Really Easy Cheesy Potatoes Food

EASY CHEESY POTATOES

Steps:

• Preheat oven to 375˚F and grease a 9x13 inch baking dish.
• If using fresh potatoes, place in a saucepan with cold water. Simmer 12-14 minutes or until fork tender. Drain and allow to cool slightly.
• Melt butter, add sour cream, soup, onion and 1 ½ cups cheese.
• Toss in the potatoes (or frozen hash brown potatoes) and combine. Spread into a prepared baking dish.
• Top with remaining cheese and bake for 28-30 minutes or until browned and bubbly.

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.

CHEESY POTATOES

Steps:

• Layer the potatoes, onion, cheese, salt and pepper into a microwave safe casserole dish. Once finished layering, place 1 teaspoon of margarine on the top of the uppermost layer. Cover and cook in the microwave oven on HIGH for 10 minutes.
• Remove the dish from the microwave and stir before cooking for another 10 minutes or until done. Stir well and serve.

EASY CHEESY POTATOES

Steps:

• Preheat oven to 350°F.
• Slice the potatoes very thin.
• Place half of the sliced potatoes in a oiled 2 quart casserole dish.
• Place half of the sliced onions on the next layer.
• On top of that sprinkle half of the salt, pepper, and dried parsley.
• Now place a layer of 1/2 cup of your cheddar cheese.
• Repeat the last four steps (3-6) making another layer of each.
• Cover the dish and bake 15 min or until potatoes are tender.

CHEEZY POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large baking dish, mix together potatoes, soup and sour cream. Mix in cheese and butter. Salt and pepper to taste, if desired. Top the mixture with potato chips.
• Bake 60 minutes in the preheated oven, or until the mixture is bubbly and lightly brown.
• Remove from oven and let stand 15 minutes before serving.

REALLY EASY CHEESY POTATOES

Steps:

• 1. In an 8-inch baking dish sprayed with cooking spray, mix all ingredients except bacon. Cover.
• 2. Bake for about 45 minutes in a preheated 375-degree oven. Top with bacon; bake, uncovered another 5 to 10 minutes or until potatoes are tender.
• 3. NOTE: May substitute Mayonnaise for the sour ceam--or even cream cheese! Yummy!

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.

EASY CHEESY SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees and spray an 8 x 8-inch baking dish with non-stick cooking spray. Pyrex Baking Dish are great for baking, can be used in the freezer, microwave, and are dishwasher safe.
• In a small saucepan, combine milk, butter, flour, paprika, salt, pepper, garlic powder, and onion powder. Allow mixture to steep but not boil.
• Add half the shredded cheese to the milk mixture and whisk until all the cheese melts. Set aside.
• Layer the potatoes and onions into the baking dish, alternating until both ingredients are gone.
• Carefully pour the liquid cheese mixture over the potatoes and onions. Top with additional shredded cheese.
• Bake for 45-60 minutes or until potatoes are fork tender.
• Remove from oven and allow to cool for approximately 20 minutes before serving.
• Store any leftovers in the refrigerator for up to 3 days in an airtight container.

BAKED EASY CHEESY SCALLOPED POTATOES

Steps:

• Get out all of your ingredients and get them measured and ready to go!
• Slice your potatoes to between 1/8 and 1/4 inch thick. Rinse and set aside.
• Preheat your oven to 425 degrees.
• Melt butter in large pot over medium heat.
• Add onion and cook until tender, stirring occasionally, about 5 minutes.
• Add garlic, thyme, salt, and pepper. Stir.
• Add potatoes, chicken broth and cream.
• Cover, reduce heat to medium-low, and simmer until potatoes are almost tender, about 10 minutes.

CHEESY POTATO BALLS

Steps:

• Add the potatoes to a large pot and cover with cold water. Add a generous pinch of salt to the pot. Bring to a boil and cook potatoes on medium high, uncovered, until the potatoes are fork tender, about 20 minutes. Drain well and mash. Stir in the cream and salt to taste. Set aside to cool.
• When the potatoes are cool (you can make them the day before then take them out of the fridge to come to room temperature for 1-3 hours) use a ice cream scoop or measuring scoop to scoop out 2 tablespoons of potato. Shape into a ball and then flatten slightly and place a cube of cheese in the middle. Bring the mashed potato up around the cube of cheese, enclosing it. Roll gently into a ball shape. Repeat as needed.
• Set up a breading station with three shallow dishes. One with flour, one with lightly beaten egg, and one with panko. Working gently, with one ball at a time, dip the ball into flour, shaking off excess, then coat in egg wash. Roll in panko to coat completely. Set aside on a plate or tray and continue to coat all of the balls in panko.
• In a deep sided, heavy bottomed pot, heat up 2 inches of oil over medium heat until it reaches 375°F. Gently place the potato cheese balls in the hot oil, being careful not to overcrowd, turning occasionally and maintaining oil temperature of 350°F, until the breading is golden brown and crisp, 2-3 minutes. Use a slotted spoon to transfer to paper towels to drain. Let cool slightly and enjoy hot while the cheese is still stretchy.

SLOW COOKER CHEESY POTATOES RECIPE

Steps:

• Grease the bowl of the slow cooker and add the potatoes. Season with salt and pepper.
• Add the cubed Velveeta cheese and toss to combine.
• Combine the milk and sour cream and pour the mixture over the potatoes.
• Place the sliced butter on top of the potatoes.
• Place the lid on the slow cooker and cook on low for 6 hours or high for 4 hours, stirring the casserole halfway through the cooking time.
• When the potatoes are cooked through, turn off the slow cooker and allow the potatoes to sit for 5 to 10 minutes to thicken the cheese sauce before serving.

THE BEST SCALLOPED POTATOES

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish with unsalted butter.
• Peel the potatoes and cut them into 1/8-inch-thick slices using a mandoline or sharp knife.
• Add the sliced potatoes, heavy cream, whole milk, 2 tablespoons butter, garlic, thyme, 1 1/2 teaspoons salt, 1/2 teaspoon pepper and the nutmeg to a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the potatoes are tender and almost cooked through but still hold their shape, about 5 minutes. (They should not be soft and falling apart.) Remove the saucepan from the heat.
• Add the Gruyere and Parmesan, stirring gently to combine. Pour the potato mixture into the prepared baking dish. Bake until the top is light golden brown and the potatoes are cooked through and tender, about 45 minutes. Let rest for 10 minutes before serving.

EASY CHEESY POTATOES

Steps:

• Melt butter in 9x13-inch pan.
• Cut potatoes in eighths (large chunks).
• Mix flour, Parmesan cheese, pepper and salt in a mixing bowl.
• Coat each potato wedge in flour mixture; place in the prepared pan.
• Bake at 350° for 30 minutes, then turn potatoes.
• Bake 25 minutes more, then sprinkle with shredded cheese and bake 5 minutes longer to melt cheese.

CHEESY SCALLOPED POTATOES

Steps:

• Butter 8" or 9" baking dish (round or square).
• Preheat the oven to 375° F.
• Whisk half and half with cornstarch in a glass measuring cup. It's easier to pour it into the pan, than using a bowl.
• In a medium saucepan or deep skillet, melt butter.
• Slowly pour half and half mixture, ¼ cup at a time, whisking constantly. Wait for the sauce to thicken before adding more half and half.
• Once all liquid is added and the sauce is nice and thick, season it with salt and pepper.
• Add 3/4 cup of shredded cheddar to the sauce and whisk until melted. Remove sauce from heat and set aside.
• Wash and peel potatoes.
• Chop the onion finely.
• Slice potatoes into ⅛" thick slices. This is the best thickness for this dish. Potatoes will cook perfectly without falling apart.
• Arrange half of potato slices in the prepared dish. Sprinkle chopped onion on top. Top with remaining potatoes.
• Whisk the sauce and pour over the potatoes. Stir gently so the sauce can coat potatoes.
• Sprinkle remaining cheese on top and cover the dish with aluminum foil.
• Bake for 1 hour OR until bubbly and the cheese is melted. Remove foil and broil for 2 to 3 minutes if you like the toasted cheese topping.
• Remove dish from the oven and let cool slightly before serving.
• Garnish with chopped parsley, dill, chives or green onions and enjoy!

CHEESY SCALLOPED POTATOES

Steps:

• Preheat oven to 400 dergrees. Butter a 9 x 13 baking dish
• Sliced potatoes thinly. 1/8" is perfect for this dish. Sprinkle with salt and pepper.
• In a medium size pan, melt butter over medium high heat. Add chopped onion and saute for 3-4 minutes or until soft. Add garlic. Saute another minute.
• Reduce heat to medium. Add in flour and salt to butter and onion mixture. Stir until a thick paste (a roux) forms. About two minutes.
• Stir in milk. Continue to stir until thickened. About 3 minutes.
• Stir in cheese. Continue to stir and cook until all cheese is melted. Taste for salt and pepper.
• Add half of the sliced potatoes to your prepared dish. Cover with half the cheese sauce. Repeat with remaining potatoes and sauce. Cover with foil.
• Bake for one hour and 15 minutes. Remove foil. Continue to bake for an additional 15 minutes allowing the cheese to get slightly brown. Using a fork check the center of the casserole. If the potatoes are soft your casserole is done!