Best Cheesy Potatoes Ever Food

THE BEST CHEESY SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a Dutch oven, melt butter over medium heat. Add onion, mustard, salt and pepper; cook until onion is tender, 6-8 minutes. Add garlic; cook until fragrant. Whisk in flour; continue whisking 3-5 minutes., Whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, until thickened slightly, 8-10 minutes. Gradually stir in 2 cups shredded cheddar cheese; stir in Monterey Jack cheese. Add potatoes and toss to coat. Simmer 10 minutes, stirring frequently., Transfer potato mixture to a greased 13x9-in. baking dish. Top with remaining cheddar cheese. Bake, uncovered, for 1 hour. Top with bread crumbs; return to oven until potatoes are tender, 10-15 minutes. Let stand 15 minutes before serving. If desired, sprinkle with chives.

EASY CHEESY POTATOES

Steps:

• Preheat oven to 375˚F and grease a 9x13 inch baking dish.
• If using fresh potatoes, place in a saucepan with cold water. Simmer 12-14 minutes or until fork tender. Drain and allow to cool slightly.
• Melt butter, add sour cream, soup, onion and 1 ½ cups cheese.
• Toss in the potatoes (or frozen hash brown potatoes) and combine. Spread into a prepared baking dish.
• Top with remaining cheese and bake for 28-30 minutes or until browned and bubbly.

MY MOM'S CHEESY POTATOES

Steps:

• Preheat the oven to 350 degrees F. Spray a 9x13 baking dish with nonstick spray. To thaw the potatoes, I just stick the bags in the fridge overnight. Be sure to drain any liquid from thawing.
• Melt the butter in a large bowl - you can do this in the microwave or on the stovetop. Let it cool slightly.
• Whisk the sour cream and the soup into the melted butter until combined. Add a big pinch of salt and pepper. You can also add a sprinkle of dried parsley if you wish.
• Fold in the thawed potatoes. Fold and stir until the potatoes are completely incorporated and evenly distributed.
• Spread the mixture in the baking dish. Top with the grated cheddar. At this point, you can stick the dish (covered) in the fridge until you're ready to bake, or you can bake right away.
• If baking right away, sprinkle the top with the crushed potato chips.
• Bake for 60 minutes. Let stand for 10 to 15 minutes before serving. Scoop to serve!
• This freezes great! Once you spread the mixture in the baking dish, seal it tightly with plastic wrap and foil, then freeze. To bake, let it thaw completely, then top with the cheddar and potato chips.
• Leftovers of this are also delicious - maybe even better than when it's freshly made!

COMFORTING CHEESY POTATOES

Steps:

• In a 4-qt. slow cooker, combine the first 6 ingredients. Stir in hash browns and 1-1/2 cups cheese. Cook, covered, on low until potatoes are tender, 4-5 hours, sprinkling with remaining cheese during the last 5 minutes.

BEST CHEESY POTATOES EVER!

Steps:

• Pre-heat oven to 450 degrees. Grease 13 x 9 inch pan, at least 3” deep.
• Slice potatoes. Try to keep the slices uniform in size and not too thick, this will increase the cooking time.
• Pour both cans of cheese soup into a large bowl, add 1 and 1 half cans of warm water and whisk. The soup mixture will stay lumpy, but you should be able to keep a slightly thick consistency.
• Spoon a small amount of the soup mixture into the bottom of the greased pan, just enough to coat the bottom. Layer potatoes in pan-about halfway overlapping each other.
• Sprinkle half the chopped onions on the first potato layer, followed by salt and pepper to taste, then pour half the cheese soup mixture on to the potatoes, cover with a little less than one whole bag of the shredded cheese.
• Layer the rest of the potatoes and repeat the steps until all ingredients are used. You should have 2 to 3 layers of potatoes. Finish by covering the top with the reserved cheese.
• Cover the baking dish tightly with aluminum foil. Bake for 45 minutes. Potatoes should be tender but not falling apart, and the cheeses bubbling (if potatoes seem too hard, continue baking time).
• Remove the foil and continue baking 15-20 minutes until toasted brown on top and a knife inserted feels like its going through softened butter. Let sit for 15 minutes before serving.