Dip Recipes: Cheese Potatoes

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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

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[X] Cheese Potatoes Recipe Prep/Total Time: 30 min. Yield: 6 Servings 5 25 30 Ingredients 6 large potatoes, peeled and thinly sliced3 tablespoons butter[x]Affordable, Fresh, Cream ButterDaily Chef™ chooses only flavorful, quality ingredients, so every meal we help you create becomes an instant favorite.

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1 teaspoon salt1/4 teaspoon pepper1 cup milk2 cups (8 ounces) shredded cheddar cheeseMinced fresh parsley Directions 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 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.

Originally published as Cheese Potatoes in Taste of Home June/July 1993, p37

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Cheese Potatoes

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Reviewed on Apr. 13, 2013 by fredaevans

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.'

Reviewed on Apr. 13, 2013 by poetllinda

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!

Reviewed on Apr. 13, 2013 by oohdale

Excellent dish.

Reviewed on Apr. 13, 2013 by thomsmom

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.

Reviewed on Apr. 13, 2013 by dihiggins

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

Reviewed on Apr. 13, 2013 by Tishba

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.

Reviewed on Jan. 21, 2012 by labbe

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?

Reviewed on Nov. 08, 2011 by ponderosa1

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.

Reviewed on Oct. 02, 2011 by Pearson76

Didnt go well with my family.

Reviewed on May. 28, 2011 by vewebber58

I've been making these for years......now 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!

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