Cheesy Potato Planks Food

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.

CHEESY POTATOES

Steps:

• Layer the potatoes, onion, cheese, salt and pepper into a microwave safe casserole dish. Once finished layering, place 1 teaspoon of margarine on the top of the uppermost layer. Cover and cook in the microwave oven on HIGH for 10 minutes.
• Remove the dish from the microwave and stir before cooking for another 10 minutes or until done. Stir well and serve.

CHEESY POTATOES

Steps:

• Preheat oven to 350°F and butter a 9×13" baking dish. Set aside. Make sure your potatoes are mostly thawed and drain any excess water.
• In a medium-sized bowl, combine potatoes, sour cream, cream of chicken, green onions (or onion powder), salt, pepper, 1/4 cup melted butter and shredded cheese. Stir until combined. Then spread into the baking dish. Top with extra cheese if desired.
• Top with crushed cornflakes or crumbs. Drizzle remaining melted butter on top. Bake for 30-40 minutes, or until golden brown and bubbling hot. If using cubed potatoes instead of shredded hash browns, bake for about 40 minutes.
• Let rest for 5 minutes before serving. Then enjoy while warm!

CHEESE POTATOES

Steps:

• In a large nonstick skillet, cook potatoes in butter until crisp-tender and lightly browned. Sprinkle with salt and pepper. Pour milk over all; cover and cook until milk is absorbed. Sprinkle with cheese; stir until melted. Garnish with parsley.

CHEESY POTATO PLANKS

Steps:

• 1. Wash potatoes and slice long ways into about 1/4 inch thick slices. Lay on a sheet pan that has been lined foil or parchment paper. Brush with olive oil. Bake in a 350 oven for 15 minutes, flip over, brush with olive oil, salt and pepper and bake another 15 minutes or until tender. Top with about a Tablespoon or so of your choice of cheese and bake for another 5-7 minutes or until the cheese melts. Be cautious on the salt if you are using a salty cheese like blue cheese.
• 2. I made Some With Blue Cheese Crumbles, grated cheddar cheese and grated Italian blend, but you can use whatever you want or like

HOMEMADE CHEESY POTATO CASSEROLE

Steps:

• Peel the russet potatoes.
• Slice them into planks, then strips, and dice them into bite-sized cubes.
• Place the cubed potatoes into a pot of water, bring to a boil and cook for 8 minutes.
• Remove and drain the potatoes in a colander then side aside to let them cool.
• Preheat the oven to 350 degrees. Coat a 9 x 13 baking dish with butter or cooking spray.
• Melt the butter over medium heat then add the diced onions.
• Cook for a few minutes, stirring occasionally until softened.
• Add the minced garlic and cook, stirring constantly, for 1 minute.
• Sprinkle in the flour and stir, cooking for 2-3 minutes.
• Very slowly, pour in the cup of broth and cup of whole milk, while whisking.
• Continue to stir until thickened, about 6-8 minutes.
• Season with sea salt and freshly cracked pepper, to taste. Remove from the heat.
• Add the cooked and drained potatoes to the saucepan with the thickened gravy along with sour cream, Colby cheese, and green onions.
• Stir until well combined; taste and season with sea salt and freshly cracked pepper, to taste.
• Pour into the prepared baking dish.
• Place into the oven and bake in the oven for 1 hour or until bubbly and lightly golden.
• Remove from the oven and let cool for about 15-20 minutes before serving. Enjoy.

CHEESY POTATOES

Steps:

• Place potatoes in a medium saucepan and cover with water. Add about a teaspoon of salt. Bring to a boil and simmer until just tender, but still a little firm.
• Drain potatoes and place in a greased 2-quart baking dish.
• Melt butter over medium heat in a medium saucepan. Sprinkle flour into pan. Stir and cook 1 minute.
• Gradually whisk in the milk. Bring to a boil and simmer until thickened.
• Stir in seasoned salt, pepper, and garlic powder.
• Remove from heat. Add Velveeta and stir until melted. Pour sauce over potatoes.
• Sprinkle cheddar cheese on top. Bake in a 350 degrees for 25 minutes.

CHEESY POTATO RECIPE

Steps:

• Preheat your oven to 350 degrees. Spray a 9 by 13 inch baking dish with cooking spray and set aside.
• In a large bowl mix together the sour cream, cream of chicken soup, and shredded cheddar cheese. Set aside.
• Pour the potatoes into the bottom of the baking dish. Top with the sour cream mixture. Bake uncovered for 30 minutes.
• Pull the casserole out of the oven and top with corn flakes. Pour the melted butter over the top. Bake for another 30 minutes uncovered.
• Serve and enjoy.

CHEESY POTATOES

Steps:

• Preheat the oven to 350 degrees F. Coat a 9"x13" baking dish with cooking spray.
• Place the cubed potatoes, butter, cream of chicken soup, sour cream, onion, salt, pepper, garlic powder, onion powder and 1 cup of cheddar cheese in a bowl. Stir to combine.
• Spoon the potato mixture into the prepared pan.
• Sprinkle the remaining 1 1/2 cups of cheese over the potato layer.
• Bake for 40-45 minutes or until top is golden brown. Sprinkle with parsley if desired, then serve.

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.

CHEESY POTATOES

Steps:

• Preheat oven to 350 degrees F.
• Grease a 9x13 glass baking dish and set aside.
• In a very large bowl, whisk together the melted butter and cream of onion soup. Then whisk in the sour cream, 8 oz (2 cups) of the shredded extra sharp cheddar cheese and the salt and pepper.
• Fold in the diced hash brown potatoes.
• Spread the potato mixture evenly into the prepared baking dish. Top with the remaining 1 cup of shredded cheddar cheese.
• Then top the cheese layer evenly with the crushed potato chips.
• Cover the dish with foil and bake for 45 - 50 minutes.
• Remove the foil and continue baking until the cheesy top of the casserole is bubbly, about 15 minutes more. Remove and allow to set for about 5 minutes before serving.

CHEESY POTATOES

Steps:

• Preheat oven to 350 degrees.
• Boil potatoes in skins; peel and grate.
• Heat ¼ cup butter with cream of chicken soup over medium heat.
• Blend sour cream, onions and cheese into soup until cheese is melted
• Stir in potatoes.
• Place in buttered 9x13 inch baking dish.
• Sprinkle with salt and pepper.
• Bake for 45 minutes.

CHEEZY POTATOES

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.

GRILLED POTATO PLANKS

Steps:

• Wash the potatoes and standing them on their side, cut 1/4 inch "planks". In a large bowl, toss potatoes with other ingredients until all are coated evenly. Grill should be nice and hot (approx. 550 degrees farenheit). Spray grill with PAM or coat with oil (unless it is non-stick). Lay potato planks onto the grill for 15 to 20 minutes, turning every five minutes, until done. "Done" means a nice dark golden brown with grill marks evident. (A good panini maker may cook the potatoes a bit sooner.) DIG IN!

CHEESY POTATO BAKE

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

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.

EASY CHEESY POTATOES (FUNERAL POTATOES)

Steps:

• In a large bowl, combine thawed hash brown potatoes, chopped onion, cream of chicken soup, sour cream, shredded cheese, the 1/2 cup melted butter, salt, and pepper. Stir together until well combined.
• Spoon mixture into a lightly greased 9x13-inch baking dish.
• In a small bowl, combine crushed Corn Flakes and the 1/4 melted butter. Toss to coat all the Corn Flakes in butter. Sprinkle evenly over potato mixture.
• Bake at 350℉ for 45 minutes, until heated through and bubbly around the edges.
• For make-ahead prep, assemble potato mixture and refrigerate, leaving off the Corn Flakes topping. At baking time, remove from refrigerator and allow to stand at room temperature for 30 minutes before baking. Top with Corn Flakes topping just before baking, and increase baking time a few minutes, if needed.