Sherrys Cheesey Potatoes Recipes

Steps:

• 1. I usually let my cream cheese get to room temp before I mix it. Also, I like to thaw out my hashbrowns so it can cook quicker. Blend the cream cheese and butter until smooth, add the cream chicken and cheddar cheese soup and mix in the potatoes a little at a time to get well coated. Pour into a 9x13 inch pan cover with tin foil and bake at 350 degrees for 45 minutes or until potatoes are done, uncover and top with shredded cheese the last 15 minutes until melted and serve. I usually double the recipe if I am having a family get together. Enjoy!
• 2. You could also use the Country style hasbrowns if you prefer.

Steps:

• In a 4-qt. slow cooker, combine the first 6 ingredients. Stir in hash browns and 1-1/2 cups cheese. Cook, covered, on low until potatoes are tender, 4-5 hours, sprinkling with remaining cheese during the last 5 minutes.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish.
• Arrange sliced potatoes in the casserole dish; season with salt.
• Melt butter in a saucepan over medium heat. Stir in flour until a paste forms. Pour in milk gradually, stirring constantly, until a thick white sauce forms, about 5 minutes. Stir in cheese and remove from heat. Pour sauce over the potatoes.
• Bake in the preheated oven until potatoes are cooked through and tops are lightly browned, about 1 hour.

Steps:

• Preheat the oven to 375 degrees F.
• Butter a 12-inch cast-iron skillet. Arrange half of the potatoes in the skillet. Sprinkle with salt and pepper, half the chives, and half of each of the Gruyère, Cheddar and fontina cheeses. Repeat the layers once.
• Heat the cream, garlic, nutmeg, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium saucepan over medium heat until bubbles form around the edges, about 3 minutes. Remove from the heat and stir in the sour cream. Pour the cream mixture over the potatoes in the skillet. Cover tightly with aluminum foil. Bake until the potatoes can be easily pierced with a knife, about 45 minutes.
• Uncover and bake until the cheese is browned and the edges are bubbly, about 15 minutes. Broil for 2 minutes, if desired. Remove the skillet from the oven and sprinkle with more chives before serving.

Steps:

• Preheat oven to 425°F. Pierce each of the sweet potatoes in several places with fork. Place them on a baking sheet lined with parchment paper and bake for about 55-60 minutes or until tender when pierced with knife. Cool slightly (until you can handle them).
• Cut the sweet potatoes in half, lengthwise. Using a spoon, scoop the potato pulp into a bowl then add the butter and brown sugar to potatoes. Using a handheld mixer, beat until smooth. Add the sherry and season the potatoes generously with salt and pepper. Transfer the potatoes to a saucepan and reheat them gently over medium-low heat before serving.

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:

• 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.