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Cheesy Potato Bake

These baked cheesy potatoes satisfy 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
    8 servings


  • 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 shredded cheddar cheese
  • 1 tablespoon chopped fresh parsley


  • 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.
  • 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.
Nutrition Facts
1 cup: 247 calories, 10g fat (7g saturated fat), 30mg cholesterol, 449mg sodium, 34g carbohydrate (3g sugars, 3g fiber), 7g protein.

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  • annrms
    Oct 19, 2020

    I cooked two potatoes and used onion powder. Delicious! Paired well with or roast beef. Next time, I will add a touch of bleu cheese with the cheddar.

  • manga
    May 22, 2020

    Very good! I didn't have baking potatoes, but used red potatoes . Husband loved it.

  • gunslinger
    Apr 18, 2019

    Potatoes were crispy on the outside and tender on the inside with a delicious buttery, cheesy topping. I added a layer of chopped onions also. A keeper for sure!

  • Eli
    Mar 13, 2018

    I made this dish just for my husband as I am unfortunately not able to enjoy milk products. I added a layer of onions. He LOVED it. He ate every last morsel in the dish and even washed the dishes after (not a regular occurrence!) because, in his words, he wanted me "to have clean dishes to make this again tomorrow". Thank you for the awesome recipe and for making my husband so happy.

  • delowenstein
    Aug 1, 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

  • greatwithoutgluten
    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!

  • larissa1216
    Nov 2, 2012

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

  • julieanne22
    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.

  • bmelo
    Jun 22, 2012

    This has been a family favorite for years!

  • Lynn M.
    Jul 17, 2011

    I use this recipe so often. It easy and tastes great! I love not having to peel the potatoes and we get tired of having the hashbrown potato casseroles. This one should be on the top of the list.