Moms Cheese Potatoes Food

MOM'S FAMOUS CHEESY POTATO CASSEROLE

Steps:

• Pull the hash browns out of the freezer, and spread them on a cookie sheet and set aside on the counter.
• Preheat the oven to 350°.
• In a large bowl, combine the cream of mushroom soup, sour cream, shredded cheese, salt and pepper. Stirring until completely incorporated.
• Add the thawed hash browns and stir to cover all of the hash browns equally.
• Pour the mixture into a 8x8 or 9x13 pan. Top with cornflakes, if desired. Cover with foil.
• Bake at 350° for 45-60 min (8x8 pan) or 30-45 min (9x13 pan). Bake with the foil on for the first half of the baking time, remove the foil for the second half.
• Serve immediately.

MOM'S MASHED POTATOES A LA KING

Steps:

• Add the potatoes, celery root and 1 tablespoon salt to a large saucepan and cover with water. Bring to a boil and cook over medium-high heat until fork tender, about 15 minutes. Drain the potatoes and celery root.
• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan.
• Whip together the cream cheese and softened butter in a large bowl with a hand mixer on medium speed until thoroughly blended, about 2 minutes. Add the hot potatoes and celery root slowly, alternating with the half-and-half. Whip until blended. Sprinkle with salt and stir in the horseradish, garlic powder and white pepper.
• Pour the potato mixture into the prepared baking pan. Pour the melted butter over the potato mixture. Bake until bubbly and slightly brown, about 45 minutes. Garnish with the chives.

MY MOM'S CHEESY POTATOES

Steps:

• Preheat the oven to 350 degrees F. Spray a 9x13 baking dish with nonstick spray. To thaw the potatoes, I just stick the bags in the fridge overnight. Be sure to drain any liquid from thawing.
• Melt the butter in a large bowl - you can do this in the microwave or on the stovetop. Let it cool slightly.
• Whisk the sour cream and the soup into the melted butter until combined. Add a big pinch of salt and pepper. You can also add a sprinkle of dried parsley if you wish.
• Fold in the thawed potatoes. Fold and stir until the potatoes are completely incorporated and evenly distributed.
• Spread the mixture in the baking dish. Top with the grated cheddar. At this point, you can stick the dish (covered) in the fridge until you're ready to bake, or you can bake right away.
• If baking right away, sprinkle the top with the crushed potato chips.
• Bake for 60 minutes. Let stand for 10 to 15 minutes before serving. Scoop to serve!
• This freezes great! Once you spread the mixture in the baking dish, seal it tightly with plastic wrap and foil, then freeze. To bake, let it thaw completely, then top with the cheddar and potato chips.
• Leftovers of this are also delicious - maybe even better than when it's freshly made!

MOMS CHEESY POTATOES

Steps:

• 1. boil potatoes with skins on let cool. when cool peel potatoes.(we find this much easier after potatoes are cooked.) grate potatoes into a baking dish, that is sprayed with non stick butter spray.
• 2. cut cheese into small cubes. melt butter in non stick skillet. add cheese cubes. stir constantly until cheese is creamy. take skillet off heat. add sour cream until mixed well. turn into dish with potatoes.
• 3. add onions, salt and pepper and mix well. cover and place in a 350 degree oven for 1hr. remove foil and bake until top is browned.

MOM'S PARTY POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix potatoes, mozzarella cheese, sour cream, cream of chicken soup, butter, onion, salt, and black pepper together in a casserole dish.
• Bake in preheated oven until hot throughout and bubbly on top, about 30 minutes.

MOM'S SCALLOPED POTATO GRATIN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish with 2 tablespoons butter and set aside.
• Peel potatoes and cut at a 45-degree angle into 1/4-inch thick round slices.
• Arrange 1/3 of the potato slices in an even layer in the bottom of the prepared dish. Season the layer very generously with salt, and sparingly with the freshly ground black pepper, and cayenne, if using. Top evenly with 1/3 of the Cheddar cheese. Repeat this process two more times for a total of three layers of potatoes, except for the last third of the cheese. Slowly and carefully pour in the milk, without upsetting the layers. The milk should almost, but not quite, cover the potatoes.
• Top with remaining Cheddar cheese and place the casserole dish on a sheet pan to catch any drips.
• Bake in the center of the preheated oven until potatoes are tender and the top is well browned and bubbling, about 1 hour and 15 minutes. Let rest for 10 minutes before serving.

MOM'S CHEESY MASHED POTATO AND CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Peel the potatoes and cut them into quarters.
• Put the potatoes in a pan and just cover them with cold water. Add salt.
• Bring to a boil and boil gently for 15-20 minutes or until tender when pierced with a fork.
• Mash potatoes with a potato masher or use an electric mixer on low. Don't try and get the potatoes to be lump free, as that is part of what makes them good.
• Season potatoes with salt and pepper to taste.
• Grease the bottom of a 9x13 pan.
• Pour well drained corn into the pan (make sure the corn is REALLY well drained there will be too much liquid. I press on the corn with a clean kitchen towel or paper towels to sop up the extra liquid).
• Cover the corn with the mashed potatoes.
• Sprinkle the top of the mashed potatoes with cheese.
• Bake for 20 minutes and serve with a serving spoon.

MOM'S FAVORITE CHEESY POTATO CASSEROLE

Steps:

• Heat oven to 350°F.
• Combine ingredients.
• Spoon into 2-qt. casserole sprayed with cooking spray.
• Bake 50 min. or until heated through.