CHEESY PARTY POTATOES RECIPE RECIPES

Name: Easy Cheesy Potatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 casarole, 4-6 serving(s)
Ingredients: 6 medium potatoes; 1 medium white onion, sliced; 1/4 teaspoon dried parsley; 1 cup cheddar cheese, shredded; 1/4 teaspoon salt; 1/4 teaspoon pepper; 4 tablespoons butter (1/2 a stick)

EASY CHEESY POTATOES RECIPE - FOOD.COM

Easy Cheesy Potatoes Recipe - Food.com image

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

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 1 casarole, 4-6 serving(s)

Number Of Ingredients 7

Ingredients

6 medium potatoes
1 medium white onion, sliced
1/4 teaspoon dried parsley
1 cup cheddar cheese, shredded
1/4 teaspoon salt
1/4 teaspoon pepper
4 tablespoons butter (1/2 a stick)

Steps:

Preheat oven to 350°F.
Slice the potatoes very thin.
Place half of the sliced potatoes in a oiled 2 quart casserole dish.
Place half of the sliced onions on the next layer.
On top of that sprinkle half of the salt, pepper, and dried parsley.
Now place a layer of 1/2 cup of your cheddar cheese.
Repeat the last four steps (3-6) making another layer of each.
Cover the dish and bake 15 min or until potatoes are tender.

Nutrition Facts : Calories 473.3, FatContent 21.2, SaturatedFatContent 13.3, CholesterolContent 60.2, SodiumContent 422.6, CarbohydrateContent 59, FiberContent 7.4, SugarContent 3.8, ProteinContent 13.9

CHEESY SCALLOPED POTATOES RECIPE - HOW TO MAKE ... - DELISH

Cheesy Scalloped Potatoes Recipe - How to Make ... - Delish image

Upgrade your scalloped potatoes recipe with this easy and delicious option. Here's how to make scalloped potatoes using the best recipe (and yes, it includes cheese and bacon!).

Provided by Lauren Miyashiro

Categories low sugar nut-free Christmas Easter Thanksgiving winter baking side dish

Total Time 1 hours 40 minutes

Prep Time 25 minutes

Cook Time 1 hours 15 minutes

Yield 8-10 servings

Number Of Ingredients 11

Ingredients

6 slices bacon, chopped into 1" pieces
3 tbsp. butter
3 garlic cloves, minced
3 tbsp. all-purpose flour
2 c. heavy cream
1 c. low-sodium chicken broth
2 lb. russet potatoes, rinsed and scrubbed clean
2 c. shredded cheddar
1/4 c. finely chopped chives
Kosher salt
Freshly ground black pepper

Steps:

Preheat oven to 400°. In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Drain on paper towels. In another large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 1 minute. Stir in flour and cook for another minute. Whisk in cream and chicken broth and season with salt and pepper. Simmer until thickened slightly, about 5 minutes. Remove from heat. Peel potatoes and thinly slice each potato crosswise into thin coins. (A mandolin would work great here.) Spoon a thin layer of sauce into the bottom of a large casserole dish. Add a single layer of potatoes on top. Spoon more sauce over the potatoes and top with cheese and bacon. Repeat 3 to 4 times, or until the casserole dish is mostly full. Bake until the sauce is bubbly and the potatoes are very tender, about 1 hour 15 minutes. Let rest for at least 15 minutes before serving.

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