Best Hubbys Favorite Cheese Potatoes With Onions Recipes

CREAMY AU GRATIN POTATOES

Creamy Au Gratin Potatoes image

This is my husband's favorite dish, and he considers it a special occasion every time I make it. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. It's a great side dish with a roast pork loin or beef tenderloin. Add a green salad and French bread, and you have found the magic path to a man's heart. To avoid lumps in your sauce, add the milk just a little at a time as you stir the flour and butter. Experiment with different cheeses for variety.

Provided by CathyM

Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes

Time 2h

Yield 4

Number Of Ingredients 8

Ingredients

4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
½ teaspoon salt
2 cups milk
1 ½ cups shredded Cheddar cheese

Steps:

Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours in the preheated oven.

Nutrition Facts : Calories 498.8 calories, Carbohydrate 49.3 g, Cholesterol 77.2 mg, Fat 25.4 g, Fiber 4.4 g, Protein 19.8 g, SaturatedFat 16 g, Sodium 683.4 mg, Sugar 9.1 g

POTATOES AND ONIONS AND CHEESE, OH MY!

Potatoes and Onions and Cheese, Oh My! image

This is the recipe my husband uses when he makes Potatoes Au Gratin. You will need to refer to Recipe #207024 for this to make the cheese sauce. Using a food processor or mandoline to slice the veggies is key.

Provided by CulinaryQueen

Categories Potato

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons butter
4 -6 potatoes (depending on size)
2 onions
2 cups whole mushrooms
2 tomatoes, sliced (optional)
salt and pepper, to taste
2 tablespoons butter
2 tablespoons flour
200 g cheddar cheese, grated
400 ml milk
50 g cheddar cheese, grated (See Peter's Cheese Sauce for preparation of sauce)

Steps:

Preheat oven to 200C/400°F.
Generously butter the inside of a 9X13 baking dish and set aside.
Peel the potatoes and thinly slice along with the onions and mushrooms, using a food processor or mandoline.
Layer half the potatoes into the bottom of the baking dish, then half of the onions, followed by half the mushrooms. Season with salt and pepper. Repeat layers with remaining veggies and season with salt and pepper.
Pour cheese sauce over potatoes and cover with aluminum foil.
Bake for 1 1/4 hours. Remove from oven and take foil off. Put a single layer of sliced tomatoes on top, if using. Sprinkle with remaining 50g cheese and return to oven for 15 minutes, turning on broiler/grill for the last 3-5 minutes to brown cheese.
Allow to sit 10 minutes before serving.

Nutrition Facts : Calories 661.8, Fat 39, SaturatedFat 24.6, Cholesterol 118.6, Sodium 586.7, Carbohydrate 52.8, Fiber 6, Sugar 5.2, Protein 27.7

CHEESE AND ONION POTATOES

Cheese and Onion Potatoes image

Don't let the basic ingredients fool you-this recipe has anything but ordinary taste. The hearty potatoes have a wonderful cheesy flavor and practically melt in your mouth. -Lois McCutchan, Monticello, Missouri

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1/4 cup butter, cubed
4 medium unpeeled red potatoes, cut into 1/4-inch slices
2 tablespoons dried minced onion
Pepper to taste
1/3 cup shredded cheddar cheese
Minced fresh parsley

Steps:

In a large skillet, melt butter over medium-high heat. Add the potatoes, onion and pepper; toss to coat. Cover and cook for 8-10 minutes or until potatoes are tender, stirring occasionally. Uncover; cook until potatoes are browned, about 6 minutes. , Top with cheese. Remove from the heat. Cover and let stand for 2-3 minutes or until cheese is melted. Garnish with parsley.

Nutrition Facts : Calories 221 calories, Fat 14g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 179mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.

CHEESY POTATOES WITH ONIONS

Cheesy Potatoes With Onions image

Make and share this Cheesy Potatoes With Onions recipe from Food.com.

Provided by Kittencalrecipezazz

Categories Potato

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

3 lbs russet potatoes (peeled and thinly sliced, about 6 medium)
2 medium onions, thinly sliced
1 (6 ounce) package sliced process American cheese
salt and pepper
1 1/4 cups cheddar cheese, shredded
1/4 cup butter
1/4 cup flour
1 pinch cayenne pepper (or to taste)
3 cups warm full-fat milk

Steps:

Set oven to 400 degrees.
Butter a 13 x 9-inch baking dish.
Cook the sliced potatoes in boiling water for about 5 minutes; drain.
Layer one-third of the partially-cooked potatoes in bottom of the baking dish, then one-third of onion slices, then one-third of the cheese slices.
Sprinkle with salt and pepper, then repeat layers two more times.
Sprinkle top with the shredded cheddar.
For the sauce; in a medium heavy saucepan melt butter over low heat.
Add in flour and cayenne then stir for 1 minute.
Slowly add in milk; whisk or stir until bubbly and thickened (about 3 minutes).
Pour the sauce over the cheese and potato mixture.
Bake for about 35 minutes or until golden.
Let stand for 10 minutes before serving.

CHEESY ONION POTATOES

Cheesy Onion Potatoes image

If you are not a garlic-lover then omit the garlic powder, since the onion soup mix is salty I advise not to add in any extra salt. --- this makes a huge amount, but don't worry there won't be any leftovers! --- make certain to let the dry onion soup mixture sit in the hot melted butter for 30 minutes this will allow the onion flakes to soften, a few more or less potatoes will not matter -- these may also be made in a large greased heavy foil pan and cooked on the outdoor grill ---all amounts may be adjusted to suit taste :)

Provided by Kittencalrecipezazz

Categories Potato

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

6 -8 potatoes (quartered or sliced peeled or unpeeled)
1/2 cup butter, melted
1.5 (1 1/4 ounce) packages lipton dry onion soup mix
1 1/2 teaspoons garlic powder
1/4 teaspoon cayenne pepper (optional I like to add it in)
1/2-1 teaspoon fresh ground black pepper
2 cups grated cheddar cheese (can use less)
5 large green onions, chopped

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.

Nutrition Facts : Calories 488, Fat 28.5, SaturatedFat 17.8, Cholesterol 80.7, Sodium 1070.8, Carbohydrate 45.2, Fiber 6, Sugar 4.3, Protein 15

HUBBY'S FAVORITE CHEESE POTATOES WITH ONIONS

Hubby's Favorite Cheese Potatoes with Onions image

These are my hubby's absolute favorite cheese potatoes! And I love them because not only are they delicious, but so easy to throw together! Especially handy when you have a lot of other things to make or grill. They stay piping hot for quite some time after they're done, so when you are grilling out, they can just rest, covered,...

Provided by Kelly Williams

Categories Potatoes

Time 1h30m

Number Of Ingredients 13

Ingredients

SAUCE:
1 can cream of chicken soup
1/3 soup can milk
1/4 tsp. coarse ground pepper
1/8 tsp. garlic powder
1/8 tsp. ground rosemary (or you can use thyme)
REST OF INGREDIENTS:
2 large (or 3 regular-sized) red potatoes, unpeeled
1/2 large onion, halved and sliced thin
2 cups shredded sargento mexican blend cheese
1 Tbl. real butter, pinched into about 8 small pieces
* smoked sweet paprika
* dried parsley

Steps:

1. In medium-sized bowl, mix sauce ingredients with whisk. Set aside. Halve onion half and slice thinly, set aside. Rinse potatoes and slice 1/4" thick. Spray a 2 1/2 qt. round casserole dish (with lid) with butter-flavored cooking spray. Spoon several spoonfuls of sauce onto bottom of dish to cover nicely. Layer, overlapping, slices of potatoes. (Half of them). Spoon half of remaining sauce over evenly. Top with half of sliced onions. Top with 1 cup cheese. (*I never measure, I just reach in and cover heavily. About 3/4" thick. We like a LOT of cheese!) Repeat with a second layer. Top second layer of cheese with dots of butter. Sprinkle top lightly with paprika and parsley. Bake in 375 degree oven, covered, for 1 hour. Remove lid, turn oven down to 350, and bake 15 minutes longer. It will bubble a lot, but it's ok. Any excess water from the cheese and or butter will evaporate. Remove from oven. *If there are any unwanted pools of oil from the cheese, dip a folded corner of paper towel carefully into the oil to absorb and remove. Cover and let rest for at least 15 minutes. Can stay pretty hot for at least a half an hour.