Three Cheese Campfire Potatoes Recipe 435 Recipes

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THREE CHEESE CAMPFIRE POTATOES RECIPE - (4.3/5)



Three Cheese Campfire Potatoes Recipe - (4.3/5) image

Provided by á-18433

Number Of Ingredients 9

3 large potatoes
1 medium onion
3 tablespoons Parmesan cheese, grated
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 tablespoons butter
1/2 cup bacon pieces
1/2 cup Mozzarella cheese, shredded
1/2 cup cheddar cheese, shredded

Steps:

  • In a double thick heavy duty foil slice up butter, add chopped potatoes, onion, salt and pepper. Fold foil around potato mixture and seal tightly. Grill covered over medium heat for 15 to 18 minutes on each side. Check to see if the potatoes are tender. If they are done, sprinkle the bacon and cheeses over the potatoes. Grill 3 to 5 minutes longer. Open carefully to allow the steam to escape.

THREE-CHEESE POTATOES



Three-Cheese Potatoes image

With its bacon and cheese flair, this side dish makes a welcome addition to barbecues. My husband and I love these potatoes. -Cheryl Hille, Askum, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 10

3 large potatoes, peeled and cut into 1-inch cubes
1 medium onion, chopped
3 tablespoons grated Parmesan cheese
1 tablespoon minced chives
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 tablespoons butter
1/2 cup crumbled cooked bacon
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded cheddar cheese

Steps:

  • In a large bowl, combine the first six ingredients. Transfer to a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter. , Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 15-18 minutes on each side or until potatoes are tender., Carefully open foil. Sprinkle the bacon cheeses over potato mixture. Grill 3-5 minutes longer or until cheese is melted. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 293 calories, Fat 11g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 614mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 13g protein.

CAMPFIRE POTATOES



Campfire Potatoes image

We like grilling because it's a no-fuss way to make a meal. This pleasing potato recipe is one we use often! The onion, cheddar cheese and Worscestershire sauce combine to make a super side dish for any grilled meat. Plus, cooking in the foil makes cleanup a breeze. -JoAnn Dettbarn, Brainerd, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 8

5 medium potatoes, peeled and thinly sliced
1 medium onion, sliced
6 tablespoons butter
1/3 cup shredded cheddar cheese
2 tablespoons minced fresh parsley
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1/3 cup chicken broth

Steps:

  • Place the potatoes and onion on a large piece of heavy-duty foil (about 20 in. x 20 in.); dot with butter. Combine the cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes. , Fold foil up around potatoes and add broth. Seal the edges of foil well. Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender.

Nutrition Facts : Calories 276 calories, Fat 13g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 245mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.

CHEESY CAMPFIRE POTATOES



Cheesy Campfire Potatoes image

These easy cheese potatoes are great over the grill or campfire. And since they're in a foil packet, there's no mess to clean up!

Provided by Michelle Bomgaars

Categories     Side Dish     Potato Side Dish Recipes

Time 45m

Yield 6

Number Of Ingredients 7

6 potatoes, sliced
¼ cup diced onion
2 tablespoons cold margarine
¼ cup grated Parmesan cheese
¾ cup shredded mozzarella cheese
¾ cup shredded Cheddar cheese
salt and ground black pepper to taste

Steps:

  • Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire.
  • Cut 2 lengths of heavy duty foil approximately 18 inches square, placing one on top of the other for strength. Spray top one with non-stick spray. Spread potatoes on foil leaving plenty of room to fold up later. Scatter the onion over potatoes; slice the margarine over the potatoes; layer the Parmesan, mozzarella, and Cheddar cheeses over the potatoes; season with salt and pepper. Bring opposite edges of foil together and seal.
  • Place the packet directly onto your campfire and cook until the potatoes are soft, about 35 minutes.

Nutrition Facts : Calories 309 calories, Carbohydrate 38.6 g, Cholesterol 27.5 mg, Fat 11.9 g, Fiber 4.8 g, Protein 13 g, SaturatedFat 5.8 g, Sodium 293.3 mg, Sugar 2.3 g

THREE-CHEESE POTATO GRATIN



Three-Cheese Potato Gratin image

Provided by Giada De Laurentiis

Categories     side-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 15

Butter, for greasing the baking dish
2 tablespoons extra-virgin olive oil
1 large onion, chopped
2 large cloves garlic, chopped
1/3 cup heavy whipping cream
1/4 cup low-sodium chicken broth
1 teaspoon minced fresh rosemary
1 teaspoon coarse kosher salt
3/4 teaspoon freshly ground black pepper
5 small Yukon gold potatoes, peeled, cut into 1/8-inch-thick rounds (about 1 1/4 pounds)
1 large yam (red skinned sweet potatoes), cut into 1/8-inch to 1/4-inch-thick rounds
1 1/2 cups coarsely grated Gruyere cheese (about 5 ounces)
1/2 cup coarsely grated Asiago cheese (about 1 1/2 ounces)
1/2 cup finely grated Pecorino Romano cheese (about 1 1/2 ounces)
2 tablespoons chopped fresh flat-leaf parsley, optional

Steps:

  • Position a rack in the center of the oven and preheat to 400 degrees F. Butter a 2-quart glass or ceramic baking dish.
  • Heat the oil in a heavy large skillet over medium-high heat. Add the onions and cook until tender and golden, about 10 minutes. Add the garlic and stir 1 minute. Add the cream, broth, rosemary, salt and pepper. Remove the pan from the heat.
  • Mix all the grated cheeses together in a medium bowl.
  • Mix the yams and potatoes together in a medium bowl.
  • Arrange one-third of the potato mixture in the bottom of the prepared baking dish. Sprinkle with one-third of the cheese mixture. Repeat the layers twice more ending with a layer of the cheese mixture. Pour the cream mixture over the layers and cover the pan with foil.
  • Bake the gratin until the potatoes are almost tender, about 45 minutes. Remove the foil and continue to bake until the potatoes are tender and golden on top, 20 to 25 minutes longer. Remove from the oven and let the gratin rest, 10 minutes. Sprinkle with the chopped parsley, if using, and serve.

SCALLOPED POTATOES WITH THREE CHEESES



Scalloped Potatoes with Three Cheeses image

When it comes to Scalloped Potatoes with Three Cheeses, Rick Rodgers, cookbook author and teacher, says, "I've always thought of mashed potatoes as an everyday way to serve potatoes, but scalloped potatoes really say special occasion to me.

Provided by Rick Rodgers

Categories     Cheese     Dairy     Potato     Side     Bake     Christmas     Easter     Thanksgiving     Vegetarian     Casserole/Gratin     Fall     Spring     Winter     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 12 servings

Number Of Ingredients 10

3/4 cup (packed) grated extra-sharp cheddar cheese (about 4 ounces)
3/4 cup crumbled Danish blue cheese (about 4 ounces)
1/3 cup (packed) freshly grated Parmesan (about 1 1/4 ounces)
4 pounds russet potatoes, peeled, cut into 1/4-inch-thick rounds
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 cup finely chopped onion
3 tablespoons all purpose flour
4 tablespoons (1/2 stick) butter
3 cups whole milk

Steps:

  • Preheat oven to 400°F. Lightly butter 13x9x2-inch glass baking dish. Mix cheddar cheese, blue cheese and Parmesan in small bowl.
  • Arrange half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with teaspoon salt and 1/4 teaspoon pepper. Sprinkle onion over, then flour. Dot with 2 tablespoons butter. Sprinkle half of cheese mixture over. Top with remaining potatoes, 3/4 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons butter. Reserve remaining cheese.
  • Bring milk to simmer in medium saucepan. Pour milk over potatoes (milk will not cover potatoes completely). Cover baking dish tightly with foil. Bake 45 minutes. Uncover dish (liquids in dish may look curdled); sprinkle potatoes with reserved cheese mixture. Bake uncovered until potatoes are tender and cheese is deep golden brown, about 45 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover and rewarm in 375°F oven about 20 minutes.) Remove from oven; let stand 15 minutes before serving.

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