Cheddar Parmesean Scalloped Potatoes

 

Potatoes always get my attention!

I need to get away from those boxed potato mixtures, this type of recipe is so much better.

Source:  https://www.gimmesomeoven.com/scalloped-potatoes-recipe/

Ingredients

3 tablespoons butter
1 small white or yellow onion, peeled and thinly sliced
4 large garlic cloves, minced
1/4 cup all-purpose flour
1 cup chicken or vegetable stock
2 cups whole milk (or half and half)
1 1/2 teaspoons Kosher salt
1/2 teaspoon black pepper
2 teaspoons fresh thyme leaves, divided
4 pounds Yukon Gold Potatoes, sliced into 1/8-inch rounds
2 cups freshly-grated sharp cheddar cheese*, divided (feel free to add more cheese if you’d like)
1/2 cup freshly-grated Parmesan cheese, plus extra for serving

Instructions

Prep oven and baking dish: Heat oven to 400°F.  Grease a 9 x 13-inch baking dish with cooking spray, and set it aside.

Sauté the onion and garlic. Melt butter in a large saute pan over medium-high heat.  Add onion, and sauté for 4-5 minutes until soft and translucent.  Add garlic and sauté for an additional 1-2 minutes until fragrant.  Stir in the flour until it is evenly combined, and cook for 1 more minute.

Simmer the sauce. Gradually pour in the stock, and whisk until combined.  Add in the milk, salt, pepper, and 1 teaspoon thyme, and whisk until combined.  Continue cooking for an additional 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan and thickens.  (Avoid letting it reach a boil.)  Then remove from heat and set aside.

Layer the potatoes.  Spread half of the sliced potatoes in an even layer on the bottom of the pan.  Top evenly with half of the cream sauce.   Sprinkle  1 cup of the shredded cheddar cheese, and all of the Parmesan cheese.  Top evenly with the remaining sliced potatoes,  cream sauce, and cheddar cheese.

Bake: Cover the pan with aluminum foil and bake for 30 minutes.  The sauce should be nice and bubbly around the edges.  Remove foil and bake uncovered for 25-30 minutes, or until the potatoes are cooked through.

Cool. Transfer the pan to a cooling rack, and sprinkle with the remaining teaspoon of thyme and extra Parmesan.

Serve. Serve warm.

4-Ingredient Sausage and Egg Casserole

 

This is a great freezer meal.  

Assemble in smaller containers and freeze if you want smaller portions or adjust the recipe in half.  

I'm adapting to cooking for one again and looking for these type of meals.

Ingredients

• 6 eggs
• 8 sausage links, chopped
• 4 tablespoons vegetable oil, divided
• 3 baby red potatoes, peeled and chopped
• 1/4 cup milk
• Salt and pepper, to taste
• 
  

Instructions

Preheat the oven to 350 degrees F.

Pour 1 tablespoon of vegetable oil into a pan, and place it over medium high heat. 

Add the sausage links to the pan, and cook until done. 

Remove the sausage and set is aside.

Pour 3 tablespoons of vegetable oil into the pan, then add in the potatoes. 

Fry the potatoes until they are tender, and golden brown. 

Add the potatoes and sausage into a lightly oiled casserole dish.

In a small bowl, add the eggs and milk. Whisk together.

Pour the egg mixture over the potato and sausage.

Bake for 20 minutes.

Source: https://www.allfreecasserolerecipes.com/Breakfast-Casserole-Recipes/4-Ingredient-Sausage-and-Egg-Casserole

Buffalo Chicken Potato Bake

 

I could live on this type of comfort food!

Don't forget the biscuits . . .

Source: https://www.creolecontessa.com/2015/12/13/buffalo-chicken-ranch-potato-casserole-with-hidden-valley-ranch/

INGREDIENTS

• 1/2 cup Hidden Valley® Ranch
• 4–5 large russet potatoes, peeled, diced 1/2 inch chunks
• 1/2 cup hot wing sauce
• 1/2 cup cream cheese, room temperature
• 1/2 cup milk
• 1 stick butter, unsalted, melted
• 4 cups roasted chicken, skinless, pulled or chopped
• 3 cups cheddar and jack cheese, grated
• 1/2 teaspoon black pepper
• 1/2 teaspoon creole seasoning or seasoned salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• toppings: green onions

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INSTRUCTIONS

1. Preheat oven to 400 degrees.
2. Peel and boil potatoes for 20 minutes are until tender, drain, set aside.
3. Mix chicken and hot sauce together and set aside.
4. Remove skin from chicken and shred or chop chicken.
5. Add potatoes to a mixer or use hand mixer add 1 1/2 cups of cheese, Hidden Valley® Ranch, and remaining ingredients. Mix well and fold in chicken and hot sauce mixture.
6. Place potatoes in a 9×9 greased casserole dish.
7. Top with remaining cheese, bake for 15 minutes.
8. Garnish with green onions.
9. Top with extra Hidden Valley® Ranch and enjoy!

Southern Potato Bake

 

Looks delicious!!

A potato casserole is comfort food at its best.  

Check this one out . . .

What You'll Need

• 1 (10-1/2-ounce) can cream of broccoli soup
• 1 (16-ounce) container sour cream
• 8 ounces shredded sharp Cheddar cheese
• 3 tablespoons finely chopped onion
• 1 stick butter, melted, divided
• 1 (32-ounce) package frozen southern-style hash browns
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 cup corn flakes, coarsely crushed
• 
  

What to Do

1. Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.
2. In a large bowl, combine soup, sour cream, cheese, onion, and 1/2 stick butter; mix well. Stir in hash browns, salt, and pepper; pour into baking dish.
3. In a small bowl, combine corn flakes and remaining butter; mix well. Sprinkle over potatoes.
4. Bake 55 to 60 minutes, or until heated through and golden brown.

SOURCE:  https://www.mrfood.com/Potatoes-Rice/Southern-Potato-Bake

Potatoes . . . a collection of recipes

If I could only choose one food and only one that I could have every day, day and night, I would choose potatoes . . . my ultimate comfort food.

Yes, I really could make a meal out of just potatoes, especially baked potato topped with chili and cheese.  The possibilities are endless!

I've decided to have a post that is totally dedicated to my favorite food ever.  New recipes will be added as I find them.

For now, Favorite Family Recipes has the best collection of potato recipes and can be found here.

To find a listing of all potato recipes on this blog, click here.

Potato Recipes: The Food Network. 
Learn how to use potatoes, an American staple, in everything from the simplest to the most elegant side dishes and meals. From garlic mashed to oven-roasted and everything in between, find our favorite potato recipes.

Crispy Smashed Potatoes and more potato recipes 

Potato Chip Chicken Tenders

I watched this episode of The Kitchen on the Food Channel with great delight as I could see so many variations using this recipe.  Links are listed at the end of the recipe.

The crispiness of the finished chicken was especially of interest to me.  Can't wait to try them!

Ingredients:

1 quart (4 cups) vegetable oil, for frying

1 pound chicken tenders

Kosher salt and freshly cracked black pepper

1 cup potato flakes

1 cup wavy potato chips, crushed

1 cup all-purpose flour

4 large eggs, beaten



Directions:

Put the oil in a heavy-bottomed skillet fitted with a deep-frying thermometer. Heat over medium heat until it reaches 350 degrees F.

Season the chicken with salt and pepper. 

Mix the potato flakes and crushed chips together in a shallow dish. 

In a second shallow dish, mix the flour and some salt and pepper. 

Add the eggs to a third shallow dish. 

Dredge the chicken tenders on all sides first in the seasoned flour. Shake to remove any excess flour, then dip into the egg. Allow the egg to drip off. Dredge in the potato mixture until evenly coated.

Carefully add the chicken tenders to the hot oil and cook until golden brown, 3 to 4 minutes per side. Transfer to a cooling rack over a paper towel-lined baking sheet. Sprinkle with more salt and serve warm.

RECIPE COURTESY OF GEOFFREY ZAKARIAN

Show: The Kitchen
Episode: Cook Smart

Watch how to make this recipe.

Frico with Potatoes and Montasio Cheese

This recipe comes from Lidia on Create TV.  We just watched the program that featured this frico and it looked so delicious that we had to find the recipe.

It is one of those versatile recipes that you can add whatever ingredients your family loves.  I would definitely add mushrooms!

Ingredients

• 1 medium baking potato, 1/2 pound
• 2 Tbsp extra virgin olive oil
• 1 small onion, sliced (1/2 cup)
• 1/2 cup thinly sliced scallions
• 1/4 tsp kosher salt
• Freshly ground black pepper to taste
• 1/2 pound Montasio Cheese, shredded

Directions

Boil the potato in a pan of gently boiling water until it is easily pierced with a sharp knife, all the way through, but still intact and not mushy. Drain and cool the potato, remove skin, and slice into neat ¼-inch thick rounds.

Pour the olive oil into the skillet and cook on medium heat.  Add the sliced onion and scallions. 

Cook for a minute and scatter the potato rounds in the pan. Toss the potatoes with the onion and scallions and season with salt and black pepper. 

Cook for about 5 minutes, tossing frequently, until the potato rounds are lightly crisped and golden.

Pile the shredded Montasio on top of the vegetables. Slide a metal spatula under some of the potatoes and flip them over, incorporating some of the cheese. Turn all the slices over and over this way, until the cheese shreds are well distributed. With the spatula, clean the sides of the skillet and smooth the vegetables and cheese into a neat pancake-like disk, filling the pan bottom.

Lower the heat and let the frico cook about 5 minutes undisturbed as the cheese melts and crisps, until the bottom is very brown and nicely crusted.

Shake the pan to loosen and put a large plate on top and invert, dropping the frico onto the plate, then slide it back in the skillet, top side down. Cook until the second side is crisp and brown, about 5 minutes more.

Slide the frico onto the plate and blot up excess oil from the cheese with a paper towel. Slice into 6 wedges and serve immediately.

Source

Cheesy Bacon Ranch Potato Foil Pack

Talk about a loaded potato!  The possibilities are endless with these foil pack potatoes.  Add the ingredients you love.

This recipe is meant for the grill, but of course it will work nicely in the oven. Simple and convenient made wonderful!

This recipe and photo comes from Betty Crocker.com!

Ingredients

1 1/2 lb small (two-bite) Yukon gold potatoes, halved

4 teaspoons oil

2 tablespoons ranch dip mix (from 1-oz package)

1 jalapeño chile, seeded, finely chopped

4 slices cooked bacon, coarsely chopped 

1 cup shredded Cheddar cheese (4 oz)

Directions

Heat gas or charcoal grill. Cut 2 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.

Drizzle cut potatoes with oil and sprinkle with ranch dip mix. Add jalapeño chile; stir until evenly coated. Place equal amount of mixture on center of each sheet of foil. Evenly sprinkle with bacon.

Bring up 2 sides of foil so edges meet and seal edges, making tight 1/2-inch fold.  Fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

Place packs on grill over medium heat. Cover grill and cook 12 minutes. Rotate packs 1/2 turn and cook 12 to 14 minutes longer or until potatoes are tender. 

Remove packs from grill, cut large X across top of each pack. Carefully fold back foil, and sprinkle potatoes with cheese. If desired, garnish with sliced jalapeño chile.

To make in oven, place packets on cookie sheet and bake at 375 degrees 40 to 45 minutes.

Lemon-Rosemary Roasted Chicken Thighs with Potatoes

Baking with rosemary fills the house with a delicious aroma.  I always use rosemary when making a roast chicken and sometimes pork.

First of all, several changes I'd make . . . use boneless chicken tenderloins.  It looks kind of dry and one of the commenters mentioned that she doubles the recipe for the dressing . . . I can see why.  Also, I would dice the potatoes and steam in the microwave for about 5 or 6 minutes before baking in the oven.  It is something I do to ensure crispier potatoes that are always tender and fluffy inside.

This is one of those recipes that is a fairly quick prep and the oven does most of the work!

Recipe and Photo Source:  Rachael Ray

Ingredients

1/4 cup olive oil
2 lemons--1 zested and juiced (about 1 1/2 tsp. zest, 4 tbsp. juice) and 1 thinly sliced
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 1/2 pounds red potatoes, cut into 1-inch cubes
1 1/2 pounds bone-in, skin-on chicken thighs
4 sprigs fresh rosemary

Directions

Preheat the oven to 425 degrees . 

Whisk the olive oil, lemon zest and juice, mustard and garlic in a small bowl and season with salt and pepper.

Toss the potatoes, chicken, rosemary and sliced lemon with the dressing in a rimmed baking dish. Season. 

Arrange the potato mixture and chicken, skin side up, in a single layer.

Roast, about 35 to 40 minutes, turning the potatoes once, until the potatoes are golden-brown and tender and the chicken is cooked through.

Twice Baked Potatoes from The Pioneer Woman

I could make a whole meal out of baked potatoes . . . and even better . . . twice baked potatoes!

This recipe comes from The Pioneer Woman, Ree Drummond of The Food Network, so you know it has got to be delicious!

For different variations, change the type of cheese or try combination of cheeses.

They also make great snacks straight from the fridge or pop in the microwave.

Ingredients

8 baking potatoes, washed
3 tablespoons canola oil
2 sticks salted butter (sliced into pats)
1 cup bacon bits (fry your own!)
1 cup sour cream
1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
1/2 cup whole milk
2 teaspoons seasoned salt
3 green onions, sliced
Freshly ground black pepper



Directions

Preheat the oven to 400 degrees F.

Rub the potatoes with canola oil (I like to use softened butter and sprinkle with kosher salt) and bake for 1 hour on a cookie sheet.  Make sure they are sufficiently cooked through.

Place butter in a large mixing bowl along with the bacon bits and sour cream.

Remove the potatoes from the oven and lower the heat to 350 degrees F.

Cut each potato in half (lengthwise). 

Carefully scrape out the insides into the mixing bowl, make sure not to tear the shell.  Leave a small rim of potato for support. Lay the potato shells on a baking sheet.

Mash the potatoes into the butter, bacon and sour cream; add cheese, milk, seasoned salt, green onions and black pepper to taste . . . mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)

Heap the potato shells with the filling.  Add a little more grated cheese on top of the potatoes and bake another 15 to 20 minutes until the potatoes are warmed through.


Source:  The Food Network
2011 Ree Drummond, All Rights Reserved

Potato Casserole by Trisha Yearwood

Trisha describes this side dish as a mashed potato casserole.

Doesn't it look delicious?

Sometimes the simplest of meals are the best.

I'd never heard of mayonnaise and sour cream together for mashed potatoes, but why not?

Yield: 6 to 8 servings

Level: Easy

Total Time: 45 min

Prep: 15 min
Cook: 30 min



Ingredients

• Nonstick cooking spray, for greasing the baking dish
• 6 large russet potatoes
• Pinch salt
• 8 ounces sliced bacon
• 1 cup milk
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup (1/2 stick) unsalted butter
• Pinch garlic salt
• Pinch freshly ground black pepper
• 2 cups grated Cheddar

Directions

Preheat the oven to 400 degrees F. Grease a 2-quart baking dish with cooking spray.

Peel the potatoes and cut them into 1-inch cubes. Place the potatoes and salt in a pressure cooker with water to cover and bring to a boil. Reduce the heat and simmer the potatoes until very tender, about 5 minutes. (If you do not have a pressure cooker, boil the potatoes in a pot of water with a pinch of salt until tender, about 20 minutes.)

While the potatoes boil, cook the bacon in a medium skillet over medium heat until browned and cooked through, 8 to 10 minutes. Drain the bacon on paper towels and, when cool enough to handle, crumble it into small pieces. Set aside.

Add the milk, mayonnaise, sour cream, butter, garlic salt, pepper and 1 cup of the cheese to a stand mixer with a paddle attachment. Whip the mixture until thoroughly combined. Drain the potatoes and add to the mixer. Mix again to combine and the potatoes are whipped smooth.

Spoon the mixture into the prepared baking dish. Sprinkle the crumbled bacon and remaining 1 cup cheese over the top and bake until the cheese is melted and the casserole is heated through, about 20 minutes.


Adapted from "Home Cooking with Trisha Yearwood" by Trisha Yearwood © Clarkson Potter 2010. Provided courtesy of Trisha Yearwood. All rights reserved.

Source:  Food Network

VELVEETA® Potato Bites

Don't these potato bites look awesome?  What a great idea!

The recipe comes from the kitchens of  Kraft Foods.

Ingredients

• 2 lb. baking potatoes (about 6), peeled, cut into chunks
• 2 green onions, thinly sliced
• 1 egg, beaten
• 1/4 tsp. black pepper
• 1/4 lb. (4 oz.) VELVEETA, cut into 24 cubes
• 1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
• 1-1/2 cups TACO BELL® Thick & Chunky Salsa

Directions

In large saucepan, boil potatoes in boiling water 15 to 20 minutes or until tender; drain. 

Cool 10 minutes. 

Mash potatoes until smooth and add onions, egg and pepper.  Mix until blended.

HEAT oven to 400ºF. 

Put coating mix into pie plate.

Roll potato mixture into 24 balls, using about 2 Tbsp. for each. 

Insert a VELVEETA cube into center of each ball and completely enclose VELVEETA. 

Roll balls in coating mix; turn to evenly coat. Place on rimmed baking sheet sprayed with cooking spray.

BAKE 14 to 16 min. or until heated through. 

Serve with salsa.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Source: kraftrecipes.com

Chicken and Potato Casserole

Love the combination of the chicken, potatoes and the sauce.

This recipe and photo is courtesy of Grandmother's Kitchen . . . link follows the recipe.

Ingredients

• 2 chicken breasts, cut into cubes
• 1 Tablespoon olive oil
• 1/2 cup butter
• 1/2 cup all purpose flour
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 3 cups milk
• 1 large onion, slices
• 1/2 cup white cheese, shredded
• 5 cups potatoes, peeled, par-boiled and sliced

Directions

Preheat over to 350 degree F. 

Peel and par-boil the potatoes. Drain the water, let the potatoes cool, then slice them into rounds.

Meanwhile, while the potatoes are cooking we will cook the chicken. 

Heat the oil in a frying pan and cook the chicken pieces until they are not pink. Set aside. 

To make the creamy sauce, melt butter in large sauce pan over low heat and whisk in flour, salt, and pepper. Cook, stirring constantly, for about 1 minute. Remove from heat gradually whisk in milk. Return to heat and cook until thickened and bubbly.

Fold in chicken, onion slices,and cheese. Gently stir the mixture together. 

Place a layer of potatoes slices into the bottom of a buttered 9x13 inch baking dish. Pour the creamy mixture on next. Make a top layer with the remaining potato slices. Cover with aluminum foil. 

Bake 30 minutes. Uncover and bake for 10 more minutes to lightly brown the top.


Original Chicken And Potato Casserole Recipe found at Grandmother's Kitchen Recipes.