Cheesy Potatoes Again

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, cheesy potatoes again. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Great recipe for Cheesy Potatoes Again. I know, another cheesy potato dish. But this is simple, basically, a guideline for the staple dish. I made this with minimal "whatever was on hand" ingredients while at camp one weekend and make it all the time now!

Cheesy Potatoes Again is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Cheesy Potatoes Again is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook cheesy potatoes again using 7 ingredients and 11 steps. Here is how you can achieve that.

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The ingredients needed to make Cheesy Potatoes Again:
  1. Make ready 5 medium potatoes
  2. Take 1 medium onion
  3. Make ready 1⁄4 cup Hellman's mayo
  4. Take 1 packet dry ranch dressing mix
  5. Get 1 cup cheddar (or your cheese of choice)
  6. Take 1 tbsp. dried parsley
  7. Get Salt and pepper

How to Make Cheesy Potatoes (with real potatoes) This casserole recipe is a simple variation of scalloped potatoes, but with diced potatoes and requires less prep thanks to an easy-to-make sauce. Here's how easy it is to make cheesy potatoes in the oven: Boil the diced potatoes until tender. Melt the butter and mix in the remaining ingredients. Place cubed potatoes, butter, cream of chicken soup, sour cream, seasonings and cheese in a large bowl.

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Instructions to make Cheesy Potatoes Again:
  1. Preheat oven to 400 degrees.
  2. Chop potatoes into small cubes. Add to a large bowl.
  3. Finely chop onion (and fresh parsley if using that instead of dried parsley).
  4. Add onions and ranch dressing packet to potatoes, mix well.
  5. Add mayo, cheese, salt and pepper to taste.
  6. Add mixture to a well oiled covered, vented casserole dish (I like using an iron skillet and covered it with vented foil). It must be vented or it will come out too wet!
  7. Bake 45 minutes.
  8. Uncover and bake 10-15 more minutes.
  9. Let sit for 5 minutes and serve!
  10. Many variations are possible. Replace the mayo with sour cream. Use crumbled blue cheese instead of cheddar. Add bacon bits or even jalapenos or green peppers. Top with scallions. Try different ingredients but keep it simple. I didn't use butter in this recipe because it makes it too oily. Don't let the mayo fool you if you're not a fan of it. It's a useful and flavorful ingredient for many recipes. Use frozen potatoes if you wish and always have a bag in the freezer for a quick fix.
  11. If you use ready made ranch dressing, leave out the mayo or it will be too oily. Try White Vermont Cheddar or even add Gruyere for a distinctive flavor.

Melt the butter and mix in the remaining ingredients. Place cubed potatoes, butter, cream of chicken soup, sour cream, seasonings and cheese in a large bowl. Stir gently until all of the ingredients are combined. Spread the potato mixture into an even layer in a baking dish. Sprinkle more cheese over the top of the potatoes.

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