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Monday, July 1, 2013

Creamy, Cheesy Potatoes

Sometimes I find a recipe that seems just too good to be true.  This is one of those recipes.  It's only 3 ingredients!  Despite the excessive amount of time it takes to bake, it is absolutely delicious.

One Christmas my Aunt Chuck came to visit and made these amazing potatoes.  They were sliced thin and layered in a baking dish with sharp cheddar cheese, blue cheese, and cream, then baked in the oven until the potatoes were tender and the cheese and cream had turned into a wonderful melty, crunchy...
I don't even have a word to describe how good it was.  Aunt Chuck taught me how to make them, but I was only 12 or 13 years old and I've slept a few times since then.

When I stumbled across this gem on Pinterest it reminded me so much of Aunt Chuck's potatoes that I had to try them.  They're not quite the same (maybe that has something to do with the absence of blue cheese, but since I'm not a huge fan of blue cheese it's okay with me) but they are close.  I made a smaller version of the original recipe because of course I was only feeding 2 adults.  I didn't have any cream or half & half so I used whole milk.  They weren't as rich as they would have been with the cream, but they were still very good.  I don't think it's sacrificing much to use whole milk instead of cream.  They worked so well with our fresh green beans and corn on the cob tonight.  I'm so excited to share this one with you!

Creamy, Cheesy Potatoes

8-10 medium size potatoes, peeled
2 cups heavy cream, half & half, or whole milk
2 cups shredded cheese (I used colby jack but you could use pretty much any cheese you like)
salt and pepper to taste

Preheat the oven to 400 degrees.  Spray a 9x13 baking dish with vegetable oil spray.  Cut the peeled potatoes into something resembling shoe string french fries.  You want fairly thin pieces.

Layer the potatoes in the baking dish as evenly as possible.  Sprinkle with salt and pepper.

Pour the cream or milk over the potatoes.  Top with the cheese and cover with aluminum foil.  Poke a few holes in the top of the foil to vent.  (The original recipe says that if you forget to make sure the foil will vent that the cream could bubble over in the oven.)  Bake at 400 degrees for an hour.

It comes out all melted and delicious like this.

Serve warm.  Goes great with chicken or pork chops, but I think it would be amazing with a big, thick, rare steak!

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