Sherrys Cheesey Potatoes Recipes

BEST CHEESY POTATOES (FUNERAL POTATOES) RECIPE

Steps:

• Preheat oven to 350F/180C.
• Butter a 9x13 inches baking pan.
• Defrost the potatoes if you use frozen ones.
• If you use raw potatoes, peel, wash, shred or dice the potatoes according to your taste. Place them in a large bowl.
• Melt the butter.
• Over the potatoes, pour the melted butter and sour cream.
• Separately, in a small bowl, mix flour and chicken stock and make sure there are no lumps. Bring the mixture to the consistency of thinner sour cream.
• Pour the flour and chicken stock over the potatoes, butter, and sour cream and stir to combine.
• Add the shredded cheese, stir again, then place the mixture on the 9x13 inches buttered pan.
• Optional, add the corn flakes on top.
• Bake for 1 hour at 350F/180C.
• Note: You can make the recipe in a crockpot which you can set up on "Low" for 4-6 hours.

SHERRY POTATOES

Steps:

• Preheat oven to 375°F
• Prepare potato slices in baking dish: Arrange potato slices in layers in a gratin pan or baking pan, sprinkling salt and pepper over each layer. Pour sherry over the potatoes. Pour the melted butter over the potatoes. Make sure the potatoes are well coated.
• Bake: Bake at 375°F uncovered for 30-40 minutes or until potatoes are cooked, but not mushy, and they are slightly browned on top. Remove from oven, sprinkle with chopped fresh parsley to serve.

CHEESY SMASHED POTATOES

Steps:

• Cut potatoes in half and place in a pot. Cover with water and bring to a boil. Work on other dishes while you are waiting for the water to boil.
• When water boils, add the potatoes and some salt, 2 big pinches, and boil for 10 minutes or until tender. Drain and return potatoes to the hot pot. Smash potatoes with masher and combine with sour cream and cheese. When cheese melts into potatoes, add chives and salt and pepper and re-smash. Taste the potatoes and adjust seasonings.

"CHEESY" SCALLOPED POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Thinly slice the potatoes into rounds about ⅛-inch (3 mm) thick. Submerge in a large bowl of water to keep from browning and set aside.
• In a medium pot over low heat, melt the butter. Once the butter begins to foam, add the garlic and cook for 2-3 minutes, until fragrant. Add the flour and stir until flour and butter resemble the consistency of wet sand, creating a roux.
• While stirring continuously, add the non-dairy milk, vegetable broth, salt, and pepper and bring to a boil. Stir in the nutritional yeast and continue to cook for 2-3 minutes, or until the sauce thickens. Remove from the heat.
• In a medium baking dish, add 2 layers of the sliced potatoes, followed by a layer of the sliced onions. Pour on half of the cheese sauce and spread with a spatula to coat all of the potatoes and onions. Add another 2 layers of potatoes and pour on the remaining cheese sauce.
• Cover with a lid or foil and bake for 1 hour. Then, uncover and bake for 10-15 minutes more, until the top is golden and bubbling and the potatoes are tender.
• Garnish with parsley and serve warm.
• Enjoy!

BEST EVER CHEESY POTATOES

Steps:

• Mix everything but the hashbrowns in a large bowl.
• Add the hashbrowns.
• Bake at 350 for at least 1 hour (until slightly brown and bubbly).
• Enjoy!

GRAM'S CHEESY POTATOES

Steps:

• Scrub unpeeled potatoes and bake at 400° for 40 minutes or until slightly firm. Cool overnight or few hours in fridge. Peel and grate potatoes., In a large pan, heat butter and 2 cups cheese over low heat, stirring constantly, until cheese is barely melted. Remove from heat. Stir in sour cream, green onions, chilies, bacon, salt and pepper., Fold mixture into potatoes. Pour into lightly greased 2 1/2-qt. casserole; sprinkle with remaining cheese and paprika. Bake at 350° for 30-40 minutes until lightly browned.

EASY CHEESY POTATOES

Steps:

• Preheat oven to 350°F.
• Slice the potatoes very thin.
• Place half of the sliced potatoes in a oiled 2 quart casserole dish.
• Place half of the sliced onions on the next layer.
• On top of that sprinkle half of the salt, pepper, and dried parsley.
• Now place a layer of 1/2 cup of your cheddar cheese.
• Repeat the last four steps (3-6) making another layer of each.
• Cover the dish and bake 15 min or until potatoes are tender.

SWISS CHEESE POTATOES

Steps:

• Place potatoes and 1 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 10 minutes. Add celery and onion; cook until vegetables are tender, 10-15 minutes. Drain; transfer to a large bowl., Mash potato mixture, gradually adding 3/4 cup cheese, milk, butter, pepper and remaining salt. Transfer to a greased 8-in. square baking pan; sprinkle with remaining cheese. Broil 3-4 in. from the heat until cheese is lightly browned, 5-8 minutes.

TWICE BAKED CHEESY POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes for 1 hour or until soft.
• In a microwave safe bowl, combine the cheese and butter. Cook in microwave for 1 1/2 minutes or until melted. Add sour cream and mix together.
• Cut potatoes in half, scoop out insides while being careful not to tear the skins. Add to cheese mixture and mix together until smooth.
• Stuff potato mixture back into potato shells and bake at 350 degrees F (175 degrees C) for 10 minutes.

CHEESY POTATOES

Steps:

• Heat oven to 350°F if using julienne potatoes or 400° if using au gratin potatoes. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, mix Potatoes, Sauce Mix (from both potato mixes) and boiling water. Stir in sour cream, milk, margarine, bell pepper and 1/4 cup of the onions. Pour into baking dish.
• Bake uncovered 35 minutes. Sprinkle with remaining onions and the cheese. Bake 5 to 10 minutes longer or until bubbly around edges and potatoes are tender. Let stand 5 minutes before serving.

SHERYL'S BAKED POTATOES

Steps:

• Preheat the oven to 425 degrees F (200 degrees C).
• Slice the potatoes crosswise (the short way) into 1/4 inch slices, leaving about 1/4 inch on the bottom to connect all of the slices. Place into a baking dish, and slightly fan the slices open. Sprinkle with salt and seasoning blend, and drizzle with butter.
• Bake for 50 minutes in the preheated oven. Sprinkle cheese over the top, and bake for another 10 minutes, or until the cheese has melted.