You can't go wrong with potatoes covered in butter and cheese. This Hot Cheesy Potatoes recipe is baked in the oven and requires very little effort. They're everything you want and more in a comforting, satisfying side dish.
Disclosure: I was compensated for my time by SUDIA. All opinions are my own.
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What happens when you put cheese on top of sliced potatoes? Magic, that's what happens.
I received a copy of The Dairy Good Cookbook from the National Dairy Council on the National Dairy Council FNCE to Farm Tour.
At the end of our farm tour, Holley Grainger and Toby Amidor did a cooking demonstration with a recipe hack from The Dairy Good Cookbook. They chose the Mango Yogurt Smoothie recipe to make their own, and yum!
I knew I'd need to try some recipes from this book as soon as possible. In all honestly, this dairy loving lady didn't need much coaxing to pick out a recipe to test.
Then I saw it. I think my heart stopped as I read the title of the recipe: Hot Cheesy Potatoes.
Yep, that's what I'll be making. No question.
The hot bubbly cheese adds saltiness to the dish, while the thyme gives the dish an extra element of flavor that complements the potatoes so well.
As for my hacking of the original recipe, I chose sweet potatoes and russet potatoes to add extra nutrients.
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I also used a little less salt, butter, and cheese, and felt like there was absolutely no sacrifice in flavor.
I sorta maybe kinda forgot to add the parsley, despite the fact that I have an industrial sized jar of parsley in my pantry. And while I didn't use it in my recipe pictured, I'd recommend using it if you have it in your pantry.
Make sure to leave the skin on the potatoes to keep in the nutrients and fiber, and thinly slice the potatoes which helps them cook faster.
If you aren't a fan of thyme, hack this recipe by using a different spice. Rosemary would be delicious!
Hot Cheesy Potatoes
- 2 TBSP butter divided
- 1 medium russet potato thinly sliced
- 2 medium sweet potatoes thinly sliced
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp dried thyme
- 1 1/4 cup white cheddar cheese shredded, about 5 ounces
- 1 TBSP dried parsley optional
- Preheat the oven to 425*F. Use 1 teaspoon of butter to grease a 13x9 inch baking dish. Set aside.
- Arrange the potato slices in the prepared baking dish. Melt the remaining butter and pour over potatoes. Sprinkle with salt, pepper, and thyme. Cover the baking dish and bake for 45 minutes.
- Remove foil and cover with cheese. Bake, uncovered, for another 5-10 minutes until cheese is lightly browned and bubbly. Let stand for about 5 minutes before serving. Enjoy!
Doesn't this recipe look good?! You should probably pin it for later: