Recipe: Cheesy Potatoes
This recipe is one of those in your pocket, foolproof kind of keepers. It is easy and impressive enough to serve to guests. It looks beautiful, and is relatively fast and easy to prepare. It smells amazing as it is cooking. I usually use sharp cheddar, but I’ve used all kinds and mixes of some: feta, Parmesean, colby jack, what ever you like, and have on hand.
Preheat Oven to 425 Degrees
- Three russet potatoes (can use whatever you like, but these work well)
- 1/2 cup milk
- 1 minced garlic clove
- 4 ounces sharp cheddar cheese, divided
- 2 Tablespoons Parmesean, divided
- 1 Tablespoon melted butter, divided
- Salt and pepper to taste
Spray an 8×8 baking dish with cooking spray. Thinly slice potatoes–I usually just whir them in the food processor on the slicing blade to make it quick and keep them uniform. Layer half of the potatoes in baking dish, slightly overlapping them in rows. Sprinkle to taste with salt and pepper. Pour half of melted butter over first layer. Sprinkle with half of the cheese. Repeat with other half of potatoes (layer of potatoes, s & p, sprinkle with cheese and butter). Measure milk into microwave safe container, adding minced garlic. Microwave for about 1 minute, 30 seconds being careful not to boil–you want it steaming, and it boils quickly in microwave. Pour over potatoes. Bake, uncovered for 40 minutes. Serves about 4 people.
This recipe is easily doubled for a 9 x 13 baking dish.