Cheesy pan potatoes. Embrace The Cheesiness Of Velveeta Recipes! Potatoes and more potatoes - I think you are going to love this Cheesy Potatoes recipe! There are so many different things you can do to dress up a potato and we have covered so many of them.

Shingle the remaining half of the potatoes over the onions, and season with more salt and pepper. Turn the heat to medium under the sauté pan. Add the cream, rosemary, Dijon and lemon zest, stir. You can cook Cheesy pan potatoes using 9 ingredients and 4 steps. Here is how you cook it.

Ingredients of Cheesy pan potatoes

Prepare 2 1/2 lb of red potatoes.
Prepare 1/2 cup of margarine/ghee/butter.
You need 1 tsp of salt.
It's 2 tsp of granulated garlic powder.
You need 1/2 cup of sour cream.
Prepare 1/2 cup of ricotta cheese/ paneer.
Prepare 1/4 cup of chopped parsley.
You need 1/2 lb of mozzarella cheese.
It's 1 tsp of chives oil.

This dish is simple to make and tastes amazing. Follow the simple steps below to get started. Then line half of the potatoes on the bottom of the pan. In a small sauce pan, melt the butter and then add in garlic.

Cheesy pan potatoes step by step

Cut the potatoes into bite sized pieces heat a pan add margarine and add potatoes cover and cook.
After frying in margarine for 7 minutes covered add garlic and salt stir well try to turn potatoes over for they are browned.
Let cook covered 3 minutes add sour cream and ricotta cheese stir well cook till bubbling.
Slice mozzarella cheese thinly or use shredded spread on top let melt keep covered 10 minutes stir well It will be stringy spread parsley all over stir in and cover 3 minutes add chives oil here.

I love potatoes for a lot of reasons, obviously because they're delicious, but also because they're so versatile! Mashed potatoes, french fries, spiralized crispy potatoes, Crispy Rosemary Smashed Potatoes… the list goes on and on because there's really no wrong way to eat them! However, I will say that I think these Sheet Pan Crispy Roasted Potatoes are the best way to eat them. Slice potatoes into coins about ¼" thick. In a large skillet over medium-high heat, heat oils.