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.
What happens when you put cheese on top of sliced potatoes? Magic, that's what happens.
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.
I chose sweet potatoes and russet potatoes to add extra color and an array of nutrients.
I forgot to add the parsley, even though 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.
I like 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, use a different spice. Rosemary would be delicious!
Hot Cheesy Potatoes
Ingredients
- 2 tablespoon butter divided
- 1 medium russet potato thinly sliced
- 2 medium sweet potatoes thinly sliced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried thyme
- 1 ¼ cup white cheddar cheese shredded, about 5 ounces
- 1 tablespoon dried parsley optional
Instructions
- 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!
Meme
Nutrition Facts
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