My company’s having one of them there team building potluck things tomorrow (it’s our Thanksgiving potluck, of course), and I signed up to bring cheesy potatoes. I do have a recipe for a cheesy hashbrown-type thing, similar to what’s served at Cracker Barrel, as well as a mashed potato recipe that’s also pretty good, but I’d really like to knock people’s socks off.
So, what are your tried-and-true amazing potato recipes? Doesn’t matter the form - they can be mashed, scalloped, hashbrowns, home fries, twice baked, whatever. I’ll be making the dish tonight, then shlepping it into the crock of my slow cooker and into the fridge until tomorrow. Then tomorrow I’ll bring it into the office and plug 'er in at about 7:30 for a 12:30 lunch.
I’m a pretty good cook with a well-stocked kitchen. Easy is cool, but I’m not afraid of something involved, either. And while the call is for "cheesy"potatoes, I’m up for recipes that don’t involve cheese too.
Rosie’s Potatoes
From: Dolores Reborn
(My mom’s best friend was named Rosie)
6 red potatoes, sliced and parboiled for about 3 minutes
1 cup milk
1 tbs butter
1 tbs corn starch
½ tsp salt
¼ tsp pepper
2 green onions, sliced thin
¼ lb velveeta, cubed
4 oz sour cream
Preheat oven to 350°. Spray a casserole dish with cooking spray. Place parboiled (and drained) sliced potatoes in dish, and add a dash of salt and pepper. Mix to season all the potatoes.
Over medium heat, whisk milk, butter and cornstarch until thickened. Add salt and pepper. Be careful not to scorch the bottom. When it starts to get thick, stir in the green onions and velveeta, heating slowly to melt the cheese. When all melted, remove from heat and stir in the sour cream. Combine thoroughly, and pour over potatoes.
One that I used to make for pot lucks that was easy, cheesy and ALWAYS a big hit… you won’t want it in a crockbpt, tho, you’ll want to serve it in a baking dish, maybe get one of those disposable aluminum pans?
2 bags frozen hash browns (cubed)
2 cans Campbell’s cheddar cheese soup
1 large onion, chopped
about 3/4 cup real bacon bits (to taste
1 small red or green pepper, minced
about 4 tablespoons butter/margerine
1 cup milk
shredded cheddar cheese
French fried onions
In a sauce pan, combine cheddar cheese soup, milk & butter, heat thru. Meanwhile, mix everything else EXCEPT the shredded cheese & French fried onions together in a big bowl, salt & pepper to taste. Pour the heated cheese mixture over potatoes, mix well & dump into greased roasting pan.Cover with shredded cheese & the fried onions, bake at 375 for about an hour, or until topping is browned & crispy.
I promise you there would not be a bite left. It is ALWAYS one of the first dishes emptied.
PapSett, I’m intrigued. But why wouldn’t I want it in a crock pot? Wait, other than screwing up the presentation with the cheesy top and onions. Yeah, the onions would get soggy, wouldn’t they? Bummer. Any thoughts on how I could keep it warm until lunch? I’m too far from home to just go get it (although I might be able to drop it off at a co-worker’s house, she lives like 5 minutes away). Hmm…
1/2 tsp cream of tartar
1 c water
8-10 medium potatoes, peeled and thinly sliced
half an onion, diced
salt to taste
pepper to taste
1 c grated mild cheddar cheese
1 can cream of mushroom soup
1 tsp paprika
Dissolve cream of tartar in water. Add potatoes and toss together. Drain.
Place half of the potatoes in a crockpot. Sprinkle with onions, salt, pepper, and half of cheese.
Repeat with the remaining potatoes and cheese.
Spoon soup over the top and sprinkle with paprika.
Cover and cook on low 8-10 hours or high 4 hours.
You could put this in the crockpot overnight and have them ready to take to work in the morning! I like the idea of bacon bits from **PapSett’s **recipe - that would be a good add to this recipe, too.
2 bags shredded hashbrowns, I like to cook them in the oven till they are crisp and somewhat browned, with pats of butter melting across the top.
then dump it all in a crock pot, for easy transportation and keeping it piping hot.
Add 16 oz sour cream, 1 can cream of celery soup (must be celery) and I think its 2 cups of shredded cheddar, maybe 4 though, its the large bag of pre-shredded cheese.
Mix it all together, salt and pepper a bit to taste. Yum!!
This recipe wins rave reviews everywhere I take it.
Edit: and its a whole lot easier than several of the other dishes I see in this thread, which are totally marvelous I’m sure. But simple ranks high in my books for potlucks. You can also bake the whole thing, and then dump it into the crock.
Edit #2: with PapSett’s recipe, like mine, if you don’t bake it at all, it will turn into cheesy mush. You need to crisp the spuds somehow.
I’ve never kept mine warm in a crockpot, but if you set the browned top aside, then spoon it into the crock, then put the top on again - it will still look great! If not, it will still taste yummy.
Well, you could use one of those insulated keeper thingys? Or just put the onions on top just before serving? Like Otternell said, if you crockpot it it’s gonna be… mush.
1 jar Cheez Wiz
1 stick butter
1 jar bacon bits
2-3 lbs potatoes
Scrub the potatoes and get them going in a pot of boiling water. Microwave the Cheez Wiz for a few seconds to get it flowing and pour into a mixing bowl. Melt the butter and mix with the cheez. When the potatoes are tender, drain and place in a 9x13 baking dish. Take a sharp knife and cut the potatoes in to large chunks and let them fall open. Pour the cheez mixture over the potatoes. Sprinkle with bacon bits. Pop in the oven for 15-20 minutes at 350 degrees.
You asked for killer. These will be contributors to your future coronary episode.
Twice-baked cheesey potatoes (multiply recipe for a crowd)
Two big russet potatoes
1/2 cup each grated sharp cheddar and real parmesan
1 egg
2 cloves garlic, chopped
2 TB butter
paprika
salt & pepper to taste
Pierce and bake the potatoes until they’re soft. Saute the garlic in the butter and reserve. Halve each baked potato lengthwise, and scoop out the soft interior, leaving a 1/2 inch or so shell. Mash up the potato interiors with the cheeses and the egg and the garlic-laced butter. Add a bit of salt and pepper to taste. Spoon this mixture back into the four half-potato shells and sprinkle each with paprika, and bake them in a hot oven (425?) until they’re heated through and perhaps browned a bit on top. If they won’t brown, turn the broiler on for a minute or two.
For either PapSett’s or otternell’s recipes, if I bake the hashbrowns first tonight, then dump everything into the crock pot and reheat in the morning until lunchtime, d’you think I’d still end up with mush?
6-8 russet (or other mealy) potatoes
3/4 to 1 cup sour cream
1/2 - 3/4 cup grated cheddar cheese
1/4 cup milk (more, less or none depending on the consistency of your sour cream)
salt to taste (about 1 1/2 tsp)
pepper to taste (1 tsp?)
2 tablespoons chives
While the potatoes are boiling with their skins on as for potato salad, mix up the other ingredients*. When the potatoes are tender and have cooled enough to handle, peel them and crumble them into pieces with your hands. Mix the potatoes with the sour cream mixture.
Bake, microwave or crock-pot until hot. *If you do them in the crock-pot or microwave I’d add the cheese just before serving since you’re going to have to stir it occasionally.
We made these at my sister-in-law’s once and she didn’t have any chives so we substituted ranch dressing mix and it was pretty good.