New Potatoes With Cheddar Cheese Sauce Food

NEW POTATOES WITH CHEDDAR CHEESE SAUCE

Steps:

• Put the potatoes in a large saucepan of boiling water and cook for about 15 mins until tender. Meanwhile, heat the milk in a saucepan, then set aside. Melt the butter in a medium-sized saucepan over a low heat. Stir in the flour and the mustard powder, cook for 1 min or so, then start to ladle in the hot milk, stirring as you pour, until it's all added. Cook for a further 10 mins until you have a smooth sauce. Stir in most of the cheddar until fully melted into the sauce. Season with the paprika, cayenne and a little salt and pepper.
• Put the potatoes in a small ovenproof dish, spoon over the cheese sauce and sprinkle with the remaining cheddar. Can be prepared a day ahead and kept covered in the fridge. Place in the oven alongside the fish and cook until bubbling and golden.

CHEDDAR POTATO CASSEROLE

Steps:

• Stir the potatoes, soup, sour cream, black pepper and onion in a medium bowl. Spoon the potato mixture into a 1 1/2-quart baking dish. Bake at 350 degrees F for 30 minutes or until the potato mixture is hot.

HOMEMADE CHEDDAR CHEESE SAUCE

Steps:

• Melt butter in a saucepan over medium heat. Whisk in flour and salt until a paste forms. Slowly add milk; cook and stir until fully incorporated, about 2 minutes. Add cheese, stir to combine, and cook until melted, 1 to 2 minutes.

SIMPLY RICH CHEDDAR SCALLOPED POTATOES

Steps:

• Use a big pot.
• Saute chopped onions in margarine til soft but not browned.
• In small bowl, combine flour, salt and pepper.
• Stir flour mixture into onion mixture then add milk and half and half and stir and cook over medium heat until mixture begins to thicken (about 3 minutes).
• Turn off heat.
• Add 1 1/2 cups shredded cheddar to the sauce and stir til melted and smooth.
• Add sliced potatoes and stir well to combine.
• Pour mixture into a 9 by 13 casserole dish that you have sprayed with Pam.
• Cover with foil and bake at 350 for 35 minutes.
• Remove from oven, take foil off and sprinkle reserved 1/2 cup cheese over top (or more as desired).
• Return to oven to bake another 30 minutes or so or until potatoes are soft, cheese is melted and edges begin to lightly brown.
• Let stand a few minutes before serving to allow sauce to thicken.

DOUBLE CHEDDAR CHEESE POTATOES

Steps:

• Thaw scalloped potatoes in frig overnight.
• Stir together potatoes and next 5 ingredients.
• Spoon into lightly greased 11x7 baking dish.
• May be covered and chilled if desired.
• Sprinkle with bread crumbs.
• Bake at 350 degrees for 1 hour or until deep golden brown.
• Let sit 10 minutes.

WARM POTATOES WITH CHEESE SAUCE

Steps:

• In bowl, combine lemon juice, cayenne pepper and salt and pepper to taste. Add the onion separated into rings; set aside at room temperature.
• Boil the potatoes until tender, about 25 minutes, drain, peel and keep warm.
• In a blender or food processor combine cheese, chile, turmeric and cream, and process until smooth.
• Heat the oil in a heavy nonstick skillet; add the cheese mixture, and cook over low heat, stirring constantly, until the the sauce is smooth, about 10 minutes.
• Spread lettuce leaves on a platter. Slice the potatoes 1/2 inch thick and arrange on the lettuce. Season them lightly with salt and pepper, then pour the sauce over them. Arrange the eggs, olives and slices of corn around the potatoes. Drain the onion rings, and spread them on top.

CREAMY CHEESE POTATOES

Steps:

• In a 3-qt. slow cooker coated with cooking spray, combine the soups and butter. Stir in potatoes., Cover and cook on low for 3-4 hours or until potatoes are tender. Stir in cheese and sour cream. Cover and cook 15-30 minutes longer or until heated through. If desired, top with additional shredded cheddar cheese and minced fresh parsley.

NEW POTATOES IN BUTTER SAUCE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain potatoes and save about 1/2 cup cooking water in the pot.
• Add 2 or 3 potatoes pieces back into the pot with the cooking water and mash them to thicken the sauce a bit. Add butter and stir until melted. Stir in green onions. Return hot potatoes to the pot and stir gently until coated in the sauce.
• Let sit until potatoes soak up the butter sauce, 5 to 7 minutes. Season with salt and pepper if desired. Serve hot.

NEW POTATOES WITH THREE-CHEESE FONDUE

Steps:

• Heat oil in heavy medium saucepan over medium heat.
• Add onion; sauté until soft, about 4 minutes.
• Reduce heat to low.
• Add cream, cream cheese, Parmesan, and Gruyère.
• Whisk until smooth, about 3 minutes.
• Stir in nutmeg.
• Season with salt and pepper.
• Remove from heat.
• Combine potatoes, 6 cups water and salt in large saucepan.
• Bring to boil over high heat.
• Reduce heat to medium and cook until potatoes are just tender when pierced with skewer, about 6 minutes.
• Drain.
• Transfer potatoes to bowl.
• Add olive oil and parsley; toss to coat.
• Season to taste with salt and pepper.
• (Fondue and potatoes can be prepared 1 day ahead. Cover separately and refrigerate. Whisk fondue 5 minutes over medium heat until melted and smooth. Reheat potatoes in 350°F oven 10 minutes.) Place potatoes on platter.
• Spear each with skewer (48 6-inch skewers).
• Serve with warm fondue.

ROASTED POTATO WEDGES WITH CHEDDAR CHEESE

Steps:

• Preheat oven to 425 degrees.
• In a resealable plastic bag, toss potatoes with oil, salt and pepper.
• Spread evenly onto baking pan and cover with foil.
• Bake for 30 minutes, remove cover and turn potatoes.
• Bake for 10 additional minutes or until lightly browned.
• Heat oil in medium saucepan.
• Add flour and stir over medium heat for 30 seconds.
• Add milk and stir until thickened.
• Reduce heat to low; stir in cheese, green onions, bacon bits and pepper.
• Serve potato wedges with warm cheese sauce.