You can’t go wrong with potatoes covered in butter and cheese. These Hot Cheesy Potatoes are everything you want and more
Disclosure: I was compensated for my time by SUDIA. All opinions are my own.
What happens when you put cheese on top of sliced potatoes? Magic, that’s what happens.
I received a copy of The Dairy Good Cookbook from the National Dairy Council on the National Dairy Council FNCE to Farm Tour.
At the end of our farm tour, Holley Grainger and Toby Amidor did a cooking demonstration with a recipe hack from The Dairy Good Cookbook. They chose the Mango Yogurt Smoothie recipe to make their own, and yum!
I knew I’d need to try some recipes from this book as soon as possible. In all honestly, this dairy loving lady didn’t need much coaxing to pick out a recipe to test.
Then I saw it. I think my heart stopped as I read the title of the recipe. Hot Cheesy Potatoes. Yep, that’s what I’ll be making. No question.
The hot bubbly cheese adds saltiness to the dish, while the thyme gives the dish an extra element of flavor that complements the potatoes so well.
As for my hacking of the original recipe, I chose sweet potatoes and russet potatoes to add extra nutrients.
I also cut back on the amount of salt, butter, and cheese used, and felt like there was absolutely no sacrifice in flavor. I sorta maybe kinda forgot to add the parsley, despite the fact that I have an industrial sized jar of parsley in my pantry. While I didn’t use it in my recipe pictured, I’d recommend using it if you have it in your pantry.
Make sure to leave the skin on the potatoes and thinly slice them which helps them cook faster. If you aren’t a fan of thyme, hack this recipe by using a different spice. Rosemary would be delicious!
*Hurry up and get the recipe for these deliciously cheesy potatoes on the Sudia Dairy Delivers blog*