Real Recipes From Real Home Cooks ®

helen's cheesy potatoes

(3 ratings)
Recipe by
Fran Miller
Parkersburg, WV

Helen was a friend of my parents, the kind of friend who would show up with food & sympathy for sad occasions or food & happiness for joyous occasions. One dish she often brought for any occasion was her Cheesy Potatoes. Her original recipe called for 4x every ingredient, put into a LARGE roaster and baked for 60-90 minutes. I'm quartering her recipe for the average family. The cheese sauce also makes a delicious baked mac & cheese with 1/2 pound of cooked pasta. Halving the cheese sauce would give you the perfect amount for broccoli & cheese. Thanks, Helen. I remember your love. =^..^=

(3 ratings)
yield 8 serving(s)
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For helen's cheesy potatoes

  • 2 1/2 lb
    red-skinned potatoes, scrubbed
  • 2 Tbsp
    butter or margarine
  • 2 Tbsp
    flour
  • 1 c
    milk
  • 1 tsp
    salt
  • 8 oz
    shredded cheddar cheese
  • more
    milk

How To Make helen's cheesy potatoes

  • 1
    Earlier in the day, or the night before, cook the potatoes in a pot of water until just done. (I use red-skinned potatoes so I don't have to peel, but if you use regular potatoes, cook them with their skins on, then peel the skins off right before slicing them.) Drain & cool completely. Refrigerate, if cooking them the night before.
  • 2
    When it's time to put the dish together, slice the potatoes into a cooking-sprayed 13 x 9" pan. (This photo shows regular potatoes with their peels removed before slicing into the baking dish.)
  • 3
    To make the cheese sauce, melt the butter in a saucepan over medium heat. Stir in the flour with a whisk. Add the milk & salt and continue stirring constantly. Cook until the sauce is hot and starts to thicken. Remove from heat.
  • 4
    Stir in the shredded cheddar cheese until melted. Slowly add additional milk while stirring, until the cheese sauce is thinned to the desired consistency.
  • 5
    Pour the cheese sauce over the sliced potatoes, covering completely. Using a spoon, lift up potatoes from the bottom so the sauce will run down. (If the cheese sauce is too thick, just pour a little bit of milk over the potatoes and don't worry about it. They'll still turn out fine after baking.)
  • 6
    Bake at 350 degrees F. for around 25 minutes, until the dish is bubbly in the middle and the cheese on the top looks done.
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