Cheesy Griddle Potato Rounds Recipes

CHEESE AND BACON POTATO ROUNDS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Brush both side of potato slices with butter; place them on an ungreased cookie sheet. Bake in the preheated 400 degrees F (200 degrees C) oven for 30 to 40 minutes or until lightly browned on both sides, turning once.
• When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted

CHEESY GRIDDLE POTATO ROUNDS

Steps:

• 1. Scrub potatoes or peel. Slice into fairly thin rounds. I used my mandolin on the thickest setting.
• 2. I used my electric flat griddle and used my 18Qt. electric roaster LID as a cover, and kept them covered the entire cooking time, as well as when the cheese was melting. You could invert a rimmed cookie sheet as well.
• 3. I drizzled olive oil and rubbed the entire surface. Then placed the potato slices side by side on griddle. Then I drizzled a little more olive oil on potatoes and sprinkled with Mrs. Dash original blend. I set the griddle between 250-300°, just high enough to slowly cook them.
• 4. After about 30 min I flipped them and sprinkled more Mrs. Dash and some red pepper flakes and cook about 20 min longer. Cook time will vary depending on heat, but you don't want too high a heat or your potatoes will burn and won't be tender.
• 5. Once potatoes were tender I sprinkled grated Asadero cheese on top, turned heat to lowest setting until cheese melted. Then I sprinkled with chopped cilantro.

BAKED POTATO ROUNDS RECIPE

Steps:

• Preheat oven to 350.
• Begin by washing potatoes and slicing into thin rounds (about ¼" thick).
• Place potatoes in a pot filled with water and bring to a boil. Cook for 3-4 minutes. Drain and pat dry potatoes.
• Place foil on a baking pan and spray with cooking spray. Place potatoes on pan. Brush lightly with melted butter.
• Sprinkle on garlic salt, cheeses and crumbled bacon pieces.
• Bake for 16-18 minutes and serve with sour cream. ENJOY!

CHEDDAR CHEESE ROUNDS

Steps:

• Process pecans, flour, and cornstarch in food processor until finely ground. Add remaining ingredients and pulse until dough forms. Turn dough out onto lightly floured surface and roll into two 8-inch logs. Wrap tightly with plastic wrap and refrigerate until firm, at least 1 hour or up to 3 days.
• Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees. Line 2 baking sheets with parchment paper. Slice logs into 1/4-inch rounds and place 3/4 inch apart on prepared baking sheets. Bake until golden, about 15 minutes, switching and rotating baking sheets halfway through baking. Let cool 3 minutes on sheets, then transfer to wire rack and cool completely. Serve. (Rounds can be kept in airtight container at room temperature for up to 3 days.).
• Make Ahead: At the end of step 1, logs can be wrapped in plastic, then foil, and frozen for up to 1 month. Defrost in refrigerator before proceeding with step 2.

POTATO ROUNDS

Steps:

• Place the potatoes in a large pot with enough water to cover. Bring to a boil, and cook until tender when pierced with a fork, about 20 minutes. Drain, and cool.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Cook bacon in a large skillet over medium-high heat until crisp. Drain, cool, and crumble.
• Slice the potatoes into 1/4 inch rounds, and arrange them in a single layer on the baking sheet. Sprinkle a few crumbles of bacon onto each round, then top with some shredded Cheddar cheese.
• Bake for 15 minutes in the preheated oven, or until cheese is melted and lightly browned.