The potatoes with cheese are easy to contour to prepare, perfect to serve with any second dish of meat or vegetarian. They are excellent with a simple side dish of meat, but also in place of the classic Baked Potatoes in more elaborate preparations such as roasts and baked meats. Of course, they go very well with any vegetarian side dish!
The potatoes Melted Cheese is good to be prepared when you do not know which side dish to serve. The recipe of the Classic Baked Cheesy Potatoes, but if you have other Cheeses to use you can easily replace them with mozzarella and Parmesan.
If you are fond of pairing potatoes and cheese, then try the Four Cheese Potatoes, the Cream Cheese Potatoes and the Gorgonzola Stuffed Potato Balls.
1. To start preparing cheesy potatoes, you have to start with vegetables, the ingredient that needs more preparation.
2. The potatoes will first be peeled and then washed under cold running water to remove any traces and residues of the earth on their surface. At this point, the potatoes will reduce to slices about 1 cm thick. The potato slices should boil for about ten minutes in hot, salted water.
3. After 10 minutes, your potatoes will be removed from the water and placed on a cloth to dab them and eliminate the excess water. Set aside to cool while you are preparing the other ingredients. Take the cheeses and reduce them into slices or cubes so that you have everything ready when you are going to compose the dish inside the baking dish that will go into the oven.
If you want you can prepare Cheese Potatoes using other types of grated or chopped cheeses.
To get perfectly cooked Cheese Potatoes, I recommend cutting the Potatoes into more or less equal segments so that the cooking is uniform.
Calories: 248, Fat: 14g, Saturated Fat: 8g, Cholesterol: 35mg, Sodium: 245mg, Potassium: 420mg, Carbohydrates: 15g, Fiber: 3g, Sugar: 1g, Protein: 10g, Vitamin A: 375%, Vitamin C: 11.1%, Calcium: 175%, Iron: 4%
(The information provided about the Nutrition is an estimate, and it may vary based on the cooking methods and the brand of ingredients for the recipe use.)
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