Cheesy Potatoes with Real Potatoes
These cheesy potatoes are easy, frugal, and flexible! Plus, they taste amazing! They are the perfect side dish to almost any meal.
Ingredients
- 8 potatoes medium to large size
- 2 cups cheddar cheese shredded
- 2 cups milk
- 4 Tbsp butter
- 1½ tsp salt
- ½ cup Parmesan cheese
Instructions
- Preheat the oven to 350ºF.
- If using whole potatoes: scrub potatoes and place whole unpeeled potatoes in a large pot of boiling water. Boil for about 15 minutes, or just until starting to get tender.
- Rinse potatoes in cold water and peel (the skins will fall off with just a little bit of pressure – it’s not necessary to get every little piece of skin off).
- Let cool and then dry the potatoes (I use a paper towel to do this).
- Once potatoes are dry, grate them to resemble hash browns.
- Place shredded potatoes or frozen (thawed) hashbrowns in a greased 9×13 pan.
- Sprinkle with shredded cheese and stir lightly to combine.
- Heat milk, butter, and salt in a separate pan until the butter is melted (I do this in the microwave). Pour over potato/cheese mixture.
- Sprinkle generously with Parmesan cheese.
- Bake at 350ºF for 50-60 minutes, or until cheese is browned (I usually turn the broiler on high for the last 1-2 minutes).
- Let stand 5 minutes before serving.
Nutrition
Serving: 1cup | Calories: 312kcal | Carbohydrates: 33g | Protein: 12g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 642mg | Potassium: 814mg | Fiber: 4g | Sugar: 4g | Vitamin A: 488IU | Vitamin C: 34mg | Calcium: 301mg | Iron: 1mg
Find it online: https://moneysavingmom.com/cheesy-hashbrown-potatoes/