Gourmet Cheese Potatoes Food

GOURMET CHEESE POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
• Place potatoes and onions in a 9x13 inch casserole dish.
• In a medium saucepan combine soup, milk, sour cream and processed cheese; heat until cheese is melted. Pour over potatoes. Dot with butter and covered with shredded cheese.
• Bake in preheated oven for 1 hour.

BEST CHEESY POTATOES (FUNERAL POTATOES) RECIPE

Steps:

• Preheat oven to 350F/180C.
• Butter a 9x13 inches baking pan.
• Defrost the potatoes if you use frozen ones.
• If you use raw potatoes, peel, wash, shred or dice the potatoes according to your taste. Place them in a large bowl.
• Melt the butter.
• Over the potatoes, pour the melted butter and sour cream.
• Separately, in a small bowl, mix flour and chicken stock and make sure there are no lumps. Bring the mixture to the consistency of thinner sour cream.
• Pour the flour and chicken stock over the potatoes, butter, and sour cream and stir to combine.
• Add the shredded cheese, stir again, then place the mixture on the 9x13 inches buttered pan.
• Optional, add the corn flakes on top.
• Bake for 1 hour at 350F/180C.
• Note: You can make the recipe in a crockpot which you can set up on "Low" for 4-6 hours.

GOURMET MASHED POTATO CASSEROLE

Steps:

• Boil potatoes in salted water to cover until tender.
• Mash or rice potatoes.
• Whiles still hot, add sour cream, cottage cheese, onion, butter or margarine, pepper and salt, and mix well.
• Place in casserole.
• Sprinkle parmesan on top.
• Bake in preheated 325 degree oven for 30 minutes.
• Recipe easily doubled.

GOURMET CHEESE POTATOES

Steps:

• wash and peel potatoes.
• cut in half and cook until almost soft.
• shred potatoes coarsely.
• in saucepan over low heat, combine cheese and 1/4 cup butter.
• stir until almost melted.
• remove from heat and blend in sour cream, or milk, onion and seasonings.
• fold into potatoes and turn into a greased 2 quart casserole dish.
• dot with butter and sprinkle with paprika.
• bake for 30 minutes or until heated thoroughly in a 350 degree oven.

GOURMET POTATOES

Steps:

• Cook potatoes in skins and cool.
• When cooled, peel and grate or shred, like hash browns.
• Preheat oven to 350. Butter sides and bottom of a large casserole dish or spray with cooking spray.
• Melt 1/2 cup butter in saucepan and add grated cheese. Remove from heat when melted and add the sour cream, chopped onion, salt and pepper. Stir completely.
• Add mixture to the grated potatoes and mix well.
• Place in buttered casserole and dot with the 3 tablespoons of butter and sprinkle with paprika.
• Bake at 350 degrees for 30-40 minutes until bubbly and golden-brown on top.

GOURMET CHEESE POTATOES

Steps:

• In a large pan over high heat, bring the potatoes and water to a boil.
• Reduce heat to medium, cover and cook for about 20 minutes, or until potatoes are fork-tender.
• Drain and cool slightly, about 15 minutes.
• When potatoes are cool enough to handle, peel and slice into bite-sized chunks or dice.
• In a small pan, melt the butter and add the onions. Saute until onions are limp but not browned.
• In a bowl combine the cheese, sour cream, butter and onions, and salt and pepper.
• Stir well and add the potatoes.
• Pour into a lightly greased ( I use Pam) 2 quart casserole dish.
• Sprinkle with paprika and bake uncovered in a preheated 350 degree oven for 30 minutes, or until top is golden brown.

CHEESY POTATOES

Steps:

• If your potatoes are large, cut them in half crosswise. Place scrubbed potatoes in a large pot and add enough cold water to cover. Bring to boil over high heat. Reduce heat and keep at a low boil for 15 minutes. Drain and set aside until just cool enough to handle (easier to peel while still warm).
• Meanwhile, preheat oven to 350˚F. Butter a 13 x 9-inch baking dish.
• Peel partially boiled potatoes with the help of a paring knife, most of the peel should slide off easily. Shred potatoes by hand or with a food processor fitted with the shredding disc. If using a food processor, empty the bowl at least once as you go to prevent the potato peels from compressing together. Transfer to a large bowl.
• Melt butter in a small sauce pan. Add green onions, salt and pepper; stir to combine. Remove from heat.
• In a medium bowl combine sour cream and butter mixture, stirring until smooth. Add cheese and stir to combine.
• Add cheese mixture to shredded potatoes. With a wooden spoon or rubber spatula, stir thoroughly until cheese mixture is evenly distributed, coating each potato shred. Transfer mixture to prepared baking dish, spreading with a spoon or spatula to an even layer.
• Bake 45-50 minutes until bubbly with lightly browned edges. Serve.

POTATOES GOURMET

Steps:

• Boil potatoes in skins and cool, peel and grate.
• Combine with 4 Tblsp butter, melted
• Stir in cheese until almost melted.
• Blend with rest of the ingredients.
• Put in a 2 quart pan sprayed with cooking oil.
• Dot the top with 2 Tblsp butter.
• Cover and bake at 300 about 25 minutes.

GOURMET POTATOES

Steps:

• Cook potatoes in skin until just before done.
• Cool, Peel, and shred potatoes.
• In a saucepan over low heat, combine ¼ cup butter and cheese until almost melted.
• Remove from heat and blend in sour cream, salt, pepper, and onion.
• Fold in shredded potatoes.
• Put in greased casserole dish.
• Place 2 Tbsp of butter on top of potatoes in drops.
• Sprinkle with paprika.
• Bake at 425 F for 50 min.

GOURMET CHEESE POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
• Place potatoes and onions in a 9x13 inch casserole dish.
• In a medium saucepan combine soup, milk, sour cream and processed cheese; heat until cheese is melted. Pour over potatoes. Dot with butter and covered with shredded cheese.
• Bake in preheated oven for 1 hour.

GOURMET CHEESE POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
• Place potatoes and onions in a 9x13 inch casserole dish.
• In a medium saucepan combine soup, milk, sour cream and processed cheese; heat until cheese is melted. Pour over potatoes. Dot with butter and covered with shredded cheese.
• Bake in preheated oven for 1 hour.