CHEESY POTATO CASSEROLE RECIPE BY TASTY
This cheesy potato casserole is the perfect way to feed a family of picky eaters. With all of the components of beloved loaded potato skins (like bacon, sour cream, and cheese), it's practically impossible for anyone to dislike this casserole. It's make-ahead friendly, filling, and easily made vegetarian by omitting the bacon. If you're looking for the ultimate weeknight casserole, this is your recipe.
Provided by Hannah Williams
Categories Dinner
Time 1h5m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Place potatoes on a baking sheet and poke holes in two sides with a fork.
- Coat potatoes with olive oil, and sprinkle with salt and pepper.
- Bake for at 425°F (220°C) for 45 minutes.
- Remove potatoes from oven, and let cool. Chop into 1-inch (2 ½ cm) pieces.
- Lay half of the potatoes on the bottom of a greased 9x13 inch (23x33 cm) baking dish.
- Sprinkle on half of the bacon, spread half of the sour cream, and sprinkle on half of the cheese.
- Repeat for a second layer.
- Bake for 20 minutes at reduced temp of 350°F (180°C), or until cheese is golden brown and the edges start crisping up.
- Sprinkle with chives.
- Enjoy!
Nutrition Facts : Calories 396 calories, Carbohydrate 30 grams, Fat 24 grams, Fiber 2 grams, Protein 13 grams, Sugar 3 grams
BAKED CHEESY POTATOES
I have tried many potato casseroles and this one always gets rave reviews and recipe requests. It's the easiest to make too!
Provided by Annette
Categories Side Dish Potato Side Dish Recipes
Time 1h15m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In the microwave, melt cheese in a large microwave-safe bowl. Stir in mayonnaise, potatoes and onions. Spread in a 9x13 inch baking dish and top with bacon bits.
- Bake in preheated oven for 1 hour, or until hot and bubbly.
Nutrition Facts : Calories 476.4 calories, Carbohydrate 18.2 g, Cholesterol 49.2 mg, Fat 44.8 g, Fiber 1.3 g, Protein 11.9 g, SaturatedFat 12.3 g, Sodium 930.8 mg, Sugar 3.8 g
EASY CHEESY POTATOES
Make and share this Easy Cheesy Potatoes recipe from Food.com.
Provided by Shaman Chef
Categories Potato
Time 25m
Yield 1 casarole, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Slice the potatoes very thin.
- Place half of the sliced potatoes in a oiled 2 quart casserole dish.
- Place half of the sliced onions on the next layer.
- On top of that sprinkle half of the salt, pepper, and dried parsley.
- Now place a layer of 1/2 cup of your cheddar cheese.
- Repeat the last four steps (3-6) making another layer of each.
- Cover the dish and bake 15 min or until potatoes are tender.
CHEEZY POTATOES
This easy to make casserole is packed with potatoes and Cheddar cheese. It's a perfect side dish for any Thanksgiving table.
Provided by TRISHAD
Categories Side Dish Potato Side Dish Recipes
Time 1h30m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large baking dish, mix together potatoes, soup and sour cream. Mix in cheese and butter. Salt and pepper to taste, if desired. Top the mixture with potato chips.
- Bake 60 minutes in the preheated oven, or until the mixture is bubbly and lightly brown.
- Remove from oven and let stand 15 minutes before serving.
Nutrition Facts : Calories 573.2 calories, Carbohydrate 22.4 g, Cholesterol 115.8 mg, Fat 49.6 g, Fiber 1.8 g, Protein 18.2 g, SaturatedFat 29.2 g, Sodium 769.5 mg, Sugar 0.7 g
CHEESE-STUFFED BAKED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and turn the heat down to 400 degrees F. Cut a slit in the top of the potatoes and carefully scoop out the flesh into a bowl, leaving the shells intact. Mash the potato lightly with a fork. Add the butter, sour cream, and 1/3 cup of the cheese, and salt and pepper to taste. Refill the shells with the potato mixture mounding it slightly.
- Set the potatoes on a baking sheet, and bake until heated through, about 15 to 20 minutes. Sprinkle the tops with the remaining cheese and bake until melted, about 5 minutes. Serve immediately.
CHEESY BAKED POTATOES
This is a perfect recipe for two, but I also prepare it in large quantities for special occasions when we have dinner guests. One of these potatoes is practically a meal in itself. -Dolores Nemec, Garfield Heights, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Bake potatoes at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato; scoop out pulp, leaving a thin shell. In a bowl, mash the pulp, egg, milk, mayonnaise, 1/2 cup of cheese, salt and pepper. Spoon into potato shells. Top with onion, bacon and remaining cheese., Place in a small ungreased baking pan. Bake, uncovered, at 375° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 627 calories, Fat 30g fat (13g saturated fat), Cholesterol 164mg cholesterol, Sodium 788mg sodium, Carbohydrate 69g carbohydrate (7g sugars, Fiber 6g fiber), Protein 22g protein.
CHEESY BAKED POTATOES
Don't skimp on the fun stuff when it's just the two of you for dinner. These Cheesy Baked Potatoes for two are ready to serve in a mere 15 minutes.
Provided by My Food and Family
Categories Recipes
Time 14m
Yield Makes 2 servings, one topped potato each.
Number Of Ingredients 3
Steps:
- Scrub potatoes thoroughly with brush; pat dry. Prick potatoes with fork.
- Place on microwaveable plate. Microwave on HIGH 6 to 8 min. or until potatoes are tender.
- Cut crosswise slit in top of each potato; squeeze potato from both ends to open potato. Top with 2% Milk Singles. Microwave 1 min. or until 2% Milk Singles are melted. Sprinkle with onions.
Nutrition Facts : Calories 210, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g
CHEESY SCALLOPED POTATOES RECIPE
This Cheesy Scalloped Potatoes recipe is my new favorite holiday side dish! Could anything be more classic for serving at Easter, Thanksgiving, or Christmas? Thinly sliced russet potatoes are layered with cheddar cheese and the BEST creamy, flavorful sauce. It all bakes together into this magical, melt-in-your-mouth experience, with an ultra crispy cheddar cheese topping! You can even make them ahead of time.
Provided by Karen
Categories Side Dish
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat your oven to 400 degrees F. Grease the bottom and sides of a 9x13 inch casserole dish with a little butter, or use nonstick spray. Set aside.
- Melt 1/4 cup butter over medium heat in a large pot. Thinly slice 1 onion and add to the butter. Saute for 4-6 minutes until the onion is translucent.
- While it's cooking, add 1 tablespoon kosher salt (use less if all you have is table salt), 1/4 teaspoon black pepper, 1/4 teaspoon cayenne pepper (this adds flavor not heat), and 1/4 teaspoon dried thyme.
- After sautéing for 4-6 minutes, add 5 cloves of smashed and minced garlic. Let cook for about 30 seconds, until fragrant.
- Gradually sprinkle in 6 tablespoons of flour, adding about a tablespoon at a time and stirring in between. It will form a thick paste with all the onions. Cook the flour for about 30 seconds to cook out the "raw flour" taste.
- Use a whisk to SLOWLY stir in 4 cups of cream. The process of adding the cream should take at least 2-3 minutes. Your burner should still be at medium heat. Add a little bit of cream, whisk it in completely, then add a little more. The goal is to form a smooth sauce; if you add the cream all at once, you will have flour lumps.
- Once all of the cream is added, stir in 1/2 cup parmesan cheese, sprinkling it in a little at a time so that it melts nicely.
- (If your potatoes are not prepped and ready, remove the sauce from heat and set aside.)
- Peel 4 pounds of russet potatoes** and slice thinly into 1/8 inch rounds with a sharp knife, mandolin, or food processor. See photos. If you have a food processor, I highly recommend using it. The slicer attachment cuts them to exactly the 1/8 inch size you need, and it's so much faster. If there is any lag time in between when you slice the potatoes and when you add them to the sauce, place them in a large bowl of water to prevent browning. Drain well.
- Add the sliced potatoes to the pot of sauce with the heat set to medium. Use a rubber spatula to stir the potatoes into the sauce, separating any slices that stick together to make sure they are all coated in sauce. Let the mixture come to a low bowl over medium heat, then reduce heat to medium low and cook for 10 minutes, stirring occasionally. Be gentle when stirring your potatoes; you don't want to break them all into pieces. A rubber spatula is better than a wooden spoon.
- After the cream and potato mixture has bubbled for about 10 minutes, turn off the heat.
- Pour or spoon half of the mixture into the greased 9x13 inch pan. Sprinkle the first layer with 1 and 1/2 cups sharp cheddar cheese.
- Top the cheese with the rest of the potato and cream mixture and spread to the edges. Sprinkle the top with 1 and 1/2 cups cheddar cheese.
- Bake in the oven at 400 degrees for about 40 minutes.
- You will know the potatoes are done when the mixture is very bubbly, the cheese has started to brown, and a butter knife inserted into the potatoes slides through easily. If your cheese is browning but the potatoes are not tender, cover with foil and bake another 10 minutes.
- Let stand for 10 minutes before serving.
- Store leftovers covered in the fridge. Leftovers will keep in the fridge for about a week. Reheat in the microwave for lunches. Or if you have enough leftover that you want to serve it for dinner again, sprinkle a little extra cheese on top and bake at 400 for 20 minutes, to recreate that perfect crispy topping.
Nutrition Facts : ServingSize 1 g, Calories 536 kcal, Fat 44 g, SaturatedFat 27 g, Cholesterol 151 mg, Sodium 893 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 1 g, Protein 13 g, TransFat 1 g, UnsaturatedFat 14 g
CHEESY POTATOES
A mouthwatering recipe with a very creamy texture and a hint of onion.
Provided by sheila-rae
Time 1h20m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Preheat oven to 375 degrees
- Extract frozen hasbrowns from your freezer and place on counter whilst gathering your soup, sour cream, the cheese blend and minced onion, which works better if bought pre-packaged at the store, and take the 1/2 cup of onion and place it in a measuring glass and soak it in 1/3 cup of warm water. After that's taken care of, get a glass dish which should be at least 2-3 inches deep and 9x13 inches in diameter and lightly grease the bottom and sides with butter/margarine, the sprays even nonstick ones give it a weird taste.
- Now open the package of hasbrowns and place in a large mixing bowl, mix in soup, pre-soaked minced onion, sour creme and cheese, mix thoroughly for about 5 minutes.
- Now pour all of the ingredients into the greased dish after being mixed, if you'd like, you can sprinkle an extra ounce of cheese on top to give it a bit more flavor. Now put it in the oven and bake for approximately 50 minutes.
- Once the time is up, turn off the oven and take it out carefully, let it sit for about 5-10 minutes and enjoy.
CHEESY POTATO BAKE
These baked cheesy potatoes satisfy even hearty appetites. It's easy to fix since there's no need to peel the potatoes. The mild, comforting flavor goes nicely with any meat-I especially like it with meat loaf. -Michelle Beran, Claflin, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Thinly slice the potatoes and place in a greased shallow 2-qt. baking dish. In a small skillet, melt butter; stir in the onion, salt, thyme and pepper until onion is coated with butter. , Spoon over potatoes. Cover and bake at 425° for 45 minutes or until potatoes are tender. Sprinkle with cheese and parsley. Bake, uncovered, 15 minutes longer or until cheese is melted.
Nutrition Facts : Calories 247 calories, Fat 10g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 449mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.
CHEESY BAKED MASHED POTATOES RECIPE
Steps:
- Preheat oven to 375° F.
- In a large baking dish add potatoes, milk, garlic, salt, and pepper. Cover, and bake 50-55 minutes or until potatoes are fork tender.
- Add butter, sour cream, and shredded cheese. Use a potato masher, and mash until creamy.
- Serve warm!
Nutrition Facts : Calories 178 kcal, Sugar 4 g, Sodium 106 mg, Fat 7 g, SaturatedFat 4 g, Carbohydrate 24 g, Fiber 3 g, Protein 7 g, Cholesterol 22 mg, UnsaturatedFat 2.3 g, ServingSize 1 serving
CHEESY POTATO BAKE
A tasty accompaniment to stews and roasts.
Provided by canzona
Time 1h40m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Preheat oven to 190C/fan 170C/gas 5.
- Peel the potatoes, slice thinly, rinse under cold water.
- Choose a pan large enough for all of the ingredients, then add the creme fraiche, bay leaf, pinch of salt, ground pepper and nutmeg. Bring to the boil, then reduce to a simmer. Add the drained potatoes and simmer for 5 minutes.
- Rub the base and sides of a large gratin dish with the garlic before adding the potato mixture, then smoothing the surface.
- Finally add the Gruyere and bake for about 1 hour. Check that the potatoes are cooked through then serve hot.
CHEESY POTATOES
So, it's no secret my comfort foods are usually the indulging kind and this one ranks high on the "must have" list. I love this dish for the creamy, cheesy flavors and the savory bites of seasoned potatoes. This is an extremely popular recipe but I have added my own seasonings to this dish because I just love spiced up potatoes....
Provided by Kimberly Biegacki
Categories Side Casseroles
Time 1h
Number Of Ingredients 15
Steps:
- 1. Thaw out shredded hash browns. Preheat oven to 350 degrees. Gather all ingredients.
- 2. Melt 1/2 cup of butter in pan and remove from stove. Add your seasonings to butter and stir. Add your celery soup, green chilies, sour cream and cheese.
- 3. In a large bowl add your hash browns and butter mixture together; stir until combined.
- 4. Mix together well and pour into a 9 X 13" baking dish. Spread out evenly.
- 5. Melt the remainder 1/4 cup butter with your crushed corn flakes and sprinkle over the cheesy potato mixture. Bake at 350 degrees uncovered for 50 minutes. Remove from oven and serve immediately.
- 6. 4-4-21 -- Easter Day Celebration
- 7. 6-23-13 Made this for our BBQ Cookout for Father's Day. Cooked it in the oven and then scooped it into my tri-cooker. It worked out well that way.
BAKED CHEESY POTATOES
Make and share this Baked Cheesy Potatoes recipe from Food.com.
Provided by Cinghaile
Categories Winter
Time 1h45m
Yield 1 9x13 pan, 8 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients into a 9x13 baking pan.
- Mix until all ingredients are evenly distributed.
- *if desired, top of mixture with a thin layer of additional shredded cheese.
- bake UNCOVERED at 350 for 90 minutes.
- Serve with a dab of sour cream on top and a sprinkle of chili powder or cayenne for a kick.
Nutrition Facts : Calories 166.8, Fat 14.7, SaturatedFat 7.7, Cholesterol 36.5, Sodium 393.8, Carbohydrate 7, Fiber 0.4, Sugar 3.2, Protein 2.4
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- Preheat oven to 350F. Line a baking sheet with parchment paper. Cut potatoes in half lengthwise. Slice each half widthwise about 6-8 times — but not all the way through! Fan potatoes slightly so the butter can work its way between each piece.
- Melt butter in the microwave. Brush it onto each potato half. Combine paprika, onion powder, garlic powder, salt, and pepper in a small bowl. Sprinkle the mixture onto the potatoes, then sprinkle with fresh parsley.Place on the baking sheet and bake for 50 minutes. You can poke them with a fork at 50 minutes and if they're still not close to being cooked, add another ten minutes.
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- Chop the potatoes in 1/2" to 3/4" chunks. Use a paper towel to dry them slightly, then place the potatoes in a bowl.
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- Line a baking sheet with foil. Preheat broiler, placing oven rack directly beneath heat source. Pierce potatoes with a fork all over and cook on high in microwave until tender, about 20 minutes, turning once. While potatoes are cooking, sauté bacon in a small, heavy-bottom skillet over medium-high heat until crisp and brown, about 4 minutes per side. Transfer bacon to paper towels to drain. When cool enough to handle, crumble bacon and set aside.
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- Heat oil in a large skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 3 minutes. Sprinkle flour over the onion and cook, stirring, for another minute. Increase heat to medium-high and whisk in broth, milk, salt and pepper, making sure there are no lumps. Bring to a simmer and cook, stirring, until thickened, 3 to 4 minutes. Remove from heat and stir in Cheddar, sour cream and Parmesan. Fold in hash browns.
- Transfer the mixture to the prepared baking dish and sprinkle with crushed potato chips. Bake until golden and bubbling around the edges, 40 to 45 minutes. Let rest for 10 minutes before serving.
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- Preheat your oven to 400 degress and line a large baking sheet with parchment paper or non-stick foil.
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