THOSE POTATOES RECIPE - (4.4/5)
Provided by margiekyle
Number Of Ingredients 9
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
PERFECT SMASHED POTATOES
We've seen plenty of potato trends over the past few years: Retro hasselback potatoes made a comeback, buttery "melting" potatoes took over Pinterest soon after, and now smashed potatoes are the spuds of the moment. The idea is to simmer small potatoes until tender, then toss them with olive oil, flatten them and crisp them in the oven. It's simple - and insanely delicious. There are more than 35,000 #smashedpotatoes photos on Instagram, and many Food Network stars are obsessed, too. Here's how to make them like a pro.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 0
Steps:
- Put 1 3/4 pounds baby potatoes in a pot and cover with water. Add 2 bay leaves, 2 garlic cloves and a big pinch of salt; bring to a boil. Reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Drain, discarding the bay leaves and garlic. Toss the potatoes with 2 tablespoons olive oil, transfer to a baking sheet and smash with a spatula or measuring cup. Drizzle with more olive oil and season with salt and pepper. Broil, turning, until crisp and golden, 15 to 20 minutes.
THOSE POTATOES RECIPE
Provided by á-8300
Number Of Ingredients 10
Steps:
- Melt butter Mix with sour cream, soup, salt and pepper Add hash browns, onion, and 3/4 of the cheese Spread mixture in a 9 x 13 pan Sprinkle remaining cheese on top For topping, melt butter and add crushed Corn Flakes Spread over mixture Bake covered at 350 for one hour
BAKED TOMATOES, SQUASH, AND POTATOES
This baked riff on ratatouille may look sophisticated, but it's surprisingly simple. Serve it for brunch or at dinner parties -- and save leftovers to eat straight out of the dish by the forkful.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Serves 8
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees. Heat oil over medium and cook onion until tender and lightly golden, 6 to 8 minutes.
- Arrange the onion on the bottom of a 9-by-13-inch baking dish. Overlap tomato, squash, and potato on top of the onion. Season with salt and pepper, sprinkle with thyme and Parmesan, and drizzle with more oil.
- Bake covered for 30 minutes. Uncover and bake until golden, 30 minutes more.
Nutrition Facts : Calories 62 g, Cholesterol 1 g, Fat 4 g, Fiber 1 g, Protein 2 g, Sodium 80 g
THOSE POTATOES
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
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
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THOSE POTATOES - SIDECHEF
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4/5 (3)Total Time 2 hrsCuisine AmericanCalories 69 per serving
- Preheat oven to 350 degrees F (180 degrees C). Boil Potato (6) and allow them to cool completely.
- Grate poatoes 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.)
- Combine Butter (1/2 cup), Cream of Chicken Soup (10.5 ounce), Scallion (1/2 cup), and Sour Cream (1 pint). Mix well.
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