Cheesy Southern Style Potatoes Recipes
CHEEZY POTATOES
This easy to make casserole is packed with potatoes and Cheddar cheese. It's a perfect side dish for any Thanksgiving table.
Provided by TRISHAD
Categories Side Dish Potato Side Dish Recipes
Time 1h30m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 573.2 calories, Carbohydrate 22.4 g, Cholesterol 115.8 mg, Fat 49.6 g, Fiber 1.8 g, Protein 18.2 g, SaturatedFat 29.2 g, Sodium 769.5 mg, Sugar 0.7 g
SOUTHERN LIVING CHEESY SCALLOPED POTATOES
Make and share this Southern Living Cheesy Scalloped Potatoes recipe from Food.com.
Provided by KathyP53
Categories Potato
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine 1/2 cup mayonnaise and next 3 ingredients in a saucepan.
- Gradually add milk, and cook, stirring constantly, over medium-low heat 8019 minutes or until thicken. Remove from heat.
- Add cheddar cheese, and next 3 ingredients, stirring until cheese melts and is well-blended.
- Place half of potato slices evenly in a lightly greased 11x7" baking dish; pour half of cheese mixture over potatoes.
- Repeat layers with remaining half of potato slices and cheese mixture. Sprinkle with Parmesan cheese.
- Bake, covered, at 350 degrees, for 1 hour.
- Uncover and bake 30 minutes more or until potatoes are golden brown and fork tender.
Nutrition Facts : Calories 223.8, Fat 11.7, SaturatedFat 5, Cholesterol 26.2, Sodium 382.3, Carbohydrate 23.1, Fiber 1.5, Sugar 1.7, Protein 7.3
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- Place potatoes and 1 tablespoon of the salt in a Dutch oven with water to cover by 1 inch. Bring to a boil over high, and cook until potatoes can be pierced easily with a knife, about 15 minutes. Remove from heat. Drain well, and return potatoes to Dutch oven. Mash potatoes with a potato ricer or potato masher until very smooth. Stir in egg yolks, 1 at a time. Stir in cream, butter, both cheeses, white pepper, and remaining 2 teaspoons salt until smooth. (Cheese may not melt completely.) Transfer mixture to a lightly greased 13- x 9-inch broiler-proof baking dish, and let cool to room temperature, about 1 hour. While potatoes are still soft, smooth top with an offset spatula or create a decorative pattern with a spoon, if desired. Cover with aluminum foil, and chill until ready to bake, up to 1 day ahead.
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- Cook potatoes in large pan with water salted with 1 tablespoon of Kosher salt just until tender, 4 to 5 minutes after the water comes to a boil. Drain in colander.
- In a large casserole dish, layer the ingredients as follows: 1/3 of the drained potatoes, 1/3 of the flour (about 1 1/2 tablespoons), 1/3 of the butter (about 1-1/2 tablespoons), freshly ground black pepper, and 1/3 of the sliced Velveeta cheese (about 2 1/2 ounces). Repeat for 2 additional layers. Pour milk evenly over the top.
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