Easy Cheesy Potatoes Recipe (2024)

FAQs

Why are my cheesy potatoes watery? ›

Watery scalloped potatoes are not good, and is often caused by using the wrong type of potato. This recipe requires starchy potatoes, such as russets or Yukon golds, not waxy potatoes. Another cause is washing or holding the sliced potatoes in water (as outlined in the question above).

Why are they called funeral potatoes? Funeral potatoes get their unique name from being a crowd-pleasing casserole served as a side dish at after-funeral luncheons (particularly in the culture of the Church of Jesus Christ of Latter-Day Saints).

Serve it with your go-to baked chicken or skillet pork chops recipe, next to brats, burgers, or hot dogs. No judgement here if you make it every night of the week! The cheesy goodness shows no favorites—it loves anything you serve it with!

Nutritional analysis (per serving):

365 calories. 15g protein. 24g fat.

Surprisingly, aluminum foil is his secret weapon. After beautifully shingling the potatoes (he's got a genius trick for doing this quickly, too) he covers the dish in foil before hitting the oven.

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.

In the 1800s “Yankees” in the Northeast enjoyed large cut potatoes roasted- with crispy pan marks on the outside and a luscious earthy center. Guests near the kitchen could hear the slang “yanks” being yelled to the cooks as a short and clear request for this popular side dish. #

Annabelle potatoes, botanically classified as Solanum tuberosum, are an early season variety belonging to the Solanaceae or nightshade family.

Potatoes are native to the Andes Mountains of South America. We call them Irish potatoes because the potato was first brought back to Europe in the 1500's and developed as a crop there. The Irish immigrants brought the culture of potato to the United States.

The boldness of sharp cheddar is a nice balance to the creamy, indulgent sauce that fills the dish. But any other good melty cheese would work—gruyère, jack, fontina, or even a mix of different types of cheeses.

Can you leave cheesy potatoes out overnight? ›

The USDA says food that has been left out of the fridge for more than two hours should be thrown away. At room temperature, bacteria grows incredibly fast and can make you sick. Reheating something that has been sitting at room temperature for longer than two hours won't be safe from bacteria.

What is the difference between au gratin potatoes and scalloped potatoes? Au Gratin potatoes contain cheese, whereas Scalloped Potatoes do not. Scalloped potatoes typically contain cream but can also contain flavorful stock instead of dairy.

Scalloped potato slices are typically not considered a healthy snack, as they are often made with heavy cream, butter, and cheese, which are high in fat and calories. A serving of scalloped potatoes can contain a significant amount of sodium and unhealthy fats, and may contribute to weight gain if consumed in excess.

If this is part of a family dinner with one main dish, I would recommend 1 cup per person, or 8 servings.

Nutrition summary:

There are 420 calories in 2 cups of Mashed Potato. Calorie breakdown: 31% fat, 62% carbs, 7% protein.

Runny potatoes can happen for a few different reasons. Too much liquid: This is the most common reason. In the mashing process you may have added too much milk or broth. Boiled too long: Boiling your potatoes for too long can make them water-logged, which (you guessed it) can contribute to runny mashed potatoes.

Whisk a little cornstarch into the warm potatoes, only a teaspoon at a time, until the potatoes thicken to your liking. The potatoes must be warm. You can also use tapioca starch or potato starch, although most cooks are less likely to have those products on hand.

A sauce that's too thin can result in a watery dish lacking the rich, luxurious texture that scalloped potatoes are famous for. Thankfully, there's a simple and effective solution to this problem: Use instant potato flakes.

Whisk 2 tbsp (25 g) of cornstarch or 2 tbsp (30 g) of flour with ¹⁄₄ cup (59 mL) of cool water. Once the starch is completely dissolved, pour the slurry into the main pot. Heat the soup to boiling for 1 minute, then reduce the heat and simmer until the soup is as thick as you'd like it.