We used to eat cheesy potatoes a whole lot around here. I guess when Luke was little and we went dairy free they, sort of fell off the mental menu list in my brain. Last week though, the temperature dipped to a chilly 38 degrees. I wore my orange hat around the house and a cozy sweater…. that's cold for us southern folks you know! When it's cold outside, I want warm and cozy food to feed us. Comfort food. Somehow while rummaging through the pantry contents to come up with dinner, I remembered cheesy potatoes. I used to make them with all white potatoes…. but I had sweet ones in the cupboard too. So I did a combo. Nutrition boost. Color boost. And delicious.
This isn't much of a recipe, more of a very yummy idea. It's a wonderful side dish for just about anything too. Now if only I could come with another name than cheesy potatoes. Something fancy and french sounding perhaps…. ah well, I suppose simple is good too.
Cheesy Potatoes (side dish to serve a family of six)
6 or so medium sized potatoes (3 regular baking & 3 sweet potatoes)
seasoning blend *
parmesan or cheddar cheese, finely grated (roughly half a cup or a 2 inch square piece of cheese)
Scrub & cut the regular baking potatoes into cubes, leaving the peels on. Peel & cube the sweet potatoes. Toss the potatoes with a generous splash of olive oil, salt & seasoning. Toss around with your hands to evenly coat the potatoes. I do this right in the baking dish to avoid washing a bowl. The potatoes should be thoroughly coated with oil, but not sitting in a puddle of it. Bake at 450 on the middle oven rack until the potatoes just begin to brown & they are cooked through. Sprinkle with the cheese and continue baking until the cheese has just started to brown. (total baking time is roughly 40 minutes or so)
*I use garlic powder, rosemary, italian seasoning, paprika, fresh black pepper…. whatever seems like it would compliment the rest of your meal. Frontier makes a really yummy all purpose blend that I love too.
Be sure that the potatoes aren't too deep…. about 1.5 inches or so at the most so they get some nice browned bits in them. My kids will fight (jokingly) about those corner pieces with the best crunchy browned pieces. They're pretty yummy.