Cheddar Parmesan Potatoes Recipe

4.5 9 11
Cheddar Parmesan Potatoes Recipe
Cheddar Parmesan Potatoes Recipe photo by Taste of Home
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Cheddar Parmesan Potatoes Recipe

Read Reviews
4.5 9 11
Publisher Photo
People in my part of Tennessee love potato dishes! This one tickles my fancy so much I couldn't help sharing it. I'm a widow with five grown children and eight grandchildren. I make these potatoes when they come to visit for family suppers and holidays. Most often, I serve them alongside meat and vegetables—but, with the cheese, they could be a main dish all by themselves.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 5 cups sliced cooked peeled potatoes (about 5 medium)
  • 1/4 cup buttered bread crumbs

Directions

In a saucepan, melt butter over low heat. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
Add the salt, cheddar cheese and Parmesan cheese; stir until cheese is melted. Add potatoes; stir gently to mix.
Place in a greased 2-qt. baking dish. Sprinkle bread crumbs on top. Bake, uncovered, at 350° for 30-35 minutes. Yield: 6-8 servings.
Originally published as Cheddar Parmesan Potatoes in Country Woman May/June 1993, p33

  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 5 cups sliced cooked peeled potatoes (about 5 medium)
  • 1/4 cup buttered bread crumbs
  1. In a saucepan, melt butter over low heat. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
  2. Add the salt, cheddar cheese and Parmesan cheese; stir until cheese is melted. Add potatoes; stir gently to mix.
  3. Place in a greased 2-qt. baking dish. Sprinkle bread crumbs on top. Bake, uncovered, at 350° for 30-35 minutes. Yield: 6-8 servings.
Originally published as Cheddar Parmesan Potatoes in Country Woman May/June 1993, p33

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LeslieH User ID: 191346 28793
Reviewed Sep. 4, 2014

"Really liked them. A good potluck dish"

MY REVIEW
jamierincker User ID: 6913237 20718
Reviewed Apr. 30, 2013

"These were a little too bland for my liking. I am trying to make them again though and adding either some onions or garlic for more flavor."

MY REVIEW
carce User ID: 1280074 28792
Reviewed Feb. 6, 2013

"i over cooked the potatoes but it did not really matter they still turned out awesome my family loved them and were super easy to make"

MY REVIEW
tigres52 User ID: 5098817 32033
Reviewed Apr. 8, 2012

"Although I cooked the potatoes to long, so it made them a little tough to work with, the flavors were great! Definitly making this again!"

MY REVIEW
jmkasprak User ID: 2880256 31027
Reviewed Oct. 5, 2011

"Excellent ... I added a little cayenne pepper to kick it up a bit."

MY REVIEW
lindipally User ID: 1270998 23009
Reviewed Dec. 23, 2010

"This one's definitely a keeper! It has become a Christmas Eve tradition in our home. Even my picky little son asks for seconds!"

MY REVIEW
ronayne User ID: 2783099 22973
Reviewed May. 27, 2010

"What a treat! Very good. I overcooked my potatoes though which, after baking, were a bit too soft. Next time I will just parboil until just barely tender. Other than that this recipe is delish!!!!!!!!"

MY REVIEW
fishrgal User ID: 1182152 31707
Reviewed Jan. 15, 2010

"I made this last night and will make it many more times. It was absolutely delicious! Would not change a thing!"

MY REVIEW
hunter6295 User ID: 1021074 201047
Reviewed Mar. 1, 2009

"Very good! We are cheese lovers so I did add extra of both cheeses. Definitely will make again."

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