Best Cheesy Onion Potatoes Recipes

CHEESY FRENCH ONION MASHED POTATOES

Steps:

• Cube potatoes into bite-sized pieces. Place into medium-sized saucepan and cover with water. Cook until tender, about 15 minutes.
• When done, drain and return to pan or to a medium-sized bowl.
• With a mixer on medium speed, mix until all potatoes are broken up.
• Add dip, mixing until smooth.
• Add milk, mixing well.
• Add margarine, salt (may not need it with the salt in the dip) and pepper.
• Mix until margarine melts. Add cheese and mix well.
• You might have to add more milk to get it to the right thickness or thinness you want.

CHEESY ONION POTATOES

Steps:

• If you are using unpeeled potatoes make certain to wash and scrub the skin, and if you are slicing the potatoes ahead of time and soaking in water the potatoes must be dried with a paper towel before using in this recipe.
• Place the hot melted butter in a bowl; add in garlic powder,dry onion soup and cayenne pepper; mix to combine and allow to sit for about 30 minutes to soften the onion flakes (you may leave it sit for more time if desired) stir occasionally.
• Slice the potatoes into quarters, then place in a large roasting pan; sprinkle with freshly ground black pepper.
• Pour the butter mixture over the potatoes; toss to coat (I use my hands for this).
• Preheat oven to 400 degrees F.
• Set oven rack to bottom position.
• Bake uncovered 30 minutes.
• Remove and stir the potatoes.
• Place back in the oven and bake uncovered for another 20- 30 minutes or until just fork tender, removing and stirring another time while cooking (cooking time will depend on the thickness of the potatoes).
• Sprinkle with cheese and green onions over the hot potatoes.
• Serve immediately.

CHEESY ONION MASHED POTATOES

Steps:

• Cook potatoes in boiling water in large saucepan 15 min. or until potatoes are tender.
• Meanwhile, heat dressing in medium skillet on medium heat. Add onions; cook 4 to 5 min. or until crisp-tender, stirring frequently. Remove from heat.
• Drain potatoes; return to pan. Add milk, butter, and 2 Tbsp. parsley; mash until light and fluffy.
• Heat broiler. Spoon potatoes into 1-1/2 qt. casserole. Top with onions, cheese and nuts. Broil 2 to 3 min. or until cheese is melted. Sprinkle with remaining parsley.

FRENCH ONION DOMINO POTATOES ARE CRISPY, CRUNCHY, CHEESY, AND PRACTICALLY PERFECT

Steps:

• Arrange a rack in the middle of the oven and heat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
• Trim the ends from 2 pounds medium russet potatoes. Trim all 4 long sides of each potato so that each potato is shaped like a brick without any skin. Using a mandoline, cut the potatoes lengthwise into 1/6-inch-thick slices, being careful as you glide the potato across the blade, not only of your fingers but also applying enough pressure to ensure an even slice.
• Place the potato slices in a large bowl. Drizzle with 3 tablespoons of the olive oil or clarified butter and season with 1/2 teaspoon of the kosher salt. Toss well to coat the slices evenly with the oil and salt.
• Position the baking sheet with a longer side closer to you. Arrange the potato slices across the baking sheet in 3 rows: For each row, shingle 1/3 of the slices (15 to 18), overlapping each slice by 1/2-inch. Drizzle the potatoes with any remaining olive oil left in the bowl.
• Bake until the potatoes are golden-brown with crispy edges and knife tender, about 40 minutes. Meanwhile, cook the onions.
• Halve 2 medium yellow onions and thinly slice with the grain (about 6 cups). Heat the remaining 2 tablespoons olive oil in a 10-inch skillet over medium heat until shimmering. Add the onions and remaining 3/4 teaspoon kosher salt and cook, stirring often, until the onions are beginning to soften, about 9 minutes.
• Reduce the heat to low and continue cooking, stirring often, until the onions are deep golden-brown, 30 to 35 minutes more. Meanwhile, grate 4 ounces Gruyère cheese on the large holes of a box grater if needed (1 cup).
• Add 1/4 cup dry sherry and 1 tablespoon unsalted butter to the onions. Cook, stirring frequently, until the mixture is the consistency of marmalade, about 1 minute.
• When the potatoes are ready, remove the baking sheet from the oven. Increase the oven temperature to 500°F.
• Spread the onion marmalade evenly over the shingled potatoes and sprinkle with the cheese. Return the baking sheet to the oven and bake until the cheese is melted and bubbly, about 5 minutes. Let cool for 5 minutes before using kitchen shears or a sharp knife to cut into squares.

CHEESY ONION DIP-STUFFED POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, about 1 hour.
• Remove from the oven and lower temperature to 350 degrees F (175 degrees C). Cut potatoes in half lengthwise. Scoop out the pulp and reserve the shells.
• Mix the pulp with sour cream, Cheddar cheese, butter, onion dip mix, salt, and pepper. Spoon mixture back into the shells and sprinkle the tops with paprika.
• Bake in the oven until heated through and cheese is melted, about 25 minutes.

CHEESY ONION POTATOES RECIPE

Steps:

• • Preheat oven to 400 degrees F. Place potatoes in a 9-inch by 13-inch baking dish coated with cooking spray. Dot with butter, and sprinkle dry onion soup mix over the top. • Cover and bake 25 minutes; uncover and stir. Cover and bake an additional 30 minutes or until potatoes are tender. Sprinkle with cheese and green onions; serve immediately.