Cheese Nip Topped Potato Casserole Recipes

EASY CHEESY POTATOES

Steps:

• Preheat oven to 375˚F and grease a 9x13 inch baking dish.
• If using fresh potatoes, place in a saucepan with cold water. Simmer 12-14 minutes or until fork tender. Drain and allow to cool slightly.
• Melt butter, add sour cream, soup, onion and 1 ½ cups cheese.
• Toss in the potatoes (or frozen hash brown potatoes) and combine. Spread into a prepared baking dish.
• Top with remaining cheese and bake for 28-30 minutes or until browned and bubbly.

ULTIMATE CHEESY POTATO CASSEROLE RECIPE

Steps:

• Preheat the oven to 350.
• In a large bowl mix together all the ingredients (EXCEPT FOR THE POTATO CHIPS), until the ingredients are well combined.
• Pour into a 9x13 baking pan.
• Top with the crushed potato chips and cover with foil.
• Bake for 30 minutes, remove the foil and bake for an additional 20 minutes, until the chips are lightly browned.
• Let the casserole rest for a few minutes before serving.

CHEESE PUFFS

Steps:

• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
• In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
• Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/4 inches wide and 3/4-inch high onto the baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere. Bake for 15 minutes, or until golden brown outside but still soft inside.

CHEESE NIP TOPPED POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Mix all of the casserole ingredients together.
• Put into a large baking dish.
• Mix cheese nips and 1/4 cup melted butter together.
• Spread on top of casserole.
• Bake for 45 minutes.

CHEESE POTATO CASSEROLE

Steps:

• In a large saucepan, melt 4 tablespoons butter. Stir in the flour and salt until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat., Stir in the cheeses until melted. Add potatoes; stir gently to coat. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with lemon juice., In a small skillet, melt the remaining butter. Add bread crumbs; cook and stir over medium heat until lightly browned. Sprinkle over potato mixture. Bake, uncovered, at 350° for 40-45 minutes or until hot and bubbly.

CHEESE PUFFS

Steps:

• In a large saucepan, bring the water, butter, salt and cayenne to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in Gruyere and mustard. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with Parmesan cheese. Bake at 425° for 15-20 minutes or until golden brown. Serve warm or cold.

CHEESY POTATO CASSEROLE FROM ORE-IDA®

Steps:

• Preheat oven to 350 degrees F. Coat 13x9 baking dish with nonstick cooking spray.
• In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hash browns until well mixed. Spoon evenly into baking dish.
• In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of hash brown mixture.
• Bake uncovered for 45 to 50 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Season with additional salt and pepper to taste if desired. Garnish with additional sliced green onion if desired.

CREAMY CHEESE & POTATO BAKE

Steps:

• Heat oven to 190C/170C fan/gas 5. Boil the potatoes for 3 mins to soften a little, then drain. When cool enough to handle, slice into 5mm pieces. Cook the onion in the butter in a pan until softened, about 5 mins, then pour over the wine, milk and cream and heat through. Place the potato slices into a large bowl, pour over the cream mixture, sage leaves and half the cheese. Carefully stir until the potato slices are coated.
• Grease a large baking dish (about 20 x 30cm) with a little butter, then tip the potatoes in. Smooth over the top, scatter over the remaining cheese and season with black pepper. Cover with foil and cook for 30 mins, then uncover and cook 30-40 mins more until a fork slides in easily and the top is golden brown.