I’ve been cooking since I was a young girl. There’s a few things I learned to cook when I first started that I’m still fixing all these years later. There’s also recipes I once cooked frequently that have fallen to the back burner.
Jim Casada and I are working on a joint cookbook and my preparation for it has caused me to revisit my favorite written recipes on a regular basis.
About a week ago I noticed a recipe I’d written down for cheese potatoes. My cousin gave me the recipe. She always made them for our get togethers and I was happy to scarf them up when she did.
After she shared her recipe I made them for us often, until for some reason I just quit making them.
We all gathered at my nephew’s house for Easter dinner and my contribution was to bring rolls and a side dish. I immediately decided to revive my old love for cheese potatoes.
Cheese Potatoes
- 4 large taters sliced into fairly thin french fries
- 1 small can evaporated milk (5 ounces)
- 1 cup of shredded cheddar cheese
- salt and pepper to taste
- 1/2 stick of butter
Lay potatoes in bottom of baking pan. I like to use my glass 9×13 pan.
Season to taste. Pour evaporated milk over potatoes; sprinkle with cheese.
Cut butter into pieces and add to top of cheese.
Bake uncovered at 400 for 25-30 minutes or until done. I like mine a little brown around the edges.
The only thing I do differently from the original recipe she shared is to sprinkle parsley on before baking. I don’t think it actually adds much taste, but it does make a prettier presentation.
Last night’s video: Make Jelly From Weeds in Your Yard & Other Uses for Jelly.
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Tipper I love all of your recipes and all the wonderful stories of your family over the years and makes me homesick for Tennessee where my Mama was born,I still have some cousins left back there and lots of family recipes I’ve gotten over the years,also I love your twins singing and playing,I would like one of your hard copies cookbook,I also do fried green tomatoes in Reno,NV.
Reva Joan-thank you! I hope the new hard copy cookbook will be out in 2023 🙂
These were delicious for dinner and great leftovers for breakfast. My family is from the Ozarks and many of your recipes are favorites but this one was new to me. I certainly will be making it again, we loved it!
Serendipity! I was just thinking about having breakfast for “dinner” and was wondering what kind of potatoes to make, as I didn’t want homefries. Do you all eat home fries? this looks great. My mom makes something similar with a can of cream of celery soup – guess thats like a substitution for the evaporated milk. I could live on potatoes. I grow lots & this year experimenting with growing them in feed bags. Has anyone ever done that – tips- tricks????
Patty-we grew potatoes in grow bags last year and they did very well 🙂
Sounds delicious! I’ll have to give them a try!
Cookbook? Did you say cookbook?? I can hear lots of ears perking up! (Mine definitely included!)
Yum! Another one of your recipes to try! I’ve never been disappointed in them! Thanks for sharing!
A cookbook???!!!!! I didn’t know you had one already. I’ll have to check into it. Hope it’s downloadable. Hope you all had a peaceful Easter. Blessings from Canada.
Sorry….. I meant “Do you have to serve THEM hot—Not serve HIM hot
Cheryl- they are better hot but I could eat them cold 🙂
Tipper, are the potatoes still tasty if they get cold or do you have to serve him hot? My little 4 yr old granddaughter loves potatoes & cheese. I must make these for her…. And I’m sure I will enjoy my fair share as well. I hope you will include some of Matt’s recipes in your cookbook. I have seen some mighty fine looking food he has made.
Like others I never met a tater I didn’t like. This recipe sounds great, what’s not to like with taters and cheese.
Every time you do a blog on food you make me hungry. I got my first cutting off my mustard I planned this year today( supper). God Bless
I can’t wait to try this! Looks delicious! Cheese and taters, what’s any better? Looking forward to the cookbook also.
I love potatoes and will have to try this one. I look forward to seeing your cookbook also!
About the planned cookbook, i assume it will be printed (hard copy). if so, please put me on the preorder list. I’m with Margie–E books are not for me.
I have made a similar dish, with onions added….. this is good too!
I can’t wait for the cookbook!!!!! So happy for you!
It might seem like a dumb question but how do you season to taste before you cook it? I’ve read that phrase in a bunch of recipes and seen it in many instructional videos on Youtube. Now you have said it!
Like Margie G, I too have a problem with E books. I ordered your E-book cookbook several times but couldn’t open it. I though about complaining but that would just be showing my ignorance so I chalked it up as supporting a deserving cause.
Like Edwin Prather, besides than being an Edwin too, I would like to pre-order a hard copy of your cookbook. And, if my cornbread recipe proves worthy, have it included in it.
Ed- I take season to taste to mean use as much salt and pepper as you like. If I’m making it there wouldn’t be much pepper but if Matt was making it there’d be a whole lot 🙂
Does anybody else on here find it odd how we have recipes that we love and truly enjoy, but then for some reason we just stop making them and ultimately forget about them? Then, something will come up and we’ll remember and enjoy it all over again anew. I wonder why we seem to forget dishes we really enjoy a lot, but I sure do it!
It seems like every post has something that brings back a memory. My parents were very purist about their cooked dishes without a lot of mixing. I always loved casseroles and mixes. I had a favorite called potatoes ah Gratin that I love, Dad would teasingly call it potatoes are rotten. The variety of ways to use a potato are endless, and I cannot wait to try this. Looking forward to your cookbook, and I see no reason it will not be a hit. Appalachian food is just down right good.
Wonderful! I’ll make it tonight. And I’m so excited about the cookbook! Thanks Tipper, you make a dreary, wet day full of sunshine.
Please I would like to preorder the cookbook when possible. You have my email. Plus if we can get enough perorders we can get it to top 10 cookbooks.
My wife does a variation of that recipe. It has been awhile but we do like it. I like it with onions but for some reason, AW, I don’t add jalapenos. At least I haven’t yet….
Ok, you all make me think of two questions I would seriously like to know the answers to. (1) what did they eat in Italy before tomatoes came from the New World? (2) what did they eat in Ireland before potatoes came from the New World? No doubt that question could be asked about other places and corn also. On a different historic food note; at a railroad museum in upper east Tennessee I saw a table of items shipped in 1857 and the pounds of each. Would you believe that wheat grain and wheat flour together totaled about 4.3 million pounds?
Would it be asking too much for you to use some of your pictures in the cookbook? I’m sure that makes it more expensive but it could add a feast for the soul maybe? I know, it is easy to have ideas when one doesn’t have to do the work that goes with them. You and Mr. Casada know best.
I’m not much of a tater lover but my daughter and granddaughter would choose them over a big steak. This recipe will be an easy one to try the next time they visit. I grew up eating taters baked in the coal ashes at the bottom of a pot-bellied stove. When I was growing up, taters were served almost daily along with soup beans and cornbread.
Cookbook…I have the one from 2021, and love it, is there a newer one??? I can’t wait to try the recipe you shared today.. Have a Blessed day.
Glenda-thank you! This is a new cookbook. I will let you know all the details once the book is ready 🙂
My wife has never fixed them but have eaten them at church gatherings. I believe I had those one time with onions cooked in. Some people love their taters fried with onions, but my favorite is fried taters and hot peppers.
Well. the redbuds are fully bloomed and the dogwoods are partially bloomed and the weather here in E.KY. is rainy and cold.
This sounds yummy! I think I will add some onions to it too. You always have the best recipes and they are simple which I love. Thanks Tipper!
We always called them scalloped potatos.my mother used to make them. and I continued her recipe for my kids. We all love them.
Those you brought to the dinner yesterday were very good! I’m a potato fan, I don’t think I have ever met a potato that I didn’t like!
I would love to see you miss Cindy in a YouTube vlog or two. I bet you have a lot you could tell us about food and life .
The cookbook is a great idea. I wonder if you will have a special section on canned milk recipes? Evaporated milk and sweetened condensed milk were used in a lot of our mountain recipes because the fresh wasn’t always available. The evaporated milk was used in both savory and sweet dishes. The sweetened condensed milk found its way into desserts.
Thank you for the cheese potatoes recipe. Some of my old time recipes were lost in one of our moves and that was one of the recipes we enjoyed too.
Any time, way, or prep- The Irish in me SCREAMS for taters!!! It’s a food I definitely would hate to live without. But your cheese taters sound absolutely tasty and not terribly difficult to make. I’d be surprised if any were left yesterday after Easter supper. And just one thing here- I hope you’ll put the cookbook in hard copy. An E book makes me want to E cry and become E despondent. I mean whatever happened to actual black and white hard copy??? I like to look and study on stuff. Ham salad- put ham in chopper and shred. After getting as much ham as you need, add mayo, salt, pepper and pickle relish. That’s it and it will be gone in no time flat.
I’ve never met a tater that I didn’t like. I guess there’s just too much Irish in me! Anyway, this simple recipe looks delicious and I’ve got to try it soon.
My DNA results show I have exactly 0 percent Irish in me, so how do I explain my love for taters? You might think that since taters came from the Americas originally I might have Native American blood. Nope!
Your recipe looks good, but how many ounces are in a small can of evaporated milk?
Gail-great question! It’s 5 ounces 🙂
I can’t wait to see your new cookbook! I’m so excited for you!