Northwest Slicey Cheese Potatoes Recipes

Steps:

• Preheat oven to 400°F.
• Line shallow baking pan with foil.
• Melt butter, stir in spices, set aside.
• Lay potato on your cutting board with a wooden spoon laying along side, parallel to the potato.
• Make 1/4" slices into the potato- the spoon will prevent you from slicing all the way through.
• Place potatoes in the pan.
• Brush or spoon the butter mixture over the potatoes, fan out the slices as best as you can to get the butter in between them.
• Bake the potatoes for one hour, basting once or twice with butter from the pan.
• Test the potatoes, cook longer if needed, they should be fork tender.
• Sprinkle cheese over the potatoes and bake till the cheese is lightly browned 7- 10 minutes.

Steps:

• Place the potatoes, water, onion and bouillon in an ungreased microwave-safe 2-1/2-qt. dish. Cover and microwave on high for 12-14 minutes until potatoes are tender and bouillon is dissolved, stirring once., In a small bowl, combine the flour, salt and garlic powder; stir in milk until smooth. Pour over potatoes. Microwave, uncovered, on high for 4 minutes or until thickened, stirring twice. Stir in sour cream; sprinkle with cheese. Cook 3 minutes longer or until cheese is melted. Sprinkle with pepper if desired.

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.

Steps:

• wash and peel potatoes.
• cut in half and cook until almost soft.
• shred potatoes coarsely.
• in saucepan over low heat, combine cheese and 1/4 cup butter.
• stir until almost melted.
• remove from heat and blend in sour cream, or milk, onion and seasonings.
• fold into potatoes and turn into a greased 2 quart casserole dish.
• dot with butter and sprinkle with paprika.
• bake for 30 minutes or until heated thoroughly in a 350 degree oven.

Steps:

• Layer the potatoes, onion, cheese, salt and pepper into a microwave safe casserole dish. Once finished layering, place 1 teaspoon of margarine on the top of the uppermost layer. Cover and cook in the microwave oven on HIGH for 10 minutes.
• Remove the dish from the microwave and stir before cooking for another 10 minutes or until done. Stir well and serve.

Steps:

• In a large pan over high heat, bring the potatoes and water to a boil.
• Reduce heat to medium, cover and cook for about 20 minutes, or until potatoes are fork-tender.
• Drain and cool slightly, about 15 minutes.
• When potatoes are cool enough to handle, peel and slice into bite-sized chunks or dice.
• In a small pan, melt the butter and add the onions. Saute until onions are limp but not browned.
• In a bowl combine the cheese, sour cream, butter and onions, and salt and pepper.
• Stir well and add the potatoes.
• Pour into a lightly greased ( I use Pam) 2 quart casserole dish.
• Sprinkle with paprika and bake uncovered in a preheated 350 degree oven for 30 minutes, or until top is golden brown.

Steps:

• Boil potatoes until just tender but still firm (don't cook until completely soft, or you'll have mush later). It's important to use a firm potatoe like russet for the same reason, don't use regular round white, they will be mushy also.
• Let potatoes sit in cold water until completely cooled, or even better put in fridge overnight. Peel potates when cold, then cube. Place in lightly greased baking dish or aluminum disposable pan. Sprinkle pimento and green onion even over potatoes.
• In a sauce pan, place velveeta cheese and half of the evaporated milk. As cheese melts gradually add sharp cheddar, and remaining milk in increments, stirring constantly. Do not boil. If sauce is very thick and hard to work with, add water until it's a good consistency, not too thin. Continue until cheese is completely melted. Pour sauce over potatoes and mix gently until combined.
• Bake at 350 until bubbly, usually about 30 minutes. May brown on top,if it begins to brown too soon cover with foil for part of the cooking, or stir. Can be cooked the day before and refrigerated overnight and reheated. The longer the flavors meld the better it is.
• You can add bacon bits for a variation, but I like them without. Excellent comfort food!
• Cooking time includes boiling potatoes.

Steps:

• Heat oven to 400 degrees; grease a 1 1/2 quart shallow casserole.
• Stir cheese sauce, nutmeg and cayenne until blended.
• Reserve 1 T of scallions for garnish.
• Stir remaining scallions and the potatoes into cheese sauce until well mixed.
• Spoon into casserole, sprinkle with cheese and cover with nonstick foil.
• Bake 30 minutes, removing foil after 15 minutes, or until potatoes are tender, mixture is bubbly and top is slightly browned.
• Sprinkle with reserved scallions and let rest 10 minutes before serving.

Steps:

• Thaw potatoes overnight in refrigerator.
• Preheat oven to 350.
• Melt butter.
• Add soup, cheese, and sour cream to butter.
• Mix well.
• Add potatoes, salt and pepper.
• Mix well.
• Spray 9x13 glass pan with non stick cooking spray.
• Add potatoe mixture.
• Cook uncovered for 30 to 45 minutes.