Thebestcheesypotatoes Recipes

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BEST CHEESY POTATOES (FUNERAL POTATOES) RECIPE



Best Cheesy Potatoes (Funeral Potatoes) Recipe image

Cheesy potatoes are a staple for holidays, potlucks, funerals, and parties in the Midwest. Found on every table, especially during Thanksgiving, Christmas, or Easter, this recipe is easy to make, delicious and comforting.

Provided by The Bossy Kitchen

Categories     Side dishes

Time 1h10m

Number Of Ingredients 9

32 oz/1 kg frozen hash browns thawed or real potatoes diced or shredded
1/2 cup/4 oz/113g melted butter
salt and pepper to taste
1 medium chopped onion (optional)
12 ounces/340g sour cream
2 cups/8 oz/226 g grated cheddar cheese
2 tablespoons all purpose flour
3/4 cup chicken or vegetable stock
1/2 cup corn flakes (optional)

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.

Nutrition Facts : Calories 424 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 64 milligrams cholesterol, Fat 30 grams fat, Fiber 3 grams fiber, Protein 10 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 293 milligrams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

CHEEZY POTATOES



Cheezy Potatoes image

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

1 pound frozen Southern-style hash brown potatoes
1 (10.75 ounce) can condensed cream of potato soup
1 (16 ounce) container sour cream
1 (16 ounce) package shredded Cheddar cheese
½ cup butter, melted
1 cup crushed potato chips

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

BEST EVER CHEESY POTATOES



Best Ever Cheesy Potatoes image

This is a super simple recipe but it is super delicious. We make this for every familiy holiday and it never fails to disappear. This recipe does make super buttery potatoes, so if that isn't what you want you really should cut down on the butter.

Provided by amydietrichmark

Categories     Beginner Cook

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 7

32 ounces frozen hash browns
1/2 cup butter
2 cups cheddar cheese
1/2 medium onion
15 ounces cream of celery soup
8 ounces sour cream
salt and pepper

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!

CHEESY POTATOES



Cheesy Potatoes image

Provided by Sandra Lee

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 7

Nonstick cooking spray
1 (32-ounce) package frozen potato pieces
No-salt multi-purpose seasoning
1 package shredded Cheddar/jack blend cheese
1/2 cup crumbled cooked bacon
1/2 cup sliced scallions
Sour cream, for garnish

Steps:

  • Preheat oven to 450 degrees F.
  • Coat a large skillet thoroughly with nonstick spray. Over medium heat, heat potatoes for about 10 minutes, stirring frequently and sprinkling generously with no-salt seasoning. Transfer to casserole dish and sprinkle with shredded cheese and crumbled bacon. Bake in oven about 5 minutes; sprinkle with scallions, then return to oven for another few minutes, until cheese is melted. Serve immediately with a hearty dollop of sour cream.

CHEESY POTATO CASSEROLE RECIPE BY TASTY



Cheesy Potato Casserole Recipe by Tasty image

This cheesy potato casserole is the perfect way to feed a family of picky eaters. With all of the components of beloved loaded potato skins (like bacon, sour cream, and cheese), it's practically impossible for anyone to dislike this casserole. It's make-ahead friendly, filling, and easily made vegetarian by omitting the bacon. If you're looking for the ultimate weeknight casserole, this is your recipe.

Provided by Hannah Williams

Categories     Dinner

Time 1h5m

Yield 12 servings

Number Of Ingredients 8

6 russet potatoes
olive oil
salt, to taste
pepper, to taste
10 slices bacon, cooked and crumbled
3 cups sour cream
4 cups shredded cheddar cheese
fresh chive, for garnish

Steps:

  • Place potatoes on a baking sheet and poke holes in two sides with a fork.
  • Coat potatoes with olive oil, and sprinkle with salt and pepper.
  • Bake for at 425°F (220°C) for 45 minutes.
  • Remove potatoes from oven, and let cool. Chop into 1-inch (2 ½ cm) pieces.
  • Lay half of the potatoes on the bottom of a greased 9x13 inch (23x33 cm) baking dish.
  • Sprinkle on half of the bacon, spread half of the sour cream, and sprinkle on half of the cheese.
  • Repeat for a second layer.
  • Bake for 20 minutes at reduced temp of 350°F (180°C), or until cheese is golden brown and the edges start crisping up.
  • Sprinkle with chives.
  • Enjoy!

Nutrition Facts : Calories 396 calories, Carbohydrate 30 grams, Fat 24 grams, Fiber 2 grams, Protein 13 grams, Sugar 3 grams

EVEN BETTER CHEESY POTATOES



Even Better Cheesy Potatoes image

This is an improved version of the standard cheesy hash brown casserole. Cooking the onions and adding garlic enhances the flavors in this dish.

Provided by Cara Olsen Robson

Categories     Potato Side Dishes

Time 1h20m

Yield 15

Number Of Ingredients 10

6 tablespoons butter
1 small onion, chopped
3 cloves garlic, minced
1 (2 pound) package frozen hash brown potatoes, thawed
3 cups shredded Mexican cheese blend
1 pint sour cream
1 (10.75 ounce) can condensed cream of chicken soup
2 cups crushed corn flakes
2 tablespoons melted butter
2 teaspoons garlic salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt 6 tablespoons butter in a saucepan over medium heat; cook and stir onion and garlic until onion is slightly softened, 5 to 10 minutes.
  • Mix potatoes, Mexican cheese blend, sour cream, cream of chicken soup, and onion mixture together in a bowl; pour into a 9x13-inch baking dish.
  • Mix corn flakes, melted butter, and garlic salt together in a bowl; sprinkle over potato mixture. Cover baking dish with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove foil and continue baking until corn flake topping is lightly browned, about 30 minutes more.

Nutrition Facts : Calories 306.1 calories, Carbohydrate 18.2 g, Cholesterol 57.3 mg, Fat 26.1 g, Fiber 1.1 g, Protein 9.1 g, SaturatedFat 15.7 g, Sodium 687.8 mg, Sugar 0.8 g

THE BEST CHEESY SCALLOPED POTATOES



The Best Cheesy Scalloped Potatoes image

What makes this the best out of all the scalloped potatoes recipes out there? I slice them extra thin and toss them in a rich, creamy cheese sauce. Then, to make them the best ever, I sprinkle homemade bread crumbs on top-they get nice and crispy in the oven. Make room for these at all your family get-togethers. -Aria Thornton, Taste of Home Prep Cook

Provided by Taste of Home

Categories     Side Dishes

Time 1h55m

Yield 10 servings.

Number Of Ingredients 13

4 tablespoons butter
1/2 cup chopped onion
1 teaspoon ground mustard
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
2 garlic cloves, minced
1/4 cup all-purpose flour
2 cups whole milk
3 blocks (4 ounces each) sharp cheddar cheese, shredded and divided
1 block (4 ounces) Monterey Jack cheese, shredded
3 pounds russet potatoes, peeled and thinly sliced
3/4 cup dry bread crumbs
Minced chives, optional

Steps:

  • Preheat oven to 350°. In a Dutch oven, melt butter over medium heat. Add onion, mustard, salt and pepper; cook until onion is tender, 6-8 minutes. Add garlic; cook until fragrant. Whisk in flour; continue whisking 3-5 minutes., Whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, until thickened slightly, 8-10 minutes. Gradually stir in 2 cups shredded cheddar cheese; stir in Monterey Jack cheese. Add potatoes and toss to coat. Simmer 10 minutes, stirring frequently., Transfer potato mixture to a greased 13x9-in. baking dish. Top with remaining cheddar cheese. Bake, uncovered, for 1 hour. Top with bread crumbs; return to oven until potatoes are tender, 10-15 minutes. Let stand 15 minutes before serving. If desired, sprinkle with chives.

Nutrition Facts : Calories 378 calories, Fat 22g fat (13g saturated fat), Cholesterol 61mg cholesterol, Sodium 646mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.

CHEESY POTATOES WITH ONIONS



Cheesy Potatoes With Onions image

Make and share this Cheesy Potatoes With Onions recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Potato

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

3 lbs russet potatoes (peeled and thinly sliced, about 6 medium)
2 medium onions, thinly sliced
1 (6 ounce) package sliced process American cheese
salt and pepper
1 1/4 cups cheddar cheese, shredded
1/4 cup butter
1/4 cup flour
1 pinch cayenne pepper (or to taste)
3 cups warm full-fat milk

Steps:

  • Set oven to 400 degrees.
  • Butter a 13 x 9-inch baking dish.
  • Cook the sliced potatoes in boiling water for about 5 minutes; drain.
  • Layer one-third of the partially-cooked potatoes in bottom of the baking dish, then one-third of onion slices, then one-third of the cheese slices.
  • Sprinkle with salt and pepper, then repeat layers two more times.
  • Sprinkle top with the shredded cheddar.
  • For the sauce; in a medium heavy saucepan melt butter over low heat.
  • Add in flour and cayenne then stir for 1 minute.
  • Slowly add in milk; whisk or stir until bubbly and thickened (about 3 minutes).
  • Pour the sauce over the cheese and potato mixture.
  • Bake for about 35 minutes or until golden.
  • Let stand for 10 minutes before serving.

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