Best 6 Dads Favorite Cheesy Potatoes In Foil Recipes

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.

CHEESY POTATOES FOIL PACKETS

Steps:

• Prepare 4 sheets 12" x 10" of aluminum foil.
• Peel and dice potatoes.
• Place one diced potato per sheet of foil. Add one tablespoon of diced onion. Place one tablespoon of butter on top of potatoes and drizzle one tablespoon of olive oil. Season potatoes with salt and pepper. Bring the longer sides of foil sheet together and make a couple of 1" folds to close. Make sure to leave enough room for the steam. Close tightly the shorter sides.
• Place foil packets on a large baking sheet.
• If baking in the oven: preheat to 375 degrees F. Place baking sheet in the oven and bake for 18 to 20 minutes. Carefully, open the pockets and allow steam to escape. Check if potatoes are soft. Sprinkle shredded cheese, dividing evenly over all pockets. Scrunch down the sides of foil and place sheet back in the oven to melt the cheese. You can broil them for 2 minutes, if desired.
• If cooking on the grill: preheat grill to medium heat. Place foil packs on the grill, close and cook for 10 minutes. Flip over and cook for 10 more minutes. Carefully open packs and allow steam to escape. Check if potatoes are done. Top with cheese and close packs for few more minutes to melt the cheese.
• Serve.

DAD'S CREAMY & CHEESY AU GRATIN POTATOES

Steps:

• Preheat the oven to 375 degrees F. Spray a 2 quart square baking dish (or an 8x12 is good) with nonstick cooking spray or grease with butter or oil.
• Place sliced potatoes in three tight slanted rows as indicated in the photos. You don't want them to be overly tight, make sure you leave enough space so the potato slices are slightly slanted. Add in onion slices in between the rows and on top of potatoes. Basically wherever you can fit them.
• Next make your sauce: add in 2 tablespoons of butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a simmer; it should be a similar consistency to creamy gravy.
• Turn heat to low and stir in shredded cheddar cheese, garlic powder, salt and pepper. Taste and add more salt and pepper, if necessary.
• Pour the sauce evenly over the potatoes and onions to cover them. Don't worry, the sauce will get nice and creamy while baking.
• Cover the pan with foil, then bake for 45 minutes.
• After 45 minutes, remove foil, sprinkle top of potatoes with 1/2 cup shredded gruyere (or more cheddar) and ¼ cup parmesan. Return to the oven and bake for 30-45 more minutes or until potatoes are done and nice and golden brown on top. (Potatoes are done when the middle of the potatoes can be easily pierced with a fork.) Remove from the oven and garnish with fresh chopped parsley. Enjoy!

CHEESE-TOPPED POTATOES IN FOIL

Steps:

• Prepare campfire or grill for medium heat. In a large bowl, toss potatoes with onion, bacon, butter, salt and pepper. Place on a large piece of greased heavy-duty foil (about 36x12-in. rectangle). Fold foil around potatoes, sealing tightly., Cook on campfire or in covered grill until potatoes are tender, about 15 minutes per side. Open foil carefully to allow steam to escape; place cheese over potatoes. Cook until cheese is melted, 1-2 minutes. If desired, serve with sour cream.

CHEESY BACON RANCH POTATO FOIL PACKS

Steps:

• Heat gas or charcoal grill. Cut 2 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
• Add cut potatoes to medium bowl. Drizzle with oil; sprinkle with ranch dip mix. Add jalapeño chile; stir until evenly coated. Place equal amount of mixture on center of each sheet of foil. Evenly sprinkle with bacon.
• Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packs on grill over medium heat. Cover grill; cook 12 minutes. Rotate packs 1/2 turn; cook 12 to 14 minutes longer or until potatoes are tender. Remove packs from grill, cut large X across top of each pack. Carefully fold back foil, and sprinkle potatoes with cheese. If desired, garnish with sliced jalapeño chile.

DAD'S FANCY FIVE-CHEESE POTATOES AU GRATIN

Steps:

• Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
• Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups shredded cheese; cook and stir 1 min. or until melted. Stir in mustard.
• Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
• Bake 25 to 30 min. or until heated through. Top with remaining cheeses; bake 5 min. or until shredded cheese is melted.