Helens Cheesy Potatoes Recipes

EASY CHEESY POTATOES

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.

HELEN'S SLOW COOKER POTATOES

Steps:

• Place potatoes in a slow cooker. Combine American cheese, onion, soup, salt, and pepper in a bowl. Fill soup can 2/3 full of milk and stir into the mixture. Pour mixture over the potatoes and stir to coat. Sprinkle paprika on top. Cover and cook on High until potatoes are tender, 4 to 5 hours.

HELEN'S CHEESY POTATOES

Steps:

• 1. Earlier in the day, or the night before, cook the potatoes in a pot of water until just done. (I use red-skinned potatoes so I don't have to peel, but if you use regular potatoes, cook them with their skins on, then peel the skins off right before slicing them.) Drain & cool completely. Refrigerate, if cooking them the night before.
• 2. When it's time to put the dish together, slice the potatoes into a cooking-sprayed 13 x 9" pan. (This photo shows regular potatoes with their peels removed before slicing into the baking dish.)
• 3. To make the cheese sauce, melt the butter in a saucepan over medium heat. Stir in the flour with a whisk. Add the milk & salt and continue stirring constantly. Cook until the sauce is hot and starts to thicken. Remove from heat.
• 4. Stir in the shredded cheddar cheese until melted. Slowly add additional milk while stirring, until the cheese sauce is thinned to the desired consistency.
• 5. Pour the cheese sauce over the sliced potatoes, covering completely. Using a spoon, lift up potatoes from the bottom so the sauce will run down. (If the cheese sauce is too thick, just pour a little bit of milk over the potatoes and don't worry about it. They'll still turn out fine after baking.)
• 6. Bake at 350 degrees F. for around 25 minutes, until the dish is bubbly in the middle and the cheese on the top looks done.

COMFORTING CHEESY POTATOES

Steps:

• In a 4-qt. slow cooker, combine the first 6 ingredients. Stir in hash browns and 1-1/2 cups cheese. Cook, covered, on low until potatoes are tender, 4-5 hours, sprinkling with remaining cheese during the last 5 minutes.

CHEESY POTATO CASSEROLE

Steps:

• Place hash browns in the bottom of a 9x13 inch baking dish. In a medium bowl, stir together soup, onion, sour cream, cheese, salt and pepper until well combined. Pour over hash browns. Crush the cereal and mix with the butter. Sprinkle mixture over soup layer. Cover and let rest in refrigerator 24 hours.
• Preheat oven to 325 degrees F (165 degrees C).
• Bake in preheated oven 45 minutes, until golden, hot and bubbly.

GRANDMA'S CHEESY POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a deep 9x13-inch baking dish with cooking spray.
• Place yellow and red potatoes into a large pot and cover with salted water; bring to a boil. Cook until soft, about 10 minutes. Drain.
• Combine mozzarella cheese, Cheddar cheese, sour cream, and mayonnaise in a large bowl; mix well. Slowly add potatoes and toss; use a wooden spoon or flat spatula to avoid mashing the potatoes.
• Pour potatoes into the prepared pan. Dot butter over the top and cover with foil.
• Bake in the preheated oven, 25 to 30 minutes. Remove from oven and uncover. Preheat the oven's broiler. Return to the oven and broil until top is browned, about 5 minutes.

BEST EVER CHEESY POTATOES

Steps:

• Mix everything but the hashbrowns in a large bowl.
• Add the hashbrowns.
• Bake at 350 for at least 1 hour (until slightly brown and bubbly).
• Enjoy!