THREE-CHEESE POTATO BAKE
Three-Cheese Potato Bake is a comforting potato dish that's ready in a snap. The recipe comes from Lois Buffalow of Grandview, Missouri.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the broth, milk, butter and pepper; bring to a boil. Remove from the heat; stir in potato flakes. Let stand for 30 seconds; fluff with a fork. , Transfer to a greased 1-qt. baking dish. Top with cheeses. Bake, uncovered, at 350° for 20 minutes or until cheese is melted. Sprinkle with chives. Serve with sour cream if desired.
Nutrition Facts : Calories 397 calories, Fat 21g fat (13g saturated fat), Cholesterol 61mg cholesterol, Sodium 1066mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 2g fiber), Protein 13g protein.
THREE-CHEESE POTATOES
With its bacon and cheese flair, this side dish makes a welcome addition to barbecues. My husband and I love these potatoes. -Cheryl Hille, Askum, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. Transfer to a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter. , Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 15-18 minutes on each side or until potatoes are tender., Carefully open foil. Sprinkle the bacon cheeses over potato mixture. Grill 3-5 minutes longer or until cheese is melted. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 293 calories, Fat 11g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 614mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 13g protein.
THREE-CHEESE POTATO GRATIN
Provided by Giada De Laurentiis
Categories side-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Position a rack in the center of the oven and preheat to 400 degrees F. Butter a 2-quart glass or ceramic baking dish.
- Heat the oil in a heavy large skillet over medium-high heat. Add the onions and cook until tender and golden, about 10 minutes. Add the garlic and stir 1 minute. Add the cream, broth, rosemary, salt and pepper. Remove the pan from the heat.
- Mix all the grated cheeses together in a medium bowl.
- Mix the yams and potatoes together in a medium bowl.
- Arrange one-third of the potato mixture in the bottom of the prepared baking dish. Sprinkle with one-third of the cheese mixture. Repeat the layers twice more ending with a layer of the cheese mixture. Pour the cream mixture over the layers and cover the pan with foil.
- Bake the gratin until the potatoes are almost tender, about 45 minutes. Remove the foil and continue to bake until the potatoes are tender and golden on top, 20 to 25 minutes longer. Remove from the oven and let the gratin rest, 10 minutes. Sprinkle with the chopped parsley, if using, and serve.
THREE CHEESE HASSELBACK POTATOES
Provided by Robert Irvine : Food Network
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Peel all the potatoes and, as you peel them, put them in a large container with 1 gallon water and the lemon juice to keep them from browning. Once they are all peeled, remove them from the water and pat dry. Then slice the potatoes about 1/4-inch apart and about three-quarters of the way through to create a series of uniform slices so that they are still joined together at the bottom. This should create a fan type finish to the potatoes.
- Next, using a whisk, blend the butter, parsley, salt and pepper. Make sure to mix well. Dunk the potatoes into the butter mixture, making sure that the slits in the potato soak up the mixture as well. Place the potatoes on a baking sheet and bake for 30 minutes.
- After 30 minutes, remove the potatoes, re-heat any remaining butter and drizzle on top. Divide the cheese mixture over the potatoes. Bake the potatoes until the cheese is melted and the potatoes are cooked through, about 15 minutes. Once melted, remove the potatoes and serve.
CHICKEN AND THREE-CHEESE POTATO CASSEROLE
Rotisserie chicken and a boxed potato mix whip up into a delicious dinner complete with broccoli.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Spray 2-quart casserole with cooking spray.
- Stir Sauce Mix, boiling water, cheese, chicken and broccoli with whisk in casserole. Stir in Potatoes.
- Bake uncovered about 35 minutes or until potatoes are tender (sauce will thicken as it stands).
Nutrition Facts : Calories 380, Carbohydrate 30 g, Cholesterol 90 mg, Fiber 3 g, Protein 30 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1250 mg, Sugar 1 g, TransFat 0 g
THREE CHEESE GARLIC SCALLOPED POTATOES
If you love cheese and love potatoes you'll adore this delicious recipe! You can use any three cheeses you like, but I find using a sharp cheddar, freshly grated Parmesan or Romano cheese, and thin sliced provolone (because it melts very well) are the best! Takes time to cook, but the result is so yummy and the smell is intoxicating!
Provided by veggigoddess
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
- Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
- Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.
Nutrition Facts : Calories 679.2 calories, Carbohydrate 24.2 g, Cholesterol 186.1 mg, Fat 55.5 g, Fiber 1.8 g, Protein 22.9 g, SaturatedFat 34.8 g, Sodium 617.4 mg, Sugar 0.5 g
THREE CHEESE CAMPFIRE POTATOES RECIPE - (4.3/5)
Provided by á-18433
Number Of Ingredients 9
Steps:
- In a double thick heavy duty foil slice up butter, add chopped potatoes, onion, salt and pepper. Fold foil around potato mixture and seal tightly. Grill covered over medium heat for 15 to 18 minutes on each side. Check to see if the potatoes are tender. If they are done, sprinkle the bacon and cheeses over the potatoes. Grill 3 to 5 minutes longer. Open carefully to allow the steam to escape.
THREE CHEESE POTATO BAKE
Make and share this Three Cheese Potato Bake recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the broth, milk, butter, salt and pepper; bring to a boil.
- Remove from the heat; stir in potato flakes.
- Let stand for 30 seconds; fluff with a fork.
- Transfer to a greased 1 quart baking dish.
- Top with the three cheese.
- Bake, uncovered, at 350 degrees for 20 minutes or until cheese is melted.
- Sprinkle with chives.
3 CHEESE POTATO CASSEROLE
Make and share this 3 Cheese Potato Casserole recipe from Food.com.
Provided by OceanIvy
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Lightly,grease a 1 1/2 qrt casserole.
- Cook the potatoes in boiling salted water for 15 minutes-or tender.
- Drain well.
- In a large mixing bowl,combine the next 6 ingredients.
- Mix well.
- Stir in the potatoes.
- Spoon potatoes into casserole.
- Bake for 25 minutes.
- Sprinkle the cheddar cheese&paprika.
- Bake for 5 minutes or until cheese has melted.
Nutrition Facts : Calories 230.6, Fat 12.7, SaturatedFat 7.3, Cholesterol 37.1, Sodium 429.5, Carbohydrate 20.3, Fiber 2.3, Sugar 3.3, Protein 9.5
SCALLOPED POTATOES WITH THREE CHEESES
When it comes to Scalloped Potatoes with Three Cheeses, Rick Rodgers, cookbook author and teacher, says, "I've always thought of mashed potatoes as an everyday way to serve potatoes, but scalloped potatoes really say special occasion to me.
Provided by Rick Rodgers
Categories Cheese Dairy Potato Side Bake Christmas Easter Thanksgiving Vegetarian Casserole/Gratin Fall Spring Winter Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Lightly butter 13x9x2-inch glass baking dish. Mix cheddar cheese, blue cheese and Parmesan in small bowl.
- Arrange half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with teaspoon salt and 1/4 teaspoon pepper. Sprinkle onion over, then flour. Dot with 2 tablespoons butter. Sprinkle half of cheese mixture over. Top with remaining potatoes, 3/4 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons butter. Reserve remaining cheese.
- Bring milk to simmer in medium saucepan. Pour milk over potatoes (milk will not cover potatoes completely). Cover baking dish tightly with foil. Bake 45 minutes. Uncover dish (liquids in dish may look curdled); sprinkle potatoes with reserved cheese mixture. Bake uncovered until potatoes are tender and cheese is deep golden brown, about 45 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover and rewarm in 375°F oven about 20 minutes.) Remove from oven; let stand 15 minutes before serving.
NEW POTATOES WITH THREE-CHEESE FONDUE
Categories Milk/Cream Cheese Potato Appetizer Sauté Cream Cheese Parmesan Fall Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 20 servings
Number Of Ingredients 13
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. Serve with warm fondue.
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