Best Those Potatoes Recipes

THOSE POTATOES RECIPE - (4.4/5)

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

THOSE POTATOES

Steps:

• Preheat oven to 450 degrees.
• In a saucepan, melt 5 Tbsps butter.
• Add flour and cook over low heat, stirring, for 2 minutes.
• Remove pan from heat and gradually stir in cream and broth.
• Cook, stirring until sauce is thick and smooth.
• Stir in Parmesan cheese, salt and pepper.
• Fold in potatoes.
• Add more salt and pepper to taste.
• Put in buttered casserole.
• Mix Roquefort with melted butter and paprika.
• Sprinkle on top.
• Bake until cheese melts, 12-14 minutes.

THOSE POTATOES

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

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

Steps:

• 1. Melt butter in a saucepan. Add flour and whisk over low heat for 2 min. Remove pan from heat. Gradually stir in the cream and the stock. Return pan to heat. Cook and stir sauce unitl it is smooth and thickened. Stir in the Parmesan, salt and pepper. 2. Gently fold the potatoes into the cheese sauce. Taste for seasoning; add more salt and pepper if needed. 3. Divide the potato mixture between six individual buttered remekins ( or a 2 quart au gratin dish). Sprinkle with Roquefort cheese, melted butter, and paprika. 4. Bake in a 425 oven for 12-14 minutes for individual servings (20-25 for large dish) or until cheese bubbles.

MATT'S "THOSE POTATOES"

Steps:

• Peel and thinly slice potatoes - immediately immerse in cold water filled bowl. Peel and thinly slice onion. Drain then dry potatoes on a dish towel. Layout potatoes in a thin layer on dish towel without too much overlap. Salt 50%, pepper 20% and sugar 30% potatoes as if on your plate (more than less). Combine seasoned potatoes and sliced onion in a large mixing bowel and mix thoroughly to season all. Have ready 5-7 heavy duty aluminum foil rectangles (12" x 16") sprayed with Pam cooking spray. Place potatoe/onion mixture into 5-7 equal amounts on each aluminum foil rectangle. Divide a stick of butter between 5-7 foil packets. Carefully seal potato/onion/butter foil packets into rectangles (4" x 8"). Place on rimmed baking sheet. Bake at 400 degrees for one hour.

THOSE POTATOES

Steps:

• Place potato puffs in a lightly greased 11"x9" baking pan; set aside. Melt butter in a saucepan; add soup, sour cream, onions and one cup cheese. Stir over low heat until mixed; pour over potatoes. Sprinkle remaining cheese over top. Bake for 30 minutes at 350 degrees. Tip: Potluck dinners are a wonderful way to share food and fellowship with friends. Why not make a standing date once a month to try new recipes as well as tried & true favorites?