Cheesy Potato Bake Recipes

BAKED CHEESY POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In the microwave, melt cheese in a large microwave-safe bowl. Stir in mayonnaise, potatoes and onions. Spread in a 9x13 inch baking dish and top with bacon bits.
• Bake in preheated oven for 1 hour, or until hot and bubbly.

CHEESY RANCH POTATO BAKE

Steps:

• 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.

CREAMY CHEESE & POTATO BAKE

Steps:

• Heat oven to 190C/170C fan/gas 5. Boil the potatoes for 3 mins to soften a little, then drain. When cool enough to handle, slice into 5mm pieces. Cook the onion in the butter in a pan until softened, about 5 mins, then pour over the wine, milk and cream and heat through. Place the potato slices into a large bowl, pour over the cream mixture, sage leaves and half the cheese. Carefully stir until the potato slices are coated.
• Grease a large baking dish (about 20 x 30cm) with a little butter, then tip the potatoes in. Smooth over the top, scatter over the remaining cheese and season with black pepper. Cover with foil and cook for 30 mins, then uncover and cook 30-40 mins more until a fork slides in easily and the top is golden brown.

CHEESY POTATO BAKE

Steps:

• In a bowl, combine the six ingredients.
• In a greased 1 quart baking dish, layer a fourth of the potatoes and a fourth of the cheese mixture. Repeat layers three times.
• Cover and bake at 400 degrees for 60 minutes or until potatoes are tender.

CHEESY POTATO BAKE

Steps:

• Thinly slice the potatoes and place in a greased shallow 2-qt. baking dish. In a small skillet, melt butter; stir in the onion, salt, thyme and pepper until onion is coated with butter. , Spoon over potatoes. Cover and bake at 425° for 45 minutes or until potatoes are tender. Sprinkle with cheese and parsley. Bake, uncovered, 15 minutes longer or until cheese is melted.

CHEESY POTATO BAKE

Steps:

• 2 DAYS (48 hours) before serving, boil potatoes, in their skins, until just fork-tender (about 40 minutes). Drain well, cool, and refrigerate, covered, for 2 days to dry.
• Pre-heat oven to 350°. In a saucepan, warm the half-and-half, butter, salt, and pepper, just until butter is melted.
• Peel potatoes and coarsely grate (I use food processor). Grate the cheddar cheese, and add ALL BUT ABOUT A CUP OR TWO of cheese), plus all of the parmesan to the potatoes, in a large mixing bowl. Add the milk/butter mixture and toss to combine.
• Spray a casserole dish or 9 x 13 baking dish with Pam, and pour in potatoes. Bake for 1 hour, uncovered. Top with the remaining cup of cheese and bake another 15 minutes, until golden brown and deeeeelicious.

CHEESY POTATO BAKE

Steps:

• Thinly slice the potatoes and place in a greased shallow 2-quart baking dish.
• In a small saucepan, heat butter, onion, salt, thyme and pepper until the butter is melted.
• Drizzle over potatoes.
• Cover and bake at 425 degrees for 45 minutes or until tender.
• Sprinkle with cheese and parsley.
• Bake, uncovered, 15 minutes longer or until the cheese melts.