Cheesy Creamy Garlic Potatoes Recipes

CHEESY GARLIC SCALLOPED POTATOES

Steps:

• Preheat the oven to 375 degrees.
• Lay the potatoes one on top of each other in rows with the minced garlic.
• In a pot, add the butter on medium heat until melted, then add the flour, pepper, salt and Parmesan cheese, whisking well for 30-45 seconds.
• Add in the milk, heavy cream slowly while whisking until thickened, about 2-3 minutes.
• Add the cream sauce over the potatoes and cook covered in the oven for 45 minutes.
• Spread shredded cheddar over the potatoes and cook uncovered in the oven for an additional 25 minutes.

CREAMY GARLIC MASHED POTATOES

Steps:

• Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
• Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
• Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

GARLIC POTATOES GRATIN

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
• In the prepared dish layer 1/2 of the potatoes, 1/2 of the cheese, then the remaining potatoes.
• Melt the butter in a small skillet over medium heat. Saute garlic until fragrant and golden brown; pour over potatoes.
• Combine cream, salt and pepper; pour evenly over potatoes and sprinkle with remaining cheese.
• Bake in preheated oven for 75 minutes. Serve immediately.

GARLIC CHEESY POTATOES

Steps:

• Preheat the oven to Gas Mark 5 (375F degrees).
• Slice the potatoes as thinly as you can (1/4 inch thickness or less).
• Combine the milk, cream, ricotta, garlic, nutritional yeast (if using) and salt in a large bowl and whisk together until smooth.
• Add the sliced potatoes to the bowl and stir gently so that all the slices get coated in the cream mixture.
• Remove the potato slices using a large spoon and place into a 9 inch square roasting dish. Pour any remaining cream mixture over the top and using the back of the spoon, gently press the potatoes down.
• Cover the dish with foil and bake on the middle oven shelf for 45 minutes.
• Remove the foil, press down the potato slices again to keep the top layer from drying out, then return to the oven until most of the cream is absorbed and the potatoes are tender (mine took another 30 minutes).
• Scatter the shredded cheese over the top and bake for a further 10 - 15 mins or until the cheese is melted and bubbling.
• Leave to stand for a few minutes before serving.

CHEESY GARLIC SCALLOPED POTATOES

Steps:

• Preheat the oven to 350 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, butter, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese.
• Season again with salt and pepper. Cover with foil that the underside has been sprayed with cooking spray.
• Bake for 1 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.

CHEESY CREAMY GARLIC POTATOES

Steps:

• Set oven to 350 degrees F.
• Grease a larger-size casserole dish (enough to hold the mixture, I use my white Corning Ware 13 x 9-inch baking dish for this).
• Place the sliced potatoes in the the baking dish.
• In another bowl, combine the soup, sour cream, cubed Velveeta cheese, whipping cream, melted butter, seasoning salt, (I use about 1 teaspoon) and pepper to taste minced garlic, chopped onion and 1/3 cup Parmesan cheese; mix well to combine.
• Pour over the potatoes in the dish; mix/toss to coat.
• Top with remaining 1/3 cup (or to taste) grated Parmesan cheese.
• Bake, covered for about 1 hour and 15 minutes, or until potatoes are tender, (uncover for the last 15 minutes of baking).
• NOTE about 15 minutes before removing from oven, if desired sprinkle about 1 cup of grated cheddar cheese on top, then return to oven for about 15 minutes, this is optional only.

CHEESY AU GRATIN POTATOES

Steps:

• Preheat the oven to 350°F.
• In a large oven-safe skillet, melt the butter over low to medium-low heat, add the sliced garlic, and spread the potatoes evenly into the warmed skillet. Watch the temperature of your skillet, ensuring that it remains on a low to medium-low setting, as you do not want the garlic to brown.
• Cook the potatoes for about 10 to 15 minutes. Season with salt and pepper and stir thoroughly to coat the potatoes with butter. Then add the heavy cream and half Swiss cheese, and bring to a boil.
• When the mixture has reached a boil, remove the skillet from the stove.
• Top with remaining cheese.
• Bake for approximately 45 minutes, or until the top is golden brown.

CHEESY GARLIC ALFREDO SCALLOPED POTATOES

Steps:

• Preheat oven to 375°F. Spray 13x9-inch baking dish with no stick cooking spray. Place potatoes in large bowl. Set aside.
• Stir half-and-half, cream cheese, 1/2 cup of the mozzarella cheese and Sauce Mix with wire whisk in small saucepan on medium heat until cheeses are melted and smooth. Pour cheese sauce over potatoes; toss to coat well. Pour into prepared baking dish. Cover with foil.
• Bake 45 minutes. Remove foil. Sprinkle with remaining 1 1/2 cups mozzarella cheese. Bake 15 minutes longer or until potatoes are tender and top is golden brown. Let stand 10 to 15 minutes before serving.