Sharp Cheddar Velveeta Chicken Potatoes Recipes

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DAD'S CREAMY & CHEESY AU GRATIN POTATOES



Dad's Creamy & Cheesy Au Gratin Potatoes image

Cheesy, creamy au gratin potatoes made with three types of cheese for an incredible side dish everyone will love! My dad's famous au gratin potatoes recipe is easy to make and filled with cheesy goodness in every bite. Perfect for holidays or anytime you need a delicious side!

Provided by Monique Volz of AmbitiousKitchen.com

Categories     Gluten Free     Nut Free     Side Dish     Vegetarian

Time 1h45m

Number Of Ingredients 15

6-7 medium yukon gold potatoes, thinly sliced into 1/8th inch rounds (3 pounds gold potatoes -- by weight is a more accurate measure)
½ white or yellow onion, cut into slices
For the sauce:
2 tablespoons salted butter
¼ cup all purpose flour (whole wheat, all purpose, or gluten free 1:1 flour will all work)
1 1/2 cups unsweetened almond milk (regular, skim or whole milk will also work)
8 ounces sharp cheddar cheese (2 heaping cups shredded cheddar cheese)
½ teaspoon garlic powder
¾ teaspoon salt, plus more to taste
Freshly ground black pepper
For topping:
1/2 cup gruyere cheese (or sub more sharp cheddar)
¼ cup grated parmesan
To garnish:
Fresh chopped parsley

Steps:

  • Preheat the oven to 375 degrees F. Spray a 2 quart square baking dish (or an 8x12 is good) with nonstick cooking spray or grease with butter or oil.
  • Place sliced potatoes in three tight slanted rows as indicated in the photos. You don't want them to be overly tight, make sure you leave enough space so the potato slices are slightly slanted. Add in onion slices in between the rows and on top of potatoes. Basically wherever you can fit them.
  • Next make your sauce: add in 2 tablespoons of butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a simmer; it should be a similar consistency to creamy gravy.
  • Turn heat to low and stir in shredded cheddar cheese, garlic powder, salt and pepper. Taste and add more salt and pepper, if necessary.
  • Pour the sauce evenly over the potatoes and onions to cover them. Don't worry, the sauce will get nice and creamy while baking.
  • Cover the pan with foil, then bake for 45 minutes.
  • After 45 minutes, remove foil, sprinkle top of potatoes with 1/2 cup shredded gruyere (or more cheddar) and ¼ cup parmesan. Return to the oven and bake for 30-45 more minutes or until potatoes are done and nice and golden brown on top. (Potatoes are done when the middle of the potatoes can be easily pierced with a fork.) Remove from the oven and garnish with fresh chopped parsley. Enjoy!

Nutrition Facts : ServingSize 1 serving (based on 8), Calories 256 kcal, Fat 12.6 g, SaturatedFat 7.3 g, Carbohydrate 24 g, Fiber 3.5 g, Sugar 1.6 g, Protein 13.2 g

CREAM-OF-CHICKEN CHEESY POTATOES



Cream-Of-Chicken Cheesy Potatoes image

Make and share this Cream-Of-Chicken Cheesy Potatoes recipe from Food.com.

Provided by firemens wife

Categories     Potato

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 (2 lb) bag frozen hash browns
1/2 cup melted butter
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped onion
1 (10 1/2 ounce) can cream of chicken soup
2 cups grated sharp cheddar cheese
2 (8 ounce) containers sour cream
2 cups corn flakes
1/4 cup butter

Steps:

  • Combine hashbrowns, 1/2 cup butter, salt, pepper, onions, chicken soup, cheddar cheese, & sour cream in a large bowl.
  • Place in a buttered 9x13 inch pan.
  • Melt 1/4 cup butter and mix with cornflakes.
  • Sprinkle on top of hashbrown mixture.
  • Bake at 350 degrees for 45 minutes.

GRANDMA'S FAMOUS POTATOES AU GRATIN



Grandma's Famous Potatoes Au Gratin image

Make and share this Grandma's Famous Potatoes Au Gratin recipe from Food.com.

Provided by The Spice Guru

Categories     Vegetable

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 15

3 tablespoons grated parmesan cheese
1/2 teaspoon freshly cracked black pepper
1 1/2 teaspoons kosher salt
3 lbs yukon gold potatoes, peeled and sliced thin
1 yellow onion, sliced into thin rings
3 cups shredded sharp cheddar cheese
1 cup heavy cream
3/4 cup strong chicken broth
1/4 cup dry white wine
1 teaspoon rubbed sage
1/2 teaspoon prepared horseradish or 1/2 teaspoon dry mustard
1 dash ground nutmeg
2 tablespoons powdered parmesan cheese
1 dash paprika
parsley flakes

Steps:

  • PREHEAT oven to 400°F; MEASURE the GROUP ONE ingredients into a small bowl (3 tablespoons parmesan cheese, 1 1/2 teaspoons kosher salt and 1/2 teaspoon ground black pepper); MIX well with fork; SET aside.
  • PEEL and slice potatoes thinly; PEEL and slice onions thinly (into rings); GRATE 3 cups sharp cheddar cheese.
  • LIGHTLY grease a 2.5 quart dish or 9x13 baking dish; LAYER 1/3 of the potatoes, 1/2 of the onion, 1/3 of the cheese, and 1/3 of the GROUP ONE mixture.
  • REPEAT layers, finishing with with remaining potatoes, the remaining GROUP 1 mixture, and the remaining cheese.
  • COMBINE 1 cup heavy cream with 3/4 cup strong chicken broth and 1/4 cup dry white wine in a bowl; ADD 1 teaspoon rubbed sage, 1/2 teaspoon prepared horseradish (or 1/2 teaspoon dry mustard), and 1 dash ground nutmeg; WHISK mixture well; POUR mixture evenly over potatoes.
  • SPRINKLE 1/8 cup powdered parmesan cheese, 1 dash paprika, 1 dash freshly cracked pepper and 1/2 teaspoon chives or parsley, evenly over the top of mixture in baking dish for the GARNISH.
  • BAKE 1 hour.
  • ALLOW to stand about 10 minutes to cool and set, before serving.
  • SERVE.
  • GET READY to melt into your seat after just one taste!

CHEESY SCALLOPED POTATOES



Cheesy Scalloped Potatoes image

Make and share this Cheesy Scalloped Potatoes recipe from Food.com.

Provided by Marie

Categories     Potato

Time 1h20m

Yield 4-5 serving(s)

Number Of Ingredients 6

4 large potatoes, peeled and thinly sliced
1 cup shredded Velveeta cheese
4 tablespoons butter
4 tablespoons flour
2 cups milk
salt and pepper

Steps:

  • Spray a 9x13-inch baking dish and layer the potatoes and Velveeta cheese.
  • Make sauce by melting butter, whisk in flour, then gradually add milk, stirring constantly until thickened.
  • Add salt and pepper to taste and pour over potato cheese casserole.
  • Bake at 350° for 1 hour or until potatoes are tender.

Nutrition Facts : Calories 492.5, Fat 16.4, SaturatedFat 10.2, Cholesterol 47.6, Sodium 163.9, Carbohydrate 76.1, Fiber 8.3, Sugar 2.9, Protein 12.4

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