Best Best Cheesy Potatoes Ever Recipes

BEST EVER CHEESY POTATOES

Steps:

• Mix everything but the hashbrowns in a large bowl.
• Add the hashbrowns.
• Bake at 350 for at least 1 hour (until slightly brown and bubbly).
• Enjoy!

BEST EVER SCALLOPED POTATOES - CREAMY, CHEESY, LOTS OF FLAVOR

Steps:

• In a large covered casserole dish spray entire dish with a cooking spray and then spread 1 entire can of Cream of Mushroom soup evenly on the bottom (best way I've found to prevent the potatoes from sticking & adds flavor).
• Chop the onion into very small pieces & set aside.
• In a separate bowl mix 1 can of Cream of Mushroom soup, the Sour Cream and 1 TSP of Dry Lipton Onion Soup Mix (added for the flavor of the seasonings which makes it extra tasty).
• Peel & Slice the Potatoes Thin.
• LAYER #1: Start layering in the casserole dish with the Cream of Mushroom soup on the bottom: Layer of POTATOES then spread approx 6 spoonfulls of the SOUP & SOUR CREAM mixture on top, then ONIONS then ½ cup of CHEDDAR CHEESE.
• LAYER #2: POTATOES then approx 6 spoonfulls of the SOUP & SOUR CREAM mixture, then VELVETA CHEESE squares distributed evenly across.
• LAYER #3: POTATOES then all the remaining SOUP & SOUR CREAM mixture then the remaining 1 cup of CHEDDAR CHEESE.
• Sprinkle the chives evenly across the top.
• BAKE COVERED in the oven at 300 degrees for about 1½ hour.
• BAKE UNCOVERED for approx another 1 hour or as needed until done and top is slightly browned (test with a fork and make sure the potatoes are done). Note: Baking uncovered at the end helps reduce the excess moisture.

BEST CHEESY POTATOES EVER!

Steps:

• Pre-heat oven to 450 degrees. Grease 13 x 9 inch pan, at least 3” deep.
• Slice potatoes. Try to keep the slices uniform in size and not too thick, this will increase the cooking time.
• Pour both cans of cheese soup into a large bowl, add 1 and 1 half cans of warm water and whisk. The soup mixture will stay lumpy, but you should be able to keep a slightly thick consistency.
• Spoon a small amount of the soup mixture into the bottom of the greased pan, just enough to coat the bottom. Layer potatoes in pan-about halfway overlapping each other.
• Sprinkle half the chopped onions on the first potato layer, followed by salt and pepper to taste, then pour half the cheese soup mixture on to the potatoes, cover with a little less than one whole bag of the shredded cheese.
• Layer the rest of the potatoes and repeat the steps until all ingredients are used. You should have 2 to 3 layers of potatoes. Finish by covering the top with the reserved cheese.
• Cover the baking dish tightly with aluminum foil. Bake for 45 minutes. Potatoes should be tender but not falling apart, and the cheeses bubbling (if potatoes seem too hard, continue baking time).
• Remove the foil and continue baking 15-20 minutes until toasted brown on top and a knife inserted feels like its going through softened butter. Let sit for 15 minutes before serving.