Grilled Three-Cheese Potatoes

Grilled Three-Cheese Potatoes Recipe | Taste of Home Recipes #printdiv { display: list-item; list-style-image: url();list-style-position: inside;word-spacing: -5000em;overflow: hidden;font-size: 1pt;color: #fff;} Club Taste of HomeSubscribeCookbooksNewslettersDigital EditionsShare a RecipeCustomer Care Log In Join Us BEST DEAL Subscribe > Digital Edition > Give a Gift > Cookbooks > Recipes Course Ingredients Cooking Style Top 10 Cooking Videos Share a Recipe Advanced Recipe Search Healthy Healthy Recipes Diabetic Recipes Gluten-Free Recipes Low Carb Recipes Low Fat Recipes Low Sodium Recipes Makeover Recipes Holidays Memorial Day Father's Day July 4th All Holidays & Celebrations Community Forums Groups Facebook Pinterest Twitter Cooking Schools About Us Find a Show Cooking School Blog Meet Our Staff FAQs Contests Hide & Seek Recipe Contests Cookbooks Taste of Home Baking & Desserts Comfort Food Diet Slow Cooker Kitchen Gadgets Healthy Cooking eCookbooks More... Magazines Taste of Home Plus Simple & Delicious Plus Digital Editions My Recipe Box All Saved Recipes Add My Recipe My Grocery List My Savings List My Newsletters [X]

$(document).ready(function() { $("#MainMenu a[href^='http://www.tasteofhome.com/rd.asp?id=20964']").attr("target", "_blank"); }); Home > Recipes > Grilled Three-Cheese Potatoes .close_btn{position:absolute;font-size:11px;right:20px;top:17px;z-index:1;}.close_btn:hover{text-decoration:underline; cursor:hand;} Grilled Three-Cheese Potatoes Recipe Grilled Three-Cheese Potatoes Recipe photo by Taste of Home Read reviews (19)

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While this is delicious grilled, I've also cooked it in the oven at 350° for an hour. Add cubed ham to it and you can serve it as a full-meal main dish. —Margaret Hanson-Maddox, Montpelier, Indiana

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Would you make this recipe again?YesNoWrite a review [X] Grilled Three-Cheese Potatoes Recipe Prep: 15 min. Grill: 35 min. Yield: 6-8 Servings 15 35 50 Ingredients 6 large potatoes, sliced 1/4 inch thick2 medium onions, chopped1/3 cup grated Parmesan cheese1 cup (4 ounces) shredded sharp cheddar cheese, divided1 cup (4 ounces) shredded part-skim mozzarella cheese, divided1 pound sliced bacon, cooked and crumbled1/4 cup butter, cubed1 tablespoon minced chives1 to 2 teaspoons seasoned salt1/2 teaspoon pepper Directions Divide the potatoes and onions equally between two pieces of heavy-duty foil (about 18-in. square) that have been coated with cooking spray. Combine Parmesan cheese and 3/4 cup each cheddar and mozzarella; sprinkle over potatoes and onions. Top with bacon, butter, chives, seasoned salt and pepper. Bring opposite ends of foil together over filling and fold down several times. Fold unsealed ends toward filling and crimp tightly. Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender. Remove from the grill. Open foil carefully and sprinkle with remaining cheeses. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 493 calories, 22 g fat (12 g saturated fat), 57 mg cholesterol, 777 mg sodium, 54 g carbohydrate, 5 g fiber, 20 g protein.

Originally published as Grilled Three-Cheese Potatoes in Country Woman January/February 1999, p29

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(1-10) of 19 reviews Sort Reviews: Newest FirstOldest FirstHighest RatedLowest Rated Reviewed on May. 16, 2013 by cdnason

10 min prep time. Simple, delicious, no clean up. I loved this recipe.

Reviewed on May. 15, 2013 by suezmike

We have been making these for years on camping trips or any time we grill outdoors. If you want to kick up the flavor sprinkle potatoes with onion and garlic powder as well as the seasoning salt. YUM!

Reviewed on May. 15, 2013 by JHMSRG

I made this in the oven last night. My family loved it and my daughter-in-law wanted the recipe. I will be making it again.

Reviewed on May. 14, 2013 by aschavel

I make a similar dish in a foil lined grilling basket. After salting and peppering the potatoes, I add butter. We cook about 15 min. and turn basket over. After removing from grill, we open foil and add cheese and bacon bits and cover loosely until cheese melts. Delicious!!!

Reviewed on Jan. 30, 2013 by majorbeadlady

very tasty!!!

Reviewed on Aug. 05, 2012 by slh38

I made this a few weeks ago in the oven, since we were having ribs on the grill and there was no room for the packets. It was so good I wanted to make it again, but couldn't remember where I put the recipe! Thank goodness I was able to find it again! Thanks for a great cheesy side dish!!

Reviewed on May. 23, 2012 by cookjan

Picked this one out for our work BBQ tested this past week-end and it was a hit! A definate do over and on the work BBQ menu for this week!

Reviewed on Aug. 28, 2010 by LauraManning

Excellent

Reviewed on Jul. 04, 2010 by Emco

These look great, but are a mess to actually make and didn't have that much flavor.

Reviewed on Jul. 03, 2010 by rrfrey21

These are fantastic!!!! There are really no words to explain how great these are! The flavor is great and so easy to prepare. My whole family LOVED these. Thanks for the recipe.

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Main Dish Casserole Recipes: Cheesy Potatoes I

Jul 23, 2003 Very tasty and the ooey goey cheese made this a good comfort food. Also, plenty of room for alterations to your tastes. We have added sauted green bell peppers (chopped) and some minced garlic but you can add the "extras" that you and your family enjoy most with cheese and potatoes (or just prepare as is). However, we noticed we did not need to cook as long as recipe recommends, even with the extra ingrediants...perhaps we used thinner potato slices? Either way, have made again and will continue into the future.

—DREGINEK 

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Cheese Potatoes

Cheese Potatoes Recipe | Taste of Home Recipes #printdiv { display: list-item; list-style-image: url();list-style-position: inside;word-spacing: -5000em;overflow: hidden;font-size: 1pt;color: #fff;} Club Taste of HomeSubscribeCookbooksNewslettersDigital EditionsShare a RecipeCustomer Care Log In Join Us BEST DEAL Subscribe > Digital Edition > Give a Gift > Cookbooks > Recipes Course Ingredients Cooking Style Top 10 Cooking Videos Share a Recipe Advanced Recipe Search Healthy Healthy Recipes Diabetic Recipes Gluten-Free Recipes Low Carb Recipes Low Fat Recipes Low Sodium Recipes Makeover Recipes Holidays Cinco de Mayo Mother's Day Memorial Day All Holidays & Celebrations Community Forums Groups Facebook Pinterest Twitter Cooking Schools About Us Find a Show Cooking School Blog Meet Our Staff FAQs Contests Hide & Seek Sandy’s Wand Recipe Contests Cookbooks Taste of Home Baking & Desserts Comfort Food Diet Slow Cooker Kitchen Gadgets Healthy Cooking eCookbooks More... Magazines Taste of Home Plus Simple & Delicious Plus Digital Editions My Recipe Box All Saved Recipes Add My Recipe My Grocery List My Savings List My Newsletters [X]

$(document).ready(function() { $("#MainMenu a[href^='http://www.tasteofhome.com/rd.asp?id=20964']").attr("target", "_blank"); }); Home > Recipes > Cheese Potatoes .close_btn{position:absolute;font-size:11px;right:20px;top:17px;z-index:1;}.close_btn:hover{text-decoration:underline; cursor:hand;} Cheese Potatoes Recipe Cheese Potatoes Recipe photo by Taste of Home Read reviews (10)

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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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Would you make this recipe again?YesNoWrite a review [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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(1-10) of 10 reviews Sort Reviews: Newest FirstOldest FirstHighest RatedLowest Rated 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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