Crispy Cheesy Potatoes Oamc Recipes

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CRUNCHY CHEESE POTATOES



Crunchy Cheese Potatoes image

"THESE POTATOES are delicious, and they live up to their crunchy name! I make them often since they're easy to prepare and can be made ahead of time. This dish is always 'pretty as a picture' when it comes out of the oven!"

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 9

1 cup sour cream
1/2 cup milk
1 tablespoon minced chives
1/2 teaspoon salt
1/4 teaspoon pepper
6 medium potatoes, peeled and sliced 1/4 inch thick
1 cup shredded sharp cheddar cheese
1/2 cup finely crushed cornflakes
Additional minced chives, optional

Steps:

  • In a large bowl, combine sour cream, milk, chives, salt and pepper. Add potatoes and mix thoroughly. Spread in a 15x10x1-in. baking pan. Combine cheese and cornflakes; sprinkle over potatoes. Bake at 350° for 50-60 minutes or until potatoes are tender. Sprinkle with additional chives if desired.

Nutrition Facts :

CRISPY CHEDDAR POTATOES



Crispy Cheddar Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Microwave 1 1/2 pounds small Yukon Gold potatoes, turning halfway through, until tender, 10 to 12 minutes; let cool slightly. Break into chunks. Toss with 2 tablespoons olive oil, 2 smashed garlic cloves, 3/4 teaspoon kosher salt and a few grinds of pepper. Roast on a baking sheet at 450 degrees F, stirring once, until browned and crisp, about 30 minutes. Sprinkle with shredded sharp cheddar and chopped chives.

CHEEZY POTATOES



Cheezy Potatoes image

This easy to make casserole is packed with potatoes and Cheddar cheese. It's a perfect side dish for any Thanksgiving table.

Provided by TRISHAD

Categories     Side Dish     Potato Side Dish Recipes

Time 1h30m

Yield 8

Number Of Ingredients 6

1 pound frozen Southern-style hash brown potatoes
1 (10.75 ounce) can condensed cream of potato soup
1 (16 ounce) container sour cream
1 (16 ounce) package shredded Cheddar cheese
½ cup butter, melted
1 cup crushed potato chips

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.

Nutrition Facts : Calories 573.2 calories, Carbohydrate 22.4 g, Cholesterol 115.8 mg, Fat 49.6 g, Fiber 1.8 g, Protein 18.2 g, SaturatedFat 29.2 g, Sodium 769.5 mg, Sugar 0.7 g

CHEESY CHICKEN BUNDLES- OAMC



Cheesy Chicken Bundles- OAMC image

You just cant go wrong with this tasty chicken dish. I would be proud to serve it to company, and yet it is so easy that it is great for any day of the week. Crispy and flavorful on the outside, moist and juicy on the inside...and a real kid-pleaser. Why not add some red potatoes in the same dish alongside the chicken (poke holes in them or half if large) and bake for an easy side? Lovely served with a green salad for a complete meal with minimal effort. Recipe easily tripled for OAMC. Enjoy! From the book: Don't Panic: Dinner's in the Freezer

Provided by Munchkin Mama

Categories     Kid Friendly

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup breadcrumbs (or use crushed up crackers)
1/2 cup cheddar cheese, shredded
1/2 cup parmesan cheese, grated plus
1/4 cup parmesan cheese, for topping
1 teaspoon salt
1/4 teaspoon pepper
4 -6 boneless chicken breast halves
1/2 cup butter, melted plus
2 tablespoons butter, melted for topping

Steps:

  • Mix together bread crumbs, cheeses, salt and pepper. Dip chicken pieces in melted butter and then in cheese/bread crumb mixture. Roll the breast up or tuck in the sides to form a little bundle.
  • (To freeze: wrap each raw chicken bundle in plastic wrap and then place in freezer bags. Thaw and follow baking directions below.).
  • To Bake: Place in large baking dish. Pour remaining butter on top and sprinkle with remaining Parmesan. Bake, uncovered, at 350 for 1 hour, until chicken is crispy.

Nutrition Facts : Calories 461.4, Fat 31.9, SaturatedFat 17.9, Cholesterol 126.6, Sodium 951.6, Carbohydrate 13.7, Fiber 0.8, Sugar 1.3, Protein 29.2

CRISPY, CHEESY POTATOES (OAMC)



Crispy, Cheesy Potatoes (Oamc) image

Nice comfort dish simular to potato casserole from Cracker Barrel. Don't forget to attach the crumbs to the bag somehow. Recipe makes 3 meals.

Provided by Chef Buggsy Mate

Categories     Potato

Time 1h30m

Yield 3 sides, 6-8 serving(s)

Number Of Ingredients 7

96 ounces frozen shredded hash browns
3/4 cup onion, chopped
48 ounces sour cream
4 1/2 cups cream of chicken soup, slightly thinned with milk
4 1/2 cups cheddar cheese, shredded
6 cups corn flakes cereal
1 cup butter, melted

Steps:

  • ASSEMBLY DIRECTIONS:.
  • Thaw the potatoes just slightly and break them apart well.
  • Mix the onion, sour cream, cream of chicken soup and cheddar cheese.
  • Stir in half of the potatoes and mix well.
  • Stir in remaining potatoes.
  • In another bowl or pan, melt the butter.
  • Stir the cornflakes into the melted butter.
  • FREEZING AND COOKING:.
  • Place the potatoe mixture in freezer bags.
  • Label and freeze.
  • Place corn flake/butter mixture into a small freezer bag or container.
  • Attach to the potato mixture.
  • TO SERVE:.
  • Thaw potatoes and crumb topping.
  • Put into a sprayed or greased 9x13 pan and top with the crumb mixture.
  • Bake at 350 degrees for 1 hour.

CHEESY SCALLOPED POTATOES



Cheesy Scalloped Potatoes image

Ultra creamy and rich, these cheesy scalloped potatoes are full of great classic flavors!

Provided by The Chunky Chef

Categories     Side Dish

Time 1h50m

Number Of Ingredients 19

1 1/4 lbs red potatoes, (washed, but not peeled)
1 1/4 lbs Yukon gold potatoes, (washed, but not peeled)
1 onion, sliced thinly
3 Tbsp butter
3 Tbsp all purpose flour
2 cloves garlic, minced
1 tsp dry mustard
1/4 tsp dried thyme
1/4 tsp paprika
salt and pepper, to taste
2 cups whole milk
1 cup cheddar cheese (shredded)
1/2 cup gruyere cheese (shredded)
1/4 cup Parmesan cheese (grated)
fresh chives, for garnish
fresh parsley, for garnish
additional 1/4 cup cheddar cheese, shredded
additional 1/4 cup gruyere cheese, shredded
additional 2 Tbsp Parmesan cheese, grated

Steps:

  • Preheat oven to 400 degrees F. Butter a 2 quart casserole dish and set aside.
  • Slice potatoes in 1/8" thin slices (I use this mandoline slicer), and set aside.
  • Add butter to medium saucepan, and heat over MED heat. When butter is melted, add garlic and saute for 1 minute, until fragrant. Add flour, whisk, and cook 1 minute. Slowly add milk, whisking continuously, until no lumps remain. Whisk over MED heat until mixture is thick and coats the back of a spoon.
  • Turn off heat, add cheeses, dry mustard, thyme, paprika, salt and pepper, and stir until smooth.
  • Layer half the potatoes and onion slices in prepared casserole dish, pour approximately half of the cheese sauce over potatoes and let sit for a minute. Repeat with remaining potatoes, onions, and cheese sauce.
  • Sprinkle top of potatoes with gruyere, cheddar and Parmesan. Spray aluminum foil with cooking spray, then cover the casserole dish (sprayed side down). Place casserole on a baking sheet and bake for 60 minutes.
  • Remove foil and bake uncovered an additional 25-30 minutes. Potatoes should be tender and cheese melted. Broil on HIGH for a minute or two for extra browning and crispiness.
  • Sprinkle top with chives and parsley and serve.

Nutrition Facts : Calories 310 kcal, Carbohydrate 27 g, Protein 16 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 46 mg, Sodium 336 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

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