Cheesy Scalloped Potatoes

Nothing better than potatoes. Except cheesy potatoes. We had my dad’s birthday dinner here the other night and I made these. So, so good. My dad kept saying how much he liked them and I was like...good because that’s you’re present. HA! I’m pretty sure he loves my sense of humor. Anyway...try these potatoes the next time you need a good side dish. You’ll be glad you did!

Cheesy Scalloped Potatoes

1.5 pounds potatoes ~ cut into 1/4 inch slices (I used Baby Dutch Potatoes)

2 cups milk

5 tablespoons butter ~ divided use

3 tablespoons flour

1 teaspoon salt

1/4 teaspoon onion powder

2 cups shredded cheddar cheese

1/2 cup Panko bread crumbs

Salt and pepper to taste

Preheat oven to 400 degrees. Spray a 9x9 inch baking pan with cooking spray.

Arrange half of the sliced potatoes in the bottom of the baking pan. 

Salt and pepper to taste.

In a medium saucepan, melt 3 tablespoons of the butter over medium heat.

Add the flour, 1 teaspoon of salt and the onion powder.

Stir and cook for about a minute.

Pour in the milk and cook and stir until thick and bubbly.

Add the grated cheese and stir until cheese has melted.

Pour half of the cheese sauce over the potatoes.

Arrange the remaining half of the potatoes on top of the cheese sauce then top with remaining half of the potatoes. Salt and pepper potatoes to taste.

Pour the rest of the cheese sauce over the last of the potatoes.

Melt the remaining 2 tablespoons of butter in a small bowl. Pour in the Panko crumbs and stir.

Scatter Panko crumbs over the potatoes.

Cover with foil and bake for 1 hour.

Remove foil and continue to bake another 15 - 20 minutes until Panko crumbs are browned and potatoes are tender when pierced with a fork.

Allow to stand for 10 minutes before serving.

Okee doke....let's cook!

Slice the potatoes and put half in the bottom of an 9x9 inch baking pan. 

Salt and pepper to taste.

Now let's make the cheese sauce. 

Melt 3 tablespoons of the butter 

over medium heat. Add the flour, 

1 teaspoon of salt and the onion 

powder. Cook and stir for about 

a minute or so.

Pour in the milk and cook and 

stir until thick and bubbly.

Then add the cheese.

Stir until smooth.

Pour half of the cheese sauce over 

the seasoned potatoes. Top with the remaining potatoes then salt and pepper. Pour the rest of the cheese sauce over the potatoes.

Mix up the panko and the 2 

tablespoons of melted butter.

Sprinkle over the potatoes. Cover 

with foil and bake then uncover 

the last 15 minutes or so.

Super good guys!!

Boiled Baby Dutch Potatoes

What can you say about potatoes? And how many ways are there to cook them? Lots and lots is the answer to both of those questions. But potatoes ARE a great side dish with just about anything so it’s nice to have lots of different ways to make them. These are so easy to whip up (no pun intended...whip=potatoes??? HA!) and you can make as much or as little as you like. The following recipe is for a 1.5 pound bag of baby dutch potatoes but I only made a few for IT Guy and myself. Pretty tasty little guys!!! You should try them!

Boiled Baby Dutch Potatoes

1.5 pound bag baby dutch potatoes ~ rinsed, skins on

2 tablespoons butter

1 tablespoon olive oil

1/2 teaspoon kosher salt

1/4 teaspoon pepper

1 clove garlic ~ minced

Combine 1 teaspoon each:

dried oregano, dried rosemary, dried dill, dried parsley

In a medium saucepan, boil potatoes until fork tender. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the butter and minced garlic and cook until garlic is fragrant....about a minute or so.

Add the boiled potatoes, kosher salt and pepper and cook until potatoes are a somewhat browned on all sides. Toss with dried herbs mixture.

Transfer to a bowl and serve!

Okee dokee....let's 

cook some taters!

Boil the potatoes until fork tender. 

Drain and set aside.

Mix up the parsley, oregano, 

dill and rosemary.

In a large skillet, heat the olive oil 

over medium heat. Then add the 

butter and minced garlic.

Add the potatoes, salt and pepper 

and cook until lightly browned

on all sides. Just give the pan a 

few shakes to turn the potatoes.

Serve 'em up! Add extra butter 

if you're of a mind! :-)

Italian Steak Fries

Always looking for something to do with potatoes, I decided to spice them up with a little Italian seasoning. What a nice surprise! As soon as I took these out of the oven, the fam swooped in and nearly ate them all before I could serve them with our dinner. So simple and a great little addition to sandwiches or salads! Yum!

Italian Steak Fries




3 Russet potatoes ~ cut into wedges
4 tablespoons olive oil
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons Italian seasoning
1/2 cup grated Parmesan cheese

Preheat oven to 375 degrees. Spray a rimmed cookie sheet with cooking spray. 

Place wedged potatoes in a large bowl and drizzle with olive oil. Toss to coat.

In a small bowl, combine the Parmesan cheese and the seasoning. 

Sprinkle mixture over the potatoes until covered.

Arrange wedges on the prepared cookie sheet, skin side down.

Bake for 35 - 40 minutes or until tender.

Serve hot with Ranch or Bleu Cheese dressing.


 

Here's all you need.

 

Drizzle the wedged potatoes with the olive oil.

 

Mix together the cheese and the seasonings.

 

Then sprinkle over the cut potatoes.

 

Arrange on a baking sheet. Bake...

 

...then eat! See? I told you it was easy!

Tex-Mex Ranch Potatoes

So, so, SO good! That's what these are! One really nice thing about this dish is you can make a little or a lot. Even though potatoes aren't a traditional side dish with Mexican food, it's great to serve instead of rice or beans. This served 4 people with some leftover or 4 really hungry people could polish off the whole thing with no problem!

Tex-Mex Ranch Potatoes



1 1/2 pounds potatoes ~ cut into bite sized pieces (I used small red potatoes but any kind will work)
1/2 cup Ranch dressing
2 tablespoons taco mix
Salt and pepper to taste
2 cups shredded cheese

Preheat oven to 375 degrees. Spray a 9x13 inch baking pan with cooking spray.

Place cut potatoes in a medium sized bowl.

In a small bowl, combine the Ranch dressing and taco mix. Add salt and pepper, if desired.

Pour Ranch dressing mixture over potatoes and toss to coat potatoes.

Spread potatoes in the pan and cover with foil.

Cook for 30 minutes then remove foil.

Bake another 15 minutes, or until potatoes are tender.

Sprinkle cheese over potatoes and cook another 10 minutes, or until cheese has melted.

 
Let's go!

 
Mix the ranch dressing and the 
taco seasoning. Add salt and 
pepper if you want.

 
Stir in the cut up potatoes to coat.

 
Spread into a pan to bake.

 
Then top with cheese 
and bake a little bit longer.

 
Serve it up!

Spicy Oven Roasted Potatoes

Every good main dish deserves a yummy side dish, right? When you're running low on ideas, the humble potato always come through! Like this delicious side dish of spicy potatoes. They pair well with nearly anything! I love using Yukon Golds in this because they're so creamy but reds would work, too! Dial the heat up or down depending on your preference...but these are good any way you choose!

Spicy Oven Roasted Potatoes



10 small-medium Yukon Gold potatoes ~ washed and cut into bite sized chunks
2 tablespoon vegetable oil
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1/4 teaspoon sugar
14 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon cayenne pepper

Preheat oven to 450 degrees.

In a large bowl, toss potatoes with oil.

In a small bowl, combine the seasonings.

Sprinkle mixture over oiled potatoes and toss to coat.

Spread potatoes into a roasting pan or a rimmed baking sheet.

Bake for 45 minutes, stirring a couple of times throughout cooking.

 
So let's get going!

 
Mix up your spice mixture. Easy-peasy.

 
Large dice your potatoes then toss 
with a little oil. Sprinkle with the 
spice mixture and toss.

 
Spread into a roasting pan. I love 
to use my Pampered Chef pan!

 
Roast away!!

 
Serve 'em up!

Yukon Gold & Bacon Potato Salad

What's not to love about potato salad? What's not to love about potato salad with BACON? This easy little recipe makes just enough for a family dinner but it's adaptable for larger crowds. Creamy, delicious and did I mention how easy it is? You've gotta try this for your next meal if you're on the hunt for a good side dish. Potato salad isn't just for potlucks or picnics anymore!

Yukon Gold & Bacon Potato Salad



1 1.5 pound bag mini Yukon Gold potatoes
1/2 cup chopped green onions
1/2 cup mayonnaise
2 tablespoons milk
1 tablespoon Dijon mustard
1 tablespoon prepared mustard
1/2 pound bacon ~ diced and cooked crisp
1 tablespoon dill
1 tablespoon sugar
2 hard boiled eggs ~ chopped
salt and pepper to taste

Boil potatoes in a medium pot until tender but not mushy. Allow to cool when cooked then cut in half.

In a small bowl, combine the mayo, milk and mustards.

Transfer potatoes to a large bowl.

Add the mayo mixture and the rest of the ingredients. Toss to coat then chill for several hours allowing flavors to combine.

Serve cold or at room temperature.

 
Here's the stuff. One of those honey 
mustards is supposed to be regular mustard. Oops.

 
Boil the potatoes.

 
Combine the milk, mustards and mayo.

 
Add the salt, pepper and dill.

 
At this point, I tasted it and added 
about a tablespoon of sugar.

 
Dice and cook the bacon.

 
Chop up the hard boiled eggs.

 
Cut the potatoes in half.

 
Combine the potatoes, diced green 
onions, bacon and eggs. Toss.

 
Add the dressing.

 
Cover and chill a few hours.

 
Serve as a side with your favorite meal!