Thosepotatoes Recipes

THOSE POTATOES RECIPE - (4.4/5)

Those Potatoes Recipe - (4.4/5) image

Provided by margiekyle

Number Of Ingredients 9

Ingredients

6 medium potatoes (or you can use approximately 10 cups pre made frozen hash browns if you want).
1 stick of butter
1 can cream of chicken soup
1 pint sour cream
3 cups shredded cheddar cheese
1/2 cup green onions, chopped
Salt and Pepper
2 cups crushed cornflakes (or cracker crumbs)
1/4 cup melted butter

Steps:

1. Pre-heat oven to 350 degrees 2. Cook Potatoes with skins on until tender. 3. Cool completely. 4. Grate potatoes and put into a large bowl (I usually keep the skins on; most of the skins will be easy to remove at the end of grating each potato.) Note: you can use approximately 10 cups frozen hash browns if you don't want to cook and grate your own. 5. Melt butter. 6. Add cream of chicken soup, sour cream and green onions. Mix well. 7. Add half of the cheese to the potatoes and mix lightly and gently together. 8. Add the creamy mixture to the potato mixture. 9. Spread mixture into a 9x13 inch casserole pan. 10. Sprinkle lightly with salt and pepper. 11. Top with remaining cheese 12. Sprinkle with crushed cornflakes (I have used crushed cracker crumbs in a pinch and that is good as well; although there is a flavor and crunch that the cornflakes give that is very good.) 13. Melt remaining 1/4 cup of butter. 14. Drizzle butter over crushed cornflake crumbs. 15. Bake for 35 - 45 minutes

PAPA A LA HUANCAINA (POTATOES IN SPICY CHEESE SAUCE)

Papa a la Huancaina (Potatoes in Spicy Cheese Sauce) image

Papa a la Huancaina aka boiled potatoes in a spicy cheese sauce is a traditional dish that is a favorite throughout Peru.

Provided by Marian Blazes

Categories Lunch Appetizer Side Dish

Time 35m

Yield 6

Number Of Ingredients 5

Ingredients

8 yellow or white potatoes , peeled
Lettuce leaves
Huancaína sauce
2 hard-boiled eggs
8 large black olives, halved

Steps:

Gather the ingredients.
Heat a large pot of salted water to boiling and add the potatoes.
Boil the potatoes until tender when pierced with a fork, about 15 to 20 minutes.
Drain the water from potatoes and let them cool.
Slice the potatoes and arrange on top of the lettuce leaves.
Pour Huancaina sauce over the potatoes and garnish with slices of hard-boiled egg and black olive halves.
Serve and enjoy.

Nutrition Facts : Calories 284 kcal, Carbohydrate 57 g, Cholesterol 62 mg, Fiber 7 g, Protein 9 g, SaturatedFat 1 g, Sodium 140 mg, Sugar 4 g, Fat 3 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

THOSE POTATOES

Those Potatoes image

I have been making this for Christmas dinner for 20 years. Great with roast beef or ham. I substitute half and half for the cream and use regular black pepper, because it's what I have on hand.

Provided by surus

Categories Potato

Time 32m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

5 tablespoons butter
5 tablespoons flour
2 cups light cream
2/3 cup chicken broth
5 tablespoons grated parmesan cheese
1 teaspoon salt
1/2 teaspoon white pepper
2 lbs peeled diced cooked potatoes, peeled and diced
6 tablespoons crumbled Roquefort cheese
1/2 teaspoon paprika
2 teaspoons butter

Steps:

Preheat oven to 450 degrees.
In a saucepan, melt 5 Tbsps butter.
Add flour and cook over low heat, stirring, for 2 minutes.
Remove pan from heat and gradually stir in cream and broth.
Cook, stirring until sauce is thick and smooth.
Stir in Parmesan cheese, salt and pepper.
Fold in potatoes.
Add more salt and pepper to taste.
Put in buttered casserole.
Mix Roquefort with melted butter and paprika.
Sprinkle on top.
Bake until cheese melts, 12-14 minutes.

Nutrition Facts : Calories 623.4, Fat 41.8, SaturatedFat 26, Cholesterol 127.9, Sodium 981.9, Carbohydrate 52.3, Fiber 5.4, Sugar 2.2, Protein 12.3