Cheesy potatoes are a delicious, filling dish that most people have eaten at least a few times. Cheesy potatoes are a great side dish or main course. Many cheesy potato dishes are easy to prepare and very high in calories and fat. Sometimes the calories are desired on a cold evening or after a long day working outside.
A cheesy potato casserole that began in Utah is known as ‘funeral potatoes.’ The dish is a tradition at Mormon funerals that spread across Utah and neighboring states. This cheesy potato recipe requires very little preparation. Grease a 9 x 13-inch cake pan. Mix 32-ounces of shredded hash browns and 8-ounces of sour cream in a bowl then spread the mixture into the pan. Use a large bowl to toss 3-cups of crushed corn flakes in 6-tablespoons of melted butter. Spread the corn flakes evenly over the hash browns in the pan. Bake at 350°F for 45 minutes.
Goat Cheesy Potatoes
This cheesy potato recipe with goat cheese has a different flavor than typical shredded or sliced cheese. Peel and slice 2-pounds of potatoes. Preheat the oven to 400°F, and coat an 11 x 7-inch glass baking dish with butter. Combine 1-cup of milk, 1-cup whipping cream, 1-cup crumbled goat cheese, one minced garlic clove, salt, and pepper in a mixing bowl. Layer 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cheese mixture over the first layer and repeat. Bake uncovered for approximately 1 hour and 15 minutes. Top with crumbled goat cheese and a drizzle of olive oil.
Slow Cooker Cheesy Potatoes
Slow cooker cheesy potato recipes produce the ultimate comfort food. Pour 32-ounces of frozen diced potatoes into a slow cooker. Combine 1-cup of sour cream, 1-can of chicken soup, and 1-teaspoon of garlic salt in a mixing bowl. Pour the mixture over the potatoes. Add 2-cups of shredded cheddar cheese to the slow cooker, and stir everything together. Cook on the high setting for 4 hours.
Sour Cream Cheesy Potatoes
The sour cream in this potato dish provides a rich flavor. Scrub five medium-sized potatoes, and boil them over high heat. Reduce heat to a low boil for 15 minutes. Drain the potatoes and let them cool. Preheat the oven to 350°F, and butter a 13 x 9-inch baking dish. Peel the potatoes, then shred them by hand or with a shredding disc. Melt 8- tablespoons of butter in a saucepan with half a chopped green onion, salt, and pepper. Remove the saucepan from the burner. Use a mixing bowl to combine the butter and onions with 2-cups of sour cream and 8-ounces of grated cheddar cheese. Add the mixed ingredients to the shredded potatoes, and mix thoroughly. Bake for 45-60 minutes until the edges are slightly brown.
Potato Chip Cheesy Potatoes
This cheesy potato recipe includes potato chips to add flavor and crunchy texture. Choose any flavor of potato chip, or combine two flavors. Peel six medium potatoes, and cut them into 1/2-inch cubes. Put the potatoes in a large bowl, and add 1/2-cup crushed potato chips, 1/2-cup of chopped onion, 2-tablespoons of melted butter, salt, and pepper. Toss all the ingredients together. Transfer the mixture into a greased 2-quart baking dish, and sprinkle whole potato chips on top. Bake at 350F for 40-50 minutes.
Backpacker’s Cheesy Potatoes
This backpacking cheesy potato recipe can be made quickly at home or out on a trail. Put 1.5-cups of freeze-dried potatoes, 4-tablespoons of powdered cheese, 1-tablespoon milk powder, 1/2-cup dehydrated or shredded cheddar cheese, 1/2-teaspoon of garlic salt, and ground pepper in a pot. Quickly fry four slices of pre-cooked bacon with 1/3-cup of french fried onions on a pan or sheet over a fire. Boil 1-cup of water, and pour it over the potato mixture. Let the potato mix sit for 10 minutes, then stir in the bacon and onions.
Tomato and Mozzarella Cheesy Potatoes
A tomato and mozzarella cheesy potato recipe is a good summer dish or appetizer. Slice 3 potatoes and three tomatoes into 1/4-inch thick slices. Preheat the oven to 350°F. Parboil the potatoes in boiling water for 5 minutes. Layer the potatoes, 8-ounces of sliced mozzarella, and the tomatoes in a large casserole dish. Mix a little bit of olive oil with 2-tablespoons of grated Romano cheese, salt, and two minced garlic cloves in a small bowl. Drizzle the olive oil mixture over the casserole. Bake for 35 minutes.
Campfire Cheesy Potatoes
Enjoy potatoes while camping with aluminum foil, a fire, and this simple cheesy potato recipe. Slice 6 potatoes, and cut foil into 18-inch squares. Spread the sliced potatoes on the foil with lots of room at the edges. Sprinkle 1/4-cup of diced onion and slices of a 1/2-stick of margarine over the potatoes. Layer 3/4-cup shredded mozzarella and 3/4-cup shredded cheddar on top of the potatoes. Carefully bring the edges of the foil together and seal into packets. Place the packets in the fire’s coals for 25 minutes.
Low-Fat Cheesy Potatoes
This cheesy potato recipe is rich and tasty with fewer calories than typical cheese casseroles. Preheat the oven to 350°F. Place 2-tablespoons of butter in a medium-sized saucepan over high heat. Mix in 2-tablespoons of flour, and cook for 2 minutes while stirring continuously. Stir in 1-cup of milk and 1-teaspoon of chicken base. Remove the saucepan from heat. Use a large bowl to mix 4-tablespoons of butter, 1-cup of sour cream, 1-cup of Greek yogurt, and a 1/2-teaspoon of onion powder. Pour the saucepan mixture into the yogurt bowl, then stir in 2-pounds of diced potatoes and 1/3-cup crushed butter crackers. Transfer the bowl’s contents into a 9 x 13-inch baking dish. Bake for 50 minutes and top with crushed crackers.
Vegan Cheesy Potatoes
A vegan cheesy potato recipe means everyone can enjoy the meal. Peel and thinly slice 5-cups of potatoes. Put the slices in a bowl covered with cold water. Preheat the oven to 425°F. Use a medium-sized saucepan to mix 2-cups of soymilk, 1-cup of vegetable stock, 1/3-cup nutritional yeast, a cube of vegetable bouillon, with 1/3-teaspoon of onion powder, garlic powder, thyme, paprika, pepper, and cayenne. Bring the sauce to a simmer while stirring frequently. Mix 3-tablespoons of cornstarch and 1-cup of cold water in a small bowl. Add the cornstarch paste to the sauce slowly. Drain the potatoes and layer half of them in a baking dish. Pour half the sauce on the potatoes then repeat for the second layer. Cover the baking dish with foil and bake for 25-minutes, then remove the cover and bake 15-20 more minutes.