We had these potatoes over the weekend and I had forgotten how much I like them. There is a funny (or sad, depending on how you look at it) story behind the making of them. For my oldest son's birthday dinner last week, he asked for steak and cheesy potatoes. I made the steak. Got distracted and overcooked it–I'm not kidding when I say they resembled shoe leather.
I made some cheesy potatoes, sometimes called "funeral potatoes" in these parts. As my son was eating the potatoes, we had the following discussion:
Son-"These are good mom, but why didn't you make the cheesy potatoes?"
Me-"What, these are cheesy potatoes. Isn't that what you asked for?"
Son-"I thought these were called funeral potatoes. I meant those other potatoes that are kind of like fries with cheese on them."
Me-"Oh danggit, I thought you meant these. I thought it was a strange request because I didn't think you liked them."
Son-"Yah, I like the other ones a lot better, but these are still OK mom."
So for his birthday dinner, he got shoe leather steak and potatoes that he doesn't really like. Then the cake he picked was the flop that I described earlier. And to top it all off, he was still appreciative. I felt like such a loser.
In an attempt to make up for it, I made these potatoes as soon as I got the chance. And you know what? Not only is this recipe waaay easier than cheesy funeral potatoes, but I like them much better. Enjoy!!
Easy Cheesy Potatoes
1 cup milk
2 Tbsp melted butter
Salt and pepper
1 cup of grated cheddar cheese
Arrange potatoes in a 9×13" pan. Mix milk and butter and pour over the top. Sprinkle liberally with salt and pepper. Cover and bake at 425 for 30 minutes or till milk is absorbed and potatoes are tender. Sprinkle with cheese and bake, uncovered, for about 5 minutes or till cheese melts. Notes:
-I peeled the potatoes this time, but usually I leave the skins on.
-Make sure you use plenty of salt and pepper.
-The amount of milk you need depends on the size of your potatoes. As they are cooking, if it looks like they are drying out, feel free to pour in a little more milk.