CHEESY POTATO BAKE
These baked cheesy potatoes satisfy even hearty appetites. It's easy to fix since there's no need to peel the potatoes. The mild, comforting flavor goes nicely with any meat-I especially like it with meat loaf. -Michelle Beran, Claflin, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Thinly slice the potatoes and place in a greased shallow 2-qt. baking dish. In a small skillet, melt butter; stir in the onion, salt, thyme and pepper until onion is coated with butter. , Spoon over potatoes. Cover and bake at 425° for 45 minutes or until potatoes are tender. Sprinkle with cheese and parsley. Bake, uncovered, 15 minutes longer or until cheese is melted.
Nutrition Facts : Calories 247 calories, Fat 10g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 449mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.
CREAMY CHEESE & POTATO BAKE
A comforting cheesy potato bake is the perfect accompaniment to a hearty meat dish in winter
Provided by Emma Lewis
Categories Buffet, Dinner, Side dish, Supper
Time 1h45m
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Boil the potatoes for 3 mins to soften a little, then drain. When cool enough to handle, slice into 5mm pieces. Cook the onion in the butter in a pan until softened, about 5 mins, then pour over the wine, milk and cream and heat through. Place the potato slices into a large bowl, pour over the cream mixture, sage leaves and half the cheese. Carefully stir until the potato slices are coated.
- Grease a large baking dish (about 20 x 30cm) with a little butter, then tip the potatoes in. Smooth over the top, scatter over the remaining cheese and season with black pepper. Cover with foil and cook for 30 mins, then uncover and cook 30-40 mins more until a fork slides in easily and the top is golden brown.
Nutrition Facts : Calories 615 calories, Fat 43 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 0.33 milligram of sodium
CREAMY CHEESY POTATOES
Comfort food at it's best! I don't usually measure when I make this dish, so the ingredients are approximations. You may need more or less of an ingredient to suit your tastes. If you want a cheesy dish, use the cheddar cheese soup, otherwise use the cream of mushroom to use as a creamy base.
Provided by AshleyNeicole
Categories Potato
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Season potatoes to taste.
- Spray a casserole dish with non-stick cooking spray.
- In a bowl, combine milk, soup and sour cream.
- Combine potatoes with milk and soup mixture. Add 1 cup cheddar cheese.
- Spread evenly into casserole dish and push a tblsp of butter into the mixture at 4 different places. This will help to prevent sticking while the dish cooks. Top with remaining cheese.
- Bake for about 30-45 minutes or until cheese starts to brown.
CHEESY, CREAMY, TWICE BAKED POTATOES
The title says it all! People have been known to burn their tongues on these because they just couldn't wait! Vegetarian's can skip the bacon or use imitation bacon. One half is a meal!!! Very filling! If you want a green salad on the side.
Provided by Rita1652
Categories Pork
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Rub potatoes with salt.
- Bake potatoes in preheated oven for 1 hour.
- Meanwhile, place bacon in a large, deep skillet.
- Cook over medium high heat until evenly brown.
- Drain, crumble and set aside.
- When potatoes are done allow them to cool for 10 minutes.
- Slice potatoes in half lengthwise and scoop the flesh into a large bowl set skins aside for filling.
- To the potatoes add sour cream, heavy cream, butter, salt, pepper, 1/2 the green onions and cheeses saving 1/4 cup cheddar for topping.
- Mix with a hand mixer until well blended and creamy.
- Spoon the mixture into the potato skins.
- Top each with remaining cheese, green onions and bacon.
- Bake for another 15 minutes.
CREAMY, CHEESY POTATO CASSEROLE
A friend of my mother's made this when I was younger. It was the BEST potato dish I'd ever had. Thirty years later - and lots of tinkering - I finally replicated it. Now my husband and kids are big fans, too. I hope your family enjoys this as much as we do.
Provided by VenomousKate
Categories Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Butter 2.5 quart casserole dish and set aside.
- Bring 6 quarts of water to boil.
- Peel the potatoes, rinse them, then slip them into the boiling water. Cook them until they are easily pierced with a fork (around 15 minutes). Drain, return to pot and immediately mash with hand-masher or beater.
- While potatoes are cooking, melt 1/4 cup butter in a saucepan over medium heat. Once melted, stir in the can of soup. Remove the pan from heat.
- Blend into soup mixture: sour cream, onion (reserve a few for garnish) and the shredded cheddar.
- Stir this soup mixture into the mashed potatoes.
- Pour it all into buttered 2.5 quart casserole.
- Mix cornflakes with melted 2 T. butter. Sprinkle on top of potatoes.
- Bake 45 minutes at 350.
- Sprinkle with reserved chopped green onions before serving.
CREAMY POTATO CASSEROLE
This is a wonderful potato casserole for potlucks and parties.
Provided by Linda Correia
Categories Side Dish Potato Side Dish Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a small pot, heat the soup, butter or margarine and sour cream over low heat.
- Combine potatoes, green onion and 1 cup cheese into a large mixing bowl. Mix in the heated soup mixture. Season with salt and pepper. Pour into a 9x13 inch dish. Sprinkle one cup of cheese over the top of the casserole.
- Bake 30 to 45 minutes. Serve warm.
Nutrition Facts : Calories 406.3 calories, Carbohydrate 27.5 g, Cholesterol 71.7 mg, Fat 34.7 g, Fiber 2.3 g, Protein 11.9 g, SaturatedFat 20.1 g, Sodium 525.7 mg, Sugar 0.6 g
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