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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
This recipe is:
Quick
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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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?
Reviewed on Nov. 08, 2011 by ponderosa1
These potatoes are a regular at my house. You get nicely browned potatoes, but the milk makes them very tender and creamy in less time than typical fried potatoes. The fresh parsley at the end is great. I usually use some garlic as well. I've used this method with russets, reds, and yukons... all great.
Reviewed on Oct. 02, 2011 by Pearson76
Didnt go well with my family.
Reviewed on May. 28, 2011 by vewebber58
I've been making these for years......now I just do it by heart....slice some potatoes, put a little butter in the skillet to brown them according to how many potatoes I've sliced, season them, then add the amount of milk that looks right, and how ever much cheese I feel like at the end. They always come out great!
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