Best 4 Cheese And Onion Potatoes Recipes

Craving a delectable dish that combines the cheesy goodness of melted mozzarella, the aromatic pungency of onions, and the soft texture of potatoes? Look no further than the extraordinary "Cheese and Onion Potatoes" recipe. This culinary masterpiece is a harmonious blend of flavors and textures that will tantalize your taste buds and leave you wanting more. Whether you're a seasoned chef or a novice cook, this article will guide you through the steps of creating this mouthwatering dish, ensuring that every bite is a delightful experience.

Here are our top 4 tried and tested recipes!

CHEESE AND ONION POTATOES

Cheese and Onion Potatoes image

Don't let the basic ingredients fool you-this recipe has anything but ordinary taste. The hearty potatoes have a wonderful cheesy flavor and practically melt in your mouth. -Lois McCutchan, Monticello, Missouri

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1/4 cup butter, cubed
4 medium unpeeled red potatoes, cut into 1/4-inch slices
2 tablespoons dried minced onion
Pepper to taste
1/3 cup shredded cheddar cheese
Minced fresh parsley

Steps:

In a large skillet, melt butter over medium-high heat. Add the potatoes, onion and pepper; toss to coat. Cover and cook for 8-10 minutes or until potatoes are tender, stirring occasionally. Uncover; cook until potatoes are browned, about 6 minutes. , Top with cheese. Remove from the heat. Cover and let stand for 2-3 minutes or until cheese is melted. Garnish with parsley.

Nutrition Facts : Calories 221 calories, Fat 14g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 179mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.

FARRO SALAD WITH ROASTED SWEET POTATOES, RED ONION, AND GOAT CHEESE

Farro Salad with Roasted Sweet Potatoes, Red Onion, and Goat Cheese image

I love me a farro salad! The hearty grain is an amazing base for all sorts of veggie combinations and it's super convenient to work with since you can cook it several days ahead. I tend to follow a loose formula: farro plus roasted veggies, a bright herb, a crunchy nut or seed, some creamy cheese, and a zingy dressing. Here, sweet potatoes and red onions caramelize gorgeously in the oven, while the earthy goat cheese and zippy vinaigrette balance out the sweetness. Feel free to play-roasted beets or winter squash would be lovely, as would hazelnuts, almonds, or feta.

Provided by Athena Calderone

Categories Side Lunch Grains Sweet Potato/Yam Radish Dill Pistachio Goat Cheese Vegetarian

Yield Serves 4

Number Of Ingredients 13

Ingredients

1 large sweet potato, unpeeled and sliced into 1/2-inch-thick (12-mm-thick) rounds, large rounds halved
1 red onion, cut into 1/2-inch (12-mm) wedges
4 tablespoons (60 ml) extra-virgin olive oil, divided, plus more as needed for serving
Salt and freshly cracked pepper
3/4 cup (150 g) dried farro
2 tablespoons red wine vinegar
3 radishes, thinly sliced on a mandoline
1 small handful fresh dill, roughly chopped
2 tablespoons salted pistachios, roasted and roughly chopped
2 to 3 ounces (55 to 85 g) goat cheese, broken into bite-size pieces
1/2 lemon, juiced
Pinch smoked paprika, for serving
Flaky sea salt, for serving

Steps:

Preheat the oven to 425°F (220°C).
Spread the sweet potato rounds and onion wedges on a baking sheet, drizzle with 3 tablespoons of the oil, and season with salt and pepper. Roast, shaking the baking sheet halfway through, until the sweet potatoes are golden brown and tender, 15 to 20 minutes. Let cool slightly.
Cook the farro according to the package directions. Drain.
In a medium bowl, season the warm farro with the vinegar, remaining 1 tablespoon oil, salt, and pepper. Add the sweet potato, onion, radish, dill, pistachios, and goat cheese. To finish, drizzle the salad with the lemon juice and sprinkle with smoked paprika, flaky sea salt, and pepper. If the dish seems a little dry, drizzle it with extra oil.

SPICY BACON, ONION AND CHEESE POTATOES

Spicy Bacon, Onion and Cheese Potatoes image

Provided by Gretchen Davis

Categories Cheese Onion Potato Side Bake Bacon Winter Bon Appétit Missouri Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 8

Number Of Ingredients 5

Ingredients

8 slices bacon, coarsely chopped
2 pounds russet potatoes, peeled, cut into 1/2-inch pieces
1 large onion, chopped
1 cup packed grated hot pepper Monterey Jack cheese
2 tablespoons (1/4 stick) butter

Steps:

Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Cook chopped bacon in heavy large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Combine bacon, potatoes and onion in prepared baking dish. Season with salt and pepper. Sprinkle Monterey Jack cheese over and dot with butter. Cover with aluminum foil. Bake until potatoes and onions are very tender, about 1 hour.
Preheat broiler. Uncover baking dish and broil until top of potato mixture is brown and crisp, about 2 minutes.

POTATOES WITH ONION SAUCE AND PARMESAN CHEESE

Potatoes With Onion Sauce and Parmesan Cheese image

For some reason we had stopped eating potatoes. I honestly don't know why. But lately I have re-discovered them and this is one we have enjoyed. This is a slight adaptation from "500 Fat Free Recipes." I have added a little fat to it (the original calls for fat free parmesean which I can no longer find), but it is still quite reasonable in my mind. Also, the original called for putting all the cheese on the top. We felt like a little in the middle would have helped, so I am writing it that way. Feel free to play around with it!

Provided by ladypit

Categories Potato

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 cup skim milk
2 teaspoons cornstarch or 2 teaspoons arrowroot
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/4-1/2 cup chopped onion
4 medium potatoes
1/4-1/2 cup shredded parmesan cheese

Steps:

Preheat the oven to 350 degrees.
Put the milk, the cornstarch, and the 2 kinds of pepper in a pan.
Cook (stirring frequently) over medium heat until it starts to thicken and bubble.
Add the chopped onion and set it aside.
While the milk mixture is cooking, peel and slice the potatoes very thinly.
Spray an 8x8 pan with cooking spray.
Start layering the potatoes in the pan.
When you are halfway done with the potatoes, add half the cheese.
Then finish with the rest of the potatoes.
Pour the onion sauce over the potatoes and sprinkle the rest of the cheese on top.
Cover and bake for 40 minutes.
Then uncover and cook for 10 minutes more or until the potatoes are tender.

Tips:

Select the right potatoes: Use russet or Yukon Gold potatoes for this recipe, as they hold their shape well and become fluffy when baked.
Cut the potatoes evenly: This will ensure that they cook evenly. Aim for 1-inch thick wedges.
Toss the potatoes with oil and seasonings: This will help them to crisp up and brown in the oven.
Don't overcrowd the baking sheet: Give the potatoes enough space so that they can cook evenly. If necessary, bake them in batches.
Bake the potatoes until they are tender and browned: This usually takes about 30-40 minutes. Check them halfway through cooking and flip them if necessary.
Top the potatoes with cheese and onions: Once the potatoes are cooked, remove them from the oven and sprinkle them with grated cheese and chopped onions. Return to the oven and bake for a few more minutes, or until the cheese is melted and bubbly.

Conclusion:

Cheese and onion potatoes are a classic side dish that is easy to make and always a crowd-pleaser. With just a few simple ingredients, you can create a delicious and satisfying dish that will complement any main course. Whether you are serving them at a weeknight dinner or a special occasion, these potatoes are sure to be a hit.