SMOKY SCALLOPED POTATOES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch casserole dish with 1 tablespoon butter. Melt the remaining 2 tablespoons butter in a large saucepan. Once the butter foams, add the shallot and garlic and saute until softened, 3 to 4 minutes. Add the flour and cook, stirring frequently, until golden, about 2 minutes. Season with salt and pepper and add the half-and-half, smoked paprika and potatoes. Bring to a low simmer and cook for 5 minutes.
- Pour half of the potato mixture into the buttered casserole dish. Shake the pan to arrange the potatoes in a single layer. Sprinkle half of each of the cheeses on top of the bottom potato layer. Add the remaining potatoes and shake again to arrange in a layer. Sprinkle on the remaining cheese, cover with foil and bake 45 minutes, or until bubbling. Remove the foil and place back in the oven for another 15 minutes, or until the potatoes and cheese are golden and browned. Let stand 15 minutes before serving.
GRILLED SMOKY CHEDDAR POTATOES FOIL PACK
The possibilities are endless when it comes to potatoes, but it doesn't get much better than this. Potatoes, cheese and herbs wrapped in a foil parcel to keep in all the deeply delicious flavor. They're perfect for any celebration..time and time again.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 4
Number Of Ingredients 6
Steps:
- Heat coals or gas grill for direct heat. Place potatoes on 30x18-inch piece of heavy-duty foil. Sprinkle with salt. Dot with butter. Sprinkle with cheese and bacon chips.
- Wrap foil securely around potatoes; pierce top of foil once or twice with fork to vent steam. Cover and grill foil packet, seam side up, 4 to 6 inches from medium heat 45 to 60 minutes or until potatoes are tender. Sprinkle with onions.
Nutrition Facts : Calories 310, Carbohydrate 33 g, Cholesterol 45 mg, Fat 2, Fiber 3 g, Protein 12 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 580 mg
SMOKY CHEDDAR POTATO FOIL PACK
Betty Crocker® Bac~Os® and smoked Cheddar cheese turn plain potatoes into a simply delicious side. Prep them in just 10 minutes, then pop on the grill in a foil pack.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 4
Number Of Ingredients 6
Steps:
- Heat gas or charcoal grill. Cut 30x18-inch piece of heavy-duty foil. Place potato chunks on foil; sprinkle with salt. Cut butter into small pieces; sprinkle over potatoes. Sprinkle with cheese and bacon bits.
- Bring up 2 sides of foil over potatoes so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Pierce top of foil once or twice with fork to vent steam.
- Place foil packet, seam side up, on grill over medium heat. Cover grill; cook 45 to 60 minutes or until potatoes are tender. Carefully fold back foil. Sprinkle onions over potato mixture.
Nutrition Facts : Calories 300, Carbohydrate 27 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 3 g, Protein 11 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 2 g, TransFat 1/2 g
SMOKY CHEDDAR, CHORIZO AND SWEET POTATO POT PIES
Provided by Damaris Phillips
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- Add 1 tablespoon of the oil to a large saucepan over medium heat. When the oil is hot, add the celery and onions and cook, stirring occasionally, until translucent, 4 to 5 minutes. Stir in the garlic, chorizo, sweet potatoes and peas. Add the remaining 1 tablespoon oil and the flour. Stir and cook to remove the raw flour flavor, about 2 minutes. Slowly whisk in the vegetable stock and the cream. Bring to a simmer to allow the sauce to thicken; it should coat the back of a spoon, 6 to 7 minutes. Stir in the cheese and the parsley and remove from the heat. Taste and season with salt and pepper.
- Place six 8-ounce ramekins in a baking dish or a rimmed baking sheet. Fill each with the chorizo mixture until 1/2-inch from the top (the number of pies you get depends on the size of the ramekins). Let cool slightly.
- Meanwhile, roll out the pie crust and, using a large biscuit cutter, cut a circle of dough large enough to cover the entire top of the ramekin and fall over the sides. Repeat until all the ramekins are covered. Brush the dough with the egg, cut 2 to 3 slits in the top to allow steam to escape and bake until golden and the dough is cooked through, 20 to 22 minutes.
CHEESY POTATOES WITH SMOKED SAUSAGE
Meat and Potatoes, a time-tested, delicious combination that everyone loves. Hillshire Farm® Smoked Sausage with potatoes and melted cheese served with sour cream and onion. In other words: delicious.
Provided by Hillshire Farm(R) Brand
Categories Trusted Brands: Recipes and Tips Hillshire Farm®
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Lightly spray a 13 x 9-inch baking pan with non-stick cooking spray. Cut sausage into 1/2" cubes. Combine all ingredients in a large bowl.
- Spread mixture evenly in prepared pan. Bake 40-45 minutes or until lightly browned. Let stand 5 minutes before serving.
Nutrition Facts : Calories 647.4 calories, Carbohydrate 26.6 g, Cholesterol 124 mg, Fat 49.8 g, Fiber 3.3 g, Protein 21.5 g, SaturatedFat 25.9 g, Sodium 1021.6 mg, Sugar 1 g
SMOKED CHEDDAR AMBER ALE POTATO SOUP
Fine-restaurant flavor for five-star to fast-food establishments. Everything's better with bacon (and beer)!
Number Of Ingredients 9
Steps:
- Sauté onions and garlic for 3 minutes.
- Add bacon and cook for 2 minutes.
- Add beer and reduce by ⅔.
- Add stock and bring to a simmer.
- Add potatoes, simmer gently for ½ hour.
- Whisk in cheese and cook for 5 minutes. Add green onions, adjust seasoning and take off heat.
SMOKY CHEDDAR, HAM AND CORN CHOWDER
When I'm making a pot of Smoky Cheddar Corn Chowder, no one misses dinner. Smoked cheese the flavor to another level. -Danielle Crawford, Pelzer, SC
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings (2 quarts).
Number Of Ingredients 7
Steps:
- In a Dutch oven, cook and stir ham over medium-high heat until browned. Add potatoes, milk, corn and onion. Bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until potatoes are tender., Remove from heat; stir in cheese until melted.
Nutrition Facts : Calories 462 calories, Fat 16g fat (8g saturated fat), Cholesterol 92mg cholesterol, Sodium 1797mg sodium, Carbohydrate 47g carbohydrate (12g sugars, Fiber 5g fiber), Protein 35g protein.
SMOKED CHEDDAR SCALLOPED POTATOES
These are a wonder tasting. I have also use many type of cheese for this so just try anything and let me know what you think.
Provided by Kim19068
Categories Potato
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350.
- Blanch potato slices in boiling water for 5 minutes.
- Drain and rinse with cold water.
- Spray a two-quart casserole with oil.
- Make a layer of 1/2 of the potatoes.
- Top with the cheese, onion, and flour.
- Top with the rest of the potatoes.
- Season.
- Slightly heat the milk and pour over the casserole.
- Cover and bake for 50 minutes.
- Uncover and bake for 20 minutes longer (or until lightly brown).
- Serve warm.
Nutrition Facts : Calories 373.3, Fat 10.5, SaturatedFat 6.5, Cholesterol 36.2, Sodium 179.2, Carbohydrate 56.9, Fiber 6.2, Sugar 2.5, Protein 14.3
SMOKY CHEDDAR POTATOES
A different twist to grilling potatoes. I'm sure that these can be done in the oven on 350° for about the same amount of time. Derived from a Betty Crocker cookbook.
Provided by Carmen B.
Categories Potato
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat BBQ.
- Place potatoes on a heavy piece of tin foil.
- Sprinkle with salt.
- Dot with butter then sprinkle on cheese and bacon bits.
- Wrap foil securely around potatoes: pierce top of foil once or twice with a fork to vent steam.
- Cover BBQ and grill foil packet, seam side up, 4 to 6 inches from medium heat for 45 to 60 minutes or until potatoes are tender.
- Sprinkle with green onions.
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- In a large pot, boil the red potatoes, then drain and let cool. Once cooled, cut them into 1/2 inch cubes. Transfer to a large mixing bowl.
- Cook the pound of bacon, set aside to drain and cool, then crumble and add to the bowl with the potatoes.
- Cut both of the blocks of cheese into 1/2 inch cubes, and add to the mixing bowl with the potatoes and bacon.
- Add the remaining ingredients to the bowl and mix to combine. Transfer to greased 9×13 baking dish.
SMOKED CHEDDAR MASHED POTATOES - CLASSIC-RECIPES
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5/5 (1)Total Time 30 minsCategory Potatoes, CheeseCalories 366 per serving
- Put potatoes in a medium saucepan and cover with water. Bring to a boil over medium-high heat. Cover, reduce heat to medium, and boil for about 20 minutes, or until potatoes are fork tender. Drain well and transfer to a large bowl.
- Warm the milk with butter in a saucepan or in the microwave. Add to the potatoes along with the pepper and salt, as needed. Add more milk if necessary and mash or beat until smooth.
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5/5 (4)Total Time 1 hrCategory Breakfast, BrunchCalories 320 per serving
- Preheat the oven to 400ºF. Wash the potatoes well, then dice them into 1/2 to 3/4-inch cubes. Dice the onion into similar sized pieces.
- Add the diced potato and onion to a large bowl along with the olive oil, smoked paprika, garlic powder, salt, and pepper (10-15 cranks of a pepper mill). Toss the potatoes until they are well coated in oil and spices.
- Line a large baking sheet with parchment paper. Spread the potatoes and onions out over the parchment so they are in a single layer.
- Roast the potatoes for 40-60 minutes, stirring every 20 minutes, until they are brown and crispy. Total cooking time will depend on the size of your potato pieces and your personal preference for how brown and crispy you like your potatoes. Taste, and add additional salt if needed.
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- In a large pot, heat one tablespoon of olive oil over medium-high heat. When the oil is hot, add the sausage and cook until browned, about 5-7 minutes. Remove and set aside.
- To the same pot, add the remaining 2 tablespoons of olive oil, onion, carrots, and celery. Cook on medium-high heat for about 5 minutes. Add the garlic and cook another minute.
- Add the butter and mix until melted with the vegetables. Sprinkle the flour over the butter and vegetable mixture and mix to combine. Let cook for one minute.
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- When ready to cook, set the Traeger temperature to 375°F and preheat with the lid closed for 15 minutes. Grill: 375 ˚F.
- Spread the butter over the bottom and sides of 9-inch cast iron skillet. Ingredients. 2 Tablespoon unsalted butter, softened.
- In a medium bowl or liquid measuring cup, combine the cream, milk, flour, and garlic. Ingredients. 1 Cup heavy cream. 1/2 Cup milk. 2 Tablespoon all-purpose flour.
- Layer a quarter of the potatoes in the skillet. Season with salt and pepper, then pour over a quarter of the cream mixture. Repeat with the remaining ingredients to make 3 more layers.
- Place the skillet on the grill grates. Close the lid and cook until the potatoes are nearly fork-tender, about 50 minutes. Grill: 375 ˚F.
- Sprinkle the cheddar cheeses evenly over the potatoes. Close the lid and cook until the cheese is melted and bubbling and the potatoes are completely tender, about 10 minutes more.
- Remove from the grill and serve. Enjoy! Cooking Notes. Read recipe notes submitted by our community or add your own notes. No notes found. Log In to your account to view and add notes to this recipe.
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