Cheesy Potatoes (OAMC)

  • Currently 4/5
These potatoes are knock-your-socks off delicious! Rich and cheesy, just like my man! I'm just kidding about the rich man part! ;o)

This recipe makes 4 dinner-sized (3 servings each) portions.
8 cups frozen diced uncooked potatoes
3 cups shredded cheddar cheese
1/4 cup chopped green onion
1 tablespoon minced garlic
1/2 teaspoon black pepper
1 teaspoon salt
1 1/2 cups half-and-half
2 cups cheese sauce
1/2 teaspoon Tabasco sauce
1/4 teaspoon Worcestershire sauce
1/8 cup melted butter
2 cups bechamel sauce (or Campbell's White Cream Sauce, if available)
1/2 teaspoon creole seasoning (recommended: Tony Chachere's
1/4 cup sour cream
1. Packaging Instructions
2. In a very large bowl, combine all ingredients.
3. Divide mixture between 4 gallon-sized freezer bags (approximately 3 cups per bag).  Seal each bag securely.  Set aside.
4. Insert bags into a single or separate gallon-size ziploc freezer bags and seal.  With a sharpie marker, label the outside of each bag "Cheesy Potatoes".
5. Place in freezer.
6. Cooking Instructions
7. Thaw completely in refrigerator.
8. Preheat oven to 350. Spray bottom of small baking dish with non-stick cooking spray.  Pour contents of bag into pan. Bake uncovered for 30 minutes or until hot and bubbly.
9. Serves 3.
For best results in quality and packaging, expel as much air from the baggies as possible.
Dish   Side Dish

Dawn Knowlton

Member since Jan 2010

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