Creamy Cheesy Potatoes

I know the blog post have been sparse lately. I’ve kinda not had the motivation to bake. Between work, Odie & a disastrous kitchen, it just seemed like too much work. But this week I had some free afternoons, Odie is on more of a schedule & the kitchen has been majorly cleaned.

I browsed my pins on pinterest looking for things to make. I saw these creamy cheesy potatoes and knew that would be dinner tonight. I also picked out a cupcake recipe to try but then remembered I was out of vanilla. So I decided to take a nap before going to get vanilla and picking up Riley. There’s nothing quite like an afternoon nap on a rainy day.

Once home, I got Riley & Odie settled in the living with snacks, a rawhide & Scooby Doo on the tv. Then I was able to head into the kitchen to make these amazing potatoes. 

I used my mandolin slicer to cut the potatoes into shoestring style fries. (And for once I did not cut myself!) I sliced up about 6 medium potatoes to fill up a 9×13 pan. I then sprinkled some garlic salt & garlic powder on them. I used both because I wanted more garlic flavor but was afraid if I used as much garlic salt as I would like for that it would be too salty once the parmesan cheese was added. 

Then I poured the cream over the potatoes before topping with shredded cheese & grated parmesan cheese. 

At this point, I realized I was out of foil that it was to be covered with before baking. I decided to toss my largest cookie sheet over the top. It worked great. I baked them at 400° for about a hour. Till the cheese is nice and golden and they are tender when pricked with a fork.

Let cool for about 5 minutes before serving.

Thees were super easy to make and no special tricks to make them gluten free. They were a hit. Riley pretty much inhaled these and kept asking for more. My dad has decided that I must make these for our next potluck. (Apparently he thinks we have a lot of potlucks.. )

Creamy Cheesy Potatoes [Gluten Free]

Creamy Cheesy Potatoes [Gluten Free]


5 medium/large potatoes (enough to fill a 9×13 glass baking dish)

1 pint whipping cream- 2 cups

2 cups shredded cheese (I used Colby Jack)

Garlic Salt & Garlic Powder (or seasoning of your choice)

Grated Parmesan Cheese (optional)


Cut your potatoes into thin french fry strips, and lay the fries, in a 9×13? glass pan.
Pour all of the cream over the top of the fries.
Season them generously with garlic salt and garlic powder. (Or seasonings of your choice.)
Sprinkle at least 2 cups shredded cheese and grated Parmesan over the top.
Cover with foil, and poke a fork through the top of the foil, 2 or 3 times to allow a little steam to escape. This way, your cream doesn’t boil over into your oven! (I had no problems using a cookie sheet as a lid)
Cook at 400 degrees for about 1 hour, 15 minutes, or until potatoes are tender.
Place your oven rack in the middle of the oven. During the last 15 or 20 minutes of baking lower your rack one more step. This makes the bottom of your potatoes, brown and crispy.


Original Recipe Source: Get Off Your Butt and Bake


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One Response to Creamy Cheesy Potatoes

  1. Terri June 20, 2013 at 8:35 pm #

    Absolutely delish! Taking this to my family’s Fourth of July cookout!!

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