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Cheesy Potatoes: Delicious Cheesy Scalloped Potatoes

Cheesy Potatoes: Scalloped Potatoes for a Reader

A reader looking for a ‘loved’ cheesy scalloped potatoes recipe reaches out to Rita for help.

Dear Rita,


I lost your recipe for cheesy scalloped potatoes that was posted in our Northwest local paper. You said the recipe was from either a friend or neighbor of yours and you thought the recipe was one of the best you had tried.

I made it a couple of times and my family loved them also–they were sort of like au gratin potatoes but more simple to make.

I would really appreciate your help in finding this recipe again! I have 2 binders full of your recipes from our local paper which I use on a weekly basis for our dinners, etc. For some reason, however, I lost the cheesy potato recipe.

I hope you can direct me where to go on-line for the recipe. Thank you. Susan

Hi, Susan,

Was it this one? My friend Carolyn Grieme, a Northern Kentucky reader, brought these cheesy scalloped potatoes to a potluck at my house. We loved it so much I made it for Sunday dinner.

The Best Cheesy Scalloped Potatoes

1 teaspoon minced garlic
6 medium potatoes, peeled and cut in to 1/8” slices
2-4 tablespoons butter or margarine, melted
Salt and pepper to taste
2 cups shredded cheddar
1-1/2 cups milk, warmed

Preheat oven to 425.
Spray 9×13 baking dish with cooking spray and smear garlic over bottom. Arrange half of potatoes in pan and drizzle with half the butter. Sprinkle potatoes with salt and pepper and top with half the cheese. Repeat the layers and then pour all of the warm milk over all.

Bake, uncovered, 45-60 minutes until potatoes are tender.

Butter is a in these cheesy potatoes.

Butter is a in these cheesy potatoes.

Permanent link to this article: http://abouteating.com/cheesypotatoes/

8 comments

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  1. xplorexpress

    ???? And the milk????? You just pour it over everything?

    1. Rita

      That’s right xplorexpress – After you get the potatoes layered in pour all the warm milk over all to make the cheesy goodness.

  2. Susan Salzl

    Rita,

    Thank you for the recipe–it is the one I was looking for. I made it for Easter dinner and my family loved it.

    Susan

    1. Rita

      That’s great to hear Susan. It’s the perfect holiday side dish.

  3. Jane Booth

    I read your recipe & thought I cut it out for make ahead mashed potatoes but I can’t find it. Could you possible emailit to me.
    Merry Christmas & thank you.
    Jane

    1. Rita Heikenfeld

      Hi, Jane,
      I just posted that one and another popular make ahead mashed potatoes on the site. Let me know if you can’t find them.
      Blessings,
      Rita

  4. terry tensi

    looking for your recipe for roasted potatoes with oregano. Would appreciate if you can share. Thanks

    1. Rita Heikenfeld

      Hi, Terry,
      It’s easy: Peel and quarter 2 pounds potatoes. Toss with a little olive oil – not too much, just enough to coat. Add salt and pepper to taste. Sprinkle a couple teaspoons or so of dried oregano and mix to coat. Lay in single layer on baking sheet. Bake at 425 until tender and golden brown about 40 minutes or so.

      Here’s another really good one using rosemary and parsley:

      ROSEMARY AND PARSLEY ROASTED POTATOES
      We harvested young potatoes from the garden for this, but any size will do. I you like, use a combo of sweet and white potatoes. Make sure you peel the sweet potatoes.

      2 pounds potatoes, peeled if desired, cut up into fourths
      Olive oil
      Salt and pepper
      2 tablespoons minced rosemary
      Handful minced parsley

      Preheat oven to 425. Toss potatoes with oil, salt and pepper, rosemary and parsley. Put in single layer on sprayed cookie sheet. Roast until tender, about 40 minutes or so. If you like, turn them over halfway to brown on all sides.

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