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Cheese Potatoes Recipe

Cheese Potatoes Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Cheese Potatoes

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2124arizona User ID: 845443 268177
Reviewed Jun. 21, 2017

"The combination of cheese and potatoes here is awesome!!"

rena 55 User ID: 1935799 247173
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."

Sunnygrammie User ID: 5547457 224033
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."

MelissaJacob User ID: 7114701 771
Reviewed Sep. 16, 2013

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

ahhschucks User ID: 6443665 770
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!"

Allie57eh User ID: 7184973 1156
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 :)"

bellatt User ID: 3300161 605
Reviewed Apr. 15, 2013

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

fredaevans User ID: 6360805 198339
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.'"

poetllinda User ID: 6216729 1160
Reviewed Apr. 13, 2013

"I tried this recipe tonight and it got raves from my husband. I also enjoyed it. I love cheese so I knew this would be a winner!"

oohdale User ID: 7215608 223
Reviewed Apr. 13, 2013

"Excellent dish."

thomsmom User ID: 2041371 1159
Reviewed Apr. 13, 2013

"No stars showed up so count five. For labbe, try yukon gold potatoes and be sure to slice uniformly. Before adding milk, try tasting one slice to be sure its done (suggest if "hand slicing" rather than using processor or other tool that you try part of thickest slice. I bet this would be fantastic with gruyere (spelling?) cheese."

dihiggins User ID: 4211406 1369
Reviewed Apr. 13, 2013

"This is a go to easy recipe that turns out delicious every time I've made it!"

Tishba User ID: 3601987 939
Reviewed Apr. 13, 2013

"I find frying potatoes a lot of work. I just cut the potatoes in 1/2 cubes and boil till tender. Drain well then I mix in the other ingredients and serve."

labbe User ID: 26357 1368
Reviewed Jan. 21, 2012

"I am not sure what I did wrong, but the potatoes tasted under cooked. There should of been a cooking time for the potatoes for novice cooks. Is there a better type of potato to use?"

ponderosa1 User ID: 5460748 1068
Reviewed Nov. 8, 2011

"These potatoes are a regular at my house. You get nicely browned potatoes, but the milk makes them very tender and creamy in less time than typical fried potatoes. The fresh parsley at the end is great. I usually use some garlic as well. I've used this method with russets, reds, and yukons... all great."

Pearson76 User ID: 5721841 1185
Reviewed Oct. 2, 2011

"Didnt go well with my family."

vewebber58 User ID: 998755 198338
Reviewed May. 28, 2011

"I've been making these for I just do it by heart....slice some potatoes, put a little butter in the skillet to brown them according to how many potatoes I've sliced, season them, then add the amount of milk that looks right, and how ever much cheese I feel like at the end. They always come out great!"

VictoriaElaine User ID: 3422096 1263
Reviewed Apr. 17, 2011

"This is now one of my favorite potato recipes. easy to make and very tasty and cheesy. Yum!"

ponderosa1 User ID: 5460748 565
Reviewed Jan. 25, 2011

"I make this in a cast iron skillet with non-stick spray to lighten it up a bit (although I'm sure it is delicious with the butter). If the potatoes go into a very hot skillet, they don't stick. This is a new favorite side dish at our house."

aberabic User ID: 3359694 198337
Reviewed Oct. 22, 2010

"Simple, straightforward, and superb for a stovetop side. 2 adults, 2 teens both rated it highly, although my teen son would recommend using a mild or medium cheddar instead of the sharp cheddar we had available. Thanks for the great recipe!"

saralegalsec User ID: 4383340 1144
Reviewed Jul. 21, 2010

"Very tasty. A nice addition to any meal. Liked the simple ingredients."

DaniCalifornia User ID: 2091154 198336
Reviewed Feb. 18, 2010

"Two thumbs up for this easy yet tasty recipe!"

susan valley-putt User ID: 2566861 1184
Reviewed Nov. 2, 2009


Wow! Sooooo easy, soooo good!!!
Definitely will make again and definitely recommend this recipe for cheesey potatoes!!!
THANKS for sharing!!"

mam75 User ID: 1608789 1219
Reviewed Mar. 20, 2009

"Tried this last night and my family swears that these are the best cheesy potatoes they have ever eaten! No more box mixes for me!


evak User ID: 3177136 1142
Reviewed Jun. 16, 2008

"I have also used this recipe for years; but, I use velveeta cheese instead. This is what my mom used. I will try it with cheddar. Thanks"

MannaPanna User ID: 2843548 1813
Reviewed Feb. 11, 2008

"I think this will work perfect for tonight..."

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