Real Deal Cheese Potatoes Recipes

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:

• For the donkey sauce: Combine the mayonnaise, roasted garlic puree, mustard, salt, pepper and Worcestershire sauce in a medium bowl. Refrigerate for 30 minutes before using.
• For the SMC: In a 2-quart saucepan, bring the half-and-half and water to a simmer over medium heat. Maintain medium heat and add the hot sauce and Worcestershire sauce. Using a whisk, mix in the processed cheese 2 ounces at a time until it has fully incorporated.
• Using the same method of adding the cheese slowly, add in the other cheeses. Continually mix until all the cheese has melted and the sauce is smooth. Once you start mixing in the cheese you must whisk constantly until the cheeses are fully incorporated. Once fully incorporated remove the sauce from the hot saucepan.
• For the real deal with cheese: Form 4 round burger balls. Sprinkle with salt all over. On a hot griddle, place the burger balls and allow to sear for 45 seconds. Using burger spatulas, smash the burgers to a 1/4-inch thickness. Once the juice comes to the surface, about 1 minute, flip the burgers to a new spot on the griddle.
• Top each burger with 1 tablespoon of SMC. Cover with 1 slice of Cheddar. Place a dome over the burgers and add water underneath (use a squeeze bottle) to steam and melt the cheese. After about 1 minute remove the dome and remove the burgers from the heat.
• Spread the melted garlic butter on the cut sides of the buns. Toast both sides of the bun halves until golden brown.
• To assemble: Spread donkey sauce on the cut sides of the buns, edge to edge (about 6 tablespoons total). On the bottom half of the buns stack in the following order: pickles, onions, burger, then top with tomato, lettuce and place top bun on top. Secure with 6-inch bamboo skewers.

Steps:

• Cube vegetables, potatoes, parsnip, and turnip and place on pan sprayed with olive oil, salt and pepper and par bake 25-30 min. until almost soft at 375 saute the onion and garlic with salt and pepper in a olive oil and butter mixture add additional butter and flour, make roux add bean paste, milk and greek yogurt, bring to a bubble to thicken to make cream sauce add 3/4 of shredded cheese to make cheese sauce add baked vegetables to cheese sauce and stir to coat place mixture in casserole dish sprayed with olive oil top with the rest of the cheddar cheese and dusting of paprika and bake til bubbly and cheese starts to brown, 375 30 minutes rest 10-15 minutes before serving

Steps:

• Combine broth and potatoes.
• Cover and cook about 20 minutes, until potatoes are cooked through.
• As potatoes are cooking, saute onions in a pan sprayed with nonstick cooking spray. Cook bacon and crumble it.
• Add onion and crumbled bacon to potatoes.
• When the potatoes are soft, stir in cheese and sour cream and simmer until the cheese is melted and the soup is thorougly heated. Mix flour with water and add to thicken the soup.

Steps:

• Preheat oven to 350°F.
• Slice the potatoes very thin.
• Place half of the sliced potatoes in a oiled 2 quart casserole dish.
• Place half of the sliced onions on the next layer.
• On top of that sprinkle half of the salt, pepper, and dried parsley.
• Now place a layer of 1/2 cup of your cheddar cheese.
• Repeat the last four steps (3-6) making another layer of each.
• Cover the dish and bake 15 min or until potatoes are tender.