Warm Up The Tummy With Cheesy Baked Potatoes

My cheesy baked potatoes are a family favorite, and are often requested for holiday meals. These cheesy potatoes are always a crowd pleaser. I always make a large casserole dish of the potatoes because I know everyone will want seconds. My recipe for the cheesy potatoes is really easy and they are inexpensive to make. I would like to point out that you can use whatever kind of cheese that you like. When I make mine, it depends on what kind of mood I am in. There really is no right or wrong when it comes to what cheese you will use, but it is an important part, because that is where you will have all the flavor. You can also use a few cheeses mixed, such as sharp & mozzerella , this way you have a sharp, yet creamy stretchy effect. Sometimes I like to kick my cheesy baked potatoes up a notch and use Pepper Jack cheese, which adds a bit of spice and heat.

I will be using a 9x13 inch glass baking dish. Note: Line the baking dish well with tin foil, as it will make cleanup a snap. Be sure to spray cooking spray or grease the pan with butter. This way the potatoes will not stick.

Preheat oven to 350 degrees, bake time 1 1/2 hours, cover with foil the first 1/2 hour.

Ingredients:

Potatoes, about 5 or 6. A few more if needed

I prefer New potatoes, white or red potatoes. I really don't care for russet, as we will be leaving the skins on them. (Now here I don't just slice all the potatoes at once). I will add more as needed. Plus I don't want the potatoes to turn brown. Be sure to wash the potatoes and dry them before slicing them.

1 large onion chopped, medium sized

1 brick extra sharp cheese, shredded

2 sticks margarine melted

Seasoned flour, salt, pepper, garlic powder,

You will need about a cup or so, because it will be sprinkled over each layer of the potatoes.

Half & Half, about a cup or so, give or take.

First get all the ingredients together, then prep the baking dish so it is ready to go. Chop the onions and grate the cheese, melt the butter in the microwave. Have the seasoned flour ready, if you run out of seasoned flour, just make more.

We will start by slicing a few potatoes and we will layer them in rows in the baking dish, we will want to slightly overlap each potato slice over each other. Note: Don't slice the potatoes to thin or to thick. You should have at least 4 rows across the the baking dish. Now we will layer the other ingredients, drizzle the butter, sprinkle the onions, sprinkle the flour, then drizzle the half & half, sprinkle the shredded cheese, then repeat the layer. You should be able to get 3 to 4 layers. Place the casserole dish in the preheated oven and bake as directed above. When the potatoes are tender, pierce with a fork, then remove from the oven. Let the potatoes cool for about five minutes so they can rest and set a bit, then serve and enjoy this hearty flavorful side dish. My Cheesy Baked Potatoes are also great re-heated the next day for lunch or a quick snack. They also pair really well with meatloaf.

Update:

I found a quicker way to make the cheese sauce. All you have to do is make a cheese sauce, as if you were going to make Mac & Cheese. Use a large pot to make the sauce, when it is melted and creamy, add the potatoes and toss to coat well. pour the potatoes into the baking dish, and follow the baking procedure. And it is that simple.