Potato Recipes – 3-Cheese Potatoes

I am a potato lover. It’s hard to cook a potato I don’t like. I’d like to share three different recipes combining cheese and potatoes:

This first recipe has many variations to it:

1 large bag of frozen hash browns, defrosted – I’ve used both shredded and cubed potatoes. I much prefer the shredded version.

1 onion, diced – I use a chopper so the pieces come out very small

1 can of cream of celery soup – we have also used cream of asparagus and cream of broccoli

The original recipe calls for 2 sticks of butter, melted. I’ve always used just under one stick and it comes out just fine.

10 ounces of sour cream – I’ve used both low fat and non fat. I prefer the low fat. I’ve already cut out some of the fat by cutting the butter down so I tend to use the low fat sour cream.

12 ounces cheddar cheese – For a great taste variation use 10 ounces of cheddar cheese and 2 ounce of Swiss cheese

Salt and pepper to taste

Corn flakes

Mix everything except the corn flakes together. Pour into a casserole dish. Top with cornflakes and bake at 350 degrees for about 30 minutes. I keep this dish vegetarian. You can use cream of chicken soup in place of the cream of celery soup. You can also add in chopped ham or bacon.

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This next recipe is very rich, but also quite tasty. There are only four ingredients, making it very simple to prepare:

Again, you’ll start with a bag of the frozen hash brown potatoes. I thaw them in the refrigerator overnight.

1 – 16 ounce jar of the cheesy Alfredo sauce. You can find this in the same aisle as the spaghetti sauces in most supermarkets.

2/3 cup sour cream – With this recipe I use non fat sour cream.

1 cup grated or shredded Parmesan cheese

Mix 2/3 of the Parmesan cheese with remaining ingredients. Pour into a casserole dish and top with the remaining Parmesan. You should not need to cover this. Bake about seventy minutes at 350 degrees. The top should be a light brown color.

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The final recipe I’d like to share is best made with a mandolin or some type of slicer. The recipe is for au gratin potatoes, so the potatoes need to be sliced thin. There are only five ingredients in this recipe, making it simple to create also.

Start with two pounds of potatoes and slice them thin. You’re going to create layers in a casserole dish. Use one-third of the potatoes and place them on the bottom of the casserole dish. Divide one quart of buttermilk into thirds and use one third on top of your first layer of potatoes. Sprinkle both salt and pepper on top and then place about 5 ounces of shredded cheddar cheese on top. Repeat this process twice more, ending with cheese on top. Bake at 350 degrees about thirty minutes. The top should be a golden brown color.

All three recipes are fairly simple to make and are loved by most. They make great pot luck additions.


by Audrey Okaneko