Can You Make Cheesy Potatoes in the Microwave? Success!

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Discussion Overview

This thread explores the preparation of cheesy potatoes in the microwave, with participants sharing personal experiences, recipes, and variations. The discussion highlights the convenience of using the microwave for this dish, especially in warm weather.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, successfully made cheesy potatoes in the microwave and found them to be crispy and gooey.
  • Another participant expresses interest in adding a cornflake topping to their version of cheesy potatoes and plans to experiment with it in the microwave.
  • Several users mention variations of the recipe, including using different types of soup and cheese, and some share their own recipes for similar dishes.
  • One participant notes that they often prepare cheesy potatoes in a crock pot instead of the oven.
  • Another participant shares a recipe for Sopapilla Cheesecake, indicating a broader interest in cooking and baking among participants.

Areas of Agreement / Disagreement

Participants generally agree on the effectiveness of making cheesy potatoes in the microwave, though there are various personal adaptations and preferences expressed. No clear consensus emerges regarding the best method or recipe variations.

Contextual Notes

Participants share recipes and cooking experiences, often referencing personal preferences and family traditions. The discussion reflects a community of home cooks exploring different methods and ingredients.

Who May Find This Useful

Consultants and home cooks looking for quick and easy recipes for cheesy potatoes, especially in warm weather, may find this discussion beneficial.

C
ChefBeckyD
Gold Member
Messages
20,320
A little background:

I have been asked to make cheesy potatoes for my nephew's Grad. Open House this Saturday, and also for my niece's next Friday....
The temps here are going to be record highs - near 90 (that's hot for here, especially in early June!) and I don't want to have my oven on for an hour or more making potatoes....

So, I just made them in the microwave, in the DDB, to see how they would turn out. It worked! They are wonderful - crispy around the edges, and cheesy gooey all the way through! (Yes, I'm eating them for breakfast!:D :chef: )
 
  • Thread starter
  • #3
This comes from a church cookbook - but I have, of course, altered it to make me happy!:balloon:

Cheesy Potatoes

2 lbs frozen hashbrowns
1/2 cup red onion, finely chopped
1 can Cream of Mushroom soup
4 Tbls. butter, melted
8 oz. Sharp cheddar cheese, grated
1 pint sour cream

Combine all ingredients except butter, and spread in 9x13 baking dish (I used the DDB) Drizzle melted butter over the top. Bake at 350 degrees for 1 hour (or 30 minutes in the microwave on high)
 
Wow! Thanks for this! I will have to add it to my microwave recipes!
 
We make this one for family parties all the time.
 
MMMMMMMM, sounds kinda like the ones I make. I put on a butter and crushed corn flakes topping. Wonder how that would do in the micro?? I'm going to have to experiment myself!
 
Another recipeYours sounds good! I'll have to try it!

Here's one I've been working with.

Sopapilla Cheesecake

Ingredients:

2 (8 oz) packages cream cheese
2 (8 oz) packages refrigerated crescent dinner rolls
1 cup sugar
1 teaspoon vanilla extract or almond extract
1/2 cup margarine or butter, melted
1/2 cup cinnamon sugar (combine about 1/2 cup sugar with 1 TBS cinnamon)


1) Using a greased 9x13 baking pan, unroll one package of refrigerated crescent rolls and line the bottom of the pan.
2) Flatten.
3) Mix together the cream cheese, sugar, and extract.
4) Spread over the crescent rolls.
5) Unroll the other can of crescent rolls and place on top of cream cheese mixture.
6) Pour one stick of melted butter or margarine over the top and sprinkle with about 1/2 cup of the cinnamon sugar mixture.
7) Bake at 350 degrees for 30 minutes.

I've been adding an egg to the cream cheese mixture--and using our sweet cinnamon sprinkles for the recipe with vanilla flavoring. And then use the sweet carmel sprinkles, I'm using the almond flavoring. They really are good--and easy--even if I do have to turn the oven on.
Tastes great warm--not as good just out of the oven.

Sorry to tempt you with calorie laden sweets so early in the morning.

Enjoy--Kathy
 
ChefBeckyD said:
This comes from a church cookbook - but I have, of course, altered it to make me happy!:balloon:

Cheesy Potatoes

2 lbs frozen hashbrowns
1/2 cup red onion, finely chopped
1 can Cream of Mushroom soup
4 Tbls. butter, melted
8 oz. Sharp cheddar cheese, grated
1 pint sour cream

Combine all ingredients except butter, and spread in 9x13 baking dish (I used the DDB) Drizzle melted butter over the top. Bake at 350 degrees for 1 hour (or 30 minutes in the microwave on high)
Click to expand...


In UT these are called funeral potatoes. They are at every funeral lunch.
 
ChefBeckyD said:
This comes from a church cookbook - but I have, of course, altered it to make me happy! :balloon:
Click to expand...


Two questions...

1. Did you change the onions to red? My recipe calls for regular onion, but I think the red would be better, so I figured that was one of your changes!

2. Could I substitute a different cream of soup? DH can't stand mushrooms, and even the tiny ones in there he has a fit about!
 
  • Thread starter
  • #10
KellyTheChef said:
Two questions...

1. Did you change the onions to red? My recipe calls for regular onion, but I think the red would be better, so I figured that was one of your changes!

2. Could I substitute a different cream of soup? DH can't stand mushrooms, and even the tiny ones in there he has a fit about!
Click to expand...

Yep! to both of your questions!

Here are the changes I made:

Switched the onions to red.

Subbed Mushroom soup for Cream of Chicken.

Cut the butter in half. (the original recipe called for a whole stick!)

Subbed Sharp Cheddar for Mild. I like the stronger cheese flavor - especially with the red onion.
 
Oh my goodness! I can't wait to try this. I might have to have DH stop at the store on his way home from work. It would be great to go along with the cube steaks I am making.

Did you take out all the calories too?:)
 
I make something similar, only we use cold mashed potatoes, green onions, chives, and bacon bites as well as the other stuff. YUM YUM.
 
quiltchef said:
Yours sounds good! I'll have to try it!

Here's one I've been working with.

Sopapilla Cheesecake

Ingredients:

2 (8 oz) packages cream cheese
2 (8 oz) packages refrigerated crescent dinner rolls
1 cup sugar
1 teaspoon vanilla extract or almond extract
1/2 cup margarine or butter, melted
1/2 cup cinnamon sugar (combine about 1/2 cup sugar with 1 TBS cinnamon)


1) Using a greased 9x13 baking pan, unroll one package of refrigerated crescent rolls and line the bottom of the pan.
2) Flatten.
3) Mix together the cream cheese, sugar, and extract.
4) Spread over the crescent rolls.
5) Unroll the other can of crescent rolls and place on top of cream cheese mixture.
6) Pour one stick of melted butter or margarine over the top and sprinkle with about 1/2 cup of the cinnamon sugar mixture.
7) Bake at 350 degrees for 30 minutes.

I've been adding an egg to the cream cheese mixture--and using our sweet cinnamon sprinkles for the recipe with vanilla flavoring. And then use the sweet carmel sprinkles, I'm using the almond flavoring. They really are good--and easy--even if I do have to turn the oven on.
Tastes great warm--not as good just out of the oven.

Sorry to tempt you with calorie laden sweets so early in the morning.

Enjoy--Kathy
Click to expand...


Oh please do not get me started on these again!!! I put on about 10lbs last year because of them! I made myself loose the recipe LOL!!! Ok I'm a grown up... I do have controll of myself!

Becky... Glad to know the cheesy potatoes can be done in the Microwave! Thanks!
 
We make these in the crock pot more than we make them in the oven. They turn out great!!

Oh and I used cream of chicken soup.

JoLynn
 
These sound awesome! Does anyone know if you added the cornflake/butter topping how much of each you'd use and when you'd put the topping on? At the beginning of the cooking time, near the end?
 
I've got some in the oven right now!! Can't wait, they look so good.
 
Thank you for sharing this!! We make the Cheesy Potatoes all the time, but never even thought to put them in the DCB in the micro!! What a time saver too!! Thanks so much! I may have to make them for dinner!! :)
 
Hey!
Save me a bite!!!
 
I do the cornflakes on my macaroni and cheese. The recipe calls 2 tbs. of melted margarine and 2 cups of crushed corn flakes and you put it on top before you bake it.
 

Frequently Asked Questions

Can you make cheesy potatoes in the microwave?

Yes, you can make cheesy potatoes in the microwave! Using the right ingredients and techniques, you can achieve delicious, creamy cheesy potatoes in a fraction of the time it takes to bake them in the oven.

What ingredients do I need for microwave cheesy potatoes?

To make cheesy potatoes in the microwave, you will typically need potatoes, cheese (such as cheddar), milk or cream, butter, salt, and pepper. You can also add ingredients like onions, garlic, or herbs for extra flavor.

How long does it take to cook cheesy potatoes in the microwave?

The cooking time for cheesy potatoes in the microwave can vary depending on the quantity and type of potatoes used. Generally, it takes about 10 to 15 minutes on high power, but it's important to check for doneness and adjust the time as needed.

Can I use frozen potatoes for microwave cheesy potatoes?

Yes, you can use frozen potatoes for microwave cheesy potatoes. Just be sure to follow the package instructions for cooking times, as frozen potatoes may require a bit longer to cook than fresh ones.

What is the best way to layer ingredients for microwave cheesy potatoes?

The best way to layer ingredients is to start with a layer of potatoes at the bottom, followed by cheese, then repeat the layers. Pour milk or cream over the top to ensure even cooking and moisture. Cover the dish with a microwave-safe lid or plastic wrap to help steam the potatoes as they cook.

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