POTATO CHEESE SOUP
A rich potato soup. It'll warm you up on a cold winter day!
Provided by Marilyn Johnson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 6
Number Of Ingredients 12
Steps:
- In a large saucepan, bring potatoes, carrots, celery, onion, vegetable broth and salt to a boil. Reduce heat; cover and simmer until potatoes are just tender. Do not rinse: mash mixture slightly. Stir in milk.
- In a small mixing bowl, blend butter, flour, parsley, and pepper; stir into potato mixture. Cook and stir over medium heat until thickened and bubbly.
- Remove from heat: add cheese and stir until cheese is almost melted. Let soup stand for 5 minutes.
Nutrition Facts : Calories 311.3 calories, Carbohydrate 37.1 g, Cholesterol 40 mg, Fat 13.1 g, Fiber 4.1 g, Protein 12.1 g, SaturatedFat 8.2 g, Sodium 638.4 mg, Sugar 7.8 g
POTATO THREE CHEESE SOUP
Number Of Ingredients 11
Steps:
- In a large stockpot turn heat to medium, add the olive oil, onions, and potatoes.
- Cook until the onions are translucent.
- Add the garlic and cook for another minute.
- Stir in the flour and cook for 3 minutes.
- Add the stock and bring to a boil.
- Once at a boil reduce to a simmer and continue to simmer uncovered for 20 minutes.
- Add the heavy cream and cheeses.
- Cook for 5 more minutes, until the cheese is melted.
- Season, to taste, with salt and pepper.
3 CHEESE POTATO SOUP
This soup is great by itself, but also a nice way to use up leftovers as stir-ins. I have added ham, broccoli, chicken, peas, and other sundry bits and pieces to make this a very versatile freezer staple
Provided by zoe85
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a large saucepan.
- Add onions, cooking until soft.
- Add potatoes and enough water to barely cover.
- Cook, covered, until potatoes are tender (15 - 20 minutes).
- In a medium-size bowl, combine soup and milk until smooth.
- Pour soup mixture into potato mixture and stir over low heat.
- Add cheeses, and stir until smooth. Heat, but do not boil.
- Add garlic and salt and pepper to taste.
- To Freeze: Allow soup to cool, and ladle into 1 gallon freezer bag. Lay flat to freeze.
Nutrition Facts : Calories 606.8, Fat 35.4, SaturatedFat 20.4, Cholesterol 103.7, Sodium 1073.4, Carbohydrate 51.5, Fiber 5.1, Sugar 3.8, Protein 22.6
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.
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.
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.
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 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 POTATO SOUFFLE
Everyday mashed potatoes become appealingly elegant in Kathy Kittell's extra-cheesy souffle. "This casserole bakes up fluffy and golden-and makes a perfect company side dish," she confides from her Lenexa, Kansas kitchen.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the potatoes, milk, cheeses, onions, salt and pepper. Beat egg yolks; stir into potato mixture. In a small bowl, beat egg whites until stiff peaks form; gently fold into potato mixture. , Transfer to a 2-qt. souffle dish coated with cooking spray. Bake, uncovered, at 375° for 40-45 minutes or until golden. Serve immediately.
Nutrition Facts : Calories 153 calories, Fat 5g fat (3g saturated fat), Cholesterol 83mg cholesterol, Sodium 442mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 1g fiber), Protein 11g protein. Diabetic Exchanges
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
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