoes in bottom of baking dish, then top with onions.
• Sprinkle salt, pepper and garlic over potatoes and continue layering, ending with potato layer.
• Pour cream over and sprinkle with parmesan cheese.
• Cover and bake at 350° for 45 minutes to an hour or until tender.
• Garnish with parsley before serving.

CREAMED SPINACH TWICE-BAKED POTATOES

Steps:

• Position racks in the middle and upper third of the oven; preheat to 400 degrees F. Scrub the potatoes and dry well. Bake directly on the middle oven rack until easily pierced with a knife, 45 to 50 minutes. Remove from the oven; let cool 5 minutes.
• Meanwhile, melt 3 tablespoons butter in a large skillet over medium-high heat. Add the spinach (in batches, if needed) and cook, tossing with tongs, until wilted, about 5 minutes. Add the garlic, nutmeg, cayenne and 1/2 teaspoon salt. Increase the heat to high and cook until the liquid evaporates, about 2 minutes. Transfer the mixture to a cutting board and finely chop; squeeze dry in a kitchen towel.
• One at a time, hold each potato with another kitchen towel and halve lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Mash the flesh with the remaining 3 tablespoons butter until smooth; season with salt. Stir in the egg yolks and parmesan, then the spinach mixture. Brush the potato skins with melted butter; season the insides with salt and pepper. Set on a baking sheet.
• Beat the heavy cream in a large bowl with a mixer on medium speed until soft peaks form, about 2 minutes. Stir about one-quarter of the whipped cream into the potato mixture, then gently fold in the rest.
• Mound the filling into the potato skins. Return to the oven on the top rack and bake until the filling is warmed through and starts browning, about 15 minutes. Turn on the broiler and broil until the filling is golden brown and the skins are crisp, 1 to 2 more minutes.

CREAMY LOADED MASHED POTATOES

Steps:

• Preheat oven to 375 degrees. Spray 2-quart shallow baking dish with nonstick cooking spray; set aside.
• Cover potatoes with water in 4-quart saucepot; bring to a boil over high heat. Reduce heat to low and cook 10 minutes or until potatoes are tender; drain and mash.
• Stir in 1 cup cheese, Hellmann's® or Best Foods® Real Mayonnaise, sour cream, green onions and 4 strips crumbled bacon. Turn into prepared baking dish and bake 30 minutes or until bubbling.
• Top with remaining 1/2 cup cheese and bacon. Bake an additional 5 minutes or until cheese is melted. Garnish, if desired, with additional chopped green onions.

CREAMY POTATOES

Steps:

• Heat oven to 350ºF.
• Mix first 3 ingredients in large bowl. Add potatoes; toss to coat. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with cheese.
• Bake 55 min. or until potatoes are tender.
• Sprinkle with chives.

CREAMED POTATOES

Steps:

• Boil the potatoes in the skin.
• Let cool and peel, cut in half.
• Melt butter (margarine) in a pan and briefly saute the potatoes.
• Pour over milk and cream and add salt.
• Cover and cook gently for appr 10 minutes (until it thickens).
• Add dill, gently mix.
• Serve with smoked fish.

BAKED CREAMED POTATOES

Steps:

• Peel and chop potatoes, cook in boiling salted water until tender, drain well.
• Mash until smooth, mix with mayonnaise, sour cream, milk, lightly beaten eggs, mustard and parsley; season with salt and pepper.
• Press mixture though a sieve, spoon mixture evenly into a greased casserole dish.
• Sprinkle with grated cheeses.
• Bake in a moderate oven 20 - 30 minutes or until golden on top.

CREAMY BAKED POTATOES

Steps:

• Gather the ingredients.
• Preheat the oven to 450 F/230 C. Spray a baking pan with cooking spray .
• Wash, peel, and slice potatoes into thin slices using a sharp knife or a mandoline.
• Lay the potatoes in the pan.
• Add the cream and minced garlic to the potatoes. Generously season with salt and pepper. To add some color, sprinkle some paprika on top.
• Cover and bake for 45 minutes. Uncover and bake for another 15 minutes. The potatoes should be tender.

SIMPLE CREAMED NEW POTATOES

Steps:

• Gather the ingredients.
• Put the potatoes in a saucepan and cover with water. Add about 1 teaspoon of salt per quart of water. Bring the water to a boil over high heat. Reduce the heat to medium-low, cover the pan, and cook for 10 to 15 minutes, or just until the potatoes are tender.
• In a small saucepan, melt butter over low heat; blend in flour until smooth. Gradually stir in the milk or half-and-half. Cook, stirring constantly, until thickened and smooth.
• Season with kosher salt and freshly ground black pepper, to taste.
• Drain the cooked potatoes and then transfer to a serving dish.
• Pour sauce over potatoes and sprinkle with paprika.

BAKED CREAMED POTATOES

Steps:

• 1. Peel and chop potatoes; cook in boiling salted water until tender. Drain well. Mash until smooth, mix with mayonnaise, sour cream, milk, lightly beaten eggs, mustard and parsley; season with salt and pepper.
• 2. Press mixture through a sieve (or pulse in food processor for a few seconds). Spoon evenly into a greased two-quart casserole dish. Sprinkle with the grated cheeses.
• 3. Bake in a preheated 350-degree oven for 20-30 minutes or until golden brown on top.