Type what you have

Ingredients

• ✓ half-and-half
• hash brown potato
• processed cheese
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place frozen potatoes in a 13 x 9 inch baking dish.
3. 3 In a saucepan on the stovetop or in microwave on low, melt together cheese and butter or margarine. When melted, blend in the cream. Pour mixture over frozen potatoes, and cover pan with foil.
4. 4 Bake for 1 hour. Remove foil, and bake 15 minutes more.

By irenedee

Ingredients

• ✓ half-and-half
• russet potato
• salt
• butter

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
2. 2 Heat half-and-half in the microwave until just warm.
3. 3 Process unpeeled potatoes through a food mill into a medium bowl. (Or, using a potholder, peel and drop them into a bowl. Puree using a potato masher or stand mixer fitted with the paddle attachment.) Stir in warm half-and-half and salt (or beat, if using a mixer) until smooth and fluffy.
4. 4 Cool, cover, and refrigerate potatoes in a microwave-safe, airtight container for up to 2 days.
5. 5 Thirty minutes before serving, microwave until warm. Transfer to a heatproof bowl set over a pan of simmering water. Stir in butter to melt. Cover and keep warm.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ half-and-half
• cream of celery soup
• cream of potato soup
• clam chowder
• clam
• heavy cream

Instructions

1. 1 Mix cream of celery soup, cream of potato soup, clam chowder, 1 can undrained clams, 1 can drained clams, half-and-half cream, and whipping cream into a slow cooker.
2. 2 Cover, and cook on low for 6 to 8 hours.

By Deena

Ingredients

• ✓ half-and-half
• russet potato
• butter
• sour cream
• salt
• black pepper

Instructions

1. 1 Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 195 degrees F (91 degrees C) according to manufacturer's instructions.
2. 2 Peel potatoes and cut into cubes, no bigger than 3/4 inch. Place potatoes in a single layer inside a large vacuum bag, along with cubed butter, 1/2 cup half-and-half, and sour cream. Ensure potatoes are spread out as much as possible. Seal the bag using a vacuum sealer, stopping the sealer early so liquid doesn't escape from the bag.
3. 3 Place bag into the water and set timer for 90 minutes. Some air may remain in the bag, and you will need to weigh the bag down with a heavy object to ensure bag is fully submerged. After 45 minutes, remove bag and redistribute potatoes evenly in bag, if needed.
4. 4 When timer is up, cut bag open and dump contents into a large bowl. Season with salt and pepper and mash potatoes. Add in additional half-and-half, if needed.

By France Cevallos

Ingredients

• ✓ half-and-half
• pheasant breast
• salt
• black pepper
• all-purpose flour
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Season breasts on all sides with salt and black pepper. Sprinkle flour onto a plate; press breasts into flour until completely coated, shaking off excess. Set aside.
3. 3 Melt butter in a Dutch oven or deep skillet over medium heat. Sear breasts on both sides until golden, about 5 minutes per side. Add half-and-half; bring to a simmer. Cover the Dutch oven.
4. 4 Bake in the preheated oven until breasts are tender and no longer pink, about 1 1/2 hours. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By Kaye Lynn

Ingredients

• ✓ half-and-half
• basmati rice
• water
• butter
• sweet onion
• salt
• swiss cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish.
2. 2 Bring water to a boil in a large saucepan, and sprinkle in rice. Stir, reduce heat to low, and simmer rice until it is half-cooked about 5 minutes. Drain rice, and set aside.
3. 3 Melt butter in a large skillet over medium heat, and cook and stir onions until translucent but not browned, about 8 minutes. Mix cooked onions and butter in the skillet with rice; stir in half-and-half, salt, and 1 3/4 cup of Swiss cheese. Transfer mixture to the prepared baking dish, and sprinkle remaining 1/4 cup Swiss cheese over top.
4. 4 Bake uncovered in the preheated oven until rice is tender and top is lightly browned, about 1 hour.

By Bobbie Gibson Paulson

Ingredients

• ✓ half-and-half
• butter
• leek
• salt
• russet potato
• chicken broth
• seasoned salt blend

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add butter and leeks; sauté until leeks tender, 3 to 5 minutes. Season with table salt.
2. 2 Reserve ¼ cup cubed potatoes; add remaining potatoes to the Pot with leeks. Place reserved potatoes in the steamer basket; place basket in the Pot. Pour in chicken broth.
3. 3 Close and lock the lid. Set the timer for 10 minutes. Allow 10 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Remove the steamer basket; set steamed potatoes aside. Pour half-and-half into the Pot. Blend soup using an immersion blender.
6. 6 Stir steamed potatoes and seasoned salt into soup.

By thedailygourmet

Ingredients

• ✓ half-and-half
• russet potato
• lemon juice
• egg white
• butter
• salt
• black pepper

Instructions

1. 1 Place potatoes and lemon juice in a large saucepan, and add enough water to cover. Bring to a boil over medium-high heat, and cook until tender, about 15 minutes.
2. 2 Drain water from potatoes, and use a potato masher to mash. Stir in egg white and butter, and gradually mix in the half-and-half using the masher. Use more or less cream to reach your desired consistency. Season with salt and pepper to taste.

By MINNESOTAMOM

Ingredients

• ✓ half-and-half
• potato
• carrot
• butter
• green onion
• salt
• black pepper

Instructions

1. 1 Combine potatoes and carrots in a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
2. 2 Mash potatoes and carrots with butter, half-and-half, green onion, salt, and pepper until desired consistency

By France Cevallos

Ingredients

• ✓ half-and-half
• chicken breast
• cream of chicken soup
• carrot
• celery
• potato
• sour cream
• hot pepper sauce
• blue cheese

Instructions

1. 1 Combine half-and-half, chicken, soup, carrots, celery, potatoes, sour cream, and hot sauce in a slow cooler. Cover and cook on Low for 6 1/2 hours, stirring occasionally. Stir in blue cheese after 5 hours.

By Greg Amirault

Ingredients

• ✓ half-and-half
• cooking spray
• portobello mushroom
• condensed cream of mushroom soup
• green bean
• black pepper
• white pepper
• fried onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x11-inch casserole dish with nonstick cooking spray.
2. 2 Slice 1/2 the portobello mushrooms and line the prepared pan with them. Chop the remaining 1/2 and set aside.
3. 3 Combine mushroom soup and half-and-half in a medium bowl. Add chopped mushrooms and green beans. Stir in black pepper and white pepper. Add 1/2 cup fried onions and and stir until just mixed. Pour over sliced mushrooms in the prepared casserole dish.
4. 4 Bake in the preheated oven for 35 minutes. Remove from the oven and top with remaining fried onions. Return to the oven and bake 5 minutes more. Remove from the oven and allow to cool slightly before serving.

By Elimenohpe

Ingredients

• ✓ half-and-half
• russet potato
• kosher salt
• spread
• cream cheese
• sour cream
• thyme
• spread

Instructions

1. 1 Add the potatoes to a large saucepan and cover with cold water by at least 1 inch. Add the salt and bring to a boil. Reduce the heat to medium and cook, partially covered, until the potatoes are very tender, 12 to 15 minutes. Drain and return the potatoes to the pan.
2. 2 Break up the potatoes with a potato masher or a handheld mixer on low speed. Gradually add Country Crock® Spread and beat until incorporated. Gradually add the cream cheese, and sour cream, beating well after each addition.
3. 3 Gradually stir in the warm half-and-half, 2 tablespoons at a time, until well incorporated and the potatoes are fluffy and light (you may not need all the half-and-half). Stir in the thyme and season to taste with salt and pepper. Top with remaining tablespoon Country Crock® Spread.

By Country Crock

Ingredients

• ✓ half-and-half
• cauliflower
• red bell pepper
• butter
• flour
• gruyere cheese
• truffle salt
• panko bread crumb

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x10-inch oval casserole dish.
2. 2 Bring a large pot of salted water to a boil. Add cauliflower florets and boil for 3 minutes. Drain.
3. 3 Cut the florets into slices and arrange in the baking dish. Scatter red bell pepper pieces on top.
4. 4 Melt butter in a large saucepan. Add flour and whisk to create a paste. Pour in half-and-half, stirring to incorporate. Add 3/4 cup Gruyère cheese and truffle salt. Pour cheese sauce over cauliflower. Sprinkle remaining 1/4 cup of cheese and panko on top.
5. 5 Bake in the preheated oven until top is lightly browned, about 25 minutes.

By thedailygourmet

Ingredients

• ✓ half-and-half
• butter
• tuna steak
• salt
• black pepper
• garlic and herb spreadable cheese
• lemon juice
• spinach

Instructions

1. 1 Heat a nonstick skillet over medium heat. Add butter; melt. Season tuna steaks with salt and pepper; place in the skillet and cook 3 to 4 minutes per side. Transfer to a serving plate; keep warm.
2. 2 Add half-and-half and cheese to the skillet; stir until incorporated. Stir in lemon juice. Reserve 2 tablespoons sauce; set aside. Add spinach to the skillet; cook and toss with sauce until wilted, 1 to 2 minutes.
3. 3 Divide spinach between two plates; top with tuna steaks. Serve reserved sauce over tuna steaks.

By thedailygourmet

Ingredients

• ✓ half-and-half
• butter
• celery
• shallot
• oyster
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large skillet over medium heat. Add celery and shallots; cook and stir until shallots are tender, 3 to 5 minutes.
3. 3 Heat half-and-half in a large pot over medium-high heat. Add celery and shallot mixture, and stir continuously until just about to boil. Add oysters and their liquid, and season with cayenne pepper, salt, and pepper.
4. 4 Cook, stirring continuously, until oysters curl at the ends. Turn off the heat and serve immediately.

By BUDDYMO

Ingredients

• ✓ half-and-half
• yukon gold potato
• chicken broth
• garlic
• sour cream
• butter
• salt
• black pepper

Instructions

1. 1 Place potatoes in a slow cooker. Add chicken broth and garlic.
2. 2 Cook on Low for 10 hours or High for 4 hours and 30 minutes until potatoes are fork-tender. You may need to add more chicken broth if potatoes get too dry.
3. 3 Add sour cream, half-and-half, and butter to the slow cooker. Use a handheld electric mixer to beat until smooth and creamy. Season with salt and pepper. Serve immediately or keep covered on Warm until the rest of dinner is ready.

By Sue Wilker Rockamann

Ingredients

• ✓ half-and-half
• butter
• mushroom
• spinach
• green onion
• crescent roll
• herb and lemon soup mix
• egg
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Melt butter in a skillet over medium heat and cook mushrooms, spinach, and onions for 5 minutes or until tender, stir continuously. Remove the skillet from heat.
3. 3 In a 9 inch round pan or pie plate coated with non-stick cooking spray arrange crescent roll triangles in a circle, with narrow tips hung over the rim of the pie plate about 2 inches. Press dough onto the bottom and side of the pie plate to fill in any gaps.
4. 4 In a medium bowl stir together the soup mix, half and half cream and eggs. Stir the cheese and cooked vegetables into the egg mixture until blended. Pour into the prepared crust. Fold the points of dough that are hanging over the edge back in over the filling.
5. 5 Bake the quiche for 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean.

By Mindy Spearman

Ingredients

• ✓ half-and-half
• cooking spray
• rye bread
• potato
• cabbage
• corned beef
• swiss cheese
• egg
• cayenne pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 2 1/2-quart glass casserole dish with nonstick spray.
2. 2 Place 1/2 of the rye bread cubes on the bottom of the prepared casserole. Spoon mashed potatoes evenly over the bread. Repeat with cabbage, and then corned beef. Sprinkle 1 1/2 cups of the Swiss cheese over the corned beef and top with remaining bread.
3. 3 Beat half-and-half, eggs, and cayenne together in a medium bowl. Pour evenly over the entire casserole. Use a fork to gently press the bread under the batter, allowing it to soak up as much liquid as possible. Keep the casserole at room temperature for 20 minutes before baking.
4. 4 Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 45 minutes, sprinkling with remaining Swiss cheese halfway through. Allow casserole to sit for 15 minutes before serving.

By Sally Anne

Ingredients

• ✓ half-and-half
• bacon
• potato
• onion
• cream-style corn
• water
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Cook bacon in a large pot over medium-high heat until crisp, 5 to 7 minutes. Drain, leaving bacon and 2 tablespoons grease in the pot.
3. 3 Add potatoes and onion to the pot; cook, stirring occasionally, for 5 minutes. Add corn, water, salt, and pepper; bring to a boil. Reduce the heat to low, cover the pot and simmer, stirring frequently, until potatoes are tender, about 20 minutes.
4. 4 Warm half-and-half in a small saucepan until it bubbles; remove from the heat just before it boils. Mix into chowder.
5. 5 Serve immediately.

By CKINCAID1

Ingredients

• ✓ half-and-half
• fontina cheese
• cheddar cheese
• macaroni
• salt
• black pepper
• cheddar cheese
• mozzarella cheese
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place blocks of Fontina and sharp Cheddar cheeses in the center of an ungreased, 9-inch square baking dish. Pour pasta into the dish, spreading evenly around the cheese. Pour half-and-half directly on top of the pasta and stir until evenly coated. Sprinkle with salt and pepper, then top with shredded white Cheddar and mozzarella cheeses, spreading evenly.
3. 3 Bake in the preheated oven for 25 minutes. Pull the dish out of the oven, stir in milk, and mix until noodles, cheese, and sauce are evenly combined. Return to the oven and cook until golden and bubbly, about 25 minutes more.
4. 4 Stir and serve immediately.

By anncamp

Ingredients

• ✓ half-and-half
• red bell pepper
• chicken broth
• potato
• salt
• garlic powder
• basil
• cayenne pepper
• crabmeat

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Place red bell pepper quarters skin-side up onto a broiler pan or baking sheet.
3. 3 Cook under the preheated broiler until skins have blackened. Transfer bell peppers to a brown paper bag or a covered bowl and allow to steam until skins loosen, about 10 minutes.
4. 4 Peel skins off and discard. Coarsely chop peppers and place into a large saucepan along with chicken broth and potato. Bring to a boil, then add half-and-half, salt, garlic powder, basil, and cayenne pepper. Return to a boil, reduce heat to medium, and simmer until potatoes have softened, about 45 minutes.
5. 5 Purée soup in batches in a blender until smooth. Pour puréed soup into another saucepan and stir in crabmeat. Heat over medium heat until warmed through, about 5 minutes.

By Gail L. Harris

Ingredients

• ✓ half-and-half
• bacon
• celery
• onion
• butter
• all-purpose flour
• clam juice
• clam
• white pepper

Instructions

1. 1 In a medium skillet over medium heat, cook bacon, celery, and onion until onion is translucent. Remove from heat and set aside.
2. 2 In a large saucepan, melt butter over medium heat. Whisk in flour to form a roux, cooking until bubbly. Whisk in 1 jar of clam juice, until smooth. Stir in onion mixture. Pour in half-and-half, stirring constantly. Stir in clams, reduce heat and simmer 30 minutes.
3. 3 Season with pepper and serve.

By Cathie West

Ingredients

• ✓ half-and-half
• garlic
• olive oil
• potato
• butter
• cream cheese
• sour cream
• salt
• white pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place garlic cloves in aluminum foil and drizzle with olive oil.
2. 2 Roast in the preheated oven until very soft, about 25 minutes.
3. 3 Meanwhile, place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
4. 4 Mix potatoes, half-and-half, and melted butter until well combined. Add cream cheese, sour cream, and roasted garlic; mix with a hand mixer until well blended. Season with salt and pepper.

By Amanda Lee

Ingredients

• ✓ half-and-half
• yellow summer squash
• zucchini
• vegetable stock
• tarragon
• cheddar cheese
• white pepper
• sea salt
• lemon juice
• tarragon

Instructions

1. 1 Place the summer squash, zucchini, vegetable stock, half-and-half, and tarragon into a large soup pot; bring to a boil, reduce heat to a simmer, and cook until the vegetables are tender, about 10 minutes.
2. 2 Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until nearly smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
3. 3 Sprinkle the Cheddar cheese into the hot soup, and allow to melt; stir until thoroughly mixed. Stir in the lemon juice, and top with a sprinkling of tarragon to serve.

By Allrecipes Member

Ingredients

• ✓ half-and-half
• cauliflower
• cooking spray
• salt
• black pepper
• mexican cheese blend
• cheddar cheese
• cream cheese
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Spray cauliflower florets with cooking spray and season with salt and pepper; place on a baking sheet.
4. 4 Roast in the preheated oven for 30 minutes.
5. 5 Meanwhile, heat half-and-half in a saucepan over medium-low heat. Add Mexican, Cheddar, and cream cheeses slowly, stirring to combine, until melted.
6. 6 Butter an 8x10-inch baking dish. Mix roasted cauliflower with cheese sauce. Transfer to the prepared dish.
7. 7 Bake in the preheated oven until bubbly, about 15 minutes.

By Fernella

Ingredients

• ✓ half-and-half
• bacon
• potato
• carrot
• salt
• pepper
• clam
• water
• leek soup mix

Instructions

1. 1 Cook bacon in a large pot over medium-high heat, stirring occasionally, until crisped and browned, about 10 minutes. Transfer bacon with a slotted spoon to a paper towel-lined plate. Leave drippings in the pot.
2. 2 Place potatoes and carrots into the pot and season with salt and pepper; cook in bacon drippings, stirring frequently, for 5 minutes.
3. 3 Pour clam juice into the pot, add enough water to just cover potatoes, and bring to a boil. Reduce the heat to medium-low, cover, and simmer until potatoes are just tender, 10 to 15 minutes.
4. 4 Add leek soup mix and gently stir until no lumps remain. Stir in clams, half-and-half, and reserved bacon. Cook and stir until chowder returns to a simmer and thickens, about 10 minutes more.

By Cindy in Pensacola

Ingredients

• ✓ half-and-half
• olive oil
• yellow onion
• corn
• bell pepper
• egg
• salt
• pepper
• parmesan cheese

Instructions

1. 1 Preheat oven to 400 degrees.
2. 2 Heat oil in large skillet. Add onion; cook over low heat, stirring regularly, until golden and slightly caramelized, about 20 minutes.
3. 3 Place onion in a shallow 9-by-9-inch ovenproof dish. Add corn and bell pepper.
4. 4 Beat eggs; stir into half-and-half. Pour egg mixture over casserole, add salt and pepper, and stir. Sprinkle cheese on top.
5. 5 Bake at 400 degrees for 30 to 35 minutes until firm. Brown top under a broiler. Let cool for 10 minutes. Cut in squares and serve.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ half-and-half
• penne pasta
• butter
• heavy cream
• garlic salt
• gruyere cheese
• mozzarella cheese
• parmesan cheese
• oaxaca cheese
• cooking spray

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
3. 3 Meanwhile, melt butter in a saucepan over medium heat. Stir in cream, half-and-half, and garlic salt. Add Gruyere cheese, 1/2 cup mozzarella cheese, Parmesan cheese, and Oaxaca cheese. Stir into cream until melted. Drain pasta and add to the sauce; stir to coat.
4. 4 Spray a casserole dish with cooking spray and pour in pasta mixture. Sprinkle with remaining 1/2 cup mozzarella cheese.
5. 5 Bake in the preheated oven until cheese is bubbly and slightly browned, 15 to 20 minutes.

By thedailygourmet

Ingredients

• ✓ half-and-half
• green bean
• bacon
• mushroom
• garlic powder
• onion powder
• parmesan cheese
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place green beans into a 1 quart or similar sized casserole dish.
2. 2 Fry bacon in a large deep skillet over medium-high heat until browned and crispy. Remove to drain on paper towels. Drain off some of the grease, leaving enough to coat the bottom of the pan. Add mushrooms to the grease in the pan and season with garlic powder and onion powder. Cook and stir until tender, about 4 minutes.
3. 3 Pour the half-and-half into the pan with the mushrooms and stir to scrape the bacon flavor from the bottom of the pan. Simmer until thickened slightly, about 5 minutes. Pour this mixture over the green beans. Crumble bacon over the top and sprinkle with Parmesan cheese. Season with salt and pepper.
4. 4 Bake for 20 minutes in the preheated oven, or until the sauce is bubbling and the top is toasted.

By chocoholic1

Ingredients

• ✓ half-and-half
• butter
• all-purpose flour
• vegetable stock
• pumpkin puree
• chipotle pepper in adobo sauce
• sofrito
• worcestershire sauce
• salt
• paprika

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Stir in flour; cook until golden brown, about 3 minutes. Whisk in vegetable stock; bring to a boil over high heat. Whisk in pumpkin purée until no lumps remain, then stir in half-and-half, chipotle peppers, sofrito, Worcestershire sauce, salt, and paprika. Return to a simmer, then reduce heat to medium-low; cook until thickened and hot, about 8 minutes.

By Chris