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Cheesy Potato Bake Recipe
Cheesy Potato Bake Recipe photo by Taste of Home

Cheesy Potato Bake Recipe

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This saucy side dish satisfies even hearty appetites. It's easy to fix since there's no need to peel the potatoes. The mild, comforting flavor goes nicely with any meat—I especially like it with meat loaf. —Michelle Beran, Claflin, Kansas
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES: 6-8 servings

Ingredients

  • 4 large unpeeled baking potatoes
  • 1/4 cup butter, cubed
  • 1 tablespoon grated onion
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 tablespoon chopped fresh parsley

Nutritional Facts

1 serving (1 cup) equals 247 calories, 10 g fat (7 g saturated fat), 30 mg cholesterol, 449 mg sodium, 34 g carbohydrate, 3 g fiber, 7 g protein.

Directions

  1. Thinly slice the potatoes and place in a greased shallow 2-qt. baking dish. In a small skillet, melt butter; stir in the onion, salt, thyme and pepper until onion is coated with butter.
  2. Spoon over potatoes. Cover and bake at 425° for 45 minutes or until potatoes are tender. Sprinkle with cheese and parsley. Bake, uncovered, 15 minutes longer or until cheese is melted. Yield: 6-8 servings.
Originally published as Cheesy Potato Bake in Taste of Home June/July 1997, p35

Nutritional Facts

1 serving (1 cup) equals 247 calories, 10 g fat (7 g saturated fat), 30 mg cholesterol, 449 mg sodium, 34 g carbohydrate, 3 g fiber, 7 g protein.

Reviews for Cheesy Potato Bake

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 1, 2014 Edited Aug. 5, 2014

I prepared this dish when it first appeared in Taste of Home and I also prepared it again 8/5/14 for a dinner at our chapel. I used 1/2 cup butter, melted, 1 small onion, plus 1 large Vidalia onion, thinly SLICED, rather than grated, 1 tsp. thyme, 1 tsp. salt, 2 cups pre-packaged shredded cheese , 1-1/2 tsp. parsley flakes, but kept the amount of potatoes the same-4 large baking potatoes.

I'd used a shallow 2-qt. baking pan, sprayed with PAM non-stick cooking spray! This dish is a simple, yet easy one to put together and yes, the slicing of the potatoes as they are, makes it much less time consuming! Thank you for sharing this recipe, Michelle Beran! Your Mom's recipe is a real keeper for me! delowenstein

MY REVIEW
Reviewed Apr. 30, 2014

This recipe was so simple and so tasty. We loved it! The only thing I did differently was use fresh thyme. You can't go wrong with cheesy potatoes! I will be making this again and again!

MY REVIEW
Reviewed Nov. 2, 2012

Yummy! Everyone loved it. It is easy and simple.

MY REVIEW
Reviewed Aug. 7, 2012

This is not a recipe that reheats well, and that's really what makes or breaks a recipe for me. But, if you eat it right after it's been cooked, it's quite good.

MY REVIEW
Reviewed Jun. 22, 2012

This has been a family favorite for years!

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