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
EASY CHEESY POTATOES
These potatoes are loaded with creamy goodness like sour cream and cheddar cheese and make a perfect side dish!
Provided by Holly Nilsson
Categories Side Dish
Time 1h
Number Of Ingredients 6
Steps:
- Preheat oven to 375˚F and grease a 9x13 inch baking dish.
- If using fresh potatoes, place in a saucepan with cold water. Simmer 12-14 minutes or until fork tender. Drain and allow to cool slightly.
- Melt butter, add sour cream, soup, onion and 1 ½ cups cheese.
- Toss in the potatoes (or frozen hash brown potatoes) and combine. Spread into a prepared baking dish.
- Top with remaining cheese and bake for 28-30 minutes or until browned and bubbly.
Nutrition Facts : Calories 348 kcal, Carbohydrate 25 g, Protein 13 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 62 mg, Sodium 488 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
CHEESE POTATOES
Don't let the basic ingredients fool you-this recipe has anything but ordinary taste. The hearty potatoes have a wonderful cheesy flavor and melt in your mouth. They're simple to prepare and impressive to serve. - Deborah Amrine, Grand Haven, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large nonstick skillet, cook potatoes in butter until crisp-tender and lightly browned. Sprinkle with salt and pepper. Pour milk over all; cover and cook until milk is absorbed. Sprinkle with cheese; stir until melted. Garnish with parsley.
Nutrition Facts : Calories 500 calories, Fat 18g fat (12g saturated fat), Cholesterol 61mg cholesterol, Sodium 720mg sodium, Carbohydrate 70g carbohydrate (7g sugars, Fiber 6g fiber), Protein 17g protein.
OLD-FASHIONED CHEESE POTATOES
When my husband and I got married in 1951, one of the first appliances we bought was an apartment-size electric range. The range came with a cookbook that included this recipe. I've used the same recipe ever since!
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, melt butter. Whisk in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese; cook and stir until melted. , Place potatoes in a greased 13x9-in. baking dish. Pour sauce over potatoes. Bake, uncovered, at 350° for 1 hour or until potatoes are tender.
Nutrition Facts : Calories 219 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 752mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 1g fiber), Protein 7g protein.
BAKED CHEESY POTATOES
I have tried many potato casseroles and this one always gets rave reviews and recipe requests. It's the easiest to make too!
Provided by Annette
Categories Side Dish Potato Side Dish Recipes
Time 1h15m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In the microwave, melt cheese in a large microwave-safe bowl. Stir in mayonnaise, potatoes and onions. Spread in a 9x13 inch baking dish and top with bacon bits.
- Bake in preheated oven for 1 hour, or until hot and bubbly.
Nutrition Facts : Calories 476.4 calories, Carbohydrate 18.2 g, Cholesterol 49.2 mg, Fat 44.8 g, Fiber 1.3 g, Protein 11.9 g, SaturatedFat 12.3 g, Sodium 930.8 mg, Sugar 3.8 g
FARMERS CHEESE PIEROGI THE REAL DEAL HERE!!!
This recipe comes straight from Poland you can sub the cheese for mashed potatoes and cheese, sautéed onions and potatoes or even plums you name it, it is great I hope everyone enjoys!!!
Provided by elizabethlakers
Categories One Dish Meal
Time 45m
Yield 1 dozen, 4 serving(s)
Number Of Ingredients 10
Steps:
- Cheese Filling.
- Mix all together and chill.
- Dough.
- Mix all the dough ingredients together.
- knead into a pliable dough let the dough rest for about 10 minutes. cover with a WARM bowl then divide the dough into half place 1 half back under the warm bowl with the other roll out on a floured surface roll it thin use a circle cutter. place a spoonful of the cheese mixture to one side of dough moisten edges of circle with water before pressing firmly then drop them into boiling water for about 5 fives or until they float to top.Take out of water you can eat them like that or pan fry in butter but they taste the best fried with a side of sour cream or applesauce -- ENJOY and they freeze well too.
CHEESY CROCK POT POTATOES
Make and share this Cheesy Crock Pot Potatoes recipe from Food.com.
Provided by teresa
Categories Potato
Time 1h55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Boil potatoes with skins on until almost done.
- Slice into crock pot after peeling (I do not usually peel mine). Mix ingredients in bowl. Cover potatoes with mixture.
- Cook on high for about an hour in crock pot or low for 3 to 5 hours.
- We are a cheese loving family so I usually add extra cheese.
Nutrition Facts : Calories 575.3, Fat 36.7, SaturatedFat 21.2, Cholesterol 96, Sodium 1440.8, Carbohydrate 48.6, Fiber 5.3, Sugar 5.1, Protein 14.9
REAL DEAL CHEESE POTATOES
Categories Cheese Potato Side Bake Vegetarian Wheat/Gluten-Free Casserole/Gratin
Yield 16
Number Of Ingredients 11
Steps:
- Cube vegetables, potatoes, parsnip, and turnip and place on pan sprayed with olive oil, salt and pepper and par bake 25-30 min. until almost soft at 375 saute the onion and garlic with salt and pepper in a olive oil and butter mixture add additional butter and flour, make roux add bean paste, milk and greek yogurt, bring to a bubble to thicken to make cream sauce add 3/4 of shredded cheese to make cheese sauce add baked vegetables to cheese sauce and stir to coat place mixture in casserole dish sprayed with olive oil top with the rest of the cheddar cheese and dusting of paprika and bake til bubbly and cheese starts to brown, 375 30 minutes rest 10-15 minutes before serving
REAL DEAL WITH CHEESE
Steps:
- For the donkey sauce: Combine the mayonnaise, roasted garlic puree, mustard, salt, pepper and Worcestershire sauce in a medium bowl. Refrigerate for 30 minutes before using.
- For the SMC: In a 2-quart saucepan, bring the half-and-half and water to a simmer over medium heat. Maintain medium heat and add the hot sauce and Worcestershire sauce. Using a whisk, mix in the processed cheese 2 ounces at a time until it has fully incorporated.
- Using the same method of adding the cheese slowly, add in the other cheeses. Continually mix until all the cheese has melted and the sauce is smooth. Once you start mixing in the cheese you must whisk constantly until the cheeses are fully incorporated. Once fully incorporated remove the sauce from the hot saucepan.
- For the real deal with cheese: Form 4 round burger balls. Sprinkle with salt all over. On a hot griddle, place the burger balls and allow to sear for 45 seconds. Using burger spatulas, smash the burgers to a 1/4-inch thickness. Once the juice comes to the surface, about 1 minute, flip the burgers to a new spot on the griddle.
- Top each burger with 1 tablespoon of SMC. Cover with 1 slice of Cheddar. Place a dome over the burgers and add water underneath (use a squeeze bottle) to steam and melt the cheese. After about 1 minute remove the dome and remove the burgers from the heat.
- Spread the melted garlic butter on the cut sides of the buns. Toast both sides of the bun halves until golden brown.
- To assemble: Spread donkey sauce on the cut sides of the buns, edge to edge (about 6 tablespoons total). On the bottom half of the buns stack in the following order: pickles, onions, burger, then top with tomato, lettuce and place top bun on top. Secure with 6-inch bamboo skewers.
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