Creamy Cheesy Potatoes Recipes

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.

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.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
• Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
• In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
• Bake 1 1/2 hours in the preheated oven.

Steps:

• Preheat oven to 350 degrees.
• Season potatoes to taste.
• Spray a casserole dish with non-stick cooking spray.
• In a bowl, combine milk, soup and sour cream.
• Combine potatoes with milk and soup mixture. Add 1 cup cheddar cheese.
• Spread evenly into casserole dish and push a tblsp of butter into the mixture at 4 different places. This will help to prevent sticking while the dish cooks. Top with remaining cheese.
• Bake for about 30-45 minutes or until cheese starts to brown.

Steps:

• Preheat oven to 350.
• Butter 2.5 quart casserole dish and set aside.
• Bring 6 quarts of water to boil.
• Peel the potatoes, rinse them, then slip them into the boiling water. Cook them until they are easily pierced with a fork (around 15 minutes). Drain, return to pot and immediately mash with hand-masher or beater.
• While potatoes are cooking, melt 1/4 cup butter in a saucepan over medium heat. Once melted, stir in the can of soup. Remove the pan from heat.
• Blend into soup mixture: sour cream, onion (reserve a few for garnish) and the shredded cheddar.
• Stir this soup mixture into the mashed potatoes.
• Pour it all into buttered 2.5 quart casserole.
• Mix cornflakes with melted 2 T. butter. Sprinkle on top of potatoes.
• Bake 45 minutes at 350.
• Sprinkle with reserved chopped green onions before serving.

Steps:

• Peel and boil potatoes, whip with mixer and add sour cream, cream cheese and salt.
• Place into a greased baking dish.
• Sprinkle top with paprika, bake for 45 minutes to 1 hour.

Steps:

• Set oven to 350 degrees F.
• Grease a larger-size casserole dish (enough to hold the mixture, I use my white Corning Ware 13 x 9-inch baking dish for this).
• Place the sliced potatoes in the the baking dish.
• In another bowl, combine the soup, sour cream, cubed Velveeta cheese, whipping cream, melted butter, seasoning salt, (I use about 1 teaspoon) and pepper to taste minced garlic, chopped onion and 1/3 cup Parmesan cheese; mix well to combine.
• Pour over the potatoes in the dish; mix/toss to coat.
• Top with remaining 1/3 cup (or to taste) grated Parmesan cheese.
• Bake, covered for about 1 hour and 15 minutes, or until potatoes are tender, (uncover for the last 15 minutes of baking).
• NOTE about 15 minutes before removing from oven, if desired sprinkle about 1 cup of grated cheddar cheese on top, then return to oven for about 15 minutes, this is optional only.

Steps:

• Heat oven to 190C/170C fan/gas 5. Boil the potatoes for 3 mins to soften a little, then drain. When cool enough to handle, slice into 5mm pieces. Cook the onion in the butter in a pan until softened, about 5 mins, then pour over the wine, milk and cream and heat through. Place the potato slices into a large bowl, pour over the cream mixture, sage leaves and half the cheese. Carefully stir until the potato slices are coated.
• Grease a large baking dish (about 20 x 30cm) with a little butter, then tip the potatoes in. Smooth over the top, scatter over the remaining cheese and season with black pepper. Cover with foil and cook for 30 mins, then uncover and cook 30-40 mins more until a fork slides in easily and the top is golden brown.

Steps:

• Cut your potatoes into thin french fry strips, and lay the fries, in a 9×13″ glass pan. (Arctic circle or McDonald's fries type of thin!).
• Pour all of the cream over the top of the fries.
• Salt and pepper the potatoes very generously.
• Sprinkle at least 2 cups grated Cheddar Cheese over the top.
• Sprinkle Parsley flakes on top of the cheese.
• Spray a bit of cooking spray on the side of the foil that will face the cheese. This assures that the foil won't stick to the cheese after it melts.
• Cover with foil, and poke a fork through the top of the foil, 2 or 3 times to allow a little steam to escape. This way, your cream doesn't boil over into your oven.
• Place your potatoes in the middle of the oven. Cook at 400 degrees for about 1 hour, 15 minutes, or until potatoes are tender.
• During the last 15 or 20 minutes of baking lower your rack one more step. This makes the bottom of your potatoes, brown and crispy.
• Remove potatoes from the oven, remove the foil and eat!

Steps:

• Bring water to a boil in a medium saucepan.
• Add potato cubes and stir to make sure they are just covered with water.
• Cook potatoes until fork tender, maybe 10 minutes.
• Drain potatoes and set aside.
• In a large pot melt butter over medium heat and stir in onion. If using real onion cook until just translucent.
• Stir in the flour and cook stirring constantly for at least a minute to get rid of the raw flour taste. (If you've never worked with roux it will look like a really thick paste at this point. That's great- keep stirring :) ).
• Add red pepper flakes and salt & pepper.
• Slowly add the 1 cup of broth stirring as you pour it into the roux. Stir until smooth.
• Start adding the milk and cream and stir until smooth.
• Bring the mixture up to a low simmer stirring constantly. Simmer 2-3 minutes.
• Add the sugar and the shredded cheese.
• Stir until cheese is melted.
• Stir in Bacon or Ham and potatoes and cook for 1 minute to heat potatoes thru.

Steps:

• Heat oven to 350°F. Grease bottom and side of 2-quart casserole.
• Scrub potatoes; peel if desired. Cut into 1/8-inch slices to measure about 4 cups.
• Melt 3 tablespoons butter in 2-quart saucepan over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat.
• Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Spread potatoes in casserole. Pour sauce over potatoes. Dot with 1 tablespoon butter.
• Cover and bake 30 minutes. Uncover and bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving.