-inch baking dish, toss potatoes with oil, salt and pepper
Cook potatoes in a saucepan of boiling salted water for 10-15 mins, until almost tender. Drain well. Cool and cut into thick slices.
Heat oil in a large skillet on medium heat. Cook potatoes for 5-6 mins, turning occasionally, until golden brown. Sprinkle with cheese and red pepper flakes and cook for 1-2 mins, until golden and crisp. Season to taste and garnish with parsley.
Spray a 9x12 pan with pan release.
Mix all liquid ingredients together in a large bowl.
Add potatoes, onions and cheese. It's ok if the potatoes are still frozen. You can use frozen onion too.
Scoop into baking pan. Spread evenly.
Top with cornflakes or potato chips.
Bake 350 degrees F for 1 hour.
Boil cubed potatoes for 20 to 25 minutes,
Slice potatoes thinly onto a big piece of heavy aluminum foil and sprinkle with salt and pepper.
Crumble bacon over potatoes. Add onion and cheese cubes.
Slice butter over all and mix mixture gently on the foil.
Bring edges of foil up, leaving room for steam expansion. Seal with a double fold.
Place package on grill and cook about 1 hour, turning several times. Be careful not to burn.
9x13 pan place chopped potatoes.
Pour melted butter on
Preheat oven to 350.
In a large bowl, stir together butter, soup, sour cream salt and pepper.
stir in cheese. I add the cheese little by little so that it all gets mixed in evenly and doesn't end up all over the counter.
stir in potatoes, again little by little.
Place mixture into a 9x13 baking pan.
Bake for 60 to 90 minutes or until hot all the way through and a little brown around the edges.
Fully cook potatoes in skin in microwave.
Cut up potatoes in 1-inch cubes.
Place onion over potatoes. Dilute soup with milk and pour over potatoes.
Cube Velveeta and place on top.
I use a 2-quart casserole dish.
Bake at 350\u00b0 for 1 hour or until potatoes are done.
Scrub potatoes thoroughly.
Cut potatoes into 1/4 inch thick slices.
In a 1 1/2 to 2 quart casserole, combine potato slices and water.
Microwave on high, covered, for 9 to 11 minutes or until potatoes are just tender, stirring after every 3 minutes.
Drain potatoes well.
Dollop cheese onto potatoes.
Cook uncovered on high for 45-60 seconds until cheese melts.
Gently stir cheese into potatoes.
If potatoes are nice, no need to peel.
Slice potatoes and onions and layer in casserole.
Sprinkle with a little salt, if desired.
Dot top with butter.
Mix hot water with bouillon and pour over top.
Cover and microwave on High for 17 to 20 minutes, until potatoes are tender, stirring occasionally.
Uncover, sprinkle with cheese and parsley.
Recover, microwave 1 to 2 minutes longer.
Peel and quarter potatoes.
Combine flour, cheese, salt and pepper in plastic bag.
Moisten potatoes.
Drop in bag and shake well.
Melt margarine in 13 x 9-inch baking dish.
Arrange potatoes in one layer.
Bake at 425\u00b0.
Turn once.
Slice potatoes and cube cheese. Mix soup and milk until creamy. Layer potatoes, cheese, ham and onion in a greased 9 x 13 inch pan. Pour half the soup over and repeat the layers. Dot with butter. Bake at 350\u00b0 for 1 hour or until potatoes are tender.
Place sliced potatoes in cold water.
Before using, drain and dry on paper towel.
In 3-quart greased \"with butter\" casserole, layer potatoes with cheese, onion, salt and pepper.
Top with remaining cheese.
Beat eggs with milk and Ranch dressing and pour over top of potatoes and bake until tender.
Dot with butter.
In large frying pan, put potatoes and onions; pour water over them.
Salt and pepper.
You can add other herbs, if wished. Simmer potatoes, covered, for about 20 minutes or until soft and can cut into with fork.
Place cheese on top of potatoes and put cover back on.
Turn heat to low. Let cheese melt, takes only a few minutes.
Then they are ready to serve.
Spread potatoes in a 9 x 13-inch pan.
Mix and heat in saucepan the mayonnaise, milk and cheese until melted.
Pour cheese mixture over potatoes.
Mix melted butter, cornflakes and bacon bits; put on potatoes.
Bake at 350\u00b0 for 45 minutes.
Boil the potatoes with a bay leaf 35 to 40 minutes, until tender.
Let cool.
Peel and dice the potatoes.
Melt together cream of chicken soup and butter.
Add green onions, 1 1/2 cups cheese, sour cream and salt and pepper.
Pour over the potatoes and stir.
Bake, uncovered, at 350\u00b0 for 45 minutes.
Add 1/2 cup cheese to top and bake again until melted.
Peel and boil potatoes until slightly tender. Layer potatoes in casserole dish, then 4 slices of Velveeta, then another layer of potatoes and 4 more slices of cheese and 2 tablespoons of butter. Pour milk over top and cook in microwave until cheese and butter are melted, then serve.
Prick potatoes in several places with fork;
Saute butter and onions in a large pot until onions are clear. Whisk in flour until lumps are gone. Add milk slowly whisking the entire time to avoid lumps and cook until it thickens to a sauce. Remove from heat and add cheese and stir until lumps are gone. Arrange potatoes in a large roasting pan and pour cheese sauce over the top. Bake covered at 375 for 1 1/2 hours or until potatoes are cooked. When potatoes are cooked remove lid and cook for 30 minutes to brown the top.