779 cheesy potatoe recipes

Green banana gratin with chicken broth, cheddar cheese and breadcrumb topping. Savory Caribbean-style baked banana casserole in 60 minutes.

Here is how Boston chef William Poirer makes red chowder, and it is good enough to convert the most diehard white chowder fanatic.

Homemade refried beans mashed to a creamy, lard-kissed puree with queso fresco crumbles and crispy tortilla chips. A 35-minute Mexican side dish that puts the canned stuff to shame.

Authentic Mexican refried beans cooked with caramelized onions and garlic, mashed to a creamy puree and topped with crumbled queso fresco. A 30-minute side dish that belongs next to every taco night.

Spain's beloved tortilla española: thinly sliced new potatoes and sweet onions slow-cooked in olive oil, bound with eggs, and baked until golden. Serve at room temperature for the authentic experience.

Cream cheese and olive dip with sour cream, Worcestershire sauce, and paprika. Rich, savory, and scoopable. A no-cook party appetizer that comes together in 10 minutes.

Angel hair pasta in a fresh carrot juice and basil sauce with pine nuts, lemon, and white beans. A creative, nearly fat-free vegetarian pasta with vibrant color.

Roasted garlic and almond spread with cream cheese, sour cream, and whipped cream folded in for a light, airy texture. A make-ahead dip or topping for crackers, potatoes, or sandwiches.

Grilled lamb rib chops with a creamy white wine and gorgonzola sauce. Bold blue cheese reduction over rosy lamb, fast enough for a weeknight and rich enough for a special occasion.

New England creamy clam chowder steams fresh littlenecks for their broth, then simmers with salt pork, potatoes, onions, and half-and-half. The classic from-scratch version, no canned shortcuts.

Make this quick, easy and tasty salad as your side-dish with any of your BBQ main course. Light and refreshing, wonderful in a warm summer day.

Layered vegetable terrine with three pureed mousses of pea, carrot, and cauliflower baked in a water bath. A stunning vegetarian centerpiece with a carrot-chive salad.

Scrambled eggs with golden pan-fried sweet potatoes, crispy bacon, ground red chiles, and sliced green onions. A hearty Southwestern breakfast skillet that puts regular hash browns to shame.

Elegant sorrel frittata with red potatoes and shallots, topped with sour cream and broiled until golden. Lemony sorrel adds a bright, tangy twist to the classic egg dish.

The flavor was amazing, the aroma during the cooking filled up our entire house. We used chicken broth instead of beef broth and water, and it made a very tasty base for the soup. A few slices of good bread was all we served with this soup. YUM!

Kathy's chipped beef is classic creamed dried beef, the diner and mess-hall favorite. Shredded beef crisped in butter, folded into a smooth milk gravy seasoned with dry mustard, spooned over toast.