Cheese Potatoes Recipe

Cheese Potatoes Recipe Cheese Potatoes Recipe photo by Taste of Home Rating 4

Don't let the basic ingredients fool you—this recipe has anything but ordinary taste. The hearty potatoes have a wonderful cheesy flavor and melt in your mouth. They're simple to prepare and impressive to serve. — Deborah Amrine, Grand Haven, Michigan

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Cheese Potatoes Recipe
  • Prep/Total Time: 30 min.
  • Yield: 6 Servings
5 25 30

Ingredients

  • 6 large potatoes, peeled and thinly sliced
  • 3 tablespoons butter
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup milk
  • 2 cups (8 ounces) shredded cheddar cheese
  • Minced fresh parsley

Directions

  • In a large nonstick skillet, cook potatoes in butter until crisp-tender and lightly browned. Sprinkle with salt and pepper. Pour milk over all; cover and cook until milk is absorbed. Sprinkle with cheese; stir until melted. Garnish with parsley. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 500 calories, 18 g fat (12 g saturated fat), 61 mg cholesterol, 720 mg sodium, 70 g carbohydrate, 6 g fiber, 17 g protein.

Originally published as Cheese Potatoes in Taste of Home June/July 1993, p37

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Reviews for Cheese Potatoes

Cheese Potatoes Recipe

Cheese Potatoes

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(1-10) of 13 reviews

Reviewed on Apr. 24, 2013 by ahhschucks

I added some sliced onion when I was frying the potatoes. Easy to prepare. It was a hit at our house!

Reviewed on Apr. 22, 2013 by Allie57eh

This was well worth the time turned out delicious.

I cut the recipe down for two people. I used 2 medium potatoes (boiling type, left skin on) sliced med. with my mandolin, melted1 tablespoon butter and added potatoes. It took about 20 min. to get them nice and brown turning them with a spatula so you don't break them up. Added S&P and added only about 1/4 cup milk, covered and it took another 15 minutes or plus to have most of milk evaporate, added 1/2 cup cheddar cheese and put cover back on for about 5 minutes. The recipe was worth all the time next time it will be easier than the first :)

Reviewed on Apr. 15, 2013 by bellatt

I would if I could ever get a recipe on the site ton download and try!!!!

Reviewed on Apr. 13, 2013 by fredaevans

This is a 'no brainer,' but I oven roast the sliced up spud on a non-stick cookie sheet. Then into a micowave with the cheese. For Jollies, (the oven roasting bit) toss some Sage (spice of choice) on top. Combo of two 'how too's.' Or should that be 'how two's?' Chilled down, etc., this makes a heck of a good Potatoe Salad. One of those base recipies that you can go nuts with. Darned hard to have a 'failure.'

Reviewed on Apr. 13, 2013 by poetllinda

I tried this recipe tonight and it got raves from my husband. I also enjoyed it. I love cheese so I knew this would be a winner!

Reviewed on Apr. 13, 2013 by oohdale

Excellent dish.

Reviewed on Apr. 13, 2013 by thomsmom

No stars showed up so count five. For labbe, try yukon gold potatoes and be sure to slice uniformly. Before adding milk, try tasting one slice to be sure its done (suggest if "hand slicing" rather than using processor or other tool that you try part of thickest slice. I bet this would be fantastic with gruyere (spelling?) cheese.

Reviewed on Apr. 13, 2013 by dihiggins

This is a go to easy recipe that turns out delicious every time I've made it!

Reviewed on Apr. 13, 2013 by Tishba

I find frying potatoes a lot of work. I just cut the potatoes in 1/2 cubes and boil till tender. Drain well then I mix in the other ingredients and serve.

Reviewed on Jan. 21, 2012 by labbe

I am not sure what I did wrong, but the potatoes tasted under cooked. There should of been a cooking time for the potatoes for novice cooks. Is there a better type of potato to use?

 
 

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