Cheesy Potatoes N Peppers Recipes

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.

CHEESY HASH BROWNS

Steps:

• Cook bacon and onions in large skillet on medium-high heat until bacon is crisp, stirring occasionally.
• Add potatoes and peppers. Cook on medium heat 10 min. or until heated through, stirring occasionally.
• Top with cheese; cook 30 sec. or until melted.

POTATOES AND PEPPERS

Steps:

• Heat oil in a large frying pan over medium-high heat. Fry the potatoes for 5 minutes, then add the peppers and onions. Season with salt and pepper. Cook for at least 15 minutes, turning potatoes frequently, or until potatoes start to look mushy.

FIESTA CHEESY POTATOES

Steps:

• In a large skillet over medium heat, cook potatoes and onion in butter for 5 minutes, stirring occasionally. Stir in the corn, chilies, salt and pepper. , Cook, uncovered, for 8-10 minutes or until potatoes are tender and lightly browned, stirring occasionally. , Sprinkle with cheese. Remove from the heat; cover and let stand for 1-2 minutes or until cheese is melted.

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.

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 11-in. x 7-in. x 2-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; bake at 350 degrees F for 1-1/4 hours. Uncover and bake 10-15 minutes longer or until potatoes are tender and sauce is thickened.

CHEESY POTATOES

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 for 45 minutes or until potatoes are tender. Sprinkle with cheese and bake, uncovered for a few minutes or until cheese melts.

QUICK CHEESY POTATOES

Steps:

• 1. This is a 2 step cooking process using the Instant Pot and your oven.
• 2. Peel the potatoes and slice evenly into 1/8" to 1/4" slices. Place into a bowl of cold water while beginning the recipe.
• 3. In a small bowl mix the 3 Tbsp melted butter with the Panko bread crumbs. I prefer to use unseasoned but if you enjoy a bit of garlic or parmesan cheese or pepper feel free to add those to the crumbs. Set aside.
• 4. Plug in the Instant Pot and set the controls to Saute. Put 2 Tbsp of butter into the Instant Pot and when it has begun to melt toss in the chopped onion and celery. Stir for a few minutes while the vegies soften. Once the vegies have softened add the cayenne pepper and chicken stock and stir.
• 5. Hit cancel on the control panel. Drain the potatoes and shake off excess water. Place your steamer basket into the Instant Pot and layer your potatoes evenly . Lock lid in place. Turn your release valve to Sealing. On the control panel select Pressure cook, high and set your timer for 5 minutes.
• 6. Preheat oven to 425. Spray a 7x11 baking dish then set aside.
• 7. When the cook time ends, turn off the Instant Pot and do a quick pressure release. When the valve drops, carefully remove the lid. Remove the potatoes and steamer basket from the Instant Pot and place the potatoes into the prepared baking dish.
• 8. Add the milk and shredded cheeses to the liquid in the Instant Pot and stir to melt the cheese. Pour the cheese mixture from the Instant Pot over top of the potatoes. Using a spatula gently turn the potatoes to coat.
• 9. Evenly distribute the prepared panko mixture over top of the potatoes. Cover with foil and bake for 10 minutes. Remove the foil and bake for another 5 - 10 minutes or until bubbly and the bread crumbs are toasty brown. Allow it to sit for a couple of minutes before serving with salt and pepper to taste.

EASY CHEESY SALSA POTATOES

Steps:

• Heat oven to 350°F.
• Grease 13x9-inch (3-quart) baking dish or pan.
• In large bowl, combine cheese, salsa, onion, sour cream, soup and pepper; mix well.
• Add potatoes; mix well.
• Spread in greased dish.
• In small bowl, combine bread crumbs and butter; mix well.
• Sprinkle over potatoes.
• Bake at 350°F.
• for 45 to 60 minutes or until cheese is melted and potatoes are tender.