Becky Luigart-Stayner; Lydia DeGaris-Pursell
12 servings (serving size: 2/3 cup)

How to Make It

Step 1

Place potatoes in a Dutch oven, and cover with water. Bring to a boil; reduce heat, and simmer for 20 minutes or until tender. Drain. Cover and chill.

Step 2

Preheat oven to 350°.

Step 3

Peel and shred the potatoes. Place in a 13 x 9-inch baking dish coated with cooking spray. Melt butter in a large saucepan over medium heat. Stir in the milk, 1/2 cup cheese, salt, and pepper. Cook 8 minutes or until cheese melts, stirring occasionally. Pour over potatoes, and stir gently. Bake at 350° for 45 minutes. Sprinkle with 1/2 cup cheese. Bake an additional 15 minutes or until cheese melts.

Ratings & Reviews

Vicuska's Review

October 05, 2013
Very rich flavor, great taste. I used 2 T butter only, and I sprinkled the top with the cheese at the beginning of baking, so the cheese not only melted, but got a nice crispy texture and a light brown color.

ChefLeesher's Review

September 01, 2012
I'm not sure what makes these so good but they just are! I reduced the butter by a tablespoon. The texture is super delicate. The only thing that I didn't like is you have to kind of plan ahead to make them. My hubby flipped for them so I'll be making them again.

SusanK99's Review

February 26, 2012
Great company side dish if you are going for gulity comfort! We used full fat cheese.

karenfar's Review

November 09, 2010
This is the best potato recipe that I have made in a long time. I don't know what makes it so special but I would serve this to company anytime. I made 1/3 the recipe for 4 of us and followed the recipe except less time in the oven.

jenmmcdonna's Review

March 18, 2010
I love this recipe. It's so buttery and cheesy. I use yukon golds for even more buttery goodness. I didn't think they lacked flavor at all. My cousins request these all the time.