While these Cheesy Potatoes aren’t what I’d necessarily call a healthy dish, at least there are plenty of healthy fats to redeem all the carbs just a little anyway. It sure was tasty, though. I made it for Easter dinner and the only thing I’d change is using regular cheddar instead of sharp cheddar. I thought it would give it more flavor, but it almost had a bite to it that I didn’t like.
Cheesy Potatoes:
About 10 medium potatoes, organic/pesticide-free and local if possible, scrubbed clean (I also cut off the bad spots) and shredded into a big bowl. (I used my Bosch slicer/shredder.) - 1/2 to 1 onion, chopped, however much you like. Stir in with potatoes. Set aside while you do the next step.
Make the cheese sauce: over medium heat (don’t let this burn, keep stirring) melt 1/2 c. butter, stir in 3/4 c. flour. Let cook on the stove for a minute or so. Add in 1 1/2 c. cream (NOT ultra-pasteurized), 1 c. whole milk, and 1 c. sour cream. Keep stirring until it’s all mixed in and has a nice consistency for a sauce, not too thick and not too thin. Add 1 c. shredded cheese and stir in until melted. - Add sea salt and pepper to your taste.
- Drain any excess liquid off the potatoes & onions.
- Stir in the cheese sauce.
- Spread into a buttered 9×13 glass or stainless steel pan.
- Sprinkle another 1/2 c. of cheese over the top of the potatoes.
- Melt another 1/2 c. butter in a small saucepan. Stir in 1/2 c. seasoned bread crumbs you might have in the freezer OR crushed organic cracker crumbs. Sprinkle over top of the potatoes.
Cover well until you’re ready to bake. These can be frozen or just to the fridge overnight. - Bake 90 minutes at 400* (so the potatoes are all the way done and not crunchy like mine were after an hour). Watch to be sure the top doesn’t get too brown, if so, cover loosely with foil so the foil doesn’t touch the food. I like them a dark golden brown, as you can see by the picture above.
How do you make your cheesy potatoes?
I used to use boxed potatoes (can you say, chemical preservatives?), Ritz crackers (trans fats) and get this: Velveeta cheese! If you still cook with those things, don’t feel bad, you just didn’t know, like I didn’t used to know. But now that we know better, we can cook better. 
{ 3 comments… read them below or add one }
These look delicious, Kelly! I know people have a lot of different opinions on this one, but I’m not sure what I think about restricting carbs. I tend to agree with Weston Price, that things like potatoes and bread are fine as long as they aren’t the bulk of the diet. Personally, I would devour this dish without a tinge of guilt!
These are the potatoes I made for Easter, Potatoes Romanoff:
http://www.tosmagazine.com/newsletters/homesteader/08-06/08-06.php
(you’ll need to scroll down). The only thing I did differently was to cut my potatoes into quarters (they were large), the skins really do slide off (mostly) when you grate them. The best part was that I could prepare this dish on Saturday (I added some cooking time on Sunday). Delicious! I do make my own seasoning salt (there are many copycat recipes online). I’m a self-professed carb-aholic, but all the men (aka meat-lovers) in my family love these too.
Looking forward to making these for my husband, this weekend!