Grammy’s Best 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.
Note: Grammy’s Best Cheesy potatoes doubles well to serve a crowd.
5 pounds of red potatoes
1-2 cups milk
¾ – 1 loaf of processed cheese food
32 ounces Sharp Cheddar, Mild Cheddar or Colby cheese, shredded
Stock Pot or Instant Pot
11” x 9” x 2” pan
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. Run under cool water until you can handle the potatoes, 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, cover the potatoes with 1-2 cups of milk. More milk will create a thinner sauce. 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.
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 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.