Best 5 Cheesy Onions Wpeppers Garlic Supper Potatoes Recipes

CHEESY ONION POTATOES

Steps:

• If you are using unpeeled potatoes make certain to wash and scrub the skin, and if you are slicing the potatoes ahead of time and soaking in water the potatoes must be dried with a paper towel before using in this recipe.
• Place the hot melted butter in a bowl; add in garlic powder,dry onion soup and cayenne pepper; mix to combine and allow to sit for about 30 minutes to soften the onion flakes (you may leave it sit for more time if desired) stir occasionally.
• Slice the potatoes into quarters, then place in a large roasting pan; sprinkle with freshly ground black pepper.
• Pour the butter mixture over the potatoes; toss to coat (I use my hands for this).
• Preheat oven to 400 degrees F.
• Set oven rack to bottom position.
• Bake uncovered 30 minutes.
• Remove and stir the potatoes.
• Place back in the oven and bake uncovered for another 20- 30 minutes or until just fork tender, removing and stirring another time while cooking (cooking time will depend on the thickness of the potatoes).
• Sprinkle with cheese and green onions over the hot potatoes.
• Serve immediately.

CHEESY POTATOES 'N' PEPPERS

Steps:

• In a large skillet, saute onion in butter until tender. Whisk in flour, salt and pepper until blended. Gradually add milk. Bring to a boil over medium heat. Cook and stir for 2 minutes or until sauce is thickened. Remove from the heat. Stir in cheese until smooth., Place half of the potatoes in two greased 11x7-in. baking dishes. Pour half of sauce over potatoes. Top with half to two-thirds of peppers and remaining potatoes. Pour remaining sauce over potatoes. Sprinkle with remaining peppers., Cover and bake at 350° for 1-1/4 hours. Uncover; bake 10-15 minutes longer or until potatoes are tender and sauce is thickened.

THE BEST CHEESY SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a Dutch oven, melt butter over medium heat. Add onion, mustard, salt and pepper; cook until onion is tender, 6-8 minutes. Add garlic; cook until fragrant. Whisk in flour; continue whisking 3-5 minutes., Whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, until thickened slightly, 8-10 minutes. Gradually stir in 2 cups shredded cheddar cheese; stir in Monterey Jack cheese. Add potatoes and toss to coat. Simmer 10 minutes, stirring frequently., Transfer potato mixture to a greased 13x9-in. baking dish. Top with remaining cheddar cheese. Bake, uncovered, for 1 hour. Top with bread crumbs; return to oven until potatoes are tender, 10-15 minutes. Let stand 15 minutes before serving. If desired, sprinkle with chives.

CHEESY BAKED ONIONS

Steps:

• Slice onion and separate into rings; place in a greased 1-qt. baking dish and set aside. In a small saucepan over low heat, melt the butter. Stir in the flour and salt until smooth. Gradually add milk; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in cheese until melted. , Pour over onions. Bake, uncovered, at 350° for 45-50 minutes or until onions are tender and cheese is browned.

CHEESY POTATOES WITH ONIONS

Steps:

• Set oven to 400 degrees.
• Butter a 13 x 9-inch baking dish.
• Cook the sliced potatoes in boiling water for about 5 minutes; drain.
• Layer one-third of the partially-cooked potatoes in bottom of the baking dish, then one-third of onion slices, then one-third of the cheese slices.
• Sprinkle with salt and pepper, then repeat layers two more times.
• Sprinkle top with the shredded cheddar.
• For the sauce; in a medium heavy saucepan melt butter over low heat.
• Add in flour and cayenne then stir for 1 minute.
• Slowly add in milk; whisk or stir until bubbly and thickened (about 3 minutes).
• Pour the sauce over the cheese and potato mixture.
• Bake for about 35 minutes or until golden.
• Let stand for 10 minutes before serving.