Try topping the casserole with different flavored potato chips for a little twist on the old classic.50 minutes is usually the sweet spot for my oven and this enameled cast iron pan. All ovens cook differently and sometimes even the baking dish can make a difference so I like to start checking around 40 minutes and then check every 5 minutes or so after that. You want them to be fork tender but not mushy. Use a fork to carefully spear a couple pieces and taste them to see if they are cooked through. Test the potatoes in the casserole around the 40-minute mark.Garnish with fresh parsley if desired and enjoy! Tips Top with crushed potato chips. Cover and bake for 45-50 minutes or until everything is melty and bubbly and the potatoes are fork-tender.īroil potatoes for 1-2 minutes or until the potato chips get dark golden brown, keeping a close eye on them so the chips don't burn. Stir until they are well coated with the mixture. Stir in salt, pepper, garlic powder, paprika, and shredded cheese. Remove from heat and stir in sour cream until well combined. Pour in milk and stir until well combined. Once melted, add onion and cook, stirring frequently, for 2 minutes.Īdd flour and cook, stirring frequently, for 1 minute. Heat butter in a large saute pan over medium low heat. And nothing will bring your family to the dinner table as quickly as the smell of homemade cheesy potatoes wafting through the house! It's comfort food at it's finest! Few things are more comforting than sharing a pan of piping hot cheesy potatoes with the ones you love.There's NO CONDENSED SOUP in it! Skip the sodium-laden cream of chicken soup and opt for a homemade roux! Sounds fancy, but it's really just butter and flour! And it's the perfect way to thicken your casserole and give it that classic creamy texture.What more can I say? Your family is going to LOVE LOVE LOVE this quick and easy side dish. Cheesy Potato Casserole You Will Love This
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