Garlic Parmesan Scalloped Potatoes

Garlic Parmesan Scalloped Potatoes layered in a creamy garlic sauce with parmesan and mozzarella is the best side dish to any meal!

Simple and easy ! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:

Ingredients

5 lbs Russet potatoes sliced 1/8″ thick

2 cups onions chopped small

6 cloves garlic minced

¼ cup butter (½ stick)

¼ cup flour

1 ½ cups vegetable broth

1 ½ cups heavy cream

1 Tbs salt

2 tsp pepper

2 tsp Slap Ya Mama seasoning

8 oz sour cream

3 cups cheddar cheese grated, divided

1 cup pepper jack cheese grated

1 cup freshly grated Parmesan cheese

 

Directions:

Preheat oven to 400° and spray a 14 x 11½ x 2¼ baking dish with a non stick spray. Set aside.

Peel and thinly slice potatoes, approximately 1/8″ thick. Place in a large bowl until ready to use.

In a large frying pan, melt butter over low flame then add onions and garlic. Saute for about 4-5 minutes.

Sprinkle flour over onion mixture, stir and cook for a couple minutes.

Gently pour vegetable broth into pan and stir, add salt and pepper, seasoning and heavy cream. Stir until thickened, remove from heat just prior to boiling and then add 2 cups of cheddar cheese. Stir.

Layer 1/3 of the potato slices in baking dish then add 1/3 of the sour cream and 1/3 of the cheese sauce over the potatoes.

Top with 1/3 of the Parmesan, 1/3 pepper jack cheese and 1/3 of cheddar cheese.

Repeat layering 2 more times ending with cheddar cheese.

Cover with foil and place in oven. Cook for 1 1/2 – 2 hours.

About 15 – 20 minutes prior to potatoes being done, remove foil to brown the cheese a bit.

Remove from oven, let sit for about 15 minutes, then enjoy.

Bourdain's Potato Salad

 Bourdain's potato salad recipe called for thick-cut bacon, and it made all the difference.

I cut the potatoes into bite-sized pieces before boiling. Kaila Yu for Insider

I started by boiling diced potatoes for 10 minutes and frying the bacon until it was crispy. 

Even though store-bought mayonnaise would work, I decided to make Bourdain's homemade recipe, which was the most time-consuming and difficult part of this dish. 

First I combined egg yolks, white wine vinegar, salt, dry mustard, grapeseed oil, and lemon juice.

The trick is to slowly add the oil while whisking constantly. I was paranoid about breaking the emulsion, so I took my time with this step, spending about 30 minutes beating in the oil. Then I seasoned it to taste with salt and vinegar. 

I added red wine vinegar, Dijon mustard, salt, pepper, red onion, celery, and cornichons to the mayo along with the cooked potatoes, and it was ready to serve.

PAN FRIED POTATOES AND GREEN BEANS

PAN FRIED POTATOES AND GREEN BEANS

An easy traditional side that is loved by all and goes with everything from grilled chicken to fried fish.

Author: Beth Pierce 

Prep Time: 10 

Cook Time: 30 

Total Time: 40 minutes 

Yield: 4 servings 

INGREDIENTS

1 lb. green beans trimmed

2 medium sized gold potatoes cubed

2 tablespoons olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon garlic powder

1 tablespoon butter

Salt & pepper

INSTRUCTIONS

Bring large pot of water to boil and add beans. Cook until bright green in color and tender-crisp; approximately 2-3 minutes. Plunge cooked beans into a bowl of ice water to stop the cooking process. When completely cool drain beans in colander.

Place cubed potatoes, olive oil, basil, oregano and garlic powder in a large Ziploc bag. Shake to coat. Heat skillet over medium-high heat and add potatoes. Cook until starting to brown; stirring occasionally. Lower heat to medium-low so as not to over-brown the potatoes before they are tender. Stir occasionally. Cook until golden brown and tender. Add well-drained green beans, butter, and salt & pepper to taste. Cook for additional 3-5 minutes.

NOTES

If you like your beans more tender then add them to the skillet with the potatoes earlier in the cooking process.

For best results trim the ends off the green beans

Chop your potatoes into small cubes as this helps cook them all the way through by the time they are golden brown.

Always plunge your green beans into ice-cold water after boiling as this stops the cooking process.

After the potatoes have browned you can speed up the tenderizing of the potatoes by covering the skillet with a loose piece of aluminum foil.

You can use fresh minced garlic but do not add it to the skillet until the last 30-60 seconds of cooking because if cooked too long it burns and tastes bitter.

If you like a little more flavor for your potatoes and green simply add a couple pinches of Cajun seasoning. I find Cajun seasoning to be full of flavor and not too hot if used in moderation.

Baked Potato Casserole With Bacon

Baked Potato Casserole With Bacon

INGREDIENTS

° 5 pounds of Yukon Gold potatoes, baked

° 1/2 teaspoon kosher salt

° 1/2 teaspoon ground black pepper

° 2 pounds of thick bacon, cooked and chopped

° 2 c sour cream

° 2 grated mozzarella cheese

° 2 grated mustache cheddar cheese

° 4 green onions, chopped

° 1 squeeze bottle

INSTRUCTIONS

Pour the sour cream into a squeeze bottle.

Preheat oven to 350 degrees and grease a 9 x 13 baking sheet with cooking spray, set aside.

Cut the baked potato into small pieces.

Place half of the sliced ​​potato on the bottom layer of a baking sheet, then sprinkle with salt and pepper.

Add half of cooked chopped bacon to the top of potato.

Sprinkle the sour cream over the bacon, it won't completely cover it, and that's okay.

Sprinkle half the cheddar cheese and mozzarella cheese over the potato casserole.

Place the last layer of potato on top of a little cheese.

Sprinkle the rest of the bacon and sprinkle the sour cream on top.

Sprinkle rest cheese On top also green onions.

Cover with tin foil, put it in the oven and bake for 30 minutes

Take the potato casserole out of the oven and let it cool down a bit, serve hot

Enjoy ! 

Fancy Potatoes - Baked Boiled Microwaved or Air Fried

 INGREDIENTS

6 Russet Potatoes washed

1 or 2 tablespoons melted butter or olive

1/4 cup Pecorino/Romano grated cheese or Parmesan

evenly sprinkle each one with granulated garlic powder

salt and pepper to taste

Fresh chopped Italian herbs or dried Italian seasoning IE: parsley, oregano, basil, and rosemary use whatever you like to taste

Optional: Italian flavored bread crumbs, shredded mozzarella, or shredded cheddar

cooking oil spray for air fryer

Aluminum foil for air fryer

Baking casserole dish for oven roasting or microwave

Deep 3 quart saucepan for boiling

INSTRUCTIONS

Slice all raw potatoes using a cutting board and sharp knife 1/8 to 1/4 inch thick leaving the bottom intact.

Baking Method:

Preheat oven to 425 degrees.

Place the cut potatoes in a baking dish and brush the top with butter or olive oil.

Sprinkle evenly with granulated garlic powder, salt, and pepper baked for around 35 minutes, and the spuds with open up and spread.

Add more butter or olive oil, sprinkle with herbs, and cheese (add bread crumbs if using) and continue to bake until they are browned, soft and crispy on top. Usually take a complete hour.

Boiled:

Place the sliced fan style potatoes in a 3-quart saucepan and boil for around 30 minutes.

Drain and sprinkle with granulated garlic powder, cheese, herbs, drizzle butter over them, and season with granulated garlic powder, salt, and pepper. (You can broil the tops if you would like a crispy top and shredded cheeses.

Microwaved:

Place in a microwave-safe dish, bush the fan potatoes with butter, herbs, granulated garlic powder, salt, and pepper.

Microwave for 8 to 10 minutes on high.

Drizzle the tops when completed with more butter, sprinkle with cheese and breadcrumbs.

Air Fried:

Preheat the air fryer 400 to 425 degrees( depending on how high your air fryer setting goes) for 5 minutes.

Place the fanned potatoes on an oil sprayed piece of tin foil.

Spray the potatoes with oil spray and sprinkle with granulated garlic powder salt, pepper.

Air fry for 12 to 14 minutes until they open and get crispy brown on top.

Remove carefully and top with cheeses and any other options you prefer.

Note: for shredded cheese topping, after they are cooked on all methods you can add cheddar cheese and broil them or just let it melt on the hot potatoes.

Optional toppings after the potatoes are cooked:

steamed broccoli or cauliflower with cheddar cheese

chili with meat, beans with cheddar cheese

chopped fresh tomatoes

chopped fresh spinach leaves with feta cheese

any fresh or roasted chopped vegetables or stir fry

cooked chicken buffalo wing sauce, ranch or blue cheese

Tips for Cooking Methods

for the air fryer: preheat the oven for 4 to 5 minutes first, spray foil and potatoes with cooking oil

for boiling: use herbs, seasoning, and cheese after cooking, always salt the water

for microwave: brush with butter before and after they are cooked add fresh herbs after cooking

for baking: bake the potatoes in the oven first when they start to open then add the butter and other ingredients fresh herbs are always better topping after cooking, dried herbs can be put on before or after

for a little heat add red pepper flakes or cayenne pepper

INSTANT POT POTATO SALAD

INGREDIENTS FOR POTATO SALAD
The ingredients for this potato salad are simple. No mustard. No pickles. Just classic old fashioned flavors.
 Russet Potatoes–peeled and cubed into 1-inch chunks
Eggs
Mayonnaise–real mayonnaise, like Hellman’s is best
Vinegar–distilled white vinegar or white wine vinegar
Celery–to add texture and crunch
Onions–for flavor
Salt

HOW TO MAKE INSTANT POT POTATO SALAD

STEP ONE:
COOK POTATOES AND EGGS Pour 1 1/2 cups of water into the inner pot of the pressure cooker. Add in a steamer basket. Place cubed potatoes in the steamer basket. Gently nestle the eggs on top of the potatoes. Close the pressure cooker and be sure to check to see if the vent knob is sealed. Cook on HIGH pressure for 4 minutes (yes, I normally hard boil eggs in Instant Pot for 5 minutes, but this takes longer to get to pressure with the potatoes, so 1 minute needs subtracted from the total time). Once cook time has elapsed, allow pressure to release naturally for 4-5 minutes. Then do a quick release of pressure. Remove eggs and place them into ice water. Remove steamer basket with potatoes from Instant Pot and let cool slightly while you prepare the potato salad dressing. 

Pro-Tips: Let your eggs come to room temperature before pressure cooking, this helps to prevent cracks. Hard-boil 4-6 eggs with the potatoes. The recipe only calls for 2 hard-boiled eggs, but you can use the extra for breakfast, egg salad, or just in case one does crack.

STEP TWO: MAKE POTATO SALAD In a large mixing bowl, mix together mayonnaise, salt, vinegar, onions, and celery until well combined. Peel two of the hard-boiled eggs, and cube. Add eggs to mayonnaise mixture and gently combine. Add in potatoes and gently fold the potatoes into the mayonnaise mixture, until the dressing is evenly distributed through the potatoes. Refrigerate for at least 60 minutes before serving, best after 2-3 hours. Bowl of Potato Salad next to pressure cooker

STORE AND SERVE POTATO SALAD SAFELY Because this potato salad is mayonnaise based, it is not safe to keep at room temperature for extended periods of time–I recommend no longer than 60 minutes at room temperature and no longer than 30 minutes in temperatures that exceed 80 degrees. You can read more about food safety tips from the FDA.

 TO STORE POTATO SALAD Immediately refrigerate after preparing. Store in the fridge for 3 to 4 days.

TO SERVE POTATO SALAD Place a large bowl of ice underneath the serving bowl that contains the potato salad. Change out the ice as it melts. This helps keep the potato salad safe for about 2 hours. Be sure if you are transporting potato salad, you transport in a cooler.

Irish Coddle

Irish Coddle

20 minutes active, 2 hours inactive to prepare
serves 4-6

INGREDIENTS

4 lbs potatoes, peeled and chopped
1 lb pork sausage
1 lb bacon, chopped
2 cups beef or chicken broth
1 bottle (12 oz) Guinness or dark stout beer (optional)
2 large onions, sliced
3 tablespoons fresh parsley, chopped
2 bay leaves
3 cloves garlic, minced
1 tablespoon all-purpose flour
Kosher salt and freshly ground pepper, to taste

PREPARATION

Preheat oven to 300°F. In a large oven-safe Dutch oven, cook the bacon until crisp, about 5 minutes. Remove bacon to drain on paper towels; do not drain grease. Add sausages to pot and cook until golden brown on each side, taking care not to crowd pan. (You don’t need to cook them all the way through at this point.)

Remove to a plate and slice into pieces, once cool enough to handle. Reduce heat to low and whisk in flour. Cook for 2 minutes, just to remove the floury taste, whisking constantly.

Remove pot from heat and whisk in Guinness. (Note: if you don’t want to use beer, just use additional broth in its place.) Add half of the potatoes to the pot, followed by half of the onions, half of the garlic, half of the bacon, half of the sausages, half the parsley, one bay leaf, and season with salt and pepper. Repeat layers with remaining ingredients and season once more.

Pour broth over the top and cover with a tight fitting lid. Bake for a minimum of 2 hours, but it can stay in for up to 5 hours if you’d like. Enjoy!

Slow Cooker Crack Potato Soup

Slow Cooker Crack Potato Soup

Found http://12tomatoes.com/shared-slow-cooker-crack-potato-soup/

10 minutes active, 8 hours inactive to prepare
serves 6

 INGREDIENTS

1 (28 oz) package frozen shredded hash browns
4 cups low sodium chicken broth
1 (10 oz) can condensed cream of chicken soup
1 (1 oz) package ranch dressing mix
1 pound bacon, cooked and chopped
1 (8 oz) package cream cheese, room temperature
2 cups shredded cheddar cheese, divided
Chopped green onions, garnish (optional)

PREPARATION

Combine hash browns, chicken broth, cream of chicken soup, ranch dressing mix, and bacon into slow cooker.

Reserve ½ cup chopped bacon for garnish. Cover and cook on LOW for 8 hours.

15 minutes prior to serving, stir in cream cheese and 1 ½ cup shredded cheddar cheese. Stir until melted and creamy.

Garnish with reserved cheddar, chopped bacon, and green onions (if desired).

Easy Potato Casserole

Easy Potato Casserole Side Dish
Found on Facebook

 Ingredients

2 1/2 lbs hash browns ( I use fresh packaged HB found in dairy section of Groc. store-takes 2 packs.)
1/2 lb of shredded cheddar cheese
1/2 cup onion, diced
2 cups heavy cream ( whipping)
1 teaspoon salt
pepper

 Directions

Preheat oven 350 degrees. Combine all ingredients and stir till well mixed. Butter (or spray with Pam) a large casserole dish. Pour mixture into dish.

Cover dish and bake for one hour. Uncover and bake till top is golden brown approximately 20-25 minutes.

This dish reheats well either in the microwave or oven.
 www.HOPKINSRECIPES.com

Greek Island Potato Salad

Greek Island Potato Salad
Found https://www.olivetomato.com/greek-island-potato-salad/

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Yield: 4

This potato salad inspired by the Greek islands includes summer vegetables along with a creamy olive oil - Greek yogurt dressing
Ingredients

1 pound small potatoes
10 cherry tomatoes sliced in half
1 medium cucumber sliced
1 cup chopped parsley
1 small chopped onion
1 tablespoon capers
salt pepper

For the dressing
1 tablespoon + 1 teaspoon red wine vinegar
2 teaspoons lemon juice
1/3 cup olive oil
2 tablespoons Greek (strained) yogurt

Instructions

Wash potatoes. Place in a pot with cold water and bring to a boil. Lower heat and simmer for about 20 minutes until potatoes are fairy easy to pierce. Strain in a colander. Let them cool off and then slice them (skin will come off easily). Place in a large bowl and set aside.
Make the dressing by mixing first the vinegar with the lemon juice, then whisk in the olive oil and at the end add the yogurt ,mixing until smooth.
Add the cherry tomatoes, cucumber, chopped parsley and onion to the potatoes and gently mix. Add the dressing and mix, making sure all the ingredients are covered with the dressing.
Cover and refrigerate for about 2 hours.
Before serving sprinkle with the capers.
Add salt and pepper as needed.

CRISPY SMASHED HERBED POTATOES RECIPE

FOUND https://www.tasteofhome.com/recipes/crispy-smashed-herbed-potatoes

MAKES: 4 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.

INGREDIENTS
12 small red potatoes (about 1-1/2 pounds)
3 tablespoons olive oil
1/4 cup butter, melted
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh chives
1 tablespoon minced fresh parsley

DIRECTIONS
Preheat oven to 450°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain.
Drizzle oil over the bottom of a 15x10x1-in. baking pan; arrange potatoes over oil. Using a potato masher, flatten potatoes to 1/2-in. thickness. Brush potatoes with butter; sprinkle with salt and pepper.
Roast 20-25 minutes or until golden brown. Sprinkle with chives and parsley. Yield: 4 servings.

Test Kitchen Tips
Yukon Golds and new potatoes are good substitutes in this recipe.
We doubt you'll have leftovers, but if you do, these make a delicious breakfast hash the next morning.
A heavy cast iron skillet can be used to smash these potatoes as well.

MEXICAN ROASTED POTATO SALAD

FOUND https://www.tasteofhome.com/recipes/mexican-roasted-potato-salad

MAKES: 10 servings TOTAL TIME: Prep: 20 min. Bake: 25 min.

INGREDIENTS
4 pounds potatoes, peeled and cut into 1/2-inch cubes (about 8 cups)
1 tablespoon canola oil
1-1/2 teaspoons salt, divided
1/2 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (4 ounces) chopped green chilies
2 tablespoons minced fresh cilantro
3/4 cup sour cream
3/4 cup mayonnaise
2 teaspoons lime juice
1 teaspoon ground chipotle pepper or 2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder

DIRECTIONS
Preheat oven to 425°. Place potatoes in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1 teaspoon salt and pepper. Toss to coat. Roast 25-30 minutes or until tender, stirring occasionally.
In a large bowl, mix potatoes, beans, chilies and cilantro. In a small bowl, combine sour cream, mayonnaise, lime juice, chipotle pepper, cumin, garlic powder and remaining salt. Pour dressing over potato mixture; toss to coat. Serve warm.
Yield: 10 servings.

Originally published as Mexican Roasted Potato Salad in Simple & Delicious February/March 2014

ROSEMARY ROASTED POTATOES AND ASPARAGUS

FOUND  https://www.tasteofhome.com/recipes/rosemary-roasted-potatoes-and-asparagus

MAKES: 4 servings
TOTAL TIME: Prep: 10 min. Bake: 35 min.

INGREDIENTS
1/2 pound fingerling potatoes, cut into 1-inch pieces
1/4 cup olive oil, divided
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
2 garlic cloves, minced
1 pound fresh asparagus, trimmed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

DIRECTIONS
In a small bowl, combine the potatoes, 2 tablespoons oil, rosemary and garlic; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast at 400° for 20 minutes, stirring once.
Drizzle asparagus with remaining oil; add to the pan. Roast 15-20 minutes longer or until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper.
Yield: 4 servings.

Originally published as Rosemary Roasted Potatoes and Asparagus in Taste of Home April/May 2012, p91

GRILLED POTATO SKINS

FOUND https://www.tasteofhome.com/recipes/grilled-potato-skins

MAKES: 4 servings
TOTAL TIME: Prep/Total Time: 30 min.

INGREDIENTS
2 large baking potatoes
2 tablespoons butter, melted
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese
3 bacon strips, cooked and crumbled
2 green onions, chopped
Sour cream

DIRECTIONS
Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 in. on the potato skins. Place skins on a microwave-safe plate. Microwave, uncovered, on high for 8-10 minutes or until tender. Combine the butter, rosemary, salt and pepper; brush over both sides of potato skins.
Grill potatoes, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Turn potatoes and position over indirect heat; grill 2 minutes longer. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. Sprinkle with bacon and onions. Serve with sour cream.
Yield: 8 appetizers.

Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Grilled Potato Skins in Quick Cooking May/June 2004, p19

Cheesy Potato Casserole

Serves 6 to 8

Cheesy Potato Casserole Recipe found https://iwashyoudry.com/best-casserole-potatoes/
This recipe for the Best Cheesy Potato Casserole is as long standing family favorite potato recipe that makes an appearance at almost every large family gathering.

15 min Prep Time
45 min Cook Time
1 hr Total Time

Ingredients

1/4 cup salted butter
4 green onions, chopped
1 cup sour cream
10oz can cream of chicken soup
2 cups sharp cheddar cheese, shredded
6 cups frozen shredded potatoes (I usually use a whole 26oz-28oz bag)
1/2 cup salted butter, melted
3 cups lightly crushed corn flakes

Instructions

Preheat oven to 350 degrees F.
Saute the green onions in 1/4 cup butter for about 3 minutes, until soft. Add the sour cream and soup and stir till combined and bubbly. Stir in the cheese until melted.
Remove from heat and add the shredded potatoes, stir to coat completely.
Pour into a lightly greased 9x13in casserole dish, set aside.
Add the crushed corn flakes with the 1/2 cup melted butter and stir to coat. Spread on top of the potatoes in an even layer.
Bake for 40-45 minutes or until center is hot and bubbly.

Notes

You can use freshly shredded potatoes in place of the frozen variety and reduce cooking time to 30 minutes.

If you want to freeze the casserole, do so before adding the corn flakes. Before baking add the topping and increase baking time till the center is hot and bubbly.

ROASTED GREEK POTATOES WITH FETA CHEESE

FOUND https://www.tasteofhome.com/recipes/roasted-greek-potatoes-with-feta-cheese

MAKES: 8 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.

INGREDIENTS
2/3 cup water
1/2 cup olive oil
3 tablespoons lemon juice
4 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
3 pounds Yukon Gold potatoes (about 6 medium), each cut into eight wedges
3/4 cup crumbled feta cheese

DIRECTIONS
Preheat oven to 450°. In a small bowl, whisk the first seven ingredients. Arrange potatoes evenly in a shallow roasting pan. Pour water mixture over top.
Roast 40-50 minutes or until potatoes are golden brown and tender. Sprinkle with cheese.
Yield: 8 servings.

Originally published as Roasted Greek Potatoes with Feta Cheese in Taste of Home June/July 2015

Roasted Potatoes

Ingredients

1 1/2 pounds potatoes scrubbed and cut in half (you can peel them if you’d like, but it’s not necessary)
Sweet onion, cut in wedges

3 Tbsp Bertolli olive oil, more if desired
Seasonings:

Pepper

¼ tsp sea salt

½ tsp dried dillweed

½ tsp crushed pepper

½ tsp dried basil

Kraft Parmesan cheese



Instructions:

Preheat oven to 425 F. Line a baking sheet with foil and spray with cooking spray.

Toss potatoes and onion with olive oil.

Place potatoes in a single layer on the prepared baking sheet. Don’t overcrowd the baking sheet – the potatoes need room to get nice and crispy. Sprinkle seasonings over the potatoes and onions. Bake, uncovered, 30-40 minutes. Turn potatoes half way cooking time.

Cheesy Potatoes

Found http://tasteerecipe.com/2015/09/22/my-prediction-this-casserole-will-go-quickly/2/
Ingredients
4 pounds russet potatoes, peeled and diced
10-12 slices bacon, cooked, drained and crumbled
1 (8 oz.) package cream cheese, room temperature (I use Philadelphia)
2 cups cheddar cheese, divided
2/3 cup sour cream
1/2 cup milk or half-and-half
1/2 cup parmesan cheese, grated
1/4 cup (1/2 stick) unsalted butter, room temperature (I used Land O’Lakes)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
kosher salt and freshly ground pepper, to taste


Instructions:
Place potatoes in a large pot and cover with 1-2 inches of cold water. Bring up to a boil, then reduce heat and cook for 20 minutes, or until fork tender.
Remove pot from heat, drain potatoes and return to empty pot. Preheat oven to 350º F.
Smash potatoes to desired consistency, season to taste with onion powder, garlic powder, salt and pepper.
Mix in cream cheese, sour cream, milk, parmesan cheese, butter and 1 cup cheddar cheese, then transfer to a 9×13-inch baking dish.
Sprinkle bacon and remaining cheddar cheese over the top and place in oven; bake for 15-20 minutes.
Remove from oven and let cool 5 minutes before serving.

Slow-Cooker Cheesy Bacon-Ranch Potato Soup

Slow-Cooker Cheesy Bacon-Ranch Potato Soup
Found https://www.bettycrocker.com/recipes/slow-cooker-cheesy-bacon-ranch-potato-soup/8898b216-d2ed-4951-ad35-062197cf0a2e

Prep 30 MIN
Total 5 HR 45 MIN
Servings 6
Is it possible to fit all your favorite things into one slow cooker? We think we’ve come pretty close with this creamy, rich, slow-cooker po... ...MORE+

Ingredients
6 slices bacon
1 medium onion, chopped (1 cup)
1 carton (32 oz) Progresso™ reduced sodium chicken broth (4 cups)
3 medium Yukon Gold potatoes, diced
1 package (1 oz) Hidden Valley™ The Original Ranch™ salad dressing & seasoning mix
1 cup heavy whipping cream
2 tablespoons cornstarch
2 tablespoons water
8 oz Kraft™ Velveeta™ original cheese, cut into cubes
2 cups shredded sharp Cheddar cheese (8 oz)

Steps
1 Spray 5-quart slow cooker with cooking spray. Heat 12-inch skillet over medium heat; cook bacon 10 to 15 minutes or until crispy. Transfer to paper towels to drain. Crumble 3 slices of the bacon; cover and refrigerate until ready to serve. Crumble remaining 3 slices, and transfer to slow cooker.

2 Pour all but 1 tablespoon bacon drippings out of skillet. Add onion to skillet; cook 4 to 6 minutes, stirring occasionally, until tender. Transfer onion mixture to slow cooker. Stir in broth, potatoes and ranch dressing mix.

3 Cover; cook on Low heat setting 5 to 6 hours or until bubbly and potatoes are tender.

4 Increase heat setting to High; stir in whipping cream. In small bowl, beat cornstarch and water with whisk. Beat cornstarch mixture into soup; cover and cook about 15 minutes or until slightly thickened.

5 Add Kraft™ Velveeta™ cheese to slow cooker; stir until melted. Add 1 1/2 cups of the Cheddar cheese; stir until melted. Serve soup with remaining 1/2 cup Cheddar cheese and reserved crumbled bacon.

Expert Tips
Cheddar cheese comes in a variety of types from mild to extra sharp. If you’re looking for a less intense Cheddar flavor, use mild Cheddar. If you enjoy a more intense Cheddar flavor, use sharp Cheddar.
Yukon Gold potatoes have a waxy texture that holds up better than russet or baking potatoes, which tend to fall apart in the slow-cooking process.

Slow cooker Cowboy casserole

Slow cooker Cowboy casserole recipe

Jessica Jacobs - Contributing Writer COOKTOP COVE

Prep time takes just 10-15 minutes, and all you have to do is brown the meat then toss the rest of your ingredients into the slow cooker so it can work its magic all day long.

Ingredients
1½ pounds ground beef, browned and drained
6 medium red potatoes, cut into 1½ inch cubes
1 medium onion, chopped
3 garlic cloves, minced
1 can red kidney beans, drained and rinsed
1 (14 oz) can diced tomatoes with green chili, undrained
¼ cup water
1 ½ tablespoon salt
2 teaspoon pepper
4 oz shredded cheddar cheese

Directions
1. Brown ground beef and drain off excess fat.
2. Add potatoes to 4-quart slow cooker and season with salt and pepper.
3. Add onion and garlic.
4. Add beef, beans, and tomato. Pour over water.
5. Cover and cook on low 7-8 hours.
6. Sprinkle cheese in last 15 minutes and continue to cook covered.