Cheese Potatoes Recipe
Cheese Potatoes Recipe photo by Taste of Home

Cheese Potatoes Recipe

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4.5 25 24
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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 cup: 500 calories, 18g fat (12g saturated fat), 61mg cholesterol, 720mg sodium, 70g carbohydrate (7g sugars, 6g fiber), 17g protein


  1. 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.
Originally published as Cheese Potatoes in Taste of Home June/July 1993, p37

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Reviewed Apr. 16, 2016

"So good and so easy. I like that it takes just a few simple ingredients. I've added some ham chunks to it to make it a little more hearty on occasion."

Reviewed Apr. 2, 2015

"Made this for the family tonight. Everyone loved them. Will add this recipe to my rotation. Next time I'll add sliced onions as suggested by other reviewers."

Reviewed Sep. 16, 2013

"This was a great way to make cheesy potatoes."

Reviewed Apr. 24, 2013

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

Reviewed Apr. 22, 2013

"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 :)"

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