CHEDDAR CHEESE ONION POTATOES
Steps:
- Preheat the oven to 400 degrees. Place the cubed potatoes on a greased baking sheet. Dot the cubed potatoes with butter and sprinkle the dry onion soup over the cubed potatoes evenly.
- Cover the potatoes with a sheet of foil and bake in a preheated 400 degree oven for 25 minutes. After 25 minutes, remove the pan from the oven and stir the potatoes. Place the foil back over the potatoes and continue baking for 30 more minutes or until the potatoes are tender. Remove the foil from the pan and sprinkle shredded Cheddar cheese over the potatoes evenly. Garnish with the sliced green onions, serve immediately.
Nutrition Facts : Calories 285 kcal, Carbohydrate 39 g, Protein 12 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 26 mg, Sodium 251 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
CHEDDAR SCALLOPED POTATOES
When I added garlic to this recipe, I discovered it gave the potatoes a unique flavor. My greatest compliment came from a neighbor who's a retired chef-he said this is the best potato dish he'd ever tasted!-Leah Brandenburg, Charleston, West Virginia
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a heavy saucepan, mix flour, salt and milk until smooth. Add garlic and butter; bring to a boil. Cook and stir until thickened, 1-2 minutes. Remove from heat; stir in cheese until melted., In a greased 8-in. or 1-1/2-qt. baking dish, layer onion and potatoes. Top with sauce., Bake, covered, 25 minutes. Uncover; bake until potatoes are tender, 40-45 minutes.
Nutrition Facts : Calories 348 calories, Fat 15g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 571mg sodium, Carbohydrate 40g carbohydrate (10g sugars, Fiber 2g fiber), Protein 15g protein.
SIMPLY RICH CHEDDAR SCALLOPED POTATOES
Easy potato dish that's real comfort food! Simple and rich, made fresh at home with common pantry ingredients. Never buy a box of Betty Crockers Scalloped Potatoes again! Easy to halve the measurements to make a 4 serving size.
Provided by SaraFish
Categories Potato
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Use a big pot.
- Saute chopped onions in margarine til soft but not browned.
- In small bowl, combine flour, salt and pepper.
- Stir flour mixture into onion mixture then add milk and half and half and stir and cook over medium heat until mixture begins to thicken (about 3 minutes).
- Turn off heat.
- Add 1 1/2 cups shredded cheddar to the sauce and stir til melted and smooth.
- Add sliced potatoes and stir well to combine.
- Pour mixture into a 9 by 13 casserole dish that you have sprayed with Pam.
- Cover with foil and bake at 350 for 35 minutes.
- Remove from oven, take foil off and sprinkle reserved 1/2 cup cheese over top (or more as desired).
- Return to oven to bake another 30 minutes or so or until potatoes are soft, cheese is melted and edges begin to lightly brown.
- Let stand a few minutes before serving to allow sauce to thicken.
Nutrition Facts : Calories 436, Fat 25.5, SaturatedFat 12.9, Cholesterol 58.4, Sodium 574, Carbohydrate 36.3, Fiber 3.6, Sugar 1.8, Protein 16.4
CHEDDAR POTATOES AND ONIONS
Make and share this Cheddar Potatoes and Onions recipe from Food.com.
Provided by lazyme
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350ºF.
- Pierce potatoes with a fork; arrange on paper towels in microwave oven.
- Microwave at HIGH for 5 to 6 minutes, turning once.
- Let stand 1 minute.
- Cut potatoes lengthwise into quarters.
- Place potatoes and onion wedges in an 8-inch square baking pan coated with cooking spray.
- Lightly coat tops of vegetables with cooking spray, and sprinkle evenly with lemon pepper and salt.
- Bake at 350ºF for 30 minutes.
- Sprinkle with cheese; cook an additional 3 minutes or until cheese melts.
Nutrition Facts : Calories 155.3, Fat 4.8, SaturatedFat 3, Cholesterol 14.8, Sodium 386.3, Carbohydrate 22.6, Fiber 3, Sugar 2.1, Protein 6.1
EASY CHEDDAR POTATO BAKE
This is a really great tater recipe, it's one I have been making for a long time, not only is it easy to make it's so good! You really don't have to have the exact amounts for this recipe, throw in another potato if desired, use as much cheese as as you like!
Provided by Kittencalrecipezazz
Categories Potato
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Set oven to 425 degrees.
- Butter a shallow baking sish.
- Thinly slice the potatoes, and place in the baking dish.
- In a small saucepan, heat butter, onion, salt, pepper, garlic powder and thyme until the butter is melted.
- Drizzle over potatoes.
- Cover, and bake for 45 minutes, or until potatoes tender.
- Remove from oven, sprinkle with cheese and parsley.
- Return to oven and bake for another 10-15 minutes longer, or until cheese is melted.
Nutrition Facts : Calories 565.1, Fat 25.9, SaturatedFat 16.3, Cholesterol 75, Sodium 368.7, Carbohydrate 67, Fiber 8.5, Sugar 3.9, Protein 18.4
BAKED ONIONS WITH CHEDDAR CHEESE
Make and share this Baked Onions With Cheddar Cheese recipe from Food.com.
Provided by MARIA MAC
Categories Onions
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- In a saucepan, melt butter. Whisk in flour and cook, whisking constantly, until thick, smooth and golden. Continue whisking while gradually adding milk.
- Cook until thickened.
- Remove from heat and stir in salt, pepper and Worcestershire.
- Wilt onions in the microwave. Layer onions and cheese in greased 2-quart casserole dish. Pour sauce over.
- Bake until bubbly golden, about 30 minutes. Serve hot.
CHEESY POTATOES WITH ONIONS
Make and share this Cheesy Potatoes With Onions recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Potato
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 400 degrees.
- Butter a 13 x 9-inch baking dish.
- Cook the sliced potatoes in boiling water for about 5 minutes; drain.
- Layer one-third of the partially-cooked potatoes in bottom of the baking dish, then one-third of onion slices, then one-third of the cheese slices.
- Sprinkle with salt and pepper, then repeat layers two more times.
- Sprinkle top with the shredded cheddar.
- For the sauce; in a medium heavy saucepan melt butter over low heat.
- Add in flour and cayenne then stir for 1 minute.
- Slowly add in milk; whisk or stir until bubbly and thickened (about 3 minutes).
- Pour the sauce over the cheese and potato mixture.
- Bake for about 35 minutes or until golden.
- Let stand for 10 minutes before serving.
VORENIKI (PEROGIES), POTATO/CHEDDAR CHEESE & ONION
The Voreniki are an excellent side dish and are handy to have available frozen. I have improved on this recipe since my Russian Grandmother taught me how to make them over 50 years ago. Using whipping cream in the dough mixture, tenderizes the dough
Provided by William Uncle Bill
Categories Potato
Time 50m
Yield 36 Voreniki, 8 serving(s)
Number Of Ingredients 12
Steps:
- DOUGH PREPARATION--------------.
- In a medium size mixing bowl, add eggs, milk, whipping cream, sour cream and salt and whisk well to blend.
- Add baking powder and stir in gently.
- In a large mixing bowl, add flour and egg mixture and mix well to incorporate.
- Add additional flour if necessary so that dough does not stick to bowl or feel sticky.
- Form dough into a ball and knead about 10 times.
- Divide dough in half, form into balls, cover with a damp cloth and set aside until ready to use.
- FILLING--------------.
- In a medium size saucepan, add potatoes and cover with water.
- Cook until potatoes are tender; drain.
- Mash potatoes, then add grated cheddar cheese, onion, salt and pepper and mix well to incorporate.
- Break off pieces of dough and form into balls, about the size of a golf ball.
- Roll out each ball of dough on a floured surface to about 1/16 inch thickness.
- Place dough into a 4 or 5 inch "MINI FORM" and make sure that the dough projects over the edges.
- Spoon about 1 to 2 tablespoons of filling into the centre, (depending to the size of Mini Form you are using). Place the form into one hand and lift the edge of the"MINI FORM" and slightly push the filling down with your finger.
- Now fold the"MINI FORM" completely over and squeeze.
- Remove excess dough by running your finger around the folded edges and set excess dough aside to be used again.
- Continue to form the Voreniki until all dough and filling are used up.
- As an alternate, if you do not have a "MINI-FORM", after rolling the dough out to 1/16 inch thickness, place a heaping tablespoon of filling in the center. Fold the dough over and crimp together. Then take a fork that is dipped in flour and press the edges to ensure a seal.
- If you have filling left over, cover and refrigerate to use later or form patties and fry.
- TO COOK--------------.
- Fill a pasta cooker or a large pot 3/4 full with water and bring to a rolling boil.
- Add 2 tablespoons of olive oil and 1 tablespoon of salt to the water.
- When the water is in a rolling boil, drop in 6 formed Voreniki, stir once with a slotted spoon so that they do not stick together.
- Cook for about 2 minutes or until they rise to the surface in about 1 1/2 minutes of cooking and continue to cook for the full 2 minutes.
- Remove with a slotted spoon and place in a bowl.
- If desired, add some melted butter to coat.
- Serve immediately with additional melted butter, a dollop of sour cream or yogurt and a sprinkling of chopped green onions or chives.
- To reheat, you can drop them again into boiling water for about 1 1/2 minutes.
- Or you can fry them in a small amount of butter, cover and fry on medium-high heat for about 1 minute on each side or until golden brown.
- The Voreniki freeze very well.
- Place on a tray or a cookie sheet in one layer and freeze.
- Then package them in zip-loc bags or vacuum seal bags in quanties as desired.
- To reheat frozen Voreniki; let thaw for about 1/2 hour and then fry in a small amount of butter as noted above.
HOME FRIED CHEDDAR CHEESE POTATOES & ONIONS
*Easy Sides For Easy Dinners* A delicious Side dish for just about any Dinner. Simple & easy too! :)
Provided by hayley parker
Categories Other Side Dishes
Time 1h20m
Number Of Ingredients 10
Steps:
- 1. Heat Skillet With 2 Tablespoons Of Olive Oil.
- 2. Wash & Slice Red Potatoes & Put Into Hot Skillet With Olive Oil.
- 3. Wash & Mince Onion & Put Into Hot Skillet With Olive Oil & Potatoes.
- 4. Saute Together, & Add Desired Spices To Taste (Salt, Pepper, Paprika, Basil, Parsley Garlic Powder, ect., ) Until Potatoes Are A Soft Golden Brown On The Skin & Soft (Able to cut through easily) Sprinkle Cheddar cheese and let melt over Potatoes & Onions.
- 5. Let stand 1 Minute Before Serving.
- 6. Serve with Ketchup, Sour Cream, Or Salsa.
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