If your husband is a “meat and potatoes” man like mine, this recipe is for you. It is one of the best cheddar potatoes recipes I have made so far. My husband loves this recipe, so much so that I will make enough to have leftovers for him. One of the best parts of this recipe is that these potatoes re-warm very well and do not dry out. My sons love it as well. My parents loved it when they had it at my house and left with the recipe.
This recipe does take a little planning to time it being finished when you want it to be, but only because part of the process is refrigerating it for a while.
Creamy Cheddar PotatoesPreparation time: 41 minutes Chilling time: 30 minutes Baking time: 35 minutes Serve 6 – 8
- 3 1/2 to 4 lbs baking potatoes, scrubbed
- 12 oz Cheddar cheese shredded (about 3 cups) (I used extra sharp cheddar)
- 1 c. milk
- 1/2 c. whipping cream
- 1 1/2 t. salt
- 1 t. dry mustard
- 1/8 t. nutmeg
- 1/8 t. black pepper
- Peel and cube potatoes. Please in large saucepan with water to boil over medium-high heat until tender. About 20 minutes or less depending on size of the cubes. Drain and let stand to cool. You don’t want to cook them too soft because they will fall apart when you mix them otherwise.
- Coat bottom and sides of 13×9 inch baking dish with butter. Place potatoes in baking dish.
- Heat the Cheddar cheese in a small saucepan over low heat, stirring frequently until melted. Stir in milk, whipping cream, salt, dry mustard, nutmeg, and black pepper. (I have made this recipe adding the milk with the cheese to melt and melting the cheese first. The cheese turns out much creamier if you wait to add the milk, also you won’t burn the milk as easily then.)
- Pour cheese sauce over potatoes and chill covered for 30 minutes.
- Preheat the oven to 350 degrees F.
- Remove cover from potatoes and stir to ensure all potatoes are covered with cheese. Bake until the potatoes are heated through and lightly browned, about 35 minutes.