Mixed Potato Bake Food

RANCH SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk and Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted., Coat an 8-inch square baking dish with cooking spray. Place half of the potatoes in dish; layer with 1/2 cup onion and half of the cheese sauce. Repeat layers. , Bake, covered, 50 minutes. Uncover; bake until bubbly and potatoes are tender, 10-15 minutes longer.

MIXED VEGETABLE CASSEROLE

Steps:

• In a large bowl, combine the first seven ingredients. Place half in a greased 1-1/2-qt. baking dish. , In a small bowl, combine the sugar, flour, oregano, salt and pepper. Sprinkle half over vegetables in the baking dish. Layer with remaining vegetables and seasoning mixture. Dot with butter. , Cover and bake at 350° for 55-60 minutes or until vegetables are tender.

POTATO BAKE

Steps:

• Preheat oven to 200°C (180°C fan-forced). Grease 2-litre (8-cup) ovenproof dish.
• Boil, steam or microwave potato until tender; drain.
• Meanwhile, heat oil in medium frying pan; cook onion and pancetta, stirring, until onion softens and pancetta is crisp.
• Combine cream, sour cream and chives in medium jug.
• Layer a third of the potato slices over base of dish; sprinkle with half the pancetta mixture. Pour a third of the cream mixture over pancetta mixture; sprinkle with a third of the cheese. Repeat layering, finishing with cheese.
• Bake, uncovered, in oven, about 30 minutes or until browned lightly. Stand 10 minutes before serving.

SHAKE 'N BAKE POTATOES

Steps:

• Clean and quarter 4 lg. baking potatoes. Spray baking sheet with spray cooking oil and place potatoes skin side down, spray tops of potatoes. Then sprinkle with your favorite flavor of Shake 'N Bake Coating Mix.
• Place in oven for 45 min at 375°F, or until done.
• Remove from oven and top with your favorite toppings (sour cream, cheese, scallions, etc.) For faster preparation, potatoes can be pre-baked in the microwave.

NO-FAIL CREAMY POTATO BAKE RECIPE

Steps:

• Preheat your oven to 180°C for 15 minutes.
• Boil the potatoes on the stove for 10 minutes to soften. This helps to ensure you have beautifully cooked potatoes when serving.
• While potatoes are boiling, fry the bacon in a pan with olive oil until the bacon is nice and crispy.
• Place garlic, parsley, cream, sour cream, bacon and 1 cup of cheese into a bowl and mix to combine.
• Drain potatoes and add to the bowl, mix to coat.
• Place the potato mixture into an ovenproof casserole dish. Not in layers, allow this dish to be rustic.
• Sprinkle top with remaining grated cheese and bake until the cheese is golden brown.

CHICKEN BACON RANCH CASSEROLE WITH POTATOES

Steps:

• Preheat oven to 450F
• Grease a 9x13 inch casserole dish with oil spray
• Cut potatoes into one-inch dice
• In a large mixing bowl, mix potatoes with ¼ cup ranch dressing. Add salt and pepper to taste
• Transfer potatoes to the greased casserole dish
• Bake potatoes for 30 minutes, mixing one time through cooking to ensure they all cook evenly.
• Meanwhile, mix chicken with ¼ cup ranch dressing and marinate while potatoes cook
• When potatoes are done, place chicken on top of potatoes and bake 20 mins more (covered with aluminum foil) or until chicken is done. Take the casserole dish out of the oven and top chicken and potatoes with crumbled bacon, cheese, and green onions
• Bake for 10 more minutes, uncovered until the cheese is melted and bubbly.

MIXED POTATO BAKE

Steps:

• Cut the potato, sweet potato, zucchini and yellow pepper into 1 inch cubes. Thinly slice the onion and tomato. Coat the bottom of a baking dish with a thin layer of olive oil. Layer some onions on the bottom, then add half of the potatoes, sweet potatoes, yellow pepper and zucchini. Drizzle some olive oil on top and season with salt and pepper. Add the other half of the cubed vegetables, onion and add more olive oil, salt and pepper. Top with the sliced tomatoes and sprinkle the cheese and bread crumbs on top.
• Bake for an hour at 400 degrees.

Steps:

• Preheat oven to 400 degrees F.
• Mix margarine (or butter) and onion soup mix together.
• Using a sharp knife, make crosswise cuts in each potato about a 1/2 inch apart, (you want to make about 4 -5 cuts in each potato) stopping about 1/4 inch from the bottom of the potato. *Do NOT cut right through.
• With a butter knife, add a dab of the margarine (or butter) onion soup mixture between each slice, dividing evenly between all slices in all potatoes.
• Wrap each potato in aluminum foil (shiny side in) and place on a cookie sheet, as they may leak a little.
• Bake in oven: for 40- 45 minutes or until fork easily goes through the potato.Grill/BBQ method: Follow the above directions, but bake on med-high grill/BBQ (with lid down) for 30-40 minutes until fork easily goes through the potato.

MIXED ROASTED POTATOES WITH HERB BUTTER

Steps:

• Cut the potatoes into 2-inch cubes. Add them to a large pot, cover them with water and add salt to taste. Bring them to a boil, cook for 10 minutes, drain and cool. The potatoes will only be partially cooked and should be completely dry before you roast them.
• Preheat the oven to 400 degrees F. Toss the potatoes with the canola oil and spread them in one layer on a baking sheet. Roast until crispy and cooked through, about 45 minutes.
• While the potatoes are roasting, make the herb butter: Mix the softened butter with the parsley, thyme and rosemary and add salt and pepper to taste.
• When the potatoes are done, put them into a large bowl, toss with the herb butter and serve immediately.

POTATO BAKE

Steps:

• Preheat oven to 180 Degrees Celsius
• Layer potatoes in a shallow baking dish.
• Combine cream and soup in a bowl and then pour over potatoes.
• Bake covered with foil for 1 hour. Remove foil, sprinkle with cheese and almonds. Cook for a further 30 minutes.

CREAMY POTATO BAKE WITH FRENCH ONION SOUP (VIDEO)

Steps:

• Preheat oven to 350°F/180°C fan forced.
• Layer the sliced potatoes in a medium baking dish or casserole dish. I used 12"x7" dish.
• In a bowl, mix together the whipping cream and the packet of French Onion Soup mix until combined. Pour over the potatoes and cover with foil.
• Bake in the oven for 60 minutes. Remove foil, add the cheese and bake for ten minutes until golden brown. Allow to rest for 10 minutes before serving.

EASY POTATO BAKE RECIPE

Steps:

• Pre-heat the oven to 180°C.
• Cut the potatoes into paper thin slices.
• Grate all the cheese.
• In a measuring cup mix the two packets of soup with milk instead of water.
• Start layering the potato slices in the serving dish.
• Once all layered, pour over the soup mix until ¾ full.
• Top off with a final layer of cheese.
• Pop into the oven and bake for 25 minutes.