The Best Cheesy Potatoes

Cheesy Potatoes are a family favorite, especially during the holidays.  Not only are they delicious served with our Christmas Ham, but we use them to make Cheesy Ham and Corn Chowder too.

Ingredients

Note:  Grammy’s Best Cheesy potatoes doubles well to serve a crowd. This recipe serves 8- 10 easily with leftovers

5 pounds of red potatoes

1 cup low-fat cottage cheese, blended

1-2 cups milk

32 ounces Sharp Cheddar, Mild Cheddar or Colby cheese, shredded

Tools

Stock Pot or Instant Pot

Measuring cup

Paring Knife

11” x 9” x 2” pan

Directions

Fill a stock pot ¾ full of water. Boil potatoes 30-60 minutes, depending on size, until a fork will easily pierce the skin of the potato. 

Alternatively, cook the potatoes in two batches in your Instant Pot. Add enough water to cover the bottom of the inner pan and cook each batch for 5 minutes. Natural pressure release for 5 minutes and then quick release.

Run the potatoes under cool water until you can handle them.

Peel and slice into 1/4”- ½” thick circles.  Layer the potatoes in the bottom of an 11” x 9” x 2” pan, overlapping each slice slightly. 

When you have a full layer of potatoes, mix one cup of milk with the blended cottage cheese cover that layer of potatoes with the milk mixture.

Slice the processed cheese into ¼” slices and overlap as you did with the potatoes.  Salt and pepper to taste.

Place another layer of potatoes on top of the cheese and cover the second layer of potatoes with the shredded cheese. 

Bake at 350 for 30-40 minutes until cheese is melted and browns slightly.  Let stand 5-10 minutes before serving to let the casserole set.

Note

Choose potatoes as close to the same size as possible for even cooking.

Alternative method of assembling the casserole – Slowly heat the milk in a saucepan.  When the milk is warm, begin adding the cheese and cottage cheese and stir continuously until the cheese is melted. 

Place the first layer of potatoes in the casserole and pour half of the cheese sauce over the potatoes.  

Place the second half of the sliced potatoes in the casserole and pour the rest of the cheese sauce over the potatoes.  Sprinkle with the cheddar cheese and bake. 

By creating the cheese sauce in a sauce pan beforehand, you can substitute another cheese if you prefer.  Substituting another cheese without creating the sauce will result in a less than desirable end product.