Recipes for "cheesy potatoes"

Preheat the oven to 350 degrees F (175 degrees C).

Mix potatoes, condensed soup, and sour cream together in a large baking dish; mix in cheese, butter, salt, and pepper to taste. Top mixture with potato chips.

Bake in the preheated oven until the mixture is bubbly and lightly brown, about 1 hour.

Remove from oven and let stand 15 minutes before serving.

Preheat the oven to 350 degrees F (175 degrees C).

Melt 6 tablespoons butter in a skillet over medium heat. Add onion and garlic; cook and stir until onion is slightly softened, 5 to 10 minutes. Set aside off heat.

Combine potatoes, Mexican cheese blend, sour cream, condensed soup, and onion-garlic mixture in a bowl; transfer to a 9x13-inch baking dish.

Combine corn flakes, 2 tablespoons melted butter, and garlic salt in a bowl; sprinkle over potato mixture. Cover the baking dish with aluminum foil.

Bake in the preheated oven for 30 minutes. Remove foil; continue baking until topping is lightly browned, about 30 minutes more.

Layer potatoes, onion, cheese, salt and pepper into a microwave-safe casserole dish. Once finished layering, place 1 teaspoon of butter 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.

Preheat the oven to 400 degrees.

In a small skillet over medium low heat, melt the butter. Add the garlic and herbs and saute until fragrant, 3-5 minutes.

Slice the sweet potatoes and Russet potatoes into very thin slices (1/4 inch thickness or less). Toss the potatoes with the cream, salt, and herb garlic mixture.

Arrange half of the potatoes evenly in a 9×13 baking dish. Top with one cup of the cheese and 1/4 cup chicken broth. Arrange the remaining potato slices evenly over the top and cover with the remaining broth, cheese, and crushed chips.

Cover with foil and bake for 35 minutes. Remove foil and bake for another 15-20 minutes, turning the heat up to 425 for extra browning. There will be some liquid in the bottom of the pan – that is THE MOST DELICIOUS sauce so try to get a little bit of that on each individual serving.

Preheat the oven to 350 degrees F (175 degrees C).

Place cheese in a large microwave-safe bowl and heat in the microwave until melted. Stir in potatoes, mayonnaise, and onion. Spread mixture into a 9x13-inch baking dish and top with bacon bits.

Bake in the preheated oven until hot and bubbly, about 1 hour.

Grease a slow cooker with cooking spray.

Stir together frozen hash browns, condensed soup, evaporated milk, and 1/2 of the French fried onions in a large bowl until well combined. Pour into the prepared slow cooker.

Cook on Low for 8 hours or High for 4 hours. Top with remaining French fried onions just before serving.

Preheat grill for medium-high heat.

Coat one side of a piece of aluminum foil large enough to hold all the potatoes and vegetables with cooking spray. Place the potatoes, onion, and green bell pepper in the center of the foil, and season with salt and pepper to taste. Then place small pats of the butter or margarine over the vegetables.

Carefully seal all the edges of the foil around the vegetables to form a packet. (Note: Double wrapping will help to prevent burning.)

Place packet on the preheated grill, and grill for 20 minutes. Turn packet, and grill for 10 more minutes.

Carefully open packet, check for tenderness with a fork. If tender, sprinkle the cheese over the vegetables and allow it to melt. Transfer to a platter, and serve with your main entree.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a deep 9x13-inch baking dish with cooking spray.

Place yellow and red potatoes into a large pot and cover with salted water; bring to a boil. Cook until soft, about 10 minutes. Drain.

Combine mozzarella cheese, Cheddar cheese, sour cream, and mayonnaise in a large bowl; mix well.

Slowly add potatoes and toss; use a wooden spoon or flat spatula to avoid mashing potatoes.

Pour potatoes into the prepared baking dish. Dot butter over the top and cover with aluminum foil.

Bake in the preheated oven for 25 to 30 minutes. Remove from the oven and turn on the oven's broiler.

Uncover the dish, return to the oven, and broil until the top is golden brown, about 5 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 13x9-inch baking pan with a non-stick cooking spray. Cut sausage into 1/2-inch cubes. Combine all ingredients in a large bowl.

Spread mixture evenly in the prepared pan. Bake for 40 to 45 minutes or until lightly browned. Let stand 5 minutes before serving.

Melt butter in a large pot over medium heat. Sauté onions and celery in hot butter until tender, 5 to 10 minutes.

Stir in water and potatoes. Bring to a boil and simmer until potatoes are tender. Add cheese and stir until melted.

Stir milk and flour together in a medium bowl until flour is mostly dissolved; pour slowly into soup, stirring constantly. Cook until soup is thickened, about 5 minutes.

Portion soup into bowls and garnish with parsley to serve.

Cook bacon in a large, deep skillet over medium-high heat until evenly browned. Transfer to a paper towel-lined plate and crumble; leave grease in the pan.

Heat bacon grease over medium heat, then stir in butter. Add onion and potatoes. Cover the pan and cook, stirring occasionally, until potatoes are golden brown.

Crack eggs on top of potatoes and stir gently to combine. Sprinkle with salt, pepper, Cheddar, and bacon. Continue cooking until eggs are firm and cheese is melted.

Melt butter and olive oil in a large pot over medium-high heat; add leeks, onion, garlic, bay leaves, and coriander and sauté until onions are softened and translucent, about 7 minutes. Add potatoes and chicken bouillon to the pot and pour enough chicken stock over the top to cover vegetables. Bring to a boil, reduce heat to medium-low and simmer, stirring occasionally, until vegetables are tender, about 20 minutes.

Mash potatoes to desired consistency with a potato masher. Stir Colby-Monterey Jack cheese and cream into potato mixture, return soup to a simmer, and cook until cheese melts and soup is hot, about 15 minutes more. Season with salt and pepper. Remove and discard bay leaves.

Ladle soup into bowls and top with chives.

Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire.

Cut 2 lengths of heavy-duty aluminum foil approximately 18 inches square, placing one on top of the other for strength. Spray the top one with nonstick spray.

Spread potatoes on the prepared foil leaving plenty of room to fold up later. Scatter onion over potatoes, then slice margarine over potatoes. Layer Parmesan, mozzarella, and Cheddar cheeses over potatoes. Season with salt and pepper. Bring opposite edges of the foil together and seal.

Place the packet directly onto the campfire and cook until potatoes are soft, about 35 minutes.

Lightly butter or grease a 9x13-inch baking dish.

In a medium pot, melt 1/4 cup butter over medium heat. Add diced onions and cook for 3 to 4 minutes until onions turn translucent but not browned. Then add minced garlic and cook for 30 seconds.

Stir in flour and continue to cook for a minute or two until the flour turns a tan color. Slowly whisk in stock and bring sauce to a slight simmer. The sauce will thicken as it heats. Once the sauce is thick like gravy, stir in the cheddar cheese and season with salt and pepper. Remove from heat.

In a large bowl add the frozen hash browns and pour the sauce over the hash browns. Stir together well to combine and transfer to the prepared baking dish. Smooth the top.

Place the casserole in the center rack of your oven and bake for 45 minutes at 400°F. Then turn on the broiler and broil for 5 minutes on high to crisp up the top of the casserole. If your casserole dish is not broiler-safe, then turn the oven up to 500°F and bake for 3 more minutes.

Let the casserole cool slightly but serve while warm.

Leftovers keep in the fridge for 5 days. Reheat in the microwave until warmed through.

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Slice serrano peppers into thin coins. Heat a few tablespoons of olive oil over medium heat in a small skillet. Once it is hot, add serrano coins and cook for 2 to 3 minutes until they start to brown. Remove the coins from the skillet and let drain on a paper towel. Season with a pinch of salt.

Place hash browns in the bottom of a 9x13-inch baking dish. Stir soup, onion, sour cream, cheese, salt, and pepper together in a medium bowl until well combined; pour over hash browns. Crush cereal and mix with melted butter; sprinkle on top of casserole; cover and let rest in refrigerator 24 hours.

Preheat the oven to 325 degrees F (165 degrees C).

Bake casserole in preheated oven until golden, hot, and bubbly, about 45 minutes.

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; whisk in flour to form a thick paste. 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 potatoes.

Bake in the preheated oven until potatoes are tender and the tops are golden brown, about 1 hour.

Heat oil over medium heat in large skillet. Add potatoes; cook 10 minutes, or until potatoes are browned and tender, stirring frequently.

Stir in bacon, red pepper, chives, garlic and basil. Cook 3 minutes, until red pepper is crisp-tender, stirring frequently. Add 1 cup cheese; stir until melted. Season to taste with salt and pepper. Top with remaining cheese.

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.

Place the potatoes in the baking dish. Season with chili powder, salt, and pepper. Evenly distribute the butter over the potatoes.

Cover dish with aluminum foil, and bake 1 hour in the preheated oven, until potatoes are tender. Remove from oven, and mix in the cheese and Ranch dressing. Continue cooking 10 minutes, or until cheese is melted and bubbly.

Dice the potatoes. Toss them in a little olive oil and taco seasoning. Roast them at 400 degrees until golden brown and tender (about 15-20 minutes).

Combine black beans, tomatoes, and taco seasoning.

In a shallow baking dish, layer roasted potatoes, black bean mixture, and cheese. Repeat.

Bake another 10 minutes until cheese is melted. Top with your favorite toppings!

1. Preheat the oven 400° F. Lightly grease a 12 cup muffin tin.

2. Cut the potatoes using a Mandoline or very sharp knife into 1/8 inch thin slices.

3. In a large bowl, stir together the butter, oregano, thyme, garlic, both cheeses, and a large pinch of both salt and pepper. Add the potatoes and toss well to coat. Layer the potatoes evenly among the prepared muffin tin, stacking the layers all the way to the top. The potatoes will shrink down as they cook.

4. Cover with foil and place on a baking sheet. Transfer to the oven and roast for 30 minutes. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are tender and golden. Run a butter knife around the edges of each stack to release them. Serve immediately, sprinkled with a little sea salt.

Place peeled, cut potatoes into a 2 quart-sized pot. Cover with an inch of cold water. Add a tablespoon of salt to the water. Cover and bring to a boil. (Keep your eye on the potatoes, it's easy to overcook them.)

As soon as the water is boiling, uncover and boil for 6 minutes, or until the potatoes are just tender enough so that you can insert a fork into them. The potatoes should be on the slightly underdone side.

Drain the potatoes and put them immediately into a serving bowl. Layer the cheese slices over them and put a plate over the bowl to cover, so that the steam from the potatoes melts the cheese.

Let sit for several minutes, then gently fold over with a spoon to spread the melted cheese around.

Pour cream over the potatoes and cover again until served.

If the potatoes are on the over-cooked side and fall apart as you toss them in the cheese, you can add the cream anyway and mash them for spicy, cheesy mashed potatoes. If the potatoes are still not quite cooked enough and the cheese is not quite melted enough, you can put them in a microwave for 20 seconds or so.

Coat slow cooker with cooking spray.

Combine potatoes, Cheddar and Monterey Jack cheese, cream of celery soup, and sour cream in the prepared slow cooker; place ham on top. Cover slow cooker.

Cook on Low for 5 to 6 hours. Stir well before serving.