Crispycheesypotatoesoamc Recipes

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EASY CHEESY POTATOES



Easy Cheesy Potatoes image

These potatoes are loaded with creamy goodness like sour cream and cheddar cheese and make a perfect side dish!

Provided by Holly Nilsson

Categories     Side Dish

Time 1h

Number Of Ingredients 6

3 pounds diced potatoes (or 30 ounces country style hash browns)
¼ cup butter (melted)
1 cup sour cream
1 cup cream of chicken soup (or cream of cheddar)
¼ cup green onion (chopped)
2 cup cheddar cheese (divided)

Steps:

  • Preheat oven to 375˚F and grease a 9x13 inch baking dish.
  • If using fresh potatoes, place in a saucepan with cold water. Simmer 12-14 minutes or until fork tender. Drain and allow to cool slightly.
  • Melt butter, add sour cream, soup, onion and 1 ½ cups cheese.
  • Toss in the potatoes (or frozen hash brown potatoes) and combine. Spread into a prepared baking dish.
  • Top with remaining cheese and bake for 28-30 minutes or until browned and bubbly.

Nutrition Facts : Calories 348 kcal, Carbohydrate 25 g, Protein 13 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 62 mg, Sodium 488 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving

CRISPY CHEESY POTATOES STACKS



Crispy Cheesy Potatoes Stacks image

Made simply, each cute little potato stack is perfect and so delicious.

Provided by Tieghan Gerard

Time 1h10m

Number Of Ingredients 8

4-6 medium Russet or Idaho potatoes, cut into 1/8 inch thick slices
1 stick (1/2 cup) salted butter, melted
1/4 cup chopped fresh oregano
2 tablespoons chopped fresh thyme
1-2 cloves garlic, grated
1/2 cup grated parmesan cheese
1/2 cup shredded sharp cheddar or gruyere cheese
kosher salt and black pepper

Steps:

  • 1. Preheat the oven 400° F. Lightly grease a 12 cup muffin tin.2. Cut the potatoes using a Mandoline or very sharp knife into 1/8 inch thin slices. 3. In a large bowl, stir together the butter, oregano, thyme, garlic, both cheeses, and a large pinch of both salt and pepper. Add the potatoes and toss well to coat. Layer the potatoes evenly among the prepared muffin tin, stacking the layers all the way to the top. The potatoes will shrink down as they cook.4. Cover with foil and place on a baking sheet. Transfer to the oven and roast for 30 minutes. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are tender and golden. Run a butter knife around the edges of each stack to release them. Serve immediately, sprinkled with a little sea salt.

Nutrition Facts : Calories 252 kcal, ServingSize 1 serving

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.

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