Cheesy Garlic Potatoes Food

CHEESY GARLIC POTATOES

Steps:

• Slice the baby potatoes in half (or Rudolph potatoes into chunks). If you're using Rudolph potatoes you can leave the skins on or peel the potatoes, depending on your preference.
• Bring a saucepan of water to a simmer and add the potatoes. Cook the potatoes for approximately 10 minutes until par boiled.
• Pre heat the oven to 180°C.
• Once part cooked, drain the potatoes using a colander and empty into a large pyrex-style baking dish.
• Pour over the double cream and sprinkle over the chopped garlic. Using a spoon turn the potatoes, mixing the cream and garlic until every potato is covered.
• Sprinkle the grated cheese on top of the mixture, covering the mix.
• Place the dish in the oven for approximately 15-20 minutes, or until the topping is golden.
• Serve immediately.

CHEESY CREAMY GARLIC POTATOES

Steps:

• Set oven to 350 degrees F.
• Grease a larger-size casserole dish (enough to hold the mixture, I use my white Corning Ware 13 x 9-inch baking dish for this).
• Place the sliced potatoes in the the baking dish.
• In another bowl, combine the soup, sour cream, cubed Velveeta cheese, whipping cream, melted butter, seasoning salt, (I use about 1 teaspoon) and pepper to taste minced garlic, chopped onion and 1/3 cup Parmesan cheese; mix well to combine.
• Pour over the potatoes in the dish; mix/toss to coat.
• Top with remaining 1/3 cup (or to taste) grated Parmesan cheese.
• Bake, covered for about 1 hour and 15 minutes, or until potatoes are tender, (uncover for the last 15 minutes of baking).
• NOTE about 15 minutes before removing from oven, if desired sprinkle about 1 cup of grated cheddar cheese on top, then return to oven for about 15 minutes, this is optional only.

CHEESY GARLIC SCALLOPED POTATOES

Steps:

• Preheat the oven to 350 degrees F (165 degrees C).
• Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
• Layer half of the potato slices in the bottom of the casserole dish.
• Dot with half of the butter cut or pinched into small pieces.
• Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over.
• Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, butter, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese.
• Season again with salt and pepper. Cover with foil that the underside has been sprayed with cooking spray.
• Bake for 1 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top.
• This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.

CHEESY GARLIC POTATOES

Steps:

• Scrub potatoes and cut into eighths. Clean garlic, leaving cloves whole.
• Place potatoes and garlic in a large stockpot and cover with water. Bring to a boil over medium high heat and cook until potatoes and garlic are tender, about 18 to 20 minutes.
• Drain potatoes and garlic. Place in a large bowl and add butter and milk. Whip well; add yogurt and Parmesan cheese. Whip until smooth and creamy, about 3 to 4 minutes.
• Place in a serving bowl and sprinkle with paprika.
• Serves 6 to 8.

CHEESY GARLIC VEGAN MASHED POTATOES

Steps:

• Poke vent holes in the potatoes. Microwave on high for 13 minutes.
• Meanwhile, put olive oil, vegan cheese, garlic, salt, and pepper in a small pot over medium-low heat. Heat until cheese is fully melted and garlic is cooked.
• Let potatoes cool slightly. Halve them and scoop the flesh out into the pot. Discard skins.
• Mash potatoes and cheese sauce together until fully incorporated.