Helens Cheesy Potatoes Food

EASY CHEESY POTATOES

Steps:

• Preheat oven to 375 degrees and grease a 9 x 13 inch baking dish.
• Add the potatoes to a large pot of cold water. Bring the mixture to a boil and cook for 10-12 minutes or until fork tender., then drain and add to the baking dish
• Meanwhile, bring the chicken broth and butter to a boil in a medium sauce pan.
• In a measuring cup, whisk together the milk, flour, garlic powder, and onion powder. Pour the milk mixture into the boiling broth and continue to cook, whisking constantly, until the mixture is thickened. Season to taste with salt and pepper.
• Lower the heat and stir in sour cream and 1 1/2 cups of the cheddar until melted.
• Pour the sauce over the potatoes along with most of the green onions. Top with remaining 1 1/2 cups cheese. Bake for 20 minutes or until cheese is browned and mixture is bubbly. Top with the remaining green onions before serving.

HELEN'S CHEESY POTATOES

Steps:

• 1. Earlier in the day, or the night before, cook the potatoes in a pot of water until just done. (I use red-skinned potatoes so I don't have to peel, but if you use regular potatoes, cook them with their skins on, then peel the skins off right before slicing them.) Drain & cool completely. Refrigerate, if cooking them the night before.
• 2. When it's time to put the dish together, slice the potatoes into a cooking-sprayed 13 x 9" pan. (This photo shows regular potatoes with their peels removed before slicing into the baking dish.)
• 3. To make the cheese sauce, melt the butter in a saucepan over medium heat. Stir in the flour with a whisk. Add the milk & salt and continue stirring constantly. Cook until the sauce is hot and starts to thicken. Remove from heat.
• 4. Stir in the shredded cheddar cheese until melted. Slowly add additional milk while stirring, until the cheese sauce is thinned to the desired consistency.
• 5. Pour the cheese sauce over the sliced potatoes, covering completely. Using a spoon, lift up potatoes from the bottom so the sauce will run down. (If the cheese sauce is too thick, just pour a little bit of milk over the potatoes and don't worry about it. They'll still turn out fine after baking.)
• 6. Bake at 350 degrees F. for around 25 minutes, until the dish is bubbly in the middle and the cheese on the top looks done.

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.

HELEN'S SLOW COOKER POTATOES

Steps:

• Place potatoes in a slow cooker. Combine American cheese, onion, soup, salt, and pepper in a bowl. Fill soup can 2/3 full of milk and stir into the mixture. Pour mixture over the potatoes and stir to coat. Sprinkle paprika on top. Cover and cook on High until potatoes are tender, 4 to 5 hours.

BACON POTATO BAKE

Steps:

• Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Drain; cool for 10 minutes., In a small bowl, combine the flour, eggs, sour cream, 1 tablespoon butter and salt. Spoon over potatoes and toss to coat. Place half of the potato mixture in a greased 13x9-in. baking dish; top with half of the cheese. Repeat layers., Toss bread crumbs with remaining butter; sprinkle over the top. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 160° and potatoes are tender. Sprinkle with bacon.

COMFORTING CHEESY POTATOES

Steps:

• In a 4-qt. slow cooker, combine the first 6 ingredients. Stir in hash browns and 1-1/2 cups cheese. Cook, covered, on low until potatoes are tender, 4-5 hours, sprinkling with remaining cheese during the last 5 minutes.