Best Matts Those Potatoes Recipes

Those Potatoes Recipe image

Provided by á-8300

Number Of Ingredients 10

Steps:

Melt butter Mix with sour cream, soup, salt and pepper Add hash browns, onion, and 3/4 of the cheese Spread mixture in a 9 x 13 pan Sprinkle remaining cheese on top For topping, melt butter and add crushed Corn Flakes Spread over mixture Bake covered at 350 for one hour

Those Potatoes image

Provided by surus

Categories Potato

Time 32m

Yield 4-6 serving(s)

Number Of Ingredients 11

5 tablespoons butter
5 tablespoons flour
2 cups light cream
2/3 cup chicken broth
5 tablespoons grated parmesan cheese
1 teaspoon salt
1/2 teaspoon white pepper
2 lbs peeled diced cooked potatoes, peeled and diced
6 tablespoons crumbled Roquefort cheese
1/2 teaspoon paprika
2 teaspoons butter

Steps:

Nutrition Facts : Calories 623.4, Fat 41.8, SaturatedFat 26, Cholesterol 127.9, Sodium 981.9, Carbohydrate 52.3, Fiber 5.4, Sugar 2.2, Protein 12.3

Those Potatoes image

Provided by Kerry Newton

Categories Potatoes

Time 1h20m

Number Of Ingredients 7

5 medium yukon potatoes, peeled and sliced thin
1 can(s) cream of mushroom soup
1/2 c milk
1/2 c sour cream
8 oz jalapeno jack cheese, shredded
1 tsp sea salt
1 tsp ground black pepper

Steps:

1. Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick cooking spray. Mix together soup with milk, sour cream, salt and pepper.
2. Put a third of the sliced potatoes into your pan, spread overtop the potatoes a third of the soup mixture and then a third of your cheese. Repeat two more times.
3. Cover with tin foil and bake for 45 minutes.
4. Uncover your dish and cook for another 15 minutes. Enjoy!

Those Potatoes Recipe - (4.4/5) image

Provided by margiekyle

Number Of Ingredients 9

6 medium potatoes (or you can use approximately 10 cups pre made frozen hash browns if you want).
1 stick of butter
1 can cream of chicken soup
1 pint sour cream
3 cups shredded cheddar cheese
1/2 cup green onions, chopped
Salt and Pepper
2 cups crushed cornflakes (or cracker crumbs)
1/4 cup melted butter

Steps:

1. Pre-heat oven to 350 degrees 2. Cook Potatoes with skins on until tender. 3. Cool completely. 4. Grate potatoes and put into a large bowl (I usually keep the skins on; most of the skins will be easy to remove at the end of grating each potato.) Note: you can use approximately 10 cups frozen hash browns if you don't want to cook and grate your own. 5. Melt butter. 6. Add cream of chicken soup, sour cream and green onions. Mix well. 7. Add half of the cheese to the potatoes and mix lightly and gently together. 8. Add the creamy mixture to the potato mixture. 9. Spread mixture into a 9x13 inch casserole pan. 10. Sprinkle lightly with salt and pepper. 11. Top with remaining cheese 12. Sprinkle with crushed cornflakes (I have used crushed cracker crumbs in a pinch and that is good as well; although there is a flavor and crunch that the cornflakes give that is very good.) 13. Melt remaining 1/4 cup of butter. 14. Drizzle butter over crushed cornflake crumbs. 15. Bake for 35 - 45 minutes