cheesy potatoes

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


Cheesy Potatoes (side dish to serve a family of six)

6 or so medium sized potatoes (3 regular baking & 3 sweet potatoes)

olive oil

sea salt

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)


cheesy potatoes


*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.



8 thoughts on “cheesy potatoes

  1. mmm…cheesie potatoes do look good….I wonder if you made the bread….as if you were making eggs in a basket…and baked the potatoes in the center and spread cheese on top…..would that be good….got me thinking gypsy mama….


  2. Looks yummy & cozy. I have been making a lot of soup lately. (Very spicy soup) & chopped green chili corn muffins. That warms me up & even makes my nose sweaty. It’s almost like a good dose of horseradish.
    It turned cold here, yesterday, also. We had snow flurries & rain. Lots of white stuff on the mountains I can see from my living room window. Last week it was up to 80 degrees. Awh! life in Southern Arizona.


  3. Spicy soup. Oh yeah ๐Ÿ™‚ It does warm you up & get your blood flowing. Lots of health benefits to having a palate that digs a little heat in our food. Our weather has been similar…. 40’s over the weekend and 70’s now…. not complaining though. It’s pretty nice most of the winter here ๐Ÿ™‚


  4. the bread was yummy! I didn’t use sweet potatoes…..only white and then used a butter of the different seasonings and melted pouring it on top. I baked the potatoes and bread and then put the cheese over the last 5 minutes of baking. It was soooooo good……


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