Cheddar Potatoes And Onions Recipes

CHEDDAR CHEESE ONION POTATOES

Steps:

• Preheat the oven to 400 degrees. Place the cubed potatoes on a greased baking sheet. Dot the cubed potatoes with butter and sprinkle the dry onion soup over the cubed potatoes evenly.
• Cover the potatoes with a sheet of foil and bake in a preheated 400 degree oven for 25 minutes. After 25 minutes, remove the pan from the oven and stir the potatoes. Place the foil back over the potatoes and continue baking for 30 more minutes or until the potatoes are tender. Remove the foil from the pan and sprinkle shredded Cheddar cheese over the potatoes evenly. Garnish with the sliced green onions, serve immediately.

CREAMY AU GRATIN POTATOES

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.

CHEDDAR SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a heavy saucepan, mix flour, salt and milk until smooth. Add garlic and butter; bring to a boil. Cook and stir until thickened, 1-2 minutes. Remove from heat; stir in cheese until melted., In a greased 8-in. or 1-1/2-qt. baking dish, layer onion and potatoes. Top with sauce., Bake, covered, 25 minutes. Uncover; bake until potatoes are tender, 40-45 minutes.

CHEDDAR CHEESE POTATO SOUP

Steps:

• In a large Dutch oven, saute onion and celery in butter for 5 minutes. Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender., Stir in 2 cups milk, bouillon, salt and pepper. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese and bacon; stir until cheese is melted.

CHEESE AND ONION POTATOES

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.

CHEDDAR POTATOES AND ONIONS

Steps:

• 1. Preheat oven to 350F.
• 2. Pierce potatoes with a fork; arrange on paper towels in microwave oven.
• 3. Microwave at HIGH for 5 to 6 minutes, turning once. Let stand 1 minute.
• 4. Cut potatoes lengthwise into quarters.
• 5. Place potatoes and onion wedges in an 8-inch square baking pan coated with cooking spray.
• 6. Lightly coat tops of vegetables with cooking spray, and sprinkle evenly with lemon pepper and salt.
• 7. Bake at 350F for 30 minutes.
• 8. Sprinkle with cheese; cook an additional 3 minutes or until cheese melts.

SIMPLY RICH CHEDDAR SCALLOPED POTATOES

Steps:

• Use a big pot.
• Saute chopped onions in margarine til soft but not browned.
• In small bowl, combine flour, salt and pepper.
• Stir flour mixture into onion mixture then add milk and half and half and stir and cook over medium heat until mixture begins to thicken (about 3 minutes).
• Turn off heat.
• Add 1 1/2 cups shredded cheddar to the sauce and stir til melted and smooth.
• Add sliced potatoes and stir well to combine.
• Pour mixture into a 9 by 13 casserole dish that you have sprayed with Pam.
• Cover with foil and bake at 350 for 35 minutes.
• Remove from oven, take foil off and sprinkle reserved 1/2 cup cheese over top (or more as desired).
• Return to oven to bake another 30 minutes or so or until potatoes are soft, cheese is melted and edges begin to lightly brown.
• Let stand a few minutes before serving to allow sauce to thicken.

CHEDDAR POTATOES AND ONIONS

Steps:

• Preheat oven to 350ºF.
• Pierce potatoes with a fork; arrange on paper towels in microwave oven.
• Microwave at HIGH for 5 to 6 minutes, turning once.
• Let stand 1 minute.
• Cut potatoes lengthwise into quarters.
• Place potatoes and onion wedges in an 8-inch square baking pan coated with cooking spray.
• Lightly coat tops of vegetables with cooking spray, and sprinkle evenly with lemon pepper and salt.
• Bake at 350ºF for 30 minutes.
• Sprinkle with cheese; cook an additional 3 minutes or until cheese melts.

EASY CHEDDAR POTATO BAKE

Steps:

• Set oven to 425 degrees.
• Butter a shallow baking sish.
• Thinly slice the potatoes, and place in the baking dish.
• In a small saucepan, heat butter, onion, salt, pepper, garlic powder and thyme until the butter is melted.
• Drizzle over potatoes.
• Cover, and bake for 45 minutes, or until potatoes tender.
• Remove from oven, sprinkle with cheese and parsley.
• Return to oven and bake for another 10-15 minutes longer, or until cheese is melted.

CHEDDAR POTATOES & ONIONS

Steps:

• Preheat oven to 350.
• Pierce potatoes and arrange on paper towels in microwave.
• Microwave on high 5-6 minutes, turning once.
• Let stand 1 minute.
• Cut lengthwise into quarters and place into an 8" square pan that has been coated with cooking spray.
• Add onion wedges, toss and spray lightly with cooking spray.
• Sprinkle potatoes and onions with salt and garlic powder.
• Bake for 30 minutes at 350.
• Sprinkle with cheese and bake another 3 minutes until cheese melts.

POTATOES AND CARAMELIZED ONION CASSEROLE

Steps:

• Set oven to 350 degrees.
• Butter an 8-cup baking dish (or larger).
• In a large skillet melt the butter with oil over medium heat add in sliced onions; saute stirring often until a rich golden brown (about 18-20 minutes).
• Add in the garlic the last 5 minutes of cooking.
• Add in the sherry and tarragon; cook until the liquid is absorbed season with salt and pepper, remove from heat and set aside.
• Arrange a layer of sliced potatoes in the bottom of the baking dish, season with salt and pepper.
• Top with 1/3 of the caramalized onion mixture.
• Arrange another layer of potatoes over the onions, season with salt and pepper.
• Repeat the layers until all of the potatoes and onions are used up (finishing the top with potatoes).
• Bring the chicken stock to a simmer and pour slowly over the potatoes.
• Cover the mixture directly but lightly with parchment paper, then cover the dish with foil.
• Bake for about 40 minutes.
• Uncover the dish and bake about 20 minutes more or until the potatoes are tender.
• Cool for 10 minutes before serving.

SHARP CHEDDAR SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a large saucepan, heat butter over medium heat. Stir in flour, salt, mustard and pepper until blended; cook and stir 2-3 minutes or until lightly browned. Gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat., In a small bowl, combine cheeses. Layer a third of the potatoes, a third of the onions and 3/4 cup cheese mixture in a greased 3-qt. baking dish. Repeat layers twice. Pour sauce over top; sprinkle with remaining cheese., Bake, covered, 45 minutes. Uncover; bake 25-30 minutes longer or until potatoes are tender and top is lightly browned.