Warm Potatoes With Cheese Sauce Recipes

NEW POTATOES WITH CHEDDAR CHEESE SAUCE

Steps:

• Put the potatoes in a large saucepan of boiling water and cook for about 15 mins until tender. Meanwhile, heat the milk in a saucepan, then set aside. Melt the butter in a medium-sized saucepan over a low heat. Stir in the flour and the mustard powder, cook for 1 min or so, then start to ladle in the hot milk, stirring as you pour, until it's all added. Cook for a further 10 mins until you have a smooth sauce. Stir in most of the cheddar until fully melted into the sauce. Season with the paprika, cayenne and a little salt and pepper.
• Put the potatoes in a small ovenproof dish, spoon over the cheese sauce and sprinkle with the remaining cheddar. Can be prepared a day ahead and kept covered in the fridge. Place in the oven alongside the fish and cook until bubbling and golden.

ROASTED POTATOES WITH WARM BLUE CHEESE SAUCE

Steps:

• For the potatoes: Preheat the oven to 425 degrees F.
• In a large bowl, toss the potatoes with the olive oil, rosemary, lemon zest and juice and some salt and pepper. Transfer to a baking sheet and roast until tender, about 35 minutes.
• For the blue cheese sauce: While the potatoes are cooking, melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, whisking constantly, until the flour begins to toast, about 3 minutes. Add the rosemary and nutmeg and cook, whisking, for 15 seconds more. Add the milk, bring to a simmer, reduce the heat to low and cook, stirring occasionally, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese and 2 tablespoons of the chives.
• Transfer the potatoes to a large bowl. Top with the cheese sauce and garnish with the minced Fresno, torn parsley and remaining chives.

CHEESE POTATOES

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.

WARM POTATOES WITH CHEESE SAUCE

Steps:

• In bowl, combine lemon juice, cayenne pepper and salt and pepper to taste. Add the onion separated into rings; set aside at room temperature.
• Boil the potatoes until tender, about 25 minutes, drain, peel and keep warm.
• In a blender or food processor combine cheese, chile, turmeric and cream, and process until smooth.
• Heat the oil in a heavy nonstick skillet; add the cheese mixture, and cook over low heat, stirring constantly, until the the sauce is smooth, about 10 minutes.
• Spread lettuce leaves on a platter. Slice the potatoes 1/2 inch thick and arrange on the lettuce. Season them lightly with salt and pepper, then pour the sauce over them. Arrange the eggs, olives and slices of corn around the potatoes. Drain the onion rings, and spread them on top.

HOT POTATO CHIPS WITH BLUE CHEESE SAUCE

Steps:

• Place the milk in a small saucepan and bring to a simmer over low heat. Heat the butter in a medium saucepan over medium heat. Add the onion and cook until soft. Stir in the flour and cook for 1 minute. Slowly whisk in the warm milk, and continue whisking until thickened. Season with salt and cayenne pepper. Continue cooking for 5 minutes, whisking occasionally. Remove from the heat and stir in the cheese. If the sauce is too thick, thin it with a little extra milk. Serve sauce warm with potato chips for dipping.
• Place the potato slices on a baking sheet between layers of paper towels to make sure they are very dry before frying.
• Heat oil in a large, heavy saucepan until the temperature of the oil reaches 400 degrees F on a deep-fat thermometer. Fry the potatoes in small batches until golden brown on both sides, turning once. Remove with a slotted spoon and place on a brown paper bag or another baking sheet lined with paper towels to drain. Season with salt immediately. Serve hot with the blue cheese dipping sauce.

HOT GERMAN POTATO SALAD CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring potatoes to a boil in a large pot of salted water. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; transfer potatoes to a large baking dish.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble and sprinkle over potatoes.
• Heat a skillet over medium heat; cook and stir celery and green onion until celery is tender, about 5 minutes. Transfer vegetables to baking dish.
• Whisk mayonnaise, vinegar, sugar, mustard, salt, and black pepper in a bowl until smooth. Pour mixture over potatoes and stir until well mixed. Sprinkle with Cheddar cheese.
• Bake in preheated oven until cheese is melted, 20 to 35 minutes.

POTATOES WITH HOT SAUCE

Steps:

• Potatoes:.
• In a covered saucepan, cook the potatoes in a small amount of boiling salted water for 20 to 25 minutes or until tender. Transfer to a serving bowl; keep warm.
• Meanwhile, separate the egg yolk from the white. Chop the yolk and white separately. Set both aside.
• Sauce:.
• In a saucepan, cook the onion and chili pepper in hot oil till tender but not brown.
• Stir in the flour and salt. Cook and stir for 1 minute.
• Add the evaporated milk all at once; cook and stir till thickened and bubbly. Cook and stir 1 minute more.
• Add egg yolk, cheese, and lemon juice, stirring till the cheese is melted. Pour hot sauce over the potatoes.
• Garnish with hard-cooked egg white, peanuts, and olives, if desired.

CHEF'S CHEESE SAUCE FOR BAKED POTATOES

Steps:

• Scrub potatoes with vegetable brush; dry well.
• For crunchy skins, sprinkle each potato with 1 tablespoon garlic flavored olive oil (or substitute plain olive oil), rubbing oil all over potato.
• Sprinkle with coarse salt and coarsely ground black pepper.
• Pierce potato several times with tip of sharp knife in order to allow steam to escape.
• Do NOT wrap in foil.
• For soft potato skins, DO wrap in foil.
• Bake at 400°F for about one hour or until done.
• When potatoes are done, roll gently under hand to make mealy inside.
• Immediately cut crosswise in top of each potato, pushing up on ends to fluff up.
• Top each with some of the sauce.

CREAMY CHEESE POTATOES

Steps:

• In a 3-qt. slow cooker coated with cooking spray, combine the soups and butter. Stir in potatoes., Cover and cook on low for 3-4 hours or until potatoes are tender. Stir in cheese and sour cream. Cover and cook 15-30 minutes longer or until heated through. If desired, top with additional shredded cheddar cheese and minced fresh parsley.