Drizzle potatoes with oil, tossing to coat. Place potatoes evenly in a 13x9 inch baking dish.
Bake at 450 for 25 minutes.
Transfer potatoes to serving bowl. Toss with dressing and pepper. Sprinkle with blue cheese.
Feta Cheese Potatoes: Substitute Ranch dressing for blue cheese, and crumble feta cheese instead of blue cheese.
Peel, slice, then boil potatoes.
Drain.
In 9 x 13 baking dish, lay half of potatoes in dish; sprinkle with shredded cheese to cover lightly, then sprinkle lightly with salt and pepper, then pour remaining potatoes.
Pour entire jar of Ragu cheese sauce, then another layer of shredded cheese and the 1 1/2 cups milk. Sprinkle salt and pepper to taste.
Bake in 350\u00b0 oven approximately 20 to 25 minutes.
Serve hot and enjoy.
alt to taste and boil potatoes for 5 minutes only.
Line slow cooker with tinfoil, leaving enough to cover the potatoes when finished.
Layer half each of the bacon, onions, potatoes and cheese and season to taste with salt and pepper and dot with butter.
Repeat layers of bacon, onions, potatoes and cheese and dot with the butter.
Cover with remaining foil.
Cover the cooker and cook on low for 10 to 12 hours.
ALTERNATIVE - can be cooked in the oven - 200C for an hour, covered.
br>Fold the sliced potatoes into the cheese mixture.
Spread the
wash and peel potatoes.
cut in half and cook until almost soft.
shred potatoes coarsely.
in saucepan over low heat, combine cheese and 1/4 cup butter.
stir until almost melted.
remove from heat and blend in sour cream, or milk, onion and seasonings.
fold into potatoes and turn into a greased 2 quart casserole dish.
dot with butter and sprinkle with paprika.
bake for 30 minutes or until heated thoroughly in a 350 degree oven.
Preheat oven to 350 degrees.
In a large bowl combine potatoes, cubed goat cheese and bacon and stir to mix.
Salt and pepper to taste.
Pour mixture into a small casserole dish and bake for 20-25 minutes.
Meanwhile, combine sour cream, lemon juice, sundried tomatoes and garlic in a small bowl and stir.
Serve potatoes with a dollop of sour cream and top with green onions.
Microwave or boil the unpeeled potatoes until tender; drain.
Cook
Feel free to use instant potatoes in this recipe, no one will know.
You do not have to peel Yukon Golds for this recipe. Cook them; rinse with cold water to stop cooking process. Let dry at room temp until they have cooled off. I think it was about 30 minutes with 1/2 inch cubes.
Combine the cheese, potatoes and celery.
Blend the mayonnaise with mustard, worcestershire sauce an sugar. Add to the cheese mixture and blend well.
Line a flat dish with salad greens. Pile the cheese salad on it in a mound. Sprinkle with the nuts. I skipped the salad greens, but this would make for pretty contrast.
Mix all ingredients together.
Place in baking dish.
Bake at 350\u00b0 for 1 1/2 hours.
This recipe can be mixed the night before.
Boil potatoes until just tender but still
erve over the Dijon Mashed potatoes.
Note: the flavours of
Peel, slice, then boil potatoes.
Drain.
In 9 x 13 baking dish, lay half of potatoes in dish; sprinkle with shredded cheese to cover lightly, then sprinkle lightly with salt and pepper, then pour remaining potatoes.
Pour entire jar of Ragu cheese sauce, then another layer of shredded cheese and the 1 1/2 cups milk. Sprinkle salt and pepper to taste.
Bake in 350\u00b0 oven approximately 20 to 25 minutes.
Serve hot and enjoy.
Wash potatoes.
Boil or bake until tender.
Mix evaporated milk, dry minced onion and grated cheese together over low heat until cheese melts.
Set aside.
Lightly grease a heavy skillet. Slice cooked potatoes and arrange in layers in skillet.
Alternate each layer with a layer of the cheese sauce (ending with the cheese sauce).
Cover and cook over low heat until potatoes are heated through, or layer in greased 2-quart casserole and microwave on High 5 minutes or until heated through.
Serves 8.
Place softened cream cheese in large bowl.
Add salt and pepper.
If using cooked potatoes for mashing, add them while hot to the cream cheese.
If using instant potatoes, proceed to add your hot liquid and potatoes to the cream cheese as on instant potato package directions.
Beat until well mixed and smooth.
Place potatoes in a 1-quart casserole; add 1/2 cup water.
With vented cover, microwave on High for 10 to 12 minutes, until tender. Drain potatoes; cover and set aside.
In 2-cup measure, combine milk cheese and chives.
Microwave on High 2 minutes, stirring once.
Remove from oven and stir until cheese melts.
Pour cheese mixture over potatoes.
With electric portable mixer, beat until creamy.
Each serving provides 1 B, 35 calories per serving; 146 Cal, 5 g. pro, 2 g fat, 28 g car, 85 mg sod, 6 mg chol.
Serves 4.
Layer potatoes and onions in a 13 x 9 pan.
Combine Parmesan cheese and 3/4 cup each Cheddar and Mozzarella, sprinkle over potatoes and onions.
Top with bacon, butter, salt and pepper. Bake for 35-40 minutes or until potatoes are tender.
Remove from oven and sprinkle with remaining cheeses.
Slice and cook potatoes.
Stir together the margarine, flour, milk, cheese and garlic salt until all are heated and blended.
Put potatoes in a baking dish.
Pour cheese mixture over potatoes. Bake at 250\u00b0 until bubbling.
Can be doubled easily.
Peel and cube potatoes and boil until tender.
Drain and season.
In separate pan, melt butter.
Add flour and salt.
Stir in milk.
Cook quickly, stirring constantly, until mixture is thick.
Add cheese and stir until melted.
Pour sauce over potatoes and mix.
For creamed potatoes, omit cheese.