Cheese Potatoes Recipe
Cheese Potatoes Recipe photo by Taste of Home

Cheese Potatoes Recipe

Publisher Photo
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

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

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.

Directions

  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

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.

Reviews for Cheese Potatoes

AVERAGE RATING
   (22)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (2)
3 Star
 (0)
2 Star
 (3)
1 Star
 (1)
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MY REVIEW
Reviewed Sep. 16, 2013

This was a great way to make cheesy potatoes.

MY REVIEW
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!

MY REVIEW
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 :)

MY REVIEW
Reviewed Apr. 15, 2013

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

MY REVIEW
Reviewed Apr. 13, 2013

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.'

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