Cheesy Potato Bake

There’s a cheese shop in the neighborhood next to us, called Bedford Cheese Shop. It smells awful and wonderful. I grew up calling parmesan cheese “stinky cheese” cause that’s what my Granny called it.  Fitting as it may be, the title never detoured me… I love cheese, no matter the fragrance.

Also, I could never be vegan. Riddle me this…how can one live without cheese?

This recipe has an easy line up of ingredients. I baked it this weekend on Sunday afternoon, while doing some deep Autumn cleaning! I blazed through the house with dusters and brooms, boxes and bags. Windows were wide open to the New York crisp fall air, while the Broncos game played.  Andy folded the two huge clean loads of laundry (because this task can be done WHILE watching football so….#winning.)
When this came out of the oven, we gave it our full attention. The cleaning had to wait.
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Cheesy Potato Bake

6-7 red potatoes
1 1/2 cup sour cream
3/4 cup half & half
1 TBSP garlic
2 tsp salt
1/2 tsp pepper
1/4 cup grated parmesan cheese
1 1/2 cup grated New York-style sharp cheddar cheese

Preheat your oven to 375.
Wash and slice your potatoes first.  Really thin. Mix all the other ingredients together (minus the cheddar.)
In case you were wondering (cause I was), Wikipedia says “New York-style cheddar is particularly “sharp”/acidic, but tends to physically be somewhat softer than the milder-tasting varieties.”  There you have it.
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Grease a baking dish. Toss the potatoes with half of the creamy cheesy sauce, and put them into the dish.
Pour the remaining creamy mixture over the top.  Sprinkle the cheddaaaahhh.

Cover with foil and bake for 1 hour. Uncover and bake for about 10 more minutes to cook the cheese further.  Sprinkle with chili powder before serving!

*side note:  Vegetarians, this is a perfect meal for you, as it is quite filling. Add a side salad or vegetable for a complete dinner!

from my Tiny Kitchen,


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