Best 7 Cheesy Potatoes Ii Recipes

EASY CHEESY POTATOES

Steps:

• Preheat oven to 375 degrees and grease a 9 x 13 inch baking dish.
• Add the potatoes to a large pot of cold water. Bring the mixture to a boil and cook for 10-12 minutes or until fork tender., then drain and add to the baking dish
• Meanwhile, bring the chicken broth and butter to a boil in a medium sauce pan.
• In a measuring cup, whisk together the milk, flour, garlic powder, and onion powder. Pour the milk mixture into the boiling broth and continue to cook, whisking constantly, until the mixture is thickened. Season to taste with salt and pepper.
• Lower the heat and stir in sour cream and 1 1/2 cups of the cheddar until melted.
• Pour the sauce over the potatoes along with most of the green onions. Top with remaining 1 1/2 cups cheese. Bake for 20 minutes or until cheese is browned and mixture is bubbly. Top with the remaining green onions before serving.

EASY CHEESY POTATOES

Steps:

• Preheat oven to 375˚F and grease a 9x13 inch baking dish.
• If using fresh potatoes, place in a saucepan with cold water. Simmer 12-14 minutes or until fork tender. Drain and allow to cool slightly.
• Melt butter, add sour cream, soup, onion and 1 ½ cups cheese.
• Toss in the potatoes (or frozen hash brown potatoes) and combine. Spread into a prepared baking dish.
• Top with remaining cheese and bake for 28-30 minutes or until browned and bubbly.

COMFORTING CHEESY POTATOES

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.

CHEEZY POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large baking dish, mix together potatoes, soup and sour cream. Mix in cheese and butter. Salt and pepper to taste, if desired. Top the mixture with potato chips.
• Bake 60 minutes in the preheated oven, or until the mixture is bubbly and lightly brown.
• Remove from oven and let stand 15 minutes before serving.

CHEESY POTATO SOUP II

Steps:

• Melt the butter in a large pot over medium heat. Saute the onions and celery in the butter for 5 to 10 minutes, or until tender.
• Stir in the water and potatoes, bring to a boil and then simmer until the potatoes are tender. Add the cheese and stir until melted.
• In a separate small bowl, combine the flour and the milk and stir well until the flour is mostly dissolved. Pour this into the soup slowly, stirring constantly, until soup has thickened, about 5 minutes. Garnish with the parsley.

CHEESY POTATOES

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.

FAVORITE CHEESY POTATOES

Steps:

• Preheat oven to 350°. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-12 minutes. Drain. Cool slightly., In a large bowl, mix soup, onion dip, milk, sour cream, parsley, salt and pepper; gently fold in potatoes and cheese. Transfer to a greased 13x9-in. baking dish., Bake, covered, 30 minutes. Uncover; bake until heated through and cheese is melted, 15-20 minutes longer. Just before serving, stir to combine; sprinkle with additional parsley. (Potatoes will thicken upon standing.) Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake as directed until heated through and a thermometer inserted in center reads 165°, increasing covered time to 1-1/4 to 1-1/2 hours. Uncover; bake until lightly browned, 15-20 minutes longer. Just before serving, stir to combine. If desired, sprinkle with additional parsley.