From Scratch Homemade Cheesy Potatoes – NO “cream of” soup
Why buy a bag of those diced potatoes that certainly are not fresh and guess what it has added ingredients that are not necessary. Plus this recipe does not use a “cream of” soup!
From Scratch – Homemade – Delicious – Control the Ingredients – Easy
So let’s make delicious From Scratch Cheesy Potatoes using whole ingredients packed with nutrition. We are very blessed to be able to raise most of the ingredients, but you can certainly buy local, from a farmers market and the store all these ingredients very easily. If you would like to know how to Grow Potatoes, Garlic & Onions visit My GARDEN Page!
In place of the “cream of” soups we use Milk and Yogurt. I have an online course which teaches you how to make those items + Farmhouse Cheddar, Ricotta and so much more! It has step by step directions, a full color printable workbook plus videos for each types of cheese! Check it out HERE. This recipe is easier than you think, plus it’s DELICIOUS!
Make all right in a cast iron pan like the one I use
Ingredients:
- 5-8 Large Potatoes
- 1 Onion Diced
- 1 Cup Green/Red Peppers Diced
- 2 Garlic Cloves Chopped
- 3 Tbsp Lard (butter/oil)
- 2 Tsps Salt
- 1 Tsp Pepper
- 4 Tablespoons Butter
- 1 Cup Milk
- ½ Cup Greek Yogurt
- 2 Cups Cheddar Cheese (divided by half)
Directions:
- Dice up potatoes and boil in water until just becoming fork tender (and drain)
- In the meantime make the sauce in a separate (large) pan- saute onions, garlic, and peppers in Lard/butter/olive oil
- Sprinkle in spices
- Next add butter, milk, and yogurt.
- Next add in the cheese until melted
- Add in the cooked potatoes and mix
- Cover with cheese and place in a preheated oven at 350° F and bake for approx. 30 minutes.
- Optional: Broil for 5 minutes to get the cheese on top to turn brown and crispy!
Options: You can use Greek Yogurt or sour cream. Any cheese will do here, I tend to use Cheddar for everything. You can also broil for 5 minutes after the initial bake time to crisp up the cheese that’s on top. My favorite way is to make the sauce in a cast iron pan, then put the potatoes in there and bake directly in there. Less pans and mess. Plus cast iron is just the way to go!
Learn How to Make Cheese Here!
