Total TimePrep/Total Time: 30 min.
- 6 large potatoes, peeled and thinly sliced
- 3 tablespoons butter
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup whole milk
- 2 cups shredded cheddar cheese
- Minced fresh parsley
- 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.
Nutrition Facts1 cup: 500 calories, 18g fat (12g saturated fat), 61mg cholesterol, 720mg sodium, 70g carbohydrate (7g sugars, 6g fiber), 17g protein.
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Apr 8, 2019
So easy, so yummy and so impressive! Just like it says, don't let the basic ingredients fool you! One of the best potato recipes I've ever found!! And I always have the ingredients on hand. I serve them to guests and they are always amazed at how simple to make they are. Use PLENTY of cheese at the end for a final touch.
Jul 3, 2018
I made these to go with pork chops for supper last night. They were really delicious and went well with the pork chops.
Jun 21, 2017
The combination of cheese and potatoes here is awesome!!
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.
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.
Sep 16, 2013
This was a great way to make cheesy potatoes.
Apr 24, 2013
I added some sliced onion when I was frying the potatoes. Easy to prepare. It was a hit at our house!
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 :)
Apr 15, 2013
I would if I could ever get a recipe on the site ton download and try!!!!
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.'