Cheddar Parmesan Potatoes Recipes

Steps:

• Preheat oven to 325°. Combine the first five ingredients. Layer a third of the potatoes and 2/3 cup cheese mixture in a greased 8-in. square baking dish; repeat layers. Top with remaining potatoes; pour cream over top. Sprinkle with remaining cheese mixture., Bake, covered Cover for 65 minutes. Increase oven temperature to 375°. Uncover; bake until potatoes are tender and top is golden brown, 25-30 minutes longer. Let stand for 10 minutes before serving.

Steps:

• Microwave 1 1/2 pounds small Yukon Gold potatoes, turning halfway through, until tender, 10 to 12 minutes; let cool slightly. Break into chunks. Toss with 2 tablespoons olive oil, 2 smashed garlic cloves, 3/4 teaspoon kosher salt and a few grinds of pepper. Roast on a baking sheet at 450 degrees F, stirring once, until browned and crisp, about 30 minutes. Sprinkle with shredded sharp cheddar and chopped chives.

Steps:

• Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Meanwhile, in a small saucepan, heat cream, butter and salt until butter is melted, stirring occasionally., Drain potatoes; return to pot. Mash potatoes, gradually adding cream mixture. Stir in cheese.

Steps:

• In a saucepan, melt the 1/4 cup butter over low heat.
• Add the flour and whisk until smooth.
• Add the milk slowly, stirring until the mixture thickens.
• Remove from heat.
• Add the salt and the cheeses, stirring until they melt.
• Fold in the potatoes, stirring gently until coated.
• Place the mixture in a buttered 2-quart baking dish.
• Toss the melted tbsp of butter with the breadcrumbs and sprinkle evenly over the top.
• Bake, uncovered, at 350 degrees F for 30-35 minutes, until lightly browned and bubbly.