Potatoes with cheese in the oven: 5 step-by-step recipes with photos

Potato lasagna with cheese

If you want to make a gluten-free meal and surprise your loved ones, then you should definitely make this cheesy potato lasagna. We added Italian marinara sauce and ground beef to make the dish more filling.

Number of servings: 8

Cooking time: 1 hour 25 minutes

Ingredients:

1 tablespoon olive oil
450 grams ground beef
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt
Freshly ground black pepper
1 jar Marinara sauce (you can use some homemade tomato sauce)
450 grams Ricotta cheese
1 large egg, beaten
Half a glass of freshly grated Parmesan
2 tablespoons chopped basil
4 large potatoes, peeled and cut into thin slices (slices)
2 cups grated Mozzarella

Preheat the oven to 190°C and lightly grease a 22x13cm baking dish. Heat oil in a large skillet over medium heat. Add the ground beef to the pan, add a little salt and pepper, and cook for about 8 minutes until browned. While frying, break up the minced meat with a wooden spoon. Then drain off all the resulting fat.
Return the pan to the stove and place it over medium heat. Add garlic and Italian seasoning and sauté for 1 minute. Add marinara (tomato sauce) and simmer over low heat until cooked through.
Combine ricotta cheese, egg, 1/4 cup Parmesan and basil in a large bowl and season with salt and pepper. Put this aside.
We begin to form the dish. Spread a thin layer of meat sauce into the pan. Next comes a layer of 1/3 of the existing potatoes, which should slightly overlap the layer of sauce. Next, spread 1/3 of the ricotta mixture, 1/3 of the meat sauce and 1/2 cup of mozzarella. Repeat and make 2 more such layers. The topmost layer will end with the remaining 1 cup Mozzarella and the remaining 1/4 cup Parmesan.
Cover the dish with aluminum foil and bake for 45 minutes, then remove the foil and bake until the cheese is golden and the potatoes are tender, about 25 minutes.
Allow the dish to soak for at least 10 minutes, then garnish with basil before serving.

Potatoes with garlic butter and cheese

Tip: To ensure that the potatoes are brittle and tender, cook them a little longer than usual.

Number of servings: 6

Cooking time: 45 minutes

Ingredients:

450 grams of potatoes
4 tablespoons melted butter
2 cloves garlic, minced
2 teaspoons chopped rosemary
1 teaspoon dried oregano
Salt
Freshly ground black pepper
3/4 (three quarters) cup grated Mozzarella
1/4 (one quarter) cup grated Parmesan

Preheat oven to 200°C. Place the potatoes in a large saucepan, add water, salt and bring to a boil. Cook the potatoes until they are tender, about 15 minutes. Drain the water and let the potatoes cool.
Place potatoes on a large baking sheet. Mix ghee with garlic, oregano and rosemary. Using the bottom of a small glass or mason jar, break the potatoes into flat patties. Brush each potato patty with garlic oil and add a little salt and pepper. Sprinkle cheeses on top of potatoes.
Bake until potatoes are crisp and cheese is melted, about 20 minutes.

Potatoes in the oven with mayonnaise in the sleeve. Chicken with potatoes in the oven in the sleeve

A dish like this is very simple to prepare, and it is very difficult to try to ruin it. All the ease and simplicity lies precisely in the fact that for baking food we will use a very convenient device - a culinary sleeve. Just a miracle of the modern world, which is suitable for baking chicken in a sleeve in the oven with potatoes.

A simple transparent film that inflates when heated, and the juice from the ingredients accumulates inside it. This process prevents any burning and loss of most beneficial vitamins. You just need to put the ingredients for baked chicken with potatoes in the oven in a sleeve and put it in the oven, and everything will cook by itself. As easy as pie!

You can purchase such a device in absolutely any supermarket in your city at a fairly economical price. Be sure to read the instructions written on the package. Remember that the maximum temperature for baking chicken with potatoes and other products is 200-250 degrees. Exceeding the norm will cause the film to melt.

Simple tips on how to cook chicken with potatoes in a sleeve for baking in the oven

One of the main rules for how to properly bake chicken with potatoes in a baking sleeve in the oven is the correct choice of chicken share. Thighs, drumsticks or hams are suitable for this dish.
This is due to the fact that such parts have a fattier base compared to fillet. This is why you can end up with a juicy and tender dinner.
But this fact absolutely does not mean that you cannot use the same backs, wings, breast or whole chicken carcass in the recipe for a whole chicken in the oven with potatoes in the sleeve. Everything is very individual.
To determine the baking time for meat pieces, according to the recipe for chicken with potatoes in a sleeve, you need to focus on their size. Accordingly, large ones take longer to cook, while medium and small ones take fewer minutes.
To check whether the chicken is ready or not, use a wooden skewer or the end of a thin kitchen knife. The thickest layer should be pierced.
If colorless juice runs out of the product, then it can be considered ready.
For a richer taste and aroma, chicken with potatoes in the sleeve can be combined with a variety of fresh and frozen vegetables. For example, a good combination would be with garlic, various types of mushrooms, sweet peppers, asparagus, beans, corn, eggplants and more.

Baked potatoes with cheese

Number of servings: 4

Cooking time: 1 hour 30 minutes

Ingredients:

4 russet potatoes
3 tablespoons olive oil
1/2 (half) teaspoon garlic powder (dry garlic seasoning)
Salt
Freshly ground black pepper
2 cups grated Cheddar cheese
6 pieces fried bacon
2 tablespoons finely chopped green onions
Sour cream

Preheat the oven to 200°C and place foil on a baking sheet. Cut a small portion off the top of each potato. Using a paring knife, make three circular cuts into each potato, then place the potatoes cut side down on a cutting board and slice crosswise, leaving a small space at the top uncut. Carefully turn the potatoes over and place on a baking sheet.
In a small bowl, combine olive oil and garlic powder. Brush the potatoes with this olive oil mixture and add salt and pepper. Bake for 30 minutes.
Brush the potatoes again with the olive oil/garlic powder mixture and bake for another 30 minutes until the potatoes are tender. Sprinkle the cheese on top of the potatoes, making sure the cheese gets into all the cuts in the potatoes. Bake until the cheese is melted and the potatoes are crisp, about 10 minutes.
Top the potatoes with bacon and green onions. Place sour cream on the side of the plate and serve warm.

Whole new potatoes in the oven

If the potatoes are still small, then it is better to bake them whole, this way they will retain more vitamins.

Ingredients:

potatoes – 1 kg;
garlic – 2-3 cloves;
oil – 50 ml;
dill – 2-3 sprigs;
salt, spices.

Preparation:

Select potatoes of approximately the same size; if you come across larger ones, pierce them with a fork in several places.
Soak them in water and wash.
It is better to wash young potatoes with gloves, otherwise it will be difficult to wash your hands.
In a bowl, mix olive oil with salt, pepper and spices.
Peel a couple of cloves of garlic and squeeze them into the oil using a special press.
Dried coriander or rosemary goes well with potatoes.
Place the potatoes on a baking sheet in one layer, pour over the prepared aromatic oil, and mix thoroughly so that the oil and spices cover each potato evenly.
Send to bake in a preheated oven for about forty minutes.
When the potatoes are soft inside and covered with a golden brown crust, place them on a dish, sprinkle with fresh dill and serve.

Your whole family will gather for the aroma without your reminders.

Potato boats with cheese and green onions

Number of servings: 6

Cooking time: 2 hours

Ingredients:

Large russet brown potatoes
1 tablespoon olive oil
Salt
125 grams butter
1/2 (half) glass of milk
1/2 (half) cup sour cream
1/2 (half) cup shredded Cheddar cheese
Finely chopped green onions
Freshly ground black pepper

Preheat oven to 200°C. Dry the potatoes with a paper towel. Pierce each potato several times with a fork, rub with butter and sprinkle with salt. Place potatoes on a rack and bake until tender and easily pierced with a fork, about 1 hour. Once the potatoes are cooked, place them on a large baking sheet and let them cool until cool.
Cut a thin layer off the top of each potato. Scoop out the inside of each potato, leaving 1cm of wall thickness. Place the scooped out potato pulp into a large bowl.
Add butter, milk and sour cream to the bowl with potato pulp, stir until the butter melts and the potatoes turn into a thick puree. Then add 1 cup of cheese and green onions and stir again. Season with salt and pepper.
Fill the baked potatoes with the potato mixture and place on a large baking sheet. Top the potatoes with the remaining Cheddar. Bake until cheese is melted, about 15 minutes.
Garnish with more green onions before serving.

Potatoes with minced meat, cheese and mayonnaise in the oven

The next dish is a delicious casserole for the whole family made from the simplest ingredients. Juicy minced meat goes well in taste with soft potatoes, and the “ensemble” is complemented by a golden-brown cheese crust.

Turn on the oven in advance and set the temperature to 190 °C.
Put onion and garlic (2 cloves) minced through a meat grinder into minced meat (550 g). Add salt, pepper, dry adjika, curry or other spices to taste. Mix the minced meat with spices and place on the bottom of a baking dish, pre-greased with butter and sprinkled with breadcrumbs.
Cut another large onion into half rings. Distribute them on top of the minced meat layer.
Prepare a sauce based on sour cream and mayonnaise (150 ml each). Add a teaspoon of mustard, salt, dried dill or basil (optional).
Spread half the sauce over the minced meat layer.
Peel potatoes (1 kg) and cut into slices 3-5 mm thick. Place it on the minced meat with onions and brush with the remaining sauce.
Sprinkle the ingredients with grated cheese (200 g) on top.
According to the recipe, potatoes with cheese and mayonnaise are baked in the oven for 25 minutes under a “lid” of foil and another 10 minutes without it, so that the cheese is browned. Allow the finished casserole to cool slightly, then divide it into portions and serve.

Potato gratin with cheese

Number of servings: 8

Cooking time: 1 hour 30 minutes

Ingredients:

6 russet potatoes, peeled
2 tablespoons butter
2 cloves garlic, minced
1/2 (half) cup heavy cream
1/4 (one quarter) glass of milk
1 tablespoon freshly ground thyme
Pinch of nutmeg
Salt
Red pepper
1/2 (half) cup grated Gruyère cheese
1/2 (half) cup freshly grated Parmesan cheese

Preheat the oven to 190°C and grease a large baking dish. Cut the potatoes into thin slices 5 mm thick and place them in water for now.
In a large skillet over medium heat, melt the butter. Add the garlic and fry it for about 1 minute. Add cream, milk, thyme, nutmeg, salt and red pepper. Bring to a boil and reduce heat to low. Let the gravy simmer for 10 minutes. Now remove the pan from the heat.
Place a third of the potato mass onto the baking pan. Then pour a third of the cream mixture into the pan. Repeat with remaining potatoes and cream to make two more layers. Sprinkle Gruyere cheese on top.
Cover the pan with foil and bake for 45 minutes. After this time, open the foil, sprinkle with Parmesan, and continue baking until the potatoes are tender and the tops are golden, 15 to 20 minutes.

Potatoes with cheese, spinach and artichokes

Number of servings: 6

Cooking time: 1 hour 25 minutes

Ingredients:

6 large russet potatoes, washed and peeled
1 tablespoon vegetable oil
Salt
Freshly ground black pepper
115 grams cream cheese
1/4 (one quarter) cup sour cream
1/2 (half) cup grated Mozzarella
1/4 (one quarter) cup Parmesan cheese
1 cup canned artichokes (dried and chopped)
3 cups chopped spinach
1 clove garlic, minced

Preheat the oven to 180°C. Prick the entire surface of the potatoes with a fork, rub them with oil and sprinkle with salt and pepper. Bake the potatoes for 1 hour to 1 hour 15 minutes, until they are easily pierced with a fork.
Meanwhile, prepare the spinach-artichoke filling. In a large bowl, mix remaining ingredients until smooth. Add salt and pepper to taste.
When the potatoes are soft, cut each potato and separate the halves. Place as much of the spinach and artichoke filling into the cut of each potato as possible. Bake for another 10-15 minutes until the cheese is melted.

Flatbread with potatoes and cheese in a frying pan

When people talk about potato pancakes, they are talking about a mashed potato dish. However, wonderful flatbreads with cheese can be made from raw tubers, rather than using leftovers from yesterday's lunch.

Ingredients: 4 large potato tubers, a couple of eggs, a couple of tablespoons of sifted flour, 60 g of hard cheese, fresh dill, fat or vegetable oil, salt, pepper and paprika.

Preparation:

Rinse well and finely chop the greens.
Grate the cheese.
Wash and peel the potatoes. It is better to choose starchy varieties.
Grate on a medium grater.
Add eggs and flour to potatoes. Mix.
Add cheese and dill. Mix again.
Add seasonings to taste.
Heat a frying pan with a small amount of fat or oil.
Place a couple of spoons of the mixture on the bottom and spread so that you get a thin cake.
Fry until golden brown on both sides.
Place on a paper towel to absorb excess oil.

The result is very tasty potato cakes that can be served with sour cream as a hot and satisfying snack for all family members.

Potato casserole with Parmesan cheese and garlic

Number of servings: 6

Cooking time: 1 hour 30 minutes

Ingredients:

Butter
1.4 kg potatoes
Glass of cream
3 cloves garlic, minced
1 teaspoon Thyme
1 cup fresh grated Parmesan cheese
Salt
Freshly ground black pepper

Preheat the oven to 190°C. Grease a large baking dish with butter. Peel the potatoes and cut into very thin slices about 5 mm thick. Place the slices in a bowl and cover with water to prevent them from darkening.
In a small saucepan over medium heat, combine the cream, garlic and thyme. Heat the cream mixture until bubbles begin to form around the edges. Add half a cup of Parmesan, then season with salt and pepper. Remove the pan from the heat.
Drain the potatoes and dry them a little with paper towels. Place the potatoes in the baking dish so that they look like tiles. Pour the warm cream mixture over. Sprinkle with remaining Parmesan.
Bake until top is bubbly and golden and potatoes are tender, about 1 hour 15 minutes.
Serve the dish warm.

Potato casserole with cheese

Number of servings: 8

Cooking time: 40 minutes

Ingredients:

1.8 kg russet potatoes, peeled
8 slices bacon
3/4 (three quarters) cup sour cream
1/3 (one third) cup butter
2 tablespoons heavy cream
2 cloves garlic, minced
Salt
Freshly ground black pepper
3/4 (three quarters) cup shredded Cheddar cheese
Finely chopped green onions

Preheat the oven to 180ºC. Add the potatoes to a large saucepan and fill with water until 2 inches above the potatoes. Cook until tender, 15 to 20 minutes. Drain the water.
Meanwhile, in a large skillet (bake-safe) over medium heat, cook bacon until crisp, 6 minutes.
Potatoes must be mashed. Add ¼ cup Cheddar, half the cooked bacon, sour cream, butter, heavy cream, garlic and season generously with salt and pepper.
Transfer the potato mixture to the skillet and top with the remaining Cheddar and the other half of the bacon.
Bake until the cheddar is melted, 15 minutes.
At the end, garnish with green onions and serve.

Creamy potatoes with cheese

Number of servings: 6

Cooking time: 3 hours 15 minutes

Ingredients:

4 tablespoons butter
4 tablespoons wheat flour
1 glass of milk
1 teaspoon garlic powder
Salt
Freshly ground black pepper
1/2 (half) cup shredded Cheddar cheese
1/2 (half) cup grated Parmesan cheese
900 grams potatoes, peeled and chopped
1 tablespoon finely chopped parsley

In a medium saucepan over medium heat, melt the butter. Add flour and heat for 1-2 minutes, stirring. Add whole milk and stir again. Bring to a boil and let the mixture bubble slightly, 3 to 4 minutes. Season with dry garlic powder, salt and pepper and remove from heat. Add all the Cheddar cheese and 1/4 cup Parmesan and beat until smooth.
Grease the pan with butter. Add a small spoonful of cheese sauce to the bottom of the pan. Place the first layer of sliced potatoes. Pour in the cheese sauce (about 1/4 cup) and sprinkle with about 2 tablespoons of the remaining Parmesan. Continue making layers until all the potatoes, cheese sauce and Parmesan are used. Finish the top layer with Parmesan.
Place the skillet over medium heat and cook until the potatoes are tender, 2½ to 3 hours, checking that the potatoes do not burn. Garnish with parsley and serve.

Potato scallops with cheese and garlic butter

Number of servings: 8

Cooking time: 1 hour

Ingredients:

450 grams of potatoes
1/4 (one quarter) cup butter
1/4 (one quarter) cup olive oil
3 cloves garlic, minced
Salt
Freshly ground black pepper
1 cup grated Mozzarella
1/2 (half) cup freshly grated Parmesan cheese
1/4 (one quarter) cup finely chopped Parsley

Preheat the oven to 190°C and place parchment paper on a baking sheet.
Make small cuts on each potato so it looks like an accordion. Place the potatoes on a baking sheet.
In a small bowl, combine melted butter, olive oil and garlic. Brush the potatoes with the mixture and season with salt and pepper. Bake for 20 minutes until the cuts begin to open and the potatoes are golden brown.
Brush the potatoes again with more of the melted butter mixture, then top with the Mozzarella and Parmesan. Bake for an additional 23 to 25 minutes until the potatoes are crisp on the outside and tender on the inside.
Garnish with parsley and serve warm.

Baked potato wedges with cheese and bacon

Number of servings: 12

Cooking time: 45 minutes

Ingredients:

1.4 kg peeled potatoes
2 tablespoons olive oil
Salt
Freshly ground black pepper
A pinch of red pepper
1 teaspoon garlic powder
1/2 (half) cup shredded Cheddar cheese
6 slices fried bacon
Sour cream
Thinly sliced green onions

Preheat oven to 200°C. Cut the potatoes into 1.5 cm rounds.
Place potato rounds in a large bowl and drizzle with olive oil. Season with salt, black and red pepper, garlic powder and stir to spread the spices over the entire surface of the potatoes. Place potato rounds in a single layer on a large baking sheet. Bake for 30-40 minutes until lightly browned and tender.
Top each potato circle with cheese and bacon. Bake a little longer until the cheese has melted, about 2 minutes.
Garnish the dish with sour cream and green onions.

Very juicy and tasty potatoes with cheese and tomatoes in the oven

Do you want to treat your family to something delicious? The best option is potatoes with cheese and tomatoes in the oven. This recipe is ideal for those who fast or do not eat meat. The potatoes turn out very juicy. Tomatoes and garlic dressing add piquancy to the dish, and everything is very simple to prepare.

Ingredients:

Potatoes – 1 kg;
Tomatoes – 0.5 kg;
Hard cheese – 200 g;
Sunflower oil – 2.5 tbsp. l.;
Garlic – 5 cloves;
Dill – 10 g;
Salt, ground black pepper - to taste.

What we do:

Peel the potatoes and cut into slices. Place half on a baking sheet greased with sunflower oil.
We also chop the tomatoes into circles and place half on top of the potatoes. In a bowl, mix vegetable oil, pressed garlic and salt.
Chop the dill and add it to the sauce. Mix. Lubricate the vegetables with the prepared dressing (about a third of it should be left). Sprinkle with pepper.
Sprinkle with 1/3 of the grated cheese. Repeat the sequence of layers.
Cover the pan with foil and bake in the oven for 40 minutes at 180 degrees. Then remove the foil and leave for another 15 minutes. That's all. It's time to treat your loved ones to the perfect dish.

Baked potatoes with cheese in foil

Number of servings: 4

Cooking time: 30 minutes

Ingredients:

900 grams potatoes, peeled and cut into medium wedges
2 tablespoons olive oil
1 teaspoon dry garlic powder
1 teaspoon dried oregano
Salt
Freshly ground black pepper
2 cups grated Mozzarella
1 cup fresh grated Parmesan cheese
Chopped fresh parsley
Red pepper

Preheat the oven to 220 ºС.
Cut 4 large pieces of foil about 25 cm long. Place the potatoes in a large bowl, drizzle with olive oil, and season with garlic powder, oregano, salt and pepper.
Divide the potatoes into 4 portions and place each portion on foil. Fold the foil crosswise to completely cover the potatoes.
Place portions on a baking sheet and bake until tender, 10 to 15 minutes.
Once the time is up, unwrap the foil packets and sprinkle Mozzarella and Parmesan on top of the potatoes. Place the foil back and bake for another 3-5 minutes until the cheese is melted.
Garnish the finished dish with parsley and red pepper.

Potatoes, whole baked with cheese

This dish can be served on its own or as a side dish for meat and poultry. Well, you need to prepare it like this:

Squeeze the garlic (3 cloves) into a small deep bowl and add finely chopped fresh dill. Add a pinch of black pepper, salt, ground coriander, olive oil (1 tbsp) and mayonnaise (1 tsp). Mix the marinade and set aside for a while.
Wash and peel potatoes (6-7 pcs.). Make deep cuts in each tuber, leaving 3-5 mm at the bottom. If the potatoes are young, you don’t have to peel them, just wash them well.
Turn on the oven at 200°C. Prepare a baking sheet.
Lubricate each potato well with marinade, including inside the cuts. Place the tubers on a baking sheet and place in the oven.
Bake the dish for 1 hour. 5 minutes before being ready, sprinkle the tubers with cheese. If desired, it can be mixed with finely diced bacon.

Stewed baby potatoes with cheese and bacon

Number of servings: 6

Cooking time: 5 hours 15 minutes

Ingredients:

1 kg small potatoes, halved
3 cups grated Cheddar cheese
2 cloves garlic, minced
8 fried bacon slices
1/4 (one quarter) cup chopped green onions
1 tablespoon paprika
Salt
Freshly ground black pepper
Sour cream

Place potatoes, cheese, garlic, bacon and half the green onions and paprika into a large bowl. Season with salt and pepper. Mix well.
Place the potatoes in a frying pan and bake at 150ºC, covered, for 5 to 6 hours (the larger the potatoes, the longer it will take). About 20-30 minutes before cooking, top the potatoes with cheese and bacon.
Before serving, garnish the dish with plenty of green onions and sour cream.

Baked potatoes in the oven with cheese - how to cook 15 varieties

Baked potatoes in the oven with cheese
Whole baked potatoes in the oven with cheese
Potato accordion in the oven with cheese and bacon
Shepherd's cheese pie in the oven - a simple recipe
Potato boats in the oven with melted cheese
Potato wedges in cheese sauce
Baked potatoes with minced chicken and cheese
Baked potatoes with green minced meat
Baked potato pizza in the oven with cheese
Potatoes stuffed with mushrooms in the oven under a cheese crust
Potato and cheese pancakes in the oven with cranberry sauce
Potato croquettes with cheese, baked in the oven
Baked puffed potatoes in cheese lezone
Potato muffins with cheese
Baked potatoes with meat in pots

Potatoes with delicious creamy gravy and cheese

Number of servings: 10

Cooking time: 4 hours 15 minutes

Ingredients:

1.4 kg potatoes, cut into 5 mm thick slices
1 cup heavy cream
1/4 (one quarter) cup chicken broth (you can dilute a bouillon cube)
1 pinch of paprika
1/4 (one quarter) teaspoon ground nutmeg
2 tablespoons thyme
2 tablespoons freshly ground rosemary
2 teaspoons dried garlic powder
1/2 (half) cup freshly grated Parmesan cheese
1 cup grated Gruyère cheese
Salt
Freshly ground black pepper

In a large bowl, whisk together heavy cream, chicken broth, paprika, nutmeg, thyme, rosemary and garlic powder.
Grease the bottom of the pan with oil and add 1/3 of the potatoes. Pour 1/3 of the prepared cream mixture on top. Repeat 2 more times until ingredients are gone. Season with salt and pepper.
Cover with a lid and bake at 150 ºС until done.
Remove the lid, turn off the heat and let the dish sit for 30 minutes. Drain off excess fat. Transfer food to a bowl and garnish with more thyme and rosemary. Now you can serve!

Oven potatoes with mayonnaise and egg. Potatoes with garlic and mayonnaise in the oven

Potatoes baked with mayonnaise and garlic are a delicious every day dish that goes well with meat, meat products and is suitable for serving on its own. The potatoes are saturated with a delicious garlic aroma and, steamed until tender, resemble a gratin.

Ingredients:

Potatoes - 1000 g

Mayonnaise - 150 g

Garlic - 2 teeth. + 1 pc.

Vegetable oil - 20 g

Salt, black pepper, herbs - to taste

Step by step recipe:

Step 1 - To bake potatoes with garlic in mayonnaise in the oven, take the products according to the list. Prepared with both store-bought mayonnaise and homemade mayonnaise, for example, prepared according to this recipe. It has a thick consistency and natural composition. Young potatoes do not need to be peeled; just wash them thoroughly with a hard sponge. If you want, add more hot pepper, season with strong-smelling herbs or turmeric (curry).

Step 2 - Chop the peeled potato tubers into thin, approximately 2 mm thick circles. Potatoes that are cut too large do not have time to soften completely and remain hard in places, which spoils the dish. Use a food processor with the appropriate attachment, a hand grater to shred vegetables, or carefully chop with a knife. There is nothing complicated about it.

Step 3 - Salt and pepper. Pass one or two garlic cloves through a press or chop finely with a knife and mix the potato pieces together with a pinch of chopped fresh parsley (dill). Pay attention to the taste of the mayonnaise you choose; you may need less or more salt and ground pepper.

Step 4 - Add a portion of mayonnaise and again, turning all the potato layers from bottom to top, mix. You need to cover literally every potato plate with mayonnaise film.

Step 5 - Coat the inside of the heat-resistant form with vegetable oil or butter. Load the potatoes in mayonnaise, tamp them a little and level them over the entire area.

Step 6 - Simply cut one unpeeled garlic head in half and place it on the potatoes. Cover with a sheet of foil or pack in a baking sleeve and place in a pre-heated oven for 45-55 minutes, bake at 180 degrees. From time to time we check readiness by piercing it with a skewer. Open the tender potatoes (remove the foil) and dry them for a couple of minutes.

Step 7 - Serve the potatoes with garlic and mayonnaise hot, with fresh herbs, vegetables or pickles.

Ranch Potatoes with Cheese

Number of servings: 6

Cooking time: 40 minutes

Ingredients:

3 potatoes
2 tablespoons olive oil
1 tablespoon ranch seasoning
Salt
Freshly ground black pepper
1 cup grated Cheddar cheese
4 slices bacon
1/4 (one quarter) cup finely chopped green onion
Ranch sauce

Preheat the oven to 190 ºС.
Cut each potato in half and cut the potato halves into wedges. Grease a baking sheet with olive oil. Season potato wedges with ranch, salt and pepper.
Top the potatoes with cheese and bake until golden brown, 25 to 30 minutes.
Meanwhile, cook bacon over medium heat until crispy. Dry the bacon pieces with paper towels and chop finely.
Garnish hot wedges with green onions and bacon and serve with ranch dressing.

Potatoes with mayonnaise and cheese in the oven calorie content. Potatoes with cheese and mayonnaise in the oven

I suggest you bake potatoes with cheese and mayonnaise in the oven. This aromatic, simple dish will perfectly diversify the daily menu and will delight you and your loved ones with its excellent taste. Serve these potatoes with a delicious cheese crust with any sauce as an independent dish or as a side dish for baked or fried meat. By the way, you can use any cheese to prepare this dish - the main thing is that it is of good quality. I'm sure you'll love these potatoes!

Ingredients

To prepare potatoes with cheese and mayonnaise in the oven you will need:

3-4 medium sized potatoes;

100-150 g of hard cheese;

1-2 tbsp. l. mayonnaise;

1 tsp. granulated garlic (can be replaced with 1-2 cloves of garlic, passed through a press);

salt, seasonings (I used potato seasoning) - to taste;

a small bunch of greens (I used parsley).

Cooking process

Peel the potatoes, place them in a pan of a suitable size and fill with cold water (there should be just enough water in the pan to completely cover the potatoes). Place the pan on the fire and let the water boil, then reduce the heat and boil the potatoes for 3-4 minutes. Remove the pan from the heat, drain the water and let the potatoes cool slightly.

Cut the cooled potatoes into large slices.

Grate the cheese on a medium grater.

Wash the greens and chop finely.

In a bowl, combine finely chopped herbs and grated cheese, add mayonnaise, garlic, seasonings to taste (I used potato seasoning), salt if necessary, and mix well.

Line a baking sheet (or ovenproof dish) with foil (or parchment), and place the chopped potatoes in one layer.

Place a mixture of cheese, mayonnaise, garlic and herbs on each potato slice, then place in an oven preheated to 180 degrees and bake for 25-30 minutes (until cooked - the finished potatoes will be easily pierced with a fork). The duration of baking depends on the type of potato.

Serve piping hot with your favorite sauce, vegetable salad or as a side dish for meat, baked with cheese and mayonnaise in the oven. Very tasty and filling, try it!

Potato soup with cheese

Number of servings: 4

Cooking time: 40 minutes

Ingredients:

4 large potatoes, peeled and diced
6 slices bacon
1 tablespoon vegetable oil
2 cloves garlic, minced
1/4 (one quarter) cup wheat flour
4 cups whole milk
Salt
Freshly ground black pepper
3/4 (three quarters) cup shredded Cheddar cheese
1/2 (half) cup thinly sliced green onion
Sour cream

In a large skillet, cook bacon over medium heat until crisp, about 8 minutes. Transfer bacon to a paper towel-lined plate and let cool, then chop finely.
Place the butter in a large saucepan and sauté the garlic. Add milk and flour. Stir constantly until slightly thick, about 5 minutes. Then add the potatoes and season generously with salt and pepper. Increase heat to a boil. Boil potatoes until tender, about 25 minutes.
Add cheese and green onions to the soup.
Garnish the soup with chopped bacon, sour cream, green onions and Cheddar cheese.

Potato volcanoes with cheese for breakfast

Number of servings: 4

Cooking time: 1 hour 10 minutes

Ingredients:

3 potatoes, peeled and halved
6 slices bacon
5 large chicken eggs
2/3 (two thirds) cup shredded Cheddar cheese
1 bell pepper, finely chopped
Half an onion, finely chopped
2 tablespoons finely chopped green onions
Salt
Freshly ground black pepper

Preheat the oven to 205°C. Place parchment paper on a baking sheet. Using a knife, cut out the center of the potato until the hole goes all the way through.
Place the potatoes, wide side down, on a baking sheet. Wrap each half in bacon, tucking the bacon ends to prevent them from unraveling during baking. Bake for 40 minutes or until the bacon is golden and crisp and the potatoes are tender.
Meanwhile, prepare the egg mixture: In a large bowl, beat the eggs, add the cheese, peppers, onion and season with salt and pepper. While the potatoes are cooking, pour the egg mixture into the hole in the top of each potato until they are 2/3 full. Place back in the oven and bake for another 12-15 minutes.
Garnish the dish with onions and serve.

Potatoes in the oven with mayonnaise and onions. Potatoes with mayonnaise in the oven - 4 easy recipes

Potatoes with mayonnaise in the oven are not difficult - they are prepared quickly. The dish can be served at an everyday table or a holiday one, it saves the family budget.

Potatoes with mayonnaise and garlic in the oven will be a good side dish for any hot dish - they are served with meat, fish or vegetable stew. Add onions, mushrooms or cheese to potatoes. This will make the dish even tastier.

It’s hard to think of a more successful treat that can be prepared for any holiday. The potatoes turn out nourishing, crispy and aromatic. Spices will add piquancy, and aromatic herbs will add a unique smell.

Preparation will take no more than half an hour, but the result will please everyone!

Potatoes with mayonnaise and cheese in the oven

This recipe makes a casserole-like dish. It’s not difficult to prepare, but you can even decorate a holiday table with it. Add unusual flavors by adding spices - basil, rosemary, coriander and thyme are great for cheese. If you want to make the dish even more delicious, add sun-dried tomatoes, cut into pieces, directly into the grated cheese.

Ingredients:

0.5 kg potatoes;
4 tbsp mayonnaise;
100 gr. hard cheese;
basil;
coriander;
black pepper;
2 garlic cloves;
salt.

Preparation:

Peel the potatoes and cut into thin slices. Place them in a separate bowl. Add mayonnaise, squeeze out the garlic, add salt and black pepper. Leave the potatoes to soak in the sauce for 30-40 minutes.
Grate the cheese, add basil and coriander. Stir.
Place the potatoes on a baking sheet greased or lined with parchment. Sprinkle spiced cheese on top.
Bake at 180°C for 30 minutes.

Potatoes with spicy sauce

You can add a new taste to a familiar dish using an unusual marinade in which the potatoes are aged. It turns out a little spicy and will appeal to those who prefer savory dishes. This side dish is ideal for meat.

Ingredients:

0.5 kg potatoes;
½ teaspoon red pepper;
½ teaspoon paprika;
1 teaspoon sesame seeds;
4 tbsp mayonnaise.

Preparation:

Cut the potatoes into large slices. You don’t have to remove the peel, but if you are going to bake with it, wash it thoroughly to remove any dirt.
Place in a large bowl, add mayonnaise. Add all the spices and sesame seeds. Stir.
Let the slices soak in the sauce for 30-40 minutes.
Place on a baking sheet or baking dish. Place in the oven for half an hour, preheated to 180°C.

Potatoes with mayonnaise and mushrooms in the oven

Try adding mushrooms and you will see how a familiar dish takes on a new taste. You can use both wild mushrooms and champignons - in any case, the potatoes will turn out very tasty.

Ingredients:

0.5 kg potatoes;
100 gr. hard cheese;
200 gr. mushrooms;
1 onion;
2 garlic cloves;
4 tbsp mayonnaise;
basil;
black pepper;
vegetable oil;
salt.

Preparation:

Peel the potatoes and cut into thin slices.
Place in a bowl, add mayonnaise, salt and black pepper. Squeeze the garlic. Stir and leave for 30-40 minutes.
Grate the cheese, add basil, mix.
Cut the mushrooms into slices. Chop the onion into small cubes. Fry mushrooms and onions in oil.
First place the mushrooms on a baking sheet, then the potatoes, sprinkle the dish with cheese on top.
Bake for 30 minutes at 180°.

Potatoes in the oven with onions and bell peppers

The added vegetables make the potatoes juicy and soft. It will melt in your mouth. This dish can be served on its own or as a side dish for meat.

Ingredients:

0.5 kg potatoes;
1 bell pepper;
1 onion;
½ teaspoon paprika;
4 tbsp mayonnaise;
dill;
salt.

Preparation:

Peel the potatoes, cut into small slices.
Place in a separate container, add red pepper and mayonnaise. Add some salt.
Finely chop the dill and add it to the potatoes. Leave the ingredients to soak in the sauce for half an hour.
During this time, cut the onion into thin rings and the pepper into small cubes.
When the potatoes are soaked, mix them with onions and peppers.
Place in a fireproof container, greased or lined with parchment.
Bake for 30 minutes at 180°C.

An easy-to-prepare dish can also be surprisingly delicious. The main thing is to add the right spices and create a marinade that will make the potatoes soft. Such a delicacy can diversify everyday meals or take a place on the holiday table.

Mashed potatoes “3 cheeses”

Number of servings: 15

Cooking time: 35 minutes

Ingredients:

2.3 kg potatoes, peeled and cut into 2.5 cm pieces
6 tablespoons unsalted butter
Cream cheese (for spreading on bread)
2 cups grated Cheddar cheese
1 cup Parmesan cheese
230 grams of sour cream
1 teaspoon garlic powder
Salt and pepper for taste
Milk (for consistency)

Place the potatoes in the pan and add enough water to cover. Heat until boiling. Boil the potatoes for about 15-20 minutes. Crush the finished potatoes with the addition of milk to make a puree.
In a large bowl, beat the cream cheese, Cheddar cheese, and Parmesan cheese by hand or with a mixer on low speed until smooth. Combine cheese mixture with sour cream, garlic, salt and pepper.
Stir the resulting mixture into the mashed potatoes. If the potatoes are too thick, add milk.

Baked Potatoes with Eggs, Bacon and Cheese

Ingredients:

2 large baked potatoes
1 tablespoon butter
2 chicken eggs
2 strips bacon, cooked and chopped
2 tablespoons grated Cheddar or Gouda cheese
1 tablespoon fresh parsley, chopped
Salt and freshly ground black pepper

Place the baked potato on its side and carefully cut off the top third of the potato with a knife. Using a spoon, hollow out the middle of the potato to create a “bowl.”
Place 1/2 tablespoon butter in the middle of each potato. Then carefully crack an egg into each potato shell, being careful not to break the yolk. Top with bacon, cheese, parsley, and then season with salt and pepper.
Bake at 175°C degrees for 20-25 minutes.

Potato wedges with parmesan

Number of servings: 6-8

Cooking time: 40 minutes

Ingredients:

3 large potatoes
1/4 (one quarter) cup olive oil
1 tablespoon dry garlic powder
1 tablespoon Italian seasoning
Salt
Freshly ground black pepper
1/2 (half) cup freshly grated Parmesan cheese
Chopped fresh parsley, for garnish
Caesar sauce

Preheat the oven to 205°C.
Cut the potatoes into thin slices. Grease a baking sheet with olive oil, place the potato wedges on the baking sheet. Season the potatoes with garlic powder, Italian seasoning, salt and pepper.
Cover the potato wedges with Parmesan and bake for 25-27 minutes.
Garnish this appetizer with parsley. Dip the slices into Caesar sauce and enjoy the taste!